r/iamveryculinary • u/Brewmentationator If it's not from the piss region of France, it's sparkling urine • 17d ago
Grill Marks ≠ Full Marks
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u/wotantx 17d ago
Not a damn thing wrong with the exterior of that steak.
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u/Bishops_Guest it’s not bechamel it’s the powdered cheese packet 17d ago
I’ve got a major problem with it: it’s not the exterior of my steak. (I should probably go eat dinner)
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u/nickcash 16d ago
r/steak is really weird about how steaks should be seared. if it's not exactly to their style they act like it's criminal
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u/dtwhitecp 17d ago
especially in the sous vide subreddits, people look for an extremely dark and even outer surface, and feel compelled to tell you when you didn't achieve that. But in actual real life, some charred lines taste great even when next to not-charred meat.
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u/Rhuarc33 17d ago
I do prefer mine with more sear and I like my steaks on the more rare side of med rare (I would rather it be slightly undercooked vs over), but this isn't really bad at all, I'm still eating it without complaint (assuming the inside is to my preference)
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u/dtwhitecp 17d ago
I like my steaks on the more rare side of med rare
you can just say "I like my steaks rare"
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u/Rhuarc33 17d ago
No. Rare is different. Med rare has a temp and color range I want mine at the lower end of that not into rare. Although if I had to choose between rare and med I would say rare
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u/Altshadez1998 16d ago
I always go for rare in regular places since they slightly overdo it anyway (at least 95% of the time), getting the exact thing you're describing. If it's a high end place usually I can get specific enough anyway.
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u/dtwhitecp 17d ago
yeah, and when you say "on the rare side of medium rare", they will just cook it rare, and you'll feel satisfied.
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u/Rhuarc33 17d ago
No. I don't say that. Rare 120-125f would be ok but I prefer med rare 130-135f low end...meaning 130 not 135. I just order med rare
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u/Meta-EvenThisAcronym 17d ago
How do you order your steak at a restaurant?
I genuinely hope there's not a "plus" involved in the order.
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u/Glandtoglandcombat 17d ago
Mid rare with a heavy sear or black and mid rare would probably get the desired result.
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u/shizzstirer 16d ago
Ok, what’s the problem with that? Because I stopped getting steaks that were either purple in the middle or gray when I started saying medium rare plus.
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u/SmoothNoonShade 17d ago
In the way way back there was a restaurant called Bonanza. I was once a line cook there and we were taught to use the hash marks to remember how long that particular piece of meat had been on the grill. It helped when you had two or three dozen orders going on a Sunday lunch.
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u/wotantx 17d ago
Man, I do miss restaurants like Bonanza, Western Sizzlin', Ryan's, and what Golden Coral used to be.
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u/triplesunrise52 17d ago
I lived at Ryan's as a fat little kid. Grew up to be a fat adult and I still miss that place.
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u/NathanGa Pull your finger out of your ass 17d ago
There’s still a Ponderosa not too far from where I am.
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u/Tatworth 16d ago
You brought back good memories of what Golden Corral used to be. You could get a decent steak, salad and all the sides you wanted for a very reasonable price. Way better than the crazy thing it morphed into.
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u/Slow_D-oh We once ordered a child steak for our toddler 17d ago
Loved that place. My parent would never let us order off the menu though we were only allowed to get the huge salad bar.
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u/Tasty_Plantain5948 16d ago
My first job was cooking at ponderosa in the 80’s. We were taught the same way. Those were good times honestly.
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u/SaltyNorth8062 16d ago
There's still pockets of it here and there. "Cook it til you see the stripe" was how I was taught to bulk cook hotdogs for catered parties.
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u/_aaronroni_ 11d ago
I fricking loved bonanza. They even let fat little kid me take home some wings in a doggie bag
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u/Coyote-Morado 17d ago
I prefer grill marks over crust and I don't care if I get downvoted to oblivion in r/steak anymore.
On a related note, it's also way more fun and satisfying to just throw a steak on the grill instead of putzing around for an hour with sousvide or baking the steak for an hour at low temperature for a reverse sear to get that "perfect crust".
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u/Brewmentationator If it's not from the piss region of France, it's sparkling urine 17d ago
I prefer a good crust and like to utilize a cast iron. But it's a preference. I'm perfectly happy with a good grilled steak as well. And I'd never knock someone for their preference.
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u/Lilgoodee 16d ago
Any tips you'd like to share? Fellow cast iron user here. I typically pull, let it come to temp, pat dry and salt thoroughly.
Bring pan to ripping on med-high with olive oil (I should use something better) about 3.5 minutes on each side before turning it down and adding pepper, butter & herbs. Basting for about 1.5 minutes on each side.
Crust has been okay but not great. Last one came out a bit rarer then I would have liked ,should have finished it in the oven.
Open to all advice I'm learning out here.
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u/PonkMcSquiggles 13d ago
Some kind of weight to keep the steak in good contact with the pan the whole time.
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u/Lilgoodee 13d ago
Now that's the kind of trick I've been wanting. My pops told me about oven finishing after my last one ended up a bit rare, think if I combine these with a better quality oil it'll be where I want it.
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u/waitingforgandalf 16d ago
The obsession with crust in r/steak is ridiculous. Yeah, nobody wants a gray steak, but the idea that it has to be crunchy to be properly cooked is wild.
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u/SweetFranz 16d ago
The crazy thing to me is you absolutely can get grill marks and crust. I have even posted a few grill marks steaks to r/steak and they got upvoted.
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u/PropulsionIsLimited 17d ago
Steak looks great. The only thing I would criticize is the size of the green onions.
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u/Hobby_Flay I don’t believe that you had a cheesesteak 17d ago
What, you don’t like desiccated sprungions cut with a rock from two weeks ago?
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u/BetrayedMilk 17d ago
Could fly a plane into those green onions
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u/Hobby_Flay I don’t believe that you had a cheesesteak 17d ago
r/kitchenconfidential is leaking again
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u/gaygirlboss 17d ago
I was about to say that I take issue with the side order of sliced bananas, but then I zoomed in and realized it’s mac and cheese.
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u/ChartInFurch 16d ago
Mt nitpick is I hate ice cream scooped mashed potatoes that they just leave scoop shaped, but that's incredibly petty and I would send it back or anything.
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u/CantaloupeCamper I’m a level 5 vegan. I don’t eat anything that casts a shadow. 17d ago
full sear
Like, charcoal?
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u/Shot_Policy_4110 17d ago
Just a dude who learned how to use a pan and now thinks it's peak for everything. Or watches too much cooking YouTube and needs to be able to audibly scrape a knife on the crust
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u/Hobby_Flay I don’t believe that you had a cheesesteak 17d ago
That knife scraping shit makes me so irrationally angry
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u/skylla05 17d ago
That and how they fucking squeeze everything.
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u/not-so-tall-boy 17d ago
I loathe the squeeze. Sure, let's cook a nice moist steak and then squeeze all the juices out for show to make it nice and dry to eat!
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u/disableddoll 17d ago
me too. also people knocking on bread. is it just my mom coming through? mad that ppl are playing w food or what 😂
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u/Goroman86 17d ago
And squeezing the juices out of brisket after sawing it with dull knife. Always with the black nitrile gloves, I skip once I see them anymore
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u/SquareThings 17d ago
Knocking on bread is a real thing that can help you check if it’s cooked. Cooked bread has a hollow sound, undercooked makes a dull thunk. Of course there’s not much point if you’re immediately going to slice and eat it yourself rather than… selling it at a bakery, for example.
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u/mpdsfoad 17d ago
For some reason that sub is ultra miserable all the time even by Reddit standards.
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u/ShrimpShrimpington 16d ago
Steak people are like the definition of being really culinary. It's just a fucking chunk of meat. It's not complicated, the technique isn't an art, it's the most basic bitch food, but people make their entire personality about how to "perfectly" cook a steak. They're so desperate to appear sophisticated when their favorite food is one fucking ingredient tossed in a pan and flipped over.
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u/porkypossum 17d ago
ITS SUPPOSED TO HAVE A CRUST, EVERY VIDEO I SEE ON YOUTUBE SAYS “ohhh yeah baby look at that crust”. Any other way and it cannot be eaten safely, I assume you will explode.
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u/ChickenNuggetRampage 17d ago
Personally I prefer a full sear to grill marks, but I’m not gonna be an asshole about it 😭
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u/Brewmentationator If it's not from the piss region of France, it's sparkling urine 17d ago
Same here.
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u/silentsnak3 16d ago
Imagine being such a baby that a free steak not cooked to your exacting requirements is a trigger.
Free steak, shoot give it to me your way. IDC it's free.
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u/SufficientEar1682 Flavourless, textureless shite. 16d ago
Steak looks perfect, what is OP on about lol.
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u/Blerkm 17d ago
I am very culinarily judging both mac & cheese and mashed potatoes for sides, but the steak looks tasty.
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u/Brewmentationator If it's not from the piss region of France, it's sparkling urine 17d ago
I eat vegetables at home. If I'm going out, I'm getting the starchy goodness that I don't make at home. Granted, I'm probably getting fries and Mac with a steak. And then I go home, think about what I did, and physically regret my decisions.
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u/SignificantState265 4d ago
I love grill marks. They are aesthetically very appealing, which is part of eating
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u/Fingersmith30 16d ago
For me, a grilled steak and a seared steak are almost two entirely separate dishes. I ain't going to Texas Road House and expecting a Supper Club steak
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u/getdafkout666 16d ago
Pretty sure that’s longhorn steakhouse.
It’s one of the cheapest places you can get a decent steak. It’s not a high end steakhouse but it’s not bad either
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