Wow just wow!

yeah, the difference is that i seared it first in oil on high heat to build a crust, and then did the butter baste at a higher temp for a shorter time than ducasse's method as it's been described here. i find it easier to control the internal temp by having a much quicker sear. if i need to, i finish the steak in a low oven (300) for a couple of minutes.

Who else made the Deandre Jordan face?

Even at my most ignorant, I've never cooked or had a steak close to that bad. Glad it's one of the last posts on that page so I can pretend I never saw it.

asd edit your post, no reason that image needs to be the first steak on a new page

ffs

Never!

That "steak"... well... I don't even...

Did a reverse image search on Google to see what would show up for that worse-than-a-DeanSteak thing — I don't want to repost the image again but I think you all know what I'm talking about.

Anyway, as you can probably imagine, the reverse search resulted in many, many images of undercooked steaks that... wait. Wat?

Oh yeah, I mean, absolutely zero images of steaks showed up cause, well cause that thing obviously isn't a steak. Glad that's been cleared up.:

So I signed up for Costco last night and got a 3 pack of rib eyes. I keep seeing this place mentioned ITT and I've been buying steak 3 times a week anyway (also thanks to this topic) so I figured it was worth it to sign up.

I ended up getting there a little late and they only had a couple packs left to chose from. The "sell by" date on all of them was today but when I opened up the pack I bought it had a werid smell. Also when I turned them over they had some random brown spots on them. Its not like any stake I've bought recently, and like I said I've been getting them quite frequently.

I think buying them in the first place was a wholesale noob mistake. I'm thinking I need to get their as early as possible next time. It still kind of disappoints me that it was my first and only thing bought there so far but I will be sure to talk to someone when I go back tomorrow. Hopefully this was just bad luck/timing.

Such an elite description

If you're going back tomorrow, just return them. Costco has the goat return policies.

^ this...more than likely they are fine but yeah if u have any question bring them back and they won't even ask u a question and return your money...I know it feels awkward but if u go up there and tell them what u just told us they won't blink an eye and give you your money back 100000% guaranteed

Went with the fillet first, inside colour was a bit whatever but I have this problem a lot and isn't usually reflected in the taste. It also may or may not have been fully defrosted when I cooked it :S







Looks very different depending on lighting.


Absolutely delicious though and super excited about trying the other steaks too.

fritzy looks like that's cooked perfectly. well done, nice crust, solid 9/10 imo

what's the lemon for?

Fritzy,

Not sure what you're talking about wrt the problem. What do you mean? To me that looks like a 9-10 level near perfect filet. Cooking technique?

I have steaks that have been in the freezer for over a year. They were vacuum sealed and look to still be air tight. What's the best way to go about getting them to where I could cook them up in a cast iron skillet? Should I move them from the freezer to the fridge and let them thaw out over a couple of days or have they been frozen too long to bother with at all?

All right, picked a much better quality piece and was really satisfied with the result. It's amazing how much quality changes. It was some kind of cote de boeuf - rib/eye. Here in Belgium it's called cote à los (dno about you folks)

Threw it in the pan on max heat, cooked it in olive oil btw.



Flipped it after 3 minutes, pretty satisfied with the crust I believe.



After letting it rest a couple of minutes in the oven.



Served it with some french fries, nothing special.



EMC



Much better result than the last time.

That looks really rare

At first, I thought the same but it turned out to be just enough. It was def closer to rare than medium though, maybe next time it might have a little longer. Was delicious though.

Edit: Although, I couldn't blame someone for throwing it back in the pan, while one can't argue about tastes obv.

Thanks guys the pics look fine I guess, it just wasn't a very vibrant red/pink in person. I have lemon with my steak, had it at a few steakhouses and I liked it so do it at home too now. I probably eat 1/3 of the steak plain, 1/3 with lemon and 1/3 with some garlic salt fwiw.

Cooking was just my standard pan only reverse sear, I doubt I'll be using anything else for a while. This was 9 min on low in beef fat (was also busy overcooking a ribeye for my gf) flipping every 30s, plus another ~1 min on the edges. 10 min rest then 1 min per side in clarified butter (and some of the beef fat) on high followed by a final 3 min rest.

fyp

Goliath, that steak appears to have been cut very strangely and you forgot to cook it.

So, my panini press has a "sear" function on it. I'm guessing that wouldn't work out too well with a steak, huh? I'm fine with my own method, but being able to press down evenly is interesting. But I'm not willing to jack up a steak to find out unless someone here thinks it might be okay to use it.

Goliath - sorry man that doesn't look good at all

Sorry guys, didn't know there was only one way to cut your steak..

Oh well w/e