/ck/ - Food & Cooking

>>5753536

Higher heat/Shorter cooking time

>>5753539
Really? I usually cook for no more than 4-5 minutes per side

>>5753548

gtfo

>>5753543

Well, then... I don't know kid.

What kind of steak/cut?

>>5753543
4-5 minute a side? Nigga I do it 1 minute a side and not a minute more!

>>5753536
let them sit for 10 minutes before cutting into them

also try a dry rub instead, marinades can toughen them.

Buy better steak.

depends on the steak

don't marinate them

Rest the meat for a bit before eating it

>>5753596
BINGO+COOK THE DAMM THING THATS .the fat tells quality of steak.Snow white fat is best greyish fat it lived on grass or was dried up milk cow they slaughterd

Beat the shit out of it with a mallet to tenderize.

Add a diced or chopped onion to the marinade to break down the fibers.

Chew against the grain.

>>5753536
>make sure they're room temperature before cooking

>there are people that still buy this shit

God damn it op what is the cackadoodie cut you are cooking?
Every cut needs different treatment.

well the most important question is what cut are you buying?

>>5754178
explain in detail how it cooks faster and more evenly when cold

>>5755260
That guy is an idiot. Ignore him.

>>5755260

he didn't say that

he just said that bringing the steak to room temp isn't necessary

which it isn't

>>5755238

and not just what cut, what QUALITY.

>>5755279
Quality does not change to cooking techniques.
You would not cook a cheap rib eye different to an expensive one.

>>5754117
Grain fed > grass fed. Or rather, grain vs grass feed makes no fucking difference with regards to flavor or texture, but grain feeds produce fatter cows that are more likely to have better marbling.

Feeds that impact the smell and taste of the beef have to be more radical, like onions. Meat from such animals also tends to get sold straight to high end restaurants.

>>5755287

I disagree. If I had a cheap ribeye I might cut out some of gristle before I cooked it. And when I do cook it, I'll shoot for more on the "medium" scale.

If I have a really good ribeye there won't be any appreciable gristle and the fat will be uniformly marbled throughout the meat. It needs no prep and can go straight on the grill or pan. It will also be delicious and tender when cooked rare.

Likewise it makes sense to pay attention to the bone. If it's bone-in then I'll use the grill or broiler. If it's boneless then the pan is an attractive choice too. (You don't want to cook a bone-in steak on the pan since the bone will prevent the meat from making full contact with the pan, making it cook unevenly and interfering with a good sear)

>>5753536

quality and cut of meat if youre doing everything else right

>>5755287
Well, I'd sooner slice up a ribeye with poor marbling for jerky, stir-fry or whatever than eat it as a steak.

>>5755287

nigga quality makes a massive difference in tenderness and flavour which is what the OP is fucking asking about