I’ve had lots of fancy steaks but the $10 THIN ribeyes from Walmart are lowkey my favorite (to make at home)
Thin ribeye with garlic parm hasselback potatoes, balsamic baby carrots, and roasted asparagus w/ scallion.
by ababymonkey
15 Comments
PrinceHumpertwink
No sear?
ArmConnect9353
That’s a lot of vegetables for one person.
killingiabadong
Didn’t show us the inside. Automatic fail for that.
Existential_Crisis24
Very little sear plus no money-shot of the inside. Horrible steak 0/10. Those veggies look good though
CharGamer12
If you enjoyed the steak, that’s all that matters. These steak zealots need to calm down.
_Infinite_Love
Eyes on those hasselback potatoes though…
Open_Mind12
Why do so many feel compelled to compare their “at home” steaks to restaurants. I won’t mention that all the cost comparison are exaggerated as “at home” leaves out cost of utilities (energy, gas, water, etc), equipment (pans, racks, utensils, seasoning, tongs, etc) clean-up (detergent, cloths, dishwasher, etc) and yes, “time” is money also. Just make your steak, be proud. You don’t have to make it seem like you saved some inordinate amount of money.
Enough_Ad_9338
I’ve only ever made Hasselbeck with russet potatoes. I kind of like the smaller gold and red ones. I may have to try that.
helladap
The veg done in a pan or the oven?
toyeetornotoyeet69
Looks really good
NecronomiCats
Do you prefer less sear
pyroracing85
Why the thin over the thick? I was buying decent 3/4” ribeyes for $12-13”
The thins from what I remember are like 3/8”
continuousmulligan
You need a husband?
Otherwise_Mud_4594
Good thing about thin steaks is more crust to inner meat ratio. Every bite is significantly more flavourful because of it.
They’re underrated; just need a really hot sear to keep them pink while getting a great crust.
I honestly prefer them.
Thin ribeyes are so good when cooked right.
HalfJunior4068
Most coarse burnt pepper masquerading as sear. There is some sear. Hasselbacks look good. I would still crush that steak.
15 Comments
No sear?
That’s a lot of vegetables for one person.
Didn’t show us the inside. Automatic fail for that.
Very little sear plus no money-shot of the inside. Horrible steak 0/10. Those veggies look good though
If you enjoyed the steak, that’s all that matters. These steak zealots need to calm down.
Eyes on those hasselback potatoes though…
Why do so many feel compelled to compare their “at home” steaks to restaurants. I won’t mention that all the cost comparison are exaggerated as “at home” leaves out cost of utilities (energy, gas, water, etc), equipment (pans, racks, utensils, seasoning, tongs, etc) clean-up (detergent, cloths, dishwasher, etc) and yes, “time” is money also. Just make your steak, be proud. You don’t have to make it seem like you saved some inordinate amount of money.
I’ve only ever made Hasselbeck with russet potatoes. I kind of like the smaller gold and red ones. I may have to try that.
The veg done in a pan or the oven?
Looks really good
Do you prefer less sear
Why the thin over the thick? I was buying decent 3/4” ribeyes for $12-13”
The thins from what I remember are like 3/8”
You need a husband?
Good thing about thin steaks is more crust to inner meat ratio. Every bite is significantly more flavourful because of it.
They’re underrated; just need a really hot sear to keep them pink while getting a great crust.
I honestly prefer them.
Thin ribeyes are so good when cooked right.
Most coarse burnt pepper masquerading as sear. There is some sear. Hasselbacks look good. I would still crush that steak.