No, you should definitely hand that over to me for, um, inspection. Yeah, definitely inspection.
WideRisk7495
Definitely not
oxcypher12
Take a few more steps back and I’ll be able to tell 🙄
downshift_rocket
It’s a good start! Needs some more flips to get better surface coverage. Also helps to apply a weight.
I use my side burner to sear my steaks outside, too. It’s the best.
Timely_Novel_3868
For sure but don’t forget to sear the edges first!
Exotic_Increase5333
Did you dry brine it? Salt it and stick in the fridge overnight, you will thank me later.
mikehulse29
Did you enjoy the steak? If so, yes!
rewindwonderland
I would think so, im a big fan of it just browning and not charring. Id pull that if the internal temp is right and throw on a pad of butter and call it a successful cook. And seasoning of course if you hadn’t already.
11 Comments
No, you should definitely hand that over to me for, um, inspection. Yeah, definitely inspection.
Definitely not
Take a few more steps back and I’ll be able to tell 🙄
It’s a good start! Needs some more flips to get better surface coverage. Also helps to apply a weight.
I use my side burner to sear my steaks outside, too. It’s the best.
For sure but don’t forget to sear the edges first!
Did you dry brine it? Salt it and stick in the fridge overnight, you will thank me later.
Did you enjoy the steak? If so, yes!
I would think so, im a big fan of it just browning and not charring. Id pull that if the internal temp is right and throw on a pad of butter and call it a successful cook. And seasoning of course if you hadn’t already.
Looks good mate
Almost there
Close. How the interior come out?