How does she look?!! It is 1.3lbs of halal ny strip steak. I’m early 20s. anything I know about cooking I’ve learned from Gordon Ramsay and online. Help😂😭
by Whoreforyoutolove
9 Comments
SeverusVape
Damn!!! That is a crusty crust. Yummy
IngenuityStunning755
Well……you definitely cooked it….too much lol
No-Zombie1256
🤮u did not cook that I Alr know that shit is tuff asl
didled
Did you cut it with that spoon there?
Pickle_Rick1101
It’s an art for sure, it takes time to master it so don’t get discouraged. Too many haters on Reddit. Everyone starts somewhere and everyone ruins a steak or two. You’re on the right track, keep learning. I was a meat cutter for a while and I learned most of my tips and tricks from the more senior cutters I worked with and YouTube/google etc… best thing I’ve learned is it’s all about temps not time. Every cut of meat is different so applying the same time to every different cut of meat wasn’t working for me. Invest in some internal temp probes. I like my steak rare or medium rare but more on the rare side of medium rare. my family likes a nice medium. – I season each steak pretty liberally with salt, pepper, garlic powder, and olive oil. – I start out with a sear 60-90 seconds on each side, on a hot cast iron, coated with a thin layer of olive oil.(you shouldn’t need too much olive oil in the pan if you season your steaks with olive oil as well, and This is the only point when I use time to cook steaks) – after I sear the steaks I put them in the oven at 325 degrees with one internal temp probe in each steak, in the middle of the thickest portion of the steak. (I have a digital thermometer with 4 probes) – from there I just watch the temps, depending on thickness it usually takes around 20 mins. – once they reach the correct temp I take them out and let them rest for 5 mins. – resting is very important, don’t let them rest longer than 5 mins because they may become too tough when you get to the medium and medium well ranges. – Rare is 120 degrees – medium rare is 130 degrees – medium is 140 degrees – medium well 150 degrees – well done 160 degrees
– I pull mine off 5 degrees before the desired doneness because they will rest for 5 mins and continue to increase in internal temp about 5 degrees during that 5 min.
Like I said tho it’s trial and error, it’s an art, a science, and it’s a beautiful thing when you really find your right way of doing it. You’ll know when you’ve nailed it because you will bite into the most amazing thing you’ve ever eaten when you do. Nothing beats a perfectly cooked steak. Now after this comment, I’m going to go buy some ribeyes lol good luck hope this helped.
MittenMan9372
Attttta girl
Fadedwaif
Does anyone have a video rec for cast iron specifically
PowerTrip55
Much too overdone for my taste, but glad you liked it!
9 Comments
Damn!!! That is a crusty crust. Yummy
Well……you definitely cooked it….too much lol
🤮u did not cook that I Alr know that shit is tuff asl
Did you cut it with that spoon there?
It’s an art for sure, it takes time to master it so don’t get discouraged. Too many haters on Reddit. Everyone starts somewhere and everyone ruins a steak or two. You’re on the right track, keep learning. I was a meat cutter for a while and I learned most of my tips and tricks from the more senior cutters I worked with and YouTube/google etc… best thing I’ve learned is it’s all about temps not time. Every cut of meat is different so applying the same time to every different cut of meat wasn’t working for me. Invest in some internal temp probes. I like my steak rare or medium rare but more on the rare side of medium rare. my family likes a nice medium.
– I season each steak pretty liberally with salt, pepper, garlic powder, and olive oil.
– I start out with a sear 60-90 seconds on each side, on a hot cast iron, coated with a thin layer of olive oil.(you shouldn’t need too much olive oil in the pan if you season your steaks with olive oil as well, and This is the only point when I use time to cook steaks)
– after I sear the steaks I put them in the oven at 325 degrees with one internal temp probe in each steak, in the middle of the thickest portion of the steak. (I have a digital thermometer with 4 probes)
– from there I just watch the temps, depending on thickness it usually takes around 20 mins.
– once they reach the correct temp I take them out and let them rest for 5 mins.
– resting is very important, don’t let them rest longer than 5 mins because they may become too tough when you get to the medium and medium well ranges.
– Rare is 120 degrees
– medium rare is 130 degrees
– medium is 140 degrees
– medium well 150 degrees
– well done 160 degrees
– I pull mine off 5 degrees before the desired doneness because they will rest for 5 mins and continue to increase in internal temp about 5 degrees during that 5 min.
Like I said tho it’s trial and error, it’s an art, a science, and it’s a beautiful thing when you really find your right way of doing it. You’ll know when you’ve nailed it because you will bite into the most amazing thing you’ve ever eaten when you do. Nothing beats a perfectly cooked steak. Now after this comment, I’m going to go buy some ribeyes lol good luck hope this helped.
Attttta girl
Does anyone have a video rec for cast iron specifically
Much too overdone for my taste, but glad you liked it!
Looks like you cut it with dentures