R8 my steak
pic related, my steak
Also post yours at r8 them
After r8ing, you can deb8
I'm hip, down with the kidz
Kill yourself OP, I bet it's still cold in the middle.
>are you that fucker?
Yes, I am anonymous.
I also go by Robert Paulson, but my friends call me Bob.
Best steak I ever had, cooked by a South African mercenary on an open fire.
3/10 pretty poor OP
There's not much of a crust on top and it is so under cooked that I can't see a single shimmer of glistening grease from the flash on your camera. The fat hasn't even been rendered in the slightest, leaving you with a weird dry/jelly-like steak. Seasoning is good, just needs 3-4 minutes longer cooking.
...After two hours, I decided I'd reached the limit of what is practical, and had gone far beyond what any book or chef recommends, so I cooked the two steaks side by side. For the sake of this test, I cooked them directly over hot coals until seared, then shifted them over to the cool side to finish.* Not only did they come up to their final temperature at nearly the same time (I was aiming for 130°F), but they also showed the same relative evenness of cooking, and they both seared at the same rate.
Hold it with tongs.
But all these faggots are wrong. If you're cooking it blue rare, what is the point of searing the sides? It's just making less of the steak raw, which is what you want... right?
It doesn't look as good, but we're not in a professional kitchen now, are we?
If you're searing properly, you're not cooking the steak through. What you're getting is a delicious charred outer layer to balance out the tender rare meat inside. For anyone unaware, 'sealing in the juices' is a myth.
Nevertheless, it IS making more of the steak cooked. If you char the side, then that side would be un-balanced (to use your words) because it would have more char than a cut from the middle.
Has anyone ever had a seared ahi steak where the sides were seared?
I like red meat rare. So that would be fine with me. But everybody here is going to give you shit for it. So. There's your rating. Also. I can't fucking taste a fucking picture, so I can't very well rate your steak. Sorry, boyo.
It looks fucking amazing.
It honestly looks like it was cooked sous vide.
I mean, internal temp aside (that is the temp I would cook that cut to), it reaches all the way to the crust. It's beautiful.
So... you just bake it and THEN sear?
ye, 200F oven until steak reaches 130F about 1hr then take it out and sear it on highest heat possible for like 45sec each side. mind you only for thick steaks I wouldnt do it on anything under an inch.
Far too raw for my tastes.
However, a few years ago I was at a family meal and this one woman was there who was rather distant kinfolk. Seeing me take a bite of that steak nearly made her physically ill so I made sure to eat the entire steak in front of her.
She didn't like that at all. She also hasn't shown up for any more meals when I'm around.
yeah, it was well underdone for my liking but i ate it and didn't die so if there are any beginner cooks reading this and they're worried about food poisoning from under cooked red meat then... meh. i didn't die, so hmm.