Over done

[bbqLuv]

I delayed only a couple of minutes to overcook our steaks.
At least they got grill marks.
I usually don't post fails. I thought I would suck it up and post anyways.
One was medium and the rest are medium-well and well.

[DavidNorcross]

Happens for sure….

[Clawbear57]

Not everyone knows how to cook steaks.

[Finster]

I'll be the first to admit that I suck at it...
I do okay with mine. Medium rare to medium well is a wide enough range for me to land in.
Swmbo expects no pink whatsoever..
Elusive target for me without over cooking...even with using a thermapen..
I rarely even try anymore..not worth the headache

[ItsAllGoneToTheDogs]

Finster I've taken to low and slowish (no sear) for brats and even steaks, perfect every time pulled at exactly the temp ya want em to be at. Don't miss the crust at all usually. Maybe worth a shot for ya.

[bbqLuv]

@Clawbear Thank you so much for your encouragement and words of wisdom.

[PNWsmoke]

Still got juices

[Oak Smoke]

Those just fine. When my mom cooked a steak, if you dropped it on a plate either the steak or the plate broke. I had no idea what the big deal about steak until I left home.

[smokin fool]

So true my father cooked until you didn't need a knife, you could snap it in half like dark chocolate

[Porkies]

"...snap it in half like a dark chocolate" made me laugh. smokin fool

[Allon]

Grill marks, juices, okay a little warm but so what...

It's steak!

[rlozinak]

I agree, Juices, grill marks, IT's a win!!

[fzxdoc]

I bet those steaks still had great flavor. Don't be so hard on yourself. Meat can get up to final temp faster than we think sometimes. It happens to us all.

Kathryn

[Skip]

Several of us have grown up in households that EVERYTHING WAS WELL DONE...even oatmeal and toast. Those don't look all that bad. I still have to cook that way for several Senior Family Members.

[Richard Chrz]

I grew up only knowing what good food wasn't.

[Washblue]

My MIL… bless her…
We used to hate going out with her…
It took forever to get our plates!
She would order a fillet steak…
She’d start curling her lip when it would arrive…
Then send it back up to three times to scorch it more!
I learned to tell the waiter to start cooking mine when her steak was on the second trip back to the kitchen!
You could literally strike a kitchen match on her steak!

[Sid P]

Yep. My parents were from farm families, and they always said "the closer you are to the animals, the longer you want your meat cooked."

[smokenoob]

That calls for a Do-over…..

[captainlee]

I posted my failed rib cook last week, low and slow at 360 degrees. We all do it!!!!

[Richard Chrz]

I doubt anyone in here can say they have not missed the mark they were shooting for on various cooks, especially steaks and burgers.

[Washblue]

Seeing the deep grill lines, I’m thinking they were still enjoyable…

[CHNeal]

Not a chance I wouldn’t eat every bite!

[RichieB]

Dip em in a PBR, you won't know the difference between any of them.

[bbqLuv]

PBR, PBR, PBR! marinade.
My Bad.

[Greygoose]

I’d eat’em,,,,