/ck/ - Food & Cooking

[Anonymous No.13903561]

120 day dry aged prime ribeye from John Tesar’s personal stash, watch me fuck it up

[Anonymous No.13903569]

salty bois, 3 hours prior to cook

[Anonymous No.13903576]

>>13903569
into the pan, jet engine hot

[Anonymous No.13903582]

>>13903576
flip at 6 minutes according to Tesar

[Anonymous No.13903589]

>>13903561
getting steak sauce ready

[Anonymous No.13903596]

>>13903561
some tomate, ‘cause yum

[Anonymous No.13903601]

>>13903561
“6 min per side”...that guy lied to me

[Anonymous No.13903611]

>>13903601
time to cheat

[Anonymous No.13903619]

>>13903611
meaty rest time

[Anonymous No.13903639]

>>13903619
fucking hit 138F, goddamittsomuch

really, really good tho
side of chimichurri to cut through the fattiness
some arugula/romaine for bitter crunch
creamed corn ‘cause I haven’t had my first heart attack yet, and feeling left out

[Anonymous No.13903680]

>>13903639
Shame you over did it but it still looks good, hows the texture?

[Anonymous No.13903681]

I personally haven't had good experiences with dry aged beyond 90 days.

I've had 120 day twice and both times it was a bit too intense on the funk.

[Anonymous No.13903708]

>>13903639
W A S T E D

That's why reverse searing (or sous vide if you have it) is the thinking man's choice

[Anonymous No.13903724]

>>13903639
>medium well
loooool nice job dude

[Anonymous No.13903774]

>>13903569
3 hours? You like the salt sucking the moisture out of your steaks?

[Anonymous No.13903776]

>>13903708
Look at this dumb fuck and his meme cooking tips

[Anonymous No.13903782]

>>13903639
Salt and pepper AFTER cooking?

[Anonymous No.13903808]

>>13903639
Im so sorry. I’ve learned over the years to avoid pan-only recipes for thick cuts. I have no idea what they’re using but I never get my meat to temp just using a pan and following the suggested time.

[Anonymous No.13903811]

>>13903774
dry brining m8. it gets re-absorbed.

[Anonymous No.13903818]

>>13903776
I think reverse searing works pretty well for a thick steak. but if your steak isn't particularly thick, just throw it in a pan. definitely nothing fundamentally wrong with reverse-searing tho

[Anonymous No.13903836]

Getting close OP, but you should really got some premium steaks for maximum flavor.

[Anonymous No.13903844]

>>13903561
>>13903569
>>13903576
>>13903582
>>13903589
>>13903596
>>13903601
>>13903611
>>13903619
>>13903639
resize your fucking pictures, dumbfuck

[Anonymous No.13903912]

>>13903844
perfect for my 8k monitor imo

[Anonymous No.13903931]

>>13903680
was perfect, buttery

[Anonymous No.13903934]

>>13903774

>I have never cooked before

Thanks for letting us know anon, keep practicing and maybe you won't sound like an uneducated mongoloid.

[Anonymous No.13903935]

>>13903681
was like aged cheese and basement, but in a good way

[Anonymous No.13903938]

>>13903724
>medium well
lolwut, what fucking temp do you think is medium well?

[Anonymous No.13903944]

>>13903782
um, no....read up thread
pepper added after high heat so it doesn’t burn, plus finishing salt, like a person who knows how to fucking cook

[Anonymous No.13903946]

>>13903844
that’s as big as the 4chimps would allow

[Anonymous No.13903953]

>>13903836
laugh ol, out loud

[Anonymous No.13903956]

>>13903836
God damn that marbling

[Anonymous No.13903958]

>>13903611
Wireless thermometer model/brand?

[Anonymous No.13903965]

>>13903938
was just judging by the color. i think your wireless guga thermometer might be off

[Anonymous No.13903966]

>>13903708
I do sous vide, usually with thinner steaks; problem with these steaks is the bones, which inevitably cut through all but the thickest plastic, which I don’t have

[Anonymous No.13903971]

>>13903935
Yea, that about fits my experience, except i wasn't a fan of the flavor.

60-90 day is fantastic, I don't think i'll go further than that again.

[Anonymous No.13903972]

>>13903836
lol but you need to change the "beef-fat" filename to premium-a5 or something.

[Anonymous No.13903977]

>>13903966
Just use the oven you dumb fuck

[Anonymous No.13903983]

>>13903944
No high end steak house put salt or pepper on a steak after cooking. Learn how to cook, pleb.

[Anonymous No.13903985]

>>13903958
"Meater" cancerous app but a damn useful tool

[Anonymous No.13903986]

>>13903946
don't get smart with me turdboy, I'll fuck you up

[Anonymous No.13903988]

>>13903811
What other conspiracy theories do you believe in?

[Anonymous No.13903993]

>>13903966
Sue vee is the dumbest shit. Adds zero flavor, and takes 100x the time for what? For an autistic accuracy that human tastebuds can’t even properly discern?

[Anonymous No.13903998]

>>13903985
>120€

Uuh...thank you, maybe for my birthday.

[Anonymous No.13903999]

>>13903988
lol where do you think the moisture goes? It is pulled out at first but the salt+water reabsorbs if it continues to sit

[Anonymous No.13904000]

>>13903808
I wouldn’t have done it with one that big, but the chef himself told me to do it, and he runs one of the best steakhouses around

[Anonymous No.13904002]

>>13903983
google “finishing salt” then strangle yourself

[Anonymous No.13904005]

>>13903993
Reverse seared / sous vide steaks holds a lot more juices, they’re another thing and texture.

It’s not a matter of flavour.

[Anonymous No.13904008]

>>13903977
mmmm, baked steak, yum!!

[Anonymous No.13904013]

>>13903985
and the hassle of not being able to walk more than 30ft away...I hate it for outdoor shit, but that’s really where it would be most useful

[Anonymous No.13904015]

>>13904008
>bait

Use the oven at low temperature to do the same shit sous vide does, so you don’t need the plastic bag.

[Anonymous No.13904017]

>>13903986

[Anonymous No.13904018]

>>13904005
>reverse seared steacks holds a lot more juices
false, mom-tier myth

[Anonymous No.13904021]

>>13904005
really useful for larger groups, just gotta get that surface dry as a desert to sear properly

[Anonymous No.13904029]

>>13903988
>>13903993
>>13904015
>>13904018
holy shit, I thought this was a cooking board, now I know what company I’m in...all the mouth breathing refugees from /r9k

[Anonymous No.13904030]

>>13904018
>myth

The gray thick borders are well done meat deprived of juices, look at the picture of the reverse seared meat and see why you’re colossally wrong.

[Anonymous No.13904034]

>>13904030
>Sample Size: 1

[Anonymous No.13904037]

>>13904002
Name a high end steakhouse that uses finishing salt, numbnuts

[Anonymous No.13904038]

>>13904021
I have no problems doing that and consider that I also use my pan dry without added fat or oil.

[Anonymous No.13904045]

>>13903999
The water goes out of the steak and remains outside of the steak

[Anonymous No.13904046]

>>13904030
I dunno why you're being so haughty about technique when you apparently can't afford more than a $2 steak.

[Anonymous No.13904053]

>>13904037
Bob’s, Knife, III Forks, Al Biernat’s, Papas Bros ....I’m sorta embarrassed for you that you don’t know this, champ

[Anonymous No.13904055]

>>13904037
Salt bae

[Anonymous No.13904062]

>>13904045
if you’re not just baiting, you are loudly announcing your inability to grasp simple, basic cooking concepts

[Anonymous No.13904067]

>>13904034
It’s simple science you baiting Redditor.

Reverse seared meat is in contact with the hot pan for 1 minute per side vs several minutes for normal cooking methods therefore the outer layer cooks more.

Now shut the fuck up.

[Anonymous No.13904072]

>>13904053
100% wrong

[Anonymous No.13904075]

>>13904055
“High end” not meme

[Anonymous No.13904082]

>>13904062
Did the tooth fairy tell you that steaks magically reabsorb water?

[Anonymous No.13904087]

>>13904067
>Its simple science
>I LOVE science
Are you seriously saying that putting it in the oven at 300F doesn't effect the moisture at all?

[Anonymous No.13904088]

>>13904072
you wanna know how I know only one of us doesn’t live in a trailer park in Bumfuck, Indiana, eats at places besides Bob’s Used Tires and Fresh Shrimp, and has spent more than 30 seconds learning to cook (yer Hot Pockets don’t count, sport)?

[Anonymous No.13904098]

>>13904075
Is this what your and your friends tell yourselves?

>if that high end personality suck cocks then it’s absolutely ok to be gay

[Anonymous No.13904102]

>>13904087
It goes at 194F but no it doesn’t because it’s indirect heat and only the outer layer dries.

[Anonymous No.13904107]

>>13904067
dude, it’s clear there are about 3 of us in this thread who know how to cook a steak, passed 6th grade science, and don’t suckle at the tit of “mama did it this way, and book-talking people are lying”

hang in there, anon

[Anonymous No.13904111]

>>13904107
I may hang in there but you need to bang yourself

[Anonymous No.13904116]

>>13904111
*Hang

See? Even the autocorrector goes full reddit censorship

[Anonymous No.13904117]

This guy's Internet Shaquille.

He has a series called "Fuck it up".

[Anonymous No.13904120]

>>13904107
hol up, nibba...I’m on your side!

[Anonymous No.13904122]

>>13904088
Imagine being such a Downy retard who never leaves his computer and thinking this is an actual argument. How do I know you’re not a litigator who lives in New York? You’re fucking pathetic.

[Anonymous No.13904123]

>>13904102
>what is conduction

[Anonymous No.13904129]

>>13904117
don’t forget to Like and Subscribe!

[Anonymous No.13904133]

>this thread

[Anonymous No.13904139]

>>13904122
time for bed, grandpa

[Anonymous No.13904140]

Can we please reach the bump limit for this one? I know we can do it

[Anonymous No.13904148]

>>13904087
youre a retard just stop

[Anonymous No.13904155]

>>13904148
not an argument

[Anonymous No.13904172]

>>13904155
how am i supposed to make an argument based on ~100 experiences cooking steak various ways, when you will just say "lol no that will dry it out"

also epic reaction images. how many do you have saved?

[Anonymous No.13904182]

>>13904082
no, simple 7th grade biology learning how concentration gradients work told me...but I bet you believe we were all created in 7 days, so I’ll just let you wallow in your ignorance

[Anonymous No.13904190]

>>13904172
People tend to convince themselves over time their method is the best
>how many do you have saved?
only a few hundred + a few hundred webms/mp4s

[Anonymous No.13904203]

>>13903619
LMAO look at that extra piece of bone on there. Hope you didn’t pay more than $5/lb for that lmao. Actually I hope you did HAHAHAHAHA!!

[Anonymous No.13904220]

>>13903808
Because too
>jet engine hot
You don't need that much

[Anonymous No.13904222]

>>13904203
$50/steak, 2lbs each

[Anonymous No.13904229]

>>13904203
some of us live in The Aerium, and others....don’t
Welcome to Suntouch House, anon

[Anonymous No.13904240]

Wow OP congrats on being the most sensitive, most easily triggered ass-blasted faggot ever on the board. Give my regards to your wife’s bull.

[Anonymous No.13904247]

>>13904222
>50 a steak
OH NO NO NO NO AHAHAHAHAHAHA

[Anonymous No.13904252]

>>13904240
you put a lot of thought into that post, anon...I can tell the thread touched you deeply, much like your uncle at Thanksgiving; please know that you are loved

[Anonymous No.13904268]

>>13904247
OP falls for anything haha

[Anonymous No.13904270]

>>13903958
You don't need a thermometer, maybe u need it if ur stupid... you calculate the time and temperature when you put it in the oven, unless you like to eat raw meat.

[Anonymous No.13904272]

>>13904252
5 seconds of thought seems like a lot for you? How is your job as a supermarket produce department manager going?

[Anonymous No.13904283]

>>13904270
Shhhh!!! He's some kind of super experienced cook or something, as he keeps reminding us!

[Anonymous No.13904295]

>>13903576
>Thanks a pan gets as hot as a jet engine. Anon, I...

[Anonymous No.13904306]

>>13903601
>Needs a thermometer to tell the doneness of his steak
>Repeatedly assures us what a knowledgeable and great cook he is...

[Anonymous No.13904666]

>>13903639
HAHA behold my cooking skills you plebs!!!

[Anonymous No.13904668]

>>13904247
Plus he fucking overcooked his 100 dollars worth of steak

[Anonymous No.13904818]

>>13903844
lol sorry you still have 56k grandpa

[Anonymous No.13904823]

>>13903993
>texture is taste
lmao

[Anonymous No.13905791]

>>13904823
>here you go sir, steamed steak, just like you ordered

[Anonymous No.13905810]

>>13903561
Am I supposed to know who that is? I just googled it and it seems to be some kind of flyover no-name

[Anonymous No.13905860]

>>13903844
I have no issue viewing images and i use a potato phone.

[Anonymous No.13905868]

>>13904270
Apparently you dont get drunk while cooking. Bet you dont use a timer either do you faggott?

[Anonymous No.13905876]

>>13904005
COOKING its no longer a matter of flavor just texture. WTF is wrong with you.

[Anonymous No.13906165]

>>13903639
Haha idiot. my reverse sear method would NEVER produce an overcooked steak like this

[Anonymous No.13906310]

>>13903782
you dont fry the pepper do you anon? i mean thats how you get burnt sourness on there.....dont do that anymore ok man....promise me.

[Anonymous No.13906334]

>>13906310
lmao, yeah i'm sure all the Michelin starred restaurants that pre-season steaks are serving horribly burnt and bitter pepper.

pic related, wolfgang puck seasoning Kobe A5, Hokkaido A5, Snake river farms domestic Wagyu, and grass fed USDA prime fillets.

All getting salt and pepper BEFORE grilling.

[Anonymous No.13906341]

>>13906310
>>13906334
Just look at all this cracked pepper he's got on this bitch

But i'm sure you random anon know better than Wolfgang Puck.

[Anonymous No.13906345]

>>13906341
>>13906334
>>13906310

[Anonymous No.13906349]

>>13904005
my wife likes her steaks medium well. I was always a rare-medium rare guy, so I had to adapt and wasn’t happy with her results until I tried reverse sear. now I always do it for hers, and just cook mine in the same pan at the same time from room temp.

[Anonymous No.13906354]

>>13906345
>>13906341
>>13906334
>>13906310
and look at this, the ONLY thing he's finishing it with, is some salt. No pepper after grilling.

[Anonymous No.13906403]

>>13906341
>Wolfgang Puck
literally e-celeb tier.
Also, that steak is going on a grill not in a pan. Different situation

[Anonymous No.13906412]

>>13906403
ahhh so heat from pan = bad tasting pepper but heat from grill = good tasting pepper

sick logic there

[Anonymous No.13906435]

>>13906412
No its
direct heat from full pan contact = burnt pepper
indirect heat from fire below meat = good pepper

[Anonymous No.13906438]

>>13904029
it is not a cooking board, it is a cooking themed board of 4chan.

[Anonymous No.13906450]

>>13906435
Just admit you're wrong idiot

[Anonymous No.13906464]

>>13904087
not related, but of course i am familiar with the god emperor of soi, though i could never bring myself to actually watch the video
today, i took a mere glimpse at it.
i really can't say what happened to me, but i lost something. something considerable. deep, meaningful. it's true that we hyperbolize so much that our words have lost some of their meaning. But it really did feel like "I lost a piece of my soul". that shit was fucked up. way worse than any gore i had ever seen. worse than the absolute worst jack vids times 10, maybe 15. that shit was fucked up.

[Anonymous No.13906468]

>>13903561
>120 day dry aged
Disgusting.

[Anonymous No.13906486]

>>13906468
Most people have never had dry aged steak beyond your standard 15-30 day dry age.

45-60day is still found readily enough, but the expense turns most people away, 90 day + is difficult to find unless you're doing it yourself or directly buying from someone who is doing the dry aging themselves. And it's always pretty expensive since the time required and the space it takes up in a climate controlled environment isn't free.

[Anonymous No.13906509]

>>13906486
/ck/ tricked me to try this rotten crap once, never again.

[Anonymous No.13906519]

>>13906509
I'm fine with 60 day and 90 day.

120 day is too "funky" for my tastes, just makes me gag a little.

60 day is probably my favorite a nice bit of light funky-ness to it really accents the beef flavor nicely.