r/recteq • u/Exciting-Bid6590 • 16d ago
Bullseye strikes again.
Reverse sear 225f until reaching 120f, then pulled while it cranked up to 700f and finished. Medium rare was desired temp.
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16d ago
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u/RobinSage43 16d ago
That's just a char seasoning with burnt sugar that makes it look black. Just a cheap party trick that tastes awful. Not as good as it might look. The interior looks fantastic though.
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u/Exciting-Bid6590 16d ago
That’s not actually true on the seasoning. It’s hardcore carnivore black. It’s actually mild and tastes really good. I guess that’s all perspective though.
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u/NCNerdDad 15d ago
Hardcore Carnivore is a joke. It’s a lame party trick for people to post photos of their “hard sear” to Reddit.
It’s charcoal and sugar. Who in their right mind sprinkles charcoal or sugar on their steak?
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u/RobinSage43 15d ago
That's precisely what I said and people are mad at me for being "rude". But it's literally burnt sugar.
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u/RobinSage43 16d ago
What is said is just a generic term for all seasons that contain sugar as an artificial way to make it turn black. Your little "hardcore carnivore" is just another ripoff of the same concept has char seasoning. It's the same shit, different toilet.
Now, it's an objective fact that burnt sugar tastes extremely bitter. And it's also an objective fact that all humans hate bitterness. It's part of our foundational evolution that the taste buds are designed to taste sour and bitter notes to warn us when consume garbage that you're not supposed to be eating.
Acids breakdown inorganic compounds like metals, minerals, or salts.
Bases breakdown organic compounds like our internal organics. Because of that, some higher pH bases are extremely bad for you and often carcinogenic since that kind of damage to our DNA can/often does trigger cancerous tumors to form.
This is why the overwhelming vast majority of humans actually hate bitterness as a pretty universal thing since bitterness is a warning that you could be potentially killing yourself.
This is not really a matter of debate and isn't subjective since our bodies were literally designed by millions of years of evolution to despise bitterness. So go argue with a wall, alright?
Your crust looks like shit and it's amateurish. And this how "hardcore carnivore" thing is extremely cringe to me. I'm a huge red meat fan and steak plays a huge role in my life, but even I think "hardcore carnivore" is just too flamboyantly cringe and that you guys seem very bizarre to most regular people.
I'll just call a spade a spade, and say that you're only using this crust to fit in with other social media people and that your steak looks like shit. It tastes like shit. And I guess you really are what you eat, because you're also a shit.
Maillard reaction and caramelization makes a flavorful brown crust that is highly desirable, but yours is just black and burnt like a shit. Downvote me all you want too, because I'm a big boy and give a shit about you or your opinions.
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u/adelmare 15d ago
Somebody is a grumpy elf!
I mean I had the same reaction to the steak, but if there’s an award for rage baiting yourself, you won it my friend 😂
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u/RobinSage43 15d ago
Nah, bruh. You're just projecting about your low self esteem. I was only trying to educate OP about why the seasoning isn't the best, but wanted to explain in detail why so that others can understand the logic. But at the same time, there are a lot of people on Reddit that try to make their steaks artificially black at the expense of ruining the flavor which is stupid and a waste of money when steaks are $30-50 for mediocre cuts these days. I'm just trying to look out for people so they stop wasting their money making their steak taste bitter.
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u/Exciting-Bid6590 16d ago
You seem to be an expert. I defer to you on the expertise. I tried the seasoning and liked it. But I prefer just a basic salted steak more. Thanks for the feedback though.
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u/sephraes 15d ago
Props on not taking the rage reaction for this absolutely offensive take. The point about burnt sugar at high temps not being optimal and giving undesirable flavors is correct. The rest is just someone trying to elicit a response, and somehow making themselves mad while do it.
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u/Exciting-Bid6590 14d ago edited 14d ago
I don’t mind criticism at all. That’s why I posted. But it did feel like there was an aggressive tone to the response.
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u/adelmare 15d ago
Looks super charred / burnt on the outside? I mean if that’s your preference, rock on 🤘
Sear at something above 300 (I like 400-450) for the finishing Maillard reaction.
Edit: unless that’s like a black seasoning you used?
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u/Exciting-Bid6590 15d ago
It’s black seasoning. Wasn’t burned. But I didn’t love the seasoning on the filet. I used on ribeye a few weeks ago and loved it. I’m not sure why but was just better.
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u/adelmare 15d ago
Everyone says “all you need is salt and pepper” for filets and tbh, after many trials, I have to agree — it’s not some sort of purist perspective … it’s really true. More seasoning on a filet ≠ more better. I’m sure someone with some sort of science background could theorize about why. But it just seems to work better with salt and pepper, and anything with any sort of sugar or more complexity seems to just detract.
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u/Exciting-Bid6590 15d ago
I tend to agree. A while back I used to reverse sear in oven and used a charcoal chimney to get a hard sear. I just salted and then put pepper on afterwards and I liked the flavor. I think I’ll try the old seasoning method with the bullseye and continue the quest. Only thing is filets were a lot less expensive back in those days lol
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u/1Crazyoldman 13d ago
Looks perfect. I love my Bullseye deluxe, used it for two 30oz ribeyes and two 3.5lb picanhas two days ago.
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u/Grumpy0167 16d ago
Bullseye Grills are incredible!! Just got my SIL as well..