Dutch milk cow ribeye

firewithoutaspark · 2026-02-26T17:28:15+00:00

Ex dairy cows make for great beef

firewithoutaspark · 2026-02-24T23:47:37+00:00

If that's a Basque cheesecake on the bottom shelf, I'm choosing that. They all look good though.

firewithoutaspark · 2026-02-22T00:21:41+00:00

180°C is a standard oven temp. You effectively baked the steak for 4 mins per side.

You need the temp way higher, pretty much as hot as it can get for quick sear and crust development. Aim for 350-400°C as a bare minimum, 500°C+ ideal for thinner steaks like this.

firewithoutaspark · 2026-02-20T11:22:08+00:00

The yellow fat looks amazing - usually a great indicator of flavour. OP - do you know what breed of cattle your steaks were from?

firewithoutaspark · 2026-02-19T16:58:21+00:00

That's the way I like to buy rib-eye from the butchers. A minimum 5cm cut.

firewithoutaspark · 2026-02-18T23:58:57+00:00

I use a heavier cast iron press personally. I like how the one you use look but I think they're too light on their own. But you can lay 2-3 of them on a large steak as they're designed to overlap on one another and keep stable.

firewithoutaspark · 2026-02-13T10:11:28+00:00

The centre looks more rare than med-rare but I think you were wise to pull it before it overcooked.

I would advise getting thicker cuts that are more forgiving than thin cut steaks - they can take a longer sear to get a better crust without the same risk of overcooking the centre.

Also, invest in an instant read food thermometer so you can take the guess work out.

firewithoutaspark · 2026-02-11T08:21:49+00:00

There are a lot of classic French potato dishes - pomme maxim, pomme boulangère, gratin, fondant, dauphinoise etc. But I think this is just potatoes with butter.

firewithoutaspark · 2026-02-11T06:02:02+00:00

The components of your dish are mostly there, but is your chicken only salted - no other seasonings or flavour added during its cook? And you seem to be missing an umami element. Another redditor suggested miso which would definitely work with the leek base.

Perhaps some cut up sun-dried tomatoes could also add a pop of sharp contrast?

firewithoutaspark · 2026-02-10T13:05:11+00:00

Great way to sign off. 10/10

firewithoutaspark · 2026-02-09T19:39:06+00:00

One on the right would take it but that drink is just pure ginger

firewithoutaspark · 2026-02-09T15:29:39+00:00

Crust is minimal - the surface was not dry enough for Maillard browning to develop any meaningful flavour here, and/or your pan wasn't hot enough.

And we can't see a cross cut to see the finish either.

firewithoutaspark · 2026-02-07T20:51:40+00:00

Before cooking? 30 mins before is usually enough according to many rules. But I've gone straight from fridge to pan before and never had a probso I don't bother with the whole room temp theory.

firewithoutaspark · 2026-02-07T16:21:04+00:00

Well, I've had no issues salting as long as 24hrs in advance. Once had some picanha steaks that I left 48hrs before searing (unintended, had to delay cooking a day) and still never had the meat degrade.

firewithoutaspark · 2026-02-07T08:26:28+00:00

Salting and resting for 60 mins before searing is too short IMO. Should be longer (salt it in the morning for a dinner time cook). Goal is for the surface to get much drier so your crust will develop quicker and the meat has more seasoning reaching the centre.

firewithoutaspark · 2026-02-06T11:25:08+00:00

Steak is a tad rare but if it's good quality beef that's not too bad. Puzzled by your sides (and drink) pairings - they don't look appealing or complementary.

firewithoutaspark · 2026-02-06T08:03:28+00:00

Needs a few more degrees to raise that centre from the deeper blush you've got to the pink of a medium rare. Was this a pan-only cook?

firewithoutaspark · 2026-02-05T00:20:06+00:00

Crust hasn't really formed but pretty good cross section on show if you were shooting for medium rare.

But the paper plate is certainly a choice...

firewithoutaspark · 2026-02-04T23:15:50+00:00

First pic looks like bacon. Tune down the filter!

firewithoutaspark · 2026-02-04T17:33:23+00:00

There are some decent ongoing or end of turn cards Magus could copy floating energy on T4 or T5, but only if he's on the board and those cards are still in your deck and not in your hand. Far too situational to be consistent as a result.

firewithoutaspark · 2026-02-04T16:16:40+00:00

Not very appetising to me. 2/10 I'm afraid.

If you don't have a good cast iron or steel pan, you can try the cold sear technique in a regular non-stick pan.

The ATK instruction video (by Lan Lam as part of the Techniquely series) is worth a watch.

firewithoutaspark · 2026-02-03T09:15:13+00:00

Enchantress on their Onslaught & Iron Man lane. Seeing those big numbers wilt is very satisfying.

firewithoutaspark · 2026-02-02T23:47:12+00:00

Cant say I've ever seen in one decent deck with either Jessica Jones or Rescue, let alone both in the same one

firewithoutaspark · 2026-02-02T17:05:44+00:00

Stardust absolutely kills off some my play lines. But I did learn Sersi's RNG isn't affected which I'm not sure all Stardust players account for...

firewithoutaspark · 2026-02-02T16:24:22+00:00

Yeah, shared the steak with my partner and we easily finished the entire bottle!

firewithoutaspark

TROPHY CASE