/ck/ - Food & Cooking

>>12879751
This steak is wasted on you.

>>12879751
yes, also add garlic

>>12879751
Skip the butter, and just add kosher salt.

>>12879751
Enjoy your colon cancer, retard.

>>12879773
>eat a steak
>get cancer
uhh

>>12879773
>colorectal cancer
This is what vegans, and vegetarians get.

>>12879751
>basic safety instructions
>defrost in microwave

LMAO is this satire?

>>12879785
>defrost in microwave
Do you still not understand microwaves, or defrosting anon?

I too have a 200 g steak to cook and I was wondering if reverse searing would be too much for a piece this little or no.
Normally I'd cook this steak 1 minute per side before having it dry brined with kosher salt.

How can I tell how much time it takes to pan sear the steak once it leaves the oven? I have the thermometer for the meat, I'm covered.

>>12879751
Sure will, just bring it back to life in the butter in the pan for a bit - brown the butter with some shallots or garlic and the rosemary. Do up the steak as simply as you can - a high smoke point oil, some salt and pepper - and then add the seasoned butter while it's resting. Otherwise you risk some really acrid burned butter, shallots, and rosemary, and a decent smokescreen.

>>12879785
LMAO your life is satire faggit

>>12879835
Does it look good?
I paid it 8€ and I cry when I see that a similar piece costs 2,4€ in freedom land.

Well it’s partially (probably) because it’s imported.

>>12879839
>butter
Why even eat a steak if you don't like the taste?

>>12879835
The steak is thin enough that you will not need to reverse sear, use the oven, sous-vide, etc, unless it is a perfect cube of meat. If it is a perfect cube, then just pan sear it on all six sides - it still doesn't really have the mass to necessitate a second cooking stage.

>>12879848
Ok I see thanks, I’d reserve the reverse searing for the 1 kg ribeye

>>12879846
This is a three dollar steak. Chances are it isn't aged, and isn't even a great cut of meat. A little richness will not hurt this... and chances are that every steak you've ever had at a restaurant has been given at least a small dollop of salted/seasoned butter to enhance it's flavour and make it appear juicier.

Why complain about my steak if you're not going to eat it?

>>12879844
>Does it look good?
Looks good enough for a steak anon.

>>12879751
Yes, remember though: with dried rosemary you don't get that slight sweetness that comes with fresh rosemary, so it will be a little different.

>>12879751

WHERE DO YOU BUY MEAT THAT FUCKING CHEAP!!!!! AHHHHHHHHH!!!!

>>12879785
You can defrost a steak just fine in a microwave without messing with its consistency or moistness. You just gotta do it right.

>>12879860
>This is a three dollar steak. Chances are it isn't aged, and isn't even a great cut of meat.
More reasons to not add butter. OP should try to retain all the beef taste instead of trying to wash it out with butter.

>>12879846
>I only eat the choicest cut of wagyu steak from massaged bulls that are fed malt spirits daily - for that is the way of the Bushi.
>I cut my steak in accordance with the book of five rings with my japanese shinken katana I had especially imported from a mysterious blacksmith in Okinawa.
>I am one with my blade — I am one with my steak.

Yeah...butter is just fine and does not obfuscate flavor. Even if he was to drench his steak in butter, you'd only lose some flavor (in favor of others though, obviously).

>>12879875
... this is going to taste like stewing beef. DON'T DO IT!

>>12879875
That doesnt make any sense, its going to enhance the flavor and add richness regardless

>>12879863
Here in Italy the meat market is fucked up beacuse at the grocery shop you only find low fat meat, very bland without marbled fat...that's why I always buy the imported one when I want a steak, unless they have something decent.

If you want to eat a good steak you have to go to a butchery specialized in steak, they're like jewelries...tons of dry aged steaks on display, rubia gallega meat and so on.

Pic related would be the average rib steak you can buy here from the grocery. It's a fucking shame considered the top quality meats we have here.

>>12879889
>>12879890
>Never cooked a good steak

>>12879871
Oregon so there's no sales tax. They also had t bones for $5 a pound.

>>12879896

>>12879872
>without messing with its consistency or moistness

The problem is that once you freeze the meat in your home freezer the temperature isn't low enough to avoid fucking up the meat because the ice crystals inside the meat form very slowly and they're big so they alter/break the fibers of the muscle.

The only way to freeze a steak "as is" is blast chilling it so the ice crystals form as quick as possible and stay very small since they're formed in no time. Then you have to defrost it with the microwave or in the fridge (I prefer this one).

>>12879896
I have. This steak is not a good steak. Look at it!
A good steak needs a little salt, and maybe some pepper. A crappy one needs some help. There's nothing wrong with fixing the steak in question with some rosemary and butter. Milk and jellybeans might not even be wasted on it.

Just straight up-seared, this thing will taste like a cheap cut of beef. You will not taste any grassy terroir, or savoury aging in this meat. It will only taste of the regret that comes with a rushed preparation.

>>12879900
Have you ever tried cooking a steak without butter? If not, go, and comeback.
Then share your opinion.

>>12879895
That marbling is atrocious. I thought this looks decent which is why I bought it

Why using butter to cook a steak?

Oh I tried and it fucked up my stove with grease and shit so fast that I spent 30 minutes cleaning everything in my kitchen, it added a buttery flavour but it was unnecessary if you're using quality meat with marbled fat.
4 me it's kosher salt and then she goes in the pan, that's it. EVO oil and black pepper can be added when it's ready.

>>12879905
>I have.
No you haven't you lying faggot.
>This steak is not a good steak.
It looks good enough, and is a decent cut for a steak.
>Look at it!
Ok
>A good steak needs a little salt, and maybe some pepper.
You're preaching to the choir.
>A crappy one needs some help.
Stop "helping" where it's not needed brainlet.
>There's nothing wrong with fixing the steak in question with some rosemary and butter.
Butter is the problem.
>Milk and jellybeans might not even be wasted on it.
You're just trash at cooking, and you shouldn't give any advice.

>>12879917
Yes it is sadly, because here meat producers basically only produce for the grocery stores chains and for some reason since the 90s here it was forced the "fat = bad" meme and now every cow if fed with grains and basically they don't even walk around.

That's why we get that crap of beef, and this happens in other countries too sadly.

If you want to eat serious meat you have to find the right butchery (and pay premium) or directly go to a farm which sells their meat to the public.

>>12879895
Yea. That wouldn't be my first choice for a steak. I'd maybe try to baste it in rendered beef (or American bacon) fat while searing just to see what happens.
I'd still eat it though.

>>12879926
Back to your vegan keto diet, soyfriend.

>>12879940
You're legitimately retarded aren't you, faggot.

>>12879943
You're legitimately hoping, aren't you? Could I interest you in some locally sourced hot sauce with your tempeh?

>>12879953
>Attempting to change the subject, because you can't cook a steak
Dry your fake pussy tranny, and stop telling anons that you like to eat cum.

>>12879939
Well actually they're not that bad, they just lack in flavour but you can always make up for it using flavours (I like rosemary and black pepper) but if you want to sear them with a good brown crust you have to use oil.

Another thing to add is that here people don't know how to cook steaks because we grew up eating thin and low slices of beed like pic related who always end up gray and shitty because people don't know about high temperatures and they just throw them in the pan the same instant they take them out from the fridge.

I was 18 years old when I realized what steak tasted like, I was afraid of pink meat because in my head it was raw...

>>12879962
I'm doing spicy pulled pork tonight, but tomorrow's gluttony night at the pub, and I'm on the dinner shift. If nobody orders one by 9pm, I'll run you arseholes through the cooking and eating of a 100 oz steak... It's been a good week, so I don't mind paying full price to watch you cringe at my carnivorous cum guzzling, you flagrant fire-hazard.

>>12879967
>pork meat

Wrong image lol

>>12879979
>I'm doing spicy pulled pork tonight
I didn't ask about your massage parlor shift gaywad.

>>12879751
ahh fuck off rosemary is only good for baked lamb you're only going to burn it when you fry it you might as well throw a spiced up toilet paper roll into the pan

>>12879979
>at my carnivorous cum guzzling
>adds butter to steak
Checks out

>>12879987
You can season the oil with rosemary or you can throw it in the butter so it doesn't burn.
Also try some sage leaves, it's good fried and crunchy.

>>12879999
This poster is gay btw.

>>12879999
>Jewish quads
rosemary belongs into the oven

>>12880034
You can get a little heavy handed with the salt, and pepper anon.

>>12880077
>how to ruin meat, because it's aesthetically pleasing

>>12880087
What's wrong with it?

>>12880090
>4chan told him how to make steak, and although he's never had a steak in his life, he lives by the bullshit and he'll die by the bullshit.

>>12880133
Please tell me more about myself whilst evading the question

>>12880077
checked
looks tasty
hardly a steak, though

Buttering steak doesn't add flavor. It actually takes flavor away. This is why only third world dildo brains do it.
>inb4 saw a restaurant video with brushed butter on an open flame
Those were heavily marinated in soy/Worcester before touching the fire.

>>12880457
>Buttering steak doesn't add flavor. It actually takes flavor away.

???

>>12880475
Do a taste test retard.

>>12880475
>low smoke point oil
>butter
Yikes.

>>12880497
I still don't get the problem

>>12880491
definitely like it better when i use butter instead of just oil