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Did I do this ribeye justice (pic)
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01-01-2024, 09:01 PM
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#1
01-01-2024, 09:03 PM
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#2
- explosiveMidget
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- explosiveMidget
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Post deleted by user
01-01-2024, 09:04 PM
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#3
01-01-2024, 09:07 PM
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#4
01-01-2024, 09:08 PM
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#5
01-01-2024, 09:08 PM
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#6
- OliverHeldens
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Yeah that looks pretty fuking tasty. I'd maybe keep it on the pan 30 seconds longer each side to firm up the orutside and give more crust but it's great how it is.
01-01-2024, 09:10 PM
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#7
- AnaboLecter
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- AnaboLecter
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Needs more pink, but would still eat it
01-01-2024, 09:28 PM
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#8
- Adam16121
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- Adam16121
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Crust is on point, looks like a solid medium rare. You did it justice.
Spoiler!
Rewatched tonight and couldn’t help myself.
Anyway, one thing I do with a lot of ribeye steaks lately is herbes de province seasoning. I start with searing on oil with a high smoke point, then add a mix of the seasoning and butter (stove off/“rest period”).
Butter caramelizes, herbs aren’t burned, and steak isn’t overcooked. Hasn’t failed me once. But timing is key.
Spoiler!

Rewatched tonight and couldn’t help myself.
Anyway, one thing I do with a lot of ribeye steaks lately is herbes de province seasoning. I start with searing on oil with a high smoke point, then add a mix of the seasoning and butter (stove off/“rest period”).
Butter caramelizes, herbs aren’t burned, and steak isn’t overcooked. Hasn’t failed me once. But timing is key.
01-01-2024, 09:28 PM
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#9
01-01-2024, 09:34 PM
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#10
Ty bros
Originally Posted By Adam16121⏩
I’ll try that seasoning, usually just use salt and pepper. I can never baste with butter without burning the chit out of it lolCrust is on point, looks like a solid medium rare. You did it justice.
Spoiler!
Rewatched tonight and couldn’t help myself.
Anyway, one thing I do with a lot if steaks lately is herbes de province seasoning. I start with searing on oil with a high smoke point, then add a mix of the seasoning and butter (stove off/“rest period”).
Butter caramelizes, herbs aren’t burned, and steak isn’t overcooked. Hasn’t failed me once. But timing is key.
Spoiler!

Rewatched tonight and couldn’t help myself.
Anyway, one thing I do with a lot if steaks lately is herbes de province seasoning. I start with searing on oil with a high smoke point, then add a mix of the seasoning and butter (stove off/“rest period”).
Butter caramelizes, herbs aren’t burned, and steak isn’t overcooked. Hasn’t failed me once. But timing is key.
01-01-2024, 09:41 PM
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#11
- multiplemiggs
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- multiplemiggs
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Hhhhnnnnggggggg
SPOT SOLD TO FROGTECH - 100% NATURAL GENETIC FROG FIBRES
see Krackerjacked's sig
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01-01-2024, 10:04 PM
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#12
- jamielannister3
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- jamielannister3
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Yes ****get
01-01-2024, 10:28 PM
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#13
- ThatGuy950
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- ThatGuy950
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Coincel
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01-01-2024, 11:00 PM
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#14
- IrishMarc
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- IrishMarc
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Dear Diary today Opee wasn't a ***got
Good job ser repped, crust and medium rare, mirin
Good job ser repped, crust and medium rare, mirin
www.castironstrength.com - no nonsense online training community.
01-01-2024, 11:38 PM
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#15
- elterrible987
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- elterrible987
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looks nice, i had steaks for chirstmas and new years dinner as well.
01-01-2024, 11:40 PM
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#16
- Tanerian
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- Tanerian
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Looks real good honestly!
It might be the camera/lightning, but the only critique I could give is it looks like ya cut into it too fast! let that boy sit a few mins!
I've noticed when I cut my meat right away and take a picture it looks "Wetter", if that makes sense.
Crust looks good af tho boyo. repped.
It might be the camera/lightning, but the only critique I could give is it looks like ya cut into it too fast! let that boy sit a few mins!
I've noticed when I cut my meat right away and take a picture it looks "Wetter", if that makes sense.
Crust looks good af tho boyo. repped.
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01-01-2024, 11:46 PM
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#17
01-02-2024, 11:07 AM
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#18
Originally Posted By Tanerian⏩
That’s a good point, I cut into it as soon as it came off the panLooks real good honestly!
It might be the camera/lightning, but the only critique I could give is it looks like ya cut into it too fast! let that boy sit a few mins!
I've noticed when I cut my meat right away and take a picture it looks "Wetter", if that makes sense.
Crust looks good af tho boyo. repped.
It might be the camera/lightning, but the only critique I could give is it looks like ya cut into it too fast! let that boy sit a few mins!
I've noticed when I cut my meat right away and take a picture it looks "Wetter", if that makes sense.
Crust looks good af tho boyo. repped.
01-02-2024, 01:07 PM
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#19
Originally Posted By freeburn⏩
Wut you mean broOK completely random
Whenever I scroll over your Pic on my phone, my phones brightness auto raises to 100%, then when I scroll back off the image it goes back to my night setting
What da fuk
Whenever I scroll over your Pic on my phone, my phones brightness auto raises to 100%, then when I scroll back off the image it goes back to my night setting
What da fuk
01-02-2024, 01:10 PM
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#20
01-02-2024, 01:22 PM
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#21
01-02-2024, 01:23 PM
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#22
- bicmane123
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- bicmane123
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aren't you Indian??
isn't that your holy animal??
isn't that your holy animal??
01-02-2024, 01:25 PM
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#23
- BalognaNbeans
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Looks tasty AF boyo
01-02-2024, 01:32 PM
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#24
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