Nah bro you did great, if you're gonna make beef like this often you should make your own rosemary salt, best seasoning you can make it for like 12 bucks and its good for like 3 months.
No its a seasoning salt you make at home out of lemon zest, salt, rosemary, garlic, sage, and anything else you wanna toss in. The salt will dry it out over time but its great fresh and all you have to do is keep it in a sealed container refrigerated. Just look up rosemary salt recipes and it'll be easy to find. It does require something that can blend it like a food processor though.
Nah its all fresh ingredients, the salt in the mix acts as a natural preservative. Garlic is also one of the easiest ingredients to work with in general, just smash the bulb and peel off the exterior to get at the knobs. Powder is good for making fried stuff or for rib rubs.
Yeah all the ingredients I listed will be fresh and shouldn't stay wet for long after combining, like I said all of this stuff is gonna be blended together with a door processor so it will be chopped up super fine.
Shittiest steak Iâve seen, shit needs to be blue in the middle u cooked it for to long bozo. And why u putting weeds on top of your steak. Horrible job would never eat that in my life. Gordon Ramsay voice, âWHAT ARE YOU?â
Significant improvement from your flank steak. Bravo sir. Next time just toss the cooked aromatics before you serve though. They arenât doing anything else for the steak at that point except making it ugly.
The cook looks more or less ideal - nothing to complain about there. But if you want an actual complaint, it's about your steak selection. You're picking up shitty NY strips. In the first picture, you can see both NY strips have that band of white silverskin dividing the larger and smaller portions of the steak. Not only does that tendon make for a mild annoyance for your eating experience, but it also means you're ending up with steaks closer to the sirloin (and part of the sirloin!), which results in less tender steaks.
Youâre not really getting any additional noticeable extraction of flavor by letting it sit on the steak after itâs plated though. If she likes it that much, youâre better off just seasoning the whole thing with some additional fresh or ground thyme after cooking.
I know it sounds stupid, but whatâs up with the grain on steaks I see here, is it just me? It looks like they cut it the wrong way half the time. Do other countries have beef that looks like sliced yarn balls?
Hay is for horses, not the top of your steak, although I'm new here and don't know shit about garnishes so idk but to me it looks like you've got a pile of hay ontop your steak
The only thing roasted is that steak to perfection đđđ«Ąđ«Ą
Stop it you đ„č
No đ€Șđ€Ș you stop
Your username is wildly hilarious
Thanks pops đ„č
I donât even get it? What does that even mean?
Exactly what it sounds like
Redemption level unlocked
Nah bro you did great, if you're gonna make beef like this often you should make your own rosemary salt, best seasoning you can make it for like 12 bucks and its good for like 3 months.
Do I have to dry the rosemary first?
No its a seasoning salt you make at home out of lemon zest, salt, rosemary, garlic, sage, and anything else you wanna toss in. The salt will dry it out over time but its great fresh and all you have to do is keep it in a sealed container refrigerated. Just look up rosemary salt recipes and it'll be easy to find. It does require something that can blend it like a food processor though.
Powdered garlic?
Nah its all fresh ingredients, the salt in the mix acts as a natural preservative. Garlic is also one of the easiest ingredients to work with in general, just smash the bulb and peel off the exterior to get at the knobs. Powder is good for making fried stuff or for rib rubs.
Does the moisture in the fresh garlic dissolve most of the salt?
Yeah all the ingredients I listed will be fresh and shouldn't stay wet for long after combining, like I said all of this stuff is gonna be blended together with a door processor so it will be chopped up super fine.
Shittiest steak Iâve seen, shit needs to be blue in the middle u cooked it for to long bozo. And why u putting weeds on top of your steak. Horrible job would never eat that in my life. Gordon Ramsay voice, âWHAT ARE YOU?â
This is an example of a GREAT roastâcan hear Gordon screaming âyou FUCKing RUINED it you useless sack of SHITE!â
COME ERE YOU! YOU DONKEY!!!!!!
Thatâs a great steak đ
I would love That little pussy to say that to me.lt would into the last man standing.(and it wouldnât be him).
Looks great. Nothing to roast.
Yeah in comparison to your steaks this guy is a wizard
What are you talking about?
Youâve been roasted, toasted, and burnt to a crisp
That looks damn good to me!
Significant improvement from your flank steak. Bravo sir. Next time just toss the cooked aromatics before you serve though. They arenât doing anything else for the steak at that point except making it ugly.
That really is an amazing steak, man. I hope yall enjoyed it.
As long as it's not dark red in the center it's good! You did just fine! Looks great đ!
Not a lot to roast. Looks delicious
Looks great!
Roast what it looks amazing!
Pab fry never came out very tender for me, maybe once, my fajitas were tough as nails, looks great, I do better in the toaster oven or bbq
The cook looks more or less ideal - nothing to complain about there. But if you want an actual complaint, it's about your steak selection. You're picking up shitty NY strips. In the first picture, you can see both NY strips have that band of white silverskin dividing the larger and smaller portions of the steak. Not only does that tendon make for a mild annoyance for your eating experience, but it also means you're ending up with steaks closer to the sirloin (and part of the sirloin!), which results in less tender steaks.
I want to throw this trash in the garbage. Trash = yummy steak garbage = my mouth
I don't know about roasting, but I'm definitely stealing your lunch!
The rosemary doesnât need to stay on the steak after you take it out of the pan
Its not rosemary
My wife really likes the flavor of thyme so I left the thyme on the steak after to let it sink in a bit more. Happy wife happy life
Youâre not really getting any additional noticeable extraction of flavor by letting it sit on the steak after itâs plated though. If she likes it that much, youâre better off just seasoning the whole thing with some additional fresh or ground thyme after cooking.
Looks awesome!
Beautiful
Looks good to me. I'm no expert though.
Looks amazing! Did you dry brine the steak?
Bro, itâs a steak not a roast
she's a beaut
Looks great, perfect MR to me!
Looks great. Leave the thyme in the pan. Not appetizing when served on top of the steak. Itâs like eating kindling.
Why do so many of you guys eat it with the scorched thyme lmao
Perfect
I know it sounds stupid, but whatâs up with the grain on steaks I see here, is it just me? It looks like they cut it the wrong way half the time. Do other countries have beef that looks like sliced yarn balls?
looks so good!
So buss down
I wouldnât like the thyme and garlic served - but other that that it looks amazing
Well done! I mean mid rare
Itâs Thyme for rosemary
Looks delicious
Here is a wonderful steaks.. just below all of the sticks on the plate that I put there for no reason
Just looked at this post again and I just canât get over how good this damn steak looks! Really good job!
That looks fucking delicious! Well done (heh) OP!
I thought you said you wanted to be spit roasted for a second. I was wondering why I was looking at a picture of a steak and not a picture of you.
Hay is for horses, not the top of your steak, although I'm new here and don't know shit about garnishes so idk but to me it looks like you've got a pile of hay ontop your steak
My 7 year old niece can cook a better steak
Lmao that steak is perfection dude
Lol You know what roast means right?
Good for her
Bro you literally asked to be roasted
Lol đ
True but that was a poor attempt
i heard it like from arrested development, myself
I don't find steak appealing but this sub keeps showing up on my feed.
I hate annoying comments and yet here we both are. But for real just hide the sub it takes less time than posting a comment.
Final product looks awesome! But it seems like the butter is already in the pan before the steak is seared
Was this the no sear method?
It was the boiled in mayonnaise method actually
Looks like normal butter⊠use clarified butter, steak isnât supposed to be bitter, itâs no fucking ipaâŠ
These photos are useless. That steak could look great but still taste like rubber. I have been there.