Honestly, screw people who think medium rare is too rare. This was a nice piece of meat if I say so myself. My second time preparing a steak with indirect heat. While I did like the côte de boeuf, it had too much fat on one side. It was pretty good, but it can’t compare to the picanha I made last week. What are y’all’s favorite cuts?
by Definetelythewiseone
33 Comments
You got rid of them all?
Hey, im a rare gal myself. I say screw them all! This looks delicious 😋
Need new family, I’m adoptable.
I understand that people who like overcooked steak are insane, but murdering them is going a little too far
You people and your rage bait suck.
When they used to ask my Dad how he wanted his cooked, he would say “when it walks by, just whack a chunk off the ass, and put it on the plate”!
Potentially a very dark post
Now you’re on r/steak so commenter’s tell you it’s not enough crust and the fat isnt rendered. Lol. Good job!
I keep frozen burger patties in the freezer. Just microwave one they won’t know the difference
Picanha is great OP, I agree. Especially if you can get the combo of juices to put on it just right, Brazilians have a knack for this… a proper churrasco is the type of stuff you can’t get enough of and are licking your fingers at the end
I like cooking in a way that makes people I care about happy. You should try it.
perfection
You got a new family??
I might have.
I’d eat it. Just needs a bit of seasoning.
That is PERFECT.
Perfection!!
I am a medium rare guy as well. I gotta say, that steak looks perfect to me.
Looks good to me… But I’m hungry right now
No way man…
I like medium-well. I’m not a medium rare person myself. People should be able to eat their steak however they like and let others do the same instead of preaching to grown adults about how they think other adults should eat their food. Medium-well with A1 for me please.
Did you beat ‘em into oblivion with that
tommyhawk before you grilled it?
Well done!!
Nononono. Not THAT “well done”!
Looks perfect!
Picanha
Meat is exspensive….so I baby that cut.
Sous Vide to 124, then finish on a cast iron pan at medium high heat.
Dust it, crust it, and call it a good night!
When I was a kid and we went to steakhouses as a family like once or twice a year, I always ordered what my dad got, and the same way he got it, rare. Everyone else thought it was gross because there was blood on the plate, so I followed his lead and sopped up the blood with a biscuit. I tried steak their way, well done, and I honestly didn’t like it. It was dry and tough.
I feel like I made a wise decision at a young age because I still love a good rare steak.
So uh, you looking for new family members?
Did he drop it in the dirt in the 2nd photo? /s
Just present them the first picture. You may also choose to say “Cook it yourself.”
Look, I’ve been handed rubber by family and friends before, and I did the time honored tradition of eating it and finding something to compliment that was not a lie. I’ve been handed tritip that was blue on the inside and chowed down, figuring death by brain worms is better than being a rotten guest. If someone tells you medium rare is too well done, ask them if they know how protein chains work under heat. Ask if they would like to debate the world’s best chefs that choose medium rare as a standard.
Medium perfection
so yummy
I saw the title and just assumed you cooked the family member
Looks delicious; as far as the fat goes I love to eat some of the crusty bits. Cut? Chuck eye, picanha, flap, hanger, Denver, rib and outside skirt – tastiest steak of all in my mind. More important to me is grass fed and, often, the breed. Most of the best steaks I’ve eaten were from farmers markets from farmers within a 50 miles radius.