/ck/ - Food & Cooking

with heat, preferably.

>Choice
Return it and find something Prime. Steak is garbo-tier for everyday food and if you're going to indulge, you should get the best of what's available. I'm so sick of uncultured poorfags acting like like their fatty, shit-tier steak should be a staple for lunch and dinner 10 times a week.

>>15768003
>massive - mass - Massachusetts
>Wal Mart - Wal - Walled
>Cook - crook- crooked
>steak - stake- wood- woods
I know this is your way of telling me that I was wrong and I don't find it very funny. Maybe you won't find it funny anymore now that I let everyone see what you're doing. I'm not afraid of you anymore and I have nothing left to lose.

Microwave

>>15768003
The bone makes it a bit unwieldy to cook on except anything but a grill, so that’s my first recommendation. If you have a vacuum sealer I’m a huge sous vide & reverse sear fan.

Ribeyes don’t need anything besides butter, garlic, and fresh thyme so I don’t recommend chopping it up into a stew or shredding it for taco meat.

>>15768042
hell ya schizbro you tell those gangstalkers whats up

>>15768003
Let it reach room temperature, then broil it for a few minutes on each side.

>>15768003
Dont buy that look for more intromuscular fat

>>15768041
>being this much of a spergy asshat
We both know you wouldn’t be able to tell the difference were it not labeled, Brayden.

it's the bottom end of choice. Get a certified angus beef if you want the high end of choice.

>>15768041
Steak is fine, a year or two ago I was eating steak every night and it was just run of the mill pieces from my grocery store that I looked through for the best marbling. A lot of grocery stores have a bargain bin section for pieces that are expiring soon so if you were planning to cook the same day then you could save 25-50%.

It really never got old coming home from work every day and cooking up a steak and some veggies. It’s a 20 minute process start to finish and you get a great hearty meal that you don’t have to dress up with marinades or gimmicky spice blends.

>>15768042
It doesn't matter what you think you reveal, you will always be on the backfoot in this relationship.

>>15768103
Sure thing, Cletus.

>>15768059
>unwieldy to cook on except anything but a grill
It'll cook under a broiler just fine. If there's a trick, it's to put a sheet pan underneath to catch drippings. A thin layer of water prevents scorching so that the dripping can be incorporated into a sauce.

>>15768059
>sous vide & reverse sear
But this is better.
And please, a request. Can we all drop the pretentious-as-fuck addition of the word "reverse"? It's just a sear, after all. The only reason I can tell to add the word reverse is to brag that you've got a sous vide rig.

>>15768121
>implying someone named Cleetus isn’t more likely to be a knowledgeable beef inspector than you
Stay in school, Brayden.

>>15768136
It’s called reverse sear because you do it at the end instead of the front. If people misuse the term because they bought the trendy gadget of the day, that’s not really my concern.

I hadn’t considered just a straight broil cook. I’m not a fan of using ovens to cook steak at all because unless you have a decent oven (which anyone living in an apartment probably does not) then there is absolutely no consistency. I don’t even bake my steaks after I pan sear, I’ll just flip them in the pan until I’m satisfied.

>>15768003
On the grill, ideally.

>>15768147
>It’s called reverse sear because you do it at the end instead of the front.
Yes, I know. That what "sous vide & sear" implies. "Sear & sous vide" (also used, not for steak) is in the other order. No need for the extra word.

>>15768042
Yes officer, this is the post

>>15768147
>straight broil cook
>no consistency
It doesn't cook as fast, but if you put it on the middle rack, you'll get much better consistency than if it's right next to the element.

>>15768140
Sure thing, Cletus. Keep lecturing me about school when your GED was a saving grace that allowed you to get your CDL.

>>15768169
It’s a term and it has meaning. If you told me you seared and sous vide’d a steak I’d question your mental state.

>>15768003
it comes with grilling instructions, dumbass

>>15768169
you can reverse sear without sous vide.
>put steak on cold side of weber preheated to 220F
>smoke it until internal temp of 115 - 120
>stoke fire/add more coals.
>sear the fuck until desired temp

Heat pan with 1 tbsp olive oil to maximum heat
Add meat
Slightly sear on both sides for 45 seconds
Add black pepper
Lower heat to medium
Add 1/2 cup of water and cover with a lid
Let steam for 4 minutes

Wah Lah. Restaurant quality steak in a rich black pepper sauce.
NOTE: Do not add salt until after it's plated because this will ruin your steak.

>>15768003
1. Salt it and leave it in the refrigerator for 24 hours.
2. Cook it with indirect heat until it's 120 degrees in the middle.
3. Sear both sides with high temperature direct heat until it's 135 degrees in the middle.

>>15768178
You’re right, a broil is much more consistent because it just turns the top coil on full blast rather than rely on whatever mechanism of maintaining the temperature the 30 year old oven has.

I recently moved into a house with a modern oven that can actually hold a consistent temperature with very little variance over 6 hours. The oven in my apartment would fire full blast until the temperature was +25-30F then turn off until it was -25-30F which made for huge variance and extreme peaks and valleys. Again, broiling is completely different and I think would be a good method for a tomahawk.

>>15768106
That steak is Angus

that steak is like 1/3 fat. You're gonna have to trim all that shit off for it to be remotely edible

>>15768003
I bet you bought that because it says tomahawk, didn't you?

>>15768003
im about to change your life op

SOUS VIDE
google it.. thank me later

>>15768183
>steak I’d question your mental state
Yeah, so would I. Works for other things; not for steak.

>>15768195
There's so many things horribly wrong with this post. In fact, I think literally every step is wrong.

>>15768003
>salt steak
>let dry brine in fridge preferably overnight
>put on rack in oven at 225F until ~105 internal
>get pan or grill screaming hot, add plenty of high heat oil such as grapeseed
>sear both sides and create crust (use tongs to sear fat cap on sides)
>finish by basting with hot butter and pepper in pan, spooning it over the steak constantly until 122F internal
Let rest for 2-4 minutes, then serve.

>>15768311

>>15768212
it's angus but not Certified angus which is a private certification with higher standards than USDA.

>>15768003
cook it naturally with no oven, microwave, stove

I just got some of this crap
https://www.samsclub.com/p/member-s-mark-100-angus-beef-bottom-round-steak/prod4570190
I stuck it in the freezer for about an hour, took it out, chopped it into strips, sprinkled some kosher salt and put it back in the fridge and I'm going to try stir-frying with it tonight but I'm afraid it'll be tough and chewy.

>>15768530
>I'm afraid it'll be tough and chewy.
Are you worried about the cut? because that is the typical cut used for a lot of stir fry.

>>15768217
who tf came up with this shit? OH, let's boil shit in plastic bags, I'm sure that's totally safe with no leeching whatsoever

>>15768550
>>15768550
>because that is the typical cut used for a lot of stir fry.
So I'm told, but I have had bad luck in the past cooking it myself to not be tough and chewy as to be borderline inedible without hours in the slow cooker, which then gives it more of a texture of pot roast which is fine but not what I'm in the mood for.

>>15768042

>>15768577
Try vevelting it.

>>15768042
you cant be serious

>>15768311
I like the sound of that technique. I am going to try it.

>>15769040
>2021
>just now heard of reverse sear
did you just get out of prison?

>>15768042

>>15768042
Based schizo poster

>>15769084
Yes actually

>>15769355
what did you go in for?

>>15769365
child rape

>>15768042
you okay bud?

>>15769394
Damn, I thought all pedo's died in prison.

>>15768042
based schizo larper. tell us about the demiurge again. why does he wear the mask?

>>15768311
When you say "put on rack", do you mean right on the rack itself or on a pan on the rack?

>>15769417
On a wire rack over foil. It's like a cooling wire rack you'd use in the oven. Though I suppose you can place directly on the oven rack if it's reasonably clean.

>>15769417
>>15769459

>>15768042
Dear diary: anon saved the day again.

>>15768003
Medium rare. Rub it down in some vegeta, garlic and paprika.

Eat it using nothing but your hands. Hold that bone and rip chunks off with your teeth.

>>15768042
What the fuck did anon mean by this

>>15769558
It means he needs to take his meds.

>>15769547
>vegeta
????

>>15769547
>>15769696
Arigato sensei

>>15768042

>>15768003
I bought two of these and enjoyed it immensely. Sear it on either side on a low sided cast iron pan then finish in the oven. I will do this again soon with one that has the bone cut, because I moved and don’t have those low sided cast iron pans anymore. I’ll have to do it in a Dutch oven or stainless pan.

>>15768042
Stunningly accurate portrayal of a schizophrenic person.

>>15768042
thank you for this post.
you're on the right track.

>>15768042
All these people want (You) to suffer

Just get ready to die. Or else feel my wrath

>>15768041
Ticklish little bitch

>>15768042
MAYBE I'M THE ONE
MAYBE I'M THE ONE

>>15768042
not what I expected when I entered the thread, I must confess

>>15768042
NIGHTMARE NIGHTMARE NIGHTMARE NIGHTMARE

walmart steak has all been blade tenderized and brined. you need to cook it until well done

1. Season
2. Put in fridge for a while
3. Do a quick sear to seal meat juices in
4. Put in indirect heat until it reaches desired internal temp minus 10 degrees
5. Pan sear till desired doneness is achieved
6. Rest for 10 mins
7. Serve
8.?????
9. PROFIT!

>>15768003
>$10/lb
How does Walmart of all places have such expensive steaks? Jewel has sales all the time at $7/lb for a good cut.

>>15771434
only EBTers buy shit like that from Walmart
that's why they only stock steak and lobster on the 1st of the month

>>15768116
Sounds comfy.

>>15768195
Its "voila" you fucking retard

>>15771522
Go to back to /mu/ faggot.

>>15771447
it's the same product they sell at Sam's club but sams is CAB and is 6.99/lb so you might be right.

>take meat
>apply heat
>heat until smells good
>take knife
>cut meat
>eat meat

>>15768003
Paying more for the extra bone when you could of just got the cowboy lol

>>15771631
>paying more for the bone
Bone-in and boneless are priced different with bone-in being less per/lb. Has your mother ever let you go to the market without her?

>>15768042
This post hurt my brain

>>15771684
omg lmao you roasted him

>>15771684
Cowboy has the bone you retard, it also has meat on it vs a scraped bone.

>>15771767
Cowboy is scraped you dumbass. There's only bone-in or boneless. There is no price difference between the long bone (cowboy) and regular bone-in.

>>15768042
are you alright, anon?

>>15768003
>simply season and grill

>>15768003
It literally has instructions on the label you fucking faggot

>>15768003
Boil it in salted water

>>15768003
https://www.youtube.com/watch?v=bwPNl12VkTk

>>15768042
Holy based

>>15768003
Wrap it in gold leaf and sell it to some dumb Instagram zoomer for $1000

>>15768042
based

>>15768042
What did he mean by this

>>15768042
>>15768066
>>15768117
>>15768172
Kek, made my day

>>15768042
Based

>>15768117
Interesting observation. makes sense - when living the schizoid experience you're both the antagonist of your self and also the tortured antagonised
You can come out the other end of it though.
It's like some kind of fucked up autoimmune disorder except of the mind

>>15768042
Take you’ll meds

>>15768311
>non-stick pan
ISHYGDDT

>>15768041
It's $10/lb including the bone. And fatty cuts taste great, fuck off
>MUH CULTURE!!!
*cringe*
You probably brag about drinking wine to seem classy too don't you? You're a poser and everybody knows it.

>>15768003
tomahawk steaks are a fucking meme.
you're literally paying extra for the weight of the bone

>>15773252
>I can't afford 10 cents difference between a bone-in steak and a tomahawk steak.

>>15773283
whether he can afford it is wholly irrelevant to the fact that its a fuckin ripoff

>>15768181
You seem to know a lot about being poor.

>>15768031
underrated

>>15768311

i came here to post this. thanks for teaching the truth anon.

>>15768311
The better version is here >>15768187

>>15768031
overrated

>>15771331
top kek

>>15768003
>buying meat that expires in 2-3 days
anon it's basically already gone bad.

>>15768042
Fuck, he got us. Shut it down.

>>15771684
Nah both types of ribeyes are 9.74 per lb

>>15774187
then you're getting ripped off by your butcher if you pay the same for bone-in and boneless. Even the jews at a supermarket wouldn't do that.