/Steak General/

[Anonymous No.13648743]

Thread for steaks and meat discussion, the place you should post to if you have questions like:

>what did I buy?
>how do I cook it?
>did I fuck up?
>is it raw inside?

Bat meat not accepted

[Anonymous No.13648751]

I cooked the Spider steak (it was my first time) and I actually liked it a lot even though it had some hard chunks on the exterior I had to discard.

I thought it was a quick sear, like 1 minute per side, but...

[Anonymous No.13648753]

...it was too raw for me, I ate some piece and then back to the pan for an extra minute.

[Anonymous No.13648757]

>>13648751
>Spider steak
I love when butchers make up names for steaks just for a laugh

[Anonymous No.13648758]

That fixed it.

I was happy with that steak, really good for so cheap.

[Anonymous No.13648760]

>>13648743
>steak general

how pathetic can americans get?

>>13648751
>spider steak

not a thing, american

>>13648753
typical american, cant even cook meat

[Anonymous No.13648761]

>>13648753
Anon..... stop cooking

[Anonymous No.13648767]

>>13648760
As opposed to “let’s make 80 threads per day “rate my steak / give me tips”.

Sorry if I want to keep the board clean faggot.

>>13648761
Thanks

[Anonymous No.13648768]

>>13648743
Steak is the Joe Rogan of food. Boring, middlebrow trash beloved by those with strong, stupid opinions and a microdick complex.

If steakfags spent 1/10th the amount of time they spend obsessing over whether the steak comes to room temperature or not on literally ALL THE OTHER FOOD THAT EXISTS, they might actually be halfway decent at cooking

[Anonymous No.13648774]

>>13648768
Obsessed

[Anonymous No.13648775]

>>13648761
What the fuck kind of attitude is this? You should be ashamed of yourself. Why don’t you tell him how to fix it you fucking faggot.

[Anonymous No.13648779]

>>13648757
hes american, what did you expect?

>>13648758
it didnt fix anything, american

>>13648761
this, americans should not be allowed to use kitchens

>>13648767
as opposed to not being an american

>>13648768
its american food

[Anonymous No.13648781]

>>13648775
Hi, you must be new here.

[Anonymous No.13648783]

>>13648774
yea americans are obsessed with obisity and retardation

>>13648775
its an american attitude

>>13648781
hes american, what do you expect?

[Anonymous No.13648790]

Why my cast iron keep smoking with grapeseed oil?

What the shit am I doing wrong guys?

I oven seasoned it last time, cooked a steak in and it was perfect, then I took it out to cook another steak yesterday and when it was heating on medium-low it started smelling like burned oil (the pan was cleaned and of course placed on the shelf with a drop of grapeseed oil spreaded and cleaned with dry paper towel as usual), then I added the grapeseed oil to sear the steak and it smoked with the fire on medium.

Is it ok? Why last time it didn’t happen?

I’m scared because it irritates my lungs even though I cook with all the windows opened.

[Anonymous No.13648797]

>>13648790
>Why my cast iron keep smoking with grapeseed oil?

try not being american

>What the shit am I doing wrong guys?

yes, american

>Is it ok? Why last time it didn’t happen?

because your american

>I’m scared because it irritates my lungs even though I cook with all the windows opened.

HAHAHAHAHAHHAH harden up american

[Anonymous No.13648799]

>>13648790
Put salt on the meat and cook it.
Stop acting like you're the scientist inventing the cure for coronavirus, we've known how to cook meat for millennia.

[Anonymous No.13648803]

>>13648758
Anon, one thing to think about is salting and peppering it, then leaving it to come up to room temperature (covered) for an hour to an hour and a half. The salt will enhance the thermal conductivity, allowing heat to penetrate better. Allowing it to come up to room temp slowly will give you less degrees of temperature to have to raise the meat. Also, keep flipping, the steak is not ruined if you flip it more than once. Flip it 10 times if you need to.

This >>13648758 looks good, good job anon.

[Anonymous No.13648804]

>>13648779
It’s funny because I’m not american and usually I know how to cook steak, that was my first time with a steak like that and if you tried cooking one of these yourself you’d see that they “close” themselves with the heat because of the fat spider on the upper side (that’s the reason for its name) kind of like veal shank if you don’t make cuts in the fat on the sides.

Pic related is from google, it’s not that better than mine.

[Anonymous No.13648814]

>>13648799
hes american, why are you even explaining it?

>>13648803
wrong, american

>>13648804
dumb cunt american cant even cook a steak

[Anonymous No.13648817]

>>13648803
Thank you anon, I did everything you said but flipping the meat X times.

I did that once I reheated the pan (thanks god cast iron stays hot for a lot of time) and threw the steak inside again, since it was already seared I played with it and browned even more.

The steak was very good even blue but it’s really not my kind, I tried but I don’t like the mildly cold inside.

[Anonymous No.13648819]

>>13648790
Probably smoking from past misdeeds, not the grapeseed.

>>13648799
This anon is correct as well.

[Anonymous No.13648824]

>>13648804
*the fat web

With that said stop trolling you’re not even funny and also if there’s something you can’t say about Americans is that they don’t know how to cook a steak...underage fuck

[Anonymous No.13648834]

>>13648819
Ok, just to be sure: when I’m done cooking I clean the fat and the shit in the pan with paper towels and then I wash the pan with hot water and using a brush or a wood scraper I remove the caramelised bits, then dry the pan for 5 minutes on low fire and oil it when it’s cold.

Is it ok? I can smell something burned if I smell the pan... :(

[Anonymous No.13648838]

>>13648824
>if there’s something you can’t say about Americans is that they don’t know how to cook a steak...underage fuck
Not the "americans" spammer but I don't really agree with this. Americans are obsessed with stupid rules about steak that aren't even correct. For instance that more fat is universally better, that dry aging is automatically good, that angus is the best breed of cow, that blue rare is a good way to eat meat (while being squeamish about actual raw meat), that other flavors besides salt are a sin or a "waste" of meat, and that steak is some kind of primo sophisticated exclusive luxury food and not turbo pleb walmart tier pseudo-luxury, on the same level as buying a Tommy Hilfiger overcoat to go with your Mens Wearhouse suit and not cutting the tags off because you want everyone to know you have a name brand $199 Tommy Hilfiger suit just like those jet setters in Hollywood, inb4 "projection", inb4 "is this pasta"

[Anonymous No.13648847]

>>13648834
The pan looks ok btw

[Anonymous No.13648868]

>>13648834
>>13648847
Good lord anon, that looks great. Honestly, when my wife is not around and things get too funky, I wash my pan scrubbing with light dish soap. I rinse until under hot water there is no hint of a soap bubble. I immediately coat the whole bitch, bottom included, in a light coat of high=heat oil. This seems to reset everything back to basics, at least for me (and I cook my fair share of steaks).

[Anonymous No.13648893]

>>13648868
Ok last anxiety question: for the first time today when the pan was heating it started sweating oil. Wtf.

Why does this happen? Maybe it’s what is burning. I literally use a drop of oil when I put it away and before cooking I dry the pan again with a paper towel, it’s already dry but the towel gets a little dirty “brown”.

On the bottom of the pan there is a sticky patch, I fear like the coating is coming off :/

I use the pan once every two weeks.

[Anonymous No.13648916]

>>13648893
It’s just old oil or meat fat. Dish soap dissolves it, but if you dissolve it the iron has no protection against the oxygen in air, so it will immediately rust. Therefore, if you want to strip off the old oil, make sure to immediately replace the old oil with new, high-heat oil, ideally within 30 seconds. Whole pan, inside and outside. You can also use harsher sponges, metal sponges with soap, it doesn’t really matter. The one thing that matters is the soap must be completely, 100% off, and there must be no more than about 30 sec naked cast iron to air without a nice coat of high-temp oil.

[Anonymous No.13648921]

>>13648743
CanI put a bit of HP sauce on my steak or is that a faux pas?

[Anonymous No.13648960]

>>13648916
Ok thank you anon.

Next time I will also try with more than 1 tbsp of oil in the pan, maybe the pan is still too “young” with the renewed coating.

I followed this guide btw (oven) https://fieldcompany.com/pages/how-to-season-cast-iron-pan-skillet

The last time I did it I used corn oil with the oven blasted to the max

[Anonymous No.13648963]

>>13648960
I meant the time before this last seasoning with grapeseed I did it with corn oil, both of them supposedly can hold up to 220/230C

[Anonymous No.13649239]

>>13648753
what the fuck.....
ITS RAW

[Anonymous No.13649276]

Got a hanger steak for Friday, thinking I might try dry it out a bit before then. Will salting it liberally and leaving it uncovered on a wire rack in the fridge be ok? I'm worried it could go moudly in that time since it's just my regular fridge full of other stuff and doesn't have any air circulation.

[Anonymous No.13649313]

Anyway, save your steak fat and drippings and then fry quartered mushrooms in it. The mushrooms will taste better than the steak itself.

[Anonymous No.13649314]

>amerifats who cant cook itt
not surprised at all
you can eat it medium-raw to raw if you let it be in room temperature first otherwise it will be cold in the middle and not as tender
let it rest 5-7 minutes after cooking
cook your steak with butter, lard and pressed garlic

[Anonymous No.13649792]

Top

[Anonymous No.13649796]

what flavor jellybeans go best with a milksteak?

[Anonymous No.13650549]

>>13648743

[Anonymous No.13650664]

>>13648743
What cut of beef (or lamb/mutton) is best for shredded/pulled meat? Typical steaks don't seem to give me long enough strands of meat and clump a lot. I tend to use the pressure cooker method so if anyoke knows a better method for nicely separated strings of tender, juicy meat, I would be very grateful.

[Anonymous No.13650744]

>>13650549
Hide your dogs before you do this.

[Anonymous No.13651127]

>>13650549
whats the joke? some kind of firing mechanism relating to guns?

[Anonymous No.13651162]

>>13648768
t. lowtest male

[Anonymous No.13651198]

>>13651127
it puts you on a potential domestic terrorism list. that's the joke.

[Anonymous No.13651307]

>>13648751
>spider steak
That sounds like some bullshit from WoW

[Anonymous No.13651311]

>>13651198
If you understand that joke you should probably be on a watchlist anyway

[Anonymous No.13651325]

>>13651311

[Anonymous No.13651706]

>>13648838
I actually agree with everything you said and I'm American. We're not all retarded. Just most of us.

[Anonymous No.13652662]

>>13648790
Maybe bad oil, or it's not clean

[Anonymous No.13652664]

https://www.youtube.com/watch?v=3ynSolSSOs4

[Anonymous No.13652666]

Big ass steak and a roasted chicken

[Anonymous No.13652762]

medium master race

[Anonymous No.13652858]

>>13648753
Awful. That is raw.

[Anonymous No.13652862]

>>13648790
You likely burned the oil. Instead of adding it to the pan you should brush it onto your steak.

[Anonymous No.13653832]

How much would you pay for these per kg/lbs.
Also anyone ever buy frozen pieces? I got some too but it needs to thaw before I can portion it.

[Anonymous No.13653842]

>>13648743
Babybeef always good

[Anonymous No.13653845]

>>13648758
red inside, not very good, sucks to eat

[Anonymous No.13653854]

>>13653832
$0 desu. Very poor looking Delmonico steaks. I’d rather spend more and get a proper looking delmonico. Buying shitty steaks because they’re cheap is a major pet peeve of mine. I had some family come over for dinner a while ago. I wanted to spend $40 on a few nice prime New York strips for us but they insisted on bringing roughly $40 worth of sale tenderloin they had bought. It was utter dogshit meat and it completely ruined the meal.

[Anonymous No.13653906]

>>13653854
what part looks bad?

[Anonymous No.13654192]

Cheap ass rump cooked medium rare, Italian sauce with diced pancetta and mushrooms, and some simple basmati. Very yummy!

[Anonymous No.13654195]

>>13648743
Killing and eating animals for meat is animal abuse. Go vegan.

[Anonymous No.13654791]

when I bite into the hard/crunchy piece of fat in a steak, am I supposed to ignore it and swallow anyway? how much should I be trimming off and leaving on the plate uneaten?
in before I'm a faggot for leaving any part uneaten.

[Anonymous No.13654837]

>>13649276
Should be fine. Just clear out a rack and allow for some air to go around the whole thing.

[Anonymous No.13654954]

>>13648743
if it isnt dry-aged high quality steak, i'd rather have a chicken fried steak.

[Anonymous No.13655009]

I just love the cheap flat cuts to slice in thin pieces.

Fingerfood at its best.

[Anonymous No.13655069]

>>13654791
You're eating it, dude. Do what the hell you want. Personally I love steak fat so fucking much, but it isn't socially acceptable to ask "are you gonna eat that" regarding someone else's food, much less the fat they didn't eat off their steak. Pork fat is great too.

[Anonymous No.13655175]

>>13648753
Delicious, I love blue steaks.

[Anonymous No.13655202]

How do I avoid burning oil? Idk how to check if the oil temperature is up to its smoke point or not, to check what is smoking.

I never feel burnt smell btw but when I use oil in my cast iron I get a thick smell of oil who also fucks up my kitchen with grease, that’s why I usually go dry in the pan with my steaks

[Anonymous No.13655273]

bison baby

[Anonymous No.13655285]

>>13655202
Also is there a more friendly pan that works good with meat but doesn’t reach red hot temperatures?
I’m tired of cooking with anxiety

[Anonymous No.13655287]

>>13655202
If your oil comes anyway near burning you are not using the best oil for the job. Get something like avocado oil for a super high smoke point. Good for searing or an all purpose neutral oil

[Anonymous No.13655298]

>>13648753
Did you throw it on frozen or something?

[Anonymous No.13655320]

>>13655287
I use grapeseed, can’t find avocado oil here.

Shouldn’t I see a cloud of black smoke if it was burning?

I heat the pan on medium low for 5 minutes then another 1-2 minutes on medium until it gently smokes, it shouldn’t be red hot at that point.

Then add a layer of oil and twist the pan to redistribuite it, and then it starts smoking and I don’t know why.

>>13655298
No as I already said it was my first time with that steak and since it was low I expected it to cook in 2 minutes also because as you can see it’s super uneven and I didn’t want to end with well done parts and medium, so I tried 2 minutes and ended up that way in the central part.

It actually tasted good even so blue but since I can’t stand a cold center I cooked the steak for further 1 minute and a half to reach the medium doneness.

Now I know how to cook my future spider steaks, idk why people here make a fuss about that.

[Anonymous No.13655471]

Everyone should be using beef tallow to cook their steaks. Seed oils are a jewish conspiracy and olive oil cant handle the heat.

[Anonymous No.13655483]

>>13652666
That chicken is raw satan

[Anonymous No.13655496]

>grey chewy outside, raw inside

why am I so bad at steak

[Anonymous No.13655810]

>>13648743
there are some perfect steaks only forbidden methods can produce

[Anonymous No.13655815]

>>13655810
did you dip your steak in flour beforehand?

[Anonymous No.13655823]

>>13648743
>what did I buy?
Top Sirloin, cut as Coulotte Steaks
>how do I cook it?
Overnight paste marinade including salt, pepper, garlic, soy sauce, gochujang, vinegar, oil, and maple syrup. Cooked at 62C sous vide for about 2 hours, then patted dry and seared.
>did I fuck up?
It's still beefy as hell, is at the right tenderness, and the seasoning isn't overwhelming so I'm calling this a win.
>is it raw inside?
That's not how this cooking method works.

[Anonymous No.13655870]

>>13655815
no, that's a combination of a ripping hot pan fry and a modified meat lut for the microwaved mid rare inside.

[Anonymous No.13655971]

>>13650549
>>13651127
>>13651198
Imagine being so poor not to have several pre-86 automatic firearms already.

[Anonymous No.13655976]

Got my valentine's day tenderloins dry brining overnight now. Serving with roasted asparagus tomorrow.

[Anonymous No.13655994]

>>13655976
Nice thickness.

[Anonymous No.13655999]

I make steak all the time and didn't even know there was a /steak general/, probably because I'm usually shitposting on /pol/ and /sp/.

I came to /ck/ to specifically make the argument that steak seared in a cast iron skillet at medium-high heat, then reduce (or hell, even just turned off) heat and baste in butter for no more than 30 seconds on each side twice, always makes the perfect steak, assuming the steaks are about 1.5" thick. Every single time, I fear I overcooked the steak because I'm afraid it feels medium, but it always comes out rare-medium rare.

I never add aromatics when basting, because I make a compound butter that contains all the aromatics that I enjoy. I don't even season my steaks with pepper, because the peppercorn is in the butter. My steaks are only seasoned with salt. I like himalayan salt, but sea salt is good too.

[Anonymous No.13656002]

>>13655999
Why is this an argument? Sounds good to me.

[Anonymous No.13656018]

>>13656002
Fine, I'll make it more controversial.

I see people in this thread cooking steaks with oil. Or beef tallow. Or even probably butter before butter is added for basting.

No. The first part of the steak you sear is the fat cap. You do not need any sort of cooking lubricant when cooking the steak. USE THE FUCKING FAT CAP, RENDER DOWN THE FAT OF THE STEAK AND COOK IN THAT, GODDAMMIT

[Anonymous No.13656023]

>>13656018
I agree, but it depends on whether you have that fat cap to start with. Lean cuts get a pass, but not cooking that fat cap is both a sin and culinary malpractice.

[Anonymous No.13656043]

>>13656023
On that note, even though I think tenderloins are pretty bad unless on a T-Bone (and on that note, bone in is always better than boneless), >>13655976 needs way more salt. I want as much salt I don't dry brine or dry age but man, where's the salt? I always aim for as much salt as the surface of the steak can hold.

[Anonymous No.13656059]

I want to start doing pan reductions with my steak and pork chops but I have no fucking clue what to get as far as wine goes. Is there a particular brand that I should lookout for? Should I buy the cheapest shit I can find since it's not for drinking?

[Anonymous No.13656346]

>>13656059
do you drink wine? use what you pair with steak
otherwise, buy or make cheater demiglace, the good brands that follow the recipe have wine in them

[Anonymous No.13657276]

>>13649796
Appreciate the reference you soiboi beta cuck

[Anonymous No.13657282]

>>13654195
How many times do you reckon shit like this is posted is steak threads, fuck off and die turbonigger

[Anonymous No.13657412]

I'm going to sous vide some steak tonight. I was too worried that searing it would dry it out further but it can definitely take a couple minutes per side. Can't be a pussy around food.

[Anonymous No.13657421]

>>13648753
I don't know why everyone is freaking out, that's just very rare.

[Anonymous No.13657836]

>>13655976
I'd say I'm sharing this with the only person that loves me, but even I don't love me.

[Anonymous No.13657862]

I got two boneless beef ribeye to cook up for me and my wife over Valentine's weekend. Got no grill so gonna attempt a pan sear and oven broil. Any suggestions on temp, seasonings, or techniques appreciated.

[Anonymous No.13658151]

>>13655483
You are a faggot

[Anonymous No.13658384]

How does someone make a steak/ meat taste more like smoke and char?

[Anonymous No.13658409]

>>13655320
For future reference, leave your steaks out for about an hour before cooking so the insides warm up to room temp before cooking. A vital tactic for rare steaks. Also salt the fuck out of them so the salt can work it's salt magic while it's sitting out.

[Anonymous No.13658762]

>>13648775

[Anonymous No.13660444]

>>13648743
ooooh a bat soup topic!

[Anonymous No.13660460]

>>13658409
THIS
THIS
THIS
HOWEVER take care if you are using finely ground salt. Basically, if you don’t have fancy large salt or large flake kosher salt, etc, WATCH OUT! All you probably need is 1/2 tsp per side of table/Morton’s/table salt, don’t fall for the hype. I see a lot of poorfags oversalting because they don’t understand that the salt they see on TV isn’t what they have and is in fact much weaker.

[Anonymous No.13660463]

>>13655273
fuck the bison. look at those dogs!! fuck yeah. I make my dogs the same way.

good form, anon.

[Anonymous No.13660718]

>>13658409
sues vide makes the best mid rare steaks

also weed steak:
https://www.youtube.com/watch?v=PkNCIOuLaQw

[Anonymous No.13661107]

>>13660463
thanks! they were Canadian geese I shot earlier this year. very good!

[Anonymous No.13661792]

>>13657836
I love you anon

[Anonymous No.13661823]

>>13660460
>bigger salt is weaker than smaller salt

doubt.jpg

[Anonymous No.13661897]

i dont really know how to cook red meat. i've only cooked loose ground beef for stuff like tacos and spaghetti. i've cooked steaks on a grill, but now i've moved out of my parents house and i don't just have a grill anymore.

how do people cook steaks and burgers and stuff without a grill? can you really just cook like a whole T-bone in a skillet on the stove?

[Anonymous No.13661999]

put this thing in a 129° water bath for an hour or two and seared up in a skillet

[Anonymous No.13662030]

>>13661999
made a sauce with this amarone, shallots, homemade demi glace, beet slice for color/flavor, and a little balsamic

tastes incredible, licking the plate right now. only thing I fucked up was trying out this smoking gun someone gave me. Put some dried thyme in it and blew smoke into a container where the steak was resting. gave it a slight ash tray flavor but started to fade away as I was eating

[Anonymous No.13662041]

>>13662030
friend you need a better pan or something you took way too long to sear.

[Anonymous No.13662051]

>>13657836
i'd get drunk with you anon

[Anonymous No.13662094]

>>13662041
yeah I went longer with the sear, steak was not totally flat and some grey spots were giving me trouble. the thicker side was perfect med rare. these better marbled steaks are fine up to medium honestly idc

[Anonymous No.13662562]

Made a bone in ribeye with sautéed mushrooms and sautéed spinach. Used smoked salt and a combination of cracked black, red, and green peppercorns to season the steak, basted with herb butter (thyme, rosemary, bit of olive oil). Came out a perfect medium rare and gnawed on the bone when I finished. Fucking amazing.

[Anonymous No.13662566]

>>13662562
Fuck you phone

[Anonymous No.13662606]

>>13662566
Nice n juicy

[Anonymous No.13662622]

why do all of your steaks look like shit?

lmao

[Anonymous No.13662968]

>>13662606
Hell yeah it was

[Anonymous No.13663221]

this was a good meal. valentines day steak for me and my gf.

[Anonymous No.13663224]

>>13663221
the full plate. roasted garlic rosemary potatoes, and roasted brussel sprouts. of course with a traditional aioli on the side.

[Anonymous No.13663233]

>>13663224
it was a little more cooked through on this side. such is life with an electric stove top.

[Anonymous No.13663263]

>>13663221
Exactly how does one go about getting their steak to look like a ground beef patty?

[Anonymous No.13663272]

>>13663263
are you saying it looks like a patty?

it's just a boneless ny strip. seasoned with olive oil, salt and pepper.

[Anonymous No.13663381]

>>13663221
>>13663233
i just don't understand. did you come down with down syndrome and cut it with a serrated knife?

[Anonymous No.13663575]

>>13663221
Needs a better crust lad

[Anonymous No.13663813]

>>13662566
Nice spinach. Do you sautee in the same pan as you seared the steak? That's what I like to do when the steak rests.

[Anonymous No.13664016]

>>13663813
Actually, I did it in the same pan I did the mushrooms. Used a bit of balsamic glaze for the shrooms so the spinach absorbed the rest, called it dirty spinach. Tossed in some chopped garlic for some fried garlic pieces.

[Anonymous No.13664087]

>>13655976
Only the top one is a true fillet mignon. The lower is technically chateaubriand.
Just so you know.

[Anonymous No.13665788]

how much does usda prime picanha cost in usa?

[Anonymous No.13665901]

Do you moan as you cut the meat?

[Anonymous No.13665959]

>>13665788
You mean the sirloin cap/coulotte? I mean, I get choice grade for about $3.50/lb whenever it's on sale and just walk to the butcher's counter and just ask for the cap.