Made some steakhouse burgers last night. Went to the local grocery store and they had two chuck steaks in the showcase. I grabbed the one with the most marbling and came home to grind and cook it using the reverse sear method. They ended up dry and honestly disappointing for the effort put into it. Below is a picture of the chuck steak before I did the grinding. What do you guys think, is it 30% fat? The large band in the middle was too hard to be fat but everything else grinder well.
feel free to post pictures of what you consider 20-30% fat!
feel free to post pictures of what you consider 20-30% fat!
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