High steaks cooking

Utilize that and start making steak bowls filled with toppings/sides of your choice. Kinda like a soup bowl but different.

Fat and connective tissue cook differently and contract causing the bowl appearance. To avoid problem like this remove silver skin from around the edge of the steak if any and score the fat with shallow cuts

Step one. Don't use eye of round.

This is a reservoir for pico.

Why would eating one of these require bravery, exactly?

Take them out of the fridge an hour or so before cooking so they are room temperature. They are muscles and they react to sudden temperature changes which causes them to shrink and curl up.

Yorkshire bloodings

When I was younger and a shit cook, I would never defrost my steaks properly, or reduce the moisture etc. and they would curl up just like this.

I cook a ripper steak these days, but I vaguely recall seeing a YouTube or something where they purposely cooked the steak from a cool/barely defrosted with a heavy weight on top to experiment if it helped it develop a better crust since the middle would take longer to come up temp. Anyone got a link to that or what the outcome of that experiment was?

Just put some grilled mushrooms and onions and peppers in the steak bowl and add a little Provolone and you have yourself a deconstructed philly steak.

It's like they bought the cheapest raw meat they saw, put directly from the fridge, unprepared, onto medium heat, and thought it would be edible

Turn down the heat or flip sooner

Those do not look like cuts i would use as steaks to just eat like that.

please

Oh my…

Sear them first Makes a HUGE difference Then if you don’t have a grill finish them in the oven Just a thought 👍✌️