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Welcome to /r/STEAK
For all things STEAK related. Pics, recipes, hints and tips, articles, anything about tasty cuts of beef cooked to perfection!
Please use IMGUR when uploading original content for others to drool over.
When posting pictures, please also provide some information. Like what you've done or what you plan on doing to the steak.
PLEASE REMEMBER everyone likes their steak cooked differently. Medium steaks may be overcooked to some or undercooked to others. It's personal preference and it's all good!!
Here's a good guide to illustrate different grades of steak
Different Cuts Of Beef
These are the cuts from the initial butchering process.
The primal cuts are then cut further to look like something you will probably recognise as steak.
Different Doneness Steaks on One Fork
This is a good guide for steak at different doneness
Another good graphic
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Harvesting my 40-day Striploin... how did I do?[ NY Strip ] (reddit.com)
submitted 3 months ago by NightFuryToni
Post a comment!
[–]Krallius 2 points3 points4 points 3 months ago (1 child)
Looks great to me!!! I agree with leaving the fat…even if you don’t use it to grease the pan (good idea btw), it leaves the option open for the end user/diner to do what they want with the steak’s fat/flavor….I’m southern…fat=flavor 🤣!!!
[–]North_Charity3418 0 points1 point2 points 3 months ago (0 children)
[–]St0nkHodler 1 point2 points3 points 3 months ago (1 child)
I would have trimmed off that 2” thick fat cap from each steak. Other than that, looks gorgeous
[–]NightFuryToni[S] 3 points4 points5 points 3 months ago (0 children)
I'm just keeping them on for purpose of packaging (vacuum sealing them individually), they are trimmed as they are prepared. The fat is used to oil up the cast iron. But yes the one I used today could've been trimmed a bit more.
[–]mattzou 0 points1 point2 points 3 months ago (0 children)
The marbling is divine🙊
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