[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

Search:


View post   

>> No.12243824 [View]
File: 671 KB, 1922x1295, 20180131_205530-1922x1295.jpg [View same] [iqdb] [saucenao] [google]
12243824

>>12243551

>> No.11416911 [View]
File: 664 KB, 1922x1295, 20180131_205530-1922x1295.jpg [View same] [iqdb] [saucenao] [google]
11416911

>>11416901

>> No.10484682 [View]
File: 664 KB, 1922x1295, 20180131_205530-1922x1295.jpg [View same] [iqdb] [saucenao] [google]
10484682

>>10484097
You can bet your ass I dry the surface. My point is that it would take hours for a steak to reach true toom temp. I get amazing sears/crusts

>> No.10402319 [View]
File: 664 KB, 1922x1295, 20180131_205530-1922x1295.jpg [View same] [iqdb] [saucenao] [google]
10402319

This is a steak thread now

>> No.10274952 [View]
File: 664 KB, 1922x1295, 20180131_205530-1922x1295.jpg [View same] [iqdb] [saucenao] [google]
10274952

>>10267759
>ribeye
>salt
>lots of pepper
>cast iron
>hard sear
>good crust
>butter
>medium rare

>> No.10093143 [View]
File: 664 KB, 1922x1295, 20180131_205530-1922x1295.jpg [View same] [iqdb] [saucenao] [google]
10093143

>> No.10074574 [View]
File: 664 KB, 1922x1295, 20180131_205530-1922x1295.jpg [View same] [iqdb] [saucenao] [google]
10074574

Was pretty happy with the sear

Navigation
View posts[+24][+48][+96]