Rate the steak I just bought 1-10?

rate the steak i just bought 1-10?


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Most Helpful Guy

  • looks pretty good lol.

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What Guys Said 10

  • Stunning 9/10, can't give a 10 without knowing the breed and how long it's been aged

    You are very good at choosing steak young lady. Looks a proper thickness too.

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  • That's some top grade steak right there! I will grill it rare with some veggies and have it with A1! Yums 😋😋😋

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  • I say that will taste lovely

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  • I so hungry now !! Why why? 😣😣😓

    Anyways I rate it 10/10

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  • Thats a sexy piece of meat. 10/10.

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  • 10 out of 10 would eat🍔🍖🍖🍗🍖

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  • It all depends how you cook it
    The cut doesn't make the cook
    The cook makes the cut
    ... lol

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  • 5/10

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  • Looks good but untell you eat a steak from a cow you raised and butchered yourself and has never been frozen and aged perfectly then perfectly BBQED you don't know how good a steak can be

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  • As women have migrated from the kitchen to the cubicle, we are left with processed fast food and vacuum packed microwave meals. Vegetarian diet is being pushed or downright forced to our children and every last food item at the supermarket is packed with soy that will fuck up your hormones. To make matters worse, many a man doesn’t know how to cook nutritious and tasty meat at home. This article will give a step-by-step guide on how to prepare a juicy beefsteak.
    The benefits of eating beef are numerous: Not only does it provide high-quality protein for building muscle but also packs cholesterol, the building block of testosterone. It is also a natural source of creatine, which is well proven to enhance sports performance. Finally, embracing your position at the top of the food chain tastes delicious.
    The beef
    ”Closest to the bone, sweeter is the meat” – Louis Prima sang about the similarities between meats and women.
    While you do not need Kobe beef to succeed, the general guideline is simple: the better the quality of the meat, the better the steak. The quality then depends on a variety of factors like the cut, the level of marbling, and aging. The cut for a good steak is always loin. Tenderloin is the better part and sirloin is the lesser. The T-bone and porterhouse steaks have a slice of both connected by a T-shaped bone. Vicinity to a bone is always good. It will add to the flavor.
    Well aged quality beef is maroon with creamy marbling, not rosy red and evenly colored.
    Marbling is the fatty tissue spreading throughout the muscle. The cross section of well marbled beef is full of tiny fat channels that make the steak juicy and tasty. Aging, on the other hand, will tenderize the meat. Wet-aged beef is more common, but dry-aged is a little more flavorful. Also young age of the cattle and little physical activity equal to better quality. In short, the best steaks come from young beef cattle with extensive marbling and a long period of dry-aging, and the worst ones from old dairy cattle with no marbling and little wet-aging.
    What else you’ll need
    We will fry the steak on a pan. While a carbon steel skillet will do, your best bet is cast iron with its superior heat capacity. Coated skillets can’t take the temperatures needed. A meat thermometer ensures the steak is cooked to our liking. For seasoning you’ll need freshly ground black pepper and salt, preferably sea salt for some healthy minerals.

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    • 2mo

      Frying the steak with butter will add taste and a beautiful color. A little oil prevents the butter from burning.
      What about those world-famous steak rubs, secret recipes of which every restaurant prides themselves on? Understand that they are merely a marketing strategy. Barring salt and pepper, a good steak needs no spices.
      Preparation
      It is important to take the beef out of the fridge early enough to make sure it is room temperature throughout before we start cooking. Cold meat will leak its juices out when cooked.
      If you have a tenderloin or a sirloin, it usually still has a membrane that must be removed. You will identify the white membrane by the fibers it has running to the direction of the loin. Simply stick a sharp knife under it and slide the blade along the membrane to remove it. Do not touch the white lumps on the backside. Those are fat. If you have a T-bone or a porterhouse steak, it suffices to trim off excess fat if there is any, that being layers more...

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    • 2mo


      Sides, gravies, and drinks
      Basically a steak is enough as it is. Perhaps with a leaf of parsley on top. Still, for a man-sized appetite it is best to complement the meat with some carbs. Time everything properly and you will have the whole feast done at the exact same minute.
      Start the meal preparation with a side of scalloped potatoes. You will need two and a half pounds of thinly sliced white potatoes, three cups of heavy cream, a minced garlic bulb or two, and salt and pepper. Stack the potato slices on an oven tray about two inches high with layers of garlic and spices between. When done, pour in the cream. Bake in the oven in 400°F for two hours. This dish will stay warm for a while, giving you the time to cook the steaks.
      A steak doesn’t really need a gravy, but if you mess up the beef, you can try to disguise it under a coat of other flavors.

    • 2mo

      Prepare the gravy while the steaks are resting. Heat up the liquid left on the skillet and add heavy cream, mustard sauce, black pepper, and salt if needed. Let the gravy boil down a little for an even tan color.
      If you are somewhat bourgeois and want to have a glass of red wine, suit yourself. I’ve always found that the perfect companion for a steak is a cold beer or pint of Porter. The great thing about a steak is its versatility. Whether you serve a filet mignon with Cabernet Sauvignon wine or a T-bone with a Guinness, the cooking process is the same.
      Who to cook it for
      There’s nothing worse than an unappreciative guest. Never cook a steak for those who would rather have a jar of Ben & Jerry’s. Cook for people who are worthy of it. A small family gathering or an evening with your closest buddies is the right occasion.

What Girls Said 6

  • So you're not a teenage girl, you're a 30 year old man? Because that's a 30 year old man's hand there... o. O

    Creepy.

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  • Looks like it should be tender, depending on how you cook it id say its a 7-10/10

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  • That's a big steak.

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  • Would bang/10

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  • That's a great looking steak.

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  • 3/10

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