/ck/ - Food & Cooking

[Anonymous No.20324490]

Give notes on these ribeyes I cooked I want to learn

[Anonymous No.20324491]

[Anonymous No.20324496]

6 minutes each side

[Anonymous No.20324500]

Taste was good.
They were a bit tough, I think 4 minutes/side was enough.
Also, I did not let it rest, I just cut it open. I think that's when I lost a lot of juice

[Anonymous No.20324519]

>>20324490
Looks like top loin/strip steak.

[Anonymous No.20324532]

>>20324519
No, it was boneless ribeye, I asked

[Anonymous No.20324547]

>>20324532
You were fooled, retard.

[Anonymous No.20324553]

>>20324547
I asked, it's alright

[Anonymous No.20324569]

>>20324553
That's a strip steak and it's a really shitty one. There's no marbling.

[Anonymous No.20324582]

>>20324569
I specifically asked ' Is this a ribeye?' And the guy said 'yes'.
Maybe you are alphabetically challenged.
Anyway, I wanted an assessment on how I cooked it not what it is.

[Anonymous No.20324599]

>>20324490
that doesn't look like ribeye. where's the cap? why is it not marbled?

did you get that at a dollar store?

[Anonymous No.20324600]

>>20324582
>I specifically asked ' Is this a ribeye?' And the guy said 'yes'.
he lied that looks like a new york strip.

[Anonymous No.20324602]

I get more fat from $5 beef chuck steaks.
I think the other anons were right whatever butcher or more likely uncaring grocery store worker probably didn't give a fuck what it was and would have told you literally anything to get you to stop talking to them.

[Anonymous No.20324603]

Definitely a top loin.

[Anonymous No.20324607]

>>20324500
>They were a bit tough,
then they weren't ribeye.

[Anonymous No.20324610]

>>20324600
That’s strip steak

[Anonymous No.20324613]

>>20324582
Anon is right it's a strip steak you not only got scammed but also bought 10oz of fat.

[Anonymous No.20324614]

>>20324490
doesn't look like ribeye

[Anonymous No.20324617]

>>20324613
>but also bought 10oz of fat.
that's the only good part of those steaks.

[Anonymous No.20324620]

>>20324614
obviously

[Anonymous No.20324634]

>>20324496
Flip more often. Makes it so they are medium-rare throughout instead of having a band of well-done on the edges
>>20324490
>ribeyes
Those are sirloin/NY strip

[Anonymous No.20324675]

>>20324490
No marbling at all. The type of meat a gypsy would never eat himself but would try to gyp the law abiding citizen into buying

[Anonymous No.20324682]

Looks fine. Only thing I'd do differently is let it come to room temp. When I say that I mean that. Let it sit for an hour or more until it's no longer cold. I'd also rest it for 5 minutes or so after cooking. I would also use a coarser salt and season with pepper before cooking.

[Anonymous No.20324764]

>>20324682
Thank you, only decent answer ITT. The rest can go bugger your'reselves

[Anonymous No.20324765]

>>20324490
thats strip steak not ribeye you nigger, just fucking agree with us you fucking retard god damn it

[Anonymous No.20324773]

a master troll

[Anonymous No.20324777]

OP here.
This is a picture from the steak store.
It's CLEARLY the same thing as the OP I posted you visually impaired baboons

[Aunt Bee No.20324782]

>>20324490
Somebody, once again, got tricked into buying meat from Diamond Jim. “This meat is tough Aunt Bee”

[Anonymous No.20324788]

Give notes on this cabbage I cooked. Also I suck cocks.

[Anonymous No.20324797]

>>20324777
This pic has a lot more marbling than the OP. Sorry for you bad eyes OP.

[Anonymous No.20324799]

>>20324777
the bait is too obvious
I'll give you a pity (you) but try to do better next time

[Anonymous No.20324808]

>>20324777
that is a ribeye, the one you cooked is clearly strip you babbling faggot. notice where the fat is on the steak.

[Anonymous No.20324817]

>>20324682
polishing a turd eh?

[Anonymous No.20324822]

I am genuineley trying to find what cut I actually bought.
If it's true that it was striploin, I will order directly online nextime and see what comes when ordering 'ribeyes'.
I wonder why did the store clerk sold me striploin as 'ribeye'

[Anonymous No.20324829]

>>20324822
because he was probably not a butcher.

also who sells un marked meat?

[Anonymous No.20324851]

>>20324500
Get a skillet super hot, then toss in some butter, let it melt, sear the steak on both sides, then put it in the oven. That’s how you cook steak

[Anonymous No.20324856]

>>20324851
>That’s how you cook steak
if you are poor and don't know how to cook? sure.

[Anonymous No.20324906]

>>20324829
He had a beard so why would I assume he was not a butcher?

[Anonymous No.20324914]

>>20324490
Not ribeye.

[Anonymous No.20324917]

>>20324822
OP is either retard or trolling

[Anonymous No.20324943]

>>20324914
Ok faggot thanks for the infograph.
Now let's assume it's really a NY strip.
How did I cook it? Good or not? Dumbfuck.

>>20324917
I am actually fuming atm

[Anonymous No.20324953]

>>20324906
So you just ask a bearded man if it was ribeye he said yea and you believed him? Was he behind the counter? What makes you think he even worked there

[Anonymous No.20324964]

>>20324953
He had a dirty white tee and a beard, that's a butcher to me

[Anonymous No.20324999]

>>20324856
ok rich boy, tell me how you'd do it

[Anonymous No.20325020]

>>20324999
NTA but sprinkle salt on both sides and let sit in the fridge for 2-24 hours, then bake at 250ºF for 25 min, THEN sear in the hot, buttered skillet.
~ the reverse sear ~

bonus points for slicing into pieces and mixing into a guac

[Anonymous No.20325032]

>>20324822
>>20324943
Because it comes from the same part of the animal just further down and they just try to play it off like that. It's the same piece of meat attached to the ribs but ribeye is up to the 6th rib and 6 to 11 americans call ny strip or entrecote in Europe. The difference is the cow doesn't have the rib eye cap or spinalis past the 6th rib which is significantly more tender than the eye part so that's why people like ribeye more, also the eye part towards the front is a bit more tender and fattier. Basically ny strip is a leaner version of the ribeye "eye" while also not having the prized cap. You cook it the same, maybe slightly rarer since there is less fat.

[Anonymous No.20325062]

>>20325032
>t ribeye is up to the 6th rib and 6 to 11 americans call ny strip or entrecote in Europe.
Rib eye is entrecote in Europe.

[Anonymous No.20325157]

>>20325062
Really depends on the butcher they mix everything up here depending on country
Cote-de-boeuff is always ribeye.
Cote a l'os and entrecote I've seen as ribeye or as ny strip.
Contrafillet is always ny strip.
I think it's french butchers that call ribeye entrecote.

[Anonymous No.20325170]

>>20324582
You should have your throat slit and be fed to pigs you waste of life.

[Anonymous No.20325214]

>>20324817
If you need to buy the most marbled expensive cut of beef to have an edible steak then you can't cook.

[Anonymous No.20325241]

>>20324777
I want pie for desert

[Anonymous No.20325245]

>>20325170
sure, yeah, why not. i wouldnt take affirmative action but yeah i could see it happening

[Anonymous No.20325570]

>>20325170
Thats an extreme reaction to his mistake. You should seek help. Especially if you're the same anon who has these over the top hate comments to something not nearly that bad

[Anonymous No.20325653]

>>20324490
That ain’t no ribeye. Quit pulling my chain

[Anonymous No.20325765]

>>20325020
Nice trips and pretty close to my preferred method, but instead of baking I prefer to let the meat just assume room temperature. I don't know how to quite explain it, but it seems to "relax" the meat. I can understand what germophobes would not be keen to try this.

[Anonymous No.20326291]

>>20325032
Actually helpful post.
I should have cooked it rarer, yes

[Anonymous No.20326490]

>>20324491
next time you have a cut like this lay it on the fat strip in a cold pan, no oil, and slowly warm to a medium heat to render the fat down
then sear all the sides, and finish with butter baste

[Anonymous No.20326493]

>>20324532
this is a very good bit but I am 32 years old and not as easily fooled these days

[Anonymous No.20326527]

>>20326493
OP here, I am new to steaks, in my family the only beef we ate was in Goulash so I don't really know the cuts very well.
I trusted the butcher and it seems he either lied or did not know himself.
Anyways, I am going to order their ribeye pack online and see what comes.
As for that NY strip I agree it should have cooked for about 3-4 minutes insted of 6, I felt it was a bit tough

[Anonymous No.20326555]

>>20326490
Would this work in stainless steel or would it just stick and rip apart

[Anonymous No.20326558]

>>20326555
if you've got a fat strip like OP's, idk how it could stick
it's basically like a duck breast cooking method, because of the high fat content in the skin, search that to understand what they're doing with the fat

[Anonymous No.20326562]

search "duck confit" to be more exact

[Anonymous No.20326602]

>>20325765
I let mine sit on the counter seasoned with kosher salt and coarse pepper for a couple hours til room temp or I remember I left them out. Then I sear it for 2 minutes each side in a cast iron skillet with olive oil (pan too hot for butter). After a 5 minute rest I cut open to reveal it's lukewarm, purplish center. Get pissed cuz I didn't want it that rare but eat it anyway. 8/10 every time.

[Anonymous No.20326620]

>>20326602
>salt
:|
>salt, with jewish tax
:O

[Anonymous No.20326769]

>>20326555
Yes but dont wait until the pan is ripping hot. Hold and glide it around the pan while it's heating.

[Anonymous No.20326823]

>>20325020
this

[Anonymous No.20326994]

>>20324906
your criteria for a butcher to be a butcher is a beard?

[Anonymous No.20326997]

>>20324914
I have never seen such bad representatives of different steaks in my life. those all look like garbage. there's no fat on any of them.

[Anonymous No.20327014]

>>20324999
well those look like tough cuts of meat and a bit too thick for grilling.

sous vide at 130 degrees for 8 hours (to tenderize).
pat dry
very hot grill
grill 2 minutes
rotate 90 degrees
grill 2 minutes
flip
grill 2 minutes
rotate 90 degrees
grill 2 minutes
let rest for 5 minutes
salt and pepper to taste
consume

[Anonymous No.20327023]

>>20325214
listen skippy. I can make any cut of meat tender and edible. but why waste my time when I can just get a good steak right from the start.

you sound poor.

[Anonymous No.20327026]

>>20326291
yeah but it was full of bullshit.

>>20326527
it's like you don't know what google is.

[Anonymous No.20327361]

>>20326994
>>20327026
Reddit post's

[Anonymous No.20327378]

>>20326997
This is the cookiecutter type of post to out yourself as american, a cooklet, low intelligence, immature and possibly autistic.

[Anonymous No.20327431]

>>20324675
Is that where the verb "to gyp", meaning "to cheat someone," comes from?

[Anonymous No.20327789]

legit looks horrible. sorry OP but you got scammed

[Anonymous No.20327929]

>>20327789
>t. has never seen lamb chops

[Anonymous No.20327931]

>>20327929
lamb is not beef you dumb nigger

[Anonymous No.20327954]

>>20327789
I put provolone in my socks at night so they smell like you're sister's crotch in the morning

[Anonymous No.20328002]

>>20327789
Nobody asked now just KYS

[Anonymous No.20328482]

>>20326527
The butcher could tell you’re a rube and a moron so he fleeced you. Butchers are like carnies. Untrustworthy and will scan you unless you know their tricks.

[Anonymous No.20328520]

>>20328482
>Butchers are like carnies.
Where do you live where that makes you believe this statement is true?

[Anonymous No.20328722]

When I cook steak I let them come up to room temperature (like 30-45 mins) and I season with salt and pepper, then I cook in an oiled pan for like 3-4 mins each side, then I plate it and let it sit for a few minutes while I melt some butter and garlic in the pan in which I cooked the steak. Then I pour over the garlic and butter and stuff onto the steak, desu.

[Anonymous No.20328852]

>>20328520
Butchers have always been dishonest. They sell scraps and off cuts and keep the best for themselves. There’s a long record of butchers being dishonest throughout history and across cultures. I’m not just making this up, it’s something that comes up over and over again in food history.

[Anonymous No.20328893]

>>20327378
>This is the cookiecutter type of post to out yourself as american, a cooklet, low intelligence, immature and possibly autistic.
but enough about you.

[Anonymous No.20328899]

>>20327361
<begin whiny baby voice>
reddit post
reddit post
<end whiny baby voice>
grow up.

[Anonymous No.20328902]

>>20328722
>come up to room temperature (like 30-45 mins)
it can take 2 or 3 hours to come to room temp.

[Anonymous No.20328952]

>>20324500
Yeah not letting it rest was a mistake, gotta let the fat solidify a bit and the moisture reabsorb. Will make it juicier.
You might've overcooked it a tad too. This might seem counter-intuitive, but for thinner cuts you actually want higher heat so the crust finishes about the same time as the middle.
Also looks closer to a strip, which will be a bit tougher.

[Anonymous No.20330354]

>>20324490
Been cooking steaks pretty much every day for close to a year, here's what I've learned.

Preferably buy a whole fillet and cut the steaks yourself, 1,5 inches thick. Where I live they cut the steaks too thin, this will leave you very little room for getting a nice crust without overcooking.

Letting it get to room temp before cooking is bullshit and makes no difference.

Do however season the steak well before cooking, at least half an hour, preferably the night before. Don't forget to season the edges. If you only have half an hour, add more salt than you would if you were leaving it overnight, since in a half hour the salt will mostly remain on the surface and will fall off when cooking. If you leave it overnight put in in a sealable bag and squeeze out the air, or use a vacuum device. Set your fridge to one of the colder settings.

Cast iron is best for cooking on a stove (charcoal grill is better than stove). Get it hot enough to start smoking a little but not hellishly hot, otherwise the crust will burn before it's medium rare.

Don't use butter initially, it will burn if your pan is sufficiently hot. Use ghee or tallow for searing, avocado or olive oil is ok too (don't use extra virgin). Use enough fat/oil to cover the whole pan in a shallow layer.

Pat the steak dry with a paper towel right before cooking to ensure crust development. Do not use toilet paper.

Flip every 30 seconds, don't forget to sear the edges. Use a timer. Use tongs. Keep flipping until an even golden brown color is achieved, takes about 3-4 minutes.

Remove the steak and clean the pan quickly. Then add 35-50g butter and the steak, some garlic and thyme if you want. Baste the steak until medium rare. Pan must be hot enough for the butter to foam and brown but not so hot it will burn.

Once done, let the steak sit for 5min. Pour the browned butter in a cup and use as dipping sauce if you want.

[Anonymous No.20330362]

>>20324490
That's not a ribeye you stupid fucking faglord that's a new york shit.

[Anonymous No.20330375]

>>20330362
No, I asked the butcher who sold it and he said 'yes'

[Anonymous No.20330382]

>>20324500
If you were going for medium then it's okay it's a little over medium rare.. The crust is alright, the sear needs work. It's better to cook higher quality cuts rare or medium rare depending on taste, but you can still get a good crust.

Next time turn the heat on to pretty high, go ahead and use a small layer of olive oil or lard. With the heat on high wait until the oil either smokes (olive oil has a low smoke point) or you can flick some water on it and it should be very very violent. Then turn the heat down to medium. You'll get a nice crust (it shouldn't be black, but brown) and the steak will be cooked. Rare or medium rare is fine.


Preferably you use a cast iron stove and gas or a good glass top. People meme and joke or whatever but with steaks it actually matter because of heat application and cooking medium heat retention.

I would eat your steak and not complain, but there's room for improvement

[Anonymous No.20330390]

>>20324490
Pan sear in bacon grease. Make sure tour meat is room temperature. Get the pan hot enough to hear it go "tssssssss" when you put it on. 2 minutes. Flip, turn the heat down, and throw butter and thyme in the pan... throw the melted butter over the meat for the duration of your cook. Like 2.5-3 minutes. There you have it, perfect medium rare

[Anonymous No.20330391]

>>20325241
needs some cured meats.
>actual info in a /ck/ thread, not just kneejerk insults
I am beside myself.
there are real posters ITT.

[Anonymous No.20330398]

>>20330391
These look like rocks.

[Anonymous No.20330419]

>>20330398
lel...

[Anonymous No.20330766]

>>20330390
You did better at explaining it than I did.

[Anonymous No.20330792]

>>20330391
GET YE GONE GORON

[Anonymous No.20330942]

>>20330354

[Anonymous No.20331319]

>>20324490
I was a butcher for 14 years. This is strip. No part of this resembles ribeye. Nice troll.

Ps you're fucking retarded

[Anonymous No.20331679]

>>20324500
>They were a bit tough
There was zero marbling, what grade were they?

[Anonymous No.20331833]

>>20331679
probably select.

[Anonymous No.20331840]

>>20324490
next time cook over charcoal. you’re welcome

[Anonymous No.20332517]

>>20331319
But do you have a beard?

[Anonymous No.20332529]

>>20331319
Strip = sirloin?

[Anonymous No.20333602]

>>20332529
Mistyped. Striploin and sirloin are 2 different cuts. My bad

[Anonymous No.20333609]

Looks like horse meat

[Anonymous No.20333759]

>>20331319
Spill the beans, butcher man. How dishonest were you? Did you keep the spinalis dorsi for yourself and sell retards bad cuts?

[Anonymous No.20333939]

>>20324490
that's clearly a new york strip steak THOUGH

[Anonymous No.20333961]

>>20333939
Butcher's fault

[Anonymous No.20334168]

>>20324532
Hate to break it to ya this way, but butchers are some of the biggest bloodsucking jews on earth. Only buy from a butcher if he's your best friend, because they've got 200 different tricks for scamming people, and they probably used half of them on you. You payed for ribeye but got strip steak(notorious for being a low-quality and overpriced cut), and from the look of the marbling you got some shitty select cuts too. That guy scammed you.

[Anonymous No.20334225]

>>20334168
Who are you replying to dumbfuck?

[Anonymous No.20334228]

>>20334225
Butcher detected.

[Anonymous No.20334279]

I wouldn't even feed a new york strip to my dog.