/ck/ - Food & Cooking

>>11996723
You aren’t using as much salt and butter.

>>11996723
Restaurants have better quality meats, better grills/flattops, and they absolutely murder the steak with butter and sugar (if you get any kind of glaze).

Butter

>>11996733
It's mostly the better quality meat, though, if you're cooking it properly.

>>11996723
Butter, salt, sugar and a person who has prepared that same steak dish a hundred times before with decent equipment.

So the consensus is basically more salt and butter, and cook it better?

>>11996723
Heavy dosage of MSG, all the way!

>>11996748
That really is it. Restaurants don’t have magicians in their kitchens.

>>11996748
Yes.

Restaurants don't require nutritional information like fast food places so they can put whatever they want in the food and everybody thinks that eating a burger at a restaurant is healthier than a burger from a fast food chain.

>>11996748
I'm BoH and there's really no big secret to it. We don't add any msg or butter or sugar. Just salt and pepper (and maybe garlic powder) on a hot grill. You're probably buying lower quality steak as well (which is the case in 9/10 steak threads I see on /ck/).

>>11996723
butter
also they use prime

>>11996723
wood fire and salt and pepper rub. Pan cooking it is for fatties.

>>11996801
Lol no

>>11996733
>sugar on steaks
Where have you been going out to eat? Fucking TGI Fridays?

>>11996723
Most steak places age them for 10-30 days. That’s why even their cheaper steaks are tender. This is also why steaks at a fancy restaurant are just as shitty as home, cause they cook them the same way you do

Whoa is fucking raw

>>11996733
restaurants don't generally add sugar to a lot of savory foods. most steak sauces definitely don't have sugar in them. unless you're eating them with barbecue sauce or ketchup or some shit like that

Ok so garlic, butter, salt, and msg. got it.

I'm more of a "quantity has a quality all its own" kind of guy.

There's a store here that sells dry aged rib eye and its like 40 dollars a lb. I'm so scared to get some because I don't want to fuck that shit up. It looks amazing though.

>>11997095
That’s fucking retarded to pay that much.

>>11997099
It goes on sale for like 23.99 a lb from time to time. Is that worth it?

>>11997107
Still bullshit. A well chosen usda choice ribeye that’s properly seasoned and cooked is all you ever need. Paying exorbitant prices for meat is a meme. As they say, a fool and his money are soon parted.

>>11997118
I wanna say this shit is aged like 40 days, its not pre cooked. You buy it buy the lb and cook it yourself.

>>11996723
Assuming you're decent at cooking steak it's all up to the quality of the meat itself. Try going to an actual butcher rather than the general grocer.

>>11997130
No shit, we know. If you need a steak to be aged for 40 days to get a tender and flavorful steak then you suck at cooking.

>>11997139
Weird flex but okay my guy.

>>11996723
>All these noobs saying butter itt
If your steak has crisscross char marks, it was cooked on a grated grill, which does not get butter. If has an even sear, it was probably done on a flat top. You use blended oil for that. The ideal temp for cooking a steak is somewhere between 450 and 550 degrees F and butter contains 10 percent milk fat which burns at 250. That would create an unpalatable sear. Salt and freshly ground black pepper are the best choices, followed by garlic powder or some kind of paprika based blackening seasoning (better for fish or chicken steaks)
Remember to rest your steak for 4 or 5 minutes and then back on the flat to warm

>>11996808
Not at like fucking Outback or Longhorn but all upscale steakhouses use Prime.

>>11997139
He never said he needed all that for his steak to be good. But he could still get something different out of his steak by buying the dry aged. Sure, it may be over priced, but for literally anyone with a half decent job 40 dollars is fucking nothing.

Heat. Pure and simple. You’ll never be able to compete with professional grill in a restaurant kitchen.

>>11996723
Let it rest before you cut into it/eat it.

I often forget to rest my steaks, and I kick myself everytime.
Steaks been my favorite food all my life, but I keep fucking it up because i'm too impatient to wait a few minutes.

>>11996740
Only higher end steak houses actually use USDA prime. You can make a great steak with a hot cast iron and a proper amount of salt and pepper.

>>11997391
I said "If you're cooking it properly"

>>11996723
You're doing it wrong then. I can cook a steak that is far superior to any restaurant steak, I've never had an amazing steak at a restaurant before, it's good but not amazing.

>>11996723
Because you don't know how to cook it

>>11996803
do you cook everything on a wood fire? if not do you build a wood fire every time you want steak?

>>11996798
>no butter on a steak
He's not talking about your sub-par butterless steaks.

Supermarket meat is pumped full of water.

>>11997821
wat

>>11997974
The illuminati put water in store foods in order to trick people into drinking more fluoride.

>>11997979
ah yes, I knew of this illuminati meat-water conspiracy already.

>>11997130
It's worth trying out, at least. At 40 days it has a more concentrated beefiness and just a little funk. Texture's much better, too.

I didn't much care for steak, restaurant or not, until I tried dry-aged. Take that as you will.

>>11996723
Compound butter; proper searing; better quality cuts.

>>11996723
> why is it that the steak i occasionally cook once in a couple weeks not as good as a steak cooked by professionals who cook a hundred steaks a day??

>>11998086
How complicated can it be? High heat, sear both sides to trap juices, enjoy.

>>11996723
>control-f
>sous vide
>no matches
lmao get good

>>11996723
dry ageing, hotter cooktop, butter... i know what you mean though... no matter what i try over the years its never the same. my gf salted a steak and left it in the fridge for 8 hours a couple weeks ago and then cooked it she said it tasted like a steakhouse. i didnt eat with her that night so i dont know... may try it again though.

Taste is also based on time and location, a bottle of wine that tasted great that one night in France on the beach will not taste the same as drinking it 10am in your apartment back home.

>>11996808
you're going to the wrong steakhouse

>>11998175
Sous vide + torch for the sear is best steak. It's also easy and fun to play with fire and gets pussy wet with your fancy culinary skills

>>11996723
Unironically, butter
>>11998708
This. The GF recipe is essentially "gaucho steak" which I feed to people all the time, and it blows their mind. Don't use granular salt though.

The best meal is the one you didn't have to cook.

>>11998722
>will not taste the same as drinking it 10am in your apartment back home.

still worth a shot, though

>>11996748
Also an actual grill instead of stovetop frying pan.

>>11998884
That depends. Outback uses a gridel.

>>11998892
>Outback
>Good steak
Pick one

>>11998916
Their sirloin is actually really good.

>>11996723
I'm gonna go out on a limb here and say you're forgetting the entire stick of butter that should go in the pan.

it's been proven that if you're exposed to the smell for a longer period of time (you cooking it) it won't taste as good as being served something that you haven't been able to smell.

>>11998919
>sirloin
oh no, it's retarded

>>11996912
If you need msg you're already fucked

>>11998928
This explains everything

I am unable to enjoy food I have cooked

>>11998932
nothing wrong with a good sirloin

>>11998855
this
>Olfactory fatigue, also known as odor fatigue, olfactory adaptation, and noseblindness, is the temporary, normal inability to distinguish a particular odor after a prolonged exposure to that airborne compound.[1] For example, when entering a restaurant initially the odor of food is often perceived as being very strong, but after time the awareness of the odor normally fades to the point where the smell is not perceptible or is much weaker. After leaving the area of high odor, the sensitivity is restored with time.
if you cook the food you are around it too long and start losing the smell for it (which is a big part of taste)

try cooking with one of these

>>11998976
Heil space hitler!

>>11998976
it's like when you shit and you become immune to the smell, but if you go back after 5 minutes to the toilet you get gassed

>>11996833
he did mention a glaze

>>11997107
honestly aged ribeye is fantastic. you will absolutely notice a difference from a normal ribeye (which is still really good)
if you've got $50 burning a hole in your wallet i'd say it's worth trying out.

>>11998175
>boiling meat in plastic bags
yikes desu

>>11998938
Mom?

>>12000619
>boiling

Shows that you don't know shit about fuck

>>11996723
sous vide is your new friend

>>12000643
it's called exaggeration and it's how normal people communicate david

>>12000685
Ok, Stephon, lol!

>>11997193
You butter it at the end. When it is resting.

>>11998175
>>11998803
>>12000619
>>12000643
>Clostridium botulinum bacteria can grow in food in the absence of oxygen and produce the deadly botulinum toxin, so sous-vide cooking must be performed under carefully controlled conditions to avoid botulism poisoning.[9] Generally speaking, food that is heated and served within four hours is considered safe, but meat that is cooked for longer to tenderize must reach a temperature of at least 55 °C (131 °F) within four hours and then be kept there for sufficient time, in order to pasteurize the meat.
>Pasteurization kills the botulism bacteria, but the possibility of hardy botulism spores surviving and reactivating once cool remains a concern as with many preserved foods, however processed. For that reason, Baldwin's treatise specifies precise chilling requirements for "cook-chill", so that the botulism spores do not have the opportunity to grow or propagate. Pasteurized food can then be stored for up to two weeks at around 3 °C (37 °F) sealed within the vacuum pack.[5]
inb4 ded