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Poast new message in this thread
Date: March 6th, 2026 8:23 PM Author: Out-of-control grizzly locus quadroon
cooked this up in under 40 min total, mostly on the flat grill
2x10oz nystrips ($27.50lb)
bag of alexia panko breaded onion rings
bag of organic green beans
first time cooking steaks on the flat grill, had the temp ~500 degrees, did 5 min each side. next time will cut that down to 4
green beans blanched for 3 min then finished on the grill
https://imgur.com/a/RHaoUDW
(http://www.autoadmit.com/thread.php?thread_id=5842521&forum_id=2\u0026show=posted#49722334) |
Date: March 6th, 2026 8:32 PM Author: overrated locale
Given the cultural milieu, I rate it "i guess so"
Objectively given the full human historical timeline, "yikes"
(http://www.autoadmit.com/thread.php?thread_id=5842521&forum_id=2\u0026show=posted#49722358) |
Date: March 6th, 2026 10:30 PM Author: clear goyim
167.
The steak is overcooked, but the crust looks great. Your only mistake was the length of the cook, not the temperature so congrats on that. The onion rings and beans look really good.
(http://www.autoadmit.com/thread.php?thread_id=5842521&forum_id=2\u0026show=posted#49722558) |
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Date: March 7th, 2026 2:30 PM Author: clear goyim
Get in the habit of touching the meat to gauge the doneness. As it cooks, it gets tougher and there's a noticeable difference between rare, medium rare, medium, medium well, and well. Based on the photo you took of the inside, it looks medium well (which isn't bad by any means), but I imagine it was a little tough and you would've preferred medium rare/medium. At 3 minutes, try touching it, then touch it again at 4 minutes. Take it off at 4 and enjoy, but keep in mind what it felt like at 3 as well. Right now, your cook times entirely depend on the thickness of steak, which won't always be consistent.
(http://www.autoadmit.com/thread.php?thread_id=5842521&forum_id=2\u0026show=posted#49723713) |
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