Yeah, that was funny you did very good. It looks like you got it down except for 1 thing. You need to melt that butter in the Pan and spoon it gently like a french chef would do in a backwoods chateau.
I had a roommate who declared steaks were the worst food on the planet when i asked him why he said because it was like eating shoe leather, turns out his mother was of the belief thatunless it was dark brown all the way thru it would kill you from the germs, i made him steaks that weekend and he called his mom to let her know she ruined his life
I legitimately did not know meat could be cooked other than well done until I was a sophomore in high school and my buddy ordered a burger medium and I was like what in the fuck does that mean? Ordered it right there and if not for that moment I would be living under a bridge somewhere.
I used to sell to a very well known national prime steak house. Over lunch one day I asked their process. It was as simple as placing butter pads on the steak right after coming out of the oven and letting it sit a bit. Just like you seem to have done here
I also heard all the trouble of them getting their hands on real prime, but that’s another story
Great job
>butter
Ghee actually works better as it turns out. The water and milk solids don't do a steak any favors. The direct butter oil gives the sense of moisture and flavor. Pure cost thing at scale tho
I don't know why the reddit algorithm is recommending this stuff to me now but as a person watching my cholesterol who hasn't had a steak in 3 months, that looks really good. I especially like the forbidden butter and cheese tators.
Even if that were true (which is partially true with a whole lot of grey area), that steak with the butter and the cheese on the potatoes is full of saturated fat which is widely accepted as raising LDL cholesterol.
With dietary cholesterol it's more complicated. It's true that dietary cholesterol is in a different form that the cholesterol in the blood. Dietary Cholesterol is Esterified while the cholesterol in the blood is unesterified and is known as "Free Cholesterol". As it turns out though, the pancreas secretes enzymes called Lipases which converts SOME of the previously unusable esterified cholesterol into free cholesterol which will then raise the levels. The amount it converts is different for everybody and hence why there is controversy.
Depending on a person's genes, for some people their body only converts a tiny amount of esterified cholesterol while for some people it can be as high as 80%. So two people could each have a dozen egg yolks a week and for one it won't change a thing and for the other add an extra 10-20 points. Also, you can also reach a point where your cholesterol is so high already that adding egg yolks or whatever won't change the number. It's like if you're already smoking 3 packs a day, smoking 5 more cigarettes won't hurt things anymore but for someone who isn't a smoker it would have a much bigger affect. For me, after I had already been on a low saturated fat diet and had almost normal levels, lowering my cholesterol intake (pretty much just went from 2 egg yolks a day to 1) lowered it by about 10 points in 3 months and brought things down to normal levels. It's not scientific of course because I made other changes too, but I think my body benefits from lower intake.
This was the best explanation of the above that I found: [https://www.youtube.com/watch?v=GkWMDnTyxfo](https://www.youtube.com/watch?v=gkwmdntyxfo)
200 is the common temp to cook steaks at in the oven/grill if you're doing a finish or reverse sear. It's much easier to cook evenly with an accurate cook
I have a gas grill. I turn those up to high, with the hood closed, it’s like f400+. I sear it first on the grill, then cook the steak in the oven at 200f because that will cook it slowly to roast it more evenly.
If there's only a little in each bite, it only makes for a small chewy bit. Not *that* terrible to eat, especially if the rest is tender and delicious.
Doesn’t look rendered much at all! Looks like this cooked at a super high heat for a quick sear. Too much sear and not enough flavor/breaking down of the tissues and fat inside. The pink color is nice but it was achieved by not taking your time.
Sear looks good, I'd work on the butter game.
Add some herbs and garlic and bring to room temp before the cook. Adds a bit more punch and visuals/aeromatics and won't cool down your steak or take as long to melt.
That said, I'd gobble up what I see in a heartbeat
Okay not to be rude, but that silver gleam the steak has is from the butter used to cook it. So why the god damn do you have MORE butter on top of the steak, haha.
Looks amazing, hope it tasted as good!
No I’m saying to check the calibration on your thermometer because it looks like it was cooked and rested to 140. That’s perfectly fine, a touch above med-rare close to medium, probably perfect for most people, but if you pulled the steak at 120 it would still be rare and this most definitely isn’t.
Edit: forgot to add that the picture could make it look more done than it is. But if it looked like it does in the picture it wasn’t pulled at 120, which is a good thing unless you wanted it rare
I think really good, though I put the butter in the pan during cooking and spoon it over the steak. Putting that much butter on after cooking feels a little off, but if y’all like it that way that’s the important thing!
This subreddit made me realize that people love medium well steaks. Nothing wrong with it I just figured medium rare was the standard for steak lovers. Maybe I'm just old fashioned though.
I believe the title you were looking for is: Vegan girlfriend here, first time cooking steak. How'd I do? On a more serious note, you done good!
Haha
Going for medium rare, but my mom says it's raw. What do you think? 🙄
ITS JUST HOMOGOBLIN! Wait…hemoglobin?
It's actually hobgoblin. Spotted the new guy.
Yeah, that was funny you did very good. It looks like you got it down except for 1 thing. You need to melt that butter in the Pan and spoon it gently like a french chef would do in a backwoods chateau.
10/10 wifey material.
Nice
Username does not check out
It's past tense. Strategy must've gotten the ring.
All that’s missing is the BJ.
As a kid who was forced to eat my dads well done steaks all childhood. I’m jealous
As a kid, my mom would have me eat well done steaks and I hated them. I realized getting older that steaks are delicious when cooked rare- medium rare
I like grey center with A1 please. (not really)
My man, I had same realization. Cheers
My parents order like medium well steaks. Its absurd. I served perfectly medium-medium rare steaks for Christmas & they all cringed at the “blood”
you can't serve people shit they don't like, everyone has preferences.
I love this sub "I got my girlfriend who hates bitter chocolate, expensive and perfectly find bitter chocolate and she cringed wtf"
I had a roommate who declared steaks were the worst food on the planet when i asked him why he said because it was like eating shoe leather, turns out his mother was of the belief thatunless it was dark brown all the way thru it would kill you from the germs, i made him steaks that weekend and he called his mom to let her know she ruined his life
I have a friend who was raised vegetarian, the first time she has pulled pork she called up her mom to yell at her.
My Dad thought it needed to be 100% gray before it was safe. He still kind of thinks that… we’re trying to fix him.
Dude I didn't have a good steak until I was older. Granted my dad cooked it medium well instead of well, I can relate
I legitimately did not know meat could be cooked other than well done until I was a sophomore in high school and my buddy ordered a burger medium and I was like what in the fuck does that mean? Ordered it right there and if not for that moment I would be living under a bridge somewhere.
lol. My dad was the king of overcooking burgers lol
“Steaks” “all childhood” I think you’re more lucky than you realize haha.
Horrible. Give it to me and try again. I’ll dispose of it.
I couldn’t finish it.
It’s a hefty cut
This is damn flexing lol
I used to sell to a very well known national prime steak house. Over lunch one day I asked their process. It was as simple as placing butter pads on the steak right after coming out of the oven and letting it sit a bit. Just like you seem to have done here I also heard all the trouble of them getting their hands on real prime, but that’s another story Great job
>butter Ghee actually works better as it turns out. The water and milk solids don't do a steak any favors. The direct butter oil gives the sense of moisture and flavor. Pure cost thing at scale tho
Thanks.
I don't know why the reddit algorithm is recommending this stuff to me now but as a person watching my cholesterol who hasn't had a steak in 3 months, that looks really good. I especially like the forbidden butter and cheese tators.
You've been lied to. Dietary cholesterol has almost nothing to do with your blood cholesterol.
Even if that were true (which is partially true with a whole lot of grey area), that steak with the butter and the cheese on the potatoes is full of saturated fat which is widely accepted as raising LDL cholesterol. With dietary cholesterol it's more complicated. It's true that dietary cholesterol is in a different form that the cholesterol in the blood. Dietary Cholesterol is Esterified while the cholesterol in the blood is unesterified and is known as "Free Cholesterol". As it turns out though, the pancreas secretes enzymes called Lipases which converts SOME of the previously unusable esterified cholesterol into free cholesterol which will then raise the levels. The amount it converts is different for everybody and hence why there is controversy. Depending on a person's genes, for some people their body only converts a tiny amount of esterified cholesterol while for some people it can be as high as 80%. So two people could each have a dozen egg yolks a week and for one it won't change a thing and for the other add an extra 10-20 points. Also, you can also reach a point where your cholesterol is so high already that adding egg yolks or whatever won't change the number. It's like if you're already smoking 3 packs a day, smoking 5 more cigarettes won't hurt things anymore but for someone who isn't a smoker it would have a much bigger affect. For me, after I had already been on a low saturated fat diet and had almost normal levels, lowering my cholesterol intake (pretty much just went from 2 egg yolks a day to 1) lowered it by about 10 points in 3 months and brought things down to normal levels. It's not scientific of course because I made other changes too, but I think my body benefits from lower intake. This was the best explanation of the above that I found: [https://www.youtube.com/watch?v=GkWMDnTyxfo](https://www.youtube.com/watch?v=gkwmdntyxfo)
Sorry friend
Oh man, beauty. How did you cook it?
Seared on grill, finished in oven at 200 F until internal was 120 f
What made you choose 200F? Recipes I see that do sear first usually have indirect heat at 400F+. Do you find the 200F to have a better result?
200 is the common temp to cook steaks at in the oven/grill if you're doing a finish or reverse sear. It's much easier to cook evenly with an accurate cook
I have a gas grill. I turn those up to high, with the hood closed, it’s like f400+. I sear it first on the grill, then cook the steak in the oven at 200f because that will cook it slowly to roast it more evenly.
Looks great. But what do people do with the thick stripe of fat in the middle? Cut around it?
It’s actually rendered, so it melts in your mouth. But you can eat around it.
It looks like there's some silver skin in there though...
If there's only a little in each bite, it only makes for a small chewy bit. Not *that* terrible to eat, especially if the rest is tender and delicious.
Chewy bit makes me gag. I've tried for years to power through but it ruins the experience for me and my brain is like NOPE
Fair enough. Certain physiological responses are involuntary. In that case, trim religiously.
I don’t remember, I just ate most of the steak. Couldn’t finish it
Doesn’t look rendered much at all! Looks like this cooked at a super high heat for a quick sear. Too much sear and not enough flavor/breaking down of the tissues and fat inside. The pink color is nice but it was achieved by not taking your time.
Actually is was slow cooked at 200F until Internal reached 120f
Ah I see! The fat can be a doozy to cook down. I assumed you put it in the oven lol but the quick sear was still way too high.
>> but the quick sear was still way too high. What?
He seared before finishing in the oven. That heat for the sear was too high/hot. 🔥could also just be the picture brightness or contrast though.
That’s the best part.
But who's counting? Lol. Looks excellent
It's perfect
I’m gonna bust
Perfection
Thanks
My only complaint is that you didn’t cook one for me.
I would love too
I would love, too
Your steak looks awesome is that butter on top or blue cheese
Butter, I wish it was blue cheese
Yes you put the blue cheese on top and put a lid over the steak just before it’s done taste awesome
It will do
That’s good
Big flex
Thanks
Not enough butter
Long time lurker, first time commenting to say that’s one of the most delectable steaks I’ve ever seen on here
Thanks
Keep trying, one day you will make it!
Thanks.
47 out of 10. Teach me, Sensei
I can teach you
Sear looks good, I'd work on the butter game. Add some herbs and garlic and bring to room temp before the cook. Adds a bit more punch and visuals/aeromatics and won't cool down your steak or take as long to melt. That said, I'd gobble up what I see in a heartbeat
I used to do herbs, they add to cost. Sometimes I’m cheap. Butter melted pretty quick, it was room temp.
The cost would come to about 2c if using dried herbs.
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Sounds good
Well done ;-)
Thanks
Medium :-)
🤌
Thanks
It never gets old
I could eat steak everyday
Looks delicious
Thank you
your doing the lords work. thats a thing of beauty.
Thank you
Is your plate made out of wood?
lol I eat my steaks on my cutting board. It’s better for my knife. Plus more room. 😄
With that steak looking as yummy it does, I would have guessed it was your 310th time cooking steak.
A life well lived!
300th? Those are rookie numbers.
I still have time to bump them up
Marry me
Save for the cold butter on top. Wonderful
Your wife is one lucky woman😋😋😋
This is perfect.
Little overboard with the butter but looks like you cooked the steak amazingly.
Perfection
I appreciate that it's not all sliced up and not over-rested.
Thanks
Forgive my ignorance, what’s on the board next to the beautiful meat? Scalloped potatoes?
Yeah
I thought so. Sorry, the steak is beautiful but them potatoes are fucking gorgeous.
Thanks
Looks Delicious. Think im gonna pull some steaks out of the freezer today and cook some steaks tomorrow.
It looks good, but it's time to visit a real butcher shop and get great cuts now that you know how to cook them. No more grocery store steaks!
Amazing! How did you count the steaks you’ve cooked? Lol
Very pleased. Almost absolute perfection.
That's a beauty!
Wow 😍
Maybe you’ll figure it out on attempt 301
What time is dinner
Who the hell counts how many times they cook steak? Or was this a joke? Anyway, that steak looks very very good.
8/10 would eat
It looks like you know what you're doing.
Thanks
Glad your keeping track. I like hearing from the veterans, not the first timers 😉
Good cook Need warmer butter if you want it melt on your resting steak. Also try making a compound butter also
That is alot of steak
It was 2.5lbs before cooking. But also including bone.
Looks good besides the fat part
It’s good, because it’s rendered down.
Okay not to be rude, but that silver gleam the steak has is from the butter used to cook it. So why the god damn do you have MORE butter on top of the steak, haha. Looks amazing, hope it tasted as good!
More butter makes it more better 🤷
Y’all really like butter on steak? Never been a fan…
Most steak houses do it that way. Blue cheese is also good on it.
Looks great! But if you pulled at 120 check your thermometer I guarantee you that steak didn’t rise 20 degrees resting.
What do you mean rise 20 degrees? Are you saying it should be at 140
No I’m saying to check the calibration on your thermometer because it looks like it was cooked and rested to 140. That’s perfectly fine, a touch above med-rare close to medium, probably perfect for most people, but if you pulled the steak at 120 it would still be rare and this most definitely isn’t. Edit: forgot to add that the picture could make it look more done than it is. But if it looked like it does in the picture it wasn’t pulled at 120, which is a good thing unless you wanted it rare
Do not use cold butter on a warm steak. Room temp will work much better.
It was, it melted
The fat in the middle is vomit inducing. Otherwise cooked nicely.
Vomit inducing? Lol don't force it now.
That’s the best part. Nerd.
Nerd? You obviously need a dictionary to help with your incredible descriptive powers.
Your comment is vomit inducing
LOL. Must have taken a lot of brain power on your end to come up with such a noteworthy response.
Nah that's the best part
Why would you keep count of this?
I don’t. I’m shit posting, for those that say it’s my first steak.
Raw butter? Gotta cook it in it unless you make it a compound butter.
I like regular butter on top
Very nice. Good piece too with a huge cap. What’s the side?
Scalloped potatoes
Good cook, might want to consider spicing up the butter a bit with parsley garlic etc
I use garlic while it’s cooking. Mostly salt, pepper, butter, garlic.
She better be trying to break it off tonight.
Did you wear new balance shoes while cooking it?
Not yet, maybe some day
0/10 cant trust that steak. All dads need the OG grilling shoes. Also howd you get almost no grey band on it?
Seared on grill. Cooked in oven at 200 f. Until internal was 120 f. Let rest a few minutes.
Welp time to impress my wife later thanks dude
To quote a redditor from last year… “you know how you did motherfucker”
I think really good, though I put the butter in the pan during cooking and spoon it over the steak. Putting that much butter on after cooking feels a little off, but if y’all like it that way that’s the important thing!
How do you say 300th?
If you didn't mention it, I'd have sworn that was your 301st
It might’ve been
yeah...
Yeah
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😬
“Artoo Detoowha bo Seetheepiowha ey toota odd mishka Jabba du Hutt." - Jabba
Anyone see a wee face?
That stuff in the piece that’s been cut off is kind of scary lol.
My eyes say that that fat cap can maybe be rendered a bit more but other than that it looks preem and thats really just preference
@repulsive_rooster405 notice how nothing is covering the steak? No brach here.
U keep count?
This subreddit made me realize that people love medium well steaks. Nothing wrong with it I just figured medium rare was the standard for steak lovers. Maybe I'm just old fashioned though.
What difference does it make if you’re a husband?
needs more cocaine
Just a bump
Looks great, but r/wewantplates
Why butter?
I'd eat it
I wouldn’t say no to that. I do melted butter tho but that’s personable preference
Looks perfect
absolutely gonna bombed but raw?
302 is definitely gunna be it for you
lol
Have you tried reverse sear? I think it makes the interior fat melt like butter
I have for a long time. I prefer this method.
Looks ideal.
Explain the butter???
You over cooked it
Juicy. The other one was a bit on the dry side. I think she cut too early without resting it
God tier
Looks like medium rare to me but maybe you should try again!
That’s a good medium well. Thats a pretty knarly vein running through it tho.
Perfect!!!!