Excuse my photography skills, or lack of, but this is maybe my best made steak yet.
Excuse my photography skills, or lack of, but this is maybe my best made steak yet.
by revolvingleek
21 Comments
randomname10131013
What cut is that? Sirloin?
Exact-Ad9633
Great job it looks very tender and flavorful.
chicken_nugget_champ
Is that a chuck steak?
Ship-Single
This looks great!
Esarus
Crust looks nice!
Ok-Yellow3568
Gonna be chewing for days. Needs low and slow
noguerra
🤤 🤤 🤤
somarilnos
This is a great multi-day sous vide cut (also makes a great braise but then you lose that beautiful color).
Looks like the execution was great though – crust looks good and inside looks proper and the practice there will translate nicely if you get a proper grilling cut like a ribeye (have one of those cooked like this and you’re in for a treat!).
AdoptionHelpASPCARal
So yes, this was well prepared, but as others alluded too slow cooking these tougher cuts, maybe even throwing in some marinades, can really go a long way for the output.
I absolutely love crockpot chuck over white rice, and some veg
Outrageous_Ad4252
How did you prep/cook?
CycloCyanide
Photos are pretty good. The cook was great, I want to eat that steak
Slh1973
For the type of cut, you did a great job. Yes, unrendered fat can sometimes be unpleasant. Those need a lower temp and more time to cook. Perhaps a sous vide to start and then reverse sear?
burnheartmusic
Looks nice, but that’s not really a steak that you cook fast and eat. This cut is called chuck and is usually used for beef stew or pot roast where you cook it for several hours.
splinteringheart
Wondering if faux “dry aging” it in the fridge for a couple days would help the chewyness? It’s how I do london broil, comes out tender just like steak. Not sure if a chuck would handle that differently as I know they are different cuts
SurfingSandwich
Looks awesome yo. How sharp is that knife though?
kalisto3010
This looks like a reverse sear?
mudbro76
Nice 😊 👏🏿🥳
SuperRodster
Looking gorgeous
ValhallaPDX
Nailed it
DonkeyGeneral4075
Looks good enough to eat!
TopPace2298
Oh yeah baby. Get some chimi churri on that steak stat. Its cooked beautifully. I don’t think you can ask for better than that.
21 Comments
What cut is that? Sirloin?
Great job it looks very tender and flavorful.
Is that a chuck steak?
This looks great!
Crust looks nice!
Gonna be chewing for days. Needs low and slow
🤤 🤤 🤤
This is a great multi-day sous vide cut (also makes a great braise but then you lose that beautiful color).
Looks like the execution was great though – crust looks good and inside looks proper and the practice there will translate nicely if you get a proper grilling cut like a ribeye (have one of those cooked like this and you’re in for a treat!).
So yes, this was well prepared, but as others alluded too slow cooking these tougher cuts, maybe even throwing in some marinades, can really go a long way for the output.
I absolutely love crockpot chuck over white rice, and some veg
How did you prep/cook?
Photos are pretty good. The cook was great, I want to eat that steak
For the type of cut, you did a great job. Yes, unrendered fat can sometimes be unpleasant. Those need a lower temp and more time to cook. Perhaps a sous vide to start and then reverse sear?
Looks nice, but that’s not really a steak that you cook fast and eat. This cut is called chuck and is usually used for beef stew or pot roast where you cook it for several hours.
Wondering if faux “dry aging” it in the fridge for a couple days would help the chewyness? It’s how I do london broil, comes out tender just like steak. Not sure if a chuck would handle that differently as I know they are different cuts
Looks awesome yo. How sharp is that knife though?
This looks like a reverse sear?
Nice 😊 👏🏿🥳
Looking gorgeous
Nailed it
Looks good enough to eat!
Oh yeah baby. Get some chimi churri on that steak stat. Its cooked beautifully. I don’t think you can ask for better than that.