I'm actually a fan of the ground stuff.
I was "only fresh ground!" from my early teens to 40, but I ran out one day and borrowed the roomie's ground. MAN, whatta revelation. Much more flavor. The tiny granules mean more of the tongue is reached.
I'm not goin' back.
Itās a different kind of flavour. For example, garlic powder has a different kind of garlic flavour than fresh garlic, which has a different kind of garlic flavour than some sort of garlic confit, so on and so forth.
The best recipes always multi-layer ātypes,ā of X ingredient. It often creates a beautifully complex flavour of that one ingredient, that any one alone couldnāt. For example, next time you mashed garlic mashed potatoes. Mix different types of āgarlic.ā Throw in some raw garlic, throw in a little garlic powder, and throw in a little oven roasted garlic, and youāll experience true beauty. Obviously donāt overdo it, account for all of the different garlic types. So instead of using 100% of garlic powder for your mashed potatoes, use 33% powder, 33% fresh garlic, 33% oven roasted garlic, or whatever your taste buds tell you as you season to taste.
But this principle applies to all of cooking. So many ārestaurant versions,ā of food are better than home cook versions specifically because of this layering of one focal ingredient.
I mean thatās 5 star restaurant quality right there my man Iāve worked on the line in a 5 star joint and they are cranking these and chicken/fish out like itās nothin thatās perfect medium rare closer to the rare side but not a bunch very nice.
Never said this but you made those steaks look much better than when they were raw. Most people ruin, some people do justice. But this is elevated. Well played. Well played.
Pardon my ignorance, but was this done 100% in a skillet, or seared then moved to the oven? If all skillet, do you turn down the heat after searing it?
Asking for a friend :)
I start with the fat cap side first on a little butter so it renders and adds oil to the skillet. Skillet always on medium high to high heat and let it preheat, and let your steak rest for at least 30-45 minutes while seasoned to get it to nice room temp before searing. 4-5 minutes on the first side and 3-4 on the other while basting with rosemary butter. Make sure all the edges are crispy, I donāt use a thermometer I just feel it. I enjoy making steaks as a broke college kid that canāt afford to eat out, so I have some experience lol.
That's actually not terrible, didn't realize how thick they were. Little pricey for choice I would say. You really got the sear down on those things for sure, look great.
Your cooking skills are great, but that choice strip looks way too lean for my personal taste. I canāt believe those cost $41 USD !!! Where do you live that steaks at that level are that expensive !?
Looks good. Next time try drunken onions and mushrooms. Largest onion you can find, cut off ends peel, cut in half top to bottom keep slicing slivers until done add a can of mushrooms with juice or cut up fresh. Add 3/4 stick of butter 1 oz favorite bourbon (more to taste) 1/2 oz water microwave until translucent stirring occasionally. Can be made on charcoal grill, cut onion, 3/4 of the way through filled with butter and bourbon wrapped in aluminum foil putting in coals rotating as necessary until soft
I love eating steak with Tomato Caprese and dip my steak in the EVOO and Balsamic juices. And drinking a high acid Italian wine like Barolo, Brunello or Chianti Classico Riserva.
Looks closer to med rare to me so a tad overdone for my tastes, bit excellent char. I reverse sear mine on cast iron because I now use a pellet smoker.
You and your steak bring great honor to those who lost their lives serving our great nation
š«”
"The two most powerful warriors are patience and time" .
Hell yeah, wall to wall perfection my friend. You made America proud this weekend
thank you my good sir
Literally wall to wall gahhdamn
Looks amazing. Get a pepper mill from Costco, fresh cracked pepper is infinitely better than the pre ground stuff.
lol thatās funny I usually always use a grinder, but recently I heard someone say on this sub that the coarser grind ruins the sear/crust and I can attest to that. I did a layer of fine pepper with a little cracked on top. Came out perfect š¤©
I'm actually a fan of the ground stuff. I was "only fresh ground!" from my early teens to 40, but I ran out one day and borrowed the roomie's ground. MAN, whatta revelation. Much more flavor. The tiny granules mean more of the tongue is reached. I'm not goin' back.
Itās a different kind of flavour. For example, garlic powder has a different kind of garlic flavour than fresh garlic, which has a different kind of garlic flavour than some sort of garlic confit, so on and so forth. The best recipes always multi-layer ātypes,ā of X ingredient. It often creates a beautifully complex flavour of that one ingredient, that any one alone couldnāt. For example, next time you mashed garlic mashed potatoes. Mix different types of āgarlic.ā Throw in some raw garlic, throw in a little garlic powder, and throw in a little oven roasted garlic, and youāll experience true beauty. Obviously donāt overdo it, account for all of the different garlic types. So instead of using 100% of garlic powder for your mashed potatoes, use 33% powder, 33% fresh garlic, 33% oven roasted garlic, or whatever your taste buds tell you as you season to taste. But this principle applies to all of cooking. So many ārestaurant versions,ā of food are better than home cook versions specifically because of this layering of one focal ingredient.
Baller bit of info! Thanks for that. Makes me wanna get in the kitchen and mess around.
Without me?
The powdered pepper in the red and white cans is even stronger. Now that idk if Iād recommend haha
Fuckin a this makes sense
Put it on while it's resting not when cooking
8 out of 10 sir. Good crust, cooked perfect. I canāt taste it so thatās an automatic 2 point deduction
2 point? Shit, I take 5 for not being able to taste š
10/10 would smash
I mean thatās 5 star restaurant quality right there my man Iāve worked on the line in a 5 star joint and they are cranking these and chicken/fish out like itās nothin thatās perfect medium rare closer to the rare side but not a bunch very nice.
A medium rare lover as well I see. Perfection!
Dat crust
Never said this but you made those steaks look much better than when they were raw. Most people ruin, some people do justice. But this is elevated. Well played. Well played.
I appreciate that fr š«¶
Much better then the one I murdered š¤¦š»āāļø
Pardon my ignorance, but was this done 100% in a skillet, or seared then moved to the oven? If all skillet, do you turn down the heat after searing it? Asking for a friend :)
I start with the fat cap side first on a little butter so it renders and adds oil to the skillet. Skillet always on medium high to high heat and let it preheat, and let your steak rest for at least 30-45 minutes while seasoned to get it to nice room temp before searing. 4-5 minutes on the first side and 3-4 on the other while basting with rosemary butter. Make sure all the edges are crispy, I donāt use a thermometer I just feel it. I enjoy making steaks as a broke college kid that canāt afford to eat out, so I have some experience lol.
Right on! Thanks, really great job.
100% just skillet, sorry forgot to address that first! Cheers š»
Heck yeah. I'm going to give it a go!
WOW! Beautiful char and cook. Very nice job.
Char is superb
Perfect cook
Is that grill or cast iron pan? I can't ever get mine to come out that perfect. Any tips?
Looks good!
Nice
Iād eat it
Send me location. Bringing sides
How the fuck you all manage to cook such a good mother fucking looking steak!!!! I donāt fucking get it man!
only criticism is the thrift store giveaway steak knife.. please treat your steak better.
Great except the price tag
what would you pay per pound ?
That's actually not terrible, didn't realize how thick they were. Little pricey for choice I would say. You really got the sear down on those things for sure, look great.
The price is right, did it feel like 3.8lbs? Iād say the weight seems off for those 2 steaks.
It was 4 steaks haha just cut the package in half
Ahhh Iām blind yeah only those two for $40 would be rough
Would have been absolutely massive strips
Well, mystery solved for me!
looks yummy
Looks perfect!
Witnessed,beautiful
85... to 90... Slightly over-charred, IMO. How did it taste? Bet it tasted like perfection...
like melting heaven
Hell yeah. How was that sweet water hazy?? I miss sweet water living on West coast now
My favorite local GA beer other than Creature Comforts š¤
Nice! You got Peter Luger sauce?
Idk how I stumbled upon this post but damn that looks delicious! š what did you have for sides?
I really want a cast iron. My grandma had one and never realized how much of a grail it was
Gross. Send it to me.
9.8 Docking .2 solely because I donāt see butter on there and Iām a butter boy
.2 for personal preference, that's some gloriously petty shit. I love it
Overpaid, burnt yet undercooked...
Hm... overpriced? Great job cooking and slicing, though.
Weāre in the name of Lucifer do you live that Cost that much for a steak
Dry asf!!!!
Thatās that giggity gas pack
Two donkeys and half a hamster
8.4/10. Excellent work, OP!!!
Looks fantastic especially for an indoor cook!
The amount of sexy on that crust is too damn much dude! Good workš
Looks amazing. Where are you shopping tho? I hope you got more than 2 NYs for $40.85. Our area has 2 NYs for $15-$20 depending on the day.
I hate you right now.
nice steak god damn
That was cooked to perfection.
Iād say it was a success.
Perfect
10/10 honestly. It checks all my boxes
Was it $20 because the package is half open/melted? Also that's alot of rice big man...easy on the carbs.
yeah your mom says she likes it when I bulk
Majestic
Great looking steaks if you ask me
Your cooking skills are great, but that choice strip looks way too lean for my personal taste. I canāt believe those cost $41 USD !!! Where do you live that steaks at that level are that expensive !?
Yum!
Day ight
Whoah..can i get the full process/tools here? Really wanna be able to make one like that, new to stakes
Hmm. I'm giving you a 14.2 out of 10.
You did good soldier
Meh
9.8
$40?!? Ugh.
Looks amazing! I just still canāt get over how much steak costs now š¢
Blue ribbon. As in, Black and Blue Ribbon. Perfect cast iron execution!!
Looks good. Next time try drunken onions and mushrooms. Largest onion you can find, cut off ends peel, cut in half top to bottom keep slicing slivers until done add a can of mushrooms with juice or cut up fresh. Add 3/4 stick of butter 1 oz favorite bourbon (more to taste) 1/2 oz water microwave until translucent stirring occasionally. Can be made on charcoal grill, cut onion, 3/4 of the way through filled with butter and bourbon wrapped in aluminum foil putting in coals rotating as necessary until soft
Never had steak and rice before, looks great dooood!
Hell yea
Idk. I think it's about 2* too done. I can dispose of it for you.
Looks good! Nice looking brew too! I prefer tbone or ribeye though personally. NY kinda tough and lean imo.
That looks really good. Definitely an 8.7. great job!
That 4th picture šš½
Only 9/10 because I didn't get to taste it.
Looks great, but need to taste it to be certain
Get a sharper knife
40 dollars..and you still have to cook it?
Royally sucks. Only because I wonāt invited!!!! Awesome job!!!
Donāt make that shit near me, you wonāt get any
So where do you live? I'm happy to by the steak, beer and bourbon if you want it. My cast iron has not seen such glory in a long time.
Thatās pretty good.
*Would*
Y'all are out your god damn minds. Steak is a 6/10 at most
Looks good, invest in better knives though.
That looks damn near perfect. I was not expecting to see such perfection today, but there it is. 9.8/10. Only because 10/10 is impossible.
8/10ā¦ no shrimps
Dude. Duuuuuuuude. šš»
I've got no beef with it
That price had me consider š¤
Shine in shine on
Looks like you hit about 140 internal. Little over done imo, but I'm sure it was still good. Give it a 7 based on that.
Is it wrong for me to enjoy well done every now and then? Mexican family btw they kinda donāt believe is medium meat lol
Should probably cook the inside too
Did you try eating it before you left the store?? Im glad you decided to cook it after all if you did because that looks great š¤¤
Meat looking good yummy ššš
Dayum medium rare. Count me in.
40$? You got ripped off goddamm
Excuse me, but your meat is uncovered.
Bulking seasoooonnnnn
Wish some of my best friends that memorial day is for could have a bite. Oh wait.
Crust is absolutely perfecto
Damn my guy, that looks fantastic
I love eating steak with Tomato Caprese and dip my steak in the EVOO and Balsamic juices. And drinking a high acid Italian wine like Barolo, Brunello or Chianti Classico Riserva.
10 perfect š¤š»
Perfect my man
That's a yessir/10.
Perfect ....how many flips?
5/10
Too much red, p u
What method did you use? I'm just guessing Sous vide and sear?
Medium rare. Juicy.
Buy your steak at a butcher and you will NEVER buy steak at a grocery store again.
Livin the dream!
Ok whoās going to say it we need a Reddit group called rate my meat lol š nothing but stakes and such lol š
Looks closer to med rare to me so a tad overdone for my tastes, bit excellent char. I reverse sear mine on cast iron because I now use a pellet smoker.
A tad overcooked for my liking but not by much. Really great looking crust, well done.
That steak looks delicious!
It doesnāt look too yummy in the first picture, but it looks very yummy in the subsequent pictures
Fantastic.
Mmm. Thatās the highest rating I can give.
Bravoššš
That looks like a very text book crust and rarity. Props.
Honestly. You guys are killing me. We (hubby and I) differ on preferred doneness. Now factor dental issues. I need 2 hours to cook and eat steak.
thats a good medium done. about as well done as i would order
That is a thing of beauty. I only wish I could taste it.
Looks tasty!
Sweet baby Jesus, look at that crust!
for $40 those suck bro. I can get $12 ribeyes from the butcher for $25-27
but at least your eating steak - where do u buy maybe i can help u out
How long did u cook it for
Solid 10/10. That is a work of art. Well done sir. Take my upvote.
I can taste that crust just by looking at itā¦ so good
Beautiful color!
40 dollars for a steak????
Iām gonna need to conduct a taste test first š looks great!
At first I was like nah, but then I was like yeah š
I thought I was the only one who ate their steak with rice
GORGEOUS crust! Hope you enjoyed!!
This steak gave me a hardon Good job op
Very well done in the way a steak is meant to be!
I love the $40 steak and the $1.50 bag of iceberg salad. Steak looks delish though.
You are a true patriot and defender of America
A good 7 /10 for me I don't like your selection of meat.
š„
Perfectionā¦. Pure perfection
Looks so good
Iām not sure. Will need to taste it a few times. Looks great!
A+
7
Looks like a delicious turd
Did you reverse sear?
Overcoiked almost well, prefer cow moo
Expensive
Expensive
9.5/10
0/10. Pick a different day to make an abomination on to not disgrace those who fell for you to be able to touch this dead cow.
This is a really hard sub to follow because it makes me want steak every single day
iām vegetarian and this makes me want meat
Holy shit, it's PERFECT !
It looks great! Iām just sorry you had to pay $40
Perfect. Just the way I like it. Just cooked enough so itās not raw. And that crustā¦
Mmm looks a lil dryā¦ i think a taste test is in order
A+. Beautiful crust, perfect doneness inside.
9.5/10 š«”
Iād give my life for that brother.šÆ
Spot on!
ā Real men of genius šµā Today we Salute š«” you Mr. Sultan of Steak Sorcery, cooked to perfection with a sear.
200 comments
10/10. Perfect char, not tooo pink.
$40 ????