/ck/ - Food & Cooking

Sous Vide then sear then catfish nudes from your sister.

>>15170068
I sear mine in a piping hot cast iron pan, then roast in them in the pan in the oven for 10-15 minutes depending on doneness. Then rest about 10min.

I think cut the steaks out and make steak frites, and I make stock from the bone. Anything that comes off the bone in the stock pot is minced and fed to my Yorkie

>>15170068
Brine it for 24 hours in buttermilk and deep fry

>>15170185
normally i'd be mad at you for this post but that tbone looks pretty sad that's probably not the wost plan

>>15170068
>no intramuscular fat
that looks like a shit t-bone.

pic related is a decent looking T-bone.

>>15170068
i don't think I have ever seen a steak with such little marbling

OP here.
the steak was a little bit hard, but the flavour was amazing.
I loved it.

>>15170289
Glad you enjoyed it Anon.

>>15170078
based

>>15170068
>barely any tenderloin.
You got gipped bro. Might as well have just about a strip at that point.

>>15170621
to be fair, any large amount of tenderloin takes it from a T-bone into a porterhouse.

>NOOOOOOK YOU CAN'T JUST EAT TBONES THATS TWO CUTS OF MEAT AND WONT COOK RIGHT.
soyjack.png

>>15170289
Law abiding citizen.

>>15170068
Damn good cut OP. That shit looks like it's out of a Tom and Jerry cartoon

>>15170289
To answer your question. Put it on a rack in the fridge (salted) for two or three days, uncovered. Remove for 3-4hours and let sit on the counter to come up to room temperature. Then, heat a cast iron skillet to mid-high, add a small amount of a high temp oil to the pan... wait to just start smoking. Add ribeye, tbone, ny-strip. Sear 5 minutes on one side, 3 on the other (for 1 1/4" thick cut). Stick an instant thermometer into the side to the middle, you should see 115F for medium rare. Remove to rest for 7 minutes. Place a pad of butter covered in montreal steak seasoning on top to melt while it rests. Enjoy, salt and pepper to taste.

Do not do any of this sous vide shit that these reddit neck-beards are talking about. They are the same people that disc golf or buy $k's of equipment to brew beer and it taste like shit. They're in it for the gadgets, not the taste. Just do exactly as I said.

Also, the quality of meat does matter. Go to a butcher and shell out for at least a $20/lb cut with good marbling. Also, get a good Malbec or Cab.

>Do not do any of this sous vide shit that these reddit neck-beards are talking about

>>15170068
Like this

>>15172064

>>15172070
looks very good anon

>>15170634
You accidentally stumbled on the superior cut, congratulations.

>>15172070