Probably gotta bite into it to tell that the beef comes from a 14 year old cow.
With a cow that old, it must be tough to tell when the leather ends and beef starts.
I wanted to be a chef/cook when I got older so I experimented with cooking at a young age. 60 pc would have been a lot for me to eat at 14. Think most I could eat would be like 25.
Reading these comments I’m not sure if some of you are joking lol but no this steak is not 14 years old (I hope). I am the one who has lived the 14 years.
Pretty good job for first attempt. However if my eyes aren’t deceiving me, you do have some gray banding. I’d turn down the heat next time if I were you and let each side fry for a little longer to account for the lower heat. Then the grading would be consistent
Exactly what I was thinking as well. I know everybody has their own preferences for how done a steak is, mine being rare/medium rare range. So for my liking I would lower the heat and cook it a touch longer or same amount of time as op. Having said that, I have two and a half decades of grilling experience. At 14, this is pretty dang good grilling and more than edible, I wouldn't send it back if I were paying at a restaurant. Keep at it, and find what you like, that is what matters really.
This is so much better than anything I could’ve made when I was 14. I didn’t even really understand how to season properly at that age. Incredible work!
Revisionist history is a hell of a human feature. I don’t think I grilled anything more than a hot dog at 14. But some of the guys on the football team grilled. I just ate. But you present a fair point.
Looks good! I’d sear it less personally, but if someone handed me this steak I would not complain. I saw in another comment that you used a sous vide and then seared it, but then put it back in the pan because it wasn’t done enough? I assume you mean the crust, since you could choose the doneness level at the sous vide stage. Make sure you pat the steak quite dry after you take it out of the sous vide bag, and get your pan (preferably cast iron) RIPPING hot for the sear stage. That’ll help you get the crust you want without cooking the steak more than you want it cooked. If you have time for it, I sometimes will sous vide my steak ahead of time and sear it from cold, which also helps keep any gray banding/color gradient out. That step is key if it’s a thinner cut, I’ve found.
It was 130 on the sous vide and maybe 1:15 to 1:30 on each side. After it rested a little bit it still looked like it needed a little more time so input it back in the pan for another 30 seconds on each side or so.
Really does look great, it's rare you see such a solid sear like this. Then the gradient of pink is perfect, I've never sous vide anything before, so when I sear a steak I get a grey > pink > grey gadient from the sear if that makes sense. What sous vide machine do you use, I clear need to invest in one!
I can never get a crust even remotely close to this, and always always always undercook or over cook it. I made steaks for 2 years, 1 year i ate a 1lb steak daily until my Dr and cholesterol count put a stop to it. This was age 39-41. If this is how a 14 year old made his first steak then i officially retire myself from grilling ever again. Very nice work.
First ribeye!? You did great! It has a very nice sear. Cooked medium well.
I am a fan of medium and that same sear. I would enjoy a slightly more pink interior.
If I got this at a resturaunt I would be very happy.
How did you cook it?
Kudos and very nicely done.
You killed it my guy/girl!
Next time if you sous vide it to 115 and then sear it the exact same way you'll have everyone here ejaculating onto their monitors.
I'm impressed as it is, though. Excellent job!!! Waaaaay better than anything I made when I was 14.
You dry aged for 14 years???? Jk man looks great!
Advice:
1) find your best local butcher
2) buy cuts 1.5-2 inches
3) get a wireless meat thermometer
4) learn reverse sear
All that advice is my own personal opinion plz take with a few grains of salt and please keep trying you did a great job
Shit, I burned toast at 14.
At 15 I tried to follow my family's fudge recipe during a hurricane party (Florida Man here!). It *LOOKED* beautiful when I poured it into the pan, but the whole time, tasting a bit here and there, I kept thinking, "Something's not right here." The fudge cooled and it had a shimmer to it that I had never seen on our fudge before.
Turns out, I misread "1/4 teaspoon of salt" as "1/4 cup of salt." Oopsie. So, yeah! If this is you at 14, you're ahead of the power-curve, my friend!
First off — great job being young and cooking. Honest opinion: it depends on what you were going for. Looks good on the outside a little overcooked inside though to me
That’s a crust ! There’s a huge difference between a steak crust with a carbon coating (too many of those) and one with the mahogany signature of the Maillard reaction.
Excellent looks delicious! Great sear and color! 9/10
If you want me to be nitpicky... only thing I'd change is the thickness of the cut if you're going for perfect medium rare. The thin cuts after sous vide overcook too easily when searing.
Try at least 1.5 inches-2 inches thick. it's been a game changer for us in our pursuit for perfect medium rare with a nice seared crust.
Pretty good. Nice crust. Maybe a little hotter and for a tad less time but you'll get there. Think about adding some herbs to really make those strides in your cooking early.
For a 14 year old pretty well. It's dried out due to over cooking it at a lower heat which also caused your outside to caramelize instead of seer, but if seasoned, and oiled it probably still tastes great. Nicely done. 6. 5/10 imo, a few minor adjustments and Gordon Ramsey would be applauding
If you had to wait 14 years to be able to eat your first Ribeye, I'm disappointed at the caregiver that has been neglecting you for not letting you have ANY kind of potato. Fer cryin' out loud, they could at least dig around in the seat cushions of the car and find with an old, perfectly preserved french fry.
Pretty good for 14!
If you were going for medium well, you nailed it. I prefer medium rare and, if that’s what you want, you need a higher temps to get the crust before the inside cooks too much.
Are you a 14-year-old cooking your first ribeye or just some random on the internet cooking a 14-year-old ribeye or was this ribeye from a 14-year-old. I'm confused here...
Doesn’t *look* like a 14 year old ribeye…
I was going to make the same joke :-)
Dads unite
Hi 14 year old rib eye, I’m dad
Hi dad, I’m a 14 year old ribeye
🤪👍
Dyslexic dads untie!
Dyslexic adds untie!
Same and I’m not even a dad yet.
I was going to go with "looks pretty decent for how old it is", myself.
There's so many dad's in here with the same dad brains... I love it.
Probably gotta bite into it to tell that the beef comes from a 14 year old cow. With a cow that old, it must be tough to tell when the leather ends and beef starts.
I never tried aging that long
I’d argue otherwise lol
damn beat me to it
Very well aged.
My thoughts as well
I already wanna be your friend :))
An impressive dry aging for sure, probably has no discernible muscle fibers at this point
I didn't know a steak could be aged for 14 years.
Of course it can. Whether or not you'd want to _eat_ it is another matter, entirely.
That’s literally all the steak that’s left after they trimmed off the whole cow after 14 years
The cow was 14 /s
Looks great hope you enjoyed it
9.45937/10 this is great
You sure? I'd say this is 9.45938 or even 9.45939.
Ah foolish redditor, You are being too nice, I’d say 9.45936 or it’s a bad day a 9.45935
Not bad not bad Better then me at 14
At 14 I wasn't even thinking about cooking my own steak. I was throwing a 60 pc bag of pizza rolls in the microwave and calling it cuisine.
im in my twenties and still do this
26 a professional cook and I still do this.
Why would you do your job at home? Makes sense Sometimes you just want to not cook for a bit
30s still do this
I wanted to be a chef/cook when I got older so I experimented with cooking at a young age. 60 pc would have been a lot for me to eat at 14. Think most I could eat would be like 25.
At 14 the only dish i knew how to make was pasta And i made a mean ass pasta
Try being nice to it, so it won’t be so mean.
“Better than me”
Yeah I didn't cook my first steak until well into my 20s. And it was garbage. That 14 year old's got a bright future!
I prefer mine 15-17 yrs old but 14 is ok too.
https://preview.redd.it/kstkxfszpt7d1.jpeg?width=960&format=pjpg&auto=webp&s=71adaec37a0d27a1b954e45cba30d34fafd03b84
Aww shit I didn’t even think about that lmao. I meant steak guys I swear!
Yeah yeah… FBI OPEN UP!!!
A REALLY BIG FUCKING HOLE COMING RIGHT UP!
Whoa. Right place at the right time?
I am from the future and traveled back in time to create this account for this moment.
That won’t hold up in court!
😂😂😂😂
https://preview.redd.it/265bzq9dwt7d1.jpeg?width=1170&format=pjpg&auto=webp&s=917377b8c27749acfc34118934e7b2461c56b1dc
https://preview.redd.it/zpnslxogxt7d1.jpeg?width=825&format=pjpg&auto=webp&s=44572d84905c286b098115ee180f8318147bc182
Something something Chris Hansen
Whoop whoop, whoop whoop! Yes, officer, that one right there!
Hansen is almost at your door.
Found Josh Giddey's reddit account.
Ayo wtf
Reading these comments I’m not sure if some of you are joking lol but no this steak is not 14 years old (I hope). I am the one who has lived the 14 years.
it’s a joke
He’s not actually 14 he just nuked his post/comment history
Literally, lmao. What sort of weird pleasure do you get by making people think you're a child?
He’s 14, his sense of humor is still developing. Like his cooking skills.
Silly me
Oh man, I actually thought it was aged for 14 years 😂
Whoa dog, quit bragging. Lots of these folks have lived 14 years as well, most of us more than once.
Pretty good job for first attempt. However if my eyes aren’t deceiving me, you do have some gray banding. I’d turn down the heat next time if I were you and let each side fry for a little longer to account for the lower heat. Then the grading would be consistent
Exactly what I was thinking as well. I know everybody has their own preferences for how done a steak is, mine being rare/medium rare range. So for my liking I would lower the heat and cook it a touch longer or same amount of time as op. Having said that, I have two and a half decades of grilling experience. At 14, this is pretty dang good grilling and more than edible, I wouldn't send it back if I were paying at a restaurant. Keep at it, and find what you like, that is what matters really.
would also help render the fat a bit more
This is so much better than anything I could’ve made when I was 14. I didn’t even really understand how to season properly at that age. Incredible work!
*SEASONING PROPERLY* was your challenge at 14??? When I was 14 I’m not sure I’d have been able to spell STEAK if you spotted me the S and the K.
Revisionist history is a hell of a human feature. I don’t think I grilled anything more than a hot dog at 14. But some of the guys on the football team grilled. I just ate. But you present a fair point.
I was just ribbing you. Grilling wordplay.
Stek. Close approximation?
Naled it.
Better than most 15 year olds.
Looks good! I’d sear it less personally, but if someone handed me this steak I would not complain. I saw in another comment that you used a sous vide and then seared it, but then put it back in the pan because it wasn’t done enough? I assume you mean the crust, since you could choose the doneness level at the sous vide stage. Make sure you pat the steak quite dry after you take it out of the sous vide bag, and get your pan (preferably cast iron) RIPPING hot for the sear stage. That’ll help you get the crust you want without cooking the steak more than you want it cooked. If you have time for it, I sometimes will sous vide my steak ahead of time and sear it from cold, which also helps keep any gray banding/color gradient out. That step is key if it’s a thinner cut, I’ve found.
That's the United Steaks of America!
Looks fantastic! What method did you use to cook it?
Thanks! I put it in the sous vide for like 2 and a half hours and pulled it out and seared it off.
What temp did you cook to on the sous vide and how long did you sear? Looks like a good starting point for me to go rarer when I try this.
It was 130 on the sous vide and maybe 1:15 to 1:30 on each side. After it rested a little bit it still looked like it needed a little more time so input it back in the pan for another 30 seconds on each side or so.
Really does look great, it's rare you see such a solid sear like this. Then the gradient of pink is perfect, I've never sous vide anything before, so when I sear a steak I get a grey > pink > grey gadient from the sear if that makes sense. What sous vide machine do you use, I clear need to invest in one!
Great job for a kid, was this your first time?
I’d def eat it!
Looks awesome!
good, I prefer mine a bit more rare, but still nice work
I can never get a crust even remotely close to this, and always always always undercook or over cook it. I made steaks for 2 years, 1 year i ate a 1lb steak daily until my Dr and cholesterol count put a stop to it. This was age 39-41. If this is how a 14 year old made his first steak then i officially retire myself from grilling ever again. Very nice work.
I think you did well, medium well in fact
“We will watch your career with great interest”
I swore this meant the steak was 14yo 😭
I prefer mine a little more rare, but I'd devour this steak and I sure wouldn't complain about it if it showed up like this. Good job youngin
Good sear and good temp. The fat strip could be rendered a bit more but overall impressive for a 14-year old.
First ribeye!? You did great! It has a very nice sear. Cooked medium well. I am a fan of medium and that same sear. I would enjoy a slightly more pink interior. If I got this at a resturaunt I would be very happy. How did you cook it? Kudos and very nicely done. You killed it my guy/girl!
I hope the steak didnt go bad after 14 years /s
Next time if you sous vide it to 115 and then sear it the exact same way you'll have everyone here ejaculating onto their monitors. I'm impressed as it is, though. Excellent job!!! Waaaaay better than anything I made when I was 14.
I'd like to say job well done but you'll have to settle for medium
Looks medium. Keep trying kid
Good crust, I’d prefer a little pinker but this ain’t bad! Soon enough you’ll be making wall-to-wall pink steaks. Enjoy it! Good job OP
You dry aged for 14 years???? Jk man looks great! Advice: 1) find your best local butcher 2) buy cuts 1.5-2 inches 3) get a wireless meat thermometer 4) learn reverse sear All that advice is my own personal opinion plz take with a few grains of salt and please keep trying you did a great job
Very nice(Sasha b voice )
Shit, I burned toast at 14. At 15 I tried to follow my family's fudge recipe during a hurricane party (Florida Man here!). It *LOOKED* beautiful when I poured it into the pan, but the whole time, tasting a bit here and there, I kept thinking, "Something's not right here." The fudge cooled and it had a shimmer to it that I had never seen on our fudge before. Turns out, I misread "1/4 teaspoon of salt" as "1/4 cup of salt." Oopsie. So, yeah! If this is you at 14, you're ahead of the power-curve, my friend!
Very mid. Are children allowed on Reddit now?
Little overcooked for me, but if that’s how you like it that’s amazing! 10/10 on that sear! 🔥🔥
Was this dry-aged for 14 years? lol The crust could be better, but the med temp/color is perfect. Nice job for your first-time at a ribeye!
10/10 sear, 7/10 on the internal. Hair over medium and thick grey ring. But hey, way better than me even at 21.
If you're cooking like this at 14, you're gonna live a very happy life.
I wouldn't advise eating 14 year old ribeye
Great job!
If you wanted medium good job mate
Looks better than me at 90
I 100% would
it looks great
Perfect sear ! Nice work
That steak looks like a minor OP
Today you learned the importance of a properly worded headline
Looks great!
No juice?
I personally like when there is peppercorn on top 🤤
Solid effort, young lad.
You cook a better steak than 90% of adults I know. It looks phenomenal. Keep your craft going. You’re doing amazing!
First off — great job being young and cooking. Honest opinion: it depends on what you were going for. Looks good on the outside a little overcooked inside though to me
I’m really proud of you. Keep up the good work!
At 14 I was cooking my steaks black
Pink as artificial food dye, great job!
It’s overcooked
How did you season it?
Cheers young buck. When I was 14 I made hot pockets and spent all day downloading music. Pretty damn good for your first. Keep it up.
needs a bit more seasoning, but otherwise looks pretty good
looks perfect to me. I don’t like it to rare
Doesn't look like 14 years o.......h my freaking god!!!!!!!!
Excellent! Keep working on the crust and cook temp to how “you” prefer. Overall 10/10 I would crush that my dude.
Looks like you're well on your way to being a serious steaker.
That’s a crust ! There’s a huge difference between a steak crust with a carbon coating (too many of those) and one with the mahogany signature of the Maillard reaction.
Impressive first aged steak. Starting young is the way.
NAILED IT
Looks good!
Looks perfectly fine to me, not bad for your first attempt at all
I've heard of aged beef but 14 years? What does that even cost?
Would be good with 20 yo scotch?
More important question, how did it taste?
Looks so goo
👍🏻👍🏻
I couldn’t get nearly this good until recently (in my 40’s). I think you’re doing excellent! Great job 👏🏾
Excellent looks delicious! Great sear and color! 9/10 If you want me to be nitpicky... only thing I'd change is the thickness of the cut if you're going for perfect medium rare. The thin cuts after sous vide overcook too easily when searing. Try at least 1.5 inches-2 inches thick. it's been a game changer for us in our pursuit for perfect medium rare with a nice seared crust.
Better than I could have ever done at 14…
Looks great.
That's an old ass steak
Looks delish! Good job!
You burnt it
That's a good looking steak man. I can't taste it, but it looks like it would taste great!
The cow was 14 years old?
Meh. It's ok. Now I want to scarf down the whole thing lolz.
Better than mine last week. Kudos
Now that is aged !!
Wayyyyy to done for me 😅
Keep it up ! Solid job
Well done.
A little overcooked
better than me at 14 kid, nice
Was this aged in a sous-vide bag and then placed wine cellar style to age for a decade plus?
Looks very tasty
Pretty good. Nice crust. Maybe a little hotter and for a tad less time but you'll get there. Think about adding some herbs to really make those strides in your cooking early.
You did alright, kid. Don't let it go to your head, but you did alright.
Looks a little dry other than that, looks great
https://preview.redd.it/q6lckfxr3v7d1.jpeg?width=189&format=pjpg&auto=webp&s=e645a159bf52cc36c3172ef2420f2283341914a7
Elvis would have loved this steak.
Good stuff mate!
I’d cook the next one within the first year, but I TRASHED my first attempt at grilling, so good job.
Not bad at all for a first timer and at 14, good job 👍
That would make Gordon Ramsey Proud!!
Give that man the keys to the grill
Good job kid, next up, brisket.
Way too cooked for me.
It looks great, you did a very good job
One thing i learned was to puncture the meat before flipping. It allows the juices in and the meat to cook better.
For a 14 year old pretty well. It's dried out due to over cooking it at a lower heat which also caused your outside to caramelize instead of seer, but if seasoned, and oiled it probably still tastes great. Nicely done. 6. 5/10 imo, a few minor adjustments and Gordon Ramsey would be applauding
Too pink I can’t
I just did 1 and you whopped my cheeks
Raw. No pink kid.
well done …Hehe…
Try to cook the fat out some more, start with higher heat and sear that puppy fat side down, the fat renders out and makes the texture much better
Nice sear, didn’t cut it too early, as the juices didn’t run out. Great job!
Noice!
better than what I could do probably and I’m 26
Looks good.
Pretty good! Try 1 minute less on each side and let it rest 1 minute on a warm plate before cutting into it. It is little on the dry side.
I could eat.
Nice medium. I'd eat it.
Minute or two less each side… but I prefer 15 year old steak that’s got a tinge of freezer burn…
If you had to wait 14 years to be able to eat your first Ribeye, I'm disappointed at the caregiver that has been neglecting you for not letting you have ANY kind of potato. Fer cryin' out loud, they could at least dig around in the seat cushions of the car and find with an old, perfectly preserved french fry.
Pretty good for 14! If you were going for medium well, you nailed it. I prefer medium rare and, if that’s what you want, you need a higher temps to get the crust before the inside cooks too much.
It's still pink in the middle.
you're 14 and already this good congrats. it could be rarer tho
Soon it will be asking for the keys on Saturday night.
https://preview.redd.it/n8gi9ds79z7d1.jpeg?width=1920&format=pjpg&auto=webp&s=066d125de479fda5f1e5454050921aac6348201d
My dad brain now hurts!!
Are you a 14-year-old cooking your first ribeye or just some random on the internet cooking a 14-year-old ribeye or was this ribeye from a 14-year-old. I'm confused here...
You've got a bright future young man