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/ck/ - Food & Cooking

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15318697 No.15318697 [Reply] [Original]

Go take two pounds of ground 80/20 or 90/10 and SLIGHTLY push it together if it is falling apart from the package.

Then heat up your pan on high and put a quarter of a stick in the pan. Once its heated up, place the beef in the pan for about 1:30 to 2 minutes. Add a little salt and pepper to the top and dab it in some. Add the second quarter stick. Flip the meat. It should hold together. Another 1:30 to 2 minutes. Salt and pepper it. Take out of pan and put on plate. Take buttery drippings and drip over the meat. It should be seared outside and medium rare to rare inside. Eat and Enjoy and if dry, dab some into the melted butter on your plate.

>> No.15318721

A thread died for this

>> No.15318743

>>15318721
Stop saying this in all my threads loser.

>> No.15318850
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15318850

I really love beef so much and this is a low carb high concentrated healthy nuitritious meal. Also 80/20 is like only 2 dollars now.

>> No.15318874

Eating rare ground meat.
What could go wrong.exe?

>> No.15318936
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15318936

>>15318874
Nothing wrong with eating rare ground beef unless you buy expired shit. Hell of alot better than cooking the taste out of it.

>> No.15318957

>>15318697
>>15318874
odds are he bought it from the walmart meat counter too

>> No.15318970

>>15318957
Actually Sams Club usually in chubs. Much better quality.

>> No.15320797

>>15318697
Here's mine:

Take chicken breast, put between plastic wrap, smack with pan until flat. heat pan with neutral oil until very hot. Season one side with salt&pepper, add chicken, season other side, cook until cooked white part reaches halfway up, flip, repeat until fully cooked and browned on both sides. Remove to plate and rest. Add a splash of water, a few drops of lemon juice to deglaze pan, scrape, add pad of butter, reduce slightly. Slice chicken, pour sauce from pan over.

Serve with some kind of salad green tossed with olive oil, salt, and garlic.