I think it came out perfect, what say you?

by dad_bod2025

31 Comments

  1. Empty_Application926

    The only thing I can find wrong with that is that you didn’t share it with me. 😁

  2. noble_plantman

    This is exactly the doneness I personally find perfect. Did you rest this steak?

  3. Charlie-boy1

    Look awesome! This is making me want steak for breakfast

  4. AckAddict

    I’d eat that. I always feel like Strips are the easiest to get right. Seem to always turn out great. Enjoy!

  5. kkillingtimme

    looks amazing… maybe 20s less cook for me but I wouldn’t complain about it 🙂

  6. safeteeguru

    The color looks perfect on the inside for my liking, nice quick sear, good amount of juices after a nice rest… great job

  7. Artistic-Plenty8108

    Well, if it isn’t perfect, you can certainly see perfect from where it sits ….

  8. Supernova805

    Who cares what others think if you think it’s perfect, it’s perfect

  9. Due to the juices on the plate I would only suggest letting rest for a little longer, maybe five minutes. Otherwise it looks fantastic!

  10. OGSkywalker97

    I like it cooked a little less but it looks great nonetheless. If it’s a rib eye then the fat would be nice and caramelised

  11. BartholinWaterBender

    Perfection is in the eyes of the beholder. If your perfect is medium, then yes sir it is.

    For me, I need a lot more red for perfect.

  12. DoyleMcpoyle11

    Overcooked, but looks like you kept it from getting dry

  13. PreferenceContent987

    Massacred it unless that’s for fajitas

  14. I’m too poor to be hanging out in this sub- but it’s the only place I get steak. 😭

  15. BougieHole

    If you think it turned out perfect, then it did. Looks nice and juicy to me.

  16. Ornery-Training2008

    I say no. You also somehow overcooked the steak while failing to render the fat, that’s a new one. Try less time, a hotter medium (pan/grill/skillet/etc), and sear or trim the excess fat on the edges (if you’re not going to sear them and help render the fat).

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