/ck/ - Food & Cooking

throw them in tha fire then eat

mmmmmmmmmmmmmmmmmmmmmmmmm

Sear medium on one side, then the next

>>5393174
broiler or grill if you have one

get a cast iron pan sreaming hot brush the tenderloinds in a bit of oil salt and pepper.

Place into hot pan with a good amount of space in between you don't want to steam them out. Sear on one side for about a minute turn and toss the pan into a 400 degree oven.

Use a thermomiter to gage how you want your steak
(Center temps)
85-90 is blue
100 rare
105-110 medium rare
115 perfect medium
125 medium well
145 very well
Pull at these temps and let the steak rest for about 4 minutes and it will come up about 5 more degrees.

>>5393174
have your wife do it

>>5393192

unecessary. get a heavy pan nice and hot but anything past "olive oil barely beginning to smoke" is too much. the "red hot iron pan thing is basically a myth.

pat dry, season well with salt and pepper, grind a bunch or pepper and a pinch of rosemary or thyme into a thumb of butter and a good splash of good oil.

when the butter foams off, add teh steaks, cook five minutes a side at the same high heat, turn it off, stick the pan in the oven for 3-5 minutes and wallah!

>voilà
>3 minutes is rare
>5 minutes is medium

If it was me I'd melt butter in a hot pan, put powdered garlic, pepper, and some salt on both sides of the steak, cook it until the outside was browned, a few minutes, let it sit for 2-3 minutes and then impatiently put it on a plate, pour the liquids from the pan on it, and eat it with my bare hands while chewing loudly and grunting like an animal as the sweet juices ran down my throat.

I can't remember the last time I had beef, let alone steak. The expense is too much.

>>5393324
>voilà
>3 minutes is rare
>5 minutes is medium


No, this is retarded. Why gauge time when you can gauge temperature? The measurement that actually fucking matters.

>muh poke test

>>5393405

>>5393428
the hand technique is an a half assed guide not as accurate as a thermo. Different cuts and grades of steak will have different textures as they cook

>>5393174
On a fucking grill like a man.

>>5393307
>Trusting women with grilled meat

If you have to be a pussy about it you can pan fry, use a broiler, or one of those forman grills if you don't have shit for cooking.

>>5393428
The 2 tests that use hand muscles (ball of thumb and web of thumb) are a decent ghetto guide to doneness but other than different cuts being different firmnesses (duh) the amount of work you do with your hands directly affects how firm those muscles are.

The same muscles on my right and left hands are noticeably different, which would be similar to the average dude verses the average dudette.

Only reason not to go with internal temperature is if you're too cheap to buy a meat thermometer. Or too stupid to use one.

>>5393324
>unecessary.
True, but not necessary ≠ not desirable.

>get a heavy pan nice and hot but anything past "olive oil barely beginning to smoke" is too much.
That your opinion. Many Michelin-starred chefs would not agree.

I know for a fact that at least two would *never* fry a steak in olive oil precisely because it wouldn't allow the higher temperature they think is necessary for best results. Over on this side of the Atlantic that typically means rapeseed, although numerous other seed oils are just as viable.

>>5393174
heat