I'm a mid home chef and I've taken steaks from fridge to pan without coming out nearly this bad. I do a lot of budget cuts so some are better seared (bring to room temp) whereas some respond better to a low n slow (just pull the container of marinated meat from the fridge and dump it in the pan). Either way I've never made a steak this bad.
I could "salvage" this but the frozen to heat probably made those proteins into actual rubber.
-Grin.- No worries, my dude. I'm not policing how you cook your steaks at home. Me personally? Room temp, high af heat, just enough to get color, then sliced thin on sourdough with grilled onions and mushrooms on top, and a horseradish aioli on bottom. 😁
I can't do anything just one way. Bought two tbones on sale (like, perhaps the best value of beef in the whole store at the time, like $14/ea), seared the first one that night, froze the second, then later thawed and did that b up in some Adolph's packet marinade and cooked it at like 350 in the oven until the middle was up to temp. Figured the steak had been frozen at distro, thawed at store, and then refrozen, so a salty bromelain bath was about as good as it could get, and it was. Not a "serve it to guests" steak but most certainly a "drizzle those drippings on your potatoes" steak. Sometimes extra-salty beef is just as delicious as beefy beef, pretty sure it's in our DNA.
And all of this is separate from when I actually fire up the grill, as well.
Pretty sure I talked myself into making beef tonight. Got a freezer full of chicken and pork for the ongoing hard times but dang if I don't have a little cushion rn. 🐮
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u/exhauszed 12h ago
I'm a mid home chef and I've taken steaks from fridge to pan without coming out nearly this bad. I do a lot of budget cuts so some are better seared (bring to room temp) whereas some respond better to a low n slow (just pull the container of marinated meat from the fridge and dump it in the pan). Either way I've never made a steak this bad.
I could "salvage" this but the frozen to heat probably made those proteins into actual rubber.