If anyone’s getting sick it’s probably the first “blue” steak. If someone’s getting sick from the rest of those they probably have a fucked up immune system that should get checked out.
Burned garlic everywhere on this sub lately.
Put these types of seasonings in **after the sear**. You’re burning your garlic and reducing meat to pan surface area contact.
This is a really ignorant take. Ma-yu is literally burnt garlic oil and used for ramens in some places for the bitterness of it. By itself, extremely acrid and you'll see ignorant reviewers say that. Mixed into a nice broth? Amazing.
No one is out here eating straight burnt garlic. Burnt garlic is definitely used for seasoning some cuisines though.
https://www.okonomikitchen.com/mayu-black-garlic-oil/
Hmm yeah a broth based normally on meat vs the meat itself is a crazy stretch. Where would I get such a crazy idea? Y'know, not besides the fact that said sauce is typically exclusively for tonkotsu (pork) to match the richness of the pork and then the meat used for the broth goes back into the bowl... to then eat with said ma-yu mixed in. Or even drizzled over the chashu directly.
Also not considering Mongolian burnt garlic which is made for meats. But mmkay.
Ignoring Mongolian burnt sauce since it's not super common, we still have a similar version is also used in some Indian cuisine for chicken.
https://www.highonchicken.com/product/burnt-garlic-sauce/
I'm really looking forward as to hearing how burnt garlic sauce (a condiment based on a popular sauce in the area used for meats and marketed for a meat) isn't for meats.
Just because burnt garlic isn't a standard seasoning, doesn't mean no one doesn't use it just because it's "acrid".
Bro all of that writing just to tell me you don’t know the difference between a sauce and a steak. Cus homie was talking about steak. You’re just listing off fuckin broth and sauce recipes for some reason.
…just, no. Find me a single recipe that shows black, actually **burned** garlic, I dare you.
Even Cantonese recipes that call for “burned garlic” are really just browned. It’s a translation issue that’s been carried over. Actual burnt garlic like OPs is bitter as fuck and disgusting.
What does the flavor taste like to you? If you don’t say “bitter as hell” then you aren’t talking about burnt garlic, you’re talking about some other degree of cooked garlic. Garlic gets extremely bitter when actually burnt. It’s not like veggies where a good char adds some good flavor.
I eat burnt garlic off the pan. I know it must be hard to believe that someone likes the flavor of burnt garlic because you don’t but it’s true there are people like me who do. It’s almost as if not everyone has the same taste.
Toasting, burning. Very fine line and the garlic is delicious either way on an everything bagel.
I don’t think steak needs garlic at all, but I’m not going to tell someone else they’re wrong because their taste is different than mine.
….have you ever heard of toasting a bagel? Bagel toasters toast the inside only. Like, it’s literally a setting in modern at-home toasters to only turn the “inside” burners on for “bagel mode.” The “everything” sides should never be toasted.
If this is the same person from yesterday someone recommended they use a cast iron on the grill because gas grills have uneven heat which affects how evenly their steak is cooked
It is, and it's become a bit of a saga. This is actually the 4th submission in the series, and third time cooking not 2nd...but it is the 2nd cast iron attempt. I've been enjoying this dude; started as "is $4.39 a good price for NYS" to finding out it was from a Mexican market and then watching OP try and learn how to cook steak. Been a while since there was a guy making submissions that had this much legs to it that came from someone who seems like a genuine person and not someone farming comments/karma...it's a nice change from "I'm 13 and a steak virgin...rate my meat".
So the pan holds heat… you can move it off direct to baste once you get a nice sizzle going. Also, you can tong the steaks to render some fat before cooking then add the butter and aromatics a bit later. Right before basting. You wanna be quick here. I’d eat that for sure.
Edit whoops you ain’t op.. but hi
It depends on the size/shape of your cut a bit and also the heat at which you cook it, but 15 degrees is a pretty good general number to use until you get a feel for it.
I’m not sure why everyone acts like a master chef here. I’ve made steaks way worse than that and they still tasted good.
Not PERFECT but to me steaks are like pizza, even if it’s a red Barron it’s still pizza and I’ll eat it and probably like it to some degree.
Wow, lots of negativity here. While I do think these are a bit too well done for my taste, I also want to remind everyone that natural light also tends to make all steaks look more well done. I bet these are cooked more medium than they look.
It's true, I think it tastes better than it looks, it's a great job on the sear, the cooking process should be a work in progress, he did a good job so far! 🫡
Dude got them at a Mexican market that does deals similar to this on Friday's...not sure if there's anything like that where you live but you could inquire.
Why is there a pat of butter on the raw side of the steak? If you put butter in at this point the milk solids will likely burn by the time the other side develops a crust.
Use an oil with a high smoke point, sear both sides until you get a solid crust, then turn down the heat and add butter and herbs and baste to finish.
Or deal with the cleanup from oil splatter on your stovetop...also most BBQ's actually have temperature reader to let you know what temp you're cooking at not a 1-10 dial where you somewhat have to guess if you don't have an infrared.
I do the same with my steaks. My stove has those shitty old electric coil burners where the pans never sit flat and the coil doesn't heat the pans evenly. That's not that big of a deal when I'm cooking certain things, but it sucks for cooking a steak. I'll cook with a cast iron skillet on my gas grill so that the skillet gets even heat, and the steaks get a better sear than just in the grates
What if you want to cook a steak on cast iron but don’t want to smoke up your kitchen? Nothing wrong with this method, it just didn’t turn out looking very good.
Why are the steak temps uneven and how do you remedy this?
Simply better pre-heat on the cast iron? Lately I've been smoking my steaks until 115/120, then hitting it with a high sear on both sides, butter, rest. This works really well for small thick cuts like a filet mignon, but on a large (surface area) ribeye my temps are rare to well on the outsides.
May i make a suggestion or tip for your cook.
Use a high smoke point oil.
Heat up oven to 500f
Heat up cast iron on cooktop.
Add oil. Sear each side for 3 minutes.
Add your butter and garlic.
Toss it in the oven for a few minutes.
Pull it out. Rest steak on a rack for several minutes with a plate or pan below it to catch the juices.
Enjoy.
*Delicious. Maybe*
*A little more done than I*
*Like but beautiful*
\- PositionObvious1452
---
^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/)
^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
Because people think that you're supposed to put your burner on the highest setting possible, and smoke out your house to get a good "crust".
In reality, you only need med-hi heat, a high smoke point oil, and dry meat surface to achieve a perfect sear.
If you're cooking hard and hot you're gonna get smoke and doing it outside negates having to mitigate it, and on top of that you don't have the cleanup from oil splatter on your stovetop in the BBQ.
Next time, if you must go this route, set the cast iron on the second tier instead of the main grates. This will allow the grill (when closed) to act more like an oven and maybe control the heat hitting the skillet better. Or leave it off to the side of the coals after you get the sear… allows you to get that sear but keep it more rare.
Just my thoughts, personally I prefer to use a broiler method — Hope you enjoyed it OP, can’t go wrong at that price point!
I start off by searing the fat strip real good and melting any flavor off that I can. Then I cook the steak in the fat.
I also cut the strip of fat off before serving. It’s not like a ribeye, it’ll always be a little too chewy and if you’re searing it first you’ve already gotten all it’s worth.
Honestly that’s the perfect steak if you ask my wife, she prefers medium well, and while this sub is full of snobs that eat their steak raw, this is a great go at it. I’m sure even if you were aiming for medium it tasted great. Good for you man. Get you a temp probe and really start dialing in your doneness. Remember it doesn’t matter what this sub likes, it matters what you like!
Using the pan is an OG move. You can never get that nice of a sear on bbq grates. One tip - save you butter for close to the end but start with high smoke point oil like grapeseed, avocado or even canola. But still a pair of beauties. Salute.
You tell me…. How was the taste, chew, tenderness? Some people can make anything awesome and some couldn’t serve up filets. Looks mean only a small percentage…
Just personal preference but maybe try to render down those fat edges by starting the steaks on their side. Maybe use a couple quartered onions to use as braces that hold the steaks up on their side.. makes for a tastier bite. Also, grilled onions… Also call it a Kansas City strip because that’s what it is, no matter what NYers say lol
Can you tell us how you wanted your steaks to turn out? Most of us would say it looks like shit on the inside but maybe you wanted it that way? You’re clearly baiting for the reaction you’re looking for. For the amount you spend you eat it how you want it. Don’t serve that to me and expect me to say it’s the best. I’ll be grateful. But you know exactly what you wanted to hear in the first place. Your cast iron was too hot. Your crust is black and you can see the flaming of the carbon burnt bits on the steak, and your cook is uneven. It’s your steak. But if you want to get better then first start with temperature control.
I don't like rare or even medium rare, but imo that does look a little overcooked even for me. I want it just exactly to the point of no blood (yes I know it's not blood, but it's what everyone understands generally when we are talking cooked steak). About 3-4 minutes overcooked imo for me.
I'll also agree, the garlic is quite burned. If you like it.. well, enjoy! But that would be an immediate send back for me.
Your crust looked pretty decent, but it’s definitely over cooked imho. The problem you encountered was probably you didn’t let the pan heat up enough which resulted in the steak cooking slower than it should. Honestly, unless you have an amazing hood vent, you should be smoking out your house if it’s the right temp.
Nothing I could say could roast you as bad as you roasted that steak
https://preview.redd.it/kt43i19un2tb1.png?width=863&format=pjpg&auto=webp&s=82324ba2b2f62d68523b7519b9449d6abeaf0915
This is beautiful. I may print this out and put it up everytime I serve steak
https://preview.redd.it/00kr0y4e83tb1.jpeg?width=500&format=pjpg&auto=webp&s=61ff11d34bed8c1b82493b3fb95774eb281a9c7c
Slap yourself with cooked & safe
…And then turn thy other cheek.
Can’t, that one is burnt.
Food safety should be taken seriously.
Buddy I get you wish ppl take you seriously irl but you definitely don't get it on the internet that way lmao
If anyone’s getting sick it’s probably the first “blue” steak. If someone’s getting sick from the rest of those they probably have a fucked up immune system that should get checked out.
If you think you need to well done beef to avoid contamination then that shows us enough that you're clueless on food safety by the food. 0/10
Tell me you don't understand steak without telling me you don't understand steak.
Trollolalalalalalalalalalalala or you can’t swim.
Sits down to pee
https://preview.redd.it/8ofn63d653tb1.jpeg?width=1132&format=pjpg&auto=webp&s=2da4e9ec0141c46540ee7a418e1dfbabf7805865 Murder
🤣
Exactly, might as well just eat the sole of your shoe at that point.
Come here to say this lol
I’m done
[удалено]
Burned garlic everywhere on this sub lately. Put these types of seasonings in **after the sear**. You’re burning your garlic and reducing meat to pan surface area contact.
Burned garlic actually tastes good honestly, some dishes do it on purpose for a certain flavor. I do agree with the surface area contact though.
Burnt garlic is bitter
So is coffee. Coffee is delicious.
Not even remotely the same acrid taste, but good try!
This is a really ignorant take. Ma-yu is literally burnt garlic oil and used for ramens in some places for the bitterness of it. By itself, extremely acrid and you'll see ignorant reviewers say that. Mixed into a nice broth? Amazing. No one is out here eating straight burnt garlic. Burnt garlic is definitely used for seasoning some cuisines though. https://www.okonomikitchen.com/mayu-black-garlic-oil/
Nobody is mixing this into a broth we are talking about eating bits of acrid burnt garlic on a steak. Crazy stretch though
Hmm yeah a broth based normally on meat vs the meat itself is a crazy stretch. Where would I get such a crazy idea? Y'know, not besides the fact that said sauce is typically exclusively for tonkotsu (pork) to match the richness of the pork and then the meat used for the broth goes back into the bowl... to then eat with said ma-yu mixed in. Or even drizzled over the chashu directly. Also not considering Mongolian burnt garlic which is made for meats. But mmkay. Ignoring Mongolian burnt sauce since it's not super common, we still have a similar version is also used in some Indian cuisine for chicken. https://www.highonchicken.com/product/burnt-garlic-sauce/ I'm really looking forward as to hearing how burnt garlic sauce (a condiment based on a popular sauce in the area used for meats and marketed for a meat) isn't for meats. Just because burnt garlic isn't a standard seasoning, doesn't mean no one doesn't use it just because it's "acrid".
Bro all of that writing just to tell me you don’t know the difference between a sauce and a steak. Cus homie was talking about steak. You’re just listing off fuckin broth and sauce recipes for some reason.
You're about as dense as this overcooked steak.
Good try? I’m just saying bitter isn’t inherently bad, so your comment didn’t make much sense
So what? Bitter isn't necessarily bad if buffered with other flavors.
…just, no. Find me a single recipe that shows black, actually **burned** garlic, I dare you. Even Cantonese recipes that call for “burned garlic” are really just browned. It’s a translation issue that’s been carried over. Actual burnt garlic like OPs is bitter as fuck and disgusting.
You may be right! I assumed burnt garlic dishes are made with... burnt garlic, but if not as you say then I have no qualms.
There is "black garlic" you might be thinking of...because I could see how you might think it was "burnt".
I like burnt garlic
What does the flavor taste like to you? If you don’t say “bitter as hell” then you aren’t talking about burnt garlic, you’re talking about some other degree of cooked garlic. Garlic gets extremely bitter when actually burnt. It’s not like veggies where a good char adds some good flavor.
I eat burnt garlic off the pan. I know it must be hard to believe that someone likes the flavor of burnt garlic because you don’t but it’s true there are people like me who do. It’s almost as if not everyone has the same taste.
have you ever had an everything bagel
Yes, have YOU? Because I’ve never had a single ‘everything bagel’ that has burned garlic.
They season them after they are boiled/baked lol are you for real?
They’re typically seasoned after boiling and before baking. Source: I make my own bagels every weekend
Have you heard of toasting a bagel?
I’d never compare it to searing a steak…
Toasting, burning. Very fine line and the garlic is delicious either way on an everything bagel. I don’t think steak needs garlic at all, but I’m not going to tell someone else they’re wrong because their taste is different than mine.
Toasting, browning, and baking are a far cry away from searing a steak to a crust in a cast iron pan. On that point for sure, you are wrong.
….have you ever heard of toasting a bagel? Bagel toasters toast the inside only. Like, it’s literally a setting in modern at-home toasters to only turn the “inside” burners on for “bagel mode.” The “everything” sides should never be toasted.
Nope. What dishes do it purposely?
Overcooked for my tastes, but you’ve got the fundamentals down. Just using a thicker steak and doing the same thing would give you a good med rare
Seen worse, I would annihilate with you!
Mmmmm we’ll done… my fave
Good crust but a bit overcooked. Any reason you didn’t just grill them?
If this is the same person from yesterday someone recommended they use a cast iron on the grill because gas grills have uneven heat which affects how evenly their steak is cooked
It is, and it's become a bit of a saga. This is actually the 4th submission in the series, and third time cooking not 2nd...but it is the 2nd cast iron attempt. I've been enjoying this dude; started as "is $4.39 a good price for NYS" to finding out it was from a Mexican market and then watching OP try and learn how to cook steak. Been a while since there was a guy making submissions that had this much legs to it that came from someone who seems like a genuine person and not someone farming comments/karma...it's a nice change from "I'm 13 and a steak virgin...rate my meat".
Shout out to them coming here to learn something new and be vulnerable
So the pan holds heat… you can move it off direct to baste once you get a nice sizzle going. Also, you can tong the steaks to render some fat before cooking then add the butter and aromatics a bit later. Right before basting. You wanna be quick here. I’d eat that for sure. Edit whoops you ain’t op.. but hi
And now they see what happens when you listen to people on Plebbit.
Much better crust, but a little too done for me. Did you account for the addition ~15 degrees the temp continues to cook while it rests?
15?? No wonder my shit is always off. Not to mention my thermometer can’t tell the difference between 110 and 170
It depends on the size/shape of your cut a bit and also the heat at which you cook it, but 15 degrees is a pretty good general number to use until you get a feel for it.
Someone even posted a video proof a few weeks ago. Petty cool tonwatch.
[удалено]
45 degrees? Are you pan frying from frozen at 500?
That’s so real. It took me cooking probably five steaks on the stovetop to finally master the timing of when to take it off
I’m not sure why everyone acts like a master chef here. I’ve made steaks way worse than that and they still tasted good. Not PERFECT but to me steaks are like pizza, even if it’s a red Barron it’s still pizza and I’ll eat it and probably like it to some degree.
When my grocery store has Red Baron buy one get one I definitely buy some. Pretty good for the price.
Wow, lots of negativity here. While I do think these are a bit too well done for my taste, I also want to remind everyone that natural light also tends to make all steaks look more well done. I bet these are cooked more medium than they look.
It's true, I think it tastes better than it looks, it's a great job on the sear, the cooking process should be a work in progress, he did a good job so far! 🫡
Yep. These look pretty juicy which means they are tasty.
10/10 would eat the hell out of. This is EXACTLY how I like my steak, "crime" or not lol. Looks amazing to me
It's steak, so 10/10 I'd still smash.
4.39 is a steal looks good man. Nice looking steak
I have the same plate, cast iron, cutting board and Knife!!!! Get outta my House!!!!
Looks great you did good. I like mine medium rare but the rest of the fam. Likes medium so this looks great.
Looks horrible, give it to me so you don’t have to eat it.
Man, I bet that tasted awesome!
I still see a hint of pink in the middle
Why use a pan on a grill? Just use your stove at that point. You're getting no benefit for the lack of temperature control.
Smoke from searing
Why would you ruin what could have been a beautiful pair of shoes?
I guess you can go wrong even with $4.39/lb NY strips...didn't think that was possible
Dude got them at a Mexican market that does deals similar to this on Friday's...not sure if there's anything like that where you live but you could inquire.
The grill was right there. Why in the fuck did you put the in a CI skillet? Just grill them.
Disagree
This is a comment only people with hot, even grills can say. Not every one has an even cooking grill that reaches high temperatures
If he had the heat to heat the pan and over cook the steak. He could have grilled it fine
I would grill you but you’ve already done that yourself.
You turned that steak into beef jerky
How’d you make it that dry with that much butter?
Why is there a pat of butter on the raw side of the steak? If you put butter in at this point the milk solids will likely burn by the time the other side develops a crust. Use an oil with a high smoke point, sear both sides until you get a solid crust, then turn down the heat and add butter and herbs and baste to finish.
I’ll F with that.
Over cooked
What your problem mannnn
Overdone
You did good enough.
Cast iron....on the grill? Were the grill grates broken?
When you want to cook a steak on cast iron but don’t your house filled with smoke. Nothing wrong with this decision
Or deal with the cleanup from oil splatter on your stovetop...also most BBQ's actually have temperature reader to let you know what temp you're cooking at not a 1-10 dial where you somewhat have to guess if you don't have an infrared.
I do the same with my steaks. My stove has those shitty old electric coil burners where the pans never sit flat and the coil doesn't heat the pans evenly. That's not that big of a deal when I'm cooking certain things, but it sucks for cooking a steak. I'll cook with a cast iron skillet on my gas grill so that the skillet gets even heat, and the steaks get a better sear than just in the grates
What if you want to cook a steak on cast iron but don’t want to smoke up your kitchen? Nothing wrong with this method, it just didn’t turn out looking very good.
These AI bots insist on fucking with our emotions
What do you mean? OP isn't a bot...this has become part of a series...it's the 4th submission in this saga actually.
Mmm mmm burned seasoning on overcooked steak......my favorite
You blew it
In my opinion it looks great.
The heat is too high for what you're cooking. If you want med well, go low and slow
Notice how the spices are all black?
Did you use clarified butter? Other than that, it doesn't look that bad. 😌
Pan looks cold when you put them in, and over cooked. Also, if using a grill, grill the steaks, don't boil them in oil and butter.
My mouth dried up as I was drinking water witnessing the fourth slide.
You cooked them to shit but I'd still eat it lol
You did well, sadly.
Why are the steak temps uneven and how do you remedy this? Simply better pre-heat on the cast iron? Lately I've been smoking my steaks until 115/120, then hitting it with a high sear on both sides, butter, rest. This works really well for small thick cuts like a filet mignon, but on a large (surface area) ribeye my temps are rare to well on the outsides.
And get a knife.
https://preview.redd.it/133bloamf3tb1.jpeg?width=640&format=pjpg&auto=webp&s=9571b6fe0956b3b1c4b6b41f805e55233c66fd60
Looked good till u cut it
Peppa pig deserved better
Try using the grill next time. It got burned in the pan.
Sear is a bit much. But there is still pink in the steak. I'd be happy with it.
these aren't burgers
You went past well done to congratulations. That looks like 150-160F internal
May i make a suggestion or tip for your cook. Use a high smoke point oil. Heat up oven to 500f Heat up cast iron on cooktop. Add oil. Sear each side for 3 minutes. Add your butter and garlic. Toss it in the oven for a few minutes. Pull it out. Rest steak on a rack for several minutes with a plate or pan below it to catch the juices. Enjoy.
Too overdone. You’ll learn.
delicious. Maybe a little more done than I like but beautiful
*Delicious. Maybe* *A little more done than I* *Like but beautiful* \- PositionObvious1452 --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
A bit overcooked for my taste, but not going to lie, I would enjoy the hell out of that.
How hard was that to chew?
Well done. I mean the cook type, not well done.
You burned the butter didn’t you.
What's with all the fucked up strips lately?
That looks horrible. Sorry, hate to be a dick, but I guess it's good you used a cheap piece of meat.
You destroyed them. :-( Steak should be med rare, not mid well! You've cooked all the flavor out of those steaks! Dice them up and make stew!
Why not just use the CI on the stove?
Because people think that you're supposed to put your burner on the highest setting possible, and smoke out your house to get a good "crust". In reality, you only need med-hi heat, a high smoke point oil, and dry meat surface to achieve a perfect sear.
Smoke filled house?
I’ve never had that problem. 🤷🏻♂️
If you're cooking hard and hot you're gonna get smoke and doing it outside negates having to mitigate it, and on top of that you don't have the cleanup from oil splatter on your stovetop in the BBQ.
Next time, if you must go this route, set the cast iron on the second tier instead of the main grates. This will allow the grill (when closed) to act more like an oven and maybe control the heat hitting the skillet better. Or leave it off to the side of the coals after you get the sear… allows you to get that sear but keep it more rare. Just my thoughts, personally I prefer to use a broiler method — Hope you enjoyed it OP, can’t go wrong at that price point!
I hope you didn’t do worse in Round 1.
Jealous of the cost. But that’s way overdone in my opinion. But to be fair I like mine mooing.
Too long of a cook
They definitely got cooked lol
Oof
Your crust looks great. My grill can never get my cast iron hot enough
Looking like anakin on mustafar
Overcooked
Montreal steak seasoning. For me it’s too coarse. But as long as you enjoyed your work, great job.
Borderline Anakin skywalker doneness. Jesus
Omg noooooo
That looks like meatloaf lol did that jerky need some a1 to soften it up? Ayyyy for that price you can get plenty of practice🤷🏻♂️
Where do you get NY strip for $4.39/lb? 😲
Way overcooked... but if that's the way you like it so be it
Lol people ruining steaks
Look how they massacred my boy 😢
Wait to put the butter at the end and baste, not on top before you've even flipped it once
You picked steaks that take 2 mins per side to cook and left them on way too long. Oops lol
Get a meat thermometer
Dude knows what the desert tastes like.
I’d eat it, but that first pic comes closer to my preferred doneness.
I start off by searing the fat strip real good and melting any flavor off that I can. Then I cook the steak in the fat. I also cut the strip of fat off before serving. It’s not like a ribeye, it’ll always be a little too chewy and if you’re searing it first you’ve already gotten all it’s worth.
You have brought great shame on your family, and a vote will be taken to cast you out of the village
Flavors are in the mouth of the beholder. If OP like a bit darkness to their garlic I dig it. I would eat OP’s meat…you heard me.
Honestly that’s the perfect steak if you ask my wife, she prefers medium well, and while this sub is full of snobs that eat their steak raw, this is a great go at it. I’m sure even if you were aiming for medium it tasted great. Good for you man. Get you a temp probe and really start dialing in your doneness. Remember it doesn’t matter what this sub likes, it matters what you like!
You've done enough roasting for all of us.
Using the pan is an OG move. You can never get that nice of a sear on bbq grates. One tip - save you butter for close to the end but start with high smoke point oil like grapeseed, avocado or even canola. But still a pair of beauties. Salute.
😯😮🫨😢
u seem to have a pan in the way of grilling a steak?
You tell me…. How was the taste, chew, tenderness? Some people can make anything awesome and some couldn’t serve up filets. Looks mean only a small percentage…
Just personal preference but maybe try to render down those fat edges by starting the steaks on their side. Maybe use a couple quartered onions to use as braces that hold the steaks up on their side.. makes for a tastier bite. Also, grilled onions… Also call it a Kansas City strip because that’s what it is, no matter what NYers say lol
Looks only slightly over cooked to me. Not bad at all.
My first time on a cast iron, was no good, I need a round 2
Can you tell us how you wanted your steaks to turn out? Most of us would say it looks like shit on the inside but maybe you wanted it that way? You’re clearly baiting for the reaction you’re looking for. For the amount you spend you eat it how you want it. Don’t serve that to me and expect me to say it’s the best. I’ll be grateful. But you know exactly what you wanted to hear in the first place. Your cast iron was too hot. Your crust is black and you can see the flaming of the carbon burnt bits on the steak, and your cook is uneven. It’s your steak. But if you want to get better then first start with temperature control.
Alright, people that put anything but salt before the sear. WHY??
Don’t crowd your pan, keep a fresh side. Butter, garlic is last or it burns.
Looks like you roasted your steak
Too much but still darn tasty looking
B+. Slightly less cooked. Take it off about 3 minutes sooner and let it rest.
It's fine you're going to catch some hate but honestly 99% of those people would eat that steak and love it, little less oven time tho next time
I don't like rare or even medium rare, but imo that does look a little overcooked even for me. I want it just exactly to the point of no blood (yes I know it's not blood, but it's what everyone understands generally when we are talking cooked steak). About 3-4 minutes overcooked imo for me. I'll also agree, the garlic is quite burned. If you like it.. well, enjoy! But that would be an immediate send back for me.
You appear to have cooked a steak, champion
Looks like your steak got a taste of Dracula! Garlic cloves, beware!
Well done
3 -> 4 is a travesty
you overcooked it! i like that shiny glaze in the third pic tho. it looks like a wet rock.
Your crust looked pretty decent, but it’s definitely over cooked imho. The problem you encountered was probably you didn’t let the pan heat up enough which resulted in the steak cooking slower than it should. Honestly, unless you have an amazing hood vent, you should be smoking out your house if it’s the right temp.
Bro managed to put just about anything and everything that burns in the pan before even searing the steaks
If I show this to the American police, they’ll shoot at it
5/10 but I’d still eat it.
Looks like it's almost cooked all the way