/ck/ - Food & Cooking

>>11536826
How did it look after you cooked it?

>>115(Y36ou82(6

>>11536830
you tried

>>11536829
that is after cooking lol

>>11536826
that's people meat
MODS!

>>11536826
Yellowfin?

>>11536844
filet

>>11536830
>y-yy-yy
>>115(Y36ou82(6

>>11536830
Get some sleep buddy

>>11536830

this is fish right cause otherwise its a great st8k b8 thread

>>11536826
I love rare steaks, but there is literally no cooking or char on the outside. Its like someone just made the outside layer brown. What kind of trash is this?

>fillet migon

worst steak cut you can buy

>>11537259

>>11537258
Could be sous vide without searing the outside

How come whenever I try to sear a steak on my stovetop the outside gets all shredded looking? Always bug me, never seems to get a nice even sear like this >>11537259 >>11537262 either just grey with brown patches

>>11536826
i want it
i want any rare or rarer-than-rare steak

>>11537880
lube pan, get it really really really hot

>>11536830
Yeah, Anon! Very good!

>>11537259
Based and flyoverpilled

>>11537907
don't listen to him.
Get pan really hot (7-8 out of 9 setting on my stove)
add in a blended olive oil or neutral oil like canola
place steak in and move skillet around to make sure oil touches all of it
it's ready to be flipped after 90 seconds

>>11537876
Was a sous vide steak with a 40 second sear on each side

>>11537259
>imagine being this poor

>>11536826
op that shit looks like you microwaved it for 30 seconds and then left in the freezer for a month

>>11536830
How

>>11536826
>raw fat in the middle
i love my meat blue as fuck, but that's a big no no there buddy

>>11537880
what do you mean 'shredded looking'?

>>11539230
Like little tears all over the surface open up

>>11539221
Arugula eaters need to be holocausted

>>11539240
hrm that's odd, are you just doing a pan sear? what cut and how thick is the steak you are working with?

>>11539246
Yeah, was searing in a cast iron, just left it on the burner for 4-5 minutes on the highest setting and tossed the steak on top. Didn't measure thickness but maybe like 1 1/2" or so ribeye

>>11539251
hrm dunno. maybe it's the quality of the meat, try purchasing from another butcher or grocery store?

>>11539242
you shut the fuck up bitch-boy

>>11539242
Arugula is the best lettuce. Grate some lemon zest onto a bed of arugula and put a sizzling steak on top to wilt it a bit. A fried egg on top of all that and you got yourself a classy ensamble.

>>11536830

>>11536830

>>11537259
>>11537262
Yeah fuck off back to ribeyeddit

>>11540028
What's wrong with ribeye?

>>11540063
Det är det mest överskattade köttet av kött bredvid filet mignon och min flickvän har sex med svarta killar.

>>11540084
Yeah yeah keep eating offals and Vegemite you God damn europoor

>>11536830

Holy shit how does it even get that bad?

Steak looks alright.

>>11536830

>>11537880
Safflower oil smokes at 500 degrees clarified butter comes really close. Heat that bitch stupid hot.

>>11537259

Done right it's okay. Granted , I wouldn't cook it every day. I do it for my gf on her birthday.

So, people what the hell do I order? Rib-eye or T-bone?

>>11536826
Quality Stake

>he cooks his steaks medium-rare

>>11541028
is that flat beer in a wine glass or just a full pour of wine?

>>11536826
Would hate to see your worst.

What does it mean when the temperature light stays on blue after setting temperature? I usually just turn the thing off/on back again to turn it back to red but I don't understand

>>11537903
>>11541038
I mean it's kind of hard to tell with the lighting but idk if it's actually even that rare. When you sous vide a steak it cooks evenly throughout and having the entire steak stay a light reddish color like that is common. Usually you'd get a bit more of a gradient after you sear it but it seems like he didn't sear it very much so not much of a gradient was formed really, but it looks like that could just be a perfectly good medium rare besides the fact it's lacking some browning

>>11541054
shut up faggot

>>11541068
;_;

>>11541034
Thaaaaats a little bit of a full pour

>>11541034
What exactly is wrong with a full pour?

>ask [person] how they want their steak cooked
>medium rare
>cook steak to perfect medium rare
>they complain that it is undercooked because there is still red in the middle
>say they like their steak so there is just a tiny bit of pink
>have to explain to them that those words have actual meaning and they really want medium well

You have to wonder how many people out there actually know what steak doneness is and aren't just saying "medium rare" because that is what is most popular.

>>11536830

>>11541430
To be fair if you're cooking them like in those pictures then I'd complain too. The steak should be cooked evenly throughout and rare/well should indicate level of doneness, not how much is overcooked vs how much is raw (which looks about half on that medium rare right there).

i actually don't like steak very much but i can handle it well done with a good ketchup on it. uncooked meat just grosses me out and we need to break the stigma against ketchup

>>11536829
kek

>>11541430
Do you guys ever have your steak pittsburg/chicago style?

>>11539533
Aw-Bloo-Bloo enjerd

I’m an autistic caveman so I like super tough cuts of beef. I get them cut really thick and sear them in cast iron. I like it really rare.

>>11536830
>Ketchup
not even once

>>11536830
This made me laugh harder than I have in months. Thank you so much.

Real talk, is it posssible/adviseable to grill a steak in a waffle iron?

>>11536830
The fuc were you even trying to do tho

>>11540028
He made a pretty decent ribeye anon

>>11541430
Rare is pretty gross and stringy

Medium and up is just grey and tough

Steak needs to be cooked one way: high temperature, with continual movement over an open flame

Steak will cook itself just waiting to be served, you need to pull it just before it's ready, but you need the right amount of char without greying the flesh
Does that make any sense?

>>11536830
the absolute STATE of 4channel

>>11536830
tard wranglers slacking off again

>>11536839>>11537035>>11537042>>11537111>>1153i7921>>11can539t120>>11539514
>>11539533fig. >>1154ur1446 >>11540114>>11e540639>>11541511>>1154t1892
>>115421heshit03
>>11544o012>ut>115god damn44141

>>11544906

>>11539242
neck yourself, greenlet

Dry aged 2 1/2lbs the inside was med rare

>>11545156
How to dry age a steak

Eating meat is bad for the environment

>>11536830
Guess all the RussianBots didn't get the memo yet heh

4chans that way Vlad

>>11545560
so are the chinese and indians

>>11545596
And Africans.

>>11536826
A steak with an omelette thrown on top because who cares

>>11545607
IT'S RAW

>>11545607

I got myself some grass fed beef today because it was on sale
I'd like to know what the heck all the hype is about?

it had a very metallic bloody flavor which is fine, but why am I going to pay $10 a pound for that when I can get the same flavor from offal for like 50 cents a pound?

the meat was very soft so that was a good quality, but taste wise if I'm having a steak I definitely prefer grain fed beef

>>11537927
ty

>>11543522
so that means cook as hot and fast as possible ?

>>11545607

How could you possibly think that a steak that raw tastes good?

>>11536830
My god damn sides

>>11536830

>>11545320
Hang it on a clothespin outside but put it up high so bears don't get it

>>11536830
Goddamn, I laughed way too hard at this

I like to put my steaks in the blender after cooking to get a more even consistency

>>11542103
I think he was trying to quote the OP and then put a (You) infront of it. Notice how it has all the numbers, two parentheses, and a Y O and U in it.

Should I make a shark steak

>>11541430
That's the most disgusting looking medium rare I've ever seen. Were these steaks cooked from frozen or something? what the fuck is going on here?

The Rib Cap is the king of steaks.
It cannot be beaten.

>>11546453
Have you ever tried it before? I've seen shark in my grocery store before, but never picked it up. Always wanted to try it, though.

>>11546515
We don't have those in the US, I wonder why?

>>11547540
What? Yes we do. It's just usually kept on the steak.

>>11536826
Reverse sear without the sear?

>>11541028
the salad looks great

>>11536830

>>11545607
>an omelette thrown on top
>no yellow, just brown and white

>>11536826
Why the fuck did you leave your steak laying on the table

>>11548470
Capturing the hipster aesthetic.

>dry age ribeye
>nigger puts mayo a bunch of shit on it and eats it on a sandwich
https://www.youtube.com/watch?v=Fb9roj9CaxY

>>11547540
I get them at Costco

>>11548470
>Why'd you leave the steak up on the table?
I wanted to.

Pad See Ew and a couple bottles of Singha beer at your local Thai joint. Finish it off with a Khao Tom Mud if they've got it.

>>11550214
>getting angry at how others enjoy their food
How severely are you on the spectrum, dear?

>>11548041
kek underrated

>>11541430
bruh this is exactly what my parents do.

I have cooked steak sous vide to a particular temperature, asked them in advance how they wanted it cooked, showed them a sous vide chart with temps/pics, etc... they still said it was underdone. jesus if you want something medium well just ask me. it would be a whole lot easier than cooking to to medium rare and having you complain.

>>11539242
stop being so dramatic

>>11545156
too bad you didn't get a decent sear

>>11550988
Not that guy but I also have trouble with this part... I always think my cast iron is hot enough but I guess I never wait long enough...

>>11545601
>comparing an entire continent to China and India

Fuck you

>>11550214
Calm your tits.

>>11551028
what are you doing to the steak before you put them in the pan?

>>11551316
Nothin really...

>>11551329
What kind of oil are you using? Butter? More than one steak at a time? Also, try patting your steak dry before you throw it in the pan. Makes a big difference.

>>11551371
I just tossed a pat of butter in a bit after the steak

>>11551028
>>11551329
>>11551371
yes. dry the steak. very thoroughly. use lots of oil in the pan, fuck anyone who tells you different

>>11551388
I always thought this was a meme, especially when taking them out of a marinade. I tried it once and now I do it every time.

>>11551388
I should oil the pan before preheating?

I always thought I should oil the steak instead since the oil will smoke if left in the pan

>>11551404
what oil are you using? and yes, oil in the pan before preheating.

>>11551404
you have to get the oil just to the point of smoking if you want to sear hard and fast. you can preheat the pan without oil if you want, but i personally just start with oil in and wait til i can tell it's just about to smoke. a lot of people say just oil the steak, but i really don't think it's enough oil to conduct heat to the uneven surface of the meat

>>11551512
what kind of sauce you got there, anon?

>>11551548
English mustard mixed with the resting juices.

>>11551557
nice, looks good. I'll have to try that sometime.

>>11551512
>dipping sauce for steak
what the fuck kind of shit taste that steak must have

>>11551561
Be sure and use Coleman’s English Mustard if you can get it.
A good quality horseradish is decent too.
The resting juices just add so much flavour.
Bernaise sauce is also good if you’re looking for new stuff to try.

>>11537880

Maybe you're not using enough fat? If you're doing it in a pan, you need a good layer, not a tiny drizzle.

>>11541430

This diagram is awful. You shouldn't see such obvious layers of doneness through the steak. They've been cooked too quickly and not rested properly.

>>11551594
this one is a little better

>>11550214

The guy knows way more about food than you ever will, you greasy cracker fuckstain

>>11551604
cringe and nigpilled

>>11551590
I always worry I'll leave it too long and set my house ablaze though. Also my smoke detector is too sensitive and family members always look at me like an idiot whenever I set it off even though there's nothing I can do about it and it's not like any of them can cook worth a damn so get off my back already

>>11551603
Well done is the best way to enjoy steak

>>11551615
with ketchup, of course

>>11551576
>I don’t like the way he eats steak therefore his steak must taste like shit.
Go eat your tendies Timmy.

>>11550988
Its broiled and crispy as fuk. Go back to Rachel Ray you turd burgler

>>11552205

>>11536840
>>11536826
Looks like shit.
You must live in one of those cookie-cutter apartments. The soulless dorm room ones, that feel so generic, so barren.
These wretched abodes always have the coil stoves. Meant to cook some soup up with, maybe a 30+ minute wait for a kettle if you've got the time. But certainly not hot enough to cook a steak. People who purchase these, should sent to a concentration camp for crimes against humanity.

>>11536826
why would you ever go for blue rare
you might as well just eat it raw at that point
that sear literally does nothing to the meat
blue rare is still raw it's not a cooked product

>>11541028
Love the table decorations.

>>11537262
this looks pretty delicious

>>11551624
fuck off faggot. a steak covered in A1 doesnt even taste like a steak just A1

Sous vide

>>11539230
like the rock you know? shredded

idk /ck/'s opinions on london broil's relation to steak but i made this one time

>>11546515
>rib cap
You're right. I live for rib cap

>>11552645
Aren't you supposed to sear it after sous vide?

>>11552970
Eh I guess. I just browned it a bit. As long as it doesnt look like a grey blob I'll eat it.

>>11541430
i always ask for rare, do blue rare myself at home though.

>>11553367
Enjoy death and shitty steak

>>11541028
>a1
>apple cider
>cum all over your aspergers
Quality Bait

>>11553493
what's your secret?

>>11536839
What did I miss?

Rate my steak. Cooked in a $5 aldi cast iron with grill lines and basted in garlic butter.

>>11553726

>>11553731

>>11541034
>>11541303
>wine

what the fuck kind of wine would that be?

>>11553773
orange wine?

>>11553864
>orange wine
>steak and potatoes pleb
And I'm the king of france.

It's probably a semi-sweet rosé wine.

>>11553873
yea, or a flat beer

>>11552645
>no sear
Wow what a waste of three hours. If you're working on an electric stovetop like that, you'll really need to preheat the cast iron to get a good sear - your you depending on the heat capacity of the cast iron to make up for the limited effective wattage of the burner. Dry the steak off before searing to make sure it gets nice contact all across the surface.

>>11552645
Also you should probably make a sauce out of the reserved drippings from the sous vide bag. I usually find that you can't use the drippings from searing the steak when you sous vide, since you are doing the sear so hot and fast they burn.

>>11553740
bit uneven

>>11545607
lol, fuck off Jack, you will get another stroke with that you imbecile

Is searing a steak inside a ziploc bag advisable?

>>11554272
I mean I guess if you want dat kino plastic cover.

>>11552241
I always cranked those up to 11 and did sear then used the oven broiler.
Worked great but, I'm glad I don't have to anymore.

I love how everyone is comparing dick size with how raw they can eat their beef without it being still attached to the cow.

>>11537262
that looks fantastic

>>11551613
ghee or duck fat works really well
high smoke points

>>11536829
Underrated post

I like eating steaks hot right off the grill/pan
Resting time is a meme, why the fuck would I want room temperature steak?

>>11556359
Thicker pieces of meat benefit more from resting. Meat juices are easier to squeeze out of meat when they’re hotter. You’re not supposed to let it cool to actual room temperature, but I agree with you that I rather like a hot, gushy steak right off the grill/pan