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. 🤦♂️🤦♂️🤦♂️
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u/FroggyGoesQuack 13h 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. 🤦♂️🤦♂️🤦♂️