Definitley one of the worst steaks i have seen, I have no clue what that seasoning is, the cut is very weird. Good example of a losing steak
LosGalacticosStars
I dont know how it tasted, but it didn’t look very apetizing.
ConstantineFavre
Why did he have to stop recording right before best part of looking at the inside?
dollhousehero
Every internet snob wants a hard sear on their steak. Your steak looked great. Fuck em
Titaninthewoods
I just want to be the judge at this contest. Mmm, steak.
meadsmeatmarket
As they says, grill marks on meat are covering up the ineptitude of cooking
RitoWalters
Nice looking steak!
GruntCandy86
Watching someone trim a steak with a paring knife is adorable. I swear competition BBQ is the worst.
Naftoor
Grill marks are just charred lines, better to have a solid crust instead. Also why did no steaks at a steak competition have any marbling
tg110e5
That’s a cartoon steak
DubsAnd49ers
I don’t mind the grill marks so much. I do mind the trimming of the little bit of fat that could have been rendered.
putnamto
no cross section/10
The_Iron_Joe
Take my downvote and give it to whoever recorded this. Thanks
danghetripping
I wonder if it was well (wrong) done and overcooked. I will never know.
czPsweIxbYk4U9N36TSE
Let me say, that the *aethetic* of the steak looks amazing. It looks like a steak out of a cartoon or something with those thick black grill lines in perfect diamond formation.
However… grill marks are not desireable! That black bit is burnt. And the parts that aren’t black have no sear at all, just the redness from the seasoning (Chili powder? Paprika?)
Guga uses a technique of getting the fire hot, and then spinning the grill immediately prior to putting the steak on, so that the fire sears the meat while the metal does not get so hot to burn grill marks into the meat.
There’s little point to using a meat weight with a non-flat grill, since the point of the weight is to maximize surface contact area with a flat grill. Maybe it does make the grill marks more… black, but I doubt it improve the flavor in any way.
bubbagump101
Idk man. I’d use hardwood lump charcoal and an egg over that shite grill and charcoal briquette action. Also, quite a bit of seasoning.
Riverchicken886
What’s the point of the string round the outside?
TheDanInTheBox
Grill marks have their place, but that place will never be at my dinner table. I want caramelization on as much meat as I can. Not a few burnt lines.
dewayneestes
I was really hoping he was going to do a chimney sear. By far those have been my favorite home steaks.
Poncho_libre
Shame on you if you trim the fat off of a ribeye. Shame on you.
20 Comments
Definitley one of the worst steaks i have seen, I have no clue what that seasoning is, the cut is very weird. Good example of a losing steak
I dont know how it tasted, but it didn’t look very apetizing.
Why did he have to stop recording right before best part of looking at the inside?
Every internet snob wants a hard sear on their steak. Your steak looked great. Fuck em
I just want to be the judge at this contest. Mmm, steak.
As they says, grill marks on meat are covering up the ineptitude of cooking
Nice looking steak!
Watching someone trim a steak with a paring knife is adorable. I swear competition BBQ is the worst.
Grill marks are just charred lines, better to have a solid crust instead. Also why did no steaks at a steak competition have any marbling
That’s a cartoon steak
I don’t mind the grill marks so much. I do mind the trimming of the little bit of fat that could have been rendered.
no cross section/10
Take my downvote and give it to whoever recorded this. Thanks
I wonder if it was well (wrong) done and overcooked. I will never know.
Let me say, that the *aethetic* of the steak looks amazing. It looks like a steak out of a cartoon or something with those thick black grill lines in perfect diamond formation.
However… grill marks are not desireable! That black bit is burnt. And the parts that aren’t black have no sear at all, just the redness from the seasoning (Chili powder? Paprika?)
Guga uses a technique of getting the fire hot, and then spinning the grill immediately prior to putting the steak on, so that the fire sears the meat while the metal does not get so hot to burn grill marks into the meat.
There’s little point to using a meat weight with a non-flat grill, since the point of the weight is to maximize surface contact area with a flat grill. Maybe it does make the grill marks more… black, but I doubt it improve the flavor in any way.
Idk man. I’d use hardwood lump charcoal and an egg over that shite grill and charcoal briquette action. Also, quite a bit of seasoning.
What’s the point of the string round the outside?
Grill marks have their place, but that place will never be at my dinner table. I want caramelization on as much meat as I can. Not a few burnt lines.
I was really hoping he was going to do a chimney sear. By far those have been my favorite home steaks.
Shame on you if you trim the fat off of a ribeye. Shame on you.