/ck/ - Food & Cooking

[Anonymous No.12311608]

Have a 600g beef steak. Should I cook it on the pan or electric grill?

[Anonymous No.12311615]

doesn't matter, just make sure to cook it sous vide first

[Anonymous No.12311621]

Make sure you don't listen to any one on this board. Sous Vide is ass. Unless you do it right you end up with stewed beef.

[Anonymous No.12311627]

Look at all of that connective tissue. Awful steak.

[Anonymous No.12311638]

>>12311621
How should I cook it tho

[afatoldman No.12311728]

>>12311608
Cover the steak in a small amount of an oil with a high smoke point. Liberally apply salt & pepper. Sear it for a minute or two per side in a hot cast iron pan then finish in the oven.

Google can help with the specifics. Be prepared for a lot of smoke.

[Anonymous No.12311802]

>>12311627
Connective tissue is good for you

[Anonymous No.12311811]

>>12311621
>Unless you do it right you end up with stewed beef.
1) any cooking method results in failure if you don't do it right.
2) the whole point of sous-vide is that it's virtually impossible to fuck up

That said, OPs steaks look so shitty that stew isn't a bad idea. Buy some with marbling next time, OP That's some shit-tier meat right there.

[Anonymous No.12311832]

>>12311608
cook it on a BBQ with charcoal, people need to stop pan cooking things that need to be grilled

[Anonymous No.12311854]

>>12311608

grind it up with some pork fat, these steaks look like shit

[Anonymous No.12311863]

>>12311832
You get a better sear on boneless steaks with a pan. You get a better sear on bone-in steaks with a grill. This is because the direct contact of a pan has better heat transfer than a grill, but bone-in steaks won't sit flat in the pan, making the grill the better choice for them.

[Anonymous No.12311887]

>>12311863

that's the dumbest shit I've read all day and It's TODAY.

[Anonymous No.12311899]

Just sear it quickly with a kitchen torch and dig in.

[Anonymous No.12311903]

>>12311608
Unless you cook it with moisture like a stew or braise it will be as tough as shoe leather. However, you could slice it @1/4" thick across the grain and marinate in a korean bbq or thai marinade then either grill direct or saute on high heat. Cooking as a regular steak will just be disappointing.

[Anonymous No.12311907]

>>12311887
I can't control the fact that you have poor knowledge of thermodynamics and lousy cooking skills, but I'm not surprised.

Go read the section on heat and energy in Modernist Cuisine.

[Anonymous No.12311921]

>>12311907

I've cooked hundreds of steaks to 135 perfect. A bone does nothing, idiot.

[Anonymous No.12311926]

>>12311907

You cook to temperature, not to your fucking desire. You should have a grill at 600 or a pan at as that hot. Stop being a cunt.

[Anonymous No.12311948]

>>12311907

Where'd you go? You got a page from Martha Stewart on how to cook beef? You fucking kids.

[Anonymous No.12311966]

>>12311921
>>12311926
>You cook to temperature, not your fucking desire.
Agreed. I'm not sure what that has to do with my post, anon. It's a simple fact that most bone-in steaks don't maintain 100% contact with a flat pan and therefore gives you an uneven sear. That has nothing whatsoever to do with internal temp. I didn't even mention internal temp, in fact the sear was the only thing I discussed, so I'm not sure why you're even mentioning internal temp. Do you think internal temp and searing are the same thing?

Pic related. See how there's no sear next to the bone?
Compare that to a pic of a grilled tbone which does have a sear there.

[Anonymous No.12311980]

>>12311966

You really shouldn't season your beef before the sear, it all gets burned if you're using the right temperatures. No I don't give shit, but brown like that is a dry sear. You need fat to make a dark sear. It should be a blackish, but not black cook. That's steak. That tbone you have is a mess. I can't teach cooking here.

[Anonymous No.12311989]

>>12311980
>You really shouldn't season your beef before the sear,
Agreed. That wasn't my steak, just a pic I found online to illustrate my point.

>but brown like that is a dry sear.
Now you're just spouting nonsense.

[Anonymous No.12312000]

>>12311989

when you fry in a butter or oil that isn't deep it goes brown like that. When you use the fat from the steak or a lard it goes dark.

I'm not lying to you.

[Anonymous No.12312008]

>>12311907
>Go read the section on heat and energy in Modernist Cuisine.
Go shill your foreskin ragu elsewhere, shlomo.

[Anonymous No.12312010]

>>12312000
That doesn't agree with my cooking experience, or with my knowledge of chemistry.

The color change comes from caramelization and the malliard reaction. Moderist Cuisine can explain the science behind it to you, which is why I referrered you there in the first place.

The explanation is really simple: when a bone-in steak is cut on a bandsaw the meat and the bone are of equal thickness. When you put the steak on the heat the meat contracts but the bone does not. That means that the bone sticks up above the surface of the meat slightly which prevents the meat near the bone from touching the pan. That's what fucks up your sear near the bone--the meat is only in the cooking fat you're using, it's not actually in contact with the pan itself. A grill doesn't have that problem because its cooking with radiant heat rather than conduction or direct contact with the pan. Again, refer to MC if you want the scientific details.

[Anonymous No.12312014]

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

[Anonymous No.12313422]

>>12311863
is it dumb to put my cast iron pan on the grill? Mainly to avoid turning my house into a beef sauna.

[Anonymous No.12314991]

guga foods probably knows what to do with it

[Anonymous No.12315665]

>>12311621
>sous vide is bad