Chuletón 1KG at Restaurant Pelotari, Madrid. Dry aged 30 days.
Chuletón 1KG at Restaurant Pelotari, Madrid. Dry aged 30 days.
by RiddleViernes
27 Comments
Starfire612
Needs another 3 min
iothomas
They already waited for 30 days, thay could have waited a few more minutes to cook this inside as well
mutanthands
Madrid knows what’s up 👌🏻
Retrograde_Bolide
I hope thats how you like it.
caveydavey
Each to their own as always, but when it still has that gelatinous look, it’s too raw for me.
escobartholomew
So many of these euro steak posts look like this. Is this just how they typically prefer their steak over there? If so, I’m down to try it. Otherwise I’m just gonna have to break out a doneness chart and point.
NarwhalN00dleSquash
Id take this over an over cooked steak any day
potatoears
beautiful
worm30478
When you order that is it just how it comes and you have no choice on temp?
superfresh89
Nice looking crust and no grey banding indicates to me that whoever cooked this knows exactly what’s up. This is what many Europeans consider “rare”. In NA this would be Blue or maybe even Black and Blue
GreasyRim
Thats beautiful. Nice sear. This chef knows his shit.
Brilliant-Pay-5968
Nice
Nooblakahn
That looks raw AF. I’ve never had dry age though, so maybe that’s why?
jaykay353
Waaaaaaayyyy to rare for me
insuranceguynyc
Looks lovely. Too rare for my taste, however.
Oz_Von_Toco
Honestly I’d devour this but I like things on the rare/blue side
bing_fknbong
Aged 30 days , cooked 30 seconds
pyruvateplayer
For those saying it’s too rare in my experiences in Spain they also bring you a small grill to finish the steak how you want it.
That shits just straight up raw. Being a bacterial freak, I would try a slice of this, but dry aged? Hell no. The shit basically rots then you cut off the mouldy shell to make it edible. I wouldn’t risk eating a basically raw steak that’s dry aged.
caliborntexan
Why does this look like it’s been allowed to cool for a little too long before taking the picture?
Tyrone-Fitzgerald
I love when even the redditors on this sub thinks its not cooked enough. Usually its the other way around. (I also think it could use a few more minutes)
Standard-Nebula1204
This looks excellent. Gotta cut it yourself so you can gnaw the raw meat from the bone like they do in Tuscany
Personal_Actuary_365
Somebody call Steve Austin
TheTech-1
Ehhh no thanks!
KAM_520
Normally I would say that’s much too rare, but this is how the white tablecloth steakhouses in Spain do it. So I’d try it.
Even_Win1100
Why did you post this without saying how you got it ordered? We don’t know if this is cooked to perfection or shit
27 Comments
Needs another 3 min
They already waited for 30 days, thay could have waited a few more minutes to cook this inside as well
Madrid knows what’s up 👌🏻
I hope thats how you like it.
Each to their own as always, but when it still has that gelatinous look, it’s too raw for me.
So many of these euro steak posts look like this. Is this just how they typically prefer their steak over there? If so, I’m down to try it. Otherwise I’m just gonna have to break out a doneness chart and point.
Id take this over an over cooked steak any day
beautiful
When you order that is it just how it comes and you have no choice on temp?
Nice looking crust and no grey banding indicates to me that whoever cooked this knows exactly what’s up. This is what many Europeans consider “rare”. In NA this would be Blue or maybe even Black and Blue
Thats beautiful. Nice sear. This chef knows his shit.
Nice
That looks raw AF. I’ve never had dry age though, so maybe that’s why?
Waaaaaaayyyy to rare for me
Looks lovely. Too rare for my taste, however.
Honestly I’d devour this but I like things on the rare/blue side
Aged 30 days , cooked 30 seconds
For those saying it’s too rare in my experiences in Spain they also bring you a small grill to finish the steak how you want it.
https://preview.redd.it/twwn4rb9fv9f1.jpeg?width=3024&format=pjpg&auto=webp&s=588c0e5acb3d116320de330a41773fdab597aacd
those fat caps lol
That shits just straight up raw. Being a bacterial freak, I would try a slice of this, but dry aged? Hell no. The shit basically rots then you cut off the mouldy shell to make it edible. I wouldn’t risk eating a basically raw steak that’s dry aged.
Why does this look like it’s been allowed to cool for a little too long before taking the picture?
I love when even the redditors on this sub thinks its not cooked enough. Usually its the other way around. (I also think it could use a few more minutes)
This looks excellent. Gotta cut it yourself so you can gnaw the raw meat from the bone like they do in Tuscany
Somebody call Steve Austin
Ehhh no thanks!
Normally I would say that’s much too rare, but this is how the white tablecloth steakhouses in Spain do it. So I’d try it.
Why did you post this without saying how you got it ordered? We don’t know if this is cooked to perfection or shit