/ck/ - Food & Cooking

Fucking rack marks, am I right?

>>13989409
Money shot

I have a question >>13989197

Everytime I cook steaks in reverse searing and make them rest 10 minutes, my plate gets flooded with tons of juices. I literally have to change plate.

The steak is still super juicy even like this.

Why does this happens? Pic related.

>>13989444
That's the base for your gravy

>>13989474
Don’t you make the gravy using the tendered fat and caramelised juices in the pan?

>>13989444
Meat always loses juice as it cooks regardless of how you cook it. Because it spends much less time in a high heat environment you are seeing more of it. Some of that would be evaporated off if you’d cooked it with a more traditional method

>>13989522
Ok thanks anon, I asked because many people don’t even rest the meat after the reverse searing.
This is the power of this method then, it really hold tons of juices.

I need to figure out how to avoid the red lake though, as I said that happened in the second plate after the first one looked the same >>13989444

>>13989559
Drink it anon, it's full of iron

>>13989582
This but un-IRON-ically

test

>>13989622
Based test poster thank you for the free bump

My pan is 4 years old and it basically looks like new on the surface, when will it become smooth? :(

I made this last night. Super proud of it.

>>13989865
God damn anon, that looks great!

>>13989865
Nice anon.

Can you link me the cutting board on amazon so I can copy (You)?

Dumb question, but what's the difference between sous vide and reverse searing in the oven? Isn't the goal of both to cook in the presence of a fluid at constant elevated temperature so you get uniform doneness throughout the interior and then sear to obtain a crust? It seems like the only difference between sous vide and reverse searing is that in sous vide the working fluid is water and in reverse searing the working fluid is air. Only I need to buy special equipment to sous vide. What am I misunderstanding here?

>>13990188
The sous vide is “wet” because the juices and shit stay trapped in the bag while reverse searing in the oven dries the outside of the steak because it’s sitting on a rack with dry heat, even more if you use ventilated oven.

When I take my steaks outside the oven they’re covered in melted fat, you can slap them in the pan and it acts as oil.

I still need to figure out how to avoid the fucking rack to ruin one side of the steak

>>13990188
‘Reverse searing’ usually involves an oven temperature that while low is still higher than the target temperature of the steak. Sous vide usually involves cooking the steak at its target temperature so there’s no gradient whatsoever.

Most ovens aren’t precise enough to reliably hold a temperature that low and they are far less efficient. You’re much better off using sous vide if you want to cook something that way. Reverse searing is a compromise. The temperature gradient is low enough to produce meat that appears basically the same colour from edge to centre but high enough to cook it reasonably quickly.

The oven has an extra benefit which is that it dries out the surface of the meat and colours it slightly, leading to a very quick and effective sear. I personally prefer the oven over sous vide for this reason. Sous vide steaks kind of taste poached.

>>13989865
Are you italian american?

>>13989392
I decided to air fry some thick new york strips for the hell of it, and im surprised at how nice it came out.

>>13989883
I actually cant. My brother made it for me as a wedding gift

>>13990340
It was very nice of him to gift you a custom made cutting board the day of his wedding

Is it a bad idea to use the garlic and rosemary I cooked the steak in to make a pan sauce? It seems like a ton of wasted opportunity to discard them but that's what I usually see people do in videos online.

>>13990442
If it’s not burnt then why not? Keep in mind that the juices are already infused with the garlic flavour so unless you want to mince and physically add it to the sauce then you stay vigilant no to burn it otherwise you’ll fuck up greatly

>>13990601
If it burns in the pan then haven't you already fucked up regardless? You're just infusing everything with the flavor of char.

>>13990624
Yes that’s why I wrote “if it’s not burnt”.

They probably discard it because the juices are already infused but nothing - apart from burning it - can’t stop you from using it further.

>>13989420
>>13989444
>>13989472
>>13989865
Ohmygod...it's

Is that...?

WOOOOOOOOOOOP
WOOOOOOOOOOOP

Pink meat! Pink meat!

Cavemen in the building, multiple loincloth watering targets detected!

Guys, that meat has to go back on the grill or stove, red meat is too risky to consume, this is for your own good. Failure to do so will result in confiscation and vegetable consumption.

This message brought to you by the Food Safety Administration.

>>13990956
>WOOOOOOOOOOOP
>WOOOOOOOOOOOP

Say that to my fucking face COCKSUCKER

>>13990956
Get a load of this larping faggot, like he wouldn't be laughed out of the building at best or have the shit kicked out of him at worst.

How common is it to serve steak on a bed of fluffy rice? Some fucking faggot cleaned out literally every package of flour at my local grocery store and now I can't make bread to have something that absorbs the meat juices as a side dish.

>>13991024
Just boil some potatoes and mash them with some butter and the meat juices

>>13990270
German

>>13991082
German American or Italian German?

>>13991024
If I cook strip steak I'll sometimes eat that on a nice bowl of brown fluffy rice with some broccoli.

>>13991048
Mashed potatoes are a good idea, that seems like a nice way to use all the leftover butter, fat, and garlic from the pan

i was sad that the steaks at my grocery are rising back up to the regular price, though not quite there yet (usually $17/lb, currently $15/lb, discount during low business from quarantine $10/lb). some that were packed the day before still had the low price so i snatched up all the ones i could find. hadn't cooked one with a bone before but it turned out pretty good.

>>13991186
If only we could have enough potatoes to mash all our problems in...

>>13991201
internal. just a tad too rare for what i like, but most would probably enjoy it.

>>13991201
Very nice anon.

I feel like I need a good butter basting but I’m not ready to clean the stove

>>13991024
i love steak with rice. it's usually my preferred carb to go with it, but recently i've just been pan searing instead of my usual reverse sear because i've been impatient, so no time to steam some rice.

>>13991207
the cap unfortunately didn't fare too well. i think it got more heat than usual because the steak barely fit into my pan with the bone.

>>13991239
Describe me with precision how you cooked it, step by step.
I’m interested into that shiny/greasy layer and the brown juices.

>>13991287
assuming you aren't being sarcastic, the greasy look in the first pic is from some butter i let melt on top of it while it rested. the brown juices is the pan sauce i made while letting it rest.

>>13991575
For me, pan sauce is the most fun part of making steak. Pan searing a steak is pan searing a steak, but the sauce can be anything.

>>13991587
yup, i usually make the sauce with some wine, butter, and whatever juices came out while it was resting. the tang from the wine really works well with a ribeye.

>>13989392
Why aren't cuts of meat named and cut by their muscle and muscle group...?

It's so fucking stupid to order a "tenderloin". Why not just call it by the name of the muscle? It would actually benefit society since people would be learning anatomy and physiology while getting protein gains.

>>13991575
No I’m not sarcastic, I’m curious and want to learn new “tricks” but because I’m autismo I need people to exactly tell me what they to do replicate it 1:1 or at least to understand the logic behind.

Another question: did you use a cast iron pan? If yes isn’t the wine deleterious for it since it’s acidic? Does it catch fire with the fuck huge hot pan?

>>13991644
In this specific case you quoted a “steak” that is named after the muscle it came from. In case you didn’t know of course.

>>13991666
I aced both semesters of anatomy and physiology and there isn’t any muscle called “the tenderloin.”

>>13991694
No I meant in the OP, the Teres Major

>>13991658
ok. i was just suspicious from the words you chose. i used cast iron,
yes. you can cook acidic things like wine and tomatoes in cast iron just fine as long as it's not something that'll cook for a long time (think like >15 minutes of simmering something) and your pan is properly seasoned.
wine doesn't usually catch fire since it doesn't actually have too much alcohol, at least compared to hard liquors. my pan isn't usually screaming hot when i get around to starting the sauce anyway.

>>13991740
Thank you.
Usually I cook fat and big steaks that leave my pan full with a lot of fat but I’m not comfortable with making sauces with that and eating it, it feels wrong.

I’m probably wrong, but I need somehow to learn how to make pan sauces.

>>13991774
i dump off pretty much all of the fat that's left before starting the sauce. pan sauces are about using the fond, not the fat. pan sauces are very simple to learn. it's just about trying stuff until you find what you like to put in them. this is the video that got me started doing them: https://www.youtube.com/watch?v=5pV_LosNT1U

>>13991853
I will try.
Stainless pan is good because you can clearly see the fond and the colours, while cast iron is black and it doesn’t help understanding what happens there.

>>13989420
Are we not gona talk about how this bloke cut against the grain?

>>13992018
Who cares? It’s made to be eaten not to be shown on instagram

>>13992018
Are you retarded? He absolutely did nothing wrong.

Sirloin cuts, 1 lbs ea
Marinate in herbs and lemon, 24 hrs.
Take out, rest, and season, salt, pepper paprika, herbs de province.
Smoke 30 minutes over Hickory wood fire, less than 200 degrees
Increase heat by allowing air into the fire, and grill sirloin 2 minutes then rotate, flip, repeat basting with butter after each rotation.
Season cutting board with more paprika, salt and pepper, extra virgin olive oil.
Let steak rest on board then slice
FinKneeToe

>>13992018

>>13992023
Who said anything about looks.
Cutting a piece of meat against the great makes in unnecessarily tougher then it would have been if cut with the grain. This is an amateur flaw and any cook could tell you the same thing.

>>13992052
Listen man, if you feel like your steak is tender enough as it is, good for you but you could have it softer if you cut with rather than against the grain. Up to you ultimately.

>>13992064
>>13992071
Why parrot what you don't even understand? Do you even know what it means to cut with/against the grain or are you just some housewife who's watched a coming show and cargo cults what she heard?

I’ve only recently gotten into cooking steaks regularly. I usually go for ribeyes because that seemed to be the most popular cut when I was first watching videos to learn how to make a decent steak and I’ve liked them a lot. I tried a couple filet mignons and honestly, compared to the ribeyes I wasn’t overly impressed. Am I missing out on any other good cuts or should I stick to those?

I’ve also wondered how much of a difference it makes going for grass fed beef. There’s a butcher shop near me that’s a bit more expensive than the grocery store, but their stuff is all grass fed and seems to be higher quality in general. Is it worth checking out despite the extra cost?

And as far as steaks like the one in the pic, do these exist just exist for youtubers to get clicks with an interesting thumbnail, or are they legitimately worth what you pay for them?

>>13992181
i usually like ny strip if i don't feel like going for a ribeye. grass-fed isn't as big a deal as usda prime. i wasn't able to taste a difference when i tried grass-fed.
as for pic related, it all just depends on how you value your money and going out to eat in general. a steak from a good steakhouse is probably worth trying once if it's not gonna break your bank.

Anyone else eat meat with their fingers?

>>13992071
You got it the wrong way round dude

>>13992846
i always get the bone at family bbq's so yes

I want to learn to cook so yesterday I bought a NY strip with garlic, thyme, rosemary. I also bought asparagus as a side. I don’t even know how to cook steak. The only thing I know is that you cook on high heat. Can someone help me? I also like my steak med rare.

For me? It’s the spider steak, the best inexpensive cut.

>>13993558
it's not really too difficult in concept. just sear the steak in a hot pan until it's done. mainly it's just about getting the right doneness, which either comes by experience or using a thermometer. i'd invest in the thermometer because steak is expensive and a thermometer takes out the guess work.
salt your steak on all surfaces generously, black pepper too.
heat on high, put some oil in (maybe a tablespoon), and let the oil get to just starting to smoke.
lay in the steak and flip it every 30 seconds (don't listen to 1 turners, this is much easier for a beginner) i use my phone as a stopwatch but i have it in a lifeproof case.
starting at 4 minutes, put in a tablespoon of butter in the pan and put the garlic (remember to smash the cloves) and herbs on top of the steak.
spoon the melted butter and existing oil/fat over the garlic/herbs and steak (this is called basting)
still flip the steak over every 30 seconds, putting the garlic/herbs back on the top side after each flip and basting.
after about 2-4 minutes of this (total 6-8 minutes cooking time), you should be done.
6 minutes for a thinner-ish steak like 1 inch, 8 minutes for something thicker around 1.5-2 inches. 120 or so for the internal for medium rare if using a thermometer.
pull it out and let it rest for 5 or so minutes (i take this time to make a pan sauce)

>>13994736
I never understood why oil needs to smoke since if it’s smoking it’s means that it has reached or surpassed its smoking point, therefore I stopped using it because it makes me cough and have panic attacks when I think I’ve been breathing cancerous fumes for a whole year.

Before you ask, I always used high temperature friendly oils such as grapeseed.

Never again, steaks without oil are fine too.

>>13994791
smoking is just a good indicator for the temperature of your pan. you don't let it smoke for a whole minute, just until you start seeing wisps of it. once you put your steak in, the temperature will drop dramatically and it won't keep smoking.

>>13994820
When I heat the pan on the stove, dry, it smokes when it’s hot and smells like burnt oil (it’s clean but maybe it the residue oil I put on the pan before storing which I always clean away before using it) then I pour grapeseed and it smokes even more of burnt oil and that makes me cough and in need of ventolin.

The same happens if I put the pan in the oven and heat everything close to the smoking point of the oil (the pan is dry), a sudden smell of burnt oil.

Since I’m extremely anxious I decided to stop using oil for this reason, I’ll probably cook with a respirator for the next times since I own one because of the corona shit.

>>13994861
do you not have a good vent?

>>13994874
I don’t have it, I open my windows

>>13994891
oh, i guess thats understandable then. maybe invest in an electric stove and cook outside?

>>13994893
I can’t a live in an apartment.

I make steaks 2 or 3 times every month, I guess I’ll just deal with it sadly.

>>13992064
It's literally the opposite.

Bump

>>13996458
Based

The steak thread always die with a few posts because most steak guys are insecure snowflakes and need their own thread to blogpost their 4-5 pictures of their dinner followed by zero discussion