Steak Instructional

[Anonymous No.11412578]

Alright dipshits, I'm about to teach you all you dumb fucks how to cook a steak

Step 1 - get steak

[Anonymous No.11412580]

[Anonymous No.11412588]

Step 2 - measure steak

[Anonymous No.11412598]

Step 3 - salt steaks and let them come up to temp. Pat dry then apply seasoning

[Anonymous No.11412599]

>>11412588
You can't cook, faggot.

[Anonymous No.11412600]

ribeye's are overrated

[Anonymous No.11412606]

Step 4 - place steaks into screaming hot dry cast iron skillet on a gas hob. Leave untouched for 3-4 minutes then flip and add butter. Aiming for medium, my personal preference for ribeye

[Anonymous No.11412611]

>trying to show how to cook steak
>goes for medium

[Anonymous No.11412613]

Step 5 - enjoy the trimmings seen in previous picture on the left

[Anonymous No.11412618]

Step 6 - final flip and baste in butter

[Anonymous No.11412625]

>>11412598
So you salt......and then you add seasoning
Very interdasting

[Anonymous No.11412628]

You forgot this.

[Anonymous No.11412636]

>Not reverse searing a ribeye
>Medium

You have zero idea how to cook. Enjoy your garbage, ruined meat, reddit.

[Anonymous No.11412642]

>>11412600
best cut
>>11412611
medium is how I like it

what a waste of dubs

[Anonymous No.11412644]

Step 7 - rest steak


>>11412625
Yes I suppose I have either autism or en extra chromosome or both. Still better off than 90% of all of you

>>11412628
I just didn't have any herbs on hand today

[Anonymous No.11412648]

>medium

[Anonymous No.11412653]

So how'd I do? Feel like I nailed the medium I wanted

[Anonymous No.11412659]

>>11412636
>>11412648
Why are steak fags such embarrassing mongoloids?

[Anonymous No.11412661]

>>11412653
looks good
i'd eat

[Anonymous No.11412667]

>>11412653
fuuuuuck, look at the size of that grey meat to pink.

[Anonymous No.11412669]

>>11412653
I consider this medium rare but it looks great

[Anonymous No.11412671]

>>11412653
good job OP. like i said, ribeye is overrated, but you cooked it nice. crust could have been a bit better though, and you lost a few points for not having fresh herbs for your butter.

[Anonymous No.11412674]

>>11412653
>nailed the medium
You tried

[Anonymous No.11412688]

>>11412653
Medium a great, but only on a thicker steak where the oven finish and carry over while resting can finish it while the sear isn't so difficult to get a good crust while not cooking 1/2 the steak to well done. 7/10 would chow happily with something really acidic to cut through all that fat.

[Anonymous No.11412737]

>>11412688
And before you think too harsh, I would only rate mine an 8/10. I am still trying to figure out how to get a better pan sear without smoking the house up, and I think I could only rate that a 9/10 if done perfectly. I would rate mine a 7.5, but the sauce bumped it a bit. Beef stock reduction reinforced with bourbon, onion, tomato, celery, and sage, and a touch of cinnamon and chili pepper made it taste very good. I would have to see an amazingly small sear line with evident crust via charcoal sear to go 10/10. It is a nigh impossible achievement for me, and I have not seen a pic of it yet, but I will strive.

[Anonymous No.11412742]

>>11412578
nice reddit thread i'm not reading any more you asshole i hope your stake fucking sucks

[Anonymous No.11412747]

OP, fuck the haters. 8/10 would eat.

try adding garlic cloves and rosemary springs to your basting butter for 9.5/10

[Anonymous No.11412809]

>>11412606
Brainlet here. I don't get this. I set the heat to high on my stove. When the cast iron was hot I put the steak in and the pan instantly caught fire.

[Anonymous No.11412824]

>>11412809
You need to put the fat in right before the meat to create minimal smoke point overshot. Even then, I often fire up, but you should be close enough to where a gentle but sudden blow of air with a towel will snuff it out. If you have a pan that is much larger than your meat, it will happen every single time if you're going for a high heat sear, and your pan seasoning will take a lot more care to get back to where you generally like it. Make some judgement calls on what is worth more to you.

[Anonymous No.11412829]

>>11412824
I mean close enough in timing, not distance. Don't sit there with your face right next to the pan unless you take a video to post.

[Anonymous No.11412858]

>>11412606
I accidentally get medium rare after 2 minutes each side, so I cut it down to 75 seconds per side for rare

[Anonymous No.11412872]

>>11412858
OP here. Sometimes I go rare. It can be really satisfying sometimes, but not all the time

>>11412809
>>11412824
>>11412829
I don't know what the fuck you two are talking about. My pan never catches fire, never even close

[Anonymous No.11412899]

>>11412872
You're probably adding meat before fat, which is a sin, or you're not really going for a high heat sear and crust, just some browning.

[Anonymous No.11412912]

>>11412578
>>11412588
>>11412598
>>11412606
>>11412613
>>11412618
>>11412644
>>11412653

[Anonymous No.11412914]

Any of you queers try putting beef stock on your meat instead of salt? I saw a video of marco pierre saying it was good but everyone in the comments called him a shill. I tried it and have basically never gone back to normal salt and pepper. I tried a normal salt+pepper steak a while ago and I really can't get behind them as much anymore.

[Anonymous No.11412922]

>>11412914
and by beef stock i mean the granulated kind.

[Anonymous No.11412942]

>>11412914
>using salt
>even using beef stock
yikes

[Anonymous No.11412946]

>>11412914
((((bouillon cubes)))) and ((((stock)))) are not real stock. Most of the grocery store stock isn't anything close to what a good stock should be. It is a broth, whether labeled stock or broth by the producer. Stock should be unseasoned, rich in thickening agents and flavor obtained from the simmering of meat, bone, and joint with vegetables, acid, and aromatics. It is fine to use in certain applications, but the labeling is terrible.

[Anonymous No.11412959]

>>11412942
>not even using salt
What do you use instead? Tears?
>>11412946
Yeah I know what "actual" stock is lmao. I don't use cubes, I use this shit. Obviously pretty fucking salty but just don't throw a tonne of the shit on it.

[Anonymous No.11412962]

>>11412653
Why does almost every home cooked streak look like actual shit here? Is that just what select looks like? They look like choice in the OP.

[Anonymous No.11412965]

>>11412959
>using salt
i found this pic of you

[Anonymous No.11412967]

>>11412959
Yeah, I use all sorts of short cuts. Different things for different applications, though. I haven't tried grinding up bouillon cubes to use as seasoning, though. I have a mortar and pestle and no idea why I haven't done so. I will give it a go on some chicken this weekend.

[Anonymous No.11412983]

>>11412965
i don't get why you're shitting on people who use salt but i'm more skeleton than man, and that's not just because it's halloween
>>11412967
neato, so you're actually gonna try it? I haven't tried it on anything other than meat, so can't verify anything else beyond meat. unless you have some proper substitute I think the grainy sand like stock you get from the store works best, I personally didn't like the really fine powdery stock.
obviously liquid stock wouldn't work as well, but I've never tried so who knows.

[Anonymous No.11412985]

>>11412653
>Those enormous, chewy, chunks of fat
8/10 sear, good internal color, 0/10 on actually doing the cooking.
You've got the "slap it in a hot pan" part down, now actually cook the damn things and don't leave all the fat unrendered

[Anonymous No.11412986]

>>11412983
egh, i'm bad at explaining, by meat I mean beef.

[Anonymous No.11412994]

>>11412983
I will try it. I've not used the stuff you posted, though. I have some bouillon cubes in my pantry that I will mash up with some dried herbs in the mortar. I see no reason why it shouldn't be really good. I mean, maybe it'll scorch stupidly fast or something like that, but I don't see why it would any faster than any other kind of rub. Maybe I'll put a little brown sugar in the mortar with it to make sure it has some melting action before it goes straight to scorching. That makes a mess in the mortar, but it's nothing that I haven't dealt with before.

[Anonymous No.11413020]

>>11412985
I love my fat unrendered. Once in a great while I'll render fat on pork, but never on beef

[Anonymous No.11413021]

>>11412994
Nice, you seem to know more about general cooking than me so you probably know what's up.
>maybe it'll scorch stupidly fast or something like that
Kinda, i can't imagine it not doing so good with a real thick cut of meat, but otherwise it just makes a nice crust. Wouldn't be surprised if you couldn't find the thing I posted though, i'm from Australia so we probably have different stuff.

[Anonymous No.11413028]

>>11413021
can imagine* not "can't imagine"

[Anonymous No.11413044]

>>11413021
>>11413028
Nah m8, I've had vegemite an it ain't nothin compared to bouillon salt-wise. I probably could find the stuff you posted if I was intent on it, but I am afraid the whiskey and beer has made me too lazy, and I believe it will last through the weekend. Mortar and pestle shennanigans it is.

[Anonymous No.11413050]

>>11413044
Good luck m8. It might not be for you but it's no doubt my favourite way to cook steak.

[Anonymous No.11413060]

>>11413050
Cheers to the good ideas. One more thought. You think some lemon zest would fuck it up? Go straight for the savory, or try to add some zing to it?

[Anonymous No.11413072]

>>11413060
>You think some lemon zest would fuck it up
Not done it myself but I really can't see it doing any harm.

[Anonymous No.11413080]

>>11413072
OK, will try it. It's going chicken with chicken bouillon, not going with beef, so I am venturing into some unknown territory now, but it seems like a plan in my state of mind. Screen capping and hopefully will update over the weekend. If you're a regular, hopefully I'll have an update.

[Anonymous No.11413088]

>>11413080
Awesome dude. I don't consistently browse /ck/ that often but i'll be sure to keep an eye out to see how you go.

[Anonymous No.11413090]

While you 300 pound niggers are out there eating ribeye for 12$ a pound, Im cooking up lean ass nutritious top round for 4$ a pound, saving money and looking good doing it

[Anonymous No.11413097]

>>11413090
>download(21)

[Anonymous No.11413687]

>>11412962
OP here. These were select steaks. I can't really answer your question though. Steak seems hard to photograph well, and I'll admit my lighting is poor. Do you have any better steak pics you've taken that you could share?

[Anonymous No.11413694]

>>11412588
you already fucked up if you didn't have the butcher cut them to your specification

[Anonymous No.11413707]

>>11412688
What are those balls?

[Anonymous No.11413863]

>>11413694
If I had wanted higher quality steaks then I certainly would have. But there was no occasion worth spending any extra when I really just wanted to satisfy a craving for steak. These were prepackaged select ribeyes at $9.00/lb

[Anonymous No.11413897]

>>11412606
it's better if you flip every 30 webinars and also add oil in my opinion

[Anonymous No.11413902]

>>11413687
Your pic looks great, other anon is just being a lil bitch

[Anonymous No.11413912]

>>11412914
I did purely because of that same MPW video you watched. It was OK, I much prefer salt and pepper.

[Anonymous No.11413915]

>>11413090
>>11413097

[Anonymous No.11413918]

>>11413863
That's a tumor not a steak

[Anonymous No.11414050]

>>11413707
Potatoes

[Anonymous No.11414072]

>>11412598
Retard

[Anonymous No.11414080]

>>11414072
What am I doing wrong?

[Anonymous No.11414169]

>>11412578
This is how I did my 18oz entrecote
>go all out with salt and pepper on all sides
>set on a rack and let it sit there for at least an hour
>get skillet screamin' hot
>oil the meat not the pan
>put the meat in
>give little shake
>let sear for 2 to 3 minutes
>turn
>give little shake
>let sear for 2 minutes
>add butter thyme and garlic
>baste, turn, baste, turn baste for about a minute
>take it out, put back on rack, pour over fat from skillet
>let rest for 5 minutes
>cut and eat

[Anonymous No.11414172]

>>11412600
so is your mother but people still service her juicy loins.

[Anonymous No.11414180]

My steak is mouth watering, the secret ingredient is montreal chicken spice. Not even trolling.

[Anonymous No.11414263]

>>11412578
Step 0 - get a kitchen with an exhaust fan above the stove or else your whole apartment will be filled with smoke

No steak for me i guess.

[Anonymous No.11414684]

>>11412588
what the fuck

[Anonymous No.11415012]

>>11414180
OP here. I used Spicy Montreal steak seasoning on these. Might have to give the chicken seasoning a try. Thanks

[Anonymous No.11415190]

>>11412606
>putting pepper on beforehand
don't listen to this fool

[Anonymous No.11415201]

>>11412600
This.
>paying for all that extra fat you aren't going to eat
Even more retarded is people who pay more for bone in. Sirloin is the way to go.

[Anonymous No.11415225]

>>11415201
But I enjoy eating the fat almost as much as the meat itself and am willing to pay for it. People are always saying it's chewy and inedible, but i almost always find it to be gelatinous and basically melts in you mouth. Maybe those people are confusing gristle with fat. With a few crystals of finishing salt it is incredible

[Anonymous No.11415232]

>>11415225
You sure are a dirty girl

[Anonymous No.11415240]

>>11415201

[Anonymous No.11415260]

>>11415225
Agree. When I cook a ribeye, I savor the fat but it's always with a sense of guilt like those religious fanatics who cover their heads when they eat something incredibly delicious. I know it will probably kill me in my 50's, but it's worth it.

[Anonymous No.11415581]

>>11412914
Did it again and I have to say for some reason it tastes way better this time. I used an entire cube for one steak as opposed to half a cube per steak and it seemed to turn out better. I don't doubt that MPW was just shilling for Knorr, but it's still pretty good.

[Anonymous No.11415598]

>>11415201
What kind of faggot doesn't eat the fat on a ribeye?

[Anonymous No.11415615]

>>11415260
dietary cholesterol has minimal effect on arterial cholesterol, mostly determined by genetics

so if your gpa died of heart disease might be a good idea to avoid mixing carbs and fats. Pick one or the other.

[Anonymous No.11415622]

>>11412671
>ribeye is overrated
what do u like? ribeye is pretty damn good.

[Anonymous No.11416325]

>tfw my oven is broken and I literally cant into steak without one
I just want a nice juicy ribeye FUCK

[Anonymous No.11416703]

OP here just bumping with a pic of some beef skewers I made. I want to see more steak pics folks

[Anonymous No.11416774]

>>11416325
I have never once used an oven to cook steak. Should I start?

[Anonymous No.11416793]

>>11412598
>pre-salting meat
retard

[Anonymous No.11416795]

>>11415201
>He doesn't eat the fat
What are you, Vegan?

[Anonymous No.11416804]

>>11416774
I only recently learned of the existence of "prodding the steak with your tongs and using the texture to judge doneness"

Even knowing that now, it still seems so much easier to just stick in thermometer in and get them perfect.

[Wuhan Traveller No.11416805]

>>11416703

Here's a filet I did some time ago using a reverse sear.

[Anonymous No.11416811]

>>11416805
I'm very much pro-OC here, but you're a bad cook, OP.

[Anonymous No.11416816]

>>11416811
I don't see anything wrong with it.

[Anonymous No.11416828]

>>11413897
Huh?

[Anonymous No.11416844]

>>11416811

Doesn't post his own culinary disaster.

[Wuhan Traveller No.11416847]

>>11416811

I'm sorry it's not up to your standards, anon. It was delicious nonetheless.

[Anonymous No.11416880]

>>11416811
Why? That looks good fine to me.

[Anonymous No.11416886]

>>11415225
Hey I remember you.

[Anonymous No.11416901]

>>11416811
Just want to clarify that this >>11416805
is not me. This anon stepped up and is contributing his OC because he's not a pussy that's scared of criticism. Quit being faggots and post your steaks if you think you're better than me

[Anonymous No.11416903]

>>11416805
>>11416847
Looks good btw. Nice work

[Anonymous No.11416911]

>>11416901

[Anonymous No.11417358]

>screaming hot pan
>indoors

Do you guys disable your fire alarms or something?

[Anonymous No.11417373]

Hey OP, just wanna let you know that its great youre posting OC. Dont let these overly opinionated faggots steer you from making these posts. Im glad to see effort being put back into posting instead of the exact same low effort rehashes you see all over this fucking site. Keep it up.

Also
>that amount of pink
>medium

I dont think so.

[Anonymous No.11417383]

>>11412606
>medium, my personal preference for ribeye
ah, finally a person I can appreciate
so sick of the "always mid rare" trend
a ribeye is best at medium

[Anonymous No.11417388]

Love u steak thread. Fuck the haters

[Anonymous No.11417391]

>>11415260
>Roman Emperors stabbed out ortolans’ eyes in order to make the birds think it was night, making them eat even more. The birds are then thrown into a container of Armagnac, which both drowns and marinates the birds.[6]

>The bird is roasted for eight minutes and then plucked. The consumer then places the bird feet first into their mouth while holding onto the bird's head. The ortolan is then eaten whole, or without the head and the consumer spits out the larger bones. The traditional way French gourmands eat ortolans is to cover their heads and face with a large napkin or towel while consuming the bird. The purpose of the towel is debated. Some claim it is to retain the maximum aroma with the flavour as they consume the entire bird at once, others have stated "Tradition dictates that this is to shield – from God’s eyes – the shame of such a decadent and disgraceful act",[6] and others have suggested the towel hides the consumers spitting out bones.

[Anonymous No.11417426]

>>11417358
Thin, lean steaks are totally fine if you do that. Just don't try to cook a prime ribeye like that unless you want everything inside your apartment covered in a glaze of grease

[Anonymous No.11417768]

>>11413090
>He thinks lean meat is better for you

Must be delicious with a side of skim milk too.

[Shadow the Edgehog (Frost) No.11417790]

>>11412625

>Yuru Camp

Sooo goddamn comfy t b aych fampai.

[Anonymous No.11417903]

Do you guys eat the fat part from the strip steak?

[Anonymous No.11417907]

>>11415201
Sirloin is best go to cut.

[Anonymous No.11417914]

>>11417903
I EAT THE WHOLE STEAK. A LIFE DIED SO YOU COULD CONSUME IT. NOT ONE PART OF IT IS GARBAGE.

[Anonymous No.11417917]

>>11417914
Maybe I didn't melt it properly or sear it right I just can't eat it mate.

[Anonymous No.11417925]

>>11412653
It looks good but you really should have put the steak on it's side to cook/render the fat.

[Anonymous No.11418217]

>>11417391
You wear the towel so you can play the bird's peepee with your tongue before you eat it. French won't admit this but it's true.

[Anonymous No.11418323]

>>11417925
My mom and her sisters used to physically fight each other over who would get the fatty part of the steak when they were kids. The 60's were a wild time.

[Wuhan Traveller No.11418444]

>>11416901

Thanks, anon. I've been working on perfecting my steak technique.

[Anonymous No.11418480]

>>11418444
weeabo you need to leave

[Wuhan Traveller No.11418607]

>>11418480

Says an anonymous voice on an anonymous image board.

Two words: Fuck Off

[Anonymous No.11418619]

A mean bean cleaver with a razor's edge
I'm a vegan dream eater meat mother lovin' laser sledge
Cunning linguist spinning hits
Running rings wistfully around you while I'm winning this
Fuck your copypasta
I bring the meat blaster
On a beat I kick it faster
I'm the rhymin' everlaster

Carnivore bitches are delicious (mmm)
Not too vicious (mhm)
I don't wanna wash no dishes (mm mm)
I bring the meat up on the beat (eat me baby)
There's no carbage in my kitchens (teach me baby)
That garbage I'm ditchin' (impeach me baby)
Cause the meat up in my kitchen's firin' up the heat in my metabolism
I think I might skeet skeet skeet skeet along to the meat beat
This is meat rehabolism
Sync'd to the mother lovin' beat of this song
It's fat-adapted fab-o-lism
Try a little dabble-ism
With yo mother or yo sister man I bring the meat up all night long in conversation
All across the nation and on every street
To the beat of this song yeah I fire up your grill and bring the heat
With yo daughter I'ma feed her meat until she tweet about it
I think she might tweet tweet tweet tweet along to the meat beat
Meat rehabolism all across the internation
You don't need to bring the heat about it

I see you creepin'
Don't ever doubt it
Peep-peepin' along
While I'm mother lovin' bone in raw discussion 'tryna educate
You’re bakin' sweet cakes in the oven?
Watchin' feet pornicate?
What about the babymakin’?
No carbs it ain't complicate
I bring the beef and the bacon
For all the lambs
My teeth like percussion
I don't spread no cuckin' jams
The meat that I masticate
Spreadin' like my dope jams
Keeps me off my tater-tate

Straight trippin' on mind boggled JP lobsta ethics
You's a blind goggled sucka' G
Now I'm dippin' with all 'ya hos and tricks
Meat mobsta on my flow I'm on my death mix
For my homies in the Carnivore Clan
I'll lend your girl a hand and teach her more and more
She can listen to my feature while she eat'cha
I don't have to meet'cha to meat'cha

justmeat.co

Cake=Cancer Steak=Cure

[Anonymous No.11418644]

>>11418607
That's thirteen words, weeabo

[Wuhan Traveller No.11418650]

>>11418644

Learn to parse, motherfucker. That's 3rd grade shit, and you failed.

[Anonymous No.11418651]

>>11418619

[Wuhan Traveller No.11418655]

>>11418644
I'm sorry you're right, can you fuck me with your thick veiny cock please daddy?

[Anonymous No.11419196]

>>11418323
I'd fuck your mom then your sister

[Anonymous No.11419738]

>>11418644
Did someone say weeaboo?

[Anonymous No.11419751]

what to do with those Osso's?

[Anonymous No.11419763]

>>11412642
>medium
What a waste of steak

[Anonymous No.11419767]

>>11417925
Thanks, I will. I've done it before but just forgot this time. I was kinda drunk on Canadian Club

>>11414072
I've been thinking about this and want to ask again what's wrong with my method
>take steak out of fridge
>salt (to bring surface moisture out for a better sear, right?)
>let rest (salted) for 30-45 minutes
>pat dry
>apply spicy Montreal steak seasoning and black pepper
>right into screaming hot dry pan
If it's the burning of the black pepper, I actually like it that way

[Anonymous No.11419773]

>this fucking thread
Holy shit, imagine broadcasting your retardation to the world on a Japanese cartoon board

[Anonymous No.11419824]

>>11417373
Thanks friend

>>11413902
You too

[Anonymous No.11419892]

Did I do good?

[Wuhan Traveller No.11419968]

>>11419751

I cook beef shanks quite often. A really great, flavorful cut of meat. They do well with a slow braise. I usually just season with S&P, maybe a dash of soy sauce and garlic powder. If I have any left, I'll poor a glass of red wine into the baking dish. Around 275 degrees four at least four hours and they're perfect. Don't forget some crusty bread to spread that bone marrow on. Heavenly...

[Anonymous No.11419985]

>>11412653
>nailed the medium
That's medium rare, bordering rare. Medium has barely any pink at all. Still looks good.

[Anonymous No.11420003]

>>11419968
Awesome. Sounds like a plan.
Guess it would work perfect in my slowcooker, too.

[Wuhan Traveller No.11420083]

>>11420003

Yes. These will do fine in a slow cooker. Good luck! Posts the results.

[Anonymous No.11420093]

>>11419767
She's a beaut anon

[Anonymous No.11420781]

>>11420083
Where do you get your steaks from?
Metro?
Or do you find a Hui butcher and tell them how to carve it off?

[Wuhan Traveller No.11420812]

>>11420781

In the US I go to Mexican butchers. They seem to be the ones with fresh beef shanks. Here in China I buy oxtail, which is a close assimile to beef shanks. Enough that the final result is the same.

[Anonymous No.11420825]

>>11412653
I was skeptical, but it looks good anon.

[Anonymous No.11420871]

Butcher here, inside tip, ask for "cap of ribeye".

[Anonymous No.11421096]

>>11420871
The cap is the spinalis portion, right?

[Anonymous No.11421354]

>>11412600
Chuck steaks are superior.

New Yours are inferior to flat irons.

[Anonymous No.11421561]

>>11421354
OP here. Chuck steaks can be just as good as a ribeye. I have been getting some really good chuck steaks for cheap lately

[Anonymous No.11421656]

>>11419196
There's 6 of them, so have to your hearts content.

[Anonymous No.11421673]

>dude i have fresh meat
>brb ruining it with salt

YOU'RE FAT!

[Anonymous No.11421680]

>>11419767
>salt (to bring surface moisture out for a better sear, right?)
>let rest (salted) for 30-45 minutes
This is where some confusion comes in.
Salt beforehand, the meat pulls in the salt and you are able to taste it better throughout.
Salt too long, it may dry out or you get those pools of moisture
It's up to you to figure out the perfect amount, I like to salt and put in the fridge for an hour or two, but 30-45 minutes sounds ideal as well. Looking at the picture it doesn't get much better.

[Anonymous No.11421701]

>>11419892
looks dry desu senpai

[Anonymous No.11421715]

OP is a fag
Good steak starts with restaurant quality meat which isn't always easy to get.
It should be cooked from room temperature over a very hot pan, enough on each side to seal it off then finished in an oven for about 5 minutes.
It should be left to rest for however long you baked it.
Oil the meat, not the pan.

[Anonymous No.11421742]

>>11421715
>restaurant quality meat
>seal it off
>baked it.
Holy shit

[Anonymous No.11421867]

>>11421742
The best cuts are reserved for restaurants.
Yes seal the juices inside
Yes bake it if it's got any thickness, I cut my eye fillets taller than they are round

[Anonymous No.11422505]

Which one would you pick and how would you like it cooked?

[Anonymous No.11422535]

>>11422505
D medium blue

[Anonymous No.11422545]

>>11422505
D med-rare

[Anonymous No.11422573]

>>11412606
So this has now turned into how to fuck up your steak useless cunt.. 3-4 mins fuck my sides

[Anonymous No.11422617]

>>11421867
>Yes seal the juices inside
That's a myth

>>11412578
I'm having one I cut from fillet later today. I guess I could take a pic. It's not a very thick one since I just don't have the appetite these days.

[Anonymous No.11422640]

>>11422505
B, rare, no rendering the fat

[Anonymous No.11422667]

>>11419751
You make osso buco with them.
Love that dish. Haven't seen that cut on sale for a while, though.

[Anonymous No.11422710]

>>11416901
>>11419767
>>11419824
Good god. That looks incredible. It's only 3 days into November, don't do this to me.

>>11422505
C or D, rare to med-rare.

Just to add to the conversation about fatty steaks: I personally like to remove the fat from mine before cooking them. Not because I dislike the fat though. Dice up the trimmings, salt them good, fry 'em up. Like bacon bits but on the next level.

[Anonymous No.11422815]

>>11421561
hey can you shut the fuck up please, some of us like our inexpensive cuts to stay inexpensive

[Anonymous No.11422976]

>>11414169
>>11412688
>>11412598
>Resting the steak while the seasoning is on it.

I FUCKING HATE ALL OF YOU
okay back to the scheduled programming: you get the meat out and let it sit till room temp. THEN you add salt and basic bitch freshly ground pepper. Dassit. While you seasoning it, your skillet should be hot af by now. Put that shit in there. Don't you fucking dare let it sit while salted.

[Anonymous No.11422981]

>>11412985
How would I go about rendering the fat without overcooking the steak?

[Anonymous No.11423001]

>>11422976
room temperature makes no difference, it's a fairly recent "old wives tale" that has no grounding in reality. Your pan will be hundreds of degrees, the difference between the fridge and room temperature won't make any difference
The only reason I leave it out is to let it sit on paper towels so it's got a drier surface.

[Anonymous No.11423015]

>>11412588
uh, sir, what would you recommend as the finest kitchen measuring tape? I've already thrown out my other rulers and measuring tapes in anticipation of your answer.

thank you kindly,

The Great Brankovic

[Anonymous No.11423028]

>>11422617
No need to repost. I cooked a steak and posted it here
>>11422842

[Anonymous No.11423037]

>>11412588
This is hilarious.

[Anonymous No.11423059]

>>11418323
The fat is the tastiest part

[Wuhan Traveller No.11423086]

>>11422976
>Don't you fucking dare let it sit while salted.

Incorrect. You should generously salt the steak and let it sit uncovered in the fridge for at least 6 hours. The salt dissolves thereby seasoning the inside of the meat. Plus, the low humidity dries the steak out, concentrating flavor.

[Anonymous No.11423092]

>>11412922
>and by beef stock i mean not beef stock

[Anonymous No.11423099]

>>11412965
i want to fuck his front butt

[Anonymous No.11423120]

>>11419968
>Heavenly...
you sound like a fag, but also you sound cool. im conflicted

[Anonymous No.11423136]

>>11412653
Pan wasn't hot enough when you put it in.

[Anonymous No.11423143]

>>11423120

How else would you describe roasted bone marrow on a hunk of crusty bread?

[Anonymous No.11423191]

>>11415201
>He doesn't eat the bone
I bet you use utensils to eat steak too.

[Anonymous No.11423319]

>>11423191
Coming clean: I'm not the only one who eventually forgoes utensils and picks up a tbone to gnaw all the hard to cut meat off the bone, am I?

[Anonymous No.11423410]

>>11421701
Are you retarded or do you need your eyes checked?

[Anonymous No.11423426]

>>11412600
>be watching some guy on youtube talking about different cuts of steak
>watch him actually say that rib eye is superior to porterhouse
>try to dislike the video but not logged in
>log in but now I can't find the video I was just watching
>spend next fifteen minutes finding the video so I can dislike it

[Anonymous No.11423433]

>>11422981
When it's sealed gently hold the stake on its side and render the fat directly, easier to do with two implements and against the edge of the pan.

[Anonymous No.11423579]

>>11423015
I suppose you could use your dick, but that would only work for steaks under 1.5 inches

[Anonymous No.11423600]

>>11412653
The sear is alright but you didn't render the fat and you plated it like a mongoloid. Kill yourself.

>>11416901
Again with the mongoloid plating. Kill yourself.

[Anonymous No.11423791]

>>11417917
Brainlet here, but maybe if you seared it on its side so that the fat renders?

[Anonymous No.11423946]

>>11422505
D, blue rare plz

[Anonymous No.11424101]

>>11423136
It was screaming hot