Nicely marbled choice grade NY Strip cooked with ghee in cast iron skillet, pasta tossed with butter, lemon juice, olive oil, coarse kosher salt, garlic powder, basil and oregano.

steak looks close to 10. meh at noodles

10/10 gjdm

Looks proper done. Lil too cooked for me but at least you aren't one of these retards that always tries out random chit like reverse sear or Sous Vid and all that.

Cast iron, butter, whatever high heat and keep it simple.

Step it up to prime you can get it easy at Costco or a local butcher. Choice grade is meh grocery store level. You'd be surprised at the difference.

8.5/10

If you ever wanna be baller spend big bucks on dry aged

steak looks perfectly cooked

are you cutting

that's a god damn 9.5/10

steak and some farfalle hnnngg

While most people never had a really good steak that‘s a good looking one.

steak looks good, wheres the basil in the noodles tho brah? 7.5/10

I have used a sous vide and reverse seared steaks before, they have their place for other cuts/animals, but I always come back to the tried and true cast iron or ripping hot charcoal grill for quality beef steaks.

I've cooked prime and wagyu steaks, actually had a pair of ridiculously marbled 10 ounce wagyu strip steaks in my hand at the store earlier, but didn't feel like spending $50 on a regular Saturday dinner at home. I prefer to keep stuff like that for special occasions.Lol, dats a 13-14 ounce steak brah, the plate is just rather large. Maintaining on ~3,500 kcal/day at the moment.

Where's the ketchup?

Up your ass. Fist yourself and you'll find it m8.

Yeah I would eat that. Solid/10

Hnnng. Food > sex

steak looks excellent. this tradie knows his meats and how to cook them. but bow tie pasta WTF? needs some broccoli or asparagus and a baked sweet potato instead. you always want to have 3 elements to every dinner - a protein, a cruciferous vegetable, and a starchy vegetable. remember this.

That is a very nicely cooked steak. And a good cut to begin with.

Hnnnnnnnnng/10

Wood eat/10 opie

You have no idea what you’re talking about. Good luck wsearing a 2 inch thick tomahawk ribeye with your KISS method to the proper doneness. Sous vide is the superior method of cooking. Also, why spend the money on dry aged when you could do it yourself?

I was a little worried about how small that steak looked until I read this. Looks amazing/10!

You have no idea what YOU are talking about.

I’ve cooked houndreds of 2-3 inch thick steaks over a ripping hot wood fire grill, finished in a cast iron in an oven with brown butter swimming with garlic and thyme being basted over and enhancing the crust while infusing garlicky thyme and butter goodness throughout the steak.

Sous vide steak is for mediocre or incompetent cooks can’t reach proper doneness while creating optimal flavor. The entire time a steak is cooking is time that flavor can be imparted, and slow cooking it in a bag does absolutely 0 for crust development.


Also a fukking tomahawk in a sous vide bag ???? What the fuk kind of crack are you smoking ????

I’ve worked in restaurants that do majority of cooking sous vide and the grill was still polished chrome like brand new after 5 years due to lack of use... (Castagna pdx). Every other cook had 3 Michelin star experience, multiple people had spent time at noma... and I guarantee we would never have done anything as stupid as try to setup a sous vide large enough to fit a fukking tomahawk (12+ inches of bone)... absolute pure stupidity.

in on duckliver gloating thread

call me an incompetent cook, i'd just rather not spend an hour spooning butter on my steak because muh french tradition

you cannot get the same temperature gradient from basting that you can from sous vide, that is a simple scientific fact

that doesn't mean it's better, that means it's a different tool in the toolbox

That looks good but where's the vegetables?

Steak itself looks awesome.

Cooked just like I like it OP.

Steak looks delicious.

I would prefer some asparagus on the side.

Who in their right minds wouldn’t sear a sous vide steak after it comes out of the water bath? If you put some thyme and rosemary in the bag with the steak, it comes out smelling wonderful and the steak is infused with flavor. I never suggested to sous vide a tomahawk. I said sous vide was the optimal cooking method to getting an optimally cooked steak.

Guise, guise, guise, I eat a lot of fruits and veggies (3+ servings of each/day, minimum), I will survive one meal without them, lol. Plus we had been out at the pier fishing for 3-4 hours prior to this so I wasn't trying to spend all night in the kitchen. This was a stupid easy meal to prepare fellas. <15 minutes total cook time.

I've got two more identical steaks in the fridge and I'll be baking some handcut tater wedges to go with them tonight.

1) I didn’t try to make this thread about me. I posted 10/10 gjdm, and that was it. I was responding to critics advocating for the worst way to cook a steak. It’s a culinary trend that was created as a crutch and needs to die. I provided references as to how I formed this opinion.

It doesn’t take an hour, that’s sous vide cook times, basting actually decreases your cook time and I use it to get stuff cooked faster. I also don’t do anything because “much tradition” I do it based off 15+ years spent in a kitchen trying different methods and formulating an opinion of what tastes best based off results and methods used. I’m very open to different techniques and shortcuts or crutches that work. The end product is all that matters, if it’s delicious is all that matters.

But I’m also very opinionated and believe strongly in my tested, tried and true results.I understand the concept. I disagree you can get anywhere close to the same sear without overcooking the meat since it’s already at proper temp, as soon as the heat starts penetrating pst the crust it will overcook and your sear will not be able to progress past that first stage, a proper crust should be thicker than that. I also understand you can have flavored butters etc in with the meat, It should be a finisher to retain its flavor and not get drowned out by the high temp sear if done properly At the end of a sear to reinforce the infusing from the bag it also creates a lot of cooking which again would overcook the steak, doing somthing like pouring a brown butter over the finished product helps correct what the sear will do to the flavor you have been developing but it’s completely backwards.

Also I was made to understand you were advocating sous vide with a tomahawk because of the way you worded this.Just to be clear I didn’t come into this thread to start this up again. I came into this thread to simply say beautiful steak 10/10.

I’m just not putting up with the sous vide crowd trying to put this man and his beautiful meat down.

Man I wasn’t even talking to Op when I made that statement lol. I was responding to someone else who decided to judge harshly. OP’s steak looks amazing. And I’m not the high horse guy. I think all cooking methods have their place. I’m grilling some 2 inch thick ribeyes today as a matter of fact.been dry brining for 24 hours so they should be amazing. Will baste with some garlic, thyme, and rosemary for some serious flavor infusion. Grilled asparagus to finish. Cheers

N-n-n-no homo... Right?

But to be fair he wasn't addressing my beautiful meat with the sous vide comment, that was in response to a different poster.

Yeah my bad, I do get a bit fanatical. Sounds good man

Looks good to me/10. Would be nice to have a green veg, but I get it. We BBQ'd chicken over charcoal last night and I made rice & sauteed Brussels sprouts with it because that's what I had on hand.In for steak.

Or new misc annual steak cook-off.