/ck/ - Food & Cooking

[Anonymous No.5166821]

Teach me how to cook a steak, please.

[Anonymous No.5166826]

>>5166821

>boil in milk
>add jelly beans

[Anonymous No.5166830]

>>5166821
what kind of steak?

[Anonymous No.5166835]

inb4 a gorillion replies of alton brown cast iron shit from people pretending they invented it

[Anonymous No.5166842]

>>5166830

NY Strip.

[Anonymous No.5166867]

Please, I am hungry.

[Anonymous No.5166870]

>>5166842
You can use the same recipe as above. Don't let people talk you into marinating your steak.

[Anonymous No.5166873]

>>5166870

Thank you.

[Anonymous No.5166940]

>>5166835

>implying alton brown invented it

[Anonymous No.5166945]

>>5166821
Tried the reverse sear method last night. Worked pretty well even though I don't have a meat thermometer and was kinda guessing.

Steak was NY strip, a little over 1" thick. 1 hour in the oven at 225 F, then 1-2 minutes per side in a very hot skillet (makes much smoke, be prepared) to develop the crust at the end. This way almost the entire steak is medium rare.

[Anonymous No.5166946]

There's already been a clusterfuck of this today. Go sort through that. See >>5164173

[Anonymous No.5167133]

>>5166830

Just wanted to say thanks again, this came out perfectly.

[Anonymous No.5167477]

>>5166821
wrap in tinfoil with seasoning and butter and microwave for 10 minutes.

[Anonymous No.5167490]

>>5166870
>>5166870

Does this apply for London Broil as well? Got a good piece and was considering marinating for tomorrow.

[Anonymous No.5167494]

>>5166821
Look up Gordon Ramsay's videos on YouTube.

[Anonymous No.5168553]

>>5166945
Yeah, that works awesomely. Basically the same principle as the sous vide thing, just a little cruder.

[Anonymous No.5168558]

>>5167494
You mean the one where he says you seal the meat in the hot pan?

:-|