How did I do? 2 1/2 inch thick porterhouse. The wife likes her filets, I enjoy a med rare sirloin.
How did I do? 2 1/2 inch thick porterhouse. The wife likes her filets, I enjoy a med rare sirloin.
by dadaisbad
28 Comments
Sir_Spudsingt0n
*Pulls out Bugle*
*cough*
*begins to play TAPS*
Rivster79
Look how they massacred my boy
Referencing how the steak was cut.
Cook looks fine but get yourself a proper chefs knife…and please don’t ever use a serrated bread knife to cut a steak.
eatfoodoften
well i hope you like strip too
Icy_Analysis_723
*top loin aka strip
Steven1789
In French, the still life art genre is *nature morte*—dead nature. And that’s what that kitchen scene resembles. That hodgepodge has me questioning so many things, including the use of a too-small cutting board. The desiccating lemons. The butter bell. A random container of mayo. Sugar, I think, sitting next to a cooking appliance.
Above all, it’s sad to say, that poor steak was butchered twice.
Underwater_Karma
Steak charred black, cut with a bread knife, OP thinking he ate a sirloin…
You did bad.
hourGUESS
Sirloin? I’m sure you meant strip. Because that’s what a porterhouse is. A strip and a filet. Almost as good as a picanha or ribeye.
Lepke2011
A tad overdone, but if you like a nice burnt flavor, you’re in the right neighborhood.
Also, what’s that dish next to it with the knife balanced on top?
looples
She looks thick bit that ain’t 2 1/2 inch. 2 inch is overkill most of the time anyways.
Lvl3AirStrike
Welp, username checks out.
murdochthesungod
Burned the fuck out of it while making sure it was still raw on the inside and cut it with a butter knife
10/10
OldDude1960
I can be right over, if you need help eating that! 🤤
ImdustriousAlpaca
Burned it and forgot to cook it
Prickly_ninja
With thick cuts, I use a cast iron pan. Sear for 3 minutes on side and about 1.5 minutes on the other (still searing when off heat). Whole pan, straight into an oven preheated to 350. Using the ovens temp probe takes the guess work out.
SmokedBrisketBlues
Your chainsaw needs some sharpening.
Robbed_Bert
Looks burnt with a huge greyband. Not great my Friend
SavijFox
You should’ve turned the temperature down more at the start. Cook it a little more slowly. When it’s almost done, that’s when you turn the heat up for a nice sear.
Gulf_Coast_21
Enjoy and sirloin should not be used in the same sentence, imo.
ReasonOriginal6489
First off: a porterhouse doesn’t have a “sirloin” it is a tenderloin and top loin (ny strip steak) Second, ouch. Think you wasted money just to have jerky.
Chemical-Power8042
That is the most overcooked medium rare steak I’ve ever seen
IndependenceDizzy891
Looks good…when are we replacing that crusty lemon what is it about two yrs old .
Im_a_Tenn
Looks medium enough, but get a sharper knife! (Non-serrated blade)
wyattn97
My jaw hurts just looking at it.
CharacterKoala6214
If you can afford that steak, you can afford to pay someone to teach you how to cook it.
voonoo
Does your wife’s BF love NY strips?
EnvironmentalMix421
Damn that looks nicd
ReconeHelmut
2.5”?
Consistent-Essay-165
Over cooked prob as stated and or not and or rested correctly
28 Comments
*Pulls out Bugle*
*cough*
*begins to play TAPS*
Look how they massacred my boy
Referencing how the steak was cut.
Cook looks fine but get yourself a proper chefs knife…and please don’t ever use a serrated bread knife to cut a steak.
well i hope you like strip too
*top loin aka strip
In French, the still life art genre is *nature morte*—dead nature. And that’s what that kitchen scene resembles. That hodgepodge has me questioning so many things, including the use of a too-small cutting board. The desiccating lemons. The butter bell. A random container of mayo. Sugar, I think, sitting next to a cooking appliance.
Above all, it’s sad to say, that poor steak was butchered twice.
Steak charred black, cut with a bread knife, OP thinking he ate a sirloin…
You did bad.
Sirloin? I’m sure you meant strip. Because that’s what a porterhouse is. A strip and a filet. Almost as good as a picanha or ribeye.
A tad overdone, but if you like a nice burnt flavor, you’re in the right neighborhood.
Also, what’s that dish next to it with the knife balanced on top?
She looks thick bit that ain’t 2 1/2 inch. 2 inch is overkill most of the time anyways.
Welp, username checks out.
Burned the fuck out of it while making sure it was still raw on the inside and cut it with a butter knife
10/10
I can be right over, if you need help eating that! 🤤
Burned it and forgot to cook it
With thick cuts, I use a cast iron pan. Sear for 3 minutes on side and about 1.5 minutes on the other (still searing when off heat). Whole pan, straight into an oven preheated to 350. Using the ovens temp probe takes the guess work out.
Your chainsaw needs some sharpening.
Looks burnt with a huge greyband. Not great my Friend
You should’ve turned the temperature down more at the start. Cook it a little more slowly. When it’s almost done, that’s when you turn the heat up for a nice sear.
Enjoy and sirloin should not be used in the same sentence, imo.
First off: a porterhouse doesn’t have a “sirloin” it is a tenderloin and top loin (ny strip steak)
Second, ouch. Think you wasted money just to have jerky.
That is the most overcooked medium rare steak I’ve ever seen
Looks good…when are we replacing that crusty lemon what is it about two yrs old .
Looks medium enough, but get a sharper knife! (Non-serrated blade)
My jaw hurts just looking at it.
If you can afford that steak, you can afford to pay someone to teach you how to cook it.
Does your wife’s BF love NY strips?
Damn that looks nicd
2.5”?
Over cooked prob as stated and or not and or rested correctly