/ck/ - Food & Cooking

Good price. You're gonna post pics when you cook them, right? What's your method going to be? I like a a hard sear in a cast iron, medium rare, preferably ribeye

>>10924310
>200% guarantee
Call and complain, get two steaks, call and complain about both of those, get four steaks, repeat until you have more money than Jesus.

>>10924310
not enough fat on those steaks

i'd still get about 4-5 of em though

>>10924338
Not OP, but I plop a nice cut of steak, seasoned of course, in a pan, throw some butter, garlic, and rosemary around it, cook for ten minutes, empty the pan, then flip and repeat. It's absolutely delicious.

>>10924338
I'll post pics if this thread is still around tomorrow.
I have a steel pan and I'll salt these and let them sit for a short while before I put them on for about 2 min on each side. Then a bit of black pepper when they're done.
No sauce or anything goofy like that. I'll have a side of some veggie, haven't decided what yet. Also, no "resting" just eat 'em.
>>10924354
Sale is on all week so I'll go back for 2 more for sure.
>>10924339
How do I know when to stop? I don't know Jesus' net worth.

>>10924310
>product of the United States
>choice
>that machine tenderized glisten

What are some tender underrated steaks?

>>10924406
I hear London broil is making a comeback

>KC strip

So they just renamed a New York strip just to sound different.

>>10924480
regional marketing for cuts of meat is very common, anon

>eg. what is a Husker Chop

>>10924480
No. new york renamed a KC strip

>>10924501
Doesn't change the fact that it is a NY strip

>>10924503
Keep telling yourself that.

>>10924378
Until you can afford some bread and prison wine.

>>10924540
It’s called faux filet in France, they probably named it before NY existed. Many cuts go by different names

>>10924503
This is true
>>10924545
OMG so edgy! I love these sharp-witted 4chan posts they're so funny! What 4chan merch do you have? T-shirt? Mousepad?

>>10924310
As many as will fit in ur butthole OP

>>10924383
You get a lot of prime? Also the glisten is plastic wrap you goober

>>10924310
I love a good hotel style steak. My favorite is the spencer steak

U in smithville, op?

>>10924406
Chuck eye, if you can find them. These ones happened to have exceptionally good marbling for chuck eyes

>>10924792
no KCMO

>>10924310
I would try one then decide how many to go back for

>>10924831
I've had them before, if you cook 'em right they're very flavorful.

I left my raw steak in the car today, it was 130 degrees in there and the drive home was 25-30 minutes. Is it safe to cook and eat?

>>10925000
Prolly honestly

Is it acceptable to make a sauce by just reducing red wine, some butter, and the scrapings from the pan? I don't have any stock.

>>10925000
Probably. I’d eat it tonight though

>>10925000
I'd go ahead and do it. Best case, it's fine. Worst case, a frog poster gets sick and dies.

>>10925000
>I left my raw steak in the car today
>it was 130 degrees in there
>for 25-30 minutes
>Is it safe to cook and eat?
Dude it's already cooked, slather some A1 and Heinz 57 on that beotch and bone apatit!

>>10924802
I was just going to post the same answer to that anon. Those really are some nice chuck eye steaks. Hard to find them in my area, they get bought out so quickly.

>>10925646
Seems like it's mostly fat.

>>10925694

Intramuscular fat is the mark of a good steak. The steaks in OP look lime trash tbqhwyf

>>10925715
The OP steaks are good. Yours have too much fat.

>>10925722

Thats temderloin and it was $60 or $80 per pound wholesale.. You are very wrong.

>>10925041
>>10925023
>>10925012
>>10925005
Just made it, forgot to take a picture. Came out great, seared well, medium rare. Don't feel sick yet.

>>10925694
>>10925722
>He doesn't understand 'marbling'.

>>10925715
>>10925722
Fat tastes good. At least that steak has some fat. my family only ever bought pure red steak

>>10926097
Of course fat tastes good when cooked/rendered, but this:
>>10924802
is somewhat excessive as you would almost have to cut around a bunch of it or just straight up eat cooked fat. Which maybe some people like but I like the meat part better. Personal preference I guess.

got a sous vide meme stick the other day, done a thick chuck steak it was amazing, could probably tell someone it was rib eye, can't wait to try another tomorrow maybe ill take pics this time

>mfw eating

>>10926127
You cut the bite so you get meat on either side of the fat

>>10926189
that's what she said

>>10924601
>plastic

no it's from the brine machine injected in the needle perforations. a tell-tale sign of a cheap piece of (american) meat. compare that to >>10924802 which is a low grade but minimally processed

>>10925715
you're comparing a fricken wagyu filet to a select chuck eye steak now? you do realize there's a difference between intramuscular fat (the wagyu) and visceral fat right? the fat in the chuckeye is largely inedible and will remain solid and inedible through proper (rare-medium rare) cooking. you would need to stew that chuck eye to break down that fat.

I just bought some grass fed ribeyes. Probably won't cook them until Saturday though, going to sous vide them before firing off on the grill.

>>10926795
I grilled those chuck eyes to medium rare and we ate all of the fat, but we enjoy the fat so these were perfect. I know a lot of people can't stand the fat though

Flank I made while ago....this is just half of it because it was two pound steak.

>>10926815
Marinated it in cumin, black pepper, olive oil, red wine vinegar.