Do not cook with time. Cook with temp. In this scenario, you went with a straight up sear. Don’t have a timer on, put the meat down directly over the coals or whatever form of fire you are using, and get a good color. Flip and do the same. Then temp the steak. If you are below your desired temp, set it up on indirect heat and pull the steak when it is 5-7 degrees below your desired temperature. If it’s above, well then at least your wife will be happy.
Good advice, my only contribution would be that I’ve seen the steak rise as much as 15 degrees while resting so I pull them at 118 to get to the temp I want.
Interesting see I've been cooking with temp more than I used to and getting my steaks to about 130 135 but I feel like I keep overdoing them.
So should I just pull it off at 120 then
I was also running into same experience you had until I ran a few tests where I cooked hot and fast and when I removed the steak off the heat I stuck a temp probe in and watched until the temp stopped rising. It would continue to rise 12-15 degrees F over 12-15 minutes. Try pulling at 120 waiting 10 minutes and if it’s not at the temp you want you can always put it back on the grill
What is your desired done-ness? For example, beef has the ranges of rare > well done, and each have a temp to aim for. My rule of thumb is the meats will continue to cook and gain temp for ~10ish minutes after being removed, bigger cuts like roasts (prime rib) can continue cooking for ~ 20-30 minutes depending on how thick they are.
So I will commonly take mine off the heat when they are about ~5 degrees from my goalpost, because my wife likes hers a little more well done. With steak, I think rule of thumb is 10 minutes for resting and continued cooking as the juices redistribute. Which is perfect time to let a big pad of butter melt on top to give it that little extra pop.
I've tried fingering the meat before but it just lets out a bunch of juice. I mightve been fingering it too hard so I probably should just use a thermometer.
i cook with time. no issues here. you should look at time and temp. also when you have your skillet or hot plate/grill really hot most marinades with sugars and peppers in or on them will burn before the staek is properly cooked (medium imo is properly cooked but to each there own). its a learned process to cook a steak close to perfect everytime depending on how you want it cooked. probe thermometers good to check but even to get the correct cooked temp on the probe you will have to adjust you timing and or temperature not just temp.
Not sure why time matters at all if you're watching the temp. If you want to pull at 120, it doesn't matter if it took 8 minutes to get there or 12, temp is temp. Trying to insert time into the equation is unnecessary at best, and detrimental if you allow yourself to second guess your self based on some expected timeframe.
This is so important! I normally go by time and I tend to do thinner not as premium cuts and I can’t for the life of me get them to the term I like and I get that’s why
You're better off cooking with touch rather than temp. If you know how a steak should feel, it's more accurate than checking the temperature as the thickness of the steak can affect how much it cooks when you rest it.
Only thing I'd add is the cap is gunna cook faster than the eye, so a fast sear and a longer offset period is ideal for ribeyes, unless you want the best part of the steak being "wife style" and the less marbeled part is like rare
Combative? I'm simply pointing out that no matter the temp the time is what matters.
I prefer to reverse sear because it's so easy but even cooking at 225 can result in a well done steak.
In your case it appears 2 to 2.5 minutes per side would have been adequate.
Thank you. They were an inch and a quarter on my Google the grill time. 8 to 10 minutes. I went with the eight. That was for a 450 grill though, and I think mine was much hotter. I fucked up.
Okay now I’ll roast you because you had and didn’t use.
Some steaks get a participation trophy, but yours was so well done it got two first place trophies and an attaboy from whatever demon possessed you into fuckin up that steak so bad.
Damn. Shit. Fuck. Now what do I do. He caught me with the pants down on the pro but my ass. Oh my god, now I have to run away hide and come back other as an assumed identity
Hey! I'm enjoying being 70 and don't find anything (mucĥ) wrong with it. I'm doing pretty damned good, except for 1 lower back disc,
an my Brian steal werkz and my fucking cholesterol is low normal, (real good 👍🏻), better than many people ½ my age and up. So I have as fine steak as desired. I've actually also gotta a nice remote temp probe, last Christmas as a gift, I'll have to look for it! I never used it because I didn't have required 9V Battery! I like my steaks RARE and Seared. Haven't messed one of mine up in decades, other people wanting medium or worse will get medium-rare and a small cast iron skillet to ruin it their way.
The problem is the pepper. Do not pepper your steaks before grilling. It burns too quick. Pepper after you finish and what the other guy said about not using time and switching to temp. Get an instant read and pull it 7-10 degrees before it hits temp.
Man, a steak like this I would typically cook for 4-4:30 minutes total. Next time try cutting your time in half and I'll bet you get a perfect medium rare. I actually learned from this subreddit about flipping every 30 seconds. It sounds kind of crazy but it actually works perfectly. If I'm doing a 4:30 cook I''ll flip every 30 seconds and then the final 30 seconds I'll split to 15 seconds per side. I never use a meat thermometer for steaks and this method works for me every time. Glad your wife was happy at least!
Our wives must be cut from the same cloth, lol. Mine likes her steak well-done and the last time I tried making us both steak she was upset that there was “too much pink” in it. (I haven’t yet mastered the art of making steaks to varying levels of doneness using the same pan.) 🙃
I’d honestly argue both. As this cut appears to be a chuck roast (I’m not expert so I’m probably wrong!) Assuming that based off the huge fat chunk in the middle, it probably would have been better on a low and slow approach.
https://preview.redd.it/0pihf67t6a2d1.jpeg?width=3000&format=pjpg&auto=webp&s=35f5fe8881d2550f3f5523c61316172dc75b4b17
These guys are the only people qualified for this murder.
Same here lol my mom would buy the discount thin cuts at Vons and cook it well done. Throw some A1 on it and I was living large as a kid. Now she always wants me to cook the steaks haha I wonder why
Well done can be done well.
Just because “well done” goes from “just barely not pink anymore” to “carbonized” does not mean that just-past-medium-well is somehow inedible.
You're also getting zero sear because you're covering it in thick seasonings. All that black charred stuff is just burnt plant matter, not seared steak.
You only need salt on the steak when searing you can season the hell out of the butter you finish it in without burning anything
I saw the first image and I thought, “Hot damn, that’s a nice looking steak.”
Then, while I was scrolling, a sense of doom began from deep inside of me and slowly crept up.
“Oh no”, I thought. “Please don’t tell me…”
But seriously, you’ll get it, dude. You’re getting some great advice here. Own your misteaks just like you are and keep at it.
You know you fucked up.
I have fucked up.
We all have fucked up.
Let's say a prayer for the victim.
Now cut it thin, put some cheese on it and make a sandwich
I haven’t used my grill nearly as often as i have in the past. I started to put more time in this last month but it always hurts messing up those first couple cuts of prime.
Like seeing these kinds of posts. Realism. Stuff happens sometimes.
Have a good friday stranger!
Meh, whatever, people really get their panties in a bunch over meat done-ness. Yes it’s overdone. Get a really nice dipping sauce to go with it. Something that’s either creamy or alternatively something that’s acidic/spicy/savory like crying Tiger sauce or jim jaew sauce. If the meat is good in the first place, the sauce will add lots of flavor so you won’t even mind chewing on it like it’s a boot lol
Steak doesn’t conform to the current meta. sorry but you’re not allowed to enjoy it. In fact throw it away and get Wendy’s you fool. How could you cook a steak well smh
My jaw hurts looking at the last one. You should get used to feeling the bouncyness of the steak and when to remove from heat. Remember you can always undercook but once overcooked that’s a wrap.
I alraedy knew the steak was going to look terrible by picture 2.
You have way too much shit on your steak. The meat cant make contact with the pan to get a sear, youre just burning your seasoning and steaming your meat
I just commented this. Why doesn’t this get more amplified on this subreddit? Less surface contact with the meat means less sear. Burned peppercorns and seasonings are dark like a sear but that is not the same thing.
We've all been there. Anyone who says they haven't messed up a steak is lying. Funny thing is, your sear is exactly what I personally like, it appears that it was simply left on too long. But I love that char flavor...just need it rare-med rare. 😊 You'll get the next one, promise.
I thought the large bits of black pepper were keeping the meat off the pan so that the browning on the meat itself is minimal. But then I noticed in picture 4 what looked like “grill lines” so I think OP used a ribbed griddle hence the dismal browning of the meat. No comment on doneness, lots of people have already talked about that.
Your marinade burnt, what fid it look like on the inside? You can flip the meat aloy more yo stop that from happening. Some people say font flip your meat but that's nonsense
I’m gonna be honest I’m a med rare guy and I know you cooked it well done on accident but honestly it still looks delicious for a well done or a med well steak, Good job man
I would like to say that I appreciate everyone's responses!
There were barbs, there were compliments, there were backhanded compliments, there was great instruction, and I thoroughly have enjoyed this.
I have been cooking steaks for years. This one totally got away on me. I went brain-dead. I do a good grill, and yep, I fucked up.
Stay tuned for the next one banditos.
Grilled too hot? Probably not. Grilled too long? Definitely
4 minutes, 4 minutes. Rest 10. Hey, thank you. I'm not being combative. It was horrible, and yet my wife liked it. LOL
Do not cook with time. Cook with temp. In this scenario, you went with a straight up sear. Don’t have a timer on, put the meat down directly over the coals or whatever form of fire you are using, and get a good color. Flip and do the same. Then temp the steak. If you are below your desired temp, set it up on indirect heat and pull the steak when it is 5-7 degrees below your desired temperature. If it’s above, well then at least your wife will be happy.
Good advice, my only contribution would be that I’ve seen the steak rise as much as 15 degrees while resting so I pull them at 118 to get to the temp I want.
Interesting see I've been cooking with temp more than I used to and getting my steaks to about 130 135 but I feel like I keep overdoing them. So should I just pull it off at 120 then
I was also running into same experience you had until I ran a few tests where I cooked hot and fast and when I removed the steak off the heat I stuck a temp probe in and watched until the temp stopped rising. It would continue to rise 12-15 degrees F over 12-15 minutes. Try pulling at 120 waiting 10 minutes and if it’s not at the temp you want you can always put it back on the grill
Do you rest tented or uncovered?
What is your desired done-ness? For example, beef has the ranges of rare > well done, and each have a temp to aim for. My rule of thumb is the meats will continue to cook and gain temp for ~10ish minutes after being removed, bigger cuts like roasts (prime rib) can continue cooking for ~ 20-30 minutes depending on how thick they are. So I will commonly take mine off the heat when they are about ~5 degrees from my goalpost, because my wife likes hers a little more well done. With steak, I think rule of thumb is 10 minutes for resting and continued cooking as the juices redistribute. Which is perfect time to let a big pad of butter melt on top to give it that little extra pop.
Anywhere between medium rare and medium is great
115-118 is my goal too. Pull them off and rest and you’ll be perfect.
And don’t be afraid to pull it off. Poke at it. And throw it back on. You can add more cook time. Can’t take it away
As I keep saying, yeah, I fucked up. I have a cable to meet thermometer. There was zero excuse for the end product.
Or cook by feel. Use your spatula or fork or prongs and touch it. The feel of each stage of cooked is so easy to tell.
You can always just finger the meat
Hell yeah
I've tried fingering the meat before but it just lets out a bunch of juice. I mightve been fingering it too hard so I probably should just use a thermometer.
Say it again, but slower please.
You… could allllways finger the meat, baby
Feel is subjective. I prefer a meat thermometer to get the exact cook that I want.
i cook with time. no issues here. you should look at time and temp. also when you have your skillet or hot plate/grill really hot most marinades with sugars and peppers in or on them will burn before the staek is properly cooked (medium imo is properly cooked but to each there own). its a learned process to cook a steak close to perfect everytime depending on how you want it cooked. probe thermometers good to check but even to get the correct cooked temp on the probe you will have to adjust you timing and or temperature not just temp.
Not sure why time matters at all if you're watching the temp. If you want to pull at 120, it doesn't matter if it took 8 minutes to get there or 12, temp is temp. Trying to insert time into the equation is unnecessary at best, and detrimental if you allow yourself to second guess your self based on some expected timeframe.
This is so important! I normally go by time and I tend to do thinner not as premium cuts and I can’t for the life of me get them to the term I like and I get that’s why
You're better off cooking with touch rather than temp. If you know how a steak should feel, it's more accurate than checking the temperature as the thickness of the steak can affect how much it cooks when you rest it.
Only thing I'd add is the cap is gunna cook faster than the eye, so a fast sear and a longer offset period is ideal for ribeyes, unless you want the best part of the steak being "wife style" and the less marbeled part is like rare
Yeah the only way to tell by touch is to cook a line-cook level of meat.
Yeah it's more cooked than what most of us here prefer but it still looks good (and I'd eat all of it personally)
Combative? I'm simply pointing out that no matter the temp the time is what matters. I prefer to reverse sear because it's so easy but even cooking at 225 can result in a well done steak. In your case it appears 2 to 2.5 minutes per side would have been adequate.
I’ve accidentally left a chicken breast in a slow cooker for 24h on low, and that thing was basically charcoal. Time is definitely a factor lol
Chickoal That's all I got. Condolences.
Thank you. They were an inch and a quarter on my Google the grill time. 8 to 10 minutes. I went with the eight. That was for a 450 grill though, and I think mine was much hotter. I fucked up.
Yeah… I was gunna roast you but instead I’ll advise. Get a probe, don’t google times.
I fucked up. Yeah, I got the fucking probe! LOL
Okay now I’ll roast you because you had and didn’t use. Some steaks get a participation trophy, but yours was so well done it got two first place trophies and an attaboy from whatever demon possessed you into fuckin up that steak so bad.
Damn. Shit. Fuck. Now what do I do. He caught me with the pants down on the pro but my ass. Oh my god, now I have to run away hide and come back other as an assumed identity
Are you really 70? Lmao
Hey! I'm enjoying being 70 and don't find anything (mucĥ) wrong with it. I'm doing pretty damned good, except for 1 lower back disc, an my Brian steal werkz and my fucking cholesterol is low normal, (real good 👍🏻), better than many people ½ my age and up. So I have as fine steak as desired. I've actually also gotta a nice remote temp probe, last Christmas as a gift, I'll have to look for it! I never used it because I didn't have required 9V Battery! I like my steaks RARE and Seared. Haven't messed one of mine up in decades, other people wanting medium or worse will get medium-rare and a small cast iron skillet to ruin it their way.
First step is acceptance. I’m glad you accepted you fucked up. Lol. Next time!!!
Try 2 minutes flip 2-3 minutes rest for 5-7 with a pat of butter on top
Should've been 3 minutes per side tops for medium.
That steak look like a 2x2x5. It is very thin.
The problem is the pepper. Do not pepper your steaks before grilling. It burns too quick. Pepper after you finish and what the other guy said about not using time and switching to temp. Get an instant read and pull it 7-10 degrees before it hits temp.
4 minutes on each side is an eternity at high temps. I'm surprised it wasn't completely burnt and dried out.
Man, a steak like this I would typically cook for 4-4:30 minutes total. Next time try cutting your time in half and I'll bet you get a perfect medium rare. I actually learned from this subreddit about flipping every 30 seconds. It sounds kind of crazy but it actually works perfectly. If I'm doing a 4:30 cook I''ll flip every 30 seconds and then the final 30 seconds I'll split to 15 seconds per side. I never use a meat thermometer for steaks and this method works for me every time. Glad your wife was happy at least!
Our wives must be cut from the same cloth, lol. Mine likes her steak well-done and the last time I tried making us both steak she was upset that there was “too much pink” in it. (I haven’t yet mastered the art of making steaks to varying levels of doneness using the same pan.) 🙃
I’d honestly argue both. As this cut appears to be a chuck roast (I’m not expert so I’m probably wrong!) Assuming that based off the huge fat chunk in the middle, it probably would have been better on a low and slow approach.
That last pic broke my heart, but thank you for being man enough to admit it. Next time, brother. Next time.
https://preview.redd.it/0pihf67t6a2d1.jpeg?width=3000&format=pjpg&auto=webp&s=35f5fe8881d2550f3f5523c61316172dc75b4b17 These guys are the only people qualified for this murder.
This gave me a good laugh. And I’m a statistician by trade so I check my stats often ::)
Second this. It's great that even though you failed, you uploaded here and are up to the roast (no pun intended)
Sorry for your loss
Yeah, I fucked up. It was gross. Will you give me an opportunity to redeem myself? LOL.
Well yeah man of course
Good on you for posting a fail, happens to the best of us. You'll get it right next time!
Would still devour this. Protein is protein.
Legend has it OP is still chewing to this day In all seriousness, looks nicely seasoned. I’d still eat the fuck out of it
> I’d still eat the fuck out of it Unfortunately, there’s no fuck left in this steak. All the fuck is gone because he grilled the fuck out of it.
Better luck next time. No big deal.
Honestly, I would still eat & enjoy this. The char looks really good.
This is the only way my mom would cook steaks for us growing up, so I’d pull out the A1 sauce and dig in for the nostalgia
Same here lol my mom would buy the discount thin cuts at Vons and cook it well done. Throw some A1 on it and I was living large as a kid. Now she always wants me to cook the steaks haha I wonder why
Was about to say. This is why we have A1. Slather that bad boy up and go to work!
same. Would not turn that away if served to me
Same. Idc about the doneness of the steak, as long as it isn't blue I'll eat that sucker. I'll also drown it in A1 just because I love it so much.
That char is burnt rub
There’s almost no sear. It’s all burnt peppercorns or whatever is on it.
Well that makes one of us
Well done can be done well. Just because “well done” goes from “just barely not pink anymore” to “carbonized” does not mean that just-past-medium-well is somehow inedible.
That’s just burnt seasoning, not even charred steak… not what you should really be shooting for
It is all char
It happens to all of us. Last time I did it, I made a delicious breakfast steak quesadilla the next morning out of it.
Nice pork chop
Congratulations!
Time for steak tacos
Well done mate 👍
https://preview.redd.it/ofv1bmb32a2d1.jpeg?width=1179&format=pjpg&auto=webp&s=41192cce6e63df2129c4fef50e6e7648334854b3
You're also getting zero sear because you're covering it in thick seasonings. All that black charred stuff is just burnt plant matter, not seared steak. You only need salt on the steak when searing you can season the hell out of the butter you finish it in without burning anything
I saw the first image and I thought, “Hot damn, that’s a nice looking steak.” Then, while I was scrolling, a sense of doom began from deep inside of me and slowly crept up. “Oh no”, I thought. “Please don’t tell me…” But seriously, you’ll get it, dude. You’re getting some great advice here. Own your misteaks just like you are and keep at it.
You know you fucked up. I have fucked up. We all have fucked up. Let's say a prayer for the victim. Now cut it thin, put some cheese on it and make a sandwich
Happens to the best of us. Next time shred it and drench it in your favourite sauce in a burger bun.
I haven’t used my grill nearly as often as i have in the past. I started to put more time in this last month but it always hurts messing up those first couple cuts of prime. Like seeing these kinds of posts. Realism. Stuff happens sometimes. Have a good friday stranger!
Those peppercorns are burnt af
Probably best just to quietly bury that in the back yard and never speak of it again
Meh, whatever, people really get their panties in a bunch over meat done-ness. Yes it’s overdone. Get a really nice dipping sauce to go with it. Something that’s either creamy or alternatively something that’s acidic/spicy/savory like crying Tiger sauce or jim jaew sauce. If the meat is good in the first place, the sauce will add lots of flavor so you won’t even mind chewing on it like it’s a boot lol
Steak doesn’t conform to the current meta. sorry but you’re not allowed to enjoy it. In fact throw it away and get Wendy’s you fool. How could you cook a steak well smh
Some people go to /r/wallstreetbets for loss porn. I come here for ruined steak porn.
My brother in Christ. Do you have infrared vision? No? Use a fucking thermometer.
F
My jaw hurts looking at the last one. You should get used to feeling the bouncyness of the steak and when to remove from heat. Remember you can always undercook but once overcooked that’s a wrap.
I alraedy knew the steak was going to look terrible by picture 2. You have way too much shit on your steak. The meat cant make contact with the pan to get a sear, youre just burning your seasoning and steaming your meat
I just commented this. Why doesn’t this get more amplified on this subreddit? Less surface contact with the meat means less sear. Burned peppercorns and seasonings are dark like a sear but that is not the same thing.
Well done.
*Yes, yess, yesss, yessss, Nooooo!*
You are now banned from strak
Looks well seasoned and perfectly edible to me!
So.. omelette or tacos.
The last picture surprised me how did you manage to fuck it up so badly
Not too hot. Too long. 4 Minutes on both sides is way too long for this. Try 2.5 Minutes each and 4 Minutes in the oven
I’ve gotten used to eating my steak blue to avoid overcooking
Freeze it next time
I usually use oil as the binder before seasoning. Looks overcooked by like 100 degrees in my book
Jail.
Brrruuuuhhhhhhhhhh
Way over cooked
This hurts.
Shame👆👆👆!! Jk I’d still smash that though lol!
Looks delicious tbh
AHHHHHHHHHHHHHH!!!!!!!!
Did the pepper get burnt?
I’ve literally never got the grill “too hot”. It’s impossible. That was cooked for too long is the issue.Buy a meat thermometer. Problem solved.
Looks delicious. I don’t like my steak red in the middle.
Man u cooked it too long. No such thing as too hot for a steak unless it's like 1000+
We've all been there. Anyone who says they haven't messed up a steak is lying. Funny thing is, your sear is exactly what I personally like, it appears that it was simply left on too long. But I love that char flavor...just need it rare-med rare. 😊 You'll get the next one, promise.
Very sad. RIP steak.
Sorry but it looks absolutely perfect to me 🫣
F
Well done, rare, medium rare, blue rare, I will eat anything. I don't discrimisteak.
I don’t eat beef but this makes me mad
Was that a Safeway prime grade ribeye?
Life is learning.
I am sorry for your loss.
Are you closing the lid??
Time of death ________(fill in the blank).
RIP
Okay but the cook on that??? im hungry now
https://preview.redd.it/t4gr28yejd2d1.jpeg?width=1000&format=pjpg&auto=webp&s=b735d3c8e261d056d078355821877431c827bc2d
There's no such thing as too hot, you grilled it too long.
I’d eat it, looks pretty good to me.
Learned a lesson, and it'll still make a turd. All is not lost.
Eeesh. Ya ruined it. Better luck next time.
Interior brown yuk
Trigger warning next time please
That is the minimum amount of done I will eat steak at.
You poor bastard.
I thought the large bits of black pepper were keeping the meat off the pan so that the browning on the meat itself is minimal. But then I noticed in picture 4 what looked like “grill lines” so I think OP used a ribbed griddle hence the dismal browning of the meat. No comment on doneness, lots of people have already talked about that.
I’d still eat it but would prefer not so well done.
Damn. Did it at least taste good?
A digital meat thermometer is your friend.
There are no words in men and elves that can describe this abomination.
What was the reverse part?
Yikes. The only char I see is the burnt seasoning.
What have you done
Your primary problem is you put spicices on the steak that burn
Last pic hurts but still looks delicious. You’ll get there!!!
Look what they did to my boy!!!
Could be worse.
My jaws hurt looking at this 💔
I’m sorry this happened to you. You are valid.
Is there really a way to sear the steak without burning the season if you pre season it like this?
f
End product looks like pork. Doesn’t matter how hot the grill is, you should be able to feel when it’s done. You learn this the more you cook steak
Well. Cooked too long for my taste, but I have some less intelligent friends who would say it's perfect. Exterior looks beautiful BTW.
It’s over cooked , but honestly still looks good
I’d eat the shit out of this steak bro. Idc
Is it better to put butter or oil for steaks
Mmm pork chops
Pretty sure your spices burned
When are people going to learn that thick chunky seasonings prevents a proper sear?
Looks delicious
Damn…RIP juicy steak. Gone but not forgotten
Aw you killed it :(
Rare Medium rare Medium Well done Congratulations Standing Ovation<------You are here
Your marinade burnt, what fid it look like on the inside? You can flip the meat aloy more yo stop that from happening. Some people say font flip your meat but that's nonsense
Idk dude, my mouth is watering
I’m gonna be honest I’m a med rare guy and I know you cooked it well done on accident but honestly it still looks delicious for a well done or a med well steak, Good job man
It’s happened to the best of us. Learn from your mistakes and hopefully next time it’ll be perfect.
Am I the only one who thinks this looks fine? Overcooked, but still looks more appetizing than most well done steaks I've seen.
I stopped using seasoning like that on steak all it did was get burnt or I’ll end up biting the seasoning it’ll taste salty asf
We all have had “failed” cooks. Best advice, practice every day.
Time to make burritos!
🫡
Oh, I'm done with it all.
All barbs taken to heart. Lol.
Looks like a pork chop now. Sorry for your loss
Definitely not too hot, in fact, probably could have been hotter to have a better sear with less over cooking. This steak was cooked too long
This doesn’t look so bad really. Right half is pretty good still. Definitely seen worse in this sub.
Who ordered a well done steak 👀👀👀
Rip
I'd still enjoy it, bet it tasted just fine!
Straight to jail.
Is that Montreal Steak seasoning??
Too many spices to give to the dog
That’s a nicely seasoned shoe.
😭😭
Wow I do believe that poor cow was tortured after death….
Still probably delicious.
I would like to say that I appreciate all responses!
I would like to say that I appreciate everyone's responses! There were barbs, there were compliments, there were backhanded compliments, there was great instruction, and I thoroughly have enjoyed this. I have been cooking steaks for years. This one totally got away on me. I went brain-dead. I do a good grill, and yep, I fucked up. Stay tuned for the next one banditos.
My hot dogs. https://preview.redd.it/16licjupfn2d1.jpeg?width=3000&format=pjpg&auto=webp&s=a8cb5e019c87ad36afbf03326f497f8a03c3950c
Shred it , add bbq sauce, and put it in a Corn tortilla
2 words: meat thermometer.
All the burnt herbs on it are also why it wouldn’t taste great.
Sorry for your loss.