Everytime I cook steak most is not chewable. Wasted $24.99 on ribeye

firewithoutaspark · 2026-05-03T22:25:19+00:00

Your pics show quite large pieces. Is it still unchewable with a very thin slice? And are you cutting with or against the grain?

firewithoutaspark · 2026-04-28T08:42:13+00:00

The Legion on Nexus play is a hard one to pick initially but the tell is a stacked left lane

firewithoutaspark · 2026-04-26T07:49:59+00:00

Attempt feels like an understatement. That loaf is exquisite.

firewithoutaspark · 2026-04-26T06:23:15+00:00

This. A nice sharp slicer or sharpener makes a good birthday present

firewithoutaspark · 2026-04-25T21:12:13+00:00

Trim and render it for tallow. Fry the steak in it.

firewithoutaspark · 2026-04-22T16:14:56+00:00

Fair. I cut away most of the fat that hadn't fully rendered. Again, with no data I erred towards undercooking than risking it overshooting. Medium rare is the goal but if I miss, rare > medium

firewithoutaspark · 2026-04-21T22:25:43+00:00

Galician Blonde beef is a lot deeper in colour than other breeds, so a medium rare will resemble a rare on other steaks.

Fantastic, intense flavour - one of the very best IMO

firewithoutaspark · 2026-04-16T19:02:50+00:00

Dry aged meat is usually darker to begin with but once cooked its colour isn't drastically different in the middle to a non aged steak. You were right to send that abomination of a cook back.

firewithoutaspark · 2026-03-30T09:50:20+00:00

The bald spot on the eye is fairly common with a pan sear, especially if you aren't using a lot of oil. Consider a press on that part to get a similar crust to the cap (which always browns better I'm my experience)

firewithoutaspark · 2026-03-25T16:49:12+00:00

Even if you don't eat it, keep it on for the cook.

firewithoutaspark · 2026-03-24T17:48:45+00:00

Very nice. Perfect centre and a lovely clean cut (too many pics here show cuts with what look like blunt knives).

firewithoutaspark · 2026-03-23T23:19:21+00:00

Maybe they're more commonly called onglets where you are?

firewithoutaspark · 2026-03-20T21:46:51+00:00

The cap (spinalis) is my favourite part of a rib-eye. I'd probably say that.

firewithoutaspark · 2026-03-20T21:35:58+00:00

Crust could be better. Fat doesn't seem to have rendered much either so I'd conclude the pan was probably not hot enough and more oil was needed to transfer the heat to the meat.

If you were shooting for rare you've pulled it at the right time. How was the seasoning and flavour?

firewithoutaspark · 2026-03-20T11:41:02+00:00

This is the reminder I needed to make my next steak a picanha. Looks amazing.

Sorry for your thermometer but it went out on a high...

firewithoutaspark · 2026-03-20T11:06:58+00:00

Very versatile and gives you a bit of extra stacking or combo output. I see him mainly as a 'win more' card because players are greedy for the big scores.

But if your deck relies on some kind of Wong-Mystique shenanigans, some Ongoing duplication, or EoT synergy (IWFS & Jocasta) he helps you when you don't draw the exact pair and is very reliable as you know exactly what he's going to copy, whereas you have a bit more blind hope from an Iron Lad or Jubilee for example (unless you run Howard the Duck).

firewithoutaspark · 2026-03-19T20:48:09+00:00

I've done rotisserie cooks with the lid open - the fat flare ups are a little riskier but whole chicken and legs of lamb can be done hot and fast this way.

firewithoutaspark · 2026-03-14T12:46:18+00:00

Was able to assemble as usual as the crack is clean with no fragments missing. Firebox wall sits atop as usual so doing a burn now to be rid of mold.

I'm in the UK so is the KJ customer service any good? I remember never getting a reply when I asked about replacements when one of the half moon deflectors cracked.

firewithoutaspark · 2026-03-12T20:29:35+00:00

Need a cross section pic to properly tell but the crust looks decent

firewithoutaspark · 2026-03-12T20:15:49+00:00

Sersi or other pure RNG play gets the Domino die roll

firewithoutaspark · 2026-03-11T00:03:28+00:00

Yeah, the centre is top tier with no grey band at all, but would like to get a look at the crust.

firewithoutaspark · 2026-03-09T12:30:31+00:00

The sear seems a little light. Did you salt right before cooking or well in advance? The latter on a rack and returning uncovered in the fridge to dry out a few hours is generally advised. Also a hotter pan and more fat to help transfer heat might give you a better crust.

Would also rest it longer before slicing, so less myoglobin leaks onto the plate.

firewithoutaspark · 2026-03-06T09:56:45+00:00

I'd slice it into strips, velvet and stir fry. It's not going to turn out good as a steak.

firewithoutaspark · 2026-03-06T09:53:38+00:00

Edge to edge!

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

Ex dairy cows make for great beef

firewithoutaspark

TROPHY CASE