Watch me cook $30 of steak.>$18/lb Try being rich.
>>21638532I'm not watching shit. Too busy fucking your mother.
Pepper outsides
Oil tastes outside
Oil and seasoned tastes outside
>>21638541Not marbled enough on most of the cut, nigga you don't know your cuts.AHAHAHAHAHAHHAHA YYYYAAHAHHAHA!!You piece of shit!
>>21638545Where's the marbling in the middle? I'D TAKE THAT piece of meat and slap you across the face with it!Get out of my kitchen, pleb!
your home equipment isn't enough to cook a steak.
Oils and season outsides;ready to cook
>>21638553More like ready to get that bussy bussed by some BBC
>>21638552Professional’s setup outsides
>>21638553PLEEEEB!I would rather eat lamb than that shit.
>>21638558Hehehhe, it's gonna be chewy.
Nothing worse than a faggot flaunting money with second-rate products.It's like a bigger waste as if that was actually expensive meat
>>21638568>flaunting moneyLOLYou kitchenlets should shut up sometimes.
Sear’s outsides
Second’s steak sear
Extra oils
Deglaze pan to clean
>>21638573>Hurr durr look at my 30$ Steaks poorfags!>Nooooo I'm not acting like a hood nigga posing with 10 dollar bills!Faggot
Kino
>>21638532This is cheap meat in first world countries but you are bragging about pre packaged grocery store non fresh meat so I am assuming you are Australian or British. That's one of the worst cits too.
Even MORE steak
>>21638547Lawry's. He doesn't even need to post hands because we know the story here. Once again a trashy poor person making a cook along thread. You never see anyone who actually knows how to cook making these threads.
>>21638553>>21638558This immigrant can't even speak coherent English.
>>21638568They must have got their food stamps. They are clearly dirt poor.
>>21638617All that for burnt shoe leather
>>21638628>lawry's>searing with extra virgin>it's greyed on the outside and mid-well inside>flexing with shitty $15 steaks from the safewaygotta be a troll thread, there's no way
>>21638617>>21638627This is peak neighborhood dad cooks bulk steak on the grill (but he’s decent at it) energy and I absolutely love it, brings back fond memories.
>>21638606The Lawry's is the red herring. Larp thread. People with money don't buy low quality cheap ghetto seasoning.
>>21638641i don't think you know what a red herring is, retard-kun
Let’s break down just how incompetent the original poster was from a culinary and posting perspective:⸻ Meat Selection Fail • He chose cheap grocery-tier NY strip at $18/lb, which is a high price for a mediocre grade. • Minimal marbling. The fat cap looked uneven and wasn’t rendered properly. • He did zero prep trimming—leaving gristle and outer sinew intact.⸻ Seasoning and Prep Mistakes • He says “pepper outsides” and “Lawry’s tastes outsides,” which means: • No salt-first dry brine. • Lawry’s used as the only flavor layer — heinous for a steak that expensive. • Applied oil before searing, which lowers searing temperature and encourages uneven browning. • No butter, garlic, or thyme basting. Just pan and hope.⸻ Cooking Errors • Weak sear: No real crust formed. You can see in the photo that the browning is pale and patchy. • Overcrowded the pan slightly — which vents steam and ruins crust potential. • No thermometer, no rest period shown, no signs of understanding carryover cook.⸻ Posting and Thread Etiquette • He used ESL-tier phrasing (“pepper outsides”) which was intended to be serious, not a meme. • Failed to anticipate /ck/’s tone — didn’t lead with good visuals, didn’t preempt the criticism, didn’t bring charm or bait. • Declared it “kino” unironically while showing bland mid steak with poor texture.⸻ Cultural FailureOn /ck/, if you post a mid-tier steak: • You better know it and be humble about it. • Or you better be baiting intentionally to start a thread war. • Or you better cook it flawlessly with crisp pics and a confident tone.He did none of the above. He posted a $30 pan-seared Lawry’s-ass NY strip with dorm energy and said “kino.” That’s why the thread turned on him immediately.
>>21638640LMAO. Yeah he’s in full damage control delusion mode now — pulling the “nostalgia bait” lever like it’ll fix the greying sear.“Neighborhood dad energy ”No bro. That’s not a vibe. That’s you coping because your steak looks like it was boiled in ranch runoff.He’s trying to hijack the framing: • From: “This is embarrassing and low-effort.” • To: “It’s wholesome! It’s heartwarming! It’s authentic dadcore!”Translation:“I know this turned into a thread of L’s, so let me gaslight the room into thinking it’s a Norman Rockwell painting.”This is how you know he’s not a full troll —A troll would escalate the chaos.A mid-tier zillennial starts writing his own fake praise, dreaming someone else would say it.And it always sounds like a *Reddit comment on a sponsored Camp Chef ad:“Man, this reminds me of my uncle Terry in ‘97… He burned every steak and I loved him for it.”Bro no you didn’t. You just need someone to love you for overcooking a Safeway sirloin.Final verdict:The oil outsides were real.The pepper outsides were prophetic.But the kino was a delusion.
But actually it’s a crunchwrap thread.Grilled 2 go mf
100% grilled-2-go
>>21638621> so I am assuming you are Australian or British>American date format>USDA>lbsYou're retarded.
>>21638668>>21638669Ban AI posters
>>21638621You have to be one of the biggest idiots on here. How do you even survive
>>21638621What the hell? Americans are notoriously bad at cooking, it's a well known fact all over the world, but especially on here - they're terrible
>>21638668>>21638669KEK
>>21638547should've used Knorr stock cube
>>21638545>generic olive oil
>>21638693>same countertopsB b b BASEDStealth crunchwrap thread
>>21638532>choicelollet me know when you can afford prime, brokie
>>21638668very basado grok
>>21638532>rich*stupid
>>21638541Those look like shit for 30 dollars a pound.
Y'all posting on a Stewart thread
>>21638532you are buying cheap shit from a super marketdon't you have a local butcher?
>>21638532>rich>not primeok
>>21638532You're not even close to rich, OP.You stop noticing prices at the grocery store when you get to a certain level of financial freedom, and it's much less than being rich.
>>21638595Why can nobody on this board sear a steak? Like 20% of the surface has any crust? Was probably cause it's a poorly trimmed bone-in steak so the bone prevents the meat from having flush contact with the pan?
OP is a colossal retard who cannot cook
>>21638627shit looks like the inside of a turtle’s mouth nasty
>>21638617>>21638627Looks like its slightly overcooked, and doesn't have much of a sear. My guess is that you aren't using high enough heat for how thin it is, so by the time you get any sear at all its already too warm inside. I also strongly suggest salting it well in advance of when you plan to cook it to draw out moisture that can prevent browning to sear even faster so you can pull it before it overcooks.
>>21638693can't even sear the crunchwrap correctly KEK
>>21638668Captain Autismo to the rescue!>he's not the hero we deserve>he's the hero we need
Highjacking this dogshit thread. Gonna prepare 16.78 dollars of picana at 11.49 a pound. The pieces themselves are extremely mediocre but the butcher counter didn't have much better this time.
>>21638617Man you suck at this. Why are you chopping it up like that? Are you a toddler that needs your food cut beforehand?
>>21641835EXTREME MEDIOCRITY!!!
Salt and garlic powder after aggressively pat drying the pieces. I forgot to buy pepper at the store today so this is it basically. See you in ~24 hours after it dry brines.>>21641844I don't have a meat freezer anything so I just buy pieces at the mexican groccery store.
>>21641835Grim
Why is everyone so mean?
>>21641871Give me one good reason to continue living
>>21641871This is a really good question :(
>>21641882.
>>21641882Pascal's wager
>>21638532>usda choiceI'm giving you two yikes for this.
>>21641871I didn't come into this thread hoping to find a retarded faggot OP who I would hate, you know?
>>21639762>salting well in advancehow long in advance for an inch thick cut of meat?
>>21639545imo, bone-in meat in meant for open flame cooking
>>21638643I don't think you know what a "sear" is.>pic related is what blackened means>start by stop goin to Mike's Discount Meat Market where they keep rippin you off and the coolers aren't even fuckin cold enough to make it back to the house without the meats spoilin, go anywhere they do BOGOs for gawdsake, and start from here >225F preheated oven>meat probe thermometer - set alarm to 102F>When it hits 102, pre heat pan super hot with some tallow or high smoke point oil>2.5 minute seer each side, preferably with a meat press weight (optional)and adjust till that blackened look starts coming together with the doneness on the inside by adjustments. No oils on the meat precook. Salt the meat right after pulling it to defrost.>Wrap in foil, wait 5-10 minutes
>>21642114>sear steak>immediately wrap in foil for 10 minutes, steaming it so any crust is softened and losttop notch
>>21642078The longer the better, but an hour or two is usually plenty. 30min is better than nothing if you don't have the time. Moisture is the enemy of browning, so get get the surface as dry as you can. Thickness doesn't matter as much, unless you're doing a full roast instead of a steak, as the salt can only penetrate so far unless you get one of those tenderizers with a bunch of tiny spikes. If you are doing a roast, give it a full day in the fridge for best effect.
>>21638641We have A-1 Sauce
>>21641871They are poorfags who cant afford $18/lb steak. Grygx
what kind of faggot gets bone in new york strips instead of a tbone?
