/ck/ - Food & Cooking

>>11025181
>thin cut
>choice

>>11025181
thank you for making OC, I genuinely mean that. Dr. Pickle approved.

>>11025181
>actual cooking
Please go on.

>>11025181
For supermarket steak, that looks fucking fresh.

>>11025189
I like a thin steak. Every now and again I'll buy a thicc bitch like pic related though.

>>11025181
I always wanna do one of these cook alongs, but my phone is shit, and I can't stand using it. It's the first smart phone I've owned. I'm 28.

Hope it goes good OP.

>>11025207
Montreal steak seasoning?

>>11025210
Do it anyway. I did my first one this year. It was fun. Here were the results.

>>11025189
Bad angle. They're not that thin, but far from a steakhouse cut. They were on sale and will suffice. Working on the salad now.

>>11025213
Pic related

>>11025217
Just a guess but...1" - 1 1/4"?

>>11025222
Sounds good... never tried coffee on a steak before. Does the coffee flavor sort of calm down like in a redeye gravy?

>>11025210
Just dive in. This is my first.
>>11025215
looks good
>>11025225
yep

Side salad done.
Romaine, red onion, cukes, and pepperoncini. Will add feta, salt and peppa before serving

>>11025238
With this you can't taste too much of the coffee flavor. It's there but it doesn't add a ton. It does char a bit giveing the outer crust of the steak a great texture though. I also had some black garlic infused salt thats fantastic on steak.

>>11025245
>that undressed salad
This is a blue board anon

>>11025250
Patience grasshopper. Also, the Buster Sword just for you
Dressing done:
olive oil, red wine vinegar, dijon mustard, salt, pepper, fresh lemon juice, oregano

Potatoes quartered and ready for a hot bath. I'm using both red and baking taters because it is all I had. I leave the skin on too.

Taters are a boiling. Be sure to add salt to the water.
Time to start prepping the 'sparagus

Rough ends cut from spartacus

Taters done and mashed. Will reheat and dress them up closer to serving time.

>>11025286
Sounds tasty.

>>11025455
forgot pic
>>11025470
It's very good and very easy

Steaks seasoned and getting closer to room temp. Lots of pepper and salt. Simple.

Sparagus seasoned with olive oil, salt, and pepper. Gong in the oven at 400F for 10min. Will squeeze fresh lemon juice over once they come out.
Going get some beer while steaks come up to temp.

I'm back and got some great beer. Steaks are about ready to go in the pan. Going to use garlic, rosemary, and butter for the steaks.

>>11025601
I had a beer of their's for the first time the other day. It was good. Tasted kind of like a porter except lighter. People here seem to hate rogue as a company though. I don't know why exactly.

>>11025614
I'll give that one a shot.

Here we go. Pan nice and hot.

Oh fuck me. The sound of the sizzle; the aroma of the sear.

Dis gun be good

FIN

>>11025738
Looks pretty good OP. I prefer my potatoes a bit smoother though.
Good thread. Hope to see you make another one soon.

>>11025753
Thanks. I like mashed a little chunky. I like the texture.
I only cooked 2/4 of the strips. Might do one tomorrow with the other two. Got any ideas?

>>11025800
Have you ever had riced potatoes? There's nothing like it.

>>11025800
>ideas
Not sure honestly. Is there much else you can do with a strip steak? I've really only seen it prepared how you made it.

>>11025863
Never heard of it so had to google it. Is just the texture different? Looks interesting, yet unnecessary.
>>11025874
Yea, that's why I was asking for ideas. Might do them on the grill.

>>11025882
There was a place I went to once that would make sandwiches out of any cut of steak. I never went but I heard it was pretty good. Maybe you could slice the meat thin, marinate, and grill for sandwiches.

>>11025895
>I went to once
>I never went
Fuck. I mean I never got their food.

>>11025895
Steak sandwich sounds good. It still is cooking the steak the same way really, just cut thin. No way in hell I'm going to slice thin and then cook it. Thanks for the idea though. Might do this.

I made this.

>>11027344
next time cut the ends from the beans you lazy fuck
especially leaving the stem on it is fucking disgusting

also clean keyboard you filthy fuck

>>11027344
desu this
>>11027365
I can get onboard with leaving the bottoms on but fuck the stem end

>>11027344
Looks good. Is that butter on top though? I've never been a fan of putting unmelted butter on a steak. I prefer to just baste while cooking.

>>11025882
Fuck around with marinades. It's going to be really hard to thin-slice if you don't own a deli slicer or get them really cold. Could also try a dry brine, rub 'em with salt and leave them on a rack uncovered in the fridge overnight.

>>11025181
>2018
>Nothing serving with crab cake, and bernaise sauce

>>11027344
what is that butter on the steak? garlic chive?
if you made it, share recipe

>>11027867
>bernaise
You sound like an expert. Please tell me more.

>>11027867
>Steak and Crab Cake
Absolutely fucking patrician taste anon. My all time favorite meal is a filet with a crab cake.

>>11025738
A bit too pink for my taste.

>>11028886
motherfucking veal oscar is your next destination my brudda

>>11025217
That's super fucking thin

>>11027344
What is it about NY strip that makes it better than even filet mignon?

>>11025614
The main reason people hate Rogue is a bunch of employees came out saying they were treated like shit.

>>11028952
thats a bit of an hyperbole, but thanks for the contribution
>>11028971
the fat and marbling
>>11028984
sauce?

>>11028971
tasting like actual steak

>>11025181
Mmmm big meaty chromosomes

>>11025800
Make some fajita tacos my man

>>11028984
>treates poorly
Really? That sucks. I honestly figured people here hated them because they're Oregon based.

>>11025217
Steak that thin I would have used to make tacos or stir-fry.

>>11025526
Looking woody as fuck, consider peeling the bottom 1/3 of those next time.

>>11025189
Choice is very, very widely defined by the USDA now that its the consumer label for "good". Those are really terrible, but I've found Choice cuts at fucking Kroger that flirt with Prime designation, even a yellowish tinge to the marbling.
t. rancher.

>>11025738
>Not wanting pale pink to go nearly to the center
>Not wanting to be able to chew your terrible cut of meat
Jesus dude.

>>11028971
It has just the right amount of everything. NY strip is just a nice solid sized chunk of steak with a good amount of fat (not so much that it makes you feel like you're eating soft butter) and a solid tenderness.

>>11025181
I usually like a 1.5/2" cut on an N.Y. Strip. I was a butcher for two years and around there is perfect thickness for resting afterwards without it going beyond medium rare.

>>11028971
Well it's the better side of a T-bone. Filet is bland as shit because it has almost 0 fat on it, while N.Y. has marbeling and the side of fat to give it flavor. Definately my favorite cut, second place being skirt, 3rd being ribeye, just because you can make perfect burgers with them if you grind them up.

>>11025738
There is a strand of hair in the potatoes.