Having a hard time getting a good crust when I cook on the grill. Any tips would be appreciated!
by OtherCaribou
31 Comments
Dr_Demented4U
Where’s the fat?🤔🤔
Rich_gro88
Salting prior to putting a steak on the grill will draw moisture out making it harder to get the good crust, ideally you would salt the night before and leave in the fridge uncovered on a cooling rack but even if you salt 4 hours ahead of time you’ll notice an improvement or you can pat dry and season after grilling
ArgumentPersonal4413
That may be the leanest ribeye ever. Fat makes a difference. Needs more marbling.
Danthelmi
Cow was fkin jackkkkked
OKwarden918
Has to be grass fed all the way up to butcher. A lot of people don’t understand that finishing at least 90 days on feed (corn based) adds a ton of marbling.
I raise beef and typically feed them out for 120 days.
JihadiLizard
r/shittyfoodporn
IDrinkWhiskE
I am genuinely so curious to try a ribeye this lean. Would I cook it rare like a filet?
Time_Hour1277
How was it? Looks like zero marbling.
Trueslyforaniceguy
Yo, even the butter was grass fed
IDrinkUrMilkshake35
Damn that is the leanest and saddest looking ribeye I’ve seen. You cooked it pretty well but I can’t imagine it was very flavorful
HoverCover
That cow definilty had 6 pack abs
Snackpack-SC
Finished product looks pretty good! This was one yolked cow though…
Dm-me-a-gyro
Looks like shit dog
Brees504
That might be the worst ribeye (not your cooking) I’ve ever seen lol
IDrinkWhiskE
It shouldn’t be, should have more to do with the type of muscle, how well exercised it is, level of connective tissue, size and uniformity of the grain. This is a super fat, tough grain below. It also depends on how it is sliced. Longer fibers result in a chewier experience which is why you always slice against rather than with the grain outside of a few notable exceptions
If I was at that farmer’s market, I’d be all like “*Looks good, man. I’m gonna look around for a while, but I’ll be back**”
*Then proceed not to come back
llmercll
Anyone know why it’s such a dark red? I’ve seen ribeyes that are pinkish when raw and wonder what the color implies
Sky-siren
🤮
14Gonzo80
Ribeye of WHAT? That looks really lean for beef. Pretty though!
MarsaliRose
This is the trouble I’ve been having with local beef farms as well. They say organic or grass fed but the meat is SO lean.
aliendude5300
That is one seriously lean piece of steak
ohheyhowsitgoin
Thats the worst beef I have ever seen. 0 intramuscular fat. Dry as hell.
Ill_Test822
Get a real ribeye, well marbled and aged (dry or wet) and forget about “local” or “organic”.
DIJames6
Wait, they were just giving them away? For free?
gypsybeer
Price seems right for the marbling
Winnie3197
That’s one of the leanest steaks I’ve ever seen!
Was it good?
Salty-Strawberry5605
Damn that looks like a venison rib eye. No marbling what so ever. Next time get some get in there
Ok_Rate5871
That’s one of the leanest ribeyes I’ve ever scene. It’s gonna be tender but lacking in flavor for sure.
pvith
Lots of people here talking about marbling (and lack thereof). I like good marbling as much as anyone else, but these fresh, lean cuts of grass fed meat hit a whole different level of fragrance and are still tender if you prepare it properly.
AlbertoB4rbosa
I once ate a freshly slaughtered cow that was 100% grass fed at some rural place. The meat was as lean as yours. Best steak I’ve ever grilled, very intense flavor.
Nala20151
What am I looking at besides a sirloin that’s cooked on a Luke warm grill?
31 Comments
Where’s the fat?🤔🤔
Salting prior to putting a steak on the grill will draw moisture out making it harder to get the good crust, ideally you would salt the night before and leave in the fridge uncovered on a cooling rack but even if you salt 4 hours ahead of time you’ll notice an improvement or you can pat dry and season after grilling
That may be the leanest ribeye ever. Fat makes a difference. Needs more marbling.
Cow was fkin jackkkkked
Has to be grass fed all the way up to butcher. A lot of people don’t understand that finishing at least 90 days on feed (corn based) adds a ton of marbling.
I raise beef and typically feed them out for 120 days.
r/shittyfoodporn
I am genuinely so curious to try a ribeye this lean. Would I cook it rare like a filet?
How was it? Looks like zero marbling.
Yo, even the butter was grass fed
Damn that is the leanest and saddest looking ribeye I’ve seen. You cooked it pretty well but I can’t imagine it was very flavorful
That cow definilty had 6 pack abs
Finished product looks pretty good! This was one yolked cow though…
Looks like shit dog
That might be the worst ribeye (not your cooking) I’ve ever seen lol
It shouldn’t be, should have more to do with the type of muscle, how well exercised it is, level of connective tissue, size and uniformity of the grain. This is a super fat, tough grain below. It also depends on how it is sliced. Longer fibers result in a chewier experience which is why you always slice against rather than with the grain outside of a few notable exceptions
https://preview.redd.it/oxs82yxpj2ef1.jpeg?width=3024&format=pjpg&auto=webp&s=5a865911cd107646a14e6b498e764b7fd2ec86dd
No joke, I’ve only seen buffalo steaks this lean.
If I was at that farmer’s market, I’d be all like “*Looks good, man. I’m gonna look around for a while, but I’ll be back**”
*Then proceed not to come back
Anyone know why it’s such a dark red? I’ve seen ribeyes that are pinkish when raw and wonder what the color implies
🤮
Ribeye of WHAT? That looks really lean for beef. Pretty though!
This is the trouble I’ve been having with local beef farms as well. They say organic or grass fed but the meat is SO lean.
That is one seriously lean piece of steak
Thats the worst beef I have ever seen. 0 intramuscular fat. Dry as hell.
Get a real ribeye, well marbled and aged (dry or wet) and forget about “local” or “organic”.
Wait, they were just giving them away? For free?
Price seems right for the marbling
That’s one of the leanest steaks I’ve ever seen!
Was it good?
Damn that looks like a venison rib eye. No marbling what so ever. Next time get some get in there
That’s one of the leanest ribeyes I’ve ever scene. It’s gonna be tender but lacking in flavor for sure.
Lots of people here talking about marbling (and lack thereof). I like good marbling as much as anyone else, but these fresh, lean cuts of grass fed meat hit a whole different level of fragrance and are still tender if you prepare it properly.
I once ate a freshly slaughtered cow that was 100% grass fed at some rural place. The meat was as lean as yours. Best steak I’ve ever grilled, very intense flavor.
What am I looking at besides a sirloin that’s cooked on a Luke warm grill?