137 was on point for this size steak.

15 Comments

1. 

   atvlouis 10 months ago

   incoming garlic comments

2. 

   No_Safe6200 10 months ago

   Needs garlic

3. 

   mb194dc 10 months ago

   Nice work

4. 

   AaronRodgersMustache 10 months ago

   Damn some looks perfect. Marbling muy bueno

5. 

   Homgry_Deer 10 months ago

   It looks good, but wouldn’t the crust be considered burnt?

6. 

   Uknowwhatyoudid 10 months ago

   And paired with a great Pinot. Man, I’m hungry.

7. 

   infamoussanchez 10 months ago

   what a beauty. hey, $20 dollars is $20 dollars.

8. 

   jus-another-juan 10 months ago

   Let’s use an old shoe for scale next time.

9. 

   whovian5690 10 months ago

   I’m not familiar with brands, but that knife is very aesthetically pleasing

10. 

    SippingSancerre 10 months ago

    I agree. I made this ribeye last night and while I generally prefer rare steaks, I like ribeyes topping out at 135 for the fuller fat rendering.

    https://preview.redd.it/omh81yfnebzd1.jpeg?width=3024&format=pjpg&auto=webp&s=563906af111db4aac855c67c9f6c0b445ca79fad

11. 

    FocusIsFragile 10 months ago

    Nice steak! Now drink better wine 😉

12. 

    Reinstateswordduels 10 months ago

    Last time I had a steak that looked like that it tasted bitter and burnt

13. 

    Royal_Slide_3168 10 months ago

    Love the steak and Bella Glos is awesome wine

14. 

    goml23 10 months ago

    Hey man, that’s a pretty good Pinot you picked there assuming you hate the fuck out of Pinot Noir.

15. 

    gritty600 10 months ago

    Looks amazing