grass-fed oyster blade, gochujang & maple burnt cabbage wedge by Humiliated-Guava729 Culinary Culinary Plating
lil_dantey on February 28, 2026 9:16 am I would like it more without the rosemary on top, also with the juices of the meat cleaned up. Other than that it looks great!
therealdxm on February 28, 2026 9:29 am If you’re going to plate like this please give me a sauce or purée to tie it together.
BuzzerWhirr on February 28, 2026 10:00 am It needs a visual element that connects the two. They look isolated.
general_porpoise on February 28, 2026 11:24 am Lose the rosemary, tighten the plating up, and add a sauce. The bones are there for sure.
bomerr on February 28, 2026 2:36 pm way too lean overall. you need a side with a lot of fat like mashed potatos.
FelCastt on February 28, 2026 3:19 pm let the meat rest on a board first next time. you dont want the juices on the serving plate
10 Comments
I would like it more without the rosemary on top, also with the juices of the meat cleaned up. Other than that it looks great!
If you’re going to plate like this please give me a sauce or purée to tie it together.
It needs a visual element that connects the two. They look isolated.
Lose the rosemary, tighten the plating up, and add a sauce. The bones are there for sure.
Remove the blood and add a sauce
how long did you let the meat rest after searing?
Let it rest
Forget the steak, that wedge of cabbage looks killer!
way too lean overall. you need a side with a lot of fat like mashed potatos.
let the meat rest on a board first next time. you dont want the juices on the serving plate