Choice ribeye, cooked on ripping hot cast iron with olive oil in the pan just before the meat. RUb is Kinder's buttery steakhouse. I had a feeling it would blacken up before a nice crust could form. Was shooting for rare.
by MarioFromTheBarrio
37 Comments
The_Gray_Mouser
Not bad. Id eat it.
Future_Woodpecker_83
Looks decent. Use tallow and butter baste with salt and fresh cracked pepper next time and your mind will be blown.
AB_420_
Yeah not bad at all I like it
DirtyDunks
This looks great for not cooking a lot of steak. Try using avocado oil or beef tallow so you can sear at a higher temp without the butter rub and you’ll get a nice crust
GfunkWarrior28
Looks like the spices blackened. The steak not as much. Go with a higher heat next time.
Level-Requirement-15
Looks good to me. I don’t put much seasoning on. Carnivore.
Comfortable_Gate_532
Looks good to me
Castille_92
Other than a lackluster sear, it’s not bad. I’d eat it
fishbulb83
Pan needs to be hotter so the sear gets crispier. Tend to it to make sure that you don’t over cook. Enjoy with a glass of nice red wine like a Bordeaux or a Chianti.
jokester945
That seems the latest approach.
petewondrstone
Damn. This could be slightly better. Oooo burn
Tojo6619
Looks perfect honestly, is it me or has ribeye lately have almost no marble to it anywhere I go
Epsdel
Looks pretty good, I’d do a little more sear and for seasoning I usually stick with S&P with a little garlic. But I would eat it.
hughranass2
Absolutely horrid.
How could you?
Give it to me immediately for proper disposal.
Stacks-Edwards
Not gonna roast you. Sure it could use improvements but it’s not over cooked or raw and has some crust. I’m eating it no question.
Hangninthereguy
Nice job. Straight up medium rare!
sadiejones33
Nom
Lost-Work442
Higher temperatures
Afraid_Cut5254
I’ve seen worse on here lol
TaterNader89
That Kinders is so bomb
craigslammer
Loser. And you’re stupid
bagelbelly
You sear that thing with a flashlight?
You said to roast you. Nobody else was.
You’re welcome
CreepyBoat9504
That seasoning is better as a finish
12345-password
It’s not perfect but looks way better than many others that claim to be.
PeterFilmPhoto
No air-frier wedges? 7/10
GrfikDzn_IsMyPashun
Looks edible enough for me! If you want to venture out on seasoning, I’ve been obsessed with Penzey’s Mitchell steak seasoning and Target has an “umami” seasoning that has dried mushroom that was super bomb. I’ve been doing air fryer with a reverse sear in ghee!
drfordtms
That Kinders buttery steakhouse rocks!!! Montreal steak seasoning is solid as well.
No-Community8525
That seasoning blend burned up before the crust try putting it on after or during cooking
Hot-Slide9631
That steak is not rare. Looks more like a cross between medium rare to medium. That is just the way I like my steak.
robbiedobie
Honestly looks good but what do I know I’m just a dude on the internet
IanRT1
A rub is prolly not the most optimal thing to use when searing because we can visibly see it burns. If you really want use that rub you can use it right after searing so it preserves its flavor without burning and allows your meat to sear more evenly.
Also, as you can see, the center is a bit less seared than the exterior, which is caused by the meat shrinking and the edges contracting more freely due to less structural resistance, pulling the center upward and reducing its contact with the pan.
I recommend a weight that you can put on top so you ensure full contact with pan always while searing.
schmoowoo
Looks great
No-Post-7909
👍🏼
Chance_Ad4487
Always, always season LAST.
Salt only before and wipe off after the water comes to the surface. Higher temp and better oil.
John_FukcingZoidberg
Not too shabby. Looks decent. Could do a bit better on the crust but not bad at all. Everyone has their method and it all depends on your tastes. I don’t pre season my steak, unless I dry brine, but mostly I just make sure the meat is at room temp, score the outside fat so it doesn’t curl, and use avocado oil to sear it hard and fast. Once done I remove from the pan, salt both sides and drop a few pats of butter on it to dissolve. Then settle in for a mouthgasm… looking good though.
brainblown
Looks good! One thing I’ll add on top of the searing advice is to ditch the Kinders seasoning. It tastes really good but it’s chock full of maltodextrin which is nasty stuff and can even make you sick. Opt for A more natural seasoning and use real butter to get the butter flavor
37 Comments
Not bad. Id eat it.
Looks decent. Use tallow and butter baste with salt and fresh cracked pepper next time and your mind will be blown.
Yeah not bad at all I like it
This looks great for not cooking a lot of steak. Try using avocado oil or beef tallow so you can sear at a higher temp without the butter rub and you’ll get a nice crust
Looks like the spices blackened. The steak not as much. Go with a higher heat next time.
Looks good to me. I don’t put much seasoning on. Carnivore.
Looks good to me
Other than a lackluster sear, it’s not bad. I’d eat it
Pan needs to be hotter so the sear gets crispier. Tend to it to make sure that you don’t over cook. Enjoy with a glass of nice red wine like a Bordeaux or a Chianti.
That seems the latest approach.
Damn. This could be slightly better. Oooo burn
Looks perfect honestly, is it me or has ribeye lately have almost no marble to it anywhere I go
Looks pretty good, I’d do a little more sear and for seasoning I usually stick with S&P with a little garlic. But I would eat it.
Absolutely horrid.
How could you?
Give it to me immediately for proper disposal.
Not gonna roast you. Sure it could use improvements but it’s not over cooked or raw and has some crust. I’m eating it no question.
Nice job. Straight up medium rare!
Nom
Higher temperatures
I’ve seen worse on here lol
That Kinders is so bomb
Loser. And you’re stupid
You sear that thing with a flashlight?
You said to roast you. Nobody else was.
You’re welcome
That seasoning is better as a finish
It’s not perfect but looks way better than many others that claim to be.
No air-frier wedges? 7/10
Looks edible enough for me! If you want to venture out on seasoning, I’ve been obsessed with Penzey’s Mitchell steak seasoning and Target has an “umami” seasoning that has dried mushroom that was super bomb. I’ve been doing air fryer with a reverse sear in ghee!
That Kinders buttery steakhouse rocks!!! Montreal steak seasoning is solid as well.
That seasoning blend burned up before the crust try putting it on after or during cooking
That steak is not rare. Looks more like a cross between medium rare to medium. That is just the way I like my steak.
Honestly looks good but what do I know I’m just a dude on the internet
A rub is prolly not the most optimal thing to use when searing because we can visibly see it burns. If you really want use that rub you can use it right after searing so it preserves its flavor without burning and allows your meat to sear more evenly.
Also, as you can see, the center is a bit less seared than the exterior, which is caused by the meat shrinking and the edges contracting more freely due to less structural resistance, pulling the center upward and reducing its contact with the pan.
I recommend a weight that you can put on top so you ensure full contact with pan always while searing.
Looks great
👍🏼
Always, always season LAST.
Salt only before and wipe off after the water comes to the surface. Higher temp and better oil.
Not too shabby. Looks decent. Could do a bit better on the crust but not bad at all. Everyone has their method and it all depends on your tastes. I don’t pre season my steak, unless I dry brine, but mostly I just make sure the meat is at room temp, score the outside fat so it doesn’t curl, and use avocado oil to sear it hard and fast. Once done I remove from the pan, salt both sides and drop a few pats of butter on it to dissolve. Then settle in for a mouthgasm… looking good though.
Looks good! One thing I’ll add on top of the searing advice is to ditch the Kinders seasoning. It tastes really good but it’s chock full of maltodextrin which is nasty stuff and can even make you sick. Opt for A more natural seasoning and use real butter to get the butter flavor
It’s fine