Not bad for a strip steak, plenty of marble. How did you cook it? That thick,kinda a mini-roast.
large_crimson_canine
What on Earth is meh about that cook? Looks great
Altruistic-Wish7907
Looks good cooking is bang on is it the grey line your disappointed about, with something like that I would sear/ render the fat cap then reverse sear and I wouldn’t butter baste cause it gets a lot of heat on the outside, in the restaurant for the final sear we just use a bit of oil so the steak makes contact and flip a few times every 30 seconds at super high so it sears and it’s even without developing a big band
Financial-Basil-5698
Have you ever bought a tenderloin from a milking cow? Very lean, can’t be lazy with the butter. Very tender but most of the fat is what you pour on your cereal.
atalnutt
I thought you said meth cook and I was flabbergasted😂
Zealousideal_Bad5583
Was that a steak from a dinosaur?
Financial-Basil-5698
Maybe you get 6 steaks and the tail is amazing for fajitas
Mudcreek47
Looks great
Financial-Basil-5698
Cooking it the same way as your strip,you will love it!
BarberinFlorida
looks like a great cook on it to me man
Financial-Basil-5698
Buying it as a full loin you get “filet mignon” truthfully cleaning it isn’t easy, but worth it if you get it from a place that doesn’t do it.
FederalLobster5665
is this considered medium or med rare?
Financial-Basil-5698
Hey, they are available. Probably have to go to a small town butcher shop, but the difference in price is huge.
Financial-Basil-5698
I see that you can cook, you would love one.
Financial-Basil-5698
Your talking about the difference of 6 to 7 dollars a pound to 25 to 30
SaltCusp
That’s a thick boi, grey band is the cost of doing business through the whole steak. I’d rather have a little extra heat on the edges than a cold middle. 9.5/10. Never give a perfect score.
Financial-Basil-5698
Wagyu is really expensive, and you ask questions about meat you know is cooked perfectly. With your skills, help “us” that can’t afford Wagyu.
ckinz16
Dear lordy. Would consume
Too_Much_Myrcene
thick
riccardo421
Looks great. I like them well done, too.
thrillington89
Could you share the specifics about your reverse sear? It’s something I’m new to
Geotryx
It’s pink and juicy and there’s nothing bad about pink and juicy.
28 Comments
Looks good! How did you cook it?
Good sear, I’d hit that.
The sear on that boy … goodness gracious
Not bad for a strip steak, plenty of marble. How did you cook it? That thick,kinda a mini-roast.
What on Earth is meh about that cook? Looks great
Looks good cooking is bang on is it the grey line your disappointed about, with something like that I would sear/ render the fat cap then reverse sear and I wouldn’t butter baste cause it gets a lot of heat on the outside, in the restaurant for the final sear we just use a bit of oil so the steak makes contact and flip a few times every 30 seconds at super high so it sears and it’s even without developing a big band
Have you ever bought a tenderloin from a milking cow? Very lean, can’t be lazy with the butter. Very tender but most of the fat is what you pour on your cereal.
I thought you said meth cook and I was flabbergasted😂
Was that a steak from a dinosaur?
Maybe you get 6 steaks and the tail is amazing for fajitas
Looks great
Cooking it the same way as your strip,you will love it!
looks like a great cook on it to me man
Buying it as a full loin you get “filet mignon” truthfully cleaning it isn’t easy, but worth it if you get it from a place that doesn’t do it.
is this considered medium or med rare?
Hey, they are available. Probably have to go to a small town butcher shop, but the difference in price is huge.
I see that you can cook, you would love one.
Your talking about the difference of 6 to 7 dollars a pound to 25 to 30
That’s a thick boi, grey band is the cost of doing business through the whole steak. I’d rather have a little extra heat on the edges than a cold middle. 9.5/10. Never give a perfect score.
Wagyu is really expensive, and you ask questions about meat you know is cooked perfectly. With your skills, help “us” that can’t afford Wagyu.
Dear lordy. Would consume
thick
Looks great. I like them well done, too.
Could you share the specifics about your reverse sear? It’s something I’m new to
It’s pink and juicy and there’s nothing bad about pink and juicy.
Still looks yummy I would partake!
I’m eating it homie
Tf is “meh” about this?! Looks fantastic