/ck/ - Food & Cooking

i am a big proponent of my way to do it
only cast iron pan. any pan would be fine i guess
but i hear stories about people using ovens lol

i know a lot of you n-words have a problem with the utensils and the presentation
it's still perfect bark and i do like A1
all done in cast iron

i eat one steak every day

this board is totally fucked when it comes to steak
yours looks excellent
i take issue with the plate but that's it
should try paper

a lot of people dont even know how to use heat in a pan

any other tips for getting a nice steak?
it still goes off sometimes and i have to get a chair and rip the goddamned thing out of the ceiling

i like char myself
pic related is the same pic guys so check yourself

post your steaks. no text just post a pic of the steak you did

STARTINGGGGGGGGG now!

>>12770630
doesn't this whole thing make you start to like saddam
that's not a trick question. i always liked saddam
it's food though, so behold
i make better steaks that this fagit and i do it for $8.99

>>12751405
sous vide sucks but so does filet mignon
OP is talking about the filet mignon
posted this in a steak thread a few days ago. and it's a gay pic i took to troll my buddy about a1 and paper/plastic
all in a pan, no oven
you can't do that with a filet mignon. it's a bad cut to begin with but what is worse is it needs multiple steps and methods
or just sous vide. that's why i suggested sous vide and then toss that pile of shit into a very hot pan
it's a hideous cut

salt and pepper and no marinade
insane heat in cast iron. no oven. smoke alarm gets covered with a plastic bag
i have actually used the marco pierre white knorr shill paste and i liked it a lot
always paper plates and plastic forks
was taunting a buddy with the A1 in this pic. don't normally use it but support everyones right to do so. A1 deserves better than it gets.

>>12711587
that's the idea
the deckle is the best flavor, and i'd submit it is the only reason to buy ribeye over something like a ny strip
i feel like i am going head-first into bait territory but i lost my bearings when the board went down

ready to get killed

look on my works, ye might

>>12628793
yeah but half the time it's true, and some anon has posted a genuinely shit steak on purpose. there was one today that was just dreadful. look for a thread where someone posts a steak that is medium, or god forbid, medium-well
it's always tongue-in-cheek either way but the general attitude is obvious. watch this shit

hey boys look i got a real nice bark on this in cast iron. perfect steak. mmmm

>>12129258
you didn't
i also failed to mentioned that i've switched to multiple flips after years of just doing one flip and then the sides
i dont generally eat nice steaks because i eat a steak just about every day and couldn't afford it
if i get a very nice marbled steak i'd probably bring the heat gradually into the pan
honestly i don't know, but i'd want that fat to get nice gradually. i buy $7 steaks so i can't comment
and im hesitant to post this because this photo was for shitposting a while ago and texting my buddy who hates A1 and i dont take pics of my meals too often.
but it shows the level of bark while the steak is still medium rare
6/10, room temp, patted dry
eaten at my desk with a plastic plate and fork for /ck/ bona fides
just gaze into the bark and know this is 6/10 electric and no oven

>>12061082
witness me

>>11962986
you can shortcut this by leaving the steak out, but for less time than you think to bring it up to temp, blot it, and use more oil than normal and less heat than normal. and flip it multiple times. first two flips are the longest, then it's less and less time per flip. it depends on the thickness and how old the steak is. this pic was from last night to troll a buddy about A1 and my general steak habits. but the bark was amazing and it wasn't dry.
hot oil and multiple flips is all you need to get a solid result started and finished in a cast iron pan or whatever pan.

on the left, in the foreground. it deserves better than it gets. i also used a goddamned beef stock cube paste and i'm not kidding. i am completely out of control