Food & Drink Would you eat this steak?

[Goon Dog]

Looks like it was cooked at high temp over direct heat, because of the thickness of the well done layer on top and bottom. It looks good and I'm glad you enjoyed. Next time try a reverse sear. I smoke over hickory at low temp until 110 internal, then sear the piss out of it to 120. After a short rest it comes out a nice medium rare with a thin charred layer on top and bottom.

 

[Slobodan]

Looks like it was cooked at high temp over direct heat, because of the thickness of the well done layer on top and bottom. It looks good and I'm glad you enjoyed. Next time try a reverse sear. I smoke over hickory at low temp until 110 internal, then sear the piss out of it to 120. After a short rest it comes out a nice medium rare with a thin charred layer on top and bottom.

Thanks man.

You reckon Furio would like it?

 

[PBAC]

whats growing on it?

 

[Goon Dog]

Thanks man.

You reckon Furio would like it?

Furio is the man, but your av slays mine 10/10. Mercy ...

 

[Natural Order]

Inside looks decent, maybe a bit rare for my taste, but still solid.

Outside though....bro, what happened?

 

[Cool Hand Luke]

Looks like it was cooked at high temp over direct heat, because of the thickness of the well done layer on top and bottom. It looks good and I'm glad you enjoyed. Next time try a reverse sear. I smoke over hickory at low temp until 110 internal, then sear the piss out of it to 120. After a short rest it comes out a nice medium rare with a thin charred layer on top and bottom.

Basically what I do. I never check internal temps on beef (only foul). I know my grill and I know basis the thickness of the meat how long it needs to be cooked indirectly. The thickness also generally dictates how long it gets seared. An inch thick ribeye or prime rib gets 30 mins indirect, then seared twice each side for a minute each time. Never fails.

 

[Cool Hand Luke]

View attachment 1083108

No paper plate or plastic cutlery. I know, I know.

To answer the question, yes, The first pic makes me think you gave it 10 minutes to settle after taking it off the gril..

 

[Osculater]

Did you re-open Big Rigg steakhouse ?

Big Rigg had better Steaks

 

[RoastBeast]

That steak looks dry as hell. Needs more worscheschershire sauce.

 

[JonnyBonesPharmacist]

Little bit underdone for me, but I could eat it.
Your AV......now that I could definitely

 

[boingyman]

 

[fingercuffs]

View attachment 1083108

No paper plate or plastic cutlery. I know, I know.

Why wouldn't I? What's wrong with it?

 

[TankAbbott4Eva]

View attachment 1083108

No paper plate or plastic cutlery. I know, I know.

Hell yeah I would

 

[Slobodan]

whats growing on it?

After salt and pepper I put coriander on top

 

[Slobodan]

To answer the question, yes, The first pic makes me think you gave it 10 minutes to settle after taking it off the gril..

5 minutes, it was at 44C internal temp

Inside looks decent, maybe a bit rare for my taste, but still solid.

Outside though....bro, what happened?

Pic was taken in night mode, it was close to sunset when I made this, makes it look dreary and stuff. I should have turned the light on.

If I fix up the pic a bit, this is closer to what it looked like IRL:

That steak looks dry as hell. Needs more worscheschershire sauce.

Nah man it was juicy and delicious

Big Rigg had better Steaks

You fucker...

Why wouldn't I? What's wrong with it?

It's human flesh

 

[NoSmilez]

They didn't dry the meat before cooking it or the pan wasn't hot enough. The steak looks partially boiled/steamed. Was there a marinade on the steak?

 

[Kung Fu Kowboy]

Watch out. @lsa is sneaky

 

[Osculater]

They didn't dry the meat before cooking it or the pan wasn't hot enough. The steak looks partially boiled/steamed. Was there a marinade on the steak?

Thank you!

 

[Osculater]

Watch out. @lsa is sneaky

 

[Tone C]

Yup , quite happily. Mind you I used to have vegetarians refuse to sit alongside me at dinner when they saw how I ordered steak saying it made them feel ill.

Good, fuck em