/ck/ - Food & Cooking

[Anonymous No.10625759]

Get off the grill. If you want a real manly steak than pan sear to perfection.

[Anonymous No.10625907]

No. Traditions exist for a reason.

[Anonymous No.10625913]

>>10625759
Both are fine. Cool your teats.

[Anonymous No.10625921]

>>10625759
Depends on the steak.
If it's boneless, sure, I'll use the pan. But a bone-in steak? That won't sit flat on the pan for optimum heat transfer. That goes on the grill.

[Anonymous No.10625923]

>>10625921
Bone in steaks are a meme. Normal people just get boneless steaks at the market.

[Anonymous No.10625925]

>>10625759
>millennials have conditioned themselves to like the taste of burned butter.
Finish with butter op...finish.
If youre not burning the butter then youre not cooking hot enough.
Argue all you want...you will be wrong.

[Anonymous No.10625935]

>>10625923
That's fine. Normal people tend to fail hard in general so I don't see why steak should be an exception.

[Anonymous No.10625937]

>tfw rentcuck living in apartment who loves searing steak in a ripping hot skillet

Fire alarm, every time

[Anonymous No.10625940]

>>10625759

this.

>>10625907

grilling steaks is bullshit.. inconsistent heat, no maillard reaction/crust, no butter basting. sure, grill marinated flank or whatever steak, but straight up? pan sear, lower heat, finish with bubbly butter.

>>10625925

i use oil with the butter when i drop the heat to regulate the temp to prevent it from browning too much. it should be golden and bubbly, toss in some smashed garlic and whatever herbs you want and baste baste baste.

it's.. based. and it shits on grilled steak.

[Anonymous No.10625946]

>>10625940
>.. inconsistent heat, no maillard reaction/crust
Sounds like your grilling skills are abysmal.

>>no butter basting
There's nothing stopping you from buttering your steaks while they rest. And pan-searing them lacks the smoky hint from the fire, as well as the flavor from the juices dripping down into the fire.

[Anonymous No.10625958]

There's nothing wrong with grilling as long as you're doing it over charcoal

[Anonymous No.10625959]

>>10625946

>scorched fat drippings add flavor
>you can butter the steaks when they rest

you know how i know you've never seared/basted a steak before? you baste in the pan.. finish it by cooking it with butter constantly basting over each side of the steak with herbs and shit.

the hottest you're gonna get on a grill is on the grates and you're only going to get grill marks over half the cut at most. i've grilled in steakhouses and seared/basted in other nice restaurants.

searing is superior for straight up steaks.

[Anonymous No.10625965]

>>10625946

i'll make an exception for wood-fire grills. those make some tasty treats; but natural gas or propane? fuck no. if i want smoky flavor i'll cold smoke the steaks then pan sear them.

[Anonymous No.10625969]

>>10625759
At this point I agree.

I used to only cook steaks on the grill and saw a pan as a capitulation to conditions or laziness until I got a cast iorn pan like pic related. It is a superior method of cooking a steak, good every time.

[Anonymous No.10625974]

>>10625759
File this under
>Things Amerifats will never understand.

[Anonymous No.10625985]

>>10625959
>finish it by cooking it with butter constantly basting over each side of the steak with herbs and shit.
I'm well aware of how to do that technique. I do it often, and it tastes fucking great.

My points were that
A) your criticisms of grilling sound more like "operator error" than legit criticisms
and
B) you can still get that butter taste on a grilled steak if you really want that.

>>the hottest you're gonna get on a grill is on the grates
The radiant heat from a proper bed of coals is far hotter than the metal bars. Refer to Modernist Cuisine, vol 2, chapter on grilling.

>>10625965
Agreed. Propane or natural gas is not a proper grill. Wood is best. Binchotan 2nd. Lump charcoal 3rd. Briquettes 4th. Propane isn't even on the list.

[Anonymous No.10626024]

Basting a steak with butter, thyme, and garlic is basically a meme. Let's be honest, it's a waste of ingredients that adds negligible flavor and unnecessary calories. Plus, if you're cooking a really quality dry-aged steak, you're adulterating the flavor.

[Anonymous No.10626036]

The absolutely faggotry of this thread. If there is not an open flame and grill marks then it isn't a steak. You can baste your steaks in butter all you want, but you will never pass as a man trying to cover up all your soy.

[Anonymous No.10626039]

>>10625985

i'm referring to gas/propane. i have very limited experience with charcoal except with a dope hibachi grill we had that used these rectangular prism shaped gook briquettes that got REALLY hot. used it mostly for searing hearts/livers because you could put a nice sear on the outside really fast without overcooking the insides.

funny you mention modernist, i've cooked for nathan myhrvold many times and i've been to the modernist test kitchen/chatted with chef migoya for a while after we saw it.

the bread books are unreal.. they took 550,000+ pictures and published 1600 or so. they did each recipe 3x a piece in each regular oven, bread maker, wood fire oven, convection oven. went through i think 22 tons of flour for the entirety of the process..

they're insane. that complex is insane.

[Anonymous No.10626053]

>>10626024

>oh no, better not add salt or pepper because they'll "adulterate" the flavor
>thyme and garlic are wasted as well as adding extra calories

what's it like to be a woman and a tastelet?

>>10626036

yum, love that open flame turning the outside of the cuts into charcoal.

[Anonymous No.10626065]

>>10626036

[Anonymous No.10626303]

>>10626024
I don't like the flavor it adds.

It makes the steak taste too.... perfumey. Salt, pepper, oil, and butter is all you need.

[Anonymous No.10626319]

>>10626303
Completely agree. I hate it when my steak has flavor.

[Anonymous No.10626338]

>>10625940
>that 25 year old boomer that thinks you can't get a crust from grilling

[Anonymous No.10626352]

>>10626036
Best control those flareups or else you're as bad as my propane-shilling son. Next time try letting the coals actually turn a little white before mindlessly throwing your meat on there you commie piece of trash.

[Anonymous No.10626378]

>>10626036
Enjoy eating charcoal

[Anonymous No.10626397]

>>10626303

>garlic
>thyme
>perfumey

have you ever tried these things?

[Anonymous No.10626408]

>>10626378
Char rare is the supreme way to cook steak. Does it hurt to be such a pleb?

[Anonymous No.10626420]

>>10626053
Of course I'm going to salt the steak, but I'm not going to pepper it because the pepper will burn. You are a steaklet, my friend

[Anonymous No.10626432]

>>10626420

maybe on your stupid open flame

[Anonymous No.10626441]

>>10626432
I'm not the guy arguing about open flame. I'm talking about searing the steak on high heat. The pepper burns.

[Anonymous No.10626457]

>>10626441

it still tastes great. i don't want raw pepper on my cooked steak, that's for sure. do you just omit it entirely?

[Anonymous No.10626708]

>>10626036
>I use a grill, please validate my manliness, I beg of you.

[Anonymous No.10626740]

>>10626420
>salting steak before cooking it
being this much of a fucking pleb, why don't you watch some paula deen nigger

[Anonymous No.10626949]

>butter

Is this really how amerifats cook their steak?

[Anonymous No.10627318]

>>10625925
> burned butter
That's what clarified butter is for, it won't burn like regular butter since it has higher smoking point

>>10626740
>salting steak before cooking it
it helps the Maillard reaction you mongoloid

>>10626949
Apparently yes. I saw a Gordon video in which he uses the butter, hope none takes that buffoon seriously tho.

[Anonymous No.10627365]

>>10627318
>it helps the Maillard reaction you mongoloid
it literally does the opposite

[Anonymous No.10627372]

>>10625937
>having a fire alarm

[Anonymous No.10627380]

>>10625907
yes, and the reason is that a lot of people are very dumb

[Anonymous No.10627403]

>>10627365
> it literally does the opposite
In what universe? salt dehydrate the surface of the meat and allow higher temperature hence the Maillard reaction

[Anonymous No.10627413]

>>10627403
it draws out moisture creating a layer of steam between the meat and the hot surface of the pan. have fun with your boiled meat faggot.

[Anonymous No.10627430]

>cntrl f
>porterhouse
>no results
good but now im sad i dont get to post the brainlet wojack

[Anonymous No.10627439]

Souse vide and a blow torch

[Anonymous No.10627440]

>>10627413
> salt hydrates water
I know i'm on /ck/ but this shows how fucking little you know about chemistry and food in general.

[Anonymous No.10627453]

>>10627440
>strawmanning this hard

[Anonymous No.10627455]

>>10627413
Dry brine. It pulls the moisture, moisture half evaporates, half seeps deeper into the steak, and THEN you cook the steak having a dry surface and less surface moisture to cause steaming.

[Anonymous No.10627458]

Fucking madmen in here, having opinions. DIDN'T YOU KNOW THOSE WERE OUTLAWED LONG AGO??!!

[Anonymous No.10627460]

>>10627440
>salt hydrates water
not what he said

[Anonymous No.10627517]

>>10627440
he didn't to even say that and i'm sure your knowledge of chemistry is equal or worse than others here

[Anonymous No.10627580]

>>10627517
I know better than someone who say that salt on meat slow down or prevent maillard

[Anonymous No.10627582]

>>10625940
Tri tip is another steak appropriate for the grill. Just make sure you score both sides in a cross hatch pattern for more serface area for a nicer crust

[Anonymous No.10627656]

>>10625907
Imagery over quality.