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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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15721049 No.15721049 [Reply] [Original]

Its good.

>> No.15721056
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15721056

>>15721049
The stek man is back. Whatcha got for us this time, chief?

>> No.15721057
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15721057

>>15721049
Some fungus

>> No.15721092
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15721092

>>15721056
In addition to fungus we have a 12 oz strip to medium for the lady and for me we have the other half of this chuck roast done to rare. No pics but i wish id given it another minute per side. Still good though.

>> No.15721116

>>15721092
Giving the missus the striploin, eh? Gentlemanly of you.
How was the chuck done to rare? A good bit of chew, still? Also, what d you do with your mushrooms? Salt, pepper, garlic, etc?

>> No.15721171

>>15721116
Less chew than youd think, but some for sure. My main gripe with it beong rare and not mr is that i like my well marbled meat cooked a bit more, enough to do the tastey fat melting thing.
Mushrooms were babybellas cooked in a bit of olive oil, butter, salt and fresh garlic.

>> No.15721179
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15721179

>>15721049
Burnt as fuck. Go back faggot

>> No.15721241

>>15721179
The roof of your mouth is made out of rice paper. Kys tastelet.

>> No.15721243

>>15721179
>t. never ate a fucking thing off the grill
I realize OP isn't grilling, but I think you're the one who needs to go back, dipshit.

>> No.15721497

>>15721049
Beautiful crust lad what's your method? I've been looking to break away from my usual searing.

>> No.15721748

>>15721497
Preheat cast iron till it skates water droplets, use a aluminum foil wrapped brick on top of the meat if you like. Dont move it till youre ready to flip, if done correctly, the crust will make it so the meat doesnt stick.