137 was on point for this size steak.

15 Comments

1. 

   atvlouis 12 hours ago

   incoming garlic comments

2. 

   No_Safe6200 12 hours ago

   Needs garlic

3. 

   mb194dc 11 hours ago

   Nice work

4. 

   AaronRodgersMustache 11 hours ago

   Damn some looks perfect. Marbling muy bueno

5. 

   Homgry_Deer 11 hours ago

   It looks good, but wouldn’t the crust be considered burnt?

6. 

   Uknowwhatyoudid 11 hours ago

   And paired with a great Pinot. Man, I’m hungry.

7. 

   infamoussanchez 11 hours ago

   what a beauty. hey, $20 dollars is $20 dollars.

8. 

   jus-another-juan 11 hours ago

   Let’s use an old shoe for scale next time.

9. 

   whovian5690 11 hours ago

   I’m not familiar with brands, but that knife is very aesthetically pleasing

10. 

    SippingSancerre 10 hours ago

    I agree. I made this ribeye last night and while I generally prefer rare steaks, I like ribeyes topping out at 135 for the fuller fat rendering.

    https://preview.redd.it/omh81yfnebzd1.jpeg?width=3024&format=pjpg&auto=webp&s=563906af111db4aac855c67c9f6c0b445ca79fad

11. 

    FocusIsFragile 10 hours ago

    Nice steak! Now drink better wine 😉

12. 

    Reinstateswordduels 10 hours ago

    Last time I had a steak that looked like that it tasted bitter and burnt

13. 

    Royal_Slide_3168 9 hours ago

    Love the steak and Bella Glos is awesome wine

14. 

    goml23 9 hours ago

    Hey man, that’s a pretty good Pinot you picked there assuming you hate the fuck out of Pinot Noir.

15. 

    gritty600 9 hours ago

    Looks amazing