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/ck/ - Food & Cooking

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16762525 No.16762525 [Reply] [Original]

For once and for all, this is how you get the perfect steak every time. Start with a 2in thick, well marbled ribeye. Salt all sides and put on a rack, uncovered, in your refrigerator overnight. The next day season with fresh cracked pepper and garlic powder. Seal in foodsaver bag with sprig of rosemary. Sous vide at 135 degrees for 2 hours. Remove from bag and discard rosemary. Save the juice from the bag. Sear all sides with searzall. In a pan add the juices, cream, bourbon (some recommended brandy but bourbon is my personal preference), and peppercorns. Reduce to sauce thickness. Pour over steak. Wa fucking la. Perfect steak. Serve with roasted asparagus or broccoli and a glass of cabernet sauvignon.

>> No.16762552
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16762552

>>16762525
fuck you:
salt it.
grill it 2 min
rotate 90
2 min
flip
2 min
rotate 90
2m
remove from grill
rest long enough to make sides and pour drink.

>> No.16762564

>>16762525
>just cook it in plastic bro
>plastic is good for you
Yeah no thanks retard-san

>> No.16762567

>>16762552
this but add pepper

>> No.16762577

>>16762567
oh yeah forgot that. my bad.

>> No.16762596

>>16762525
>sous vide
ngmi

>> No.16762778

>>16762552
Chad first post vs virgin OP

>> No.16762782

>>16762525
Dude do you even know what you're doing? Like really? The whole point of the rack trick is to dry out the surface of the meat so that it's less wet so that it sears better. By immediately putting it in a bath you totally defeat the entire purpose and just did that for nothing. The rack could work after the sous vide and before the sear. But what you're doing is a waste of time

>> No.16762815

>>16762525
1. take steak out of fridge and package
2. pat with paper towel
3. salt generously (good pinch per side)
4. slap it around to get the salt into the surface
5. wrap rightly in 2 layers of paper towel
6. let it sit for 30 min on the counter to reach room temperature
7. put in 50/50 mix of butter and canola into pan
8. set timer for 3 minutes (medium thickness) and let it sear while using a spoon to pour the oil/butter over the steak
9. when there's 40 seconds left, tilt the pan to pool the oil in the corner so that the fatty side of the steak can deep fry for a little bit
10. flip it and repeat from step 8
11. put on plate with paper towel and let to rest for 3 minutes before consuming.

Pros:
>easy
>fast
>simple
Cons:
>no gay shit like sticking your pan in the oven so you might have women wanting to fuck you instead of men