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i'm so faqing disappointed with my ribeye steak grilling skill

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  • #31
    try reverse searing your steak bro

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    • #32
      Originally posted by B.UTLER View Post
      Dumb@ss I meant more difficult for me to cook thicker steak than thinner.

      Also the pan seared and oven way of cooking. That's what I was doing before I bought an outside grill. It still does not taste as good as saltgrass restaurant (the steakhouse i eat)
      No you fecking esl ******.

      Not harder or more difficult.

      Longer.

      You treat the same cuts the same. Thickness just varies time.

      Different cuts you cook differently and taste differently.

      BECAUSE THEY'RE DIFFERENT CUTS!!!!


      tang ina ang boba mo, mare.

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      • #33
        Originally posted by B.UTLER View Post
        I guess that's the reason I have success with thinner steak.
        Exactly. Nothing wrong with thin steaks.

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        • #34
          Originally posted by Left Hook Tua View Post
          No you fecking esl ******.

          Not harder or more difficult.

          Longer.

          You treat the same cuts the same. Thickness just varies time.

          Different cuts you cook differently and taste differently.

          BECAUSE THEY'RE DIFFERENT CUTS!!!!


          tang ina ang boba mo, mare.
          Dumb@ss I already said I'm cooking 9 mins per side for ribeye and only 7 mins per side for a thinner New York strip.

          But New York strip taste better

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          • #35
            Originally posted by B.UTLER View Post
            Dumb@ss I already said I'm cooking 9 mins per side for ribeye and only 7 mins per side for a thinner New York strip.

            But New York strip taste better


            mag Denny's ka nlang

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            • #36
              Originally posted by -MAKAVELLI- View Post
              mag Denny's ka nlang
              Namo I eat at saltgrass

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              • #37
                http://www.businessinsider.com/how-t...e-steak-2014-7
                Its my favorite cut when I eat steak which isn't often. I love the fat and suet.

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                • #38
                  Butler the steak expert

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                  • #39
                    Originally posted by B.UTLER View Post
                    what a faqing waste of expensive prime ribeye.. i dont have issue with grillling a "thin" steak like new york stip but whenever i do the same procedure with a thicker rib eye, i always messed it up.. it doesn't taste good at all..

                    next time i buy a ribeye, i'll have the butcher cut the thickness in half so i got 2 steaks..

                    unless you guys got a good way of grilling a steak 1" or more thick..
                    I will cook you great steak when you get here for the Olympic s...
                    top shelf brother.

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