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Forum » Not one of you twinks can cook a steak as good as i can. Ded fukkn srs (pic)
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Thread: Not one of you twinks can cook a steak as good as i can. Ded fukkn srs (pic)

post 1694412873 12-05-2023, 01:47 PM
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Not one of you twinks can cook a steak as good as i can. Ded fukkn srs (pic)



Get on my level twinks.
post 1694413023 12-05-2023, 01:50 PM
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You didnt cook it enough it doesnt look ready, it looks raw inside and thats blood on your plate. You need to be safe and continue cooking it.
post 1694413563 12-05-2023, 02:01 PM
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Also you need to cook your onions more.

What kinda sauce u gonna put on the steak?
post 1694413643 12-05-2023, 02:03 PM
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Can't agree with you on that, below is Some Carne Asada, Ribeyes, and Filet Mignon

[img]https://i.ibb.co/k3JHPdW/xYrFC6x.jpg[/img]
[img]https://i.ibb.co/b5NXh22/20191231-205943-01.jpg[/img]
[img]https://i.ibb.co/dmRz4zQ/20190127-183225-01.jpg[/img]
[img]https://i.ibb.co/gytJXfv/20200417-195626-01.jpg[/B][/img]
post 1694413673 12-05-2023, 02:03 PM
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Originally Posted By Getter_done⏩
You didnt cook it enough it doesnt look ready, it looks raw inside and thats blood on your plate. You need to be safe and continue cooking it.
It looks perfectly cooked and that isn't blood as the blood is gone before it hits the store.

OP, you'd lose less juice on the plate if you let it rest more. Perhaps while you cook the onions more.
post 1694413743 12-05-2023, 02:05 PM
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Now I want some steak. Do you guys not eat the fat?
post 1694413763 12-05-2023, 02:05 PM
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Deadly striker is steak king around here m8
post 1694413793 12-05-2023, 02:06 PM
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Originally Posted By jimbone21⏩
It looks perfectly cooked and that isn't blood as the blood is gone before it hits the store.

OP, you'd lose less juice on the plate if you let it rest more. Perhaps while you cook the onions more.
I like my onions very lightly fried in butter/salt/olive oil i prefer them over caramelized.

And yes i agree with letting the steak rest but i was hungry so i got into it and dipped each bite in the juices so no harm no foul.
post 1694413883 12-05-2023, 02:07 PM
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[QUOTE=dan06lcm post_id=1694413643]Can't agree with you on that, below is Some Carne Asada, Ribeyes, and Filet Mignon

[img]https://i.ibb.co/k3JHPdW/xYrFC6x.jpg[/]
[img]https://i.ibb.co/b5NXh22/20191231-205943-01.jpg[/ig]
[img]https://i.ibb.co/dmRz4zQ/20190127-183225-01.jpg[/mg]
[img]https://i.ibb.co/gytJXfv/20200417-195626-01.jpg[/B][img][/QUOTE]Fuark. Mirin.

A lot of this is presentation though. If i tried to gordon ramsay my presentation for a misc pic mine would have looked just as good. Srs.

Repped though because yours looks amazing.
post 1694414013 12-05-2023, 02:10 PM
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Originally Posted By CanuckGame⏩
Fuark. Mirin.

A lot of this is presentation though. If i tried to gordon ramsay my presentation for a misc pic mine would have looked just as good. Srs.

Repped though because yours looks amazing.
Haha thanks brah, Im sure too! Srs. Been grilling steaks since I was a teenager, I love cooking food in general but could eat steak everyday and never get tired of it!
post 1694414143 12-05-2023, 02:13 PM
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Sorry to mogg you bruh

Thanks for your input, you frauding fat slampig-Sirfapsalot '20

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post 1694414443 12-05-2023, 02:18 PM
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Post deleted by user
post 1694414733 12-05-2023, 02:25 PM
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does trudeau even allow you cucks to have meat in canada?
post 1694415153 12-05-2023, 02:36 PM
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Originally Posted By Getter_done⏩
You didnt cook it enough it doesnt look ready, it looks raw inside and thats blood on your plate. You need to be safe and continue cooking it.
Its not blood brah

Myth #2: Rare steaks are bloody.
This one’s busted, too. The red liquid on your plate when you cut into a rare or medium-rare steak is a combination of water and an animal protein called hemoglobin and it’s where “red meat” gets its name. This protein’s job is to deliver oxygen to muscle fibers, and like blood, which by the way it is not–hemoglobin contains iron, and what you see on your plate is the iron’s reaction to oxygen, as it turns red when exposed to air. In fact, nearly all the blood is removed during processing so you can cook with confidence.
post 1694415323 12-05-2023, 02:41 PM
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[QUOTE=dan06lcm post_id=1694413643]Can't agree with you on that, below is Some Carne Asada, Ribeyes, and Filet Mignon

[img]https://i.ibb.co/k3JHPdW/xYrFC6x.jpg[/img]
[img]https://i.ibb.co/b5NXh22/20191231-205943-01.jpg[/img]
[img]https://i.ibb.co/dmRz4zQ/20190127-183225-01.jpg[/img]
[img]https://i.ibb.co/gytJXfv/20200417-195626-01.jpg[/B][/img][/QUOTE]hnnnggg
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post 1694415503 12-05-2023, 02:45 PM
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[QUOTE=dan06lcm post_id=1694413643]Can't agree with you on that, below is Some Carne Asada, Ribeyes, and Filet Mignon

[img]https://i.ibb.co/k3JHPdW/xYrFC6x.jpg[/img]
[img]https://i.ibb.co/b5NXh22/20191231-205943-01.jpg[/img]
[img]https://i.ibb.co/dmRz4zQ/20190127-183225-01.jpg[/img]
[img]https://i.ibb.co/gytJXfv/20200417-195626-01.jpg[/B][/img][/QUOTE]

Hnngggggg. Aware me on how you cook your steaks brah
post 1694415703 12-05-2023, 02:51 PM
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Originally Posted By SazabiBrah⏩
Hnngggggg. Aware me on how you cook your steaks brah
Reverse sear, Smoke em on low temp til about 115 degrees take off, let rest for 5 or so minutes then sear the hell out of them a minute both sides. Let rest 5-8 minutes depending on thickness. Also only salt, pepper, and garlic powder, then pour some garlic butter on top while it rest.
post 1694415743 12-05-2023, 02:52 PM
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If you're not basting it with herb butter you're not saying anything.

Cast iron, butter, clove of garlic, and rosemary at bottom of pan, crust it with salt and pepper and roll the edges in seasoning too.
The billionaire and the beggar both have 24 hours in a day.

That's why grandma's apple pie rocks and yours sucks.
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At least it will thunderstorm tonight, and we know how they feel about water. :)
^^^Racist police officer who also cries about how racism doesn't exist, also cries reverse racism and typifies the stupidity of the racist right, referring to black people as "they" and regurgitating racist stereotypes.
post 1694415903 12-05-2023, 02:56 PM
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Originally Posted By MBisonSon⏩
If you're not basting it with herb butter you're not saying anything.

Cast iron, butter, clove of garlic, and rosemary at bottom of pan, crust it with salt and pepper and roll the edges in seasoning too.
I've tried that method, which is very good but still prefer the reverse sear flame grilled flavor.
post 1694416063 12-05-2023, 03:00 PM
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That thing is still mooing u mong

Also crust not even once
post 1694416143 12-05-2023, 03:02 PM
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What are you, French? Enjoy your bloody onions.

Cooking implies it is cooked and not raw.
post 1694416873 12-05-2023, 03:20 PM
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Originally Posted By HateLiberals⏩
Deadly striker is steak king around here m8
Yes his steaks and his choice of sides are always amazing!

The steaks in here look good too nice!
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post 1694417003 12-05-2023, 03:23 PM
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would eat any steak posted ITT. I'm not picky. Good protein is good protein.
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post 1694417023 12-05-2023, 03:23 PM
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Those onions look terrible

Like you dropped them in a pan accidentally and scrambled to quickly get them out
post 1694417253 12-05-2023, 03:28 PM
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Too raw
post 1694417813 12-05-2023, 03:40 PM
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Did you cook that on an electric grill too op
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post 1694417893 12-05-2023, 03:42 PM
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i'm not even gonna bother posting a picture
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post 1694417933 12-05-2023, 03:43 PM
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Cooking steak is easy since there's no danger of salmonella.

Chicken on the other hand, requires a lot of finesse to cook safely while still maintaining the tenderness and juicyness.

I can never cook a thick slice of chicken breast, I always have to slice it to thin slices and cook in order to make sure it's fully cooked while still tender.
Everything I post is satire.
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