/ck/ - Food & Cooking

>>8370705
Last parting comments:

Carve against the grain of the meat. The more strings of muscle you sever, the more tender the meat.

If your steak has a sizeable fat strap on the side, use tongs to hold this down hard sideways and sear/render that fat on the hot pan.

USDA Prime is not a meme. These are going to be good steaks, and have fairly strict marbling requirements, as well as typically younger animals.

Lower the heat and use the drippings and oil to make a sauce. You can go crazy here. Tonight, I put a little flour to make a roux, mixed in half-and-half, lots of fresh ground black pepper, and (grated off the block) romano for a pungent, peppery sauce to go over the meat. Garlic, wine, shallots, mushrooms, cream... you can really get creative when you've got hot beef drippings on tap.

If you overcook a steak, don't fret too much. Learn from it, and use a meat thermometer next time. You can salvage particularly tough steaks with a sharp knife and very very thin slices before you hit the plate with it. Throw some garnish and/or your sauce drizzled on it and you can make it seem almost on-purpose.

Steaks and potatoes belong together.

Broccoli, asparagus, and spinach are all great choices for sides. In any case, you probably want some green veg to go with it.

Do your guests (and yourself!) a favor and serve steaks with good beer or (dry) red wine.

>>7903807
>you will never feel so inferior to another country that you literally sperg out a hate post from one innocuous comment about a potato

Must be Irish.