#Vote in the final r/Wing's flavour championship here.

I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.

Awesome job. Looks a lil burnt. Did you make it in the air fryer?

Broccoli was just done in the oven, we like it a little charred.

On the other hand, I just realized that the steak looks destroyed lol. It is not, my SO and I love this seasoning that basically turns it black.

That don't look seared, that looks blackened. Seasoned I'm guessing?

Ah lol. All good. I’m gonna make steak myself. What kinda cut was that

Sorry i missed the service. Where are you holding the wake?

Pasta in gorgonzola cream sauce is my favourite dish. Delish!

[deleted]

Is that charcoal with pasta and broccoli I see?

Yeah, I said in a previous comment but yeah its just the seasoning.

Edit: Ope, just gonna sneak an edit in here since no one is really looking through the thread. Picture proof that the steak is not burnt. Also yes I put the sauce on the steak.

There is charcoal in the seasoning I beleive

Ah, I missed that lol

Nothing wrong with blackened steak at all. It being burnt would be something completely different. I do blackened ahi tuna a couple times a month. Might have to give this a try with some steak myself

Steak's cooked near perfect, sorry you hate seasoning.

Saw the other pic. That's a good looking steak, op.

Is that a filet mignon? How did it get so dry was the picture taken a while after cooking or something? Genuinely curious, looks like a delicious dinner my dude!

Lol there is nothing dry about it?

Edit: sorry that came off dickish. Yeah I was pretty much half done eating. and it really could have stood to rest a couple more minutes - but I was too hungry to wait lol

Ok sorry it just looks like it because the fibers have become so distinct and are turning a lighter color, in my experience this is a sign of moisture loss. Like when you leave a piece of cooked steak uncovered for a few minutes.

That explains a lot lol! I was among those that saw the steak (it being a strictly visual medium) and thought you’d burnt the ever loving shite out of it. Now I want to try it!

That's one of the worst looking steaks I've seen in a while

Idk. I like blackened seasoning on my steaks. Thank you for your opinion.

Burnt, Burnt, Al dente

Lol nothing is burnt, but thank you for sharing.

Pittsburg Blue is my favorite way to cook steak

what was the thickness, and reverse sear details?

Scrolling

Scrolling

Oh that looks nice.. (no dogs in the photo)

Scrolling

Scrolling

Seriously though, it does look lovely!

These were about 1.5". I did 215F in the oven until 105F internal, which took about 30-35 minutes [don't quote me I don't remember exactly the time]. I usually get my pan preheating on my stovetop when the steak is about 90F. Pull it, sear both sides until about 120F. I overshot by about 5F, so it was a little past what I wanted but it was pretty good.

Thanks bud!

I think that charcoal briquette ate your steak.

As posted elsewhere in this thread, that is seasoning, it is a near perfect med-rare. Thanks for your concern.

Looks ctf. Cooked to fuck.

Okay, its not though. Thanks for your concern.

Looks really good. Especially the pasta.

I've really started loving a real thicccc pappardelle. I can't remember the brand name - I think Garafolo?

The pic actually made my mouth water! May have to give this pasta dish a go.

However you like it is the right way. Unless you steam your broccoli that's wrong.

If you always cremate your steak like this, you won't outlive the cow for too long. /s

Seriously tho, such black seasoning does not make for very appetizing photos. You could try cutting it into slices, and show off the perfect cook. That might make it better.

Exactly. I happen to like blackened seasoning and hard roasted brocc. Cheers!

Yeah, I didn't really think about that until after I posted. Once cut it actually looks really great with the stark contrast of the red interior v blackened exterior.

I usually don't like to serve a filet sliced though, even if it does look better.

Cheers!

Bruh get that hamburger out of here

🍻

What burger? Thank you for your concern.

Might as well have been a burger with all that seasoning ;)

Do you not season a steak?

Hopefully the meat is cooked.

OP is getting a lot of grief here, but this meal looks delicious and I'd much prefer it to a certain home-cooked meal that hit the front page yesterday.

It's blackened seasoning. Thank you for your concern about my meat.

Ma dude is getting destroyed by comments saying his steak is burned when he's stated that its the seasoning in every comment. Feelsbadman. Looks nice! Hope it tasted delicious.

Eh, people got their opinions about food. It's my fault for not slicing it for the money shot in the original post. Oh well, tasted good and bout to make that pasta again with the leftover sauce.

To each their own but I wouldnt want charcoal in my seasoning by hey man its your steak.

It's not like it tastes like a briquette lol. It's just a great seasoning for red meat

Get in my belly !

Even cut in half to show off the inside would show it's not a blackened, dried out lump

It's in the thread, but I can't edit it can i?

You serious, dawg? Did you shoot a RPG at it??

What was offensive and hit front page?

Picture proof isn't going to be good enough. I'm going to need a copy of this mailed to me... possibly in triplicate just to be sure.

Naw this ain’t it chef

Show us the center cut and silence the doubters OP

It wasn't offensive per se, it was a valentine's meal of buttered noodles that everyone was dunking on.

This looks great, could not have cooked any of it better imo (saw OP’s cut steak pic to confirm) especially the broccoli. If you did anything special for Gorgonzola cream sauce lmk the recipe because I’m copying you.

Edit to say it’s nuts OP getting dragged for this, internet is a strange place sometimes.

Looks good!

Hello this is a picture.

I am sorry you don't approve of seasoned steak? Okay.

No, just a javelin. Seriously though that is just the seasoning that my gf and I like. It aint burnt

Um this is food porn, maybe you’re confused. This looks more like something that belongs in shitty food porn.

perfect

It looks fantastic! I would say always post that cross-section in the initial posts, I swear there’s miserable chefs on this sub looking for any reason to attack lol but looks great!

Thanks bud. I'll let you in on a secret on the the broccoli. It was done in a toaster oven. 425 for 20 min. Melted some butter and olive oil with shallots & your favorite seasonings to drizzle over and toss.

I rougly followed this one for the ratios. Very lightly sautéed a whole shallot in about a tbsp or 2 of butter, also maybe a tsp of onion powder and garlic powder, or however you like it. I also didn't add parsley because I think it is pointless.

ONE THING I WILL SAY. This recipe makes enough for probably 6 normal people. My SO and I sauced everything on the plate, and we still have a bunch left over.

I felt the same way. It LOOKS dry even though it's not anything above medium. I can't figure out why.

This is actually just r/food, sorry maybe you got confused.

Lol everything on the plate is burnt except for the pasta soup you have that’s runny and undercooked

I did. Still looks like shit.

Yeah, I originally left it out because the plate looked like a mess already lol.

Ah well, internet people aint gonna bother me.

That's a good meal, sir

Thanks for your concern. I hope you have a nice day.

It isn't, but okay. I hope this was fullfilling for you.

First off broccoli tastes best when charred a little like this, I seen the cut pick of the steak looks great. And can’t go wrong with noodles and a cream sauce made of CHEESE!!!! This is a A1 comfort meal. 🤙🏽

Thanks pal! It was seriously good, but I was anything but comfortable after eating it.

Eating steak and pasta sits in my stomach as if I just ate a bag of powdered cement

I'm dying to have this but how is this done and what cut is best?

Man why does everyone think this is burnt food? Its cooked to perfection!

Are you just throwing the broc on a bbq in some tinfoil ?

Reverse burnt

I honestly did mine in a toaster oven on the little baking tray. Tossed in Olive oil and melted butter. 425 for 20 min.

Nice cook! It's a shame someone had to go and put some weird white sauce on it, hopefully it was still good!

Thanks gonna try it tonight !

It isn't, but thanks for your concern.

Cut doesn’t really matter as long as it’s at least 1” thick.

I dry off my steak and leave it in my fridge uncovered for a day or two. Then I salt and pepper it generously and let it sit out for a couple hours to get to room them.

I have a propane deep-fry setup that I put a cast iron on pan over. I get the setup screaming hot and seat for about a minute or so on each side. Then I let it rest in the oven set to 180* for about 15-20 mins before I eat.

I do 1.5" New York. Chilled in the fridge and then straight into a hot skillet with mushrooms, onions, garlic, salt, and browned butter.

Here’s the thing about posting a steak here: You can post a picture of a cow in a field standing 50’ from a bonfire and 10 people will comment “That steak is ruined!”

It isn't much different than blue cheese topped blackened steak. Filet is so rich it compliments well to have a sauce, or at least I think so. If I want a plain S&P steak I'm eating ribeye or a strip.

Lol, you aren't wrong. Meat hardo culture is stupid and pointless.

Found the Minnesotan

Haha, close - Michigan.

Beautiful I'll try this, thanks!!

I should also clarify the oven part. I just turn the oven on to the lowest setting, let it get pretty warm, and turn it off.

I like to put certain seasonings on after the cook. Some tend to burn during (garlic powder, onion powder, etc)

You should try add the salt before you leave it for a day or two. What happens when you add salt is it draws out moisture and then the salt brine gets drawn back in. If you salt only a few hours before it usually draws out the juices and doesn't have time to reabsorb. If your leaving it till this time you'd be better off salting just a few minutes before you sear it.

It does! The last two roast veg I did though, I mixed the oil into a pan with melted butter, then added my seasoning directly to that mixture. It has seemed to prevent this burning, so far.

I like some steak with my seasoning

I would love to know how you prepare the ahi, that sounds incredible!

People that like well done steak are still ok to hate on I guess!

Jeez man, its already dead

I came here and thought wtf happened to that steak. And then after about 5 seconds I thought, must be one of those black seasonings. People are silly.

[removed]

[deleted]

… ok?

Looks good! Have you ever squeezed a lemon over your broccoli? Amazing.

Internet isn't really "strange" it's more so that it gives any and everyone a voice. There's a lot of dumb people in the world and we're just a lot more aware of them bc of internet. Anyone with a negative opinion on this particular steak couldn't cook a steak properly I can almost guarantee.

[removed]

The part in the middle of the cut steak appears to be where a fork pierce was while cutting crossways with a knife. This will happen even to juicy steaks. Not sure if that's what you were talking about or not?

Homecooking > eating out 👍

Because of the seasoning. I was thrown off at first but read the comments and realized what it was.

Everything is burnt and that looks like egg noodles with jar Alfredo sauce on it

do you happen to have a link or something? i really wanna see it LOL

https://www.reddit.com/r/pics/comments/112juky/i_made_a_candlelit_dinner_for_my_girlfriend/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button

That sauce on the pasta looks a little goopy. You might get a more velvety sauce if you reserve a bit of pasta water when draining the pasta and adding a bit back into the pot with the sauce.

I mean it could still be pink on the inside and charred on the outside of you cooked it at an extremely high temp.

thank you so much for that. the milk is what got me.

No. It's the visible fibers throughout. Honestly it could just be an example of how hard it is to take flattering food photographs.

When you put that thing on the plate did a loud horn go off, and a big red light start flashing behind you?

Sure, it could. But it's a blackened seasoning.

Yeah, I had it going right with the pasta water before I plated it but I just didn't have enough and it ended up dry.

Nothing is burnt, but thank you for your concern.

I'm not sure what you're even saying. But if you look at the above, it isn't burnt.

My good sir, that is milk, on the rocks.

[deleted]

It looks a bit... dark?

Actually it was some form of Disaronno lmao

Beautiful work, OP! I'm happy you posted the cross section, I was curious about the middle. Looks like a very even cook on that steak! Gorgonzola sauce or compound butter are two things I just love putting on steak.

Made me think about an ex girlfriend that even burned water.

That's due to the seasoning.

Blackened does not mean the same as burned though...

>Gorgonzola sauce or compound butter are two things I just love putting on steak.

Ugh, it's just so good. Sauces can go on steaks - idc what people say.

I think a filet is an ideal canvas for a sauce because it has a pretty mild flavor just in itself. When I cook tenderloin I usually serve it with two sauces, a brandy peppercorn pan sauce (hot) and a mustard horseradish cream sauce (cold). I would pick Gorgonzola any time, but my husband doesn't do cheese.

Agreed! I think I said elsewhere, but if I'm having a plain steak I'm having a ribeye or strip. Those really stand on their own.

I mean, I don’t think you made anyone cry as much as it just comes off kinda humblebraggy and out of left field. It’s like if someone was like “here’s a post about how much I love American football!!” and you came in like “pfft, I’m in Spain right now and everyone here talks about how much better soccer is.” You’re not adding to the discussion as much as you think you are.

I'm going to follow your advice and try this out. I've got a ribeye I just pat dry, salted and peppered and stuck back in the fridge. I'll cook it tonight or tomorrow.

I'm trying to understand which way around this style of steak is cooked. Do you still sear and THEN put in the oven or vice versa?

Oven'd first at a low temp, then seared'd on a cast iron skillet.

[deleted]

And what's the difference between this way and the other way around (which I'm used to). Is it still good if I don't have any special sauce to go with it?

I would love to see some pictures of some of the authentic Chinese food you’re encountering in your travels! You should post some.

[deleted]

Also as much as I love my Eagles, soccer IS better. ;)

It just makes cooking it take way less effort. Basically you cook it low and slow in the oven til its about 100-105F then sear blast it in the pan to finish it. You get "wall to wall" medium rare or whatever temp you're trying to cook it.

Mostly, it is very helpful when you're cooking multiple things to time it out right.

Looks carcinogenic lmao

Lmao its a seasoning, read a damn thread.

Lol jk just giving u a hard time. Nice plating!

you're welcome to call it whatever. my book it's in the trash

Yes, I would like one order of the Reverse seared filet, roasted broccoli, & Pappardelle with gorgonzola cream sauce please. It looks delicious!

I stand corrected

That's because you don't know shit about cooking. How you gonna insult someone else when you're too stupid to know cooking techniques? No wonder chick is your ex with a dipass attitude like this.

There it is! Take this crown 👑

[deleted]

So you win due to the ignorance of the Chinese people you talked to?

贏！

[deleted]

How did it work out? Not sure if you shouldnif added the pepper at this stage but might not make a difference.

I don't think it made a difference. It was great! I was afraid to go too heavy on the salt, so I think I actually could've used more, and would it make a difference if I had rubbed it in?

Maybe. You should be able to observe the process of the salt melting in the liquid and then going back in. Don't be afraid of that salt;)