/ck/ - Food & Cooking

>>11260922
I boil my steaks

>>11260922
>cooking steak
Are you a girl? Just bring it to room temperature.

>>11260922
I deep fry it

>>11260922
hot pan, olive oil, butter, cook steak rare, remove, reduce heat, cook mushrooms, pour on top of steak

>>11260922
charcoal grill with mesquite smoking chips.

>>11260949
>olive oil, butter
why

>>11260959
You start searing the steak with olive oil. Why? It has a high smoke point and is among the healthier oils. If you want to use a different oil then by all means do so.

Then, once the searing is done and the heat doesn't need to be so high you add the butter for flavor. If you started out with butter alone it would burn at the temps needed for a good sear.

Dry age in refridgerator for 4 to six weeks.

>>11260959
Different anon,
You want a nice hard sear on the steak and you want to do it quickly so that the middle of the steak stays moist and rare. Butter will start burning at these hot temps so you add olive oil to prevent the butter from burning. Hope that helps, english isnt my first language.

>>11260972
OK, here's an idea: don't use butter at all.

>>11260994
Little bit of butter goes well with steak imo.

>>11260968
>It has a high smoke point
literally wrong considering most people only have EVOO in the kitchen, and even processed olive oil is lower than many other oils.

get your facts straight, bucko

>>11260972
>>11260994
>>11261010
Butter is for finishing, not the cooking process. You can baste or top with butter at the end of cooking.

>>11261015
I use butter to make creamy eggs and to cook mushrooms

>>11261018
I meant in the context of cooking steaks, dumdum.

>>11260959
Same reason that the best cookies is with margarine and butter. you get best of both worlds when you hybridize that shit. It's weird.

>>11260959
flavou
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Hot pan (preferable cast iron), steak at room temp, pat dry, season liberally (and I mean liberally) with coarse salt and pepper, tbsp of avocado oil into pan, steak into pan, 4 minutes per side, butter and thyme (or rosemary) into pan half way through second side and baste, rest for 10 minutes

>>11260959
Now that all of these Anons have answered you, you can stop posting that fucking .webm of the grilled cheese scene from Chef and crying about it like a retard prep-boy :)

drunk

> s&p, garlic, thyme, rosemary, cast iron pan.
> cook rare - med rare, finish with thyme and rosemary (whole thyme and rosemary, not that bullshit in a bottle stuff), and baste with butter at the end
> let rest for 10 minutes (one of the most important parts)

>>11260922
with ketchup

>>11260968
>>11261013
This. EVOO doesn't have a high smoke point at all.

>>11263219
Yeah, I think what that anon meant to say was that it didn't burn as quickly as EVOO, but it has a lower smoke point that the majority of other oils

When I have access to it, I prefer to grill them over wood fire. In the city, usually, when I have big cuts like pic related I reverse sear them in a ventilated oven at 120F until they reach 120F internal temp, then I coat them in EVOO and sear in a hot pan until 135F internal temp. For smaller cuts hot pan and clarified butter. Sous videing the steak and then searing on the grill has also been successful.

sous vide

>>11263349
literally no oven goes as low 120F

By dabbing on it

Medium rare so I can constantly talk about it and loudly put down anyone that likes their steak any other way. I make sure everyone knows i like my steak a little bit pink it makes me feel extra manly XD

>>11263349
>oven that goes down to 48Celcius
>reverse sear
>EVOO
>sous videing

dude just fucking neck yourself.

>>11260946
>needing to bring it to room temperature
>refrigerating your meat
>not just eating it raw off the cow already at ambient temperature
Get a load of this princess.

>>11263576
>not eating it right from the freezer
>he isn't a polar bear

>>11260922
Toss it in a plastic grocery bag. (sorry califags but you're gonna need to import these) then let it simmer in the jacuzzi for for a few hours.

>>11263411
>>11263575
Are you retarded or do you amerimutts not have an oven that goes as low as 50C? It's not professional grade either

Pan seared in herb butter.

>>11263627
I'm European and my oven goes as low as 50C. It's a good setting for drying foods (mushrooms, walnuts, plums, tomatoes), keeping food warm (want to serve the meal as soon as [something] ends, not sure when it ends). You can also leave kasha in that temperature to finish absorbing water after cooking it.

>>11263642
And it's just as good to slowly rise the internal temp of the meat and drying the exterior, which makes for a perfect sear, I don't get what is the problem, I just roughly converted 50C to Fahrenheit

>>11260968
You use clarified butter to sear the steak, since it's mostly the proteins that burn. You then turn down the heat, melt some regular unsalted butter in the pan, and use that to baste the steak with.

You can also add some herbs to the molten butter to somewhat infuse those flavours into the beef.

I smoke it to 118-120 then let it rest the quick sear each side in a cast iron.

>>11260946
>bring it to room temperature.
>not eating your kill while its still warm

1" 'berta beef steak, heavy salt and pepper, grill at 400 degrees for 4 minutes, flipping once every minute for those grill marks, bud.

Mustard, spice, and everything nice.

>>11260922
in a cast iron pan and basted with ghee

>>11260969
>Dry age in refridgerator for 4 to six weeks.
I'm about to fall for the dry age meme.
How many weeks and what cut is best to start?
also, does that need any special preparation, compared to non-aged steak? What about the times? shorter? Longer? Same?

>bring to room temperature if not already
>wash the meat
>season with salt, pepper and thyme
>preheat skillet to high temperature
>cook it
>eat

That it m8, steak enthusiasts are cringe desu, if you've got good meat there's plenty of room for error and you would still get a good meal, just get good meat

How long/what temperature should I cook a 1.5inch 16oz Bone-in Ribeye in the oven for if I'm going for a reverse sear? I have a thermometer but it's a bit slow so an approximate time would be ideal.

1. Combine steak with 1% fine salt (uniodized) by weight.
2. Sous vide 58 C until done, around 1 h.
3. Put into cool water for 10-20 minutes to get the internal temp down to room temperature or just slightly warm.
4. Pre-heat a skillet.
5. Remove steak from bag, dry with paper towels thoroughly until completely dry, then rub neutral oil on both sides.
6. Fry 60 seconds per side on a smoking hot pan.
7. Transfer to a plate and top with a small amount of salt flakes. Nothing else.
8. Serve immediately, no resting.

Iron, salt and pepper. Butter.

>>11260922
Heat cast iron to smoking then butter it and slap the steak on it . Then dump garlic salt and Worcester sauce and cook for about twenty seconds on each side then eat.

>>11264820
It all depends dude. Just set the oven around 250 and temp it after about 30 minutes. It doesnt matter if your thermometer is slow, the steak isn't gonna jump 15 degrees super quick.
Make sure your thermometer is calibrated though, that's the only way you could fuck this up

>>11264974
>twenty seconds
Fucking barbarians.

The (((Eisenhower))) method
https://www.nytimes.com/2015/07/01/dining/steak-on-charcoal-cooking.html

>>11260922
hang it on a hook and go after it with a torch

Always a thick steak, 3 centimeters is usually ideal for me, salt it thoroughly and place in an oven pan over a wire rack, and leave it in the fridge a few hours to overnight. Take put an hour before cooking and placer it in a smoking and thick pan, 2 to 3 minutes each si de, ley it resto, done.

>>11260922
Burnt to a crisp fried with some onions.

>>11265236
>3 cm
>thick
Anon I...

>>11260968
ProTip: Don't do this.

Boil

>>11263411
>>11263575
do yurocucks have janky ovens?

well done with ketchup

>>11264951
Are those prices in USD?

>>11260922
boofing