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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.

This is good but the watermelon juice is a concern. I would put it on a separate plate or serve or after the burger and fries.

Can I get a few of whatever’s in that orange bottle, yo? You can keep the burgers. I will take a slice of watermelon to wash down them pills

What about a backyard bbq is black?

God, I had this roommate for a while. During COVID quarantine some of our neighbors invited him to attend their bbq down the street. Want until then I learned he was racist as shit, just didn’t know it. Not that he didn’t like black people, but they were “different” to him. I could tell by the way he told that story for the next 3 months til he moved out. What a loser

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Me too! What do you need me to bring?

Jeez man, its already dead

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

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

Reverse searing

those are some thicc ass patties 😩

I like some steak with my seasoning

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.

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.

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

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.

Beautiful I'll try this, thanks!!

Haha, close - Michigan.

Found the Minnesotan

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

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.

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!”

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.

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.