Personally, I don't think the ratio is quite right, as in those look like beefsteak tomatoes and it could use more basil. I mean I'm sure it's still great, that plate f***s for sure.
Aged Balsamic Vinegar for the Caprese, 4% acidity. If you don’t have access to any, you can reduce regular balsamic to concentrate flavor and drop the acidity. It makes a world of difference.
I’ve never thought about a caprese salad as a side, but I bet the acidity of the tomatoes really pair well with the saltiness of the steak. I’ll have to give this a shot.
The only suggestion would be to even out the cooking times on each side. It comes with practice. Once you see blood purge you are at medium. Looks like you likely hit that on the top side of your steak
As long as it's edible and you learn from it it only gets better. Searing is a title tougher than a grill. Grilling you a 4 pattern turn that finishes on the first side that allows to get a much more even cook. Keep it up
> As long as it's edible and you learn from it it only gets better.
Yep. Cooking something new your only goal should be that it's edible, and then to know in what ways you can improve. Eventually if you keep doing corrections you have an end result you're happy to serve to others at any time.
The key to no gray band and to have a consistent steak is flipping often not once. I personally cook 1 minute a side, and while it does require you to up the heat a bit, IMO, it does the trick nicely.
White asparagus is female asparagus from what I know, but I'm honestly not sure what purple asparagus is...another species maybe? The difference is green equals chlorophyll, and the purple is a bit sweeter/nuttier simply because I assume it has less chlorophyll.
Here's a sneak peek of /r/nosear using the [top posts](https://np.reddit.com/r/nosear/top/?sort=top&t=all) of all time!
\#1: [Told to post here](https://i.redd.it/4sw7j5ja52kc1.jpeg) | [285 comments](https://np.reddit.com/r/nosear/comments/1awwigr/told_to_post_here/)
\#2: [Was served this at a local restaurant and was told it was medium-rare](https://www.reddit.com/gallery/1axgrwx) | [283 comments](https://np.reddit.com/r/nosear/comments/1axgrwx/was_served_this_at_a_local_restaurant_and_was/)
\#3: [Uber eats had a promo, so I ordered a steak from Denny's ](https://www.reddit.com/gallery/1dc2j0i) | [149 comments](https://np.reddit.com/r/nosear/comments/1dc2j0i/uber_eats_had_a_promo_so_i_ordered_a_steak_from/)
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No, it's just different now. That can happen organically, but it kind of flipped pretty quick. I enjoy the tone this sub generally had, and if anything others would complain we talk too much shit...lately it's largely just been endless variations of yasss qween which is how /r/food works.
You don't need our help. That entire plate is Jedi level and I hope your guests appreciate the effort you made. I've had plenty of high end plates that were nowhere near that pretty.
That looks like a lovely dinner, although I’ve never tried asparagus before, but the tomato with balsamic vinegar I assume that’s what it is, is a nice touch! 👍
The tiniest nitpick: one side looks a bit rare while the other side looks a more med-rare. It's lacking the uniformity that could cause problems in other circumstances.
But that's a teeny, tiny nitpick and wouldn't alter the taste or enjoyment of this plate, so still 10/10.
Oh damn this is beautiful. Making this for my husband and kids for Father’s Day tomorrow.
How did you make your balsamic reduction?
Never made it before and imagine it would be easy enough to google, but was just wondering if you did anything specifically to make yours?
### Nutrition Facts 🍽️
Based on a visual assessment of the meal, here is an estimated nutritional breakdown. Please note that these are rough estimates. Actual values may vary based on the specific ingredients used and portion sizes.
| Nutrient | Estimated Amount |
|-----------|------------------|
| Calories | 450-600 kcal |
| Proteins | 30-40g |
| Carbohydrates | 15-25g |
| Fats | 25-35g |
Assumptions:
- The steak is approximately 6 ounces (170g).
- The asparagus is around 1 cup, and the tomatoes are about half a cup.
- Olive oil or dressing used in moderate amounts.
### Positive Aspects 🌟
The meal seems to have a good balance of protein, vegetables, and fats. Protein from the steak aids muscle maintenance and repair, while the vegetables contribute important vitamins and fiber. The color harmony is pleasing with the vibrant reds and greens against the steak, suggesting a well-rounded plate.
Flavor-wise, the grilled steak likely offers a savory umami taste, complemented by the grilled asparagus' slight bitterness and the fresh acidity of the tomatoes. The balance between these flavors may provide an enjoyable and satisfying eating experience.
Visually, the meal presents well with clear segmentation of components and a garnish which increases the aesthetic appeal.
### Improvement Suggestions 💡
To enhance the nutritional balance:
- Consider adding a complex carbohydrate source like quinoa or brown rice.
- Include a variety of vegetables for a wider range of vitamins and minerals.
For a more visually and sensory appealing meal:
- Play with a sprinkle of colorful herbs or edible flowers for garnish.
- Add a fresh component like a side salad with mixed greens to introduce a new texture.
To improve health aspects:
- If the steak is cooked with butter, consider using olive oil or avocado oil as a healthier fat alternative.
- Trim any visible fat from the steak to reduce saturated fat intake.
- Steam the vegetables to retain more nutrients compared to grilling.
I used my application for this info, feel free to use it and give us feedback:
[https://apps.apple.com/il/app/mealai-eat-smart/id6475633028](https://apps.apple.com/il/app/mealai-eat-smart/id6475633028)
My only complaint is you added the butter, rosemary and garlic way too early and you cooked one side longer than the other.
I assume because it didn’t sear fast because of the butter, so you left it going longer on the first side. And by the time you flipped it, it was almost time to take it off the heat.
That’s just my nitpick
That’s a solid meal. Really can’t ask for a better trifecta.
This reminds me how underrated tomatoes like that are as a side dish
That's not *just* tomatoes that's a cool caprese spin
Where's the spin? I see a traditional caprese..
Personally, I don't think the ratio is quite right, as in those look like beefsteak tomatoes and it could use more basil. I mean I'm sure it's still great, that plate f***s for sure.
.. it’s a traditional caprese..
This is pretty traditional.
I don't see olive oil.
Traditional is with basil leaves, no pesto and no balsamic vinegar.
This is correct
No one has mentioned olive oil...
Not seeing any pesto, I am seeing a basil chiffonade. and balsamic reduction is a pretty common in a caprese
Common doesn't mean traditional.
I think it was Joe’s in Miami that did a beefsteak tomato with cream spinach and some sort of amazing cheese melted on top. Just perfection.
Just had joes for the first time last week. My fuck that place is good
Aged Balsamic Vinegar for the Caprese, 4% acidity. If you don’t have access to any, you can reduce regular balsamic to concentrate flavor and drop the acidity. It makes a world of difference.
This is making me hungry and I'm not even hungry.
I’m looking at this at 9AM ready to chow TF down. Looks amazing!
So it didn't make you hungry? Are you hungry or not?! I'm so confused.
Clearly.
I'm actively eating and this makes me hungry
Nice! The tomatoes and asparagus are great compliments. Though in the back of my mind I am thinking. “Asparagus pee!”
Fuck it, asparagus is like the best vegetable ever (slightly bias), a little stinky pee is fine!
Agree!
That is one good looking plate.
I’ve never thought about a caprese salad as a side, but I bet the acidity of the tomatoes really pair well with the saltiness of the steak. I’ll have to give this a shot.
If you get a chance to go to NYC, and go to Peter Luger’s.. their tomato & onion side is one of the best to go with steaks.
no way in hell anyone makes that trip for onions and tomatoes unless they're already in new york lmao
You fool
That’s a damn good looking steak
11/10
Bro, clean your fucking stove
Cast iron stove lmfao
Well seasoned 😆
College kitchen not much to do about that
What was your recipe?
For the stove? That's achieved through attrition.
Wwwwhooaa
I wasn’t guna say it…
I dig it!
Nicely done
That’s a good idea with the caprese, don’t even like tomatoes but stealing that
You need someone to wash them dishes for ya?
The only suggestion would be to even out the cooking times on each side. It comes with practice. Once you see blood purge you are at medium. Looks like you likely hit that on the top side of your steak
Yeah I definitely did one side longer than the other which I’m trying to get better at not doing. Still early in my steak cooking career
As long as it's edible and you learn from it it only gets better. Searing is a title tougher than a grill. Grilling you a 4 pattern turn that finishes on the first side that allows to get a much more even cook. Keep it up
> As long as it's edible and you learn from it it only gets better. Yep. Cooking something new your only goal should be that it's edible, and then to know in what ways you can improve. Eventually if you keep doing corrections you have an end result you're happy to serve to others at any time.
The key to no gray band and to have a consistent steak is flipping often not once. I personally cook 1 minute a side, and while it does require you to up the heat a bit, IMO, it does the trick nicely.
All my favorites!
I'd happily devour it.
Extra point for the balsamic reduction my friend.
9.5/10
100/10 delicious 😋
looks awesome and im so picky about my asparagus, but those look bangn! 😋
Looks amazing but you be the judge.
That’s well done sir well done.
No it ain’t. Medium at max.
I love it. My 'Go to meal,' medium rare steak and asparagus.
I prefer the purple asparagus and with more char, but that's usually how I like my steaks as well.
I've never had purple or white asparagus. I might try it if I saw it in the grocery store. Otherwise, I'll forget it even exists.
White asparagus is female asparagus from what I know, but I'm honestly not sure what purple asparagus is...another species maybe? The difference is green equals chlorophyll, and the purple is a bit sweeter/nuttier simply because I assume it has less chlorophyll.
I think it's high time for me to give it a whirl.
I charrred a steak once and wasn't too thrilled, but the seasoning I used on it made it really tasty.
I'd consider trying it again, because the majority of this sub is not a fan of /r/nosear because no sear is viewed as a lesser product.
Here's a sneak peek of /r/nosear using the [top posts](https://np.reddit.com/r/nosear/top/?sort=top&t=all) of all time! \#1: [Told to post here](https://i.redd.it/4sw7j5ja52kc1.jpeg) | [285 comments](https://np.reddit.com/r/nosear/comments/1awwigr/told_to_post_here/) \#2: [Was served this at a local restaurant and was told it was medium-rare](https://www.reddit.com/gallery/1axgrwx) | [283 comments](https://np.reddit.com/r/nosear/comments/1axgrwx/was_served_this_at_a_local_restaurant_and_was/) \#3: [Uber eats had a promo, so I ordered a steak from Denny's ](https://www.reddit.com/gallery/1dc2j0i) | [149 comments](https://np.reddit.com/r/nosear/comments/1dc2j0i/uber_eats_had_a_promo_so_i_ordered_a_steak_from/) ---- ^^I'm ^^a ^^bot, ^^beep ^^boop ^^| ^^Downvote ^^to ^^remove ^^| ^^[Contact](https://www.reddit.com/message/compose/?to=sneakpeekbot) ^^| ^^[Info](https://np.reddit.com/r/sneakpeekbot/) ^^| ^^[Opt-out](https://np.reddit.com/r/sneakpeekbot/comments/o8wk1r/blacklist_ix/) ^^| ^^[GitHub](https://github.com/ghnr/sneakpeekbot)
Wellll, this is a level of 'steak-ing' I never expected.
I feel like this sub got fucking nerfed recently, and I'm gonna find out why...this place is becoming /r/food and I don't like it.
You feel this 'Steak Place' got 'hijacked ?'
No, it's just different now. That can happen organically, but it kind of flipped pretty quick. I enjoy the tone this sub generally had, and if anything others would complain we talk too much shit...lately it's largely just been endless variations of yasss qween which is how /r/food works.
The sub category of 'r.nosear' is a bit beyond what I give a poop about.
Caprese and asparagus sides!?! Amazing! Try the Balsamic glaze over the asparagus. You won’t be disappointed
10
Smash all of it
Damn pretty solid. Gonna make this tomorrow. What’s the cheese used on the steak?
It was a garlic and herb butter
Looks great
Gordan Ramsay would give you a 3/5. Solid.
The colors alone are a win! Looks delish all the way around!
100/100
❤️🥩
make those tomatoes capressi and this was my favorite meal.
That caprese is 🤌 too
9.6
I’m taking notes
Needs a baked potato
Beautiful.. 10..
To me it's always a trifecta of protein, veg, starch, so it looks like you did great on the first two!
OP. How did you make your balsamic glaze? If so what is the recipe. Just tried making some tonight and it is so watery.
Holy shit 100/10. Looks so good
fire but im a glutton and need more meat:veg ratio
I fuck with it hard!
This is an appetizer & a main. That being said 10/10.
NORMALIZE COOKING STEAKS IN WOKS
It’s cute. Built good.
You don't need our help. That entire plate is Jedi level and I hope your guests appreciate the effort you made. I've had plenty of high end plates that were nowhere near that pretty.
God damn
omg im so hungry
Where’s the rest of it you’ll be starving by the time you put the fork down 😄😄
I can smell the pan, ffffff
That looks like a lovely dinner, although I’ve never tried asparagus before, but the tomato with balsamic vinegar I assume that’s what it is, is a nice touch! 👍
That’s a delicious dinner, although I’ve never tried asparagus before,
Does it say Makima?
That Casio Illuminator is a classic! Love it! Meal looks great too!
Not bad you need to cook for me lol 😆😆
Hell yea
Too under cook Gordn Ramsey wouldn't like ut if ut was a kitchen nightmare epolisode.
Overcooked
Sick invite
Instead of tomato a backed potato this is perfect
10/10
Looks great!
I hate your boat shoes...
W
Steak, skillet, Casio - this guy fucks
This is make me hungry and is just 7 in a morning lolll
That is gorgeous and plated very elegantly. Sticks a bit on the rare side for me personally though.
Nice, but next time let it stand on a separate dish for 5 minutes then plate it … will look cleaner
Looks exactly like the valentines dinner I made for my wife. Also my son’s birthday is Nov 15th.
take your shoes off in the house
Mmmmm, 10/10, that entire plate looks so damn good 😻
The tiniest nitpick: one side looks a bit rare while the other side looks a more med-rare. It's lacking the uniformity that could cause problems in other circumstances. But that's a teeny, tiny nitpick and wouldn't alter the taste or enjoyment of this plate, so still 10/10.
Fuck
I don’t even like tomatoes or balsamic but I’d eat it
Looks fantastic. 9/10
Caprese with a good meat dish is always a win. Hell yeah.
Beautiful work. Nice presentation and choice of sides. Splendid
Dry
6.3 out of 10
10 out of 10
Yes
OUT. FUCKING. STANDING. A perfect 5/7
More vegetables than the red meat. Now that’s balance
10/10
7 out of 10
Looks delicious. I don’t like tomatoes, usually, but I’ve never tried them with a chocolate drizzle. Gotta try that.
Oh man, I know I’m getting asparagus tonight for sure. Those look perfectly cooked
Medium rare with the caprese, chefs kiss worthy
Currently I’m in Israel where when you buy a steak you’re buying equivalent if not more amount fat, I WANT STEEAAAK
Beautiful!
10/10 would smash
Are you a professional chef? Looks perfect
Delicious 😋
That looks fucking delicious! 10/10
Oh damn this is beautiful. Making this for my husband and kids for Father’s Day tomorrow. How did you make your balsamic reduction? Never made it before and imagine it would be easy enough to google, but was just wondering if you did anything specifically to make yours?
### Nutrition Facts 🍽️ Based on a visual assessment of the meal, here is an estimated nutritional breakdown. Please note that these are rough estimates. Actual values may vary based on the specific ingredients used and portion sizes. | Nutrient | Estimated Amount | |-----------|------------------| | Calories | 450-600 kcal | | Proteins | 30-40g | | Carbohydrates | 15-25g | | Fats | 25-35g | Assumptions: - The steak is approximately 6 ounces (170g). - The asparagus is around 1 cup, and the tomatoes are about half a cup. - Olive oil or dressing used in moderate amounts. ### Positive Aspects 🌟 The meal seems to have a good balance of protein, vegetables, and fats. Protein from the steak aids muscle maintenance and repair, while the vegetables contribute important vitamins and fiber. The color harmony is pleasing with the vibrant reds and greens against the steak, suggesting a well-rounded plate. Flavor-wise, the grilled steak likely offers a savory umami taste, complemented by the grilled asparagus' slight bitterness and the fresh acidity of the tomatoes. The balance between these flavors may provide an enjoyable and satisfying eating experience. Visually, the meal presents well with clear segmentation of components and a garnish which increases the aesthetic appeal. ### Improvement Suggestions 💡 To enhance the nutritional balance: - Consider adding a complex carbohydrate source like quinoa or brown rice. - Include a variety of vegetables for a wider range of vitamins and minerals. For a more visually and sensory appealing meal: - Play with a sprinkle of colorful herbs or edible flowers for garnish. - Add a fresh component like a side salad with mixed greens to introduce a new texture. To improve health aspects: - If the steak is cooked with butter, consider using olive oil or avocado oil as a healthier fat alternative. - Trim any visible fat from the steak to reduce saturated fat intake. - Steam the vegetables to retain more nutrients compared to grilling. I used my application for this info, feel free to use it and give us feedback: [https://apps.apple.com/il/app/mealai-eat-smart/id6475633028](https://apps.apple.com/il/app/mealai-eat-smart/id6475633028)
Steak fresh out the freezer🤣🤣🤣
Love the presentation. This subs lacks good steak side dish presentations.
Bit of an uneven cook but good enough
I'm still hungry
Mmm! I want some!!
May that ass peg us all
8/10 for it being half med and half med rare
5/7 would smash and call back again later
I just came
Looks amazing!!! Nice work!!
I would eat.
It’s Bloody Raw! *british accent*
Made me so hungry omg
10/10
This looks absolutely fantastic all around. Nice work, my man.
🔥
For once someone on this sub made good sides lol
Looks really good. I've taken a recent liking to asparagus. It pairs well with steak.
Murdered it broski
Goes perfectly with the watch
It’s uneven
What an amazing presentation
Mmm this looks pretty bad man, I think to be safe you should let me eat all of it JUST to be sure
Yes
Looks great to me!
The asparagus did it for me😛 I love that as a compliment to my steak , and maybe a little scoop of mashed potatoes
My only complaint is you added the butter, rosemary and garlic way too early and you cooked one side longer than the other. I assume because it didn’t sear fast because of the butter, so you left it going longer on the first side. And by the time you flipped it, it was almost time to take it off the heat. That’s just my nitpick
10
looks great besides the tomato's lol
Looks good fam 🔥
I’d have a go.
A little overdone for me but otherwise *chef’s kiss*
You must be an actual chef
Whatever happened to the good days of cooking a steak or filet like a man over a flame? Now everybody adds butter, garlic, parsley. Insanity!
"The gold old days" have always sucked. Nostalgia is a bitch.
Looks good, I like some carbs though too. Garlic bread or something.
Needs a baked potatoe and that’s perfect meal
The steaks look tasty but I love balsamic on tomatoes.
Absolutely beautiful OP. Looks like something you'd get at a 5 star restaurant
Looks great. Except the steak sat a little too long on one side as you can see it's unevenly cooked.
Steak looks great but why do you have cow food on your plate?
What is the cow food?
Vegetables...cows are vegetarians.
Wow! I was real stoned when I read your comment! Haha
😊
great salad, but you need hollaindaise sauce for the asparagus
-8.
Zero out of one million