/ck/ - Food & Cooking

>>20473979
if you are experiancing problem where the steak is not cooking fast enough for the burned outside you need to either
>reduce the heat
>bring the steak up from fridge temperature by leaving it out
>make the steak thinner.
>fip the steak a LOT
generally if you like well done meat and thats what it sounds like, you want to do the first one. the point of scorching the pan on a high temp for a steak is only for people who want rare meat.

What's the heat source? Just doing it on the stove?

just boil it bro

>>20473988
Okay here's the two I made today

Top is 5 minutes per side or so at 5
Bottom is 10 minutes per side at 3
They both fucking look GROSS!!!!!!!!! (But the second one was pretty good...)
>>20473989
Cast Iron on a glass stove ya
>>20473990
No way

>>20474189
Also the bottom one I had out for like 30 mins before cooking that probably helped

>>20474189
nice sear. def need to let the steak get to room temp if you want a more even cook

>>20473979
steak is a meme food for redditors

>>20474203
I'm a redditor btw

>>20474200
Really? I thought they were burnt...

>>20474200
Also thanks I thought the letting stuff warm up was a meme cause /ck/ always told me not to for burgers

>>20474208
burnt is black. I would sear a thick piece like that on the sides as well. more sear is better

>>20474244
ya i didn't bother with the second one cause i just cared to see how well it would be done on the inside

>>20474244
also there is a ton of black look!!!

>>20473979
>anime pic
>incompetent
>overcooking the shit out of steak
like pottery

>>20473979
FUCK ANIME!!!

>>20474283
look at the pics

What fat do you cook your steak with if you dont want sneed oils?

>>20474682
Butter or none

>>20474189
What is this 3 and 5 you're referring to? Burner settings? Is 7 to 8 minutes per side at setting 4 not an option?

>>20474715
ya it goes to 9, 5 is like 400 or something

>>20473979
Everyone in this thread is wrong.
Just reverse sear. Set your oven from 170-225 and get the internal temp of your steak up to 105. Get your pan as hot as possible based on oil/butter smoking and put it on each side for 90 seconds. After you flip, add butter directly to the steak. Pull it off and put it in foil to rest for 10 minutes.
If your steak is thin, you will have to vary the above parameters.

>>20476156
This. You need a thermometer. This bullshit "X minutes per side at Y temp" is the problem. You want it to finish at Z temp, with a nice sear, and they only way to insure that is to cook to a specific temp, not a "time per side."

>>20476156
Based everyone is wrong poster. This is how I feel in any threads about boiling eggs.
The following may be wrong, but it's what I do. I just sous vide it. Pat it dry with paper towel. Sear on both sides. I'll give the reverse sear a go.

>>20476628
mmmm heated plastic for 2 hours

>>20476649
You are 100% right and I agree with you. You can get silicon bags now. I still don't trust them. I've been experimenting with doing sous vide chicken breast in glass jars. With success. It is more risky and trickier to do. But worth it in my opinion. Pre-heat the jar and broth for 20 minutes before inserting the breast. The jar is fairly insulating. Never tried it with steak. Want to.

>>20476688
sounds interesting

>>20476688
What's risky? Nothing can happen to the glass even at high temps

>>20476886
It's more about contamination near the rim of the jar. This is new territory. If you use a piece of paper or wax paper to avoid contamination of the rim it should be fine.

>>20477556
Fortunately you're an expert on contaminated rims.
GOTTEEEM
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>>20477561