/ck/ - Food & Cooking

Help me cook a steak.
I'll be going to the grocery store in a few minutes. I have never cooked anything in my life other than eggs, hotdogs, etc.

What kind of meat should I buy?
How shitty are grocery store steaks vs butcher steaks?
How do I chose a steak?
What else should I buy? Pepper?

A girl is going to visit me this coming saturday. I asked her what she wanted for diner. She answered steak.

now, i live in a studio apartment and only have two hotplates for doing the cooking. What should i do besides the steak.
A salad, whole panfried potatoes, what?. And what kind of steak should i do?

And im on a student budget, but i really wanna impress her, so i need something that wont break the bank. ^
please help me /ck/ you are my only hope

"How would you like that cooked, sir?"

Chime in for various meats.

Steak: medium rare
Fish: medium
Pork: medium
Burger: medium well

I wanna collect those bloody juices in a cup and take shots of it.

What's your favorite method for cooking a steak? Note that I said METHOD, not DONENESS. I mean do you prefer to use a grill, or a pan? If grill, charcoal or propane?

>>4503225
umm no thats medium

this is medium rare

>Not finishing your steak with balsamic vinegar and butter

Seriously, do you even steak?

>>4281562
lel'd

>>4281561
pic related

Motherfucking steak thread.
The food of kings.
Your favorite way to enjoy this shit?
Personally, I like it rare with either mushroom sauce, or prawns and garlic sauce.

So how does /ck/ cook their steak?

I work in a resturant, and generally the chef cooks the steak for about 15 minutes-30 minutes (Depending on customer preference) over a grill. I cook my cuts of rump steak in a pan til the whole meat is cooked.

How do I reheat a medium rare steak without overly cooking the interior again?
Is it unavoidable?

There's something I find confusing.

Every cooking show I watch tells me to take a teak out of the fridge about 30 minutes before cooking it, so that it gets up to room temp and wont be cold in the center when people order a medium rare steak. Fair enough, I've had the cold steak problem and now I always do this.

But how the fuck do you manage this in a restaurant? If you take steaks out of the fridge and leave them for half an hour 'just in case' won't the food inspection shut you down for doing something like that? A matter of not poisining people ...

Anybody knows?