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/ck/ - Food & Cooking

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5228848 No.5228848[DELETED]  [Reply] [Original]

So my steak is all thawed out. What do I do next?

>> No.5228853

>>5228848
>Newspaper
Curl up into a ball and cry

>> No.5228851

shove it up your rectum

>> No.5228854
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5228854

I would do this.

>> No.5228895

>>5228853
thats not my steak

>> No.5228900

>>5228848
marinate in ketchup for 24 to 36 hours
heat pan over high heat and add a knob of butter
cook steak 8 to 10 minutes per side

enjoy

>> No.5228902

>>5228900
i want to eat it shortly though

>> No.5228904

>>5228900
oops, extra virgin olive oil would be better than butter

>> No.5228910

>>5228902
instead of marinating you can inject the ketchup if you have a poultry injector. you just have to water it down a bit so it'll flow more easily

>> No.5228920

>>5228900
>>5228904
>>5228910
Perfect.

>> No.5228924

gently put 1/8'' cross cuts in both sides. rub with mix of black pepper, garlic, and a touch of liquid smoke. cook any way you desire. enjoy!

>> No.5228927

>>5228910
i dont like ketchup with my steak

>> No.5228943
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5228943

>>5228927
>2014
>not liking ketchup with your steak

>> No.5228946

Fuck it

>> No.5228949

Does anyone have a recipe for milksteak?

>> No.5228953
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5228953

hey guys, sorry to interrupt, but why are you all talking about steak on a Louis C.K. board?

>> No.5228965

>>5228953
louie loves steak, we talk about things that he likes. He hates it when we talk about things that he hates.

>> No.5228983

>>5228848
Pat dry with paper towels, rub with oil, salt and pepper, and pop it in the microwave for 12 minutes.

>> No.5228984
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5228984

Thanks for nothing

>> No.5228991

>>5228984
I posted a steak recipe that doesn't involve ketchup.

>> No.5228990

>>5228953
lel what board do you Louis C.K. people come from? Sometimes I go to /asp/ pretending to be a guy from /r9k/ looking for the aspergers board. A few laughs are had by the locals and I'll get a one day ban a couple hours later.

>> No.5228998

>>5228990
>you Louis C.K. people
wait, someone else thought of this before me? fuck

>> No.5229005

>>5228998
lol yea, happens all the time. I'm sure /asp/ gets its share of folk from other boards asking about aspergers too. Where you from?

>> No.5229012

>>5229005
/tv/ mainly

>> No.5229062

salt, pepper let it sit 15-20 mins.
grill
medium rare


combine butter, lemon juice, zest, parsley chopped fine, chill.

bard the steak after you flip it to the other side.
yeah

>> No.5229184

>>5229062
No garlic? What are you, gay?

>> No.5229206

>>5229184
He used the term bard. What do you think?

>> No.5229251

>>5229206
I think he's gay.

>> No.5229450

>>5229062

This plus garlic.

>> No.5230003

Well done and slathered in ketchup

>> No.5230028

/ck/'s advice:

coat it in ketchup and microwave for ~15 minutes

excellent

>> No.5230679
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5230679

>>5230028
welcome to flavortown

>> No.5230710

>>5228900
you forgot to stab it with a fork multiple times so they ketchup really gets into the meat.

>> No.5230744

Cook it. Rub with rock salt, black pepper and a little oil and leave at room temp for a couple of hours. If its tough soak it in some whiskey.

>had two little sisters visiting me for a holiday
>always cook them quality meals as they don't get any at home; for example steak
>only have two rib eyes and too skint to buy more
>they won't eat anything 'undercooked' so I have to do them both well done
>dying inside

and on that day they realised I truly loved them

>> No.5230751

>>5230710

>implying jaccarding meat is bad for it

>but muh meat balloon...

>> No.5230920

>>5228900
No.
>>5228904
And not that either.

It's like you went out of your way to suggest the two cooking fats *least* suited to this. Way to fail at Steak 101 there brah.

>> No.5230947

>>5230744
>Rub with rock salt, black pepper and a little oil and leave at room temp for a couple of hours.
>leave at room temp for a couple of hours.
:-|

>2014
>still haven't done direct comparison for yourself

The difference in internal temp of steak between fridge cold and room temp is paltry compared to the heat output of a preheated broiler/grill or a frying pan. That's why it's irrelevant to how a steak cooks, especially if you flip often as you should.

>If its tough soak it in some whiskey.
You don't actually believe that'll do anything to tenderise the meat... no seriously, do you?

Even if it was a high-acid marinade it STILL wouldn't do anything to tenderise the meat, all it would do is break down the proteins in the SURFACE of the steak. Bugger all else.

Marinades do not tenderise meat. Learn this. Remember it.

>> No.5230949

>>5230920

>It's like you went out of your way to suggest the two cooking fats *least* suited to this.

funny that

>> No.5231482

>>5230949
Man I went full Asperger's there didn't I?

>> No.5231664

One thing /ck/ has taught me is to cook steaks at max heat. Get the pan blazing hot and for a cut like OPs, 2-3 mins per side. I like to baste with a little butter during the last 30 seconds. Then let it rest for 5-10 minutes so the juices don't spill all over as soon as you cut it.

The steaks I've cooked this way always turn out great. The downside is it creates a bit of smoke so have your fan on and a window open.