/ck/ - Food & Cooking

[Anonymous No.10681661]

How will /ck/ perpare these two New York Strip Steaks?

[Anonymous No.10681665]

>>10681661
Microwave 15 minutes
Serve with Heinz ketchup (none of that knockoff bullshit for a nice steak)

[Anonymous No.10681670]

>>10681661
>perpare
It's like a convention for dyslexics in here today.

[Anonymous No.10681673]

>>10681670
>It's like I've never seen a typo before today
ok

[Anonymous No.10681691]

>>10681661
Throw it in the garbage and cook my t-bone thanks buddy

[Anonymous No.10681703]

>>10681691
I came here to say this.

[Anonymous No.10681709]

Put it in the oven with some homemade tomato sauce
garlic salt
cook it until it's real brown on the inside
none of that white people shit you feel me

[Anonymous No.10681719]

salt and pepper bothsides heavily, hot cast iron skillet, sunflower oil. hard sear both sides. add butter, thyme and garlic. baste until medium rare. rest 10 minutes. serve with a baked potato and some green vegetables.

[Anonymous No.10681730]

>>10681661
https://www.youtube.com/watch?v=xOc2LwR2gzY

imo trim fat strips for even sear
rub with smashed garlic
season with sea salt black pepper & thyme
finish with butter before taking out

[Anonymous No.10681734]

throw >>10681691's tbone in the garbage and cook a porterhouse like a real man

[Anonymous No.10681769]

>>10681691
"filet" is a cut for lady boys and la-di-dah fancy pants frogs.
strip is the only part of a t-bone/porterhouse worth eating. strip is what you refer to when you say you want to eat motherfucking steak. save your 'filet' for your girls nights out you fucking fag.

[Anonymous No.10681771]

>>10681661
let them sit out for 30-45 minutes
preheat the cast iron
salt and pepper the steaks
cook a strip or two of bacon
remove said bacon from pan
throw NY's on 4 minutes a side
rest 5 minutes
eat

[Anonymous No.10681772]

>>10681769
t. flyover

[Anonymous No.10681822]

Sprinkle on kosher salt and let them sit at room temperature for 30 minutes
Rub on black pepper and thyme then put them in a 250° until they reach 125° internal
Take them out and rest for 15 minutes
Pan. Smoking hot.
Sear both sides for 1 minute each, render fat for 1 minute
Done

[Anonymous No.10681837]

>>10681661
salt and pepper

let them marinate for 48 hours

cook it in the toaster oven

[Anonymous No.10681850]

>>10681769
You just outed yourself as an uncultured bumpkin, congrats

[Anonymous No.10681943]

>porterhous
if you do this your a tool
your paying t-bone prices for what is almost a third top sirloin

[Anonymous No.10681951]

>>10681665
It's definitely this, everyone else itt is gay and your opinions are wrong

[Anonymous No.10681963]

Marinated in ketchup, seasoned with ketchup, boiled in ketchup, basted with a ketchup sauce, dipped in ketchup dip, with a ketchup milkshake to drink

[Anonymous No.10681985]

>>10681850
>>10681772
>fucking this
>imagine not liking filet

mfw

[Anonymous No.10681992]

>>10681661
What in tarnation is a new york strip?
Son; what you posted here was a picture of two Kansas City Strips. You city slickers come up with the darnest names for things, Bless your soul!

[Anonymous No.10682008]

>>10681985
>>10681769
>fillet
if you say fillet in stead of tenderloin your a faggot

[Anonymous No.10682036]

>>10682008
>tenderloin

tenderloin is the most gender neutral and non-offensive term for describing the cut.

[Anonymous No.10682059]

>>10682036
says you
the faggot that would rather let a fr*nch word escape his face hole for food and tyrones dick

[Anonymous No.10682107]

>>10682059
you're on /ck/ burgerfriend, not /k/ or /pol/ no one gives a shit about american conventions.

[Anonymous No.10682117]

here i made this diagram for you brainlets that say porterhouse
i know that little chain muscle is part of the strip loin but i dont know what its called

[Anonymous No.10682133]

https://www.youtube.com/watch?v=GZ4xl7XJM08

ALWAYS this. If you have a grill, modify your recipe to use it. If you have a grill put a pad of butter on top to create flames.

[Anonymous No.10682134]

>>10682107
>implying /ck/ isnt just flyovers discussing chili beans and the farts that it gives em
when recording temperatures Americans use F(reedom) while yuro-peepees use C(omunism)
now get off the internet before the police see your hate speech and throw you in jail for insulting mud-hut-med and piss-lam

[Anonymous No.10682136]

>>10682059
Don't diss the French.
They won our independence for us.

[Anonymous No.10682140]

>>10682136
and we won ww1 and ww2 and vietnam and the iraq war for them

[Anonymous No.10682226]

>>10682140

You did fuck all in both of those wars and vietnam was pointless. ww1 was britain and france, ww2 was russia and like I said, you pissed away life for nothing in vietnam.

[Anonymous No.10682230]

>>10682140

sorry I ignored iraq. That's just something you laugh at at parties.

[Anonymous No.10682247]

>>10682230
>>10682226
the only time you guys ever won a won was against the mexicans, which isn't saying much

[Anonymous No.10682260]

>>10682247

You talking about Blackjack Pershing? They nigger rigged Texas out of that, didn't they? I don't remember. America is a shitbox when it comes to war.

[Anonymous No.10682333]

>>10682140
Don't forget the troop of boyscouts we beat in Grenada!

[Anonymous No.10682865]

>>10681691
>>10681703
>>10681734
>throwing good meat in the garbage
Not even funny

[Anonymous No.10682883]

When you say New York Strip, do you actually mean Sirloin?

[Anonymous No.10682890]

>>10681661
skillet, coil heat, 8 setting out of 9, canola oil
beforehand: let steaks drain out on paper towels for 60minutes.
once oil starts giving off smoke, salt and pepper them, into the skillet. 90 seconds each side

[Anonymous No.10682951]

>>10681661
sous vide at 192F for 90 minutes then sear in skillet with melted butter

[Anonymous No.10684169]

Was my second time ever cooking beef(besides ground or sausage) today. I bought a pack of three steaks strip steaks, similar size to op pic but only 1.5 cm thick and baby portabella mushrooms(which I have never cooked).

First try:
canola oil in cast iron I bought that day to high heat. Add steak with some steak rub. 3 mins each side. Add butter and garlic cook medium 3 mins.

Result: steak was dry as shit. Not good.

Second try:
Actual olive oil from California on med high heat. Added more rub this time. Same 3 minutes each side but med high heat rather than high. At four minutes in added sliced mushrooms with more olive oil. Wait a min. Dump in extra salt, fresh pepper, fresh garlic, and butter for mushrooms and steak. Reduce heat medium low. Cook 90 sec. Remove and let sit while making a slice of buttered toast.

Result: Holy shit, I don't even want to brush my teeth. I could have taken off the steak just a tad quicker for a pinker inside. Top three steaks Ive ever had. So damn good.

[Anonymous No.10684194]

>>10682890
So the idea of searing is actually making the oil smoke? When I have done that in the past, and tried adding butter, and garlic the oil burnt the shit out of both.

[Anonymous No.10684201]

>>10681661
What are you talking about they look done already?

[Anonymous No.10684204]

>>10681661
You don't even need a skillet to cook those. If you put them into a ziplock bag with about 1/2 a cup of lemon juice the natural acids will cook the steak to about a medium rare. In Mesopotamia cooking meats with acids was very common

[Anonymous No.10684211]

feed >>10681734's porterhouse to my dog and grill up a tomahawk as if i were a caveman preparing a sacrifice for the gods

[Anonymous No.10684221]

>>10681661
>some steak rub.

wat?

[Anonymous No.10684250]

>>10681771
nearly identical to my method
>sear each side for 1.5 minutes
>then lower flame to medium, 2.5 minutes per side, non-direct heat
>serve with horseradish and any jus that you can spoon out.
I usually only use cast iron when dining solo, and bbq grill when I have a bunch of guests. maybe your cook times are better suited for exactly 2 steaks.

[Anonymous No.10684273]

You people sound like you're in your 20s. when you're in your 40s you'll have different opinions.

[Anonymous No.10684281]

Looks a little overdone to me.

[Anonymous No.10684307]

Cut them up for stir-fry

[Anonymous No.10684308]

>>10681661

Any method that isn't
>Bake in oven at 400 for 15 minutes
>Sear on high heat 1 minute each side

Is completely retarded

[Anonymous No.10684317]

>>10681719
why are there no replies to this? It's absolutely, objectively, indubitably the correct answer

[Anonymous No.10684349]

>>10681963
Oh fuck

[Anonymous No.10684357]

>>10681673
Try activating the autocorrect on your phone. It's way more accurate these days.

[Anonymous No.10684395]

>>10682226
90% of russias supplies were american you knobgobbler

[Anonymous No.10684482]

>>10684317
>medium rare
>objectively best
Strip steaks only need about 30 seconds on each side, what the hell are you doing?

[Anonymous No.10684783]

>>10684194
adding the steak first cools down the pan, you're supposed to lower the heat after the initial sear, add cold butter, and then the garlic/rosemary
i just don't like my steak like that, the initial sear is done enough for me

[Anonymous No.10684806]

>>10684395

Finally, a guy who knows what happened. You're absolutely correct and I apologize. They sent them deuce and a halfs like crazy and they probably kept Stalingrad supplied with troops until the central army surrendered, causing the first field marshal in the history of the german army to surrender. Paulus was a thorn in Hitler's side.

That's the part I lied about. Otherwise... see the pic.

[Anonymous No.10685078]

>>10682883
if you call ny strip sirloin then what do you call sirloin?

[Anonymous No.10685082]

You fucking dicks use digital thermometers, I hope?

[Anonymous No.10685091]

>>10685082
you never throw away your accumulated juices i hope

[Anonymous No.10685095]

>>10685091

Unless you're making Au Jus I don't give a shit. You can piss on you steak for flavour.

[Anonymous No.10685100]

>>10684317
because this is a bait thread

[Anonymous No.10685107]

>>10681661
take out seasoned cast iron pan

heat on high until clouds of smoke and the scent of three month old grease fill my basement apartment

lace pan with butter and thyme because thats what real cooks do

"sear" steak for 4 min per side, smoke alarms be damned

enjoy my butter slathered inconsistently cooked meat as I tear apart anyone who even thinks of using an oven to cook a steak

[Anonymous No.10685110]

>>10685095
you dont pour the juices i n the au jus?

[Anonymous No.10685118]

>>10685110

do you pour your stupidity into you stupid au jus?

[Anonymous No.10685131]

>>10685118
what a bitch

[Anonymous No.10685140]

>>10685131

compared to what? Your dumb cunt ass? I wonder.

[Anonymous No.10685273]

>>10684357
Try growing up

[Anonymous No.10685495]

Salt both sides, place on a grate with a baking tray underneath, and place in the fridge uncovered for 3 days. Pat dry with paper towel each day. Take it out 30 minutes or so prior to cooking. Medium-High heat in a carbon steel pan. Pepper that steak. Render the fat side first. Once thats golden and rendered, turn up the heat and sear both sides. After the first flip, spoon the rendered beef fat onto the seared surface. Let rest about as long as you cooked it. Slice against the grain. Cry.

[Anonymous No.10685748]

>>10681661
REVERSE SEAR XDDDDD

[Anonymous No.10685830]

>>10681661
Grind and make hamburgers.

[Anonymous No.10685870]

>>10681661
place on the edge of toilet bowl and cook with a bic lighter

[Anonymous No.10685926]

>>10681661
Paula Deen house blend of salt, pepper, and garlic powder first. Sear it to a nice med-rare, and serve with some burgundy mushrooms, some fresh bread, and roasted garlic mashed potatoes. Maybe a nice crisp salad for starters.

[Anonymous No.10685955]

>>10684357
>Phoneposting

[Anonymous No.10686008]

>>10681661
I dunno, marinate them and cook 'em with some potatoes and asparagus?

[god No.10686091]

>>10681661
salt them heavily
leave them out on a rack in the fridge for 48 hours
slowly get them up to temperature on a 275 degree grill (105 degrees in the center)
take them off to let them rest
stack up coals to get grill as hot as possible
sear them 45 sec to 1 min per side
theres not a better way to prepare a steak

[Anonymous No.10686201]

>>10681691
>>10681734
Why are t-bone and porterhouse the preferred cuts? Ribeyes can be large (I've had ribeyes comparable in size to a porterhouse) and they have a beefier flavor. Plus, the bone in a ribeyes doesn't have all the nooks and crannies where meat gets stuck, so it's easier to get all the meat off of it.

[Anonymous No.10686220]

>>10681837
>cook it in the toaster oven

[Anonymous No.10686225]

>>10685955
>not phone posting at work

what else do you do?

[Anonymous No.10686231]

>>10681665
What the fuck microwaves do yall have? It takes mine like 8 minutes to cook bacon

[Anonymous No.10686236]

>>10684308
Bake in the oven? Who bakes steak?

[Anonymous No.10686241]

>>10686236
>he's never been to an authentic New England steak bake

[Anonymous No.10686249]

>>10685131
>>10685140
You two are getting so heated, might as well just cook them steaks on the both of yous.

[Anonymous No.10686255]

>>10681661
Chop them up and use them for stew. Steak is a meme.

[Anonymous No.10686272]

Does anyone sous vide, here? Season with salt and pepper, vacuum seal in a bag with minced garlic and butter, sous vide to an exact 122F, then sear in a cast iron for 45 seconds, each side. Let rest for 10 minutes and serve with a baked potato and a glass of Four Roses Single Barrel.

[Anonymous No.10686360]

>>10686225
work

[Anonymous No.10686367]

put >>10684211's tomahawk up my ass and boil some stewing beef for 1 hour and chew on it for double that time like a true patrician

[Anonymous No.10686388]

>>10681661
Simultaneously over and undercooked with way too much salt and pepper on them.

[Anonymous No.10686488]

>>10681719
>salt and pepper
Alright got it no problem
>cast iron skillet
Obnoxious cooking pan, dont have one
>sunflower oil
Pretentious meme oil, you're not too good for plain olive oil, dont have any
>add butter, thyme, and garlic
Are we Italian now? Get out of here Emeril
>serve with baked potato and green vegetables
Baked potatoes are absolutely cliche. And literally what vegetables are you even referring to here?

[Anonymous No.10686499]

Bake in oven and sear after
Lot's of butter

[Anonymous No.10686552]

>>10684250
Sounds good, man. I have been sticking with 4 minutes per side on medium high with a 4 minute rest these days. Been making a lot of steak the past few months and where conventional wisdom says 1-2 minute sear on high I've been happy with the results of this. Usually comes out perfectly rare and pretty even, though inching on medium rare.

Same here though with grill vs cast iron, usually go cast iron dining alone or with GF as she doesn't eat beef, or the grill with multiple steaks if I have some guests. I have grown to prefer the cast iron to the grill though, quicker, easier, less shit to deal with, and good every time.

[Anonymous No.10686830]

>>10686488
Here's a (You), but everything you criticized is objectively wrong because you are an idiot and don't know the first thing about cook as shown from your post.

[Anonymous No.10687052]

>>10681661
>Salt
>Pepper
>Pan on medium heat
>2.5 -3 min each side - add 1 TBSP of butter
>Spoon butter on to top while cooking
>Crank heat to highest it will go
>Sear presentation side of steak for 30 sec - 1 min depending on doneness preferred
> That's means medium rare you barbarian
>Garnish with parsly

[Anonymous No.10687079]

>>10681661
Salt overnight.
Rub down with some olive oil.
Dry rub of some kind.
Smoke until it hits 110 internal, baste with some garlic butter
Sear on all sides until medium rare or whatever you prefer.

[Anonymous No.10687096]

>>10681719
exactly this
except no pepper as it burns in the pan. if you have to add pepper add it just before basting

[Anonymous No.10687473]

Here is one way you could do it- rub both steaks with about 2 teaspoons of brown sugar mixed with salt, pepper and garlic powder and sear about 5 minutes a side in a stainless steel pan heated up on high with a half stick of melted butter. Spoon the butter on top of steaks while it is searing. Then turn down heat to medium/low for about 5-10 minutes. My wife loves lean cuts of steak prepared this way.

[Anonymous No.10688264]

>>10686488
You realize olive oil has a low smoke point and isn't great for cooking on high heat because of that right?

[Anonymous No.10688326]

>>10688264
This x 100

Use canola, sunflower or other high heat oils. Olive oil is literally cancer causing on high heat.

[Anonymous No.10688355]

>>10681661
pat dry

salt and pepper

let sit for ~15-25 minutes

pat dry again

s&p each side again

cast iron pan on med-high heat

canola oil or something with a high smoke point

heat up oil

put steaks in pan

~1 minute per side

~15 seconds on fatty edges

into the oven at 425 for ~45 seconds-1 minute

let rest for 6-10 minutes before cutting

I did this recipe for the first time a few days ago and holy fuck it was good, even tho i overcooked it a bit. i didn't realize patting dry made such a difference.

[Anonymous No.10688445]

Slowly pan fry it. Get rid of the grease to use it for later. Replace the beef's grease with a mix of olive oil and clarified butter. Apply salt and pepper.

Eat it with rye bread.

[Anonymous No.10688463]

>>10686488
Unless you're using a refined version of olive oil, you're just burning the oil. I know you probably watched the Gordon Ramsay video where he used it, but he's either using a refined version or just plain wrong in this instance.

[Anonymous No.10688623]

>>10681661
Cook it like a normal steak.
Then immediately dispose of the disgusting fat edges.

[Anonymous No.10688637]

>>10682107
OBSESSED AHMED LLOOOOLOL

[Anonymous No.10688765]

>>10681985
Filet is okay, I mean its a tender piece of meat, but I'd rather have a tomahawk or Ribeye if I want actual flavor from the meat itself.

[Anonymous No.10688775]

>>10681769
>only part of a tbone worth eating
>he doesnt gnash the bone and eat the marrow
Faggot.

[Anonymous No.10688779]

>>10685082
>digital thermometers
>thin cut steak
Bitch, why?

[Anonymous No.10688926]

>>10688355
cut and thickness?

[Anonymous No.10688952]

pour >>10686367's beef stew out the window when the prolies come knocking. brag that I ate tripe, but make it fake sounding as if i can't really afford tripe. big brother is watching. big brother loves me.

[Anonymous No.10688967]

>>10686201
t-bones are a meme of the 1800's restuarant industry, when they still butchered in-house. the smaller end of the tenderloin isn't large enough to serve as a satisfying entree. some hotel owner got the idea of pairing it with the sirloin on the opposite side of the bone, and charging almost the same amount. in addition to being a rip-off, the tendrloin and sirloin have totally different cook times, so the done-ness will never match. of course, all experts will make up some bullshit reasoning, because their jobs depend on it.

[Anonymous No.10689372]

>>10688355

Reddit

Spacing

Plz

Leave

[Anonymous No.10689397]

>>10681661
>How will /ck/ perpare these two New York Strip Steaks?
Light propane grill all burners, full blast. Dampen and set up wood chips in tin smoker box to center of grill with high flames. Close lid.
Rub steaks with coarse sea salt, pepper, raw garlic and olive oil. Sprinkle with balsamic or fresh sour orange from my tree. Set aside.
Slice french bread into planks, brush with microwaved butter and chopped garlic. Cover. Set aside.
Slice vidalia onion, bell pepper, eggplant, portobellos, zucchini, etc into slabs, prep with same marinade plus rosemary.
Microwave yukon golds, corn on the cob, or set up some wild rice pilaf on the stove. Set timers.

Go outside. Scrape and oil grill grates. Clean utensils and lay out two sets. Move aside smoking chips in box to cool side of grill, and lower burner.
Lay out peppers and onion slabs to cool side. To hot side start steaks to sear, moving after 3 minutes to create crosshatch grill marks. Cover for smoking. Pour over marinade juices and flip. Add eggplant, and other veggies if using, flip charred onions and peppers.
Walk inside, change out dirty plates for clean ones, washing any needed tongs or spatulas, refill wine or beer. Set table. Toss salad. That kind of thing! I might blitz a chimichurri or a compound butter with herbs or blue cheese to finish off steaks when I do the final flip and turn.

[Anonymous No.10689411]

>>10681719
This but use virgin olive oil instead

[Anonymous No.10689418]

>>10689411
>virgin olive oil
neck urself

[Anonymous No.10689514]

Just started learning how to cook steak:

>get room temperature steak
>liberally sprinkle coarse sea salt on each side
>heat pan until smoking
>cover pan with peanut oil
>sear each side 2 to 2.5 minutes
>1 minute into the final sear, melt 1.5tbsp of butter in pan, use spoon to scoop on to top of steak
>remove from pan and let sit for 5 minutes
>eat
>realize I forgot to add pepper afterwards for the 100th time
It's probably my stove or cookware, but I can't get the doneness to be consistent. Though I love how the surface comes out, makes it worth cooking even if it comes out medium well half the time.

>>10684308
Too bad my oven is so imprecise. I want to give sous-vide a shot but don't want to buy new equipment at the moment. How much better is this method to a straight sear?

[Anonymous No.10690744]

>>10682107
OBSESSED SHITSKIN

[Anonymous No.10690976]

>>10686231
Next time don't have a 400 watt microwave.