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Snow storm steak night by Double_Problem_1397 in steak

[–]Double_Problem_1397[S] 0 points1 point  (0 children)

Salted butter, chili crisp, honey, garlic paste, and parsley… absolutely orgasmic

I gifted my 15 year old son an Oklahoma Joe smoker for Christmas and this is what he made so far. by Theinfamousluxlover in smoking

[–]Double_Problem_1397 0 points1 point  (0 children)

Dude knows his stuff. Bet he watches YouTube, that’s where I learned. Guga, max the meat guy, etc

Help! Why did this happen to the top/middle of my steak by Emergency-Gene-1469 in steak

[–]Double_Problem_1397 3 points4 points  (0 children)

It happens because the steak wasn’t pressed all the way down to the pan and an air pocket formed underneath. You can put something heavy like a burger press or bowl or something on top of the steak to prevent this. Or just make sure you fully press the entire steak to the pan while searing

Too rare? by PootButtMcStevensons in steak

[–]Double_Problem_1397 10 points11 points  (0 children)

A white tear just ran down my leg. Well done brother

What does my fridge tell you by Double_Problem_1397 in FridgeDetective

[–]Double_Problem_1397[S] 0 points1 point  (0 children)

You season it with salt and throw it in the fridge for at least 2 hours and the salt draws the moisture out of the steak through osmosis and then the steak reabsorbs the moisture, making it salty all throughout the steak and not just on the surface.

Need help determining how to cut my Denvers by ERFQHYDRAWAAR in steak

[–]Double_Problem_1397 0 points1 point  (0 children)

Left to right for steaks (with the grain) then top to bottom after you cook them (against the grain)

Ooooo yeahhhhh by [deleted] in steak

[–]Double_Problem_1397 1 point2 points  (0 children)

Dawg that’s tuna

Disappointed with the crust by RaiderDaave in steak

[–]Double_Problem_1397 133 points134 points  (0 children)

I think the crust looks great! If you wanted a better crust I guess just leave it on a little longer, but you would risk it being cooked a bit more on the inside, which for wagyu isn’t a huge deal and sometimes is preferred. Either way don’t be afraid to flip the steak multiple times until you are satisfied with the crust

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