- Sep 12, 2014
- 24,827
- 21,630
They usually combine it with smoked salmon
- Jul 18, 2012
- 34,187
- 40,106
Under right? These cotdamn steaks man.
- Aug 31, 2012
- 12,485
- 35,111
Looks good to me.
- Sep 20, 2007
- 13,233
- 14,707
Doneness looks fine to me
- Oct 13, 2001
- 160,902
- 142,812
- Jul 18, 2012
- 34,187
- 40,106
It shoudnt bleed at all? Some pieces on one end were oozing a bit. I put those back in (I know I know) for a bit but ate the other ones. Was pretty good overall.
- Nov 3, 2011
- 26,536
- 29,753
At this point, when people come up with dumb ideas like this. We shouldn't warn them. Just let life run it's course.
- Oct 17, 2012
- 6,264
- 14,800
Man, you remember that insane craze for rainbow bagels in NYC from the Brooklyn spot called The Bagel Store about 6 years ago? Rainbow bagels w/rainbow cream cheese. People could not get enough of them. Tasted same as non-rainbow bagels & cream cheese but sure as hell looked cool for a minute.I dont eat salmon, even lox but NY bagels in general >>>
Tried this rainbow bagel with plain CC some time ago from a spotnin BK. Bangin. Too bad they closed smh.
- Mar 19, 2013
- 47,260
- 96,827
The Nyquill gonna kill the bacteria
- Aug 31, 2012
- 12,485
- 35,111
That's not actual blood, but I understand you have some health concerns going on and you have to be wary of eating undercooked meats so I don't fault you for doing that.
- Aug 31, 2012
- 12,485
- 35,111
Long Island buttered rolls>>>>>NYC buttered rolls
- Mar 19, 2013
- 47,260
- 96,827
Food coloring gets folks going crazy same way it had buckets doing gymnastics
- Sep 20, 2007
- 13,233
- 14,707
How long did you let it rest?
- Jul 18, 2012
- 34,187
- 40,106
Bout 5 min.
- Jul 18, 2012
- 34,187
- 40,106
- Sep 20, 2007
- 13,233
- 14,707
Let it sit as close to 10 minutes as you can wait. I let mine sit in the microwave. Re-plate it and cut it.. that should solve the myoglobin issue.
It seems OD when you sitting there waiting but any person who makes a good steak will tell you it’s worth it and should be done, especially with good cuts of steak.
- Sep 12, 2014
- 24,827
- 21,630
This looks perfect
Under right? These cotdamn steaks man.
Did you pat it dry with paper towel before?
- Oct 13, 2001
- 160,902
- 142,812
spizike231
, why the microwave?
- Sep 20, 2007
- 13,233
- 14,707
My house sits at a crisp 72 degrees and I have stone counter tops in my kitchen that sit pretty cold.
Putting it in the microwave protects it from the circulating air from my AC, and helps keep it somewhat warm while it rests.
- Jul 18, 2012
- 34,187
- 40,106
Yep, let it out for 30 min and seasoned it (salt, pepper, brown sugar) right before slapping it on the cast iron. Basted with butter after.
- Sep 12, 2014
- 24,827
- 21,630
Brown sugar seems unnecessary, but if you enjoyed it I guess
- Sep 20, 2007
- 13,233
- 14,707
you’re getting a better grip on doneness and letting it sit to room temp before cooking is best practice!
Take a pic next time before you cut it so we can see the sear and crust. next step would be figuring out how to get that sear and crust on it how you want. Higher heat for shorter period, full rest, if you want a better crust.
Take a pic next time before you cut it so we can see the sear and crust. next step would be figuring out how to get that sear and crust on it how you want. Higher heat for shorter period, full rest, if you want a better crust.
- Oct 13, 2001
- 160,902
- 142,812
Define good.
- Jul 18, 2012
- 34,187
- 40,106
- Oct 17, 2012
- 6,264
- 14,800
Damn! They closed?!?!? Spot was legendary, lol. Wouldn't be surprised if them closing has to do with rent spikes & inflation as a whole.That is from The Bagel Store.Closed now smh.
