This is a post your steaks thread

this is mine laddy

i know i shouldve had a hotter pan but ill try again some day

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I tenderize my steaks with a meat hammer.

that poor, soggy, limp asparagus. it's a metaphor for you, isn't it

I need to start taking more photos, I eat red at least oncea week after all.

Shitty lighting, great steak.

look gooooood

how'd u cook it?

made another tonight.

>Americans ITT thinking their steak is high quality

>non fast food thread

this triggers the shitposter

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>yuropoors ITT thinking they can even afford steak

canadians itt eating better steak than you every fucking day

OBSESSED
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Looks very delicious. I wanna eat that.

HAHAHAHAH like that High River Angus garbage you're probably packing down your neck.

>american detected

y u try so hard?

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Not from Europe. Try again though.

good job you arent even relevent then

>A person's nationality is an indication of personal relevance

Golly

Sous vide. Believe it was around 55c and 45minutes.

Searing done before and after in an iron skillet.

back to the containment board

Not a great pic and kinda old now but this 2 pound rib eye was fucking perfect.

>European is a nationality.
Retard.

Wagyu Ribeye at the Grove Park Inn in Asheville, NC

OP here

I'm not american

>overcooked grey outer band
>undercooked jellified middle
>shitty sear
That's a pretty shitty steak.

what immersion circulator do you use user?

made dis a while back.

Best cooked steak ITT. Notice how it's pink as hell throughout, no grey or purple, and you can actually see where the muscle fibers have begun cooking.

Really nice plating too. Very nice looking meal.

That looks good?

Well, the bar was set pretty low.

Iirc its called Sainsaire, very portable.

what's that mash? sweet potato mash?

for real question: how do you avoid this? my steaks always turn out like this.

what is the absolute best way to cook a good rare or medium rare steak

what else could it be?
sous vide, very quick sear on a very hot surface

perhaps rutabaga? some combination of different root vegetables?

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>for real question: how do you avoid this? my steaks always turn out like this.

Just be a little more careful with your technique. Start with the steak at room temperature. Make sure your pan or grill is really hot before you put the steak on it.

>>Absoute best way
That's a matter of personal preference.

could also be yams or carrots you bitch

I use more pepper than that

really depends how much heat you can tolerate

for me pepper barely tastes spicy so I only get that earthy pepper taste and the crunch from my coarse grind

fuck I love pepper