/ck/ - Food & Cooking

Buy a grill asshole

>>5164180
use butter/ suger it will get black then you fat fuck POS

Get it really hot on a burner with olive oil and butter, just before smoke point. Sear both sides 30 seconds (it will smoke like a flaming asshole, but is good!) add rosemary and garlic if you aren't pleb.

Put in oven to finish 5 minutes 500 degrees. (or until you like it)

>>5164173

you're supposed to get the pan hot outside of the oven, and sear it on the pan...

THEN pop it in the oven AFTER its seared.

>steak in the oven
When did people start doing this?

>>5164173
http://www.youtube.com/watch?v=AmC9SmCBUj4

>>5164180
I don't understand. Buy a girl? How will that help? Is not being a beta virgin loser somehow conducive to searing a good steak?

>>5164862
do this if you like poorly seared steak and the taste of burnt oil

>>5164870
Since ever?

>>5164880
why do you think it's associated with other such manly things like football and beer

Set a cast iron pan on your highest setting.

Leave it until it smokes like a motherfucker. Add a bit of oil.

Pat dry steaks if needed, this will aid caramelization.

Season and chuck into pan. There may be some flames and shit.

At home, my normally takes about 3 minutes on one side to get the perfect charred surface. Cook the other side less depending on how rare you like it......

Alternately, I have heard of using the same method, but you can actually turn the pan upside down once it has got smoking hot, oil your steak, and put it onto that. This will be hotter than the inside of the pan, but Im not to sure if it would make much difference......

>>5164900

Also, use a high smoking vegetable oil.

Butter and olive oil (particularly virgin olive oils) have low smoking points and will taste like absolute burnt shit.....

You can however throw in a knob of butter and some herbs (rosemary or thyme) and baste just to finish the steak and get abit more flavour into it.

>>5164895
Never heard of people doing that. I've heard of baking bacon though.

I've always cooked my steak like this vid
>>5164877

>>5164173
i heard of this new invention. its called a broiler.

>>5164877
I like the guy but why does he always say "beautifully done"? He sprinkled some salt on meat and called it beautifully done.

>>5164932
I saw a joke about that before, can't remember if it was a comic or a clip but it basically had him just saying "beautifully done" or one of his other catch phrases over and over no matter what was done.

>>5164932
BECAUSE I'M GORDON FUCKING RAMSAY

>>5164173

1. let your steak warm up to room temp before cooking

2. heat your pan on the stove like a normal person

3. get it really hot so your smoke detectors go off when you put the steak in

4 Don't listen 2 these fags.

>>5165052
I really hate that guy, no one would put up with his shit in a real kitchen.

I tried something a while ago: medium-high heat, put worcestershire sauce, let it heat up, sear meat in it.

I don't know if it counts as a culinary sin but it was pretty good.

>>5165066
>1. let your steak warm up to room temp before cooking

>starting this shit again

Don't you ever get tired of having this argument?

Letting the meat warm up and patting it dry before frying is a good idea. Let it warm up somewhere between 30-120 minutes, I typically go for an hour. Add salt before frying, but if you're paranoid about the pepper burning like I am, pepper it once you take it off the heat.

>>5164862
Don't use butter or oils with a low smoke point. Ideally you should use clarified butter or a neutral vegetable oil with a decently high smoke point, like canola. Note that there will still be some smoke, but it shouldn't make your steak taste burnt. I hope you don't have a fire alarm near your stove.

Have enough oil to easily cover the pan, but so much that you could slosh it around. You need a decent coating of oil for good heat conductivity and even browning. Once the steak is done I like to add a knob of butter to the pan, brown it (which will happen in 5-10 seconds since the pan is so hot) and pour that over the steak, then let it rest under aluminum foil for five minutes. Always rest your steaks.

>>5165201
>Have enough oil to easily cover the pan, but NOT so much that you could slosh it around
oops, fixed

use canola in the pan, and brush with butter, flip four times and everytime you flip, brush with butter.

Make your skillet extremely hot, do a mix of butter and olive oil, let your base heat up most people will put butter or oil in then throw whatever they are cooking on without letting butter and oil heat up. Once heated throw your steak on, if you do not hear sizzle it isn't hot enough. Get a nice sear on both sides and throw in the oven for your preferred inner temperature. The oven cooks the steak the skillet browns it.

>>5165125
yes, why don't we just throw frozen steak on the grill while we're at it!

the steak made this weekend.

it was 1.1kg on the on the bone. the night before i salted it and put it uncovered into the fridge.

the next day i gave it pepper and and light glaze of soy sauce that i reapplied throught and put it into my oven at the lowerst setting, somewhere around 55 C i think until i reached 53 C internal temp. took about 6 or 7 hours i think.

then i let it rest while i made the sides.

15 minutes before finishing it i put my cast iron pan on the stove at max heat.

then i cut away the bone and cleaned the steak up, salted it again, coated it liberally in olive oil and seared it, turning every 15 seconds or so. now: olive oil is NOT the best oil for frying or searing, i know, but i had no other availlable that day. HOWEVER it is a myth that you can´t use it for that purpose. as long as you put the oil on your meat and not into the hot pan there is little risk of burning. it´s just a waste of money, but that´s another matter entirely.

>>5165251

Because that would be a fucking stupid hyperbole. But go ahead, let your steak "warm up to room temperature." This is a matter of hours and is much more likely to result in food borne illness than a perfectly cooked steak. I think this problem (the existence of your stupidity) will quickly take care of itself.

>>5165335
It doesn't take "hours" to warm to room temp, you stupid twat. And even if it did, you'd be fine. The goddamn paranoia around here is beyond ridiculous.

>>5165340
>It doesn't take "hours" to warm to room temp

Actually, it does.

http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html

>> And even if it did, you'd be fine. The goddamn paranoia around here is beyond ridiculous.

That I agree with 100%. It does make sense to leave the steak out to get up to room temp, but it takes much longer than the often-quoted "30 minutes" figure.

>>5165352
>http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html

>n=1
Well, I'm convinced.

Why you niggers keep doing that?
>searing 2014
>all_of_my_what.tmp
>http://www.cookthink.com/reference/7/Does_searing_meat_really_seal_in_moisture
>http://www.goodeatsfanpage.com/season8/myths/myth_smashers.htm

>>5165357
>My old wive's tale is correct until proven wrong

>>5165352
>quoting serious eats
That site is full of so much bullshit, it's ridiculous. And no, it doesn't take hours. One hour is good enough.

>>5165419
I never claimed any emotional affinity or belief in bringing a steak to room temperature before cooking, but I would never cite a "study" that does not have a replicate.

>>5165425
well, this shouldn´t be too hard to test at home.

but i can well imagine that an hour CAN make much more of a difference for thin(ner) steaks.

why you would want to cook a thin steak, however is another question entirely.

>>5165413
>Why you niggers keep doing that?

Doing what?

Searing a steak is very important. It's just for a different reason than common wisdom suggests.

We know that searing a steak doesn't seal in moisture. What it DOES do is equally if not more important--creates malliard reactions which make it taste better.

>>5165424

What's bullshit about it? You can see the fucking readings on the thermometer. How much more obvious does it need to be? Even if your brain cannot follow the heat transfer math the goddamn temp reading is right there staring you in the face.

>>5165428
I can't imagine why anyone would want to take a steak at 40F and put it right into a hot pan without letting come to room temp, either. It's not dangerous nor any trouble whatsoever to let your steak come to room temp. Period. People are lazy, paranoid idiots.

>>5165433
>What's bullshit about it? You can see the fucking readings on the thermometer.
How does one steak prove anything?

If you are looking for the average temperature where you live, would you randomly walk outside one night in January and consider that single reading to be indicative?

>>5165433
>implying the circle-jerk going on at serious eats isn't all about only proving their own opinions. Those people aren't scientists, there's no double blind studies, there's no replications, there's just the opinions of some douchebags who want to be considered experts. How do you know when those pictures were taken? How many times they took pictures and readings to get the results they wanted? How warm was it in their kitchen? If you want to take their opinions as gospel, that's your prerogative, but stopping preaching it to other people.

>>5165439
two reasons:
for a thin steak you want to be able to get a good crust without overcooking the inside. if you sear as hot as we advocate the chances of that will be much improved by a colder inside.

for a thick steak it will take way too long, not even thinking of risk of contamination. and you want to cook a thick steak slowly anyways, so it´s easier to let it come to temp in the oven.

you CAN cook a thick steak in a pan only, but i would not recommend it. Only in that instance a warmer core would be beneficial.

>>5165444

I get the feeling your 'results' are based on zero readings.

>>5165452
take this picture: you cannot get "right" with just a pan.
you can get "left" and if you are good and your room temp is high enough you can even do a bit better than "left".

but why would you want "left" when you could have "right".

>>5165444

Well, I wouldn't expect it to be different for a different steak because the thermal properties of steaks are consistenst. There's no reason to expect variation.

What does the weather by season (which everyone knows varies) have to do with the thermal conductivity of a steak?

>>5165455
As I said before, I have no emotional involvement or intellectual preoccupation with leaving steak at room temperature.

I do see that you have an emotional bias and think that all rules of science and statistics can be thrown out when an n=1 observation on a blog conforms to your opinion.

Room temp is usually 16-20 cels Now the warmer your steak is pre-cook the better it cooks through. If you throw a cold steak on a grill or pan, the outside of the steak will start cooking before the inside even gets a chance to heat up. This will also loosen the fibres of the steak. The cold temperature of the fridge will tighten your steak. So let your steak rest in the oven (NO HEAT) then take it out and cook it.

>>5165461
>steak is steak
>meat is meat

No. The thermal conductivity of a venison tenderloin cut will not be the same as a cut of beef skirt steak.

Also, why did he put it on an insulating ceramic plate? Why did he not repeat it with more than one steak? Did he calibrate his thermometer beforehand?

>>5165461
>What does the weather by season (which everyone knows varies) have to do with the thermal conductivity of a steak?
Because all things vary among the mean and increasing your sample size will help gather information that better reflects this deviation.

Do I really have to be telling you this? Did you know finish grade 9?

>>5165466

If you cared about science, you'd be repeating these tests rigorously instead of whining about how their 1 observation doesn't beat your 0 observations by enough.

Remember me more temp meat
Cast iron griddle pan
Heat on high
Wait
Oil the meat not the pan
Drop in hot pan
Soon you'll have one set of charred lines
Move meat at an angle for more lines
Repeat on the other side

>>5165469
>No. The thermal conductivity of a venison tenderloin cut will not be the same as a cut of beef skirt steak.

Yeah, but it won't be enough to matter. Meat is mostly water. Water has a very high specific heat value. That variable will dominate the equation. Sure, a tenderloin might take longer (or be faster) to warm up than a different cut, or a different plate might be faster or slower too, but those variables wouldn't have much of an effect on things. Maybe a few minutes longer one way or another. But the data has clearly shown that it takes much longer than expected for the steak to warm up.

If you want any alternate sources you can easily check it yourself. Or go read Modernist Cuisine. Vol 1 chapters 5&6 and Vol 2 chapter 7

>>5165473
>Because all things vary among the mean and increasing your sample size will help gather information that better reflects this deviation.

Clearly. Now why do you think it matters? If we were trying to pin down an exact value that was accurate to six sigmas, then yeah, we certainly would want to do more testing. But such accuraccy isn't requred here. The claim was that sitting a steak out for 30 min to an hour had an appreciable affect. The test clearly shows that wasn't the case. We have no need for precision because the results are so different from the claim that there's little point in it. Even if this experiment had a whopping 50% error--which is egregious by any standard--it has still thoroughly disproven the original claim.

>>5165483
This.

>>5165483
And if you cared about science, you'd look for more on this subject than just the hacks at serious eats.

>>5165523

You've already admitted that you're currently at n=0 on this subject. That makes it scientifically impossible to be more of a hack than you. The point of science isn't to make ignorant know-nothings smarmy about the nothing they know.

>>5165538
Not the same person, fuckface. There is a chance there may be more people on here than just that one anon who disagrees with you.

>>5165093
Well he has a real kitchen and it seems to be working. But I'm pretty sure he's more like in the British Kitchen Nightmare.

It takes more than an hour to bring steak to room temp in Canada. Took about two hours for my steak to get to about 19c.

>>5166011
And what was the temp inside your kitchen?
It's still irrevelant, no matter what. There's still nothing wrong letting your meat come to room temp, people really need to stop being hysterics about this crap. Recommendations will always be given to the public with the assumption that they are speaking to the lowest common denominator. Therefore, it's best to tell everyone not to let their meat come to room temp lest Johnny Fucknut over there thinks it's okay to let his raw pork chop sit out overnight.

>>5164173
>How do i get dat sear on my steak, lets say a ribeye or sirloin. I have a cast iron pan and I heated it in a 500 deg oven for about 20 minutes, and my steak did not get that nice black sear you get from cooking it on a grill.
Honestly, I doubt that's possible although I don't have a thermometer so I can't check what temp my cast iron pan gets to but if you get it hot enough you'll get a dark sear, like night follows day.

>>5164908
>Never heard of people doing that. I've heard of baking bacon though.
You understand it's not cooked in the oven, right? Just finished in the oven. That's been like a staple of how some chefs cook their steaks for decades. No clue how far back the technique actually goes but I've seen it on cooking shows on TV going back to at least the 80s that I can remember.

>>5165052
>GORDON FUCKING RAMSAY
>who still believes you seal meat in a hot pan

>>5165066
>1. let your steak warm up to room temp before cooking
*sigh* I bet dollars to donuts you aren't leaving it long enough for that to happen. Ergo any aid you believe this provides is illusory.

>>5165352
>It doesn't take "hours" to warm to room temp, you stupid twat.
Yes it goddamn well does. A FEW HOURS on the countertop isn't enough to get the INTERNAL TEMP (the only one that matters) anything close to ambient room temp.

Unless you have some evidence to the contrary.....?

>>5165424
>That site is full of so much bullshit, it's ridiculous. And no, it doesn't take hours. One hour is good enough.
This is merely your, clearly biased, opinion.. I'm going to bet, based on nothing more than your belief, but zero actual data.

I say this because I notice you haven't posted a single shred of evidence to the contrary, instead we're supposed to just bow down to your expertise, basically take your word on this. Well I'm sorry you jerk, that's 1) and unfair double standard and 2) complete bullshit and you know it.

PROVE it takes merely an hour sitting on the countertop for a steak to reach room temperature. I'm gonna love this, since it would require that the laws of physics somehow work differently in your kitchen to other parts of the world.

>>5165439
>I can't imagine why anyone would want to take a steak at 40F and put it right into a hot pan without letting come to room temp, either. It's not dangerous nor any trouble whatsoever to let your steak come to room temp. Period.
Except it DOESN'T magically come to room temp by being left on the counter for any REASONABLE period of time.

>I can't imagine why anyone would want to take a steak at 40F and put it right into a hot pan
BECAUSE IT WORKS FINE. Geez, you think busy kitchens don't cook awesome steaks taken straight from the cooler? FFS, spend some time in a working kitchen!

>>5166044
>It's still irrevelant, no matter what. There's still nothing wrong letting your meat come to room temp, people really need to stop being hysterics about this crap.
Nobody is being hysterical, that's your inference nothing more.

>>5166160
Fedora status:
[] not tipped
[] tipped
[x] FUCKING TIPPED
[x]Tipposaurus rex
[x] The Good, the Bad, and the Euphoric
[x]Adolf Tippler
[x] Tic-Tac-Tipped
[x]Schindler’s Fedora
[x]Euphoric Milk Hotel
[x] Raiders of the Lost Fedora
[x] Tipped Story 3
[x] Euphoric Genesis: Evangelion
[x] Monty Python and the Euphoric Fedora
[x] No Country for Tipped Fedoras
[x] Unreal Tippment
[x] Pokemon Tipped and Silver
[x] Tipped Fortress 2
[x] Euphoria and Prejudice
[x]The Elder Tips: Oblivion
[x] Dwayne “The Fedora” Johnson
[x]Tipping a waiter in 2013
[x]Guitar Atheist 4: Euphoric Tour
[x] Richard Fedorakins
[x]Levitipicus
[x] Legend of Zelda: The Fedora of Time
[x]Using Fedora over Gentoo

>>5166160
>BECAUSE IT WORKS FINE. Geez, you think busy kitchens don't cook awesome steaks taken straight from the cooler? FFS, spend some time in a working kitchen!

You know what also works fine? Letting it sit out and warm up. My home isn't a restaurant, so I don't need to perform like it is. And FYI, I have worked in restaurants (longer than you I'd wager). But this isn't about what restaurants do, you pedantic fuck.

>Nobody is being hysterical, that's your inference nothing more.
IDK, your entire post is pretty damn hysterical. At least your ravings gave me a good chuckle.

>>5165460
of course you can get it to look something like that. the one on the left was cooked longer. it will cook from the outside first then the inside.
5/10 for making me reply to your stupid bait

Letting steaks sit out is just like rinsing chickens before you roast them, a useless but harmless waste of time.

>>5166044
>sit out overnight.

but that is how long he would have to do it to get the internal temperature to room temp

>>5166266
>rinsing chickens

Depends on what condition your chicken is in. Since I buy local free range chickens that are locally butchered, sometimes I get them and they still have pin feathers and "hairs" that I have to go through and pluck off with pliers. I will give them a quick rinse after I do that to make sure they're all gone and not stuck to the skin, and then pat it dry and go on with whatever recipe.
It seems more and more like people are really getting stuck thinking there's ever only one way to prepare their foodstuffs, and that's just plain ignorant.

>>5166288
Nope.

>>5166218

Do you even sous-vide? The one on the right was actually cooked for much longer.

>>5166288
I don't think you understand the point of that post. Could you pull your head out of your ass for a minute?

>>5166298
Oh god, not this shit again.

>>5165460

Sure you can. you just have to rest your steak for a long-ass time, longer than most cooks are willing to do. I've had plenty of steaks that looked just like the one on the left.

Cook your steak over medium heat (not high) turn it often, let it rest. It's not rocket science, and you don't need a $500-$1000 sous vide setup to get your steaks to look like that.

>>5166293

Yes. See:

>>5165352

His steak only rose 10F in two hours. I'd wager that it still wouldn't reach 70F in 8 or even 12 hours.

No, this isn't peer-reviewed evidence he's offering, but it's a whole hell of a lot more than you're offering, which is (and has been throughout this entire thread) exactly jack shit.

>>5166317

And by the one on the left, I obviously meant the one on the right.

The steak on the left is garbage, and is a poor illustration of how to cook a steak.

>>5166317
Iain Hewittson once told me to never turn something over more than once, because you just re-cook bits you've already cooked.
Did the fat cunt lie to me?

>>5166320
What I'm offering is a big FUCK YOU. There's still nothing wrong with letting your steaks warm up. Even if it's ten degrees, that's better than nothing. And as far as it being a waste of time, what? Do you stand and stare at your food? You can always walk away and do something else, you know. Are you functional enough to multitask? You repeating the same shit from one website (that's overrated, btw), doesn't make you right, it makes you gullible.

>>5166346

He didn't necessarily lie to you, he's just got a different path.

sprinkle a little sugar on your steak before cooking

I'm sorry I started this huge fight.

I didn't know letting steak warm on the counter was so controversial.

>>5166298
>sous-vide
i dont sous-vide? enlighten me.

>one on the right was actually cooked for much longer
cook at what? room temp?

>>5166352

That was my second post in this thread. The first one was >>5166288.

I didn't call anything a waste of time. However, your statement that there is "nothing wrong with letting your steaks warm up" isn't entirely true. If you let them warm to room temperature, there is a much higher chance you will contract a food borne illness. I know you'll call this "paranoia," but there's a reason food safety guidelines for thawing exist. If you're not bringing it up to or near room temperature, there is really no point in doing it.

>>5166384

The internet can explain this better than I can.
This is a good start: http://www.douglasbaldwin.com/sous-vide.html

>>5166404
Yeah, fuck off. Inb4 you can't use personal examples,(since that is what everyone is doing constantly parroting seriouseats), my mother worked in professional food safety. She also taught culinary arts classes, and vocational cooking classes for mass production. At home, she let her steaks warm up. No one ever got sick, and the steaks were always cooked to perfection, and she cooked a lot of steaks, of various kinds, for hundreds of people over the years. I do the same thing. So did the German chef I worked for in high school, and the overbearing son of a bitch I worked for in college. Not in their restaurants, but at home. This is cooking steak at home we are talking about. Like I said before, food safety guidelines exist because 85% of humans are morons, but it's not an absolute. Everyone's kitchen is different, different in cleanliness, different in temperature, different in utensils and appliances. One method does not apply to everyone. If you want to be overly paranoid about your steak temperature, go ahead, but stop trying to force it on others who are more reasonable. Get fucked. This is by far the dumbest thread I've participated in this week. This will probably be my last post in this shitfest, because I have better things I need to do than argue with stumps.

>>5166459
>One method does not apply to everyone. If you want to be overly paranoid about your steak temperature, go ahead, but stop trying to force it on others who are more reasonable.

Are you really not seeing the hypocrisy in your post? You're telling us "one method does not apply to everyone" and then flipping shit over us stating common food safety procedures. No one here has said "leaving your food out for hours will get you sick every time." You're just trying to find something to enrage yourself over. For what reason, I have no idea.

>>5166455
>http://www.douglasbaldwin.com/sous-vide.html
>blowtorch
>vacuum cleaners
>deep boiler
>marble counter-top

nigga, im not rich

>>5166494
>http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html
>in before and after idiots buttmad because seriouseats doesn't confirm their ignorant preconceptions

>>5165270
That looks so fucking tasty.

>>5166543
Are they paying you to post this shit, or are you such a fanboy faggot you really enjoy licking their assholes?

>>5166677

Your anger is my only reward

>>5165538
See:

>I do see that you have an emotional bias and think that all rules of science and statistics can be thrown out when an n=1 observation on a blog conforms to your opinion.

>>5164173
Oil
Pan seer
Oven
Nigga

You don't need to finish in the oven unless your steak is pretty damn thick. Just pan-searing then letting it sit for 10 minutes while the outside cooks the inside is good enough for your average steak.

>>5165718
Americans pay Brits to act like assholes.

>>5166210
>You know what also works fine? Letting it sit out and warm up.
Cracker, please.
>not realising how badly he lost that one
>being this dense

>>5166486
You have that exactly right. But don't expect that douche to acknowledge it, he's gone far too far at this point to even consider he might be pedantically arguing for the sake of it.