/ck/ - Food & Cooking

[Anonymous No.14335479]

Birthday steaks.

Reverse sear, 225 degree oven up to 120 IT.

To sear on a blazing hot grill or cast iron?

[Anonymous No.14335482]

Happy birthday, anon.
I hope your steaks turn out nice.
I'd go with the grill.

[Anonymous No.14335486]

>>14335479
grill over lump charcoal

[Anonymous No.14335493]

Cast iron has more contact with the surface of the meat to sear.

Grill only has contact on the grates.

Either works, but i prefer cast iron unless you're using charcoal on the grill.

[Anonymous No.14335501]

>>14335479
Happy birthday fag!

[Anonymous No.14335507]

Gas grill.

As sad as it sounds, I am just now this summer getting into grilling.

Figured I'd start with the convenience of gas to get my feet wet.

Cast iron is my usual preference, but it smokes up the house.

Maybe.... Cast iron.... On the grill!

[Anonymous No.14335582]

>>14335479
Congrats on eating your inevitably overcooked steaks from your meme cooking method

[Anonymous No.14335594]

sear it on this hot ass

[Anonymous No.14335669]

>>14335507
>gas grill
maybe if he pours gasoline over the burners he can get a sear out of it

[Anonymous No.14335876]

>>14335582
Pull at the right temp why would it overcook?

[Anonymous No.14335881]

>>14335876
You're gonna bring the temp to 120 and then sear it? Will be medium well at best, if not well done.

[Anonymous No.14335926]

>>14335479
Cast iron on high heat tilt pan and add a stick of butter and baste continuously as butter collects at bottom corner of pan.

You don't need to bake the fucking steak though. Start your pan off sauteing onions in olive oil. When onions are finished remove from pan and add steak. Sear first side in high heat, then flip and place minced garlic, Tyme, and black pepper on top of steak. Place onions over the top of everything. Add stick of butter to pan and baste continuously. The hot butter will cook the garlic to perfection and the garlic won't burn as long as the onions are there to hold it in place. The butter will also cook the sides of the steak and render down the fat. No need to stab the steak with a thermometer and ruin it, just use your thumb to check for firmness, comparing it to the firmness of the meat in the palm of your hand when you touch your thumb and finger together.

Perfect steak every time.

[Anonymous No.14336039]

>>14335479
Would you rather cook, and clean up, inside or outside?

[Anonymous No.14337873]

>>14335479
None of this.
Cook low and slow in a frying pan for about 12 minutes.

[Anonymous No.14338184]

>>14335479
Charcoal grill?

If so, add charcoal to one side only. Add steaks to no charcoal side. Bring to desired temp. Take steaks off. Open all vents and stoke fire if needed. Roaring hot fire. Sear steaks.

If gas grill then just use oven to cast iron.

[Anonymous No.14339340]

>>14335479
If you do it to 120, it'll be too cooked for medium-rare after you're done with searing. Go up to 103-108.

Also, use a cast iron with butter, garlic and thyme.

[Anonymous No.14340043]

Dafuq? Get your charcoal blazing hot, I mean get that bitch roaring. Sear your steak then put the lid on with the vents mostly closed for 5 minutes or so. BAM, done.

[Anonymous No.14340052]

>>14335479
so are you gonna post after pics or what

[Anonymous No.14340560]

>>14340052
Of course not, he overcooked it just like I said he would

[Anonymous No.14340674]

post steaks pussy! happy birthday

[Anonymous No.14340933]

>>14339340
Doing a a shitty ribeye to 103 before sear is fucking disgusting. Unless of course you actually enjoy tough gristle and solid fat.

[Anonymous No.14340942]

>>14337873
This. You want the steak to render to perfect tenderness.

[Anonymous No.14341170]

>>14340933
103 before pan searing is perfectly fine when doing butter-basting.

[Anonymous No.14341326]

>>14340942
Exactly. Almost melt in your mouth tier.
High heat causes the muscle fibres to contract toughening up the meant. People are amazed at how much their steak has contracted compared to mine.
Searing the outside doesn't trap moisture, in fact it does the opposite.

[Anonymous No.14341396]

>>14337873
Nothing better than boiled steak

[Anonymous No.14341443]

Cast iron 100%. More surface area is more color and crispy bits and more flavor. The surface will be nice and dry from the heating in the oven so it will literally take only a minute per side to sear.
Happy birthday faggot.

[Anonymous No.14341453]

>>14341443
You realize he already cooked the steaks yesterday and fucked them up and is refusing to post his pics?

[Anonymous No.14341470]

>>14341453
I want to drink that beer.

[Anonymous No.14341546]

>>14341396
weak b8 m8 i r8 0/8

[Anonymous No.14341561]

>>14341546
Lamest reply/10

[Anonymous No.14341804]

>>14341561
seething/10

[Anonymous No.14342100]

Charcoal in starter chimney.
Do not dump out.
Shake off ash when screeching hot.
Place chimney above steak on cold grill, probably around 60-90 seconds per side.
Shake ash, put above other steak, flip seared steak, repeat.

[Anonymous No.14342117]

>>14341804
dilate

[Anonymous No.14342119]

800F grill with butter or 420F on a cast iron or stainless pan.

[Anonymous No.14342121]

>>14342117
you fucking people still type that? that's like what 5 years old? jesus christ. you people just live here.

[Anonymous No.14342126]

>>14342121
seething dilating tranny shut the fuck up. no ones listening no one cares

[Anonymous No.14342132]

>>14342126
ok spectrum weirdo.

[Anonymous No.14342137]

@14342132
got to have the last word don't you, you pedantic little faggot. kys

[Anonymous No.14342159]

>>14342137
You're upset and weird.

[Anonymous No.14342164]

>>14342137
Oh! and you talk like a 13 year old. Sorry I forgot that.

[Anonymous No.14342226]

>>14342159
>>14342164
>hur upset
>hur ur weird 13 year old

does your handler know you are on the internet

[Anonymous No.14342233]

>>14341561

[Anonymous No.14342286]

>>14341170
No, it's not. Stop posting about things you have no experience with.

[Anonymous No.14342332]

I'm not kidding, you heat your grill to 800F, throw your 130F reverse seared meat on it, butter on top, cause a fire, 1 minute max, flip it, do the same, put the fire out and serve. That's how you do flame grilled meat.

[Anonymous No.14342352]

Seriously want to do them right? Cover in salt, pepper, and garlic powder. Sous vide at 135 for 2.5 hours. Remove and pat dry. Then blast with searzall till crusty. Perfect steak every time.

[Anonymous No.14343152]

>>14342352
Lol i love you

[Anonymous No.14344155]

>>14342352
less do it

[Anonymous No.14344238]

>>14342352

135 is fine, searing garlic powder is what idiots do.

[Anonymous No.14344329]

>>14335479
Happy birthday anon.

Today I made my steak reverse seared and finished with a torch.

>vid related

[Anonymous No.14344343]

>>14344329
Outcome

[Anonymous No.14345389]

>>14344329
>finished with a torch.
If you have to finish your steak with a blowtorch, you're doing something wrong

[Anonymous No.14345468]

>>14345389
Can’t stand cast iron smoke and heat during the summer inside house