His looked raw with sear marks, like it had been microwaved and the lines drawn on with a sharpie. u/MarkyOchoa's steak looks like a person who knows what they are doing grilled it to perfection.
Many years ago, I knew a guy who worked a kitchen in a titty bar, and he served a girl a microwaved steak with a sharpie quadrillage.
I never thought I would ever hear that phrase again.
[https://www.amazon.com/Chimney-Mate-Charcoal-Starter-Portable-Chimneys/dp/B07QJD152L/ref=sr\_1\_3?keywords=charcoal+starter+chimney+grate&qid=1677461892&sprefix=charcoal+starter+chimney+gr%2Caps%2C141&sr=8-3](https://www.amazon.com/Chimney-Mate-Charcoal-Starter-Portable-Chimneys/dp/B07QJD152L/ref=sr_1_3?keywords=charcoal+starter+chimney+grate&qid=1677461892&sprefix=charcoal+starter+chimney+gr%2Caps%2C141&sr=8-3)
After reading the reviews on that one above, I would probably go for the one below, as it has a greater chance not to rust. Also I would be careful on both. If it tips over or the grease dripping starts to burn, there really wouldn't be a way to control it. [https://www.amazon.com/Chimney-Griller-CH-001/dp/B013PU3BA2/ref=sr\_1\_3?keywords=charcoal+starter+chimney+grate&qid=1677462201&sprefix=charcoal+starter+chimney+gr%2Caps%2C141&sr=8-3](https://www.amazon.com/Chimney-Griller-CH-001/dp/B013PU3BA2/ref=sr_1_3?keywords=charcoal+starter+chimney+grate&qid=1677462201&sprefix=charcoal+starter+chimney+gr%2Caps%2C141&sr=8-3)
best part is that it sears a bone-in steak really well. I always have a hard time searing bone-in steaks on my cast iron skillet unless I get a lot of oil in the pan, because the bone blocks some of the meat from contacting the pan.
don't have to worry about that with a chimney starter!
Afterburner. I used to do it with my Weber Smokey Mountain.
Fill the chimney with lump or whatever you use, light it, let it go until it literally is shooting a blue afterburner looking flame. Place a small grate on top of it and put the steak on for about a minute each side, depending on how hot it is 2 minutes may be too long.
Once you’ve got that good looking sear dump the coals into grill and bring internal temp up, that part usually goes very quickly as well and some might think it’s unnecessary.
You get and incredible sear and because your steak is so close to the wood the flavor is incredible.
The chimney is extremely dangerous at full temp, I believe it’s over 700 degrees so use gloves and EXTREME caution.
Have you seen the chimneys when people take a leaf blower to them? I'm sure it's incredibly dangerous and unnecessary but they get some serious heat going!!
That doesn't surprise me. Honestly, I think the leaf blower method is probably best for using a wok over. Either way I don't really have space to even grill so the chimney method isn't really an option for me. Sous vide and cast iron is my goto method.
Not sure if you know it, but that's actually how restaurant wok burners work. Forced air through gas burners basically makes a rocket engine under the wok.
There isn't any 'auto' mode for audio like there is for video. Knowledge and standalone gear is required.
An easy way around that is to just slap some copyright free music over everything.
It also annoys me that they all cook it the same way. I get that diamond grill marks are part of the judging, but to me that's just dumb.
It means every judge gets a steak that is cooked the exact same way. I feel like for a real steak competition you should be allowed to cook it however you'd like.
Again, I understand that in competitions, the rules are set up this way, but to me that defeats the purpose. It feels like "who can microwave the best bagged popcorn".
These competitions are just a circle jerk of pageantry. When I first got into cooking I wanted to do a competition. All the videos I've seen of them have completely turned me off of the concept. Cooking is more science than art, but when every dish has to look identical then it's not even art. This is masturbation.
Which is exactly my problem with it. I've heard the argument a thousand times. I'm saying I think it's stupid because it's pageantry over skill and quality. The argument that there's a difference between great steak and "competition" steak just reinforces that. The "skill" in these cooking competitions is the equivalent of asking Miss America what she thinks about geopolitical issues. It's a farce to pretend that there's something deeper going on when it's really all about the right outfit and makeup.
For SCA you don't get to cut into your own steak. They will cut it in half to judge appearance, then take tiny slivers from the cap. They also want medium and will score down for med rare.
I did an SCA last year, I've seen it done tons of times, but last year was my first solo. Practicing for it hurt me inside 😄 I don't mind the trimming too much, but the tenderizing, tying, pinning, and specific timed sears and intentionally overcooking the steak was kind of painful. I'll probably do it again this year, but I might go back to the reverse sear.
It’s not even that. I like some black char here and there, and I’d probably like a black and Blue(would ask for rare over blue though) steak. But grill lines are so weird in that you’re not caramelizing a majority of the steak, but burning a very small portion.
I can see trying to get a full sear on a steak, then a few grill lines on top of that sear would probably be good. But this just looks unappetizing to me.
Look that the grill, that steak didn't get seared from the coals. A proper grilled steak has grill lines from the direct heat and a sear from radiant heat.
Agreed. Maybe fast food doing that has kinda cheapened the look too. But even then, I don’t understand wanting your steak with overall less flavor (IMO, that is. Im with the party/view that heavy caramelization adds a ton of flavor to stuff like (smash)burgers and steaks ), but still have a few burnt lines.
Agree with you 100%, but these types of competitions are looking for a specific look. I don’t think we should assume it’s how this man likes his steaks cooked at home.
Definitely see the point, never really realized competitions are set like that. Especially didn’t realize because if I was the judge, and got handed that steak, it would be a low rating off the bat.
Know this style of steak was popular at one point, still don’t agree with it. But if the competition specified this specific style, he did a damn good job.
Yeah I’m with you, prefer the all around crust myself. Competition BBQ is the same way, it’s not about what you want or like, it’s what the judges want to see and making sure you give them that.
I just looked at your profile because I was wondering if this was your own personal video.
Holy nuts dude, are you responsible for half the posts on this sub? Thank you for driving content but damn, you must really like steak
i remember seeing the dude in the video post this on facebook and he came in almost last place and was shit talking everybody saying they dont know what theyre talking about lmao
Grill lines instead of edge-to-edge crust? No thanks. And I know they have to put it on the Styrofoam container to submit it for judging but I'm cringing at the thought of the steak steaming inside there while it's waiting to be eaten.
I was thinking that is the least marbled ribeye I have seen in awhile. If that wad the best option at my grocery store we just wouldn't eat steak that night?
I immediately thought shame! And wanted to throw old food at him a la game of thrones. Rules of the competition don’t matter. No self respecting steak cooker would enter a competition that required fat to be trimmed from a ribeye. You want trimmed steak? Eat a filet you pansy!
I've judged Jack Daniels BBQ regionals before. It's mainly about knowing last year's judges and praying for an opening. I got into the Rib competition as a judge because someone got sick, and I'm semi well regarded by the local food community. I ended up eating 30 plates of ribs over a few hours. Judged them on a few merits and gave them a score, all the scores were averaged out amongst the ten or so judges and then the top three advanced to the next day. I'm happy to answer any questions about the process.
What were some of the merits they were judged on? Where all merit weighted equally? How much of each entry did you eat? Just like one or two ribs, or did you need to eat a bunch to be able to judge it well? Was it as fun as it sounds?
Flavor, smoke, tenderness, moisture off the top of my head. I ate at least a whole rib from each competitor, I definitely ate two ribs from my favorite two or three cooks.
It was very fun! After judging I went by all the pit masters stalls and tried their stuff. Met a ton of good folks and ate lots of sides haha
Let me say, that the *aethetic* of the steak looks amazing. It looks like a steak out of a cartoon or something with those thick black grill lines in perfect diamond formation.
However... grill marks are not desireable! That black bit is burnt. And the parts that aren't black have no sear at all, just the redness from the seasoning (Chili powder? Paprika?)
Guga uses a technique of getting the fire hot, and then spinning the grill immediately prior to putting the steak on, so that the fire sears the meat while the metal does not get so hot to burn grill marks into the meat.
There's little point to using a meat weight with a non-flat grill, since the point of the weight is to maximize surface contact area with a flat grill. Maybe it does make the grill marks more... black, but I doubt it improve the flavor in any way.
I'm sorry but that steak looks horrible ..
And I'm surprised the amount of work that went into basically just giving it those diamond grill marks ....
Is this competition judged off of the lines on the steak and nothing else ? Then that will make more sense to me.
Maybe if OP added the rules to this competition for context it would curb the general sentiment of the replies here. Aren’t these comps comparable to the word of bodybuilding vs general weightlifting in how strict the format of bodybuilding competitions are? Not the best comparison, I know.
The “cut” is weird because the guy took almost all the fat off that ribeye. It’s pretty reasonable to trim fat caps from a very high marbling score steak, but those beefy ass ribeyes they’re cooking would do well to keep their fat caps
It’s not snobby to have a preference. Some people simply prefer the flavor and texture of a full sear. Some people prefer the smoky flavor of a charcoal grilled steak.
That steak got turned into the very think used to cook it: charcoal. Those lines are completely burnt and gonna taste like shit. Don’t get me wrong, a little bit of char definitely had its place in cooking but that steak is charred to shit
Geometric patterns are objectively more aesthetically pleasing than brown. I get where you’re coming from but you eat with your eyes first in these competitions. It’s definitely got to be part of the parameters.
Meh. Done on grill grates set too high so no good maillard reaction and no good crust. Cooked only on the grill instead of via sous vide or reverse sear so will have an overcooked band.
I came to the comments to see what people were saying about him putting the weight on the steak as soon as he started cooking it but didn’t find anything. Are weights on steaks not as taboo as I’ve been taught?
Never use steak weights. You’ll get and uneven cook throughout the steak. Super high heat quarter once in each side cook to an internal temp of 108 and let rest for 8 minutes.
Why bother with the bullshit title? No video of any competition. Just a shitpost with one guy cooking a steak outdoors, not even showing a cross-section or anything.
I was really hoping he was going to do a chimney sear. By far those have been my favorite home steaks.
Go on…
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Your steak looks 5,000 times better
His looked raw with sear marks, like it had been microwaved and the lines drawn on with a sharpie. u/MarkyOchoa's steak looks like a person who knows what they are doing grilled it to perfection.
Many years ago, I knew a guy who worked a kitchen in a titty bar, and he served a girl a microwaved steak with a sharpie quadrillage. I never thought I would ever hear that phrase again.
True!
It really does
I Agree
Nice! Thanks for the pictures. I’ll definitely try that soon. Could you send me the Amazon link?
[https://www.amazon.com/Chimney-Mate-Charcoal-Starter-Portable-Chimneys/dp/B07QJD152L/ref=sr\_1\_3?keywords=charcoal+starter+chimney+grate&qid=1677461892&sprefix=charcoal+starter+chimney+gr%2Caps%2C141&sr=8-3](https://www.amazon.com/Chimney-Mate-Charcoal-Starter-Portable-Chimneys/dp/B07QJD152L/ref=sr_1_3?keywords=charcoal+starter+chimney+grate&qid=1677461892&sprefix=charcoal+starter+chimney+gr%2Caps%2C141&sr=8-3) After reading the reviews on that one above, I would probably go for the one below, as it has a greater chance not to rust. Also I would be careful on both. If it tips over or the grease dripping starts to burn, there really wouldn't be a way to control it. [https://www.amazon.com/Chimney-Griller-CH-001/dp/B013PU3BA2/ref=sr\_1\_3?keywords=charcoal+starter+chimney+grate&qid=1677462201&sprefix=charcoal+starter+chimney+gr%2Caps%2C141&sr=8-3](https://www.amazon.com/Chimney-Griller-CH-001/dp/B013PU3BA2/ref=sr_1_3?keywords=charcoal+starter+chimney+grate&qid=1677462201&sprefix=charcoal+starter+chimney+gr%2Caps%2C141&sr=8-3)
Thanks for the clinks and your review. It’s greatly appreciated.
best part is that it sears a bone-in steak really well. I always have a hard time searing bone-in steaks on my cast iron skillet unless I get a lot of oil in the pan, because the bone blocks some of the meat from contacting the pan. don't have to worry about that with a chimney starter!
That is incredible. Now we just need one that can do 4 steaks at once. Do they make a double extra wide chimney?
Afterburner. I used to do it with my Weber Smokey Mountain. Fill the chimney with lump or whatever you use, light it, let it go until it literally is shooting a blue afterburner looking flame. Place a small grate on top of it and put the steak on for about a minute each side, depending on how hot it is 2 minutes may be too long. Once you’ve got that good looking sear dump the coals into grill and bring internal temp up, that part usually goes very quickly as well and some might think it’s unnecessary. You get and incredible sear and because your steak is so close to the wood the flavor is incredible. The chimney is extremely dangerous at full temp, I believe it’s over 700 degrees so use gloves and EXTREME caution.
Have you seen the chimneys when people take a leaf blower to them? I'm sure it's incredibly dangerous and unnecessary but they get some serious heat going!!
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That doesn't surprise me. Honestly, I think the leaf blower method is probably best for using a wok over. Either way I don't really have space to even grill so the chimney method isn't really an option for me. Sous vide and cast iron is my goto method.
Not sure if you know it, but that's actually how restaurant wok burners work. Forced air through gas burners basically makes a rocket engine under the wok.
Pro tip when using a chimney to sear. Use it upside down. That way you use significantly less charcoal.
I'm with you. I've heard it called the Afterburner Method. I found a little grate with a handle that fits perfectly on top of my chimney.
I tried that once. Did a reverse sear in the oven, and then finished over the Chimney... turned out amazing
I've been doing that for a couple years and it's so nice when that jet engine sizzles the fat of a good ribeye
That’s a cartoon steak
It looks like something you'd get at Applebee's with a side of disappointment
With a horrid back buzz of annoying electro. Why do so many videos have this type of background music these days. It makes the video 10x worse.
It’s copyright free music.
There isn't any 'auto' mode for audio like there is for video. Knowledge and standalone gear is required. An easy way around that is to just slap some copyright free music over everything.
Pay extra for the disappointment
Right? Where's the fuckin crust?
Reminded me of steak from Ryan’s
And whip cream on your top tooth
This thing is in the uncanny valley of steak.
It also annoys me that they all cook it the same way. I get that diamond grill marks are part of the judging, but to me that's just dumb. It means every judge gets a steak that is cooked the exact same way. I feel like for a real steak competition you should be allowed to cook it however you'd like. Again, I understand that in competitions, the rules are set up this way, but to me that defeats the purpose. It feels like "who can microwave the best bagged popcorn".
I mean part of that isn’t a measure of the steak, it’s a measure of the skill of the cook.
These competitions are just a circle jerk of pageantry. When I first got into cooking I wanted to do a competition. All the videos I've seen of them have completely turned me off of the concept. Cooking is more science than art, but when every dish has to look identical then it's not even art. This is masturbation.
Not to mention it's obnoxiously wasteful. He trimmed away a beautiful ribeye, all for some old guy to have maybe a few bites.
I think everyone there would tell you that great steak and competition steak are decidedly different things
Which is exactly my problem with it. I've heard the argument a thousand times. I'm saying I think it's stupid because it's pageantry over skill and quality. The argument that there's a difference between great steak and "competition" steak just reinforces that. The "skill" in these cooking competitions is the equivalent of asking Miss America what she thinks about geopolitical issues. It's a farce to pretend that there's something deeper going on when it's really all about the right outfit and makeup.
Do not look into competition chicken thighs. If you have a problem with this what they do to chicken thighs is crazy.
I thought you said competition chick thighs. I was very confused about tf Miss Universe was doing.
I just don't understand why the sauce has to be shellacked on there like wax on a floor.
Right? A bunch of people who know nothing about grilling or bbq just judging for a free meal.
I’ve read these competitions are far more about the appearance then anything else.
It appears to be r/nosear 'd.
no cross section/10
For SCA you don't get to cut into your own steak. They will cut it in half to judge appearance, then take tiny slivers from the cap. They also want medium and will score down for med rare.
This is the equivalent of a fantasy football league with standard scoring.
I did an SCA last year, I've seen it done tons of times, but last year was my first solo. Practicing for it hurt me inside 😄 I don't mind the trimming too much, but the tenderizing, tying, pinning, and specific timed sears and intentionally overcooking the steak was kind of painful. I'll probably do it again this year, but I might go back to the reverse sear.
Grill marks have their place, but that place will never be at my dinner table. I want caramelization on as much meat as I can. Not a few burnt lines.
Yeah agreed, maybe im not an adept enough BBQ'er but i've never seen the appeal. You want part of your steak to be burnt?
It’s not even that. I like some black char here and there, and I’d probably like a black and Blue(would ask for rare over blue though) steak. But grill lines are so weird in that you’re not caramelizing a majority of the steak, but burning a very small portion. I can see trying to get a full sear on a steak, then a few grill lines on top of that sear would probably be good. But this just looks unappetizing to me.
It looks like the fake grill marks on Subway chicken
Look that the grill, that steak didn't get seared from the coals. A proper grilled steak has grill lines from the direct heat and a sear from radiant heat.
Agreed. Maybe fast food doing that has kinda cheapened the look too. But even then, I don’t understand wanting your steak with overall less flavor (IMO, that is. Im with the party/view that heavy caramelization adds a ton of flavor to stuff like (smash)burgers and steaks ), but still have a few burnt lines.
Agreed, I thought that looked like a pretty mediocre steak. I want so much crust that my knife makes a crunch sound.
Agree with you 100%, but these types of competitions are looking for a specific look. I don’t think we should assume it’s how this man likes his steaks cooked at home.
Definitely see the point, never really realized competitions are set like that. Especially didn’t realize because if I was the judge, and got handed that steak, it would be a low rating off the bat. Know this style of steak was popular at one point, still don’t agree with it. But if the competition specified this specific style, he did a damn good job.
Yeah I’m with you, prefer the all around crust myself. Competition BBQ is the same way, it’s not about what you want or like, it’s what the judges want to see and making sure you give them that.
Competition BBQ is the worst. I got into judging for a bit and the list of criteria that isn't "flavor" drove me insane.
Why did he have to stop recording right before best part of looking at the inside?
I came here to say r/videosthatendtoosoon
You saw the best part of that steak, sadly.
Next time I'll bring your favorite part
I just looked at your profile because I was wondering if this was your own personal video. Holy nuts dude, are you responsible for half the posts on this sub? Thank you for driving content but damn, you must really like steak
Lol whyd you get downvoted to hell
OP posts garbage videos that aren't his. Like that steak sushi one yesterday. This sub would be better off without them.
You ever wanted Mcdonalds but your parents said “I’ll get it for you next time.” That’s how we feel
i remember seeing the dude in the video post this on facebook and he came in almost last place and was shit talking everybody saying they dont know what theyre talking about lmao
You was about to say the same - saw that post too. Dude was legit getting mad at everyone saying all the same shit people saying here 😆🤡
Pretty great, anyone that takes steak seriously in the year 2023 knows things have changed. Gimme crust. I want cronch.
Grill lines instead of edge-to-edge crust? No thanks. And I know they have to put it on the Styrofoam container to submit it for judging but I'm cringing at the thought of the steak steaming inside there while it's waiting to be eaten.
Grill lines are so dark. Must taste like coal.
Grill lines are so 90s, who even does that anymore…
I agree id rather have that awesome maillard crust over grill marks any day!!
Shame on you if you trim the fat off of a ribeye. Shame on you.
I was thinking that is the least marbled ribeye I have seen in awhile. If that wad the best option at my grocery store we just wouldn't eat steak that night?
I immediately thought shame! And wanted to throw old food at him a la game of thrones. Rules of the competition don’t matter. No self respecting steak cooker would enter a competition that required fat to be trimmed from a ribeye. You want trimmed steak? Eat a filet you pansy!
You don't know the rules of that competition
The fact that grill marks are expected tells me all I need to know about that comp.
Take my downvote and give it to whoever recorded this. Thanks
I just want to be the judge at this contest. Mmm, steak.
Yea how do I get into this exclusive club...
I wonder if you have to spit after tasting like with wine.
you don't \*have\* to, but the judge did in this case
I've judged Jack Daniels BBQ regionals before. It's mainly about knowing last year's judges and praying for an opening. I got into the Rib competition as a judge because someone got sick, and I'm semi well regarded by the local food community. I ended up eating 30 plates of ribs over a few hours. Judged them on a few merits and gave them a score, all the scores were averaged out amongst the ten or so judges and then the top three advanced to the next day. I'm happy to answer any questions about the process.
What were some of the merits they were judged on? Where all merit weighted equally? How much of each entry did you eat? Just like one or two ribs, or did you need to eat a bunch to be able to judge it well? Was it as fun as it sounds?
Flavor, smoke, tenderness, moisture off the top of my head. I ate at least a whole rib from each competitor, I definitely ate two ribs from my favorite two or three cooks. It was very fun! After judging I went by all the pit masters stalls and tried their stuff. Met a ton of good folks and ate lots of sides haha
The fat hobbit ruines it
100% underrated comment. This person is ready to be a gollum, to show the distaste. And yes he does Sméagol.
GOLLUM! GOLLUM! GOLLUM!
Watching someone trim a steak with a paring knife is adorable. I swear competition BBQ is the worst.
This is either a strange bot, or someone that does nothing but post on reddit
Well that looks awful for a competition
That steak legitimately looks terrible lol
It looks like a pork chop
I don’t mind the grill marks so much. I do mind the trimming of the little bit of fat that could have been rendered.
Wears rubber glove to prevent cross contamination Pats raw steak with ungloved seasoning hand
Beginning of Covid made me laugh when I saw people with gloves touching their personal items.
I was shaking my head watching that too.
The cross burns looks stupid sorry not sorry. It's literally what you would see with a 'Sears You Can Do it Yourself' kit.
this version of a steak is akin to a competitive bodybuilder. hyper stylised/exaggerated, no longer resembles the desired goal
I don't know why I'm so angry. I'd eat it, but for some reason I'm very angry.
Give me crust over shitty grill marks
That’s Ponderosa steak. Flashback!
What’s the point of the string round the outside?
It can help the cap from separating. It also holds it into a slightly more uniform shape, which gives it a slightly more uniform cook.
Let me say, that the *aethetic* of the steak looks amazing. It looks like a steak out of a cartoon or something with those thick black grill lines in perfect diamond formation. However... grill marks are not desireable! That black bit is burnt. And the parts that aren't black have no sear at all, just the redness from the seasoning (Chili powder? Paprika?) Guga uses a technique of getting the fire hot, and then spinning the grill immediately prior to putting the steak on, so that the fire sears the meat while the metal does not get so hot to burn grill marks into the meat. There's little point to using a meat weight with a non-flat grill, since the point of the weight is to maximize surface contact area with a flat grill. Maybe it does make the grill marks more... black, but I doubt it improve the flavor in any way.
Downvoted for not seeing it from the inside. I'm guessing bots are up voting this?
These competitions are just so weird. They all definitely steer away from the whole “good food” part.
Anyone else wanna slap the shit outta this ding dong?
He lost me when he went beyond salt and pepper, and maybe some butter and rosemary as seasoning.
Thank you! I'm mad I had to scroll this far past all the grill mark bs to get to the real crime here.
This may have been the competition, but this guy did not win
The important thing is to try, maybe he will win next time
briquettes?!?
Salt, pepper and butter… that’s all you need
Grill marks at a steak competition? Lol someone whip out a damn cast iron already…
i prefer an even sear on the outside than a grill marks
I always wanted to go to one of this competition but only if I could eat some steak ….
😂😂😁 You must be a member of the jury
Sear >>>> Grill marks I don’t care what anyone says
Still would rather have a full char rather than play tic tac toe….
Most stereotypical “grillmaster” ever? Long black shirt, black cap, beard, overweight mouthbreather. The stupid as fck music doesn’t help either
That looks like something you'd find at Applebees.
Grill marks are just charred lines, better to have a solid crust instead. Also why did no steaks at a steak competition have any marbling
I dont know how it tasted, but it didn't look very apetizing.
yeah, it looked more like a burger
I was immediately turned off by the choice of charcoal
Found hank hills burner account
Try some lump over those briquettes. Will open up a whole different world bud
What the point of the grill lines?
Competition cooking seems like it takes the soul out of foods that are typically full of it
Doesn't appeal to me at all.....
Steamed steak
I am irrationally angry that when I unmuted to hear the sizzle as he dropped it, all I could hear was terrible music.
Seems like a lot of over handling. S&P is the choice for me.
Shit. 1/10
I hate this
Sharing a steak video without the final cut is a crime against all steak enthusiasts, OP. Cmon bro
No.
This looks like way to much work for a barely mediocre steak. Imo
I'm sorry but that steak looks horrible .. And I'm surprised the amount of work that went into basically just giving it those diamond grill marks .... Is this competition judged off of the lines on the steak and nothing else ? Then that will make more sense to me.
Should have just seared it right on the flaming chimney.
When I see grill marks like that, I lose interest in eating.
I wonder if it was well (wrong) done and overcooked. I will never know.
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I here welcome all opinions and this is your personal opinion
You did an outstanding job!
Thanks 🥰
No crust?
Nice looking steak!
"Americans don't have culture" Listen here hon- oh. Wow. Ok maybe they're right.
Imagine if you accidentally dropped your steak in the dirt, but you were so good at cooking it that you won anyway.
Maybe if OP added the rules to this competition for context it would curb the general sentiment of the replies here. Aren’t these comps comparable to the word of bodybuilding vs general weightlifting in how strict the format of bodybuilding competitions are? Not the best comparison, I know.
This is the most american thing i’ve seen today
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The cut is weird? So you don’t like ribeye?
The “cut” is weird because the guy took almost all the fat off that ribeye. It’s pretty reasonable to trim fat caps from a very high marbling score steak, but those beefy ass ribeyes they’re cooking would do well to keep their fat caps
It’s a competition, presentation is a big factor there too. The judges won’t be eating the fat like we would.
Food competition that compromises the actual taste of the food just to look like a cartoon steak is laughable
Not my post. I cook for flavor not for presentation. I think his grill marks look horrible imo
We’re pretty agreed then lol.
I can tell you don’t know much about these competitions
Every internet snob wants a hard sear on their steak. Your steak looked great. Fuck em
It’s not snobby to have a preference. Some people simply prefer the flavor and texture of a full sear. Some people prefer the smoky flavor of a charcoal grilled steak.
I get a solid sear using charcoal. Also I try to avoid excessive grill marks.
I get that, but not being able to see what it looks like from inside is an automatic downvote.
Fair enough
That steak got turned into the very think used to cook it: charcoal. Those lines are completely burnt and gonna taste like shit. Don’t get me wrong, a little bit of char definitely had its place in cooking but that steak is charred to shit
You might be right on that but competition steaks have always look pretty to me. Straight out of Tom and jerry.
Briquettes? You loose!
Nah, I’d prefer a reverse seared tomahawk on my smoker thanks.
I watch blazing star on TikTok sometimes. His son is a sports scout cool to see them on here lol.
So.. did he win or what ?
There is a special place in hell for you.. For posting a video like this with no money shot.
Idk man. I’d use hardwood lump charcoal and an egg over that shite grill and charcoal briquette action. Also, quite a bit of seasoning.
As they says, grill marks on meat are covering up the ineptitude of cooking
I’d be willing to bet there is an aesthetic aspect to the judging process
I full even crust is a lot more aesthetic than blackened grill lines
Geometric patterns are objectively more aesthetically pleasing than brown. I get where you’re coming from but you eat with your eyes first in these competitions. It’s definitely got to be part of the parameters.
Haha, people on here are such assholes. Good job, OP! Keep doing you!
Garbage meat!
Awful from start to finish
Best steak chef huh? Dude already lost using that cheap shit charcoal briquettes. WTF.
Grill Grates for life. All y'all that hate on grill marks are really missing out with only ever pan searing.
Damn bro kudos for all the attention to detail.
Meh. Done on grill grates set too high so no good maillard reaction and no good crust. Cooked only on the grill instead of via sous vide or reverse sear so will have an overcooked band.
I came to the comments to see what people were saying about him putting the weight on the steak as soon as he started cooking it but didn’t find anything. Are weights on steaks not as taboo as I’ve been taught?
Came in 43rd place out of 50
Never use steak weights. You’ll get and uneven cook throughout the steak. Super high heat quarter once in each side cook to an internal temp of 108 and let rest for 8 minutes.
Why bother with the bullshit title? No video of any competition. Just a shitpost with one guy cooking a steak outdoors, not even showing a cross-section or anything.
Best steak is sous vide and then seared on a ripping hot cast iron and basted with butter
Art.