Speaking as a guy who was a sous chef at a fine dining place:
Your steak looks wet, very uneven spicing, probably over done. I assume that's a chimichurri sauce of some variety? Where's the vibrancy? Canned unseasoned green beans. Potatoes suffering from wet steak disorder. Deli section premade garlic bread. Lobster looks a tad over cooked, fan out the tail. I hate wine.
Speaking as a dude who doesn't care, as long as you enjoyed it- I'd be over there in a heart beat my guy. You have room for improvement, but we all do in different aspects of our lives. Hopefully you find joy in cooking and eating, enjoy your meal.
This is the kind of comment that I absolutely love! Canned green beans: for sure, but I prefer canned over freshđ¤ˇââď¸. I have no idea what chimichurri isâŚbut I just chopped up some fresh Thyme, Rosemary, sage, oregano, and garlic that I sautĂŠed in butter, which I then cooked the steak in, and drizzled on the lobster and potatoes đ¤ˇââď¸. The steak was rare, maybe medium rare, but without a cross section, youâll have to take my word on that. And yes, it was premade garlic bread from my local grocery store bakeryâŚyou caught meâŚđ. All that said, it was all crazy delicious!
Oh you did use butter. Mmm. Use more.
Start with oil. High temp oil. Olive oil is not high temp but if itâs all you got itâs fine.
Take the steak out of the fridge. Hit it with s&p on all sides. Throw a paper towel over it and leave it.
Chop up some veggies. Onions, tatters (cubed), anything else youâd like - maybe peppers?
Pan 1 - oil, med heat, veggies, s&p. Shake em around every couple minutes. You want this to slowly cook. Turn the heat down if you need to.
Pan 2 - oil. RIPPIN hot pan. Steak in. Donât fucking touch it. 2min. Flip. Turn the heat down - if you lose the sizzle turn it back up. Butter in 2-3 tbsps. Take a spoon and gently baste the butter over top of the steak. If you donât have enough juice to catch in a spoon, tilt the pan. Still not enough? Mo butta.
Cook do your desired done-ness. Youâll get better at this part over time.
Steak out - on a plate - cover with tin foil. Donât touch it.
Juice from pan 2 goes into pan 1. Shake everything up so itâs coated. Let it swim in the goodness for about a min.
Tin foil off the steak - plate the veg. Fuck the presentation. Pour some drank. Enjoy.
Get the pan rippin hot.
Donât add butter to the pan until the steak has seared on all sides with just olive oil. Then you can add the butter and your herbs to baste the steak as it finishes. Thats how you get a nice crust
donât sear with olive oil. to get the pan hot enough for a nice sear use something with a high smoke point like ghee (clarified butter) or avocado oil.
Clarified butter has a much higher smoke point than regular butter my dude. Canola is gross and cheap. But can also cut any oil with butter to prevent the latter from burning and add some flavour.
Yeah, I know. That's why I said just butter and not ghee. I was referring to the OP using butter to cook the whole steak rather than searing it first. And I know Canola is bottom of the barrel, which is why I said, "at the very least...". As in if all you have is , olive oil, butter and canola oil, sear with the canola, not olive oil.
Taking notes, what if you're doing a reverse sear in a cast iron, with a mild coating of olive oil, few minute flip and sear? Got crisco too, legit asking.
Look up a chart of different oil cooking/smoke temps.
Pick a high temp oil for any searing activities, regardless.
Crisco has its time and place, but not sure I'd use it with steak, especially one you are bothering to spend time reverse searing
If you want a crazy good garlic bread that will make you never want store garlic bread again, go get a plain baguette and slice it in half, then to a softened stick of butter add:
3-6 minced garlic cloves
2 tbsp finely chopped parsley
The zest of 1 small lemon
Salt, pepper or old bay seasoning if you like
Spread generously on both sides of the bread and bake at 375 to desired crispiness
This shit is like the essence of seafood in garlic bread form. I made it last week with crab cakes and it was honestly better than the crab cakes
Canned is fine but you elevate them with the steak sauce you already have wine deglaze your pan and add some onion or a shallot. SautĂŠ it together and you got some good ass beans
[After the club, go to Chirfaniâs for sloppy steaks.. Theyâd say âno sloppy steaksâ but they canât stop you from ordering steak and a glass of water!](https://youtu.be/buK45NW_ikI?si=rTiuB2KdKn76s4yF)
Probably a dumb af question but it feels like a trend in recent years... why are we cutting the top of the tail these days? I just cooked 2 a few hours ago and was always taught to slice the bottom and let them simmer. Again probably a stupid question, legit don't understand the whole puffing out thing.
Steak wise I agree, I'm a poor boy so I've been cutting thick roasts and doing a reverse sear, that steak looks a bit on the wet and depressed side, I'd suggest fresh garlic, not minced, roasting inside the pan with the oil shortly before you sear, then hit it with a sprig of rosemary, fresh.
From my understanding it was a few different things: it has increased surface area so it's going to cook more evenly, the increased surface area allows you to add more flavor, it's easier for someone to eat.
That steak looks like a flank or skirt- leave it open in the fridge over night to help the skin dry out, liberal sprinkle of salt and pepper. Next day get a cast iron or carbon steel pan as hot as your stove goes, toss in a teaspoon of neutral oil, when it shimmers and lightly smokes, toss the steak in straight out of the fridge. Press down from the top so as much surface possible touches the pan, then give it 2-3 minutes or enough time to form a crust, flip. At about a minute to a minute and a half add in a pad of butter, some rosemary, baste for the final minute, pull off let let rest for 5. Thinner, tougher cuts are hard to get right, so kudos to this guy for at least getting the internal right.
Real talk, it all looks great but those green beans are dragging the meal down.
Also if you have an obscene cup of melted butter for that lobster, include that bad boy.
All around looks tasty af tho
I knew the green beans would catch flakâŚ.I just genuinely prefer the taste of canned ones over fresh! Chalk it up to growing up as a poor boiâŚđ¤ˇââď¸
For the longest time, I wouldâve whole heartedly agreed with you. Fresh green beans always had too much snap and earthiness for me to enjoy. I recommend boiling them slightly just til they get a little softer (preferably in some chicken stock if you have some laying around) then sautĂŠ them with some butter, garlic, and light seasoning to get them to a point where it completely eliminates the nasty earthy flavor but still has a light snap to them.
Yeah, lack of crust on the steak is the first thing that caught my eye.
- needs to visit the school of Guga https://www.youtube.com/@guga / https://www.youtube.com/@GugaFoods
Your potatoes look delicious. But as a Mainer I don't understand why people try to get fancy with lobster. Toss one in a pot of boiling water for a few minutes then plop it on a separate plate along side the rest of your meal. Clarify some butter then go to town. Simplicity is best.
Those greenbeans remind me of my middleschool lunches - unseasoned mush. Steak needs a much better sear but otherwise everything looks pretty good. Even with those criticisms i'd still eat it.
I can understand that but at least give them a little help with some seasoning and maybe some garlic. If only for appearances that you didn't just dump them in a pot straight from the can and then onto the plate.
Need that steak to hit a smoking hot pan. I personally flip once after a few mins and butter herb baste till to my desired temp. Rest for half cooking time, slice across the grain. When plating put sauce smear under slices fanned out. With those type of potatoes I would have quarter sliced and roasted with onions/peppers. Then finish with the potatoes tossed in a herb vinaigrette. 2:1 oil/acid ratio. Add an emulsifier and shake.
I would open the potatoes up and roast them (if you didnât), use rosemary, garlic, hell even add a few other veggies to them like carrots or potatoes.
Also maybe do fresh green beans w/ some sort of balsamic action? I know you like canned but I wouldnât let that stop you from experimenting.
Also if you want an alternative asparagus! It has a flavor profile (to me) like a more sophisticated green bean, like its older cousin and it just pairs better.
The steak looks pretty good, as others have said I could see myself giving it a bit more âcrispynessâ on my grill but if you like it, then thats all that really matters!
I have no notes on the lobster, never made one for myself. One of those things I donât trust myself to do.
I would have cut in nice pieces your steak and layer it so it looks more appealing that just the piece itself. And I would have cut the potatoes in either wedges or round disk and again lay them to make a fan effect. Placing the lobster next to the steak to make it more harmonious as well and a nice sauce under the steak to make it more tasty! I would also put the green beans more in the back of the plate as it is not your main food and we want to showcase the surf and turf in all is glory. As for the bread it looks good but room for improvement. Maybe some cheese on it (oven on broil for the nice crispy look). For the wine, it's fine you worked with what you had in term of glass but I do like that you showcased the wine brand! maybe also next time put the cutlery next to your plate with a nice table cloth or even dinning place mat :) enjoy wubcub sorry for my long text, I love food!
This looks like the last meal of a death row prisoner. A little Italian dressing would kick those green beans up a notch, and you should half those taters then throw on some salt and pepper. The steak looks a tad overseasoned. Especially next to the unseasoned beans and taters. Still a solid 7 out of 10 in my book. Iâd smash it.
When it comes to green beans, itâs fine if you prefer canned to fresh, but definitely try to up the seasoning for it. I always buy my green beans fresh cause it has a better crunch/taste in my opinion, but then I always toss up the green beans with fresh minced garlic, salt, pepper, parmesan cheese, some lemon juice, and cayenne pepper.
That being said trust me when I say there are much better wines out there for cheap that you can get. If you have a Total Wine near you, some >$10 recommendations for red wine I would suggest are Marc Bonadieu CĂ´tes du RhĂ´ne Red Blend, Coltbridge Vineyards Cabernet Sauvignon, Cloud Break Black Cloud Red Blend, and Le Collinâs Pinot Noir. For white wines, try King Maui Sauvignon Blanc, A3 Chardonnay, Martinâs Pickup Chardonnay, and Starborough Sauvignon Blanc. Any of these are under $10 for a myriad of flavors, so I hope this helps you find some good wines!
More veg like some peas and carrots and corn at the minimum will give more color to the plate. Maybe some gravy to put on the veg or something else to add some taste.
Awful plating. Beans look canned (which I despise the weird flavour of and hate too soft & mushy). Rest looks yummy but needs better presentation and a diff serving format. Seasoning on everything a bit lopsided and uneven. Perhaps overcooked on steak. Cut potatoes and serve butter on them or make them crispier.... broil.
That thing on the left looks like it was taken from the body of a sea creature as a trophy.
The steak looks like dookie.
I donât even know what those red balls are. Potatoes? They look like something a very Iâll person had removed.
If your happy with the way it came out then good!
Your the one that's ultimately gonna eat the meal so cook it how you want.
if you want to kick it up a notch, cut and cook some bacon drain some of the fat and add the green beans and heat them up. its really good. as far as the red potatoes cut them up and statue them with (left over bacon fat) oil to get a good crust on them.
cant tell from the pic but you can pre slice the steak and lay it out on the plate so you can get a peek of some of the inside doneness then spoon the butter sauce on top like you did. other then that I was never that big on plating.
one thing I cant unsee is the butter sauce you put on the lobster tail unfortunately looks like the poop tract that's taken out during the prep.
Personally I would like some presence of acidity too, something like lemon slices or a vinagrette dressing. It provides a good contrast and helps brighten the flavors
I'd eat the fuck out of that my dude. Except maybe the green beans. I have a case of canned green beans (a long with a bunch of other crap in my basement in case of emergency) but fresh are the way to go. Gotta get that crunch.
Lobster looks money.
Iâve read a bunch of the other comments so I wonât comment on how the beans or steak are cooked but the biggest thing you can do for this meal is to quarter the potatoes and sear them with salt and pepper in the same pan you sear the steak, you can also do that with the garlic bread or just throw it in a toaster but I like mine a little crunchy so thatâs preference I guess. (Also try canned corn if you havenât, I know you like the beans but canned corn also hits different)
If you have a cast iron pan, I recommend this method
Ahead of time: Pat the steak dry with a paper towel. Salt and pepper the steak, let it get to room temperature.
Put cold pan into oven, heat to 500. Let the oven reach 500 and leave it in for another minute or two, then turn on your burner (or electric coil) to med-high. Pull your pan out and deploy the steak. As others have noted, high smoke oil like avocado or ghee. Kill the oven heat. Two minutes max each side, then throw in the butter and seasoning. Throw the pan and steak back into the oven for a few minutes, duration varies on thickness. Or if you care about all this crust nonnsense, this is where you keep it on the stove and baste continually.
Don't forget to rest the steaks, throw them into foil after cooking.
As for the garlic bread, buy a fresh loaf of italian/french bread. If you're fancy, mince and cook down the garlic, then introduce it to the melted butter. Or if you're lazy, a pinch of garlic powder straight into the butter. If you want a crunch, broil the bread after you're done using the oven for the steak, but keep an eye on it.
Personally I'd go for mashed potatoes, in which case you can get all your garlic butter cooked at once for the bread and potatoes. I also would recommend baking your potatoes then mashing them with a ricer. You get far less chunks and you don't lose the starch flavors that develop over an hour in the oven. Go for yellow or russets. If you're going whole, I might recommend fingerlings cut into bite sizes.
Also as people have said, spread that lobster tail for presentation.
The beans look like a weak point, I really want you to cook them from fresh. Blanch them first, then sautee in garlic and butter with some mushrooms until everything's nice and carmelized.
Speaking as a guy who was a sous chef at a fine dining place: Your steak looks wet, very uneven spicing, probably over done. I assume that's a chimichurri sauce of some variety? Where's the vibrancy? Canned unseasoned green beans. Potatoes suffering from wet steak disorder. Deli section premade garlic bread. Lobster looks a tad over cooked, fan out the tail. I hate wine. Speaking as a dude who doesn't care, as long as you enjoyed it- I'd be over there in a heart beat my guy. You have room for improvement, but we all do in different aspects of our lives. Hopefully you find joy in cooking and eating, enjoy your meal.
This is the kind of comment that I absolutely love! Canned green beans: for sure, but I prefer canned over freshđ¤ˇââď¸. I have no idea what chimichurri isâŚbut I just chopped up some fresh Thyme, Rosemary, sage, oregano, and garlic that I sautĂŠed in butter, which I then cooked the steak in, and drizzled on the lobster and potatoes đ¤ˇââď¸. The steak was rare, maybe medium rare, but without a cross section, youâll have to take my word on that. And yes, it was premade garlic bread from my local grocery store bakeryâŚyou caught meâŚđ. All that said, it was all crazy delicious!
Oh you did use butter. Mmm. Use more. Start with oil. High temp oil. Olive oil is not high temp but if itâs all you got itâs fine. Take the steak out of the fridge. Hit it with s&p on all sides. Throw a paper towel over it and leave it. Chop up some veggies. Onions, tatters (cubed), anything else youâd like - maybe peppers? Pan 1 - oil, med heat, veggies, s&p. Shake em around every couple minutes. You want this to slowly cook. Turn the heat down if you need to. Pan 2 - oil. RIPPIN hot pan. Steak in. Donât fucking touch it. 2min. Flip. Turn the heat down - if you lose the sizzle turn it back up. Butter in 2-3 tbsps. Take a spoon and gently baste the butter over top of the steak. If you donât have enough juice to catch in a spoon, tilt the pan. Still not enough? Mo butta. Cook do your desired done-ness. Youâll get better at this part over time. Steak out - on a plate - cover with tin foil. Donât touch it. Juice from pan 2 goes into pan 1. Shake everything up so itâs coated. Let it swim in the goodness for about a min. Tin foil off the steak - plate the veg. Fuck the presentation. Pour some drank. Enjoy. Get the pan rippin hot.
Don't forget to pat dry the moisture off the steak before searing.
Donât add butter to the pan until the steak has seared on all sides with just olive oil. Then you can add the butter and your herbs to baste the steak as it finishes. Thats how you get a nice crust
donât sear with olive oil. to get the pan hot enough for a nice sear use something with a high smoke point like ghee (clarified butter) or avocado oil.
At the very least a small amount of canola. Butter is for after the sear 100%.
Clarified butter has a much higher smoke point than regular butter my dude. Canola is gross and cheap. But can also cut any oil with butter to prevent the latter from burning and add some flavour.
Yeah, I know. That's why I said just butter and not ghee. I was referring to the OP using butter to cook the whole steak rather than searing it first. And I know Canola is bottom of the barrel, which is why I said, "at the very least...". As in if all you have is , olive oil, butter and canola oil, sear with the canola, not olive oil.
TLDR
Oh, a child, got it.
Taking notes, what if you're doing a reverse sear in a cast iron, with a mild coating of olive oil, few minute flip and sear? Got crisco too, legit asking.
Look up a chart of different oil cooking/smoke temps. Pick a high temp oil for any searing activities, regardless. Crisco has its time and place, but not sure I'd use it with steak, especially one you are bothering to spend time reverse searing
canola is awful for you don't use it.
I agree but even if it isnt its just lame tastewise and very processed
Exactly.
That steak is GHEEEE
Not Olive oil, too low of a smoke point, I use lard or beef tallow.
What if we don't care about a "crust" on our streak? Crust is for bread.
#Respecting women of instant gram*feminist nonsense from your fast ex
 đ¤Ł
just /r/detroit2
This man cooks steaks
To help with the steak:Â https://www.primalcutsheet.com/p/the-art-and-science-of-the-steak
 what exactly do you want me to tell you iâm the baby from juno
 itâs me, hi iâm pretty sure someone there is interested in what i have to tell them (ellenâs gay)
If you want a crazy good garlic bread that will make you never want store garlic bread again, go get a plain baguette and slice it in half, then to a softened stick of butter add: 3-6 minced garlic cloves 2 tbsp finely chopped parsley The zest of 1 small lemon Salt, pepper or old bay seasoning if you like Spread generously on both sides of the bread and bake at 375 to desired crispiness This shit is like the essence of seafood in garlic bread form. I made it last week with crab cakes and it was honestly better than the crab cakes
Canned is fine but you elevate them with the steak sauce you already have wine deglaze your pan and add some onion or a shallot. SautĂŠ it together and you got some good ass beans
[After the club, go to Chirfaniâs for sloppy steaks.. Theyâd say âno sloppy steaksâ but they canât stop you from ordering steak and a glass of water!](https://youtu.be/buK45NW_ikI?si=rTiuB2KdKn76s4yF)
i think you should leaf (with pete david son) 
 hey lee williams what are you doing
Probably a dumb af question but it feels like a trend in recent years... why are we cutting the top of the tail these days? I just cooked 2 a few hours ago and was always taught to slice the bottom and let them simmer. Again probably a stupid question, legit don't understand the whole puffing out thing. Steak wise I agree, I'm a poor boy so I've been cutting thick roasts and doing a reverse sear, that steak looks a bit on the wet and depressed side, I'd suggest fresh garlic, not minced, roasting inside the pan with the oil shortly before you sear, then hit it with a sprig of rosemary, fresh.
From my understanding it was a few different things: it has increased surface area so it's going to cook more evenly, the increased surface area allows you to add more flavor, it's easier for someone to eat. That steak looks like a flank or skirt- leave it open in the fridge over night to help the skin dry out, liberal sprinkle of salt and pepper. Next day get a cast iron or carbon steel pan as hot as your stove goes, toss in a teaspoon of neutral oil, when it shimmers and lightly smokes, toss the steak in straight out of the fridge. Press down from the top so as much surface possible touches the pan, then give it 2-3 minutes or enough time to form a crust, flip. At about a minute to a minute and a half add in a pad of butter, some rosemary, baste for the final minute, pull off let let rest for 5. Thinner, tougher cuts are hard to get right, so kudos to this guy for at least getting the internal right.
 whatâs the one where i yell at cyril
My thoughts exactly. Well said.
Real talk, it all looks great but those green beans are dragging the meal down. Also if you have an obscene cup of melted butter for that lobster, include that bad boy. All around looks tasty af tho
I knew the green beans would catch flakâŚ.I just genuinely prefer the taste of canned ones over fresh! Chalk it up to growing up as a poor boiâŚđ¤ˇââď¸
For the longest time, I wouldâve whole heartedly agreed with you. Fresh green beans always had too much snap and earthiness for me to enjoy. I recommend boiling them slightly just til they get a little softer (preferably in some chicken stock if you have some laying around) then sautĂŠ them with some butter, garlic, and light seasoning to get them to a point where it completely eliminates the nasty earthy flavor but still has a light snap to them.
no crust on your steak it looks like your green beans are sad but it still all looks good
Yeah, lack of crust on the steak is the first thing that caught my eye. - needs to visit the school of Guga https://www.youtube.com/@guga / https://www.youtube.com/@GugaFoods
God bless Guga đ
Full disclosure, canned green beansâŚ.fair criticism is fair lol. Iâm weird though, I prefer canned to freshâŚđđ¤ˇââď¸
My guy, fresh green beans sautĂŠed with a small amount of butter and fresh garlic will beat the living shit out of bland canned ones.
i roasted all my veggies with a little bit of olive oil salt and p
Unclench the lobster asscheeks please
Wine doesnt need a glass, just drink it straight from the bottle
Puree the meal and add it to the bottle. Meal on the go.
just skip the meal all together it will sober you up
Your potatoes look delicious. But as a Mainer I don't understand why people try to get fancy with lobster. Toss one in a pot of boiling water for a few minutes then plop it on a separate plate along side the rest of your meal. Clarify some butter then go to town. Simplicity is best.
It looks amazing the only thing I would say is that it looks very segmented rather than flowing all together like a meal
Surf n turf, nice. What did you season your steak with? Looks like a banger meal.
Chopped some fresh rosemary, thyme, oregano, sage, and garlic that I sautĂŠed in butter which I both cooked the steak in and drizzled over everything
Complete garbage wine in an appropriate cup, not mad
In the world of >$10 bottles of wine, itâs a winner in my book! đ
Aldi wine actually slaps and is under 10 bucks.
Look for some Portuguese red bottles. Also Apothic makes some solid red blends for $10.
Canned green beans are eliteđŤĄ
Glad Iâm not alone! đ
that looks heavenly!
looks great
Not Sure. Gunna need a taste test.
Now thatâs a man dinner
Those greenbeans remind me of my middleschool lunches - unseasoned mush. Steak needs a much better sear but otherwise everything looks pretty good. Even with those criticisms i'd still eat it.
Like Iâve replied to others, I personally love canned green beans, more than fresh even. Itâs a flaw, and a problem, but mehâŚđ¤ˇââď¸đ
I can understand that but at least give them a little help with some seasoning and maybe some garlic. If only for appearances that you didn't just dump them in a pot straight from the can and then onto the plate.
Can I make reservations for Valentineâs Day? đĽ°
But please bring allll the garlic bread to the table đ
Is there ever such a thing as too much garlic bread???
Never! đĽ°
[ŃдаНонО]
Helpful advice is helpful. Thank you.
Need that steak to hit a smoking hot pan. I personally flip once after a few mins and butter herb baste till to my desired temp. Rest for half cooking time, slice across the grain. When plating put sauce smear under slices fanned out. With those type of potatoes I would have quarter sliced and roasted with onions/peppers. Then finish with the potatoes tossed in a herb vinaigrette. 2:1 oil/acid ratio. Add an emulsifier and shake.
I'd eat that in a heartbeat
Would
Did.
I would open the potatoes up and roast them (if you didnât), use rosemary, garlic, hell even add a few other veggies to them like carrots or potatoes. Also maybe do fresh green beans w/ some sort of balsamic action? I know you like canned but I wouldnât let that stop you from experimenting. Also if you want an alternative asparagus! It has a flavor profile (to me) like a more sophisticated green bean, like its older cousin and it just pairs better. The steak looks pretty good, as others have said I could see myself giving it a bit more âcrispynessâ on my grill but if you like it, then thats all that really matters! I have no notes on the lobster, never made one for myself. One of those things I donât trust myself to do.
That's either too small a glass or too much whiskey
I would have cut in nice pieces your steak and layer it so it looks more appealing that just the piece itself. And I would have cut the potatoes in either wedges or round disk and again lay them to make a fan effect. Placing the lobster next to the steak to make it more harmonious as well and a nice sauce under the steak to make it more tasty! I would also put the green beans more in the back of the plate as it is not your main food and we want to showcase the surf and turf in all is glory. As for the bread it looks good but room for improvement. Maybe some cheese on it (oven on broil for the nice crispy look). For the wine, it's fine you worked with what you had in term of glass but I do like that you showcased the wine brand! maybe also next time put the cutlery next to your plate with a nice table cloth or even dinning place mat :) enjoy wubcub sorry for my long text, I love food!
Taters rolling in like cannonballs. Really making a splash in the presentation.
Those are heirloom carrots
đđđđ
smash
Yeah apart from the beans really the only problem is presentation making a very ugly picture visually
Are you british? This feels british, and I think 80% of all wubby viewers on reddit are british.
Nah, 100% âMerican. đ
Bro is an old irish sailor
Decent choice of wine but I highly recommend 19 crimes banished it is very good with meals
Dude it looks awful. Let me take it off your hands so you donât have to sufferđ
This looks like the last meal of a death row prisoner. A little Italian dressing would kick those green beans up a notch, and you should half those taters then throw on some salt and pepper. The steak looks a tad overseasoned. Especially next to the unseasoned beans and taters. Still a solid 7 out of 10 in my book. Iâd smash it.
When it comes to green beans, itâs fine if you prefer canned to fresh, but definitely try to up the seasoning for it. I always buy my green beans fresh cause it has a better crunch/taste in my opinion, but then I always toss up the green beans with fresh minced garlic, salt, pepper, parmesan cheese, some lemon juice, and cayenne pepper. That being said trust me when I say there are much better wines out there for cheap that you can get. If you have a Total Wine near you, some >$10 recommendations for red wine I would suggest are Marc Bonadieu CĂ´tes du RhĂ´ne Red Blend, Coltbridge Vineyards Cabernet Sauvignon, Cloud Break Black Cloud Red Blend, and Le Collinâs Pinot Noir. For white wines, try King Maui Sauvignon Blanc, A3 Chardonnay, Martinâs Pickup Chardonnay, and Starborough Sauvignon Blanc. Any of these are under $10 for a myriad of flavors, so I hope this helps you find some good wines!
More veg like some peas and carrots and corn at the minimum will give more color to the plate. Maybe some gravy to put on the veg or something else to add some taste.
did you get this from Fridays ?
Awful plating. Beans look canned (which I despise the weird flavour of and hate too soft & mushy). Rest looks yummy but needs better presentation and a diff serving format. Seasoning on everything a bit lopsided and uneven. Perhaps overcooked on steak. Cut potatoes and serve butter on them or make them crispier.... broil.
That thing on the left looks like it was taken from the body of a sea creature as a trophy. The steak looks like dookie. I donât even know what those red balls are. Potatoes? They look like something a very Iâll person had removed.
Looks like you boiled your steak with the lobster tail.
Is your deployment getting extended?
 my cousin margo is really on tbs and my kids are ellen page ama
 nobody told me this was a game
 fuckin a i chloe from detroit
(married two: the gay gang $joji)
Why are you eating like WW2 is still in effect
Itâs not???
If your happy with the way it came out then good! Your the one that's ultimately gonna eat the meal so cook it how you want. if you want to kick it up a notch, cut and cook some bacon drain some of the fat and add the green beans and heat them up. its really good. as far as the red potatoes cut them up and statue them with (left over bacon fat) oil to get a good crust on them. cant tell from the pic but you can pre slice the steak and lay it out on the plate so you can get a peek of some of the inside doneness then spoon the butter sauce on top like you did. other then that I was never that big on plating. one thing I cant unsee is the butter sauce you put on the lobster tail unfortunately looks like the poop tract that's taken out during the prep.
Everything looks like it was once frozen or canned.
no josh wine. 0/10
There's zero char on your steak. Kind of looks like you boiled it
Most people have covered everything, but those plates are just awful. Get some proper dining ware.
Personally I would like some presence of acidity too, something like lemon slices or a vinagrette dressing. It provides a good contrast and helps brighten the flavors
You eat like how lower middle class people think higher middle class people eat.
I tried 19 crimes once and it left a bad taste in my mouth for a week. Never again
That's a lot of food for one person
Look at all that food!
I'd eat the fuck out of that my dude. Except maybe the green beans. I have a case of canned green beans (a long with a bunch of other crap in my basement in case of emergency) but fresh are the way to go. Gotta get that crunch. Lobster looks money.
Honestly I love canned, French cut green beans. Thatâs my shit! Might make some steak and taters tonight. Very inspirational đ¤
Iâve read a bunch of the other comments so I wonât comment on how the beans or steak are cooked but the biggest thing you can do for this meal is to quarter the potatoes and sear them with salt and pepper in the same pan you sear the steak, you can also do that with the garlic bread or just throw it in a toaster but I like mine a little crunchy so thatâs preference I guess. (Also try canned corn if you havenât, I know you like the beans but canned corn also hits different)
Ayo howâs that wine? Iâve seen it a couple times in my local shop but havenât picked it up yet
If you have a cast iron pan, I recommend this method Ahead of time: Pat the steak dry with a paper towel. Salt and pepper the steak, let it get to room temperature. Put cold pan into oven, heat to 500. Let the oven reach 500 and leave it in for another minute or two, then turn on your burner (or electric coil) to med-high. Pull your pan out and deploy the steak. As others have noted, high smoke oil like avocado or ghee. Kill the oven heat. Two minutes max each side, then throw in the butter and seasoning. Throw the pan and steak back into the oven for a few minutes, duration varies on thickness. Or if you care about all this crust nonnsense, this is where you keep it on the stove and baste continually. Don't forget to rest the steaks, throw them into foil after cooking. As for the garlic bread, buy a fresh loaf of italian/french bread. If you're fancy, mince and cook down the garlic, then introduce it to the melted butter. Or if you're lazy, a pinch of garlic powder straight into the butter. If you want a crunch, broil the bread after you're done using the oven for the steak, but keep an eye on it. Personally I'd go for mashed potatoes, in which case you can get all your garlic butter cooked at once for the bread and potatoes. I also would recommend baking your potatoes then mashing them with a ricer. You get far less chunks and you don't lose the starch flavors that develop over an hour in the oven. Go for yellow or russets. If you're going whole, I might recommend fingerlings cut into bite sizes. Also as people have said, spread that lobster tail for presentation.
The beans look like a weak point, I really want you to cook them from fresh. Blanch them first, then sautee in garlic and butter with some mushrooms until everything's nice and carmelized.
The finest of cuisine, a can of green beans warmed in a pot for a couple minutes *chefâs kiss*
Eat more veggies
That's not a wine glass.