/ck/ - Food & Cooking

>>16355078
You turn the heat down and let it cook for longer if you want it more done, retard

>>16355078
You forgot garlic powder too. I sear in cast iron then throw it right in the oven.

>>16355078
Steak should be room temp to start

>>16355078
let me guess you cooked it straight out of the fridge like a cooklet moron.

>>16355078
you didn't reverse sear

Your mom when

what you did was perfect for the result you got
if you want it more medium them lets the steak come up to room temp and then let it rest afterwards. that way the heat doesnt have to fight to penetrate into the meat and youll get more even colour
if you are going to insist on cooking straight from the fridge then youll need to finish the steak in the oven until it come up to the desired temp, around 55C should do for a medium steak. if you cant use the oven then rest it under foil on a hot plate

>>16355078
>extra virgin olive oil

Use ghee, it has a higher smoke point. Or at least use regular olive oil. Was your steak room temp or cold when you cooked it?

>>16355078
you didn't put it in the sous vide before searing.

>>16355078
And don't season before you add to the pan, you add it after

Not fag OP, but question.
What is better for taste.
Pan or Grill for my steaks.
I need the definitive answer.

>>16355078
>not cooking it at approximately seven

>>16355078
Did you go from fridge to fry pan in 10 minutes?
Or did you let it sit out for an hour before cooking?

>>16355078
>seered for 2/3 mins
Did that help you ascertain the will of the heavens, anon?

>>16355336
troll

>>16355426
why do you ask?

>>16355473
What other purpose would seering serve?

>>16355088
It takes a long time for a steak to actually warm up enough for it to make a difference. Even after two hours it won't be close to room temperature. OP just didn't cook it long enough on each side, or maybe didn't let the pan fully preheat.

>>16355086
This is a solid suggestion. I enjoy my steaks on the raw side, but unless you're going to slice that and do some sort of tartar, left and right are just completely underdone.

>>16355078
You need to season generously (more than you would think) with rock salt and let it rest for 2 hours at room temp before cooking. Try reverse searing next time. Use a meat thermometer and cook it at 250 degrees until it reaches 120 degrees internally. Let it rest for 10 minutes to seal the juices in then sear on a smoking hot pan for a couple minutes per side. Once you flip, add your compound butter or butter, garlic, thyme, rosemary etc and baste. Use tongs sear the sides of the meat and fat cap. When all sides have been seared remove the steak, place on a warmed plate (microwave works fine for this) and pour the pan sauce over the steak. Make a plate (warmed again) with all your fixings and transfer the steak over.
It will be absolutely perfect every time. I get compound butters from my local grocer which actually saves me money as fresh herbs are expensive, so I just add a couple tablespoons as I'm finishing the steak. And it's always there when I'm in the mood for a nice cut of meat whether it's beef or pork. Great for rubbing bone in chicken or turkey down with before roasting as well.

>>16355390
Charcoal grill beats any other method for depth of flavor. But for consistency a reverse sear or sous vide works best

>>16355078
If you want to cook a steak exclusively on a stovetop:
>thin cut high heat
>thick cut medium/m-high
That's a classic case of overcooked exterior with no heat reaching the center. Try using your oven and searing the steak either before or after you do that.
How I achieve med rare
>oven 350
>highest heat on stove
>a little beef tallow in pan once its ungodly hot then steak instantly in once fat spreads across pan
>sear 1 min per side
>throw cast iron pan directly into oven
>flip after 1.5 min and repeat
>done

>>16355390
If you use charcoal it will be smoky if you enjoy that. If you use propane grill it is still superior to pan because you can spread heat evenly over the piece of meat and control the temperature more precisely for a reverse sear.
Pan wins big time for fast and easy though with still great results. If I'm cooking for just me, its a pan every time.

You were too hot, it goes sear, to layer of grey, to totally raw.

It SHOULD be sear, layer of pink, into a red rare center.

If there is a grey layer you were too hot.

>>16355078
was the meat frozen when you put it in the pan?

>>16355088
https://www.seriouseats.com/old-wives-tales-about-cooking-steak

get fucked you cunt

>>16355861
He didn't even let it come up to room temperature in the test.

>>16355929
I highly doubt that you or 99% of the people who blindly repeat the old wive's tale do either

>>16355929
https://www.cookinglight.com/cooking-101/why-do-you-bring-steak-to-room-temp-before-cooking
>I stuck a temperature probe into the center of a thick-cut strip steak that I pulled out from the fridge then monitored it as the steak warmed up. After 20 minutes (the amount of time many folks recommend), the steak rose less than 2°F. In fact, even after two full hours, the temperature had barely risen by 10 degrees

>>16355078
What do you mean anon? Looks pretty good if a bit overdone.

>>16356142
can you delete this post please?

>>16355078
there's a lot of garbage advice in this thread. see: https://www.seriouseats.com/old-wives-tales-about-cooking-steak

anyhow, thats a really bad gradient anon. you managed to go from well done to blue rare. you probably didnt heat your pan up enough/properly. next time pre heat it at medium low so that the entire thing heats evenly, then crank it up until your pan is smoking.

>>16355078
yo OP, that aint pork homie

>>16355929
just admit that you spouted unproven nonsense and do better cunt.

>>16355078
>seered
Ngmi

>>16356804
>mmm, raw bacon

>>16356804
>seered

>>16355078
temp control and timing is the trick.

>>16355086
Basically the only way if you want to outside done properly

>>16357139
bullshit. cook steaks like 10 mins out of the fridge all of the time and i get better sears than most of this board.

>>16355078
Should have thrown into a hot oven for 5-10 minutes after the pan sear. Stove top alone will only work on very thin cuts.

>>16355086
This is the answer OP, you have to let the meat hit room temp. You could have seared it longer, it would still be cold in the center

>>16355078
Looks good senpai.
Pretty close to how I cook my steaks.

the few degrees difference from fridge to room temperature won't make a difference, the pan is a couple hundred degrees usually
to get a decent crust you have to drain it on paper towels for an hour, I usually change them once every 30 minutes, and then use thick cut salt and fresh ground thick pepper, drop into the pan that has just started smoking, sear for 90 seconds each side, then lower heat. I stop there if I'm making it rare for me

>>16357276
>Stove top alone will only work on very thin cuts.

this is just plain wrong.

>>16355086
>Go to my grandfather's house
>Grandad says he got us steaks.
>He says he'll go first
>go first?
>takes out this painted metal grill thing
>places in microwave
>takes steak out of freezer
>places in microwave
>Puts on full blast for 20 minutes
>Me and my father look on in horror
>Fortunately ours were just in the fridge, take them out to get to room temperature
>Cook ours after about 15 minutes when they get to room temp
>Make peppercorn sauce while waiting
>oil in the pan, bam, two minutes each side, three for my dad
>Plate up the food for everyone, put sauce in jug on table so they can add as much as they want
>Get grandad's "steak" out of microwave
>A level beyond boot leather
>Set it in front of him
>He devours it happily

It was frankly bizarre. I've since seen him cook bacon, eggs and sausages for a full english breakfast the same way. I think he bought into the hype in the 70s about how microwaves were the future

>>16357397
>15 minutes when they get to room temp

>>16357897
Everyone wanted to eat together, and while I know it takes longer to get to proper room temperature, do you think the man who cooks his steak in the microwave is going to understand that I in fact, can't cook these steaks right now and they must sit out for another couple of hours so I can get a slightly juicier steak?

It was inevitably smothered in peppercorn sauce anyway

>>16357958
Are you telling me that you regularly leave your steak out for hours before you cook it?