>dem soft onions lurking about in steak juice
>dat mystical overcooked egg
>dat big ass cut of meat
7/10, not bad for your first try.
what doneness did you aim for and how close did you get?

>>3603666
Medium, medium well. The thickest part limbo between medium and medium rare, while the thinner are definitely medium.

The egg is indeed overcooked. Still some yolk there, just 3/4 are solid.

> steak overcooked
>Ribeye is best to fry for it's fat content, which carries flavor, I see no reason why you raped it with onion, garlic balsamc and shit
> egg overcooked, yolk should be runny to dip the steak in.

4/10

>>3603746

This. OP failed miserably and should stick to mcdonalds

>>3603756
Let's not be that way, now.

>>3603756

McDonald's has steak now? I'm gonna go try it.

It looks like a dog eating a crocs head while both drowning in feces
Im ok with that but the temperature is shit.
Someone should sock you for wasting meat.

If you don't have a grill use a pan to sear the steak and then put it in the oven at 400 degrees F.

>>3603646
Why would you put an exoskeleton on top of your food, OP?

Your mistakes have already been pointed out, so I'll just say not bad for your first go.

I doubt it needs all of that onion and garlic though.

The sides aren't evenly cooked. Considering what you were aiming for, you might just want to keep it on a bit longer, and maybe turn the heat down a bit. I KNOW everyone says to sear that sucker fast as possible, but those people are generally considering medium rare as the target, and they NEED to get the outside seared and colored quickly before they heat the inside too much. You have plenty of color here, and heat can only penetrate a steak so fast.

The surface looks freaking charred to shit.

What heat source are you sing? A electrical stove or a gas one?

2/10- would not fuck
fail sauce and egg
see me after class

Looks alright OP, would eat

Not even sure ketchup will save this one...

Lawl, thanks guys

I am using gas so heat was not a problem. The surface was crunchy but not charred. The char impression is just my shitty photography. That side is actually the good side. I felt the other side was not caramelized enough. Regardless the crunchiness was kinna neat.

I did lay it on the side to cook the fat ring and whatnot. Gordon emphasized that in his vids a lot so wasnt hard to miss. Matter of fact, the meat on the side were near welldone. Still nice though.

Egg is overcook no doubt cause I didnt know wtf I was doing with the sauce - cook and recook it like thrice. Wouldnt have bother if I had butter handy.

soy sauce with salt&pepper, sex in your mouth.

you overcooked it. next time skip the egg, onions, and sauce and keep it simple. stick with gordon's simple instructions in the f-word perfect steak video. also i'm perplexed how you managed to get it "crunchy". it may help if you find a butcher who will hand cut you a thicker steak. 1 1/2 to 2" should be minimum. and of course you will want to cook that the day you buy it (ie do not EVER freeze a steak or cook from frozen).

The steak itself looks fine just remove the rest of the shit on the plate and put some A1 on that sumbitch. Seriously, the slice of watermelon>all that shit.

Let me ask YOU a question OP - how did it taste?

The meat itself is done the way I like, and I always overcook the shit out of my eggs on purpose...but there's something off about those onions.

Next time take this guy's advice >>3604034 and just do the exact steps in Ramsay's video - no more, no less. It's impossible to fuck up, and a lot tastier despite how simple it is.

And dude...go buy some butter!

>>3604112
Oh hey, it tasted great. The red you see in the pic is the thinner part. Moise and flavorful, the sauce or lackof - mostly the vinegar taste - gives it a bit of perplexity which is fine. The crunchiness was probably because I left each side on high heat up to 5 minutes. Oils and shit were flying everywhere, goddamn. Wait till you see the contraption I built to combat the mess next time.

The only disappointment I could say is the thickest part, near the bone. Definitely medium rare borderline rare there. Subsequently they were too raw beefy taste for me. Definitely could use something like A1 to cut the raw flavor there.

The steak was something like an inch to close to 1 1/2, definitely on the thicker side. My first though was too thick actually, but then it shrinks quite a bit.

Also I didnt have anything else handy to dress the steak w/, so just grabbed an onion for the sake of it.

7/10 for overall result. You lose 1 point for missing your target doneness, 6/10.

Keep at it!

>>3604285
> Definitely could use something like A1

kill yourself.

>>3604290

....i hope you get stomach cancer.

>>3604327
you'd be more likely to get stomach cancer from all the carcinogens on OPs burnt steak then you would from a properly cooked medium rare steak.