Cook on the steak looks solid. Purée too. Asparagus under the steak is the questionable part to me. I think asparagus looks good so it should be along the side of the steak or piled at the top of the plate. Altogether it looks great and I would devour it right now.
marqattack on
Black plates make it look like takeout containers and are difficult to pull off IMO. You could also use the back of the spoon to create a smudge effect instead of your finger. Not sure what the small bits are. Salt?
SpacemanBatman on
Purée could be smoother. Put it through a fine sieve or a chinois next time.
Philly_ExecChef on
For a home cook plating, there’s really nothing wrong here. You could pass that purée through a sieve, but again, this is a home plating.
Translating this to a commercial kitchen plate, it’s a little rudimentary, but I’d be pretty thrilled with the temp on the steak.
noccusJohnstein on
This looks absolutely delicious, but we’re talking visual criticism.
The salt is a bit sloppy- try to sprinkle it directly onto the steak in little pinches. Alternately, a ramekin of something like smoked salt on the side for dipping the steak could work. The plate is very finger-food-friendly except for the puree. I could see doing the sweet potato component as fried wedges, which would also be good with a bit of smoked salt on the side.
PHATBOICOREY710 on
My only real critique would be to cut your meat on a bias next time, flat cube cuts make it look like a dog’s dinner.
crasstyfartman on
People from starving countries must think we are so weird 😂
culinarybadboi on
Cook that purée longer and if needed, add a bit of liquid and cold butter to get a nice mix before you pass it.
Use Maldon or a similar finishing salt- but not sprinkled all over the plate.
I like the cook on the steak, but the asparagus takes the linear style plating to a weird place with the swoop of the purée. I might pile that asparagus cut into obliques and have it all centered with a nice fanned out meat. I will say most of my plates these days seem outdated.
I bet this tasted great. Good amount of salt, and a nicely cooked steak— count me in.
slipshod_alibi on
I actually really love the asparagus and steak arrangement. The whole plate looks tasty
E: THAT SAID, if you tucked the fat ends underneath it might up the presentation a bit. But I think the tips sticking out between those perfectly cooked slices look pretty enticing!
You could even shave down the butt ends and tuck them under the steak for a sleeker appearance. Compromise!!!
lordpunt on
Blitz the puree longer and add some cream or butter it’ll be much smoother once put through a sieve. The asparagus is a little clunky, the guy that said to shave the asparagus this only really works well with thick asparagus. Would also add a jus or some kind of butter. You’re home cooking so who cares really.
gemfuzz on
I agree with the other comments regarding smoother purée and the salt being tightened up. I’d also like to suggest cutting all the asparagus to the same length. I liked the concept but found the asparagus made the execution seem sloppy. The dish looks delicious though!
LilaMarigold on
College!! Wow, you’re definitely gonna impress your friends or significant other
whtrbt8 on
The flavor profile is a little strange in this one. Astringent and sweet don’t normally mix too well. For presentation, I would switch to a white plate, have the asparagus on the side, mount butter and finer sieve for the purée. Maybe a sauce as well?
HouseEducational5039 on
I really like the asparagus plating. Great idea that could be refined. (Maybe it has?)
DaSuperlative1 on
Nah, That’s fly… The plating alone is 10 but that steak looks all too perfect… You got My vote. 💯
16 Comments
Cook on the steak looks solid. Purée too. Asparagus under the steak is the questionable part to me. I think asparagus looks good so it should be along the side of the steak or piled at the top of the plate. Altogether it looks great and I would devour it right now.
Black plates make it look like takeout containers and are difficult to pull off IMO. You could also use the back of the spoon to create a smudge effect instead of your finger. Not sure what the small bits are. Salt?
Purée could be smoother. Put it through a fine sieve or a chinois next time.
For a home cook plating, there’s really nothing wrong here. You could pass that purée through a sieve, but again, this is a home plating.
Translating this to a commercial kitchen plate, it’s a little rudimentary, but I’d be pretty thrilled with the temp on the steak.
This looks absolutely delicious, but we’re talking visual criticism.
The salt is a bit sloppy- try to sprinkle it directly onto the steak in little pinches. Alternately, a ramekin of something like smoked salt on the side for dipping the steak could work. The plate is very finger-food-friendly except for the puree. I could see doing the sweet potato component as fried wedges, which would also be good with a bit of smoked salt on the side.
My only real critique would be to cut your meat on a bias next time, flat cube cuts make it look like a dog’s dinner.
People from starving countries must think we are so weird 😂
Cook that purée longer and if needed, add a bit of liquid and cold butter to get a nice mix before you pass it.
Use Maldon or a similar finishing salt- but not sprinkled all over the plate.
I like the cook on the steak, but the asparagus takes the linear style plating to a weird place with the swoop of the purée. I might pile that asparagus cut into obliques and have it all centered with a nice fanned out meat. I will say most of my plates these days seem outdated.
I bet this tasted great. Good amount of salt, and a nicely cooked steak— count me in.
I actually really love the asparagus and steak arrangement. The whole plate looks tasty
E: THAT SAID, if you tucked the fat ends underneath it might up the presentation a bit. But I think the tips sticking out between those perfectly cooked slices look pretty enticing!
You could even shave down the butt ends and tuck them under the steak for a sleeker appearance. Compromise!!!
Blitz the puree longer and add some cream or butter it’ll be much smoother once put through a sieve. The asparagus is a little clunky, the guy that said to shave the asparagus this only really works well with thick asparagus. Would also add a jus or some kind of butter. You’re home cooking so who cares really.
I agree with the other comments regarding smoother purée and the salt being tightened up. I’d also like to suggest cutting all the asparagus to the same length. I liked the concept but found the asparagus made the execution seem sloppy. The dish looks delicious though!
College!! Wow, you’re definitely gonna impress your friends or significant other
The flavor profile is a little strange in this one. Astringent and sweet don’t normally mix too well. For presentation, I would switch to a white plate, have the asparagus on the side, mount butter and finer sieve for the purée. Maybe a sauce as well?
I really like the asparagus plating. Great idea that could be refined. (Maybe it has?)
Nah, That’s fly… The plating alone is 10 but that steak looks all too perfect… You got My vote. 💯
Lembrei que não como mais carne 🥹🥹