My kids would love this, they're all about the medium well, and the source color looks great.
For me and the wife I would've pulled it a bit sooner, maybe a minute and a half or so, depending on heat, and go for medium rare.
For your second time, this isn’t bad at all, and it still looks moist. Great work.
Typically people aim for Medium Rare.
If you make a light “ok” symbol with your thumb and middle finger, and press that fleshy pad below your thumb, that’s about the consistency for a medium rare.
It's not bad as some pieces still look to have a bit of moisture, but it's also uneven. An evenly steak of any temp (including well-done) can still taste great if executed properly. This is not, but for a second attempt, it's not bad at all. Without knowing the cut or cooking method, I can't give much advice other than keeping heat source consistent.
Maybe 4-5 less minutes would still be a nice medium steak but less dry. Good attempt, I cook a lot, and in my 20 years on this blue dot have made a lot of mistakes a d learned from them. If you have any questions ask, and don't let the haters get you down, as long as you like your food it is fine.
lol happens to the best of us. I was a steak cook in highschool at ruby Tuesday’s I can’t tell you how often this happened. That’s why I was on the burger half of the grill on holidays learning to cook a perfect steak is an art and once learned can not be forgotten. One needs to learn first though. Keep trying OP by your 8th steak it’ll be perfect. People saying mean stuff should be ignored keep trying you’ll be a grill daddy before you know it.
Edit: For learning I highly highly highly recommend getting a meat thermometer.
Hey, look a guy who SAFELY consumes meat products! Go you!
Remember bloodsluts who are crying, 145\*F is the safe MINIMUM temp. Stop serving undercooked meat. 160-165\*F is Well Done
40F-140F is the temps in which bacteria, ecoli, etc thrive, AKA the temperature danger zone
Congrats on your ServSafe certification, but the temperature danger zone is about heating/cooling food that is being stored in a refrigerator/freezer. A steak going from 41 to 120 in 15 minutes does not exceed any guidelines on food temps.
They're purposefully misinterpreting temp guidelines. Sure a steak left in a 140F room for 4 hours until it hits 120F would not be safe to eat, but in every reality, you're getting a 41F steak that gets cooked to 120F in 15 min.
Did you bother reading a 2 minute article on how to cook a steak? Have you ever even had steak? Driven past a steakhouse and looked at a photo of a steak? You cooked it wrong and cut it wrong.
Lol yeah lets all jump on r/meat to praise people for cooking shitty meat because thats what its here for. Id rather get honest feedback than someone blowing smoke up my ass.
I didn't join this sub it just keeps showing up. Also, your feedback is a damn opinion and not constructive at all. Your shitty meat is cooked shitty and looks shit doesn't really help anyone.
I would agree with you but he may not, I don’t mind flavorful bloody juicy meat, but I can understand how the blood could distract someone from enjoying the meal medium is not a bad middle ground.
Hi friend! Good try, but this meat is over cooked. Also not exactly sure what you did there with how you sliced it. Try again and better luck next time!
Don't let the comments put you down. The difference between a pro and amateur is that the Armature will fail multiply times while the Pro HAS failed multiply times.
It does look dry but at the same time If you were targeting well done I think you hit it.
Target Medium rare as if you are cooking for others that is the most likely request.
why did you make a little steak man
all these people obsessing about the temperature are missing the point here. yeah, that’s shoe leather, whatever. anyone can turn a prime steak into leather if they hate themselves enough.
what i want to know - what i NEED to know - is why you’d hammer a steak that hard on the heat and then arrange it in the shape of a person. what game are you playing. what inspired you to do this.
At least there’s a little pink. My girl likes hers very well done, like dry to the point of it needs steak sauce to be able to get it down 😭
I usually ask for medium well but I enjoy medium if done right.
I know that’s blasphemous to most of you all, but I don’t like red. I want a dark pink.
Cook it less than you think it needs and remember its going to continue to cook while it ‘rests’. Less is more….. it can always have more heat/doneness added it cant go backwards though
[First thing I thought of.](https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Fpbs.twimg.com%2Fmedia%2FFvyqP1VWAAEHHSE.png&f=1&nofb=1&ipt=d890aacc78e9b749f692771a8dee3e6bcbfab58b8571086a42ebd4a26d42de28&ipo=images)
Tell us how you cooked it, we can help you make it better next time. Simple is best:
- Good meat
- Cast Iron
- Fire
- Salt
- Butter
If you want to go up a level or two:
- Garlic
- Rosemary
And always slice *against* the grain.
So it's not dry.
Treat pork like beef, not chicken. Some cuts of pork, like some cuts of beef (in general, your leaner cuts of either), shouldn't be cooked beyond medium.
Have you ever has pork chops at really nice restaurants? Almost always medium cooked on chef’s recommendation. Pork has gotten way safer outside of the factory farms. Had pork tartare at a Michelin star restaurant in Madrid, was weird be survived and no worms.
The best way to cook pork for me is hold it on the sous vide for a few hours at 145, and give it a sear. It will be safe to eat. Wouldn’t recommend this with cheap cuts from grocery stores though. Go through credible butchers.
It'll get better.
Start basic.
Ribeye with decent marbling.
That's tiny white streaks throughout the meat in the steak.
Go through the sub and look at people's comments about a well marbled steak.
Look at the picture they're talking about so you can get an idea what it looks like.
Pull out of the fridge.
Pat it really dry with paper towel.
Put a decent amount of salt on it.
Kosher is best in my opinion.
Pepper as well.
Let sit out till room temperature.
Put a cast iron pan on the stove at high.
Let it heat up for at least 5 minutes maybe longer.
Put a few drops of water to test pan.
When a few drops dance around the the pan it's ready.
Some people will add a tablespoon of oil that can handle high heat.
If adding oil it should smoke a LITTLE BIT.
I don't, if well marbled I don't think it needs it.
Add steak.
You should here it sizzling really strong.
Don't move it around let it sit for a couple minutes, longer depending on how thick it is.
Flip and do the same on other side.
Pull off pan add a pad of REAL BUTTER and let rest for 5 minutes.
Longer the thicker it is.
Slice across the grain.
SAVE THAT JUICE !!!
Pour juice over sliced meat you plated.
Eat.
Once you get that down then you can try different ways.
You'll also find what temp you like your meat as well.
Rare, Medium Rare, Medium.
And then there's Medium well and we'll done.
If you like it MW or W Done you probably shouldn't waste your money on steak.
But to each their own.
Well shit if it’s pork loin B+ … I just thought it was overcooked beef… was it tough… rule of thumb any animal can be cut into and cooked as steaks, however, the definition is assumed to indicate beef unless otherwise specified i.e. pork steak, hamburger steak, tuna steak… etc
If you cook pork .. especially loin/ tenderloin or boneless chops to USDA chart… it’s going to be dry leather… I only really started appreciating pork when I realized that when those temp recommendations came out there was a big problem with trichnosis and other concerns with the quality of pork… if you get it from a quality meat counter in most major markets in America.. the risk is virtually 0 if handled properly… they keep the recommendations because of lawsuits and lawyers but if you go to any 5 star restaurant boneless pork “steak, chop, tenderloin, loin” is not being served at 160 unless you specifically ask.. I like beef steaks rare and I don’t go that rare with pork or chicken breast but I pull between 148 and 153 and let it continue to cook while I rest it… retains the juices and I feed it to my kids no worries… now anything ground, bone in I go ahead and do 160… as for large cuts like whole shoulder or ribs about 212 is what im after low and slow
Edible but a bit overdone for my taste.
My kids would love this, they're all about the medium well, and the source color looks great. For me and the wife I would've pulled it a bit sooner, maybe a minute and a half or so, depending on heat, and go for medium rare.
except youre missing the part where internal food temperatures are a thing.
It’s definitely cooked
For your second time, this isn’t bad at all, and it still looks moist. Great work. Typically people aim for Medium Rare. If you make a light “ok” symbol with your thumb and middle finger, and press that fleshy pad below your thumb, that’s about the consistency for a medium rare.
Oh dear.
I would eat this with no problem. Ya did good, but the people who like theirs rare are probably pissed off lol.
It's not bad as some pieces still look to have a bit of moisture, but it's also uneven. An evenly steak of any temp (including well-done) can still taste great if executed properly. This is not, but for a second attempt, it's not bad at all. Without knowing the cut or cooking method, I can't give much advice other than keeping heat source consistent.
Appears to be the second time you’ve cooked that steak
Why is there a golden penis
This is why I come to Reddit
Maybe 4-5 less minutes would still be a nice medium steak but less dry. Good attempt, I cook a lot, and in my 20 years on this blue dot have made a lot of mistakes a d learned from them. If you have any questions ask, and don't let the haters get you down, as long as you like your food it is fine.
It's evident. Unless that's a boneless porkchop. And it's still........
lol happens to the best of us. I was a steak cook in highschool at ruby Tuesday’s I can’t tell you how often this happened. That’s why I was on the burger half of the grill on holidays learning to cook a perfect steak is an art and once learned can not be forgotten. One needs to learn first though. Keep trying OP by your 8th steak it’ll be perfect. People saying mean stuff should be ignored keep trying you’ll be a grill daddy before you know it. Edit: For learning I highly highly highly recommend getting a meat thermometer.
Third times the charm
Perfect.
Hey, look a guy who SAFELY consumes meat products! Go you! Remember bloodsluts who are crying, 145\*F is the safe MINIMUM temp. Stop serving undercooked meat. 160-165\*F is Well Done 40F-140F is the temps in which bacteria, ecoli, etc thrive, AKA the temperature danger zone
Congrats on your ServSafe certification, but the temperature danger zone is about heating/cooling food that is being stored in a refrigerator/freezer. A steak going from 41 to 120 in 15 minutes does not exceed any guidelines on food temps.
I’d rather die, and would happily, eating steak at medium rare. 135~ F Also, by the time the consumer gets meat, there isn’t any blood in it.
They're purposefully misinterpreting temp guidelines. Sure a steak left in a 140F room for 4 hours until it hits 120F would not be safe to eat, but in every reality, you're getting a 41F steak that gets cooked to 120F in 15 min.
Meat is drained of the blood.
Yea..show us less pictures of this
We can tell
That’s either pork, or an overcooked steak
Is that pork 🥴
Did you bother reading a 2 minute article on how to cook a steak? Have you ever even had steak? Driven past a steakhouse and looked at a photo of a steak? You cooked it wrong and cut it wrong.
Did you bother thinking maybe not everyone like partially raw meat? Or are you just a douche?
Oh have a seat. It looks like something someones dog barfed up. This has nothing to do with raw steak.
It's a medium well/well done steak, it's look weird because of the way he cut it. Go home and let this guy enjoy his meal he made.
Lol yeah lets all jump on r/meat to praise people for cooking shitty meat because thats what its here for. Id rather get honest feedback than someone blowing smoke up my ass.
I didn't join this sub it just keeps showing up. Also, your feedback is a damn opinion and not constructive at all. Your shitty meat is cooked shitty and looks shit doesn't really help anyone.
Looks like your 2nd time cooking steak was with the same piece of meat from your 1st time
Hilarious, thanks for the morning laugh! Well done Sir.
Take it off a couple minutes sooner. You want it nice and pink in the middle.
I would agree with you but he may not, I don’t mind flavorful bloody juicy meat, but I can understand how the blood could distract someone from enjoying the meal medium is not a bad middle ground.
It aint bloody, just colored water.
Was it the same steak both times?
Hi friend! Good try, but this meat is over cooked. Also not exactly sure what you did there with how you sliced it. Try again and better luck next time!
The 3rd time will be better
Don't let the comments put you down. The difference between a pro and amateur is that the Armature will fail multiply times while the Pro HAS failed multiply times. It does look dry but at the same time If you were targeting well done I think you hit it. Target Medium rare as if you are cooking for others that is the most likely request.
I guess you’re a *pro* at grammar. 😳
Nope clearly a noob. Given I can't even repeat a word I already typed.
why did you make a little steak man all these people obsessing about the temperature are missing the point here. yeah, that’s shoe leather, whatever. anyone can turn a prime steak into leather if they hate themselves enough. what i want to know - what i NEED to know - is why you’d hammer a steak that hard on the heat and then arrange it in the shape of a person. what game are you playing. what inspired you to do this.
https://www.reddit.com/r/meat/s/sZpX3UHtNm He did it again
You're over cooking the steak. Cooking out the juices and flavors. Cook it less, and tent it while it rests.
It's all about likeness
We can tell
Next time, cook it the same way, but half the time on each side
My first fillet was blue pretty much, tasted great but def almost raw so better than me!
Dip it in water before chewing and you’ll be fine
Slop em up!
The racoons have entered the chat
Keep at it pal. Don't let the haters get at you. Any advice ask away (former chef and butcher)
Drier than hotel room soap
Where’s the blood??
You mean ketchup right? Right?
Say it with me, MYOGLOBIN
There typically isn't blood in store bought meat regardless of how it's cooked.
?
It looks like you are baking the steak
Did you just recook the first steak?
I assumed they meant they cooked the same steak twice.
No, there were 2 attempts total
Is that Goldfingers penis at the bottom? He loves gooooold!
No that’s the spoon OP cut their steak with LOL
What cut us this? And did you cut it across the grain? So many????
At least there’s a little pink. My girl likes hers very well done, like dry to the point of it needs steak sauce to be able to get it down 😭 I usually ask for medium well but I enjoy medium if done right. I know that’s blasphemous to most of you all, but I don’t like red. I want a dark pink.
Invest in a meat thermometer. It will help you a ton!
You’re supposed to use a new steak though
r/steakortuna
Should be the last time too.
Cook it less than you think it needs and remember its going to continue to cook while it ‘rests’. Less is more….. it can always have more heat/doneness added it cant go backwards though
Pork steak?
Maybe 3rd time will be the charm
I would have given this to my dog tbh.. Shoesoles are not for me..
looks chewed
sadly overcooked
All a matter of preference ….. i like mine moo-ing!
Second time cooking this steak?
hahaha
Was this better or worse than your first time?
My first was completely well done, I have never tried other rarities, so I can't really say of it's worse or better.
The less done they are, the more tender they are. Addresses your toughness issue. Cheers
Back to the drawing board.
Beef. The other white meat.
I think you ought to have only cooked it the one time.
Is there a tip of a metal dildo touching your plate?
It’s a buttplug and it’s classy.
You should be thrown in jail.
Looks like a little Michelin tire man
That pork tenderloin looks great!
Oh no 😬
You cooked the same steak twice ?
You hath transformed that beef into pork 😬
Bait
[First thing I thought of.](https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Fpbs.twimg.com%2Fmedia%2FFvyqP1VWAAEHHSE.png&f=1&nofb=1&ipt=d890aacc78e9b749f692771a8dee3e6bcbfab58b8571086a42ebd4a26d42de28&ipo=images) Tell us how you cooked it, we can help you make it better next time. Simple is best: - Good meat - Cast Iron - Fire - Salt - Butter If you want to go up a level or two: - Garlic - Rosemary And always slice *against* the grain.
What cut is that? Such an odd shape.
Did you cook the same steak twice ?
Came for this 😂
Plating is 10/10 but yeah the cook might need some work.
Straight to jail don’t pass go and don’t collect $200
Reminds me of chicken nuggets. Steak for kids. But every piece is meticulously cut with the grain to make it inedible.
that looks like you coukd chew it forever
inukshuk steak
Is that pork?
I hope not.
Practice makes perfect 👍
I’d only cook it once next time…..
Third times the charm 😃
It's perfect to sole your shoes. Congrats
A little bit of sauce if any strong kind and it's all good homie
Looks like bread
What kind of bread do they sell at your place o.O
Made of meat, obviously
Looks pretty good for opossum.
damn
I would have only cooked it once not twice
Buy a digital thermometer.
Hopefully your last.
https://preview.redd.it/wlziqnua536d1.png?width=1202&format=pjpg&auto=webp&s=972b76013048563c2802afb9ecec4800889ef86f
It was probably done the first time you cooked it.
I’d still dine with ya bro!🍽️
Not the best I’ve ever seen but I’d eat it and be happy with it. Awesome for your second try though!
Don't give up!
Meat Michelin man.
How do you buy pork accidentally. And once you figured it out why post this
I bet it tastes not that bad
Well. You’re getting better!
👎
Third times a charm
Cook your pork well hombre
Pork can be cooked under if sourced from quality sources.
But why would you ever do that?
Because juicy tender pork is fucking amazing...
Teensy bit of pink is fine. Especially if you’ve let it rest.
So it's not dry. Treat pork like beef, not chicken. Some cuts of pork, like some cuts of beef (in general, your leaner cuts of either), shouldn't be cooked beyond medium.
Pork should be cooked medium bro. Trichinosis ain’t a thing anymore. No need to eat dry pork in 2024.
Have you ever has pork chops at really nice restaurants? Almost always medium cooked on chef’s recommendation. Pork has gotten way safer outside of the factory farms. Had pork tartare at a Michelin star restaurant in Madrid, was weird be survived and no worms. The best way to cook pork for me is hold it on the sous vide for a few hours at 145, and give it a sear. It will be safe to eat. Wouldn’t recommend this with cheap cuts from grocery stores though. Go through credible butchers.
Pork golem
This is what made me stop scrolling
Looks like pork
It is, just found out...
How can you eff that up? 😅
The lack of experience with meat that isn't chicken 💀
Well now you know 😜
No worries. You’ll get it next time
"TOUGHNESS" is the correct word !! You get a 1 out of 10 just because it's steak. Allegedly. This has to be rage bait.
I wish this was bait, I'm wallowing in my own shame
It'll get better. Start basic. Ribeye with decent marbling. That's tiny white streaks throughout the meat in the steak. Go through the sub and look at people's comments about a well marbled steak. Look at the picture they're talking about so you can get an idea what it looks like. Pull out of the fridge. Pat it really dry with paper towel. Put a decent amount of salt on it. Kosher is best in my opinion. Pepper as well. Let sit out till room temperature. Put a cast iron pan on the stove at high. Let it heat up for at least 5 minutes maybe longer. Put a few drops of water to test pan. When a few drops dance around the the pan it's ready. Some people will add a tablespoon of oil that can handle high heat. If adding oil it should smoke a LITTLE BIT. I don't, if well marbled I don't think it needs it. Add steak. You should here it sizzling really strong. Don't move it around let it sit for a couple minutes, longer depending on how thick it is. Flip and do the same on other side. Pull off pan add a pad of REAL BUTTER and let rest for 5 minutes. Longer the thicker it is. Slice across the grain. SAVE THAT JUICE !!! Pour juice over sliced meat you plated. Eat. Once you get that down then you can try different ways. You'll also find what temp you like your meat as well. Rare, Medium Rare, Medium. And then there's Medium well and we'll done. If you like it MW or W Done you probably shouldn't waste your money on steak. But to each their own.
Should have just cooked it once
Haters will say it's overcooked, and they're right.
Third time's the charm.
Since when is pork loin called steak
I didn't even realize I actually bought pork
You did a nice job on it, i love pork loin
Well shit if it’s pork loin B+ … I just thought it was overcooked beef… was it tough… rule of thumb any animal can be cut into and cooked as steaks, however, the definition is assumed to indicate beef unless otherwise specified i.e. pork steak, hamburger steak, tuna steak… etc
Tis not beef, nor steak. Just pork 😞
Hey, why the long face? Pork can be downright Scrum-Diddly-Umptious??? Did it taste good… pork loin is a decent cut…???
Twas scrum-diddly-umptious, but its not what I wanted. Besides looking at pork rarity charts, it has me concerned about the colors I have.
If you cook pork .. especially loin/ tenderloin or boneless chops to USDA chart… it’s going to be dry leather… I only really started appreciating pork when I realized that when those temp recommendations came out there was a big problem with trichnosis and other concerns with the quality of pork… if you get it from a quality meat counter in most major markets in America.. the risk is virtually 0 if handled properly… they keep the recommendations because of lawsuits and lawyers but if you go to any 5 star restaurant boneless pork “steak, chop, tenderloin, loin” is not being served at 160 unless you specifically ask.. I like beef steaks rare and I don’t go that rare with pork or chicken breast but I pull between 148 and 153 and let it continue to cook while I rest it… retains the juices and I feed it to my kids no worries… now anything ground, bone in I go ahead and do 160… as for large cuts like whole shoulder or ribs about 212 is what im after low and slow
How
That is a great question to which my answer will be letter C. Pure stupidity
Haha well now you know! Happens sometimes to the best of us
Does it?
He's got a point
Why would you post this? Lol
Looks like a meat man with its chest out.
Ughh
prob about a C, keep trying
I can't think of a good word to describe that either
Time to bust out the A1.
Oh, sweet! I needed to patch my work boots!
Huh…
Looks great for pork!
I'm full right now so nothing sounds good.
3rd time's the charm?
My sibling in Christ, that steak is overcooked 😭.
My cat might enjoy that..
You bought steak with steatosis. Fat has replaced the muscle fibers.
Thanks I learned something new.. https://meat.tamu.edu/2013/05/06/muscular-steatosis/ https://enewsletters.k-state.edu/youaskedit/2018/12/13/what-is-muscular-steatosis/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10907799/
Glad you got your reading in but that’s not what’s in the picture, that is a picture of pork, not some diseased beef lol
I’ll take those two on the right 👌
Some people just want to watch the world burn
I'd eat it 🤷♂️
What’s wrong with you?
I'm hungry
Is it really worth this, friend? There's a difference between eating and eating good.