/ck/ - Food & Cooking

Post a picture or fuck off

>>15450823
this is a picture, its cropped for color contrast

retard

>>15450813
why do white people eat raw meat? y'all finna die of salmonella lmao

>>15450833
>be white
>ate 400g of chicken that was probably expired
>am fine

truly, we are the master race.

>>15450813
>cast iron grill pan
An enameled one or regular? How the fuck do you season and clean these? They seem like such a pain for no real benefit.

>>15450813
>oiling pan for sear
>cast iron
Nice b8 m8

>>15450855
Regular, and since this one has a wood handle so I seasoned it on the stovetop. I have no idea if that did anything but its not sticking so I can only assume it did

cleaning is like cleaning any other cast iron object

>>15450859
oiled the meat, not the pan

>>15450833
Anonigger, you can almost always eat raw beef safely as long as it hasn’t been ground, which introduces lots of foreign bacteria throughout the meat, at which point it needs to be cooked to 130f to be safely consumed. Why do black people steal so much?

>>15450861
You ruined the sear either way. You want the steak to be tacky and make good contact with the pan. Oiling(the pan or the fucking steak) achieves the exact opposite of this. Also... cast iron, you couldn’t pick a worse material to sear a steak with. As soon as you put the steak on it it’s going to lose a lot of heat at the surface level, and it takes a while to heat back up on the being that it’s a thick ass piece of metal which is simultaneously transferring heat to the steak. So instead of a sear, you just end up cooking the steak. Next time use a stainless steel or what the fuck ever pan, don’t fucking oil it, get the steak to room temp then drop it in. After you sear it you can turn the heat down to medium and put a splash of oil in the pan to keep the steak from sticking. Don’t put too much oil or it’ll cool the pan off.

>>15450912
well anon, that's just your opinion but the sear looks pretty good to me, actually its the best crust I've had yet. The cast iron was very well heated beforehand so I don't see why it would lose any heat.

>>15450912
>Cast iron is the worst material to sear a steak with
I don't have any empty-head wojaks saved but I'm thinking of the one where his head is shaped like a tricycle. That's you.

>>15450813
>>rub with EVOO
>>cast iron grill pan, 3 minutes each side
>>sear the hell out of the sides
>>toss in salt, pepper and more olive oil

Rub your salt and pepper/seasoning into your steak prior to the EVOO and let it rest about 20 minutes to come to room temp. Then add more oil to pan, and immediately do your searing. Dunno about 3, seems too quick, possibly. The time per side is relatively based on thickness, bonelessness vs bone-in, and high or normal BTUs on your stove, but I think I do more like 5 per side, so mine are pretty thick.
While searing to my liking, I will possibly add to my pan some mushroom slices, shallots or onions, deglaze with something like vermouth or wine, even a shake of worchestershire if I desire more flavors, but required is a toss in a couple pats of butter, a sprig of rosemary or thyme, and scrape up some, and if the steak isn't completely right at this point. If it looks like it needs more time, park it under the broiler a moment so you don't burn your mushrooms or shallots on the pan further.

I don't see the EVOO step at the end, without any garlic or herbs for like a chimmichurri. Ehh, switch to butter at the end. The oil is being used for searing temp, not so much for flavoring this thing. Butter is a more natural fit to steak flavors. You could make a compound butter too, just slice a chunk off right out of your freezer stash.

>>15450855
You literally just scrub it til clean, then oil it. No soap is used. You can leave some carbon behind, it doesn't matter. Just remove all the food grease.

>>15450912
This is a hilarious cope. I bet you can't afford cast iron. You clearly haven't used it before.

>>15451114
I mean the grill lines.

>EVOO
>low smoke point oil for fucking searing
Fuck off with your terrible larp

>>15450825
Not him OP but I actually appreciate the effort, more than most threads.
Also
>Olive oil on a steak after cooking
Seems strange

>rub with EVOO before searing
Why? You like flavour of burnt EVOO?

>>15451425
They enjoy wasting olive oil as it immediately smokes off the pan.

>>15450813
>>cast iron grill pan, 3 minutes each side
So you flip it around 5-6 times?

>>15450912
Is it Opposite Day?

>>15450813
I wouldn’t use EVOO had too low of a smoke point. You’re going to lose all of your oil the second it touches the heat. I use just plain vegetable oil for seating because it has a high smoke point and doesn’t have any flavor. If you want to sear with an oil with flavor, try avacado oil.

Using EVOO as a condiment for the steak is based

>>15450929
>so I don’t see why it would lose any heat.
Because you’re putting a large mass inside the pan, thereby transferring a significant amount of heat from the pan to the meat. Because that’s how cooking things in a pan works, dumb fuck. Enjoy your shitty gray steak.

>>15451040
What’s it like to be a terrible home cook? I wonder if you’re in a perpetual state of confusion and anger in regard to your own shitty cooking.

>>15452065
>Implying the exact thing would not happen with stainless.
>>15452069
>Coming from a guy who thinks he cannot cook a steak on cast iron.
Poor tradesmen blame their tools.

>>15451117
Jesus fucking Christ anon, you must be really poor if you’re bragging about owning a cast iron pan. I have 4 pieces of cast iron cookware, one of which stays in my hunting cabin. Not only did you just reveal that you’re a poorfag, but also a shit cook.
>long walk
>short cliff
>you know the drill

>>15451596
Lol how’s it feel to be a “man” who has no idea how to properly cook a piece of meat? You must’ve been raised by a single, liberal mother.

>>15452138
>implying the same thing won’t happen with stainless
It won’t, you absolute troglodyte. Stainless steel pans are significantly thinner than cast iron pans, it will cool the same when the meat is placed on it yes, but it will rebound from this drop in temp much faster than the cast iron, because it’s a lot fucking thinner metal meaning there’s less material between the heat source and the steak. Jesus h fucking Christ, this is like speaking to a literal zoomer. Knows absolutely nothing about anything, but is absolutely sure of everything.

>>15452065
except my steak wasn't grey, look at the picture asshole

>>15451064
I like to do all my seasoning afterwards because they taste better raw especially pepper. 3 minutes with a 1.5 inch steak gets me ~122 fahrenheit which is the desired temperature. Try your steak with EVOO some time, it tastes great.

>>15451148
>>15451425
>>15451539
>>15451612
you've never cooked with olive oil in your life, stop the LARPing and try it before falling for /ck/ memes

>>15451197
traditional italian way to do steak, it tastes good

>>15452574
i'm OP not the guy you were arguing with, but why does this matter? I wanted to cook my steak not just sear it. This was the only cooking stage. Also, at least where I live most people would cook their steak in cast iron

>>15450813
>using EVOO on steak
For a god tier carmelization use lard and not butter or EVOO. Lard has a higher smoke point and you can get that baby nice and hot. Also toss in oven at 450 for 5 minutes then sear the sides after, don't cook on the pan. faggot

>>15453298
give me one good reason not to cook it in the pan. steak is a 10 minute dish, if I have to heat up my oven its no longer a 10 minute dish

>>15450855
I own like 60 pieces of cast iron including two grill pans and I have restored so much shit and cleaned everything and I fucking hate grill pans and mine sit unused. I just used my bundt cake pan last night and had to clean it and it's heavy and has lots of crevices and I still enjoyed dealing with it more than any grill pan

>>15450833
He was eating steak not salmon dumbass baka

>>15450813
4/10.

>>15453319
>implying salmon shouldn't be cooked to blue rare

>>15452065
>>15450912
>>15452574
Im confused. Why would you spend this many words on bait?

>>15453309
Becuase I said so you goofy nigger. Are you a woman of some kind you can't think for themselves? Maybe just try it you stupid shit gorilla nigger tonguing anus. And decide for yourself which technique makes the steak better

>>15453358
But I've tried it faggot, it has a pinker color but otherwise its not any different. And if you cook your steak rare its prone to overcooking

>>15453342

I think he’s just retarded like most posters here.

He doesn’t understand the increased mass of cast iron will actually prevent heat loss and the rough texture of the pan increases the surface creates better contact with the steak and an overall better sear.

Explains why he lets his steaks sit to get up to room temp.

>>15453375
he's retarded but why wouldn't you let your steaks get to room temperature, in my experience it gets you a more even steak

I like a nice quadrille on a steak every now and again. Looks nice and I appreciate that.

>>15453377
In my experience I get better results with a steak straight out of the fridge.

The way i think about it, the center will cook faster than the outside. So if you have the outside of a steak get even warmer by letting it sit out, that will make it easier to overcook and create a larger grey ring around an undercooked center.

When you use a cold steak, it will take longer for the heat to penetrate and overcook the meat, shrinking the gray ring. It also allows you more time to render the fat cap without overcooking the interior.

The most important part of achieving an even cooked steak is using a proper amount of rest time after cooking. You could also reverse sear or sous vide, but I don’t like the texture as much.

>>15453279
>you've never cooked with olive oil in your life, stop the LARPing and try it before falling for /ck/ memes
Idiot. Unless the EVOO is so tasteless it's basically not EVOO, the compounds that give EVOO it's flavour will burn very easily. Shit EVOO is basically non-EVOO olive oil and that's pretty fine to fry with, but not optimal. I guess you have the latter.
>traditional italian way to do steak, it tastes good
Yes, EVOO as condiment on steak is based.

>>15453434
>The way i think about it, the center will cook faster than the outside
uh? do you microwave your stek?

>>15453434
I think it depends on the thickness of the steak. For a 1.5 inch steak the time to get the perfect sear is also about as long as the time it takes to cook the inside to my preferred rare. For a skirt steak I'd probably do it right out of the fridge. Though in my experience rendering the fat cap doesn't affect the rest of the steak's temperature

>>15453442
still better than other oils desu and I have an enormous supply of EVOO, its not that expensive around here

>>15453444
Sorry i said that backwards. The outside cooks faster than the inside. Read the rest of the post. It’s what i meant.

>>15453448
I think cooking the steak from cold works even better on thicker pieces.

Granted there could be reasons for that. Different capacity stoves, different pans, different ways of cooking.

>>15453448
>still better than other oils desu and I have an enormous supply of EVOO, its not that expensive around here
Good EVOO costs the same everywhere, around 50 usd and up for 0.5 litre. I guess I guessed right you don't have the good stuff.

And no, anything cheaper won't be very different from refined olive oil.

>>15453377
Go stick a thermometer in a steak from the fridgeand see how fast the temperature rises.

>>15453542
yeah I don't know where you live but if you're paying more than $20 per liter you're overpaying. there's nowhere in the USA where olive oil would cost that much

>>15453564
If that's the case, you can't get good EVOO in USA, which isn't true. Sorry but the good olive oil costs about 50 usd for 0.5 litre. It's rare to find, but it's like balsamic. People think they know what good balsamic is but it costs at least 20 usd but usually 40 usd or more for 0.1 litre and that's not what people are refering to when they talk about balsamic.

The really good stuff is opaque and has a lot more flavour than what is usually sold as EVOO. Pic related.

If you find a store that sells this, they will let you try it before you buy it. And you'll see that what you thought was real EVOO was just shit compared to this. It's and orgasm in the mouth. And it's just the price for it, you don't get the really good stuff for less. Sorry.

>>15453845
t. coping

nobody buys that stuff and normal EVOO which averages probably $10 a liter is still far superior to every other oil. balsamic is a different story, the very best ones are expensive as balls because so little of it is produced, but normal balsamic is good too

>>15453845
>>15453872
anyway, if you use that maybe it explains why you don't cook with it, but if you're using normal store bought EVOO imported from italy/portugal/wherever (like 99.9% of people) then thats fine for cooking

>>15453872
>nobody buys that stuff
Then why is there a market for it?
>normal EVOO which averages probably $10 a liter is still far superior to every other oil
Depends on the use. Coconut oil and palm oil are far superior for frying at high temperature. Refined olive oil is superior for frying at medium temperature. While a decent $10 olive oil is good for sautéing at rather low temperature. Have you ever had really good olive oil that you don't get for less than about 50 usd pr 0.5 litre? It's a huge gap between this and what you refer to as "normal EVOO". So yeah, you haven't. Put it on your bucket list and you will understand what I mean. "Normal EVOO" will still burn and taste burnt at high searing temperatures for steak though.
>>15453892
>anyway, if you use that maybe it explains why you don't cook with it, but if you're using normal store bought EVOO imported from italy/portugal/wherever (like 99.9% of people) then thats fine for cooking
Agree, because that's much closer to refined olive oil than the good stuff. Compared to real EVOO, it's basically just the closest you get to refined oil while still being allowed to call it EVOO.

>>15453943
>Then why is there a market for it?
I meant when people refer to EVOO they're almost always referring to the cheaper stuff which we both know

>Depends on the use.
flavor. Trust me, it doesn't burn or taste burnt in the slightest by cooking a steak for 3 minutes on one side (the steak is oiled, not the pan, so the oil is literally exposed to heat for 3 minutes). Or while roasting chicken under the broiler on high. Or while deep-frying zucchini at a medium temperature. The only thing EVOO can't do well is sustained very high temperature frying like for multiple batches of french fries. Roasting fries in EVOO is better anyway. FYI smoking isn't an issue, smoking is just warning you that there will be an issue if you leave the heat on for much longer, which is why sustained high temperatures cause an issue, but definitely not 3 minutes on a cast iron grill pan. I've cooked with it every day for over a year and never once has anything tasted burnt, but everything has tasted better.

>>15453981
Trust me, even cheap "EVOO" have enough flavour compounds that if you are a good taster, you will taste burnt flavour. If you insist on using olive oil to the smoke point, get refined olive oil that will cost about half price of the cheapest "EVOO" you can find. If you can't taste the difference, at least you are saving 50% of the cost.

>>15454003
Maybe if you're hypersensitive to burnt flavors? I've never tasted it, nobody I know has tasted it, and apparently most of the chefs using EVOO haven't either. A good steak should be charred regardless of the oil used so I don't see why that would make a difference in this case.

I use extra light or refined OO when I do something like schnitzel where the oil would be fine in the first batch (despite smoking) but then start burning in the second or third batch because the temperature is too high. It doesn't taste as good as EVOO but it's better than anything else

>>15454025
>apparently most of the chefs using EVOO haven't either
Like who?
>A good steak should be charred regardless of the oil used so I don't see why that would make a difference in this case.
Yes, but then why use EVOO at about double price of refined olive oil?
>
I use extra light or refined OO when I do something like schnitzel where the oil would be fine in the first batch (despite smoking) but then start burning in the second or third batch because the temperature is too high. It doesn't taste as good as EVOO but it's better than anything else
Yes but how does EVOO taste good if you fry it at high temperature, even the normal shit? At best it removes the tiny flavour it has, at worst it makes it taste burnt.

>>15454056
>Like who?
gordon ramsay, adam ragusea, mario batali etc. inb4 reddit

>Yes, but then why use EVOO at about double price of refined olive oil?
Because the idea that all the flavor goes away is a meme, maybe some of it goes away but I can tell you its very very easy to tell the difference between something cooked in EVOO and light olive oil regardless of the temperature, and also the amount of EVOO I use in cooking steak probably accounts for 0.01% of my food budget (very little oil and I don't eat much steak) so I'm genuinely not concerned whatsoever about the price. Most of what I do is low temperature braising and stuff where EVOO is great

>>15454096
>gordon ramsay, adam ragusea, mario batali
I won't say reddit, but sorry, those are anglo chefs. Some anglo chefs have done good things in very specific areas, but no, anlo chefs are no authority on cooking.
>Because the idea that all the flavor goes away is a meme, maybe some of it goes away but I can tell you its very very easy to tell the difference between something cooked in EVOO and light olive oil regardless of the temperature
Well it's obvious you never had good olive oil.

You're lying if you say you can taste the difference between refined olive oil and EVOO when charring a steak, and claim that EVOO taste better in this case. This would be the classic example of placebo that is confirmed again and again, where people find that the wine they think are more expensive taste better.

If you sautée something at lower tempreature, and want the extra flavour that an EVOO offers, even low quality, brings, then yes, it taste better. But even when sautéeing at low temperature, if you're after neutral tasting oil, then no, it's not better.

>>15454123
>those are anglo chefs
anglo chefs who do french/italian style cooking. Using EVOO for everything is Italian.

>Well it's obvious you never had good olive oil.
Not the best, no, but there's still a big difference between the worst EVOO and the best refined OO

>You're lying if you say you can taste the difference between refined olive oil and EVOO when charring a steak, and claim that EVOO taste better in this case.
I doubt you've tried it. Has it occurred to you that when oil starts smoking, it doesn't all disintegrate simultaneously? This is middle school chemistry. Actually, when I made this steak there was barely any smoke, significantly less smoke than when I've seen most people cook steaks in butter or vegetable oil because it seared so quickly on both sides. Maybe my stove isn't quite as hot as others, its not gas. If your timing is right most of the flavor of the olive oil will be there. Just like you aren't going to cook a steak instantly by throwing it on hot coals, olive oil isn't just going to spontaneously combust from high temperature. It takes temperature and time, and more than likely it's not going to be 100% of the oil that gets whatever negative affect the heat may or may not cause

>This would be the classic example of placebo that is confirmed again and again, where people find that the wine they think are more expensive taste better.
probably because wine that costs more than $20 is actually a waste of money and with wine there's not even a strong correlation between price and quality. Not similar to this at all

>>15454178
>Using EVOO for everything is Italian.
LOL no, but I can understand anglos believe that.
>Not the best, no, but there's still a big difference between the worst EVOO and the best refined OO
Totally
>I doubt you've tried it. Has it occurred to you that when oil starts smoking, it doesn't all disintegrate simultaneously? This is middle school chemistry. Actually, when I made this steak there was barely any smoke, significantly less smoke than when I've seen most people cook steaks in butter or vegetable oil because it seared so quickly on both sides.
Using even a very thin layer of olive oil on a steak before searing on hot temperature impairs flavour, even refined olive oil. Yes, I've tried it.
> If your timing is right most of the flavor of the olive oil will be there.
Yes, but that is a burnt off-flavour that disturbs the flavour of the steak. Have you tried using something like coconut oil or palm oil instead? It does not create this off-flavour. But if you actually like the taste of burnt olive oil, then go ahead, who am I to argue with your personal preferences?

>>15454319
Yes I have, I've been cooking for many years but only started using olive oil pretty recently. It's just better for everything that's not sustained high temperature frying. I've tried other people's cooking, even though they don't use olive oil. Not as good.

I think you're misunderstanding a basic concept here which is that time is as important as temperature. 6 minutes at extremely high temperature might burn your olive oil past the point of recognition. I don't use the highest temperature because it turns electric stoves into a blast furnace and the element itself starts smoking. Your misconception is that either all of the oil must burn, or none of it, when basic logic would dictate that there are many cases when only a small amount of it would (hence smoking) and the great olive oil taste is still there in the other 95%. There is no off flavor in this case, and your perception of one is caused by the exact placebo you were talking about - you've just memed yourself into thinking olive oil must be bad at high temperatures, even if it's only there very briefly. Actually, I kind of doubt the olive oil on my steak even hit the smoke point, because there's a very big difference between it being on the pan and being on the steak and there wasn't even enough smoke to set off the shitty alarm which is rare

>>15454396
No, you are misunderstanding. Sorry. Even refined olive oil has a certain flavour and even if you very briefly use it on high temperature, it creates what people used to olive oil describes as "off-flavour". I come from a culture that uses olive oil a lot, that is southern euro culture. And we mostly all agree on this.

When you get more experienced on olive oil and reach a higher level of understanding of olive oil, you will understand this. If you ever reach this which I hope.

In any case, our discussion is way above the common /ck-level and I'm proud of you for being better than 99% of /ck-posters. I think you have a big potential for great cooking, at least if you're under 30 years old. I hope you remember this discussion we had and if you don't agree with me now, I hope that if you continue developing and see what i mean in 5 or even 10 years.

And I'm sorry, it's quite arrogant of you to think that me that is used to olive oil my whole life, is misunderstanding when you just recently started using olive oil.

>>15454454
What culture? Greece?

The thing is, if I'm not mistaken there's a consensus among most chefs that the so-called "off-flavor" doesn't actually exist. At worst, high temperature removes the good flavor of olive oil. But that's still a gross over-generalization because the amount of heat, the amount of time, the cooking material, the stove etc etc all matter. It's simply a physical impossibility that all of the olive oil would change at once; what's more likely happening is that you are very sensitive to the particular 'off flavor', assuming it even exists, and for you that overrides the rest of the good flavor. Most people don't notice the small amount of bad flavor, again assuming it even exists, which is why brilliant chefs like Gordon Ramsay cook steak with olive oil, and probably very high quality olive oil in his case. Maybe Americans don't notice it as much because we don't use as much olive oil.

It's also just not possible that you can get any kind of off flavor without the olive oil first reaching the smoke point of 374 degrees fahrenheit which simply won't happen in most very brief cooking. Your personal experience doesn't override the chemical reality of that.

I don't know what to tell you other than that I'll try better olive oil at some point, but having tasted lots of food cooked with many different oils olive oil is simply the best general purpose oil in my opinion

>>15454517
>What culture? Greece?
French mainly.
>The thing is, if I'm not mistaken there's a consensus among most chefs that the so-called "off-flavor" doesn't actually exist.
Maybe among anglo chefs, but they aren't worth listening to.
>But that's still a gross over-generalization because the amount of heat, the amount of time, the cooking material, the stove etc etc all matter. It's simply a physical impossibility that all of the olive oil would change at once; what's more likely happening is that you are very sensitive to the particular 'off flavor', assuming it even exists, and for you that overrides the rest of the good flavor.
Yes, it's not either/or.

>>15454517
>>15454612
>Most people don't notice the small amount of bad flavor, again assuming it even exists, which is why brilliant chefs like Gordon Ramsay cook steak with olive oil, and probably very high quality olive oil in his case. Maybe Americans don't notice it as much because we don't use as much olive oil.
Yes, most anglo people don't even notice, and even some south-euros. Gordon Ramsay is a great chef in many ways, especially at running a kitchen. He has been trained by very good chefs, but utterly fails when he is on his own and has to do something outside his own training. You can see this very clearly when he attempts for example Asian cuisine.
>Maybe Americans don't notice it as much because we don't use as much olive oil.
Yes
>It's also just not possible that you can get any kind of off flavor without the olive oil first reaching the smoke point of 374 degrees fahrenheit which simply won't happen in most very brief cooking. Your personal experience doesn't override the chemical reality of that.
If you are searing a steak, there will be temperatures in the cooking medium, at least if you want to get a good sear without reaching medium doneness or more. Of course, even 266F is enough to get a good browning/maillard if you do it for long enough time.
>I don't know what to tell you other than that I'll try better olive oil at some point, but having tasted lots of food cooked with many different oils olive oil is simply the best general purpose oil in my opinion
It is indeed a very good general purpose oil. Way better than most vegetable oils. But for high temperature frying, or when wanting a neutral flavour, coconut or palm is way better, and even sunflower. Every other vegetable oil is shit for any heat treatment.

>>15454623
Sorry, not clear enough. I rephrase:
>It's also just not possible that you can get any kind of off flavor without the olive oil first reaching the smoke point of 374 degrees fahrenheit which simply won't happen in most very brief cooking. Your personal experience doesn't override the chemical reality of that.
If you are searing a steak, there will be temperatures in the cooking medium much higher than 374F, at least if you want to get a good sear without reaching medium doneness or more. Of course, even 266F is enough to get a good browning/maillard if you do it for long enough time.

>>15454635
Butter will also burn at the temperatures that are typically used to sear steaks. That why many recommend to use clarified butter, or some something like coconut/palm oil for searing steak or even sunflower oil. Personally I prefer to grill steaks on wood. If the cut is fatty you certainly need no cooking fats on it. And if it's lean, you don't need it unless you're going for really high temperatures. And if you really need it, neutral fats like sunflower, coconut, palm or clarified butter will always be superior, even though not ideal, because they don't impair a burned oil flavour to the meat. Just pour on EVOO after cooking if you like the flavour of it on steak.

>>15454612
>French mainly.
>Maybe among anglo chefs, but they aren't worth listening to.
Well FWIW I see Italian chefs, not Italian american but actual Italian chefs cooking with basically nothing but EVOO. I just looked up a random italian recipe that involved high heat cooking and the guy, apparently a well known chef, is using EVOO. So it's probably not just an anglo thing. https://youtu.be/pJfauY-5c_M?t=300
Mario Batali also swears by this and the guy basically learned cooking in Italy.

>Yes, most anglo people don't even notice, and even some south-euros
Can you really call it a bad thing if it doesn't bother most people? Hell, maybe it even has a genetic component so its actually not a problem for some people

>You can see this very clearly when he attempts for example Asian cuisine.
absolutely true but I don't think he tries to be authentic

>But for high temperature frying
Well I guess if you have a high quantity of oil, but in the case of a little olive oil on the steak I don't think it makes a difference. I'll have to try a side by side some time but good steak is expensive where I am

>>15451040
Gotchu famm >>15450912

>>15454692
>Well FWIW I see Italian chefs, not Italian american but actual Italian chefs cooking with basically nothing but EVOO. I just looked up a random italian recipe that involved high heat cooking and the guy, apparently a well known chef, is using EVOO. So it's probably not just an anglo thing. https://youtu.be/pJfauY-5c_M?t=300
In this case, he uses nowhere near a temperature that is required to sear a steak. I didn't hear him say it's EVOO either. He does not use high enough temperature that would burn even a common EVOO. Also, one video is far from proving that some italian chef "cooks with nothing but EVOO". In this video, you can see Italian chefs seethe hard over burnt olive oil: https://www.youtube.com/watch?v=1xFttqgiRyU
>Can you really call it a bad thing if it doesn't bother most people? Hell, maybe it even has a genetic component so its actually not a problem for some people
Not really, if you are fine with it, go ahead and do what you like. But if I were to serve it to someone, I wouldn't risk it. Also I wouldn't like it myself and I know most souther europe people wouldn't either.
>Well I guess if you have a high quantity of oil, but in the case of a little olive oil on the steak I don't think it makes a difference. I'll have to try a side by side some time but good steak is expensive where I am
Even refined olive oil will taste burnt to me and many others if I sear a steak at high temperature.

>>15454805
The ingredients say extra virgin olive oil. It's almost always EVOO when I see traditional italian cooking. And that temperature is at least medium based on how the guanciale is cooking, possibly high. I'm not convinced you couldn't do a steak at that temperature

>>15454869
>The ingredients say extra virgin olive oil. It's almost always EVOO when I see traditional italian cooking. And that temperature is at least medium based on how the guanciale is cooking, possibly high.
Medium maybe but certainly not hight.
>I'm not convinced you couldn't do a steak at that temperature
Well it's up to you but maybe in some years you will change your opinion. Please remember this discussion. Compare searing steak with and without and make your own opinion. If you like to sear steak at high temperature with EVOO, well great, nothing is better than if you like what you make.

>>15454884
What's your recommended oil for searing?

>>15454869
>It's almost always EVOO when I see traditional italian cooking.
Also if you're really interested in Italian cooking, try to broaden your perspective.

>>15454892
for steak that is

>>15454892
It's true that in the regions Tuscany and south they mostly use EVOO, which is the area I am most interested in. Also I think we might have different definitions of temperatures, I have a shit electric stove that might not get the best sear ever as you can see from the pic - I never put electric stoves past setting 7 or so. For me, that gives a good enough sear as long as the inside is good

>>15454910
>It's true that in the regions Tuscany and south they mostly use EVOO, which is the area I am most interested in.
Yes but I doubt you will find them do high temperature sears with EVOO.
> Also I think we might have different definitions of temperatures, I have a shit electric stove that might not get the best sear ever as you can see from the pic - I never put electric stoves past setting 7 or so. For me, that gives a good enough sear as long as the inside is good
That might be true. From the pic in OP, you can't really call that a good sear, even though it isn't terrible.

>>15455015
>Yes but I doubt you will find them do high temperature sears with EVOO.
Maybe not, but its occurred to me that I basically cook nothing that would need such high temperatures aside from the occasional steak

Also the finishing EVOO is probably making the steak in the OP look a bit less charred than it actually was. It was really tasty.

What oil would you recommend for steak?

>>15455104
> Also I think we might have different definitions of temperatures, I have a shit electric stove that might not get the best sear ever as you can see from the pic - I never put electric stoves past setting 7 or so. For me, that gives a good enough sear as long as the inside is good
Maybe not.
>Also the finishing EVOO is probably making the steak in the OP look a bit less charred than it actually was. It was really tasty.
What oil would you recommend for steak? For a high temperature sear, I recommend palm or coconut oil, and if that's not available, sunflower more than olive oil. Or clarified butter. Animal fats like lard, duck or goose or of course beef also work great. But I prefer grilling steak on wood/coal and in this case I'd usually not use any oil/fat at all.

>>15455135
Yeah, that's what I would do if I had a grill. What about walnut oil? There was one anon here who was saying good things about it

>>15450813
i mean it looks fine, the editing is weirding me out
steak/10

>>15455150
I have no personal experience with it but that sounds like an oil pretty much like flax, that you don't use for any frying, only for pouring over things that done for among other reasons because it's expensive. The high amount of polyunsaturated fat means it's not very stable, and will easily go bad with heat. In southern europe/France/mediterranean, the traditional oils for cooking are olive oil and sunflower (sunflower can be used for higher heats and deep frying). Of course, animal fats will be used for cooking. The reason i mention tropical oils like palm and coconut is that they very much resemble animal fats.

In general, the more saturated a fat is, and the more neutral it is in flavour the better for frying. Sunflower doesn't exactly meet this requirement, but it's neutral and of all other vegetable oils that isn't mainly saturated, it's clearly the best.

>>15455202
What about pomace oil? Seems to have a very high smoke point.

>>15455219
No personal experience with it, have nothing to say about it. I'm sceptical. It's derived from olive, but it's the worst quality you can get. Probably not any better or worse than oils like canola, soy, corn etc.

>>15450813
Needs some hot glue op.

Holy shit, does this faggot ragusea lover arguing for olive oil know why you don't use evoo to sear? IT NO LONGER SERVES THE PURPOSE OF WHY YOU USE OIL FOR HIGH HEAT DIPSHIT. Hey faggot, when the oil smokes off, you need to add more or the meat will start burning to the pan. Unless you only cook steaks reverse seared and only use thin cuts of steak, it will take longer than 3 fucking minutes each side to ge to minimum medium rare. Why can't you just finish with evoo? WHY?!!! PLEASE FUCKING GOD WHY DO YOU INSIST ON BEING A FAGGOT?!!! You finish with the oil you want to baste it with. It isn't hard to grasp.

>>15455876
it only takes 3 minutes and there's no smoking, fuck off schizo retard.

>>15455921
>no smoking

Your pan isn't hot enough.

>>15455974
who cares