/ck/ - Food & Cooking

>>14133047
Duck fat.

What you don't have any duck fat lying around?

Kill yourself then.

>>14133047
As long as you get a good sear it doesn't matter what the inside looks like as long as you don't go over medium rare. So use really high heat and don't over cook it.

>>14133047
https://www.youtube.com/watch?v=O8YQX-QgbXc

>>14133055
one of the best tenderloin roasts I ever did was covered in butter then wrapped with duck bacon.

>>14133103
Imagine how vinegary your shits were after eating that

Alton Browns method. Mainly because it's easy cleanup, not as smoky, and not as much to do or control.

Heat your oven to 500F with a cast iron in it, once preheated place cast iron on stove top, turn the burner to high and let it get going, place steak on dry pan for 30 seconds, flip, 30 seconds on other side, then put the pan in the oven for about 1 min 20 secs, flip the steak, do another 1 min 20 secs. Rest it 2 mins.

Always bring steak to room temp before cooking, always salt a few hours beforehand, and for this method you need to put a little bit of oil on the steak.

>>14133110
there was no vinegar involved, so not at all.

>>14133047
Dont make a big deal out of it. The pressure will fuck with your mind.

Just salt and pepper the things and throw it on the grill.

reverse sear is hard to fuck up if it's your first time

>>14133115
>Always bring steak to room temp
Unless you're looking for a really rare steak. Blue with a good crust is damned near impossible at room temp.

>>14133103
Looks delicious. I love silver skin.

>>14133115
>has literally never cooked a steak before
>cast iron
Anon...

>>14133133
Yeah but most people aren't really going for blue. Also, an inch thick ribeye should be pretty blue after 1 min or so on each side on a really hot cast iron, good crust too.

>>14133138
I say cast iron to specify anon, i don't want him getting teflon flu or something thinking he can put his nonstick in an oven that hot. You could use stainless too of course.

>>14133047
Get your pan nice and hot, oilive oil in, lay the steak away from you, 2 minutes each side.

>>14133138
What's wrong with cast iron? It's pretty much the only thing most people have in a home kitchen that can get hot enough to properly sear a steak.

>>14133047
Sear for a minute on high then baste in butter/fat for a few minutes on low heat. Make sure you let it rest 5 minutes before cutting.

>>14133189
No-one who has never cooked a steak is going to own cast iron

>>14133138
>>14133148
>>14133189
OP here I don't own a cast iron pan. I was planning on using stainless steel

>>14133055
nah, beef tallow

>>14133189
I think he means expecting someone who's never made a steak to have a cast iron pan is silly.

>>14133110
why would it be vinegary?

>>14133203
Yeah, stainless steel will likely work just as well.

>>14133047
Just do what I do

>>14133140
Yes... but OP, if you do this in this manner, have the windows open, the fans on, range hood blasting, and smoke alarm battery free - that pan's gonna give you a tan. 99% of cheap barbecues will not give you this kind of heat... but a salamander with proper ventilation, some salt and pepper, and a bit of shallot butter while it rests - god damn, god damn.

>>14133165
>olive oil
that's got a pretty low smoke point usually. Refined olive oil would work, but at that point there are cheaper alternatives that will degrade less.

>>14133103
>duck bacon
TIL

>>14133245
yoooo wtf is that real???

>>14133203
I have a stainless steel which I cook steaks in. Make the pan as hot as you can get it, oil into the pan just to coat. Steaks at room temp, I like to dust them with paprika and pepper but that's up to you.
Steak into pan, make sure there's plenty of room so do one at a time if you have to. Let it sear and just watch the side of the steak you'll see the cooked meat line once it gets about a quarter or a third the way up flip the steak and salt it on the cooked side. Now you get a sear on the other side and you got to press it with your finger to test it, once it's as you like you take it out and rest it under cover for a good 5 minutes.
I do the thumb to finger test, thumb to index and you touch your thumb muscle it's rare, thumb to middle finger is medium rare.

>>14133391
Here

>>14133332
Literally every Michelin stared chef fries steaks with olive oil. Don't fall for the ck-memes.

>>14133391
>thumb to finger test
If you work with your hands, you might need to back off a notch. The pad of my thumb on my open hand is rare, and thumb to pinky has zero give. Do not cook your steak until it is impervious to pokes.

>>14133420
>Michelin stared... fries...
If English is your first language, you need to cut the bullshit and practice.

>>14133428
Yeah, fair enough.

Also, OP the first time cooking steak in a new place or on a new cooker or bbq or grill or in a different pan is always like cooking steak for the first time ever. You have to use your instincts, ignore the timing idiots you're not baking and every steak is an individual.

>>14133047
do the reverse sear method, pretty easy to avoid overcooking

>>14133488
>ignore the timing idiots
You should always do this. Food is cooked until it's done, not until some timer goes off. I cringe every time someone gives their "fool proof" method and it's shit like, "cook for 2 minutes then flip and cook for another minutes and a half and it will be perfect".