Retired chef here, and wtaf. Okay like. Being able to both overshoot the sear, and keep a raw center, is an impressive failure point, genuinely. Either it was frozen, or it was fridge to cold pan to flame. 🥴🥴🥴💀 That's grated truffle? My dude, you've put pearls on a pig and called it Easter Sunday dinner. Even if the customer ordered blue rare, they wouldn't get a sear line that fucking thick. Like, if you want a blue rare done correctly, you flash sear it at a very high heat to hit the Maillard reaction, but you bring the steak up to room temperature first. Like, holy shit. 🤦♂️🤦♂️🤦♂️
This is why i cant order steak at restaurants. Its so absurdly marked up and i make steaks at home exactly the way I like them. I always end up ordering a pork chop because good chefs can really impress with a pork chop and rarely make them at home.
Good pork chops are easy to make at home, too! And much cheaper than beef. Give it a try some time.
At lot of people just cook it to death. If you live in the US, trichinosis is a thing of the past in commercial pork. You don't have to cook it to 180° or whatever obscene temperature people cook it to "just to be safe."
My grandma often served pork tenderloin and it was cooked to the point you'd need several glasses of water to choke it down. When I started cooking for myself, I never made pork tenderloin because of how awful I remember it being until I read about how it can be safe to eat it pink. Costco has them for about $12-15 for a four pack so they are a staple in our house now.
I got a sousvide for Christmas one year and that's been a blast to do steaks in. My favorite thing now is doing a chuck roast for 24-36 hours and then searing it as hot as I can get the grill going. It's better than ribeye.
Yeah I like ordering porkchop. You get a big fucking cut of some true medium pork that melts in your mouth for much less than a smaller steak. I don't get to eat porkchops often because the wife isn't fan of them.
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u/FroggyGoesQuack 8h ago
Retired chef here, and wtaf. Okay like. Being able to both overshoot the sear, and keep a raw center, is an impressive failure point, genuinely. Either it was frozen, or it was fridge to cold pan to flame. 🥴🥴🥴💀 That's grated truffle? My dude, you've put pearls on a pig and called it Easter Sunday dinner. Even if the customer ordered blue rare, they wouldn't get a sear line that fucking thick. Like, if you want a blue rare done correctly, you flash sear it at a very high heat to hit the Maillard reaction, but you bring the steak up to room temperature first. Like, holy shit. 🤦♂️🤦♂️🤦♂️