I was told this was medium rare…. It looks like this because it was soaked in their bourbon sauce apparently…. I’m not a chef, but I cook often, it looks like they undercooked an old steak to me. It came out cool and did not taste good. Was supposed to be 12oz MR Sirloin. Am I in the wrong here?

Night started with some bonus protein of ants in the drink

Edit Clarification: I ordered it medium rare and this is what I got, they did take it off the check. They came over and said to me that it was medium rare and supposed to look like that…. The reason it looks like that is due to the “bourbon sauce” they soak it in? He said something along those lines but I was kinda just tuning him out as I wasn’t buying what he was selling….

… I’ve made mistakes and wouldn’t want to be blasted online. Just stay away from ordering steaks from distilleries in the Hershey, PA area lol. If you want to know exact location, DM me

Bit the bullet and bought a few tomahawks from snake river farms, idaho. Seasoned with maldon sea salt. Grill got up to 1000F and seared for 15 minutes. Finished in the oven covered. Pulled at 137. Legendary crust.

Turned out tasty, microwave mashed potatoes to be lazy.

On the Weber kettle

Or the highest grade beef. But still a pretty fun cook

On top of shoyu butter and corn rice. Triple sear method. 30 seconds each side on high heat cast iron, the. Rest and pour sake over, 30 seconds again each side and rest with shoyu poured over each side, 15 seconds final sear to lock in that shoyu…perfect

Reverse seared ribeye.

Pulled at 107. Let rest for about 10min. Patted dry. Put it in a ripping hot cast iron wi to avocado oil. Basted with butter and garlic.

Turned out just how we like it!

Huge spinalis. I usually overcook them but this time they turned out perfect. The sear was a little much but I like a little burnt. My wife said best steak she ever had, and I do this somewhat regularly.

Some might hate it and I don’t give a fuck.

Reverse sear to 100F internal and then sear on cast iron heated in propane pizza oven till internal 130F and rest few mins till 135F.

Heated up much faster than a normal reverse sear so didn't get the cast iron as hot as I normally would - will fix next time. Steak itself is fantastic, not dry aged but has a complex umami flavor with a little funk none the less. 👩‍🍳😙🤌

20 Oz Prime Ribeye Reversed Sear on smoker at 250* until 125\.*

Pulled off and let climb with carry over heat until hit its peak at 130* and fell back to 125*

Basted with Rosemary Beef Tallow Butter and put over coals for 30 seconds, rest 30 seconds, flip and repeat for 4 minutes total. Temp came up to 131*

Sliced and sprinkled with Rosemary Sea Salt.

Smoked then seared on the flat top. Steak fajitas for dinner last night 🙂

i asked for medium rare and got this. it's not uniform and it looks raw inside. i told the worker this doesn't look medium rare to me, he said it is indeed medium rare. Am I wrong?

American Wagyu NY’s. Reverse seared on a Weber charcoal grill.

Earlier post has the picture as well but I figured this was a better way to show it off. I think a bit more time and maybe more attention to the fat cap while cooking would’ve made it absolutely perfect. But it was a success all around.

Seasoned with salt, pepper, garlic powder, and dried thyme. Sous vide at 127F for 2 hours, seared in a cast iron.

Grilled up some sirloins today for labor day and made stripe for the family! What you guys think?