Seasoned with salt, MSG, and black pepper. I let it sit for an hour before searing for 2 min per side and basted in butter with thyme, garlic, and rosemary until I read 135 Fahrenheit on the meat thermometer. I think it turned out pretty well, but what do you think?
by Feirym1sf1t
17 Comments
Forgot to mention this in post but its a sirloin.
That looks delicious.
You know how you did, my lord!
Honestly though… the interior looks amazing.
Could use a bit more sear.
But I wouldn’t take it back.
You dun gud!
Beginner’s luck… now you’ll spend the next 5 years trying to do it again. Great job.
But yes to be critical I personally prefer a more defined crust. You’ll get better flavor, hotter pan or more time on each side. As the inside is picture perfect. Keep the time the same, hotter pan (or something like a cast iron that retains the heat) will get you there.
Honestly, this is better than I can remember getting at any steak house in the last year.
Nice
That looks perfect 10/10
Looks great. Personally I go for a harder crusty sear but everyone is different. You crushed it
Terrible. Try again. I’m joking, I’d eat 5.
Looks great for a first time but there is a distinct grey band. Reverse sear, chill in fridge, pat dry, and high heat sear eliminates it for me
Very yummy! Love the color! Looks like great dinner tonight 😀😀😀😀😀😀
If you wanna take me out on a date and cook steak for me, then just say that
MSG? A cultured man with good taste.
Picture perfect. Only negative is that it is there and not here lol
Hired!👍🏾
Great job.for me it’s a perfect medium like I wish every time I am ordering.
You’re a champ!!!