Anyone else think he sucks at cooking steak?

Holy jesus El D that looks good.

The Yorkshires look a little soggy though?

As an aside:

I didn't take any pictures, so no extreme meat closeups or anything, but I cooked a 13 lb prime rib roast for my extended in-laws for Christmas using the reverse sear method outlined ITT (did it at about 4.5 hours at 225 + 10 minutes at 500). It came out perfectly medium rare (except the 1/3rd of it I had to cook medium well separately for my brother- and sister-in-law's family -- don't get me started) and everyone loved it! I guess I am cooking at Christmas for the foreseeable future though, lol.

Yup. Sometimes you'll get a real fibrous piece of connective tissue that isn't appropriate for chewing but the fat in a ribeye is delicious. The expert play is to cut strategically so that you get like 1/4-1/2 fat and 3/4-1/2 lean meat with each bite.

If you decide to try this, do it with a steak that is a little more well done than you're used to, like if you usually do MR do it MR/M. The fat will be a little more melted and there will be less of a chance of rawish bite, which can be unpleasant. This will sound like heresy but I honestly don't mind a ribeye that's cooked even MW, it's still pretty juicy because of all the fat. Whereas a filet or NY Strip would be unbearable MW. Of course I still prefer a perfect MR!

Thanks for the advice. I've already increased the amount of fat I eat; I used to not eat the thin piece of meat/sear/fat commonly found around a ribeye or prime rib, but I do eat that now. I usually discard the fat belly on the outside of a prime rib and any solid pieces on the inside. I'll try and increase my intake though and see how it goes.

You shouldn't overcook the steak IMO, just cook the fat.

Yeah I tried the fat a few times in various steak+fat proportions but I just don't have the taste for it.

I usually only eat ribeye's when I'm by myself since they're a mess to eat if I don't want to leave a lot on the plate.

Ribeye is my favourite cut and I eat everything UNLESS there is a big chunk of fat that didn't render out enough I will cut around that.

I also don't eat the fat on a NY strip the fat cap on a strip tastes terrible to me and unlike any other fat on a steak I've ever had.

Yes I've eaten a NY strip that wasn't trimmed before, I wanted to see if the fat cap added anything to the steak while cooking.

Random lunch steak in the last couple of weeks:

entertainme,

that might be the juiciest looking well done steak i've ever seen! props!

Eh, a little over on the outer edges, but far from well done. Removed from oven at 125? It's just a couple inches thick.

that's a solid medium, though most steakhouses I've been too would call that medium rare. bastards.

i mean i was trollin a little bit, but that steak is definitely medium-well. it's like halfway between pink and grey/brown.

what steakhouses are you eating in? even outback doesn't call that medium-rare.

Thought I'd try experiment with something different...






EMC:

its the lighting, entertainme's steak is a medium and is about the same doneness as say fredd-bird's but looks a lot more done.

no... theres no way these two are cooked about the same

nice one fredd

lol. fredd-bird's is rare.

its a result of the lighting and perhaps a lack of resting on entertainme's part but in terms of doneness the 2 steaks are very similar.

Just look at the EMC, which is shot in different lighting.

Just realized I had a couple more pics and thought I should contribute them given discussion. There were parts that were rare, but I'm perfectly fine with that.

we should have a steak doneness quiz

Just don't put Roblin in charge.

FYP

Most steakhouses go by this

rare: red cool center
Medium-rare: reddish pink center
Medium: pink & hot throughout
Medium-well: pink center

This has been my experience at the "nice" steakhouses in Seattle
-Met (usually does medium rare properly)
-Daniels
-Mortons
-Brooklyn

The only place that consistently does a medium rare to my liking is John Howie

Fredd-birds is rare, EMs is just barely medium.

Reverse sear makes the discussion a lot more interesting, since there isn't such a big temp difference throughout the steak (don't see the gray overcooked meat edge like in both these steaks)

thinking about starting a separte thread in regards to smoking foods as I just got myself a new smoker for christmas.

do you guys think there's enough interest or just post in here.

THinking about a brisket as my first meat to go in the smoker and slow roll it for 10-12 hours.

There is a BBQ thread though its a mix between bought bbq and made bbq, the last few posts in that thread have been homemade BBQ.

entertainme's steak looks like a solid medium to me. there's no way that is well done or even medium-well with that amount of pink.

fredd's looks like something between rare and medium rare in the 2nd photo he posted, and then medium in the EMC and the last photo posted.