/ck/ - Food & Cooking

>>12106596
strike that, reverse it

both are babby's first steak.

strips aren't very good.
ribeyes are good but if you want the best cut on the cow you have the ribcap

>>12106625
Ok thomas keller. Nobody cared less about the deckle until he made it happen.

>>12106596
Those must be some good kids for the adults to accept the shitty cuts.

>>12106596
reminder steak is overrated
still going bleu with a great cut

>>12106596
You have it backwards

>>12106614
Based.
Let's see these shitlords attack a rump or chuck.

>>12106596
Needs A1.

>>12106612

came here to post this >>12106596

>>12106596
Porterhouse / florentine / tbone is for the adults. Nys for the lonely man, rib eye for the kids and women who want the shitty tomahawk for the phallic object factor.

>>12107003
top heh

>>12106596
But they're both good though.

>>12106596
If that's how it goes in your household seat me at the childrens table.

>>12108302
fucking pedos...

>>12106596
Can i have tendies and tots?

>not only eating the deckle

plebs

>>12108089

You know what a Porterhouse is right?

>>12108302
I know who this guy is, it's Michael Jackson

>>12108089

>eating a tbone
>ever

Yeah dude lets cook a strip and a filet AT THE SAME TIME despite mich different fat contents/muscular composition!

Why do people do this, again?

>>12108159
What's so funny? He was key in getting into the USDA grading and cut guide

I don't know what you assholes are eating but strip is always under fat, and over worked as a muscle

>>12106596
You've got that backwards, champ.

NY strip aint enough meat for us Texans

>>12109318

It isn't enough meat for a Canadian, and the meat is goddamn dry and sinewy regardless of how lazy the cow was. These people know nothing about meat.

>>12107003
>no one knew about something until someone discovered it
what a revelation

>>12109250
Because the centercut ot a tbone cooked right cant be beat. Stay mad.

>>12109221
Sure do. Why what is it to you? A tbone? Same shit.

>>12109370

The sum of the parts is not greater than the individual parts.. meme cut, faggot

>>12106596
I will take bone in ribeye, cook it, eat it, and stab you with the bone.

>>12109351
People knew about the deckle as it's on every ribeye. Thomas made it it's own cut. Stupid

>>12106596
It’s all beef, it all tastes the same. What really matters about a steak is how well it’s cooked.

>>12109392

That's not at all right, but these stupid pricks are trying to get you to eat a lean worked cut like it's valuable.

>>12109348
>dry and sinewy
learn how to cook
also what nigger tier save-o-lot are you buying your steak from? our Florida black Angus is so tender you can cut it with a butter knife

>>12109377
It's still a cut of beef idiot. And if anything it's a dish. Hence why it's called a florentine or porterhouse. Stop being stupid. Stop it.

>>12109411

Asshole I've cooked every steak, you go off and enjoy your new york strip every night. Tender isn't juicy you utter fucking moron. Want to talk about how to cook a steak? 125 reverse and sear or do you not know a fucking thing about it?

>>12109429
>yw

>>12109440

I love pretending tendie boys matter. I think I want to fuck fat smelly idiots.

>>12109390
>no one thought of making it a cut until someone made it a cut
what a revelation

>>12109419

A porterhouse is from the one end of the subprimal. Its a type of tbone.. its not a dish, its a steak

>>12109429
>angus, no grade
>reverse sear
Dropped

>>12109465
Yes. Didnt I already establish it as a cut of beef and you went against it? It can still be considered a dish in itself. But it's still a cut of beef. Again stop being stupid.

>>12109456
It really is. Look at the flat iron
I guessing you didn't know that wasn't around before 2001.

have you stupid fucking people figured out a strip steak is lean and muscled yet? I love watching you dull fucks figure it out.

>>12109470

I didnt say it wasnt a cut of beed, i just said it was a stupid cut

>>12109370
A tbone is a porterhouse with a much smaller portion of the tender eye piece. Iow, an inferior porterhouse for poorfags.

>>12109443
Ok beef boy.

>>12109477
>>12109482
Ok you guys go order two full steaks like idiots and sit there looking all pompous like you have your thumb up your ass.

>>12109482
A porterhouse is for people who don't know anything about steak.

>lets take two cuts that cook differently and attach them with a bone and try to cook them the same!!!
total retardation that cut is.

>>12109493

Don't you love watching assholes with thier anuses? I"m sitting here watching 4chan.

>>12109392
ok rookie

>>12109471
that was a generalization, I just did not see any point to your original post other than epeenery. was the anon supposed to credit thomas keller everytime he mentions ribeye caps? or anything ever?

>>12109506
it's just faddish. ribeye caps are a new fad started by Thomas keller, I can't wait for it to end.

>>12109498
Git gud at cooking then.

>>12109521
The "good way" aka the best way is to separate them into two steaks since you know...they are.
I know internet warriors will say "i can point the filet away from da heats!" so it's a shitty compromise. Good cooking isn't a compromise.

>>12109512
do you actually not like the cut or is it just because it's popular?

>>12109392
>it all tastes the same
If you think an eye of round tastes the same as a new york strip there's something wrong with you.

>>12109526
Sure it is. If someone wants variety it offers it to them. And not everyone goes out to just eat specifics foods the tbone is an experience cut. Not just a hunk pr meat you easily cook and slap on a plate.
Beef fags need to get their head out of their ass and off their high horse.

>>12109429
oh your one of those artisan faggots that over complicates the simplest things and still manages to have you food come out like crap.
i slap a strip on a BBQ for 3 to 4 min a side and than slap it on a dish and its so moist its sitting in a pool of its own juices, add some salt&pepper then eat. All that faggoty shit you do only takes away from what should be a amazingly simple thing to cook

>>12109528
I don't like the cut because soon you won't get a deckle on a ribeye. You'll have to choose deckle or "true ribeye"

>>12109551
>If someone wants variety it offers
its only an offer to low class who prefer quantity over quality.

>>12106596
Ground beef for the children, steak for the adults.

>>12109553

You're just a generic cunt saying what everyone already knows. Steak IS fucking easy you stupid stupid fuck.

>>12109551

Why are you so insistent on being wrong?

You get two cuts of steak that are considerably less good than they could be on their own, PLUS paying for 4-5pz of inedible bone

Fuck you, cunt. Eat one of these for your next meal, please.

>>12109565
steak is easy because you have low standards.
Good steak is difficult for the particular.

>>12109570

Steak is easy because you cook it to 125 and sear it to 135. I know you're a stupid cunt but that's what you do. It's not difficult if you aren't a goddamn child.

>>12109565
are you the anon that doesn't know how to cook a strip steak without turning it into a beef jerky

>>12109579

You're a generic fuck up trying to sound smart. I'm replying to a fucking moron because I'm drunk enough to.

>>12109578

What are the benefits to the reverse sear

>>12109578
>overgeneralizes to the pint of absurdity
>calls others stupid
Yeah you're a right low class generic cunt aren't you?

>skirt

>>12109587

When you cook at 280F you end up with a general pink interior when it reaches 125, then you sear it in a medium that creates a malliard that tastes amazing at 135 which is rare.

>>12109592
>ribeye

>>12109578
>steak is easy because you just cook it
>flying a plane is easy because you just fly it
>weightlifting is easy you just put 500 pounds on your back.

>>12109593

135 is medium rare, but where do you get 280 from?

>>12109600

It's rare medium rare at 135. Anything lower is just meat. But you are correct.

>>12109600
>but where do you get 280 from?
oven temp.

>>12109554
I doubt that will become the norm, I've yet to see any place aside from costco sell it that way and they've been selling prime caps for years. none of the butchers near me sell caps alone but it could just be my area. I wouldn't have much problem with it anyways as long as they remove the connective tissue from the cap at least which costco rarely does.

>>12109498
Looks cool and it's BIG tho

>>12109634
it's a matter of time. Once meat producers realize the people will buy a ribeye without the deckle and pay a premium for a deckle then meat processors/retail will be on that gravy train.
the fad is still on the uptick.

>>12106596
Judge a steak not by its cut, but by its thickness.

>>12109647
ok

>>12109586
im actually doing to opposite of trying to sound smart because its so retardily simple to cook a strip steak and have it come out tender and moist
>take out of package
>put on heat 3 to 4 min a side
>eat
no procedure, no complexity, no prep, temp irrelevant. ffs you're over thinking it anon

>>12109671
So you do this same routine no matter the thickness?
Sounds stupid.

>>12109646
highly doubt it. it should cost more, it requires more work and there's less of it

In 10 years steak will be as socially unacceptable to eat as veal is now

>>12109680
>I highly doubt that
>it should cost more
Then why do you doubt it?

>>12109683
the "media' has already called steakhouses the stripclubs of the culinary world.

>>12109683

Whats wrong with veal

>>12109701
Sounds about right

>>12109676
thats where the 3 to 4 minutes come, ya know for different thicknesses. Grilling is that simple meat+fire=flavor

>>12106596
Funny. I preferred a NY as a child, but like rib eye more as an adult

>>12109712
so the difference between a 1/2" steak and a 2" steak is 1 to 2 minutes?
Sounds stupid.

>>12109697
sorry, highly doubt that it will become mainstream to the point where it will be hard to find whole ribeyes

>>12109723
>highly doubt that it will become mainstream to the point where it will be hard to find whole ribeyes
Why do you doubt that? You said it IS worth more.

>>12109493
I'm even more pretentious than that since I cook my own prime grade steak in a relaxed environment at home, while drinking craft beer from a local brewery, better than any restaurant for a fraction of the price. Stay incompetent and jealous, Cletus.

>>12109735
>brag about get prime grade beef
>brag about local craft beer
Are you posting from 2005? Were you over 18 in 2005?

>>12109735

You probably even sear it in a pan after seasoning it well, then turning the heat down and basting it with butter/garlic/thyme and possibly even making a pan sauce after deglazing the residual fonde with something acidic..

You fucking idiot.

>>12109721
oh eat shit and fuck off with you bullshit extenuating circumstance.

>>12109774
>oh no not the details!
experts sweat the details after know the fundamentals, anon.
You have a long way before becoming an expert at anything, young one.

>>12109568
I dont because I know it's a restaurant or butcher cash grab. But I also know it's a crowd pleaser and kills two birds with one stone.

>>12109560
It has a full nys and some loin, how is it quantity over quality? If anything it's more bang for your buck. It's also a good way to sell off the parts of the loin that people generally dont buy anyways.

>>12109734
>it's worth more
doesn't mean the margins are any better or grocers (that are increasingly moving their butcher departments to off site centralized locations) will want to do the extra work. I could see it becoming more popular among normies for sure but it will never become so popular that you cannot find a intact ribeye somewhere.

>>12109832
>It has a full nys and some loin
That's a t-bone. A porterhouse should have a full strip steak and full loin steak on it.

>>12109788
im sorry i live in reality not some hyper idealized craft beer commercial. And the reality is 99% of people will stop by publix and grab some strip steaks out of the cooler on the way home from work and here is a 100% chance the steaks are going to be around 1" thick. Now from there you have two options first is fag out and waste what remaining time you have doing some iron chef larping shit like this
> sear it in a pan after seasoning it well, then turning the heat down and basting it with butter/garlic/thyme and possibly even making a pan sauce after deglazing the residual fonde with something acidic.
Or you can fire up the grill and slap the steaks on it for 8 min then have time to enjoy the rest of your night with the family.

>>12109764
Iow the same thing every steak house does and charges $60 for, + 20% tip for the downtrodden to carry the plate to you and refill a drink. Oh and don't forget the $40 for the carb, vegetable and salad which would cost a whopping $5 if made at home. Nope, not even once. Stay poor, no skin off my sac.

>>12110087

i was being cheeky, i think we're on the same side in this argument

>>12107028
I attacked your mom's rump, then I chucked her number and haven't called her since lol

>picanha for the patricians

>>12110164

sweet lord almighty, that looks fantastic.

>>12109774

Now you know why people think your fucking food tastes like shit.

>>12109701
>Steak House is strip club

How does that even make sense?

Also there is a lot of anger in here. Steak is important, but holy shit man.

>>12110529
> there is a lot of anger in here
Fuckin kill the non believers, burn them at the steak

The first time I started eating NY strip steaks, I got sick of them very quickly. They are too lean. Meanwhile, I've never gotten sick of a good rib eye with a lot of marbling.

>>12107022
>reminder steak is overrated
this

>>12110706
>has never had good steak in his life

>>12110706
It's literally one of those meals when you don't want to do much prep that night. Happens every couple weeks for me at home. The idea of going out for a steak dinner is both laughably and somehow pitifully, boomer tier.

>>12110731
>The idea of going out for a steak dinner
good steakhouses have their own aging cellars.
that is why people go "out" for steak. You must be thinking of shit tier places like outback and texas roadhouse.

>>12110706
stfu anti meat shill, nobody is buying your propaganda here, go drown in soi jizz

>>12110119
ashamed to admit i laughed at this

>>12110684
Nice leddit arrows. Also the fuck is that poster?

>>12110171

What kind of human rectum likes golden brown on a steak? Are you Powder?

>>12111291

Thats a rendered fat cap, you absolute cooklet.. Have you ever had seared duck breast?? I didnt realize that was an option with steak, i must have that cut

>>12110119
kek