Thursday’s Congrats to Gatorchip Thread. Sponsored by Toyota RAV4 Prime

[RobBase]

cast iron

He’s a noob.

 

[RubinRock]

Any steak is better than no steak. End of that dumbass vortex.

As long as its dipped in ketchup

 

[Deep Dish Pizza Goat]

Any steak is better than no steak. End of that dumbass vortex.

amateur shit

 

[Bender]

It was pink before I let it sit for 10 minutes. Took me 5 minutes so I can’t imagine what a rare would take. 3 minutes?

Either way it was awesome.

okay, this concerns me a bit. how would you know it was pink before you let it sit? if you cut it before letting it rest it defeats the purpose. just check the internal temp.

 

[Kburjr]

amateur shit

I prefer Heinz 56

 

[Bender]

Any steak is better than no steak. End of that dumbass vortex.

Dr. Acula disagrees.

 

[RubinRock]

Fatties

 

[Bender]

As long as its dipped in ketchup

Oscar approves.

 

[Guy Incognito]

As long as its dipped in ketchup

 

[ill]

okay, this concerns me a bit. how would you know it was pink before you let it sit? if you cut it before letting it rest it defeats the purpose. just check the internal temp.

he's a noob

 

[PnkPanther]

Any steak is better than no steak. End of that dumbass vortex.

 

[PnkPanther]

Fatties

 

[ill]

I had Mezeh for dinner.

it was delicious.

 

[Kburjr]

okay, this concerns me a bit. how would you know it was pink before you let it sit? if you cut it before letting it rest it defeats the purpose. just check the internal temp.

I use the press test. It takes experience but I have that.

 

[basement bias]

amateur shit

Yeah, we should be discussing what is better between beef, chicken, pork, lamb/mutton, fish, or other.

 

[ill]

I use the press test. It takes experience but I have that.

I do this too, but definitely takes more skill than Emo Rob has.

 

[Kburjr]

I do this too, but definitely takes more skill than Emo Rob has.

Fair starter kit. Then, you allow for the cut of meat, thickness of the cut and amount of sear.

 

[Bender]

I use the press test. It takes experience but I have that.

i trusted the instructions from my griddle last week. had a nice sear on it, even kept it on a bit longer than the time listed cut it open and it was no bueno. took the internal temp at that time and it was 90. had the steak sitting out a while before i put it on, but kept it out even longer the next day. just had to keep it on much longer than the directions said, eventually got it right the second time around. grill would still be better, but it worked well enough i might try and do some burgers on it in the colder months.

 

[ill]

Fair starter kit. Then, you allow for the cut of meat, thickness of the cut and amount of sear.

of course.

of just buy a decent meat thermometer....no shame in using technology.

 

[Kburjr]

i trusted the instructions from my griddle last week. had a nice sear on it, even kept it on a bit longer than the time listed cut it open and it was no bueno. took the internal temp at that time and it was 90. had the steak sitting out a while before i put it on, but kept it out even longer the next day. just had to keep it on much longer than the directions said, eventually got it right the second time around. grill would still be better, but it worked well enough i might try and do some burgers on it in the colder months.

If it works for you, go for it. I tend to undercook. I can always cook it more.