/ck/ - Food & Cooking

...is how you eat...

...a steak.

>>11972077
Need more marbling.

But if you like beef flavor I guess it's OK.

>>11972077
its overcooked

Voilà!

just motherfckn die please

>>11972099
check em

>>11972088
also checked

>>11972077
>no marbling
disgust.jpg

>>11972077
>shitty steak
>overcooked
>faggoty cut
I hope you're 18 and it's your first meal in your own apartment, otherwise there's no excuse for how badly you fucked this up.

>>11972089
Why
>>11972094
are
>>11972192
you
>>11972201
so
>>11972212
rectumravaged?

>>11972230
sorry faggot, no participation trophies here. stop being such an insecure bitch if you don't like it

Based Watley from Accounting.

>>11972077
>that weak marbling
>overcooked
>cooking a t-bone on a pan
I assume troll or a very incompetent home cook who can't even tell what good beef is like or how it should be eaten

>eating any meat at all
lmao

>>11972080
>>11972088
>cooked to medium-medium well
Absolutely disgusting, way to fuck up a steak, also the filet on that tbone is pitiful. Hope you didn’t pay tbone prices for that New York steak. Here’s a properly cooked steak.

>>11972077
>>11972088
great job making well done steak
it was shit quality to begin with
even better job making it visibly bland
bonus points for no sauce or complimentary topping/moisture
your steak is like your sex perfomance
dry and cold

>>11972886
t. I gave up trying to achieve good cooking skills and just sear the shit out of it

>"Oh yeah anon I actually like blue rare steak"

>Doesn't savor and swallows whole

>The inside is still cold from being in the fridge

>>11972077
Wheres the fucking seasoning?

>>11972886
yours is just as fucking bad, retard. why can't anybody cook?!

literally only complete degenerates eat meat

>>11972886
fucking let it rest jesus

>>11972886
>visible blood
You might as well be a vegan since most vegetables are at least edible when raw.

>>11974119
>visible blood
>blood
dummy

>>11972088
>medium well
>>11972886
>blue rare/raw

jesus christ can nobody on this board cook a fucking steak? it's literally one of the easiest things you can cook.
guess I shouldn't expect much from people who post about mcchickens all day.

>>11973242
If everyone is a degenerate then this term loses all meaning.

>>11972088
This looks undercooked.

>>11972077
What kind of garbage pan is that?

>>11972077
>>11972088
>>11972099
Poor sear, overcooked and a waste of dubs.
What a shame.

>>11973242
>literally
Just stop already.

>>11972080
>>11972088
Weak sear
Overdone
6/10

>>11972077
Your steak is totally inferior

>>11972088
too much grey area.

>>11976344
>dick steak

>>11972077
That looks lean as hell for a t-bone

overcooked
looks bland asfuck
should have made a sawce

>>11972077
do you cut around the bone or suck the meat off it?

>>11972886
Yep, thats my kinda steak there.

>>11972099
I have that exact knife and find the way you treat yours disrespectful.

>>11975448
L I T E R A L L Y
I I I
T T T
E E E
R R R
A A A
L I T E R A L L Y
L I T E R A L L Y
Y Y Y

wrong.

>>11972088
>grug eat boring slab of meat

>>11972089
Agreed. Ex butcher here. I would not buy this steak.

>>11977478

calling something boring is one sure way to identify a faggy little s01b01 whose brain is soft from constant stimulation and whose morals and personality are weak and eroded and castrated.

>>11972886
Someone tried cooking a steak just after he took it out of the fridge.

>>11976344
Ex butcher here again. Why are you people paying $10+/lb for these terrible steaks? Don’t you people know what a good steak looks like?

Cooked a T-bone last night. Was pretty good, but i undercooked it. Had to cook it a bit longer and ended it up very good. Also, any cheap cuts you guys go for? Tryin to save money. Thanks.

>>11978001
hanger/flank

>>11972088
Cooked about 2 minutes too long. Very poor sear so you're losing flavor. Need to get that pan hotter next time.

>This far in the thread and no body has posted their recipe for an optimal steak

/ck/ is dead

What I do is I lightly rub my New York Strip Steak with some penis oil, generously season with k. salt and b. pepper. Put it on a hot pan, high heat. 5 minutes on one end, 4 on the other. Done.

>>11978371
my meme post is ruined

you fucking retards don't even know how to sear a goddamn steak

>>11974266
So you'd rather have it cooked to the consistency of boot leather ?

Pic related is a Rib roast I made for my gf and I. I know the table is messy, suck yourselves.

Make a compound butter (use herbs of your choice,this was for a 4.6 oz prime rib)
1 cup softened butter (unsalted)
~1-1/2TBSP fresh minced rosemary
~1-1/2 TBSP fresh minced thyme
~2 tsp sage
~1/2 tsp cayenne pepper
~1 tsp salt
~1/2-1 tsp freshly cracked peppercorns
~7 cloves garlic minced

Method:
Let roast come to room temp ~1 hour set on roast trivet in roasting pan. if you don't have a trivet, rough chop and oil up your favorite root veg and use those to rest the meat on.
Preheat oven to 500º F (sorry, dumb amerifat) with oven rack one rung furthest from heating element.
Cream all compound butter ingredients together, evenly slather all sides of roast, using your hands of a rubber spatula until out of butter.
Place roast with fat side up, tent loosely with foil, roast in oven for 15 minutes PER RIB or for 5 mins PER LB for a boneless cut.
After time is up, turn off your oven, and DO NOT FUCKING OPEN IT for ~2 hrs. This will give you a perfect med rare but use your probe thermometer if you don't trust me, faggot.
After it's to your liking (hopefully not bone fuckin' dry like OP's t-bone. No offense OP, I am sure you enjoyed it and that it was tasty)
Make a pan sauce or gravy with the drippings while your delicious prime rib rests, still tented. Slice it to your desired thickness when the gravy is done. No reason to rest it longer than that If you followed directions.
WAH LAH
If any anons want the recipes for the roasted garlic mashed potatoes, sautéd green beans with onions, or caesar dressing, I'll post them if this thread is still around later.

>>11978700
My gf likes blue rare but I'm not falling for that meme.

>>11978700
>>11978711
Save your trimmed excess fat for making gravy. If the butcher's doing it for you, have them save it for you. Don't bother searing the meat first, the crust is going to turn out gorgeous, as previously pictured.

>>11978001
Flat iron. Cut out the fascia (or get your butcher to do it for you), bat it out and sear it on high for 45 each side.