/ck/ - Food & Cooking

>>12713485
Did they put that steak on red-hot steel or what?

>>12713691
gotta seal the juices

>>12713485
Is that what they call a blue steak?

>>12713485

>>12713485
Sear the outside of a ribeye in butter, in a cast iron skillet. Pop it into the oven for a few minutes and you’ve got yourself a flavorful cut of meat. I like my steaks medium. Seasoning is some weird mix I’ve had in the cupboard for far too long

>>12713691
>>12713701
im sure its a normal color for med rare-med. dumbfuck took the picture with flash on is all

>>12713701
>wanting your food properly cooked is bad

Pan seared at retard heat, nuked for 30 seconds. Drowned in gravy with some quartered shrooms as a side

>>12715118
>nuked for 30 seconds
My absolutely based nigga that’s the way it’s done quick and still delicious. Fuck preheating the oven for 10 minutes and then baking the steak for another 10.
>gravy and quartered shrooms
Also patrician choices, especially if heavy on black pepper.

>>12714106
Murica fuck yeah

>take it out of the package
>rest it 2 days on a cake rake in the fridge to dry it out and kind of cheat age it
>take it out and let it come to room temperature
>season with salt for at least 30 minutes (no pepper it burns)
>cast iron smokey hot
>give it about 20 seconds per side and then sear the fat round the edges until it comes to medium rare
>rest it on a board with thin slices of butter, sliced garlic and chopped rosemary and thyme
>when it is on the board season it with pepper
>cut it up and dress it in it's juices and the melted butter and herbs
>more pepper and salt and a small squeeze of lemon juice
>eat it with steamed green beans

>>12715162
>not salting it before resting it on the cake tray for 2 days (dry brine)
>not reverse searing it by warming it in the oven at 250f until it hits rare before finishing it in a pan.

Whats with this board and the complete lack of knowledge regarding reverse searing meat. Searing the meat to "seal in juices" is a meme that just won't die.

>>12713485
Well done with a 50/50 mix of Heinz ketchup and A1 sauce.

>>12715672
reverse searing works, but has no advantages over the traditional method. it's just being different for the sake of being different.

>Searing the meat to "seal in juices" is a meme that just won't die.
We know. We sear the meat for the malliard reaction, not "to seal in juices"

Sous vide to perfection every time.

>>12715162
Shit like this is why there are so many retards who think cooking steak is too advanced for them and never try. Here is an actual guide:

>make sure the steak isn't frozen
>(optional) rub the steak in salt, seasoning, or some kind of sauce you like that has 'marinade' written somewhere on the bottle
>turn the stove on to the highest setting and put a pan on it
>(optional) put butter in the pan and let it melt first
>one heated, put the steak in the pan for 3 minutes if you like it rare, 4 if you like it medium rare, 5 if you like it medium (when in doubt, go with 4)
>flip it over and leave it on that side for the same number of minutes
>put it in a plate and eat it

That's it.

>>12713691

Never heard of pittsburgh rare?

>>12713705
>Not wanting a ruined steak is soy
t. fast food enthusiast

What I want to know is how one grills an extra crispy steak?
Is there a rub or coating I need to put on it first?

>>12713485
That sear looks amazing

>>12713485

Sous vide then charred on a smoking hot cast iron skillet. Condiments are usually nothing but some Colman's mustard and aioli.

>>12713485
i roast them in a skillet. don't copy me!

>>12713485
holy shit that is godlike

>>12714106
>>12713705
Tendies might be more your speed.

>>12715678
It gives you a lot more control.

>>12716046
Those instructions are pretty retarded: hurrrrrr cook it 4 minutes, never mind the temperature.

How to make cheap cut become super tender and soft?

>>12718843
You also lose way less of the juices, and you don't need to rest your steak 15mins because it's already perfect as soon as it comes out of the pan.

Works great with roasts too. Salt, dry for two days, roast ar 250 until desired doneness, remove, crank oven to 450, put roast back in until desired doneness.

The only problem is your not going to have more than a tbsp of drippings, but that's OK because your meat will be perfect and consistent all the way through.

>>12713485
>Marinades you use?
Lol.
I rub my steak down with olive oil, salt and pepper.
Thats all you need anon, then put that steak on a griddle.

I don't get the rare steak meme, i genuinely don't. A medium to medium well just tastes the best, what the fuck are people going on about rare being "correct"??

>>12713705
>red meat cooked rare is soy
Am I getting too old to enjoy memes?

>>12716500
Salt with seasoned breadcrumbs and a little sugar.

>>12713485
>thicc ribeye with good marbling
>soak mesquite wood chunks in cold water
>season steaks with salt and fresh ground pepper
>sear over high heat, let smoke till perfect-fall-apart-rare
>let rest
Any other way and you should be hung by your toes.
pic loosely related

>>12714106
Unironically this. Don't listen to the raw meat retards, their brain has been rotted out due to constant salmonella poisoning. Well done by far has the most flavor. Don't @ me.

>go to local shop rite
>steaks are way too thin
>cut kind of unevenly too, making it cook unevenly as well
>one steak isnt even enough for 1 person
>go to cost co
>its not local, have to travel 30+ mins
>steaks are fuck huge
>cut evenly despite size
>one steak is big enough to feed 2 people
>have a hard time practicing cooking steaks since nobody sells regular size steaks
>always overcooking the small steaks, undercooking large steaks
I fucking love steak, and even as im doing a poor job of it, its a joy to cook. Just wish i had a better shopping selection.

>>12720394

>>12713485
I roast it.

You mad, burgercucks?

>>12720415
my experience has been somewhat varied as well
>publix: on the small side but decently marbled however way overpriced
>piggly wiggly: cheap but large cuts, great deal on family packs however little to no marbling
>walmart: thick cuts, average price and best marbling
I always thought walmart was supposed to be shit but they have the best steaks for the price

>>12720568
actually, no. that looks good.
steak should be flavorful but tender
that looks like it qualifies

>>12713691
Looks like when I grill directly on hot coals.

>>12720570
I go to sprouts. It's expensive as fuck but the steaks are better than costco. Walmart is terrible. Ribeye is my favorite.

God you people are so new at this. What is your average ages?

https://www.youtube.com/watch?v=GZ4xl7XJM08

>>12720598
I've reverse seared tritip with a smoker then grill. It was alright.

>>12720594
Don't have a sprouts here and never heard of it. Never been to a costco either but yeah, ribeyes are the best.

>>12720598
im probably twice your age and self taught over the years. never had a complaint except that there wasn't more.

>>12720615

tritip is less forgiving, it needs more slow and wet I think. Bobby Flay might help you ;)

>>12716500
a shitton of salt and a really hot stove will make a crust, also dont listen to retards who only say flip the steak once. you should be flipping every 30 - 45 seconds and then just cook it as long as you would normally with one flip.

>>12720624

Regardless, Ribeyes and Rib Steak are the best. After that you need to figure out how to hit 135 with a hard hard sear, be it pan or grill. Grill is good if you reverse to 125, rest for 5 minutes then go to your 600 to 700 degree grill and a pad of butter on top, making sure the entire thing doesn't catch on fire with a water squirt bottle and your ability to lift the lid. Otherwise it's a stainless steel pan or iron like you guys do at 400+. to 135, not a degree more. It's a violent, unpleasant cooking experience that makes better than high end steak restaurant experiences.

>>12720646

Oh right, and you top it with this..

>>12720646

And this..

>>12720678
>perfect for grinder
Bullshit. This shit has a high moisture content for salt and it clogged my grinder.

>>12720688

Don't ever put that this in a grinder, who told you that? It's wet. You put it in a mortar and pestal if you need to. Otherwise you put it in front of a fan for 4 days. Don't fucking salt grind as a rule.

>>12720707
>who told you that?
The goddamn package did.

>>12720646
eh, you put too much thought into it or don't have a natural affinity for cooking over fire and coals. good grill cooking takes a fine understanding of the medium that only comes with practice. open fire can be a mean mistress. lots of checking at first and an intuitive knowledge later.

>>12720720

Ignore it. If the cut is too coarse, mortar and pestal. If you want to grind it every day, dry it. Simple.

>>12720722

In your young excitement, you've misunderstood your 'intuition' as something that was done a decade ago and perfected. Cooking meat on anything is temperature, moisture and distance. Charcoal has nothing to do with this equation. It's just tasty dry heat. Add some apple tree to your next cook and see what your intuition tells you.

>>12720627
I just don't care much for smoked beef. I don't think the flavors blended well.

>>12720749
I know this now. It’s good salt and the reason I eventually got a mortar and pestle.

>>12720764
I have used mesquite, oak, pecan, hickory and apple, in order of most used. Of 40 some years, I have cooked over wood flame and coals for more than half of that. You do end up with an internal clock and sense for the meat you have over the heat. I've recently tested it with a thermometer and my sense still picks the best as evidenced by the sounds of those eating. "MMmmms(eyes rolled up)" and "oh, god this is so good", "melt in your mouth" are great measures of if you're doing it right. Isn't that what any good cook wants to hear?

salt and pepper and no marinade
insane heat in cast iron. no oven. smoke alarm gets covered with a plastic bag
i have actually used the marco pierre white knorr shill paste and i liked it a lot
always paper plates and plastic forks
was taunting a buddy with the A1 in this pic. don't normally use it but support everyones right to do so. A1 deserves better than it gets.

>>12720827

Yeah, people are fucking stupid, and a lot of shit tastes great. You misunderstood the entire scientific part of reverse searing where you get the maximum "OMG -EYE ROLL-" out of every ounce of the meat.

Meat cooks over normal heat like it has for 10 thousand years. That's why our stupid homo sapiens sapiens brains think up ways to improve it. Did you watch the reverse sear video? It's the difference between some asshole with a round cue barbeque in his back yard vs. a planned cooking of meat.

Watch it again, reverse sear your meat to 120 t0 125 and get your fucking wood cooker up to 600 to 700f.

>>12720850
>salt and pepper only
my nigga
A1 gets a bad rap because people automatically use it. it's fine for a few bites but a good steak needs none. politely insist on a "clean bite or two" before they drown it. for some, its "the only way a steak should taste" which is quite sad.

>>12720850

This looks fucking great. It has striations and hard sears. This is a steak.

BTW, if you want to cook giant sea scallops you need to see the same stiations in it to know its done. With an even harder butter sear. Over cook it in 30 seconds and its ruined.

>>12720886
I did not watch it. Never considered reverse sear. Why change something that has worked for a millennium if you know what you're doing? I do open fire grilling on something like you posted and do absolutely fine, yes, every ounce of it. That grill is even better than a campfire which is the base of what I want. I guess saying I'd like to achieve /out/ what I can do at home is what I'm doing. If I wanted high-tech and equipment, I'd use a stove or sous-vide.

>>12720887
yeah
i don't mind the actual flavor at all. when i do use it, i never top the steak with it, but will instead give it a little dip. like real little dip and it's just because i really like the taste of vinegar when combined with fats. i will use A1 with maybe one out of every five steaks for the change of pace. but you're a straight-up faggot if you are one of those purists who think A1 will ruin a steak. it won't
>>12720902
thanks bud. i do about 5 steaks a week for myself, and have done so for like 10 years because i am a psychopath, and i've done steaks for just about everyone i know, and they're not the types to blow smoke up my ass but they say it's a great steak. you just have to get the pan stupidly hot and it's about the easiest thing you can cook but i swear my level of consistency is off the charts

>>12720918

There it is. Me in 1997. That's how I used to grill, before I learned about souvlaki and gryo. You're frozen in time. Not learning anything because it's "good enough".

>>12720923
don't get me wrong, A1 would be shit without steak. ate it as a kid for a long time. my statement was from my own experience. I learned that steak in and of itself tasted great.

>>12720923

Naw man, I can see good steak. That's good steak. Keep treating folk.

>>12720941
>greek
I'm Southern. I do the best with what local stuff I have. I don't know about greek but you'd probably get an "eh, its ok" because ribs, steaks and bbq still reign here.

>>12720941
besides, knowing how to cook under /out/ conditions is a skill. I though /ck/ was more than turning two dials and checking temps.

>>12719839
How well done a piece of beef should be cooked depends upon the cut. Thinner, less marbled cuts should be rare, while fattier cuts such as ribeye should be at least medium rare or medium so that the heat can melt the fat. Something like briskett should only ever be served well done.

>>12720568
Sunday roast dinner with yorkshire puddings, gravy and veg is God tier. I don't think anyone is going to argue about that.

>>12721052
>Sunday roast dinner with yorkshire puddings, gravy and veg is God tier.
that THIS wasnt the traditional English dish but curry was. i still dont know how to feel about that but rage. im murrican even.

>>12720952
thanks. cooking for people is probably my most-favorite thing in life. everyone loves my steaks and i do basically an egg mcmuffin that everyone loves. some casseroles and lasagna too. i cook like five dead-simple things that i am confident in and everyone loves them. i'm not a cook.
i think the big idea is that people treat steak like some kind of crazy thing that has to be absolutely-perfect, and the fact is that if it's a good steak, it's really hard to fuck it up regardless of your method

>>12713705
Based

>>12713485
I almost never eay red meat, but when I do then
>Very thick
>Rib, New York or Fillet Mignon
>Medium heat
>Melt some butter and add a bit of olive oil
>sear one side
>Flip and lay some lemon slices on top
>cover if necessary until the center reaches 60C. Once a while pour some of the oil and butter on top
>Take out of the pan and cover
>Fry minced garlic and ginger
>Deglaze with Söy sauce, let it caramelize
>Deglaze with a homemade Morita Macha Sauce (Morita chilies fried with garlic and then blended alongside the oil)
>Add lemon juice
>put in a saucer
>Thinly slice the meat
>Plate
>eat

>>12713485
preferred cut: ny strip
marinade: none
seasoning: west texas judges steak seasoning
method: george foreman for 4min
Oil: Olive

>>12713705
So this is the power of contrarianism.

Reverse sear my niggie.
It's the superior method to get an even cook throughout the steak without using a sous video. Because it's a bit less moist it also sears better and butter basting it amps it up even more.

>>12716046
>turn the stove on to the highest setting
>put butter in the pan
>butter
You tried so hard and got so far

My favorite way to cook a steak. Ribeye and porterhouse work best, but fillet can be done if you are careful.

Season your meat liberally with salt and let it set outside the cooler for 60 minutes to come to room temp. About 15 minutes before you are ready to cook, place a cast iron skillet in the oven and set the temp to 400°. When you are ready, remove the pan from the oven but leave it set at 400°. Place a small amount of high heat oil like peanut in the pan and place your steak in to sear for 1-2 minutes, or until you have a nice crust. Flip the steak and repeat on the other side. It is important that you just use residual heat from the pan to do this, do not heat the pan with a burner. As the steak sears the pan temp will decrease at the 3-4 minute mark you will have both sides seated and the pan temp will have dropped enough for you to add 4oz of unsalted butter without it burning. Once the butter is melted, add a clove of minced garlic and baste the steak in the butter. Serve the steak now for rare, or place back into the oven until your desired level of doneness is achieved. I use the residual butter in the pan to prepare a quick creamed spinach that goes great with the steak.

>>12721473
>Premade seasoning
Shoo, Boomer

ny strip is the best cut if you're just doing it in a pan

ribeye
brown on inside
slightly black on outside
fat has to be soft or crumbly otherwise it goes to the dog
walker & sons slap ya mama
toaster oven + grill mix
avocado oil

>>12713485
Thick Ribeye, dry aged
No marinade
Salt/pepper
Grapeseed oil
Oven on very low to slowly bring whole steak to ~120F depending on thickness. Then you rest a bit and dry the surface. Sear aggressively about a minute a side as hot as you can. Open windows with fans or cook outside ideally. Serve immediately.


Reverse sear is the best way to home cook a steak properly with normal kitchen stuff.
Resting your steak after searing IS A MEME. Stop doing that. The crust is gone and it does nothing for juices. Eat it right of the searing grill/pan/whatever ASAP to get that perfect crust.

>>12720327
Soaking wood is fucking stupid and is worse than leaving it dry
Smoke works best on cold meat so putting right on hot grill means you get like 0% smoke.
Resting ruins crust.
Kill yourself.

Smoke the meat first slowly and put it on cold as possible. Pull it at blue rare then sear it hot quickly and serve without resting.

>>12721308

Here's the secret to cooking. The older and more experienced the cook, the simpler the recipes. They learn how to perfect a dish and simplify it down the the basic enjoyment. It usually means around 5 ingredients or less. You watch Ramsay's cooking lesson series and count the ingredients. It's about the skill in preparation, not shotgunning a bunch of garbage into the dish.

You want to know if you're dealing with a teenage cook just starting out, look at the bunch of shit he tosses into a pan.

>>12722099

If resting ruins your crust, you didn't make a crust. EVERYONE rests their meat for as long as they cooked it. Go googling you silly person.

Your Cleveland Blue or St. Louis Blue is wonderful if you like steak sashimi but you've got a lot of learning to do before people won't wince when they taste your food.

>>12722099

Also, if you say kill yourself, you basically say, "I'm 16 years old and I know everything".

/iamverysmart/ is where you belong.

you definitely ought to rest a steak
i don't time it, but i just clean up while it sits, and that works out. so tongs, pan, counter-top. maybe three minutes, plus another minute or two to get it on a plate and over to where i eat

>>12722152

Put it ona plate, but the same plate over the plate you left it on, let it sit to soak up the juices the muscle tensed up and released during cooking. It's fucking obvious if you're not a first time 'grillmaster'.

>>12713701
to be real it looks like a rare steak that was cooked over WAY too high of heat.

>>12713485
>Preferred cut?
New York for breakfast
Prime Ribeye/cowboy for supper
>Marinades you use?
None
>Preferred Seasoning?
Just kosher salt
>Skillet/Grill/Plebian method?
Cast iron if in my kitchen.
Grill, or salamander if available
>Preferred oil?
Bacon fat
I'm not a chef, so don't bully.

>>12722085
>Resting your steak after searing IS A MEME
there's literally proof that it isn't

http://www.youtube.com/watch?v=nhOV89EQtJs&t=2m53s

>>12713736
It's fucking Pittsburgh rare idiot

>>12713705
huh?

>>12713485
>rib eye
>salt
>cast iron
>it's own fat

ribeye practically cooks itself.

>>12713485
burned to a crisp then thrown directly into the garbage

>>12719859
>everything I don't like is soy
fify

>>12722099
>resting ruins crust
No. It doesn't. You just suck at cooking.

>>12721446
>>Flip and lay some lemon slices on top
wut?

>cook it blue (for the experience)
>tough as shit
>cook it medium? probably medium well
>still kinda chewable, but tendered than blue
Not shitposting here, I let both of them rest the same time I cook them, why the difference in texture?

>>12713485
Sous vide 2 hours at 130F Remove, pat dry, crushed black pepper, sear, rest. Make pan sauce while resting.

>>12723976
When I start basing (or however you call it) the hot fat cooks and softens the lemon, while I perfuming the meat. Kinda useless since I then add a sauce that has lemon in it.