Steak Thread

[Anonymous No.5319241]

Wow, my butcher sure knows how to cut a sweet slice of meat.

Found these babies hiding in the back of the meat aisle.... they are USDA Choice, but they look damn near prime.

I've been reading this shitty article (with a grain of salt), and I guess I'll try to bring the steak to room temperature using sous vide.
http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html

[Anonymous No.5319258]

I can marinade and sous vide at teh same time, right? I'm still planning to grill this steak, but for now I put some Monterey Steak seasoning, some Wostershire, minced garlic, and a little more salt into a bag and tied up the steak and threw it in a warm bath.

Anywa

[Anonymous No.5319263]

Season the meat with salt, let it rest uncovered in your fridge overnight on a wire rack.

Put your oven on the lowest setting possible, carefully monitor the meat with a thermometer.

Once the meat hits 110 degrees, pull it out, it will look disgusting and grey but that's ok. Blot it dry with paper towels.

While you were cooking the meat, you had a cast iron pan on your highest gas burner setting.

Sear the steak, baste with better and herbs. Pull out at 120 degrees, let it rest for 5-10 minutes.

Enjoy.

[Anonymous No.5319264]

>>5319258
yes

[Anonymous No.5319268]

>marinating a nicely marbled strip loin
>sous-vide bullshit
>mont-royale steak seasoning ha-ha

do you like cocks up your ass? cuz it sounds like you like cocks up your ass

[Anonymous No.5319273]

>>5319258
wait you gotta be trollin you cant sous vide in a fucking sink and bag

[Anonymous No.5319269]

>>5319258

You worthless nigger, marinades don't penetrate the meat at all only the salt will. You completely fucked up that nice cut of meat.

[Anonymous No.5319275]

>>5319263
>cooking a steak before searing it

check out this faggot

[Anonymous No.5319278]

>>5319258
lmao is that your bathroom sink bro?

[Anonymous No.5319281]

>>5319268
obviously dont know anything about sous vide cooking

[Anonymous No.5319285]

>>5319263
>using a meat thermometer to check doneness on a steak

mfw. he isn't making a fucking pot roast. if you make steak enough you should be able to tell doneness by touch. also, searing it last will result in an inferior crust. fuck you shouldn't even be tossing it in the oven unless your cut is like 2.5" thick

[Anonymous No.5319287]

>>5319273
>>5319278
You guys don't light a fire under your basins and make soup?

[Anonymous No.5319289]

>>5319281
says the guy who is using a grocery store bag to sous vide in his fucking sink

[Anonymous No.5319290]

>>5319268

don't worry, asshole. I wanted to try something new. There's another piece that I'll do salt/pepper only.

>>5319269
> marinades don't penetrate the meat
isn't that the point?
> only the salt will.
That's called seasoning, and I am not opposed.

>>5319273
sure you can... im not sous viding all the way, just raising the steak up to room temp. If you read the article in the OP, the guy left his steak out for like 3 hours and it only gained a few degrees.

I want the true room temperature steak, not the 30 minutes on the counter bullshit. Sink + bag + warm water should accomplish this in about an hour or so.

>>5319278
haha hell yeh. The kitchen one has dirty dishes. Yeehh. You know it.

[Anonymous No.5319293]

>>5319289
im not that guy bro just an irritated lurker

[Anonymous No.5319294]

>>5319289

he says it like there's anything wrong with it. Maybe you don't have the mental capacity to MacGyver something like this. I'm blessed with amazing intelligence.

[Anonymous No.5319298]

>>5319290
its still not sous vide its warming in a water bath . your meats not in a vacuum, you water isnt being maintained at a constant temp and theres no circulation

[Anonymous No.5319309]

>>5319294
plenty of "MacGuyver" sous vide systems out there but this is NOT one of them

[Anonymous No.5319311]

>>5319285
>>5319275

>muh touch test
>muh manhood on the line

Listen up faggot, the touch test doesn't fucking work and never has.

>The Reality: There are so many uncontrolled variables in this assay that it boggles the mind that anyone would think it's at all accurate. First off, not all hands are created equal. My thumb is squishier than my wife's thumb. Should I gauge my steak's doneness based on hers or mine? Or perhaps some Harry Potter-esque universal constant will make her steak conform to the rheological properties of her hand, and mine conform to mine.*

http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html

Second, by cooking it first you release more moisture which gives you a better crust.

[Anonymous No.5319316]

>>5319298

> your meats not in a vacuum

yes it is! i tied the damn bag... no air is coming in or out.... You don't need NASA status vacuum, just a good seal.

And yeah, I already said I'm not souis videing, just using the sous vide method to warm my steak.

Why does it have to be in a perfect vacuum? I don't see a reason for this. The bag keeps the water out.... it's as close to vacuum as i need.

>>5319309
sure it is. But if you just wanna talk shit to feed your false sense of superiority, go ahead. I don't care if some anon thinks my sink doesn't deserve a Michelin star...

[Anonymous No.5319321]

>>5319290
>> marinades don't penetrate the meat
>isn't that the point?

Then what was the point of it, if it adds zero flavor to the meat and only makes it watery?

[Anonymous No.5319323]

Holy shit this is hilarious

[Anonymous No.5319326]

How about you salt it and sear it in a pan?
Too late?

[Anonymous No.5319327]

>>5319263

i tried almost the same method... i left my steak salted in the fridge to "fake dry age it" or whatever... then I cooked it in the oven first before searing.

i hated it. It tasted like meatloaf or ground beef or something. It tasted like Sizzler steak.

I like the way the sear comes out when its done first. When I try searing the "Gray matter" you're talking about... it just kinda burns it. Grey doesn't brown very well...

And why the heck would I need a thermometer? I am The Thermometer.

[Anonymous No.5319328]

>>5319326

no, not at all. I will do that, eventually. I wanted to grill but realized I have no coals.

Sous Vide to make it warm and marinade... then I will sear it in a pan and finish it in the oven. Actually just might leave it on the pan cause its only 3/4inch thick.

[Anonymous No.5319330]

>>5319321

no, silly. I said... isnt the point of marinade to penetrate the meat? If marinades didn't work... why do they exist? Of course the marinade penetrates the meat... you're 1000% wrong. Its worsershire, that stuff is dank. It always gets right through the steak and makes it taste a little "sweeter, oakier" and I like that subtle flavor.

how the heck does a marinade not penetrate? can you explain what you meant?

[Anonymous No.5319340]

>>5319328
Yeah I normally save ovening for thick steaks or bone in cuts like prime rib.

[Anonymous No.5319345]

>>5319258

This is working great! The steak is already at room temp, and I made the water just a little hotter. I'm gonna get this steak to be slightly ABOVE room temp. Like a little warm. I hope I don't accidentally cook the damn thing.

[Anonymous No.5319351]

>>5319327
>i tried almost the same method... i left my steak salted in the fridge to "fake dry age it" or whatever... then I cooked it in the oven first before searing.
>i hated it. It tasted like meatloaf or ground beef or something. It tasted like Sizzler steak.

You over seasoned then. It has nothing to do with dry aging that's completely different. It has everything to do with the salt seasoning the meat and making it retain moisture better.

>I like the way the sear comes out when its done first. When I try searing the "Gray matter" you're talking about... it just kinda burns it. Grey doesn't brown very well...

Doesn't matter what you like. It's been proven that a steak partly cooked, browns better than one seared at the beginning. Grey Burns? Are you fucking retarded. The steak goes grey anyway when you cook it using your method.

>And why the heck would I need a thermometer? I am The Thermometer.

No, you're the faggot grill master at the bbq who talks a big game, pours some cheap bear over the steak like you know what's up, and grins to everyone as you serve them over cooked shit.

[Anonymous No.5319358]

>>5319330
http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_marinades.html

[Anonymous No.5319362]

>>5319351
> Are you fucking retarded.

That's a strange statement. Also, I stopped reading there. Once again, I'm just here to cook some meat, not to have a microscopic dick measuring contest

[Anonymous No.5319372]

>>5319358
> Myth: Marinades penetrate deep into meat. Marinades are primarily a surface treatment, especially on thicker cuts. Only the salt penetrates deep. Period. End of story.

end of story? lol. are you the author of this article? If marinade didn't penetrate... I wouldn't taste the worsershire. It obviously penetrates at least a certain amount all the way around the surface.... if I have a 3/4 inch steak, it'll penetrate a quarter inch around... leaving only a 1/4 inch of "unmarinaded" meat left.

[Anonymous No.5319388]

>>5319345
>>5319258

Wow, the steak now has the consistency of jello! It's SOOOO tender.... I'll take it out in another 15 or so.

[Anonymous No.5319399]

>>5319311
taking that article as fact mfw

[Anonymous No.5319445]

>>5319399

that article is retarded, the author doesn't know shit but acts like his opinions are facts.

> The Theory: EVERYBODY says this one, and they say it not just for steaks, but for burgers, lamb chops, pork chops, chicken breasts, you name it. And to be honest, I... I'm not sure what the theory behind it is. It's just something people are taught and do. Perhaps it's an extension of the "searing locks in juices" myth and the belief that one must form a tight seal on the first side so that they can then cook the second side without any juices leaking out the top. Perhaps it's the belief that a better crust can be formed by letting the meat sit longer on one side, or perhaps that the insides of the steak will cook more evenly. > But...

> The Reality: The reality is that multiple flipping will not only get your steak to cook faster—up to 30% faster!—but will actually cause it to cook more evenly, as well.

That may be true, but if you're not even sure WHY they say to flip once, why the heck are you arguing? Sure, it's easy to find yourself correct when you just ignore the other side...

[Anonymous No.5319448]

wheres my steak OP?

[Anonymous No.5319493]

>>5319448

right here...

[Anonymous No.5319500]

>>5319493

[Anonymous No.5319503]

>>5319500

[Anonymous No.5319505]

>this guy marinating a steak IN A FUCKING GROCERY BAG IN HIS DISGUSTING SINK

What the actual fuck I have never been so disgusted.

[Anonymous No.5319510]

>>5319503

Okay. It's done. Looks overcooked, but i only had it in the pan a few minutes.

[Anonymous No.5319512]

>not even patting the steak dry before you cooked it

It's like you WANTED a shit sear.

[Anonymous No.5319513]

>>5319505
lol you're squeamish... whats wrong with my sink?? Its clean, sorta. And the bag is clean, too. You're just a germiphobe. Do you not believe in the 5 second rule, either?

[Anonymous No.5319516]

>>5319512

yeah.... that sear looks very shit! look at it man... this is the best sear I've ever seen and I didn't pat it down.

>>5319503
>>5319510

[Anonymous No.5319517]

>>5319512
I can't imagine the microfilm of water would have a anything beyond a negligible on the sear.

[Anonymous No.5319519]

>>5319513

You spit in that sink.

That spit then sits and festers for however many years it's been since you cleaned it.

Whatever the fuck bacteria, viruses, phages, amoeba, fungi, and god knows what else is now in that steak in addition to whatever was in that grocery bag.

[Anonymous No.5319523]

>>5319512
the sad part is his sear is better than most of the threads I've seen on /ck/.
In a fucking teflon pan no less.

[Anonymous No.5319533]

hahaha. It's like God is giving me a high 5.

This steak is fucking amazing. The outside's all crispy and the inside is juicy.

[Anonymous No.5319536]

>>5319519
Why would you think your own saliva would be more harmful or less hygienic than what goes in a kitchen sink?

[Anonymous No.5319541]

>>5319533
Does it taste better in the sauna?

[Anonymous No.5319544]

>>5319536

The point of it was there are a godawful amount of pathogens in that sink and he is gleefully eating them.

[Anonymous No.5319545]

>>5319519
> You spit in that sink.
oh, you don't share drinks with yourself? Dont know where that mouth's been, huh?

> That spit then sits and festers for however many years it's been since you cleaned it.
Well if this isn't science, I don't know what is. I bet there is an entire race of saliva people living in my pipes, farming AIDS to feed on.

> Whatever the fuck bacteria, viruses, phages, amoeba, fungi, and god knows what else is now in that steak in addition to whatever was in that grocery bag.
so nothing, nothing, aaaand nothing. Yeah. You're a germiphobe. Do you know how strong stomach acid is? I'm not rubbing this onto an open sore, Im digesting it... even if there was a few bacteria here and there, Its not going to affect me.

[Anonymous No.5319553]

>>5319545

>thinks stomach acid will protect him from whatever was in that sink

So how does anyone ever get sick then if the stomach acid just protects them?

How do parasites ever infect people if there's acid there?

>missing the point about the dirty sink this badly

[Anonymous No.5319556]

>>5319545

>affect
>effect

[Anonymous No.5319560]

>>5319556
Nope, affect is correct here.

[Anonymous No.5319562]

>>5319553

because parasites are pretty advanced pathogens that have special powers specifically to resist the acid, like if you're talking about worms.

There's no fucking worms in my sink, bro. There's nothing there. Your fear is irrational. You just look at it, see "black specs" and think about the fact that you brush your teeth... and you think "OH NO ITS EVERYWHERE! FOREVER UNCLEAN!"

There's no fucking way I have hepititis or some other serious disease in my sink, because of "festering with saliva". do you understand how retarded you sound? if you dont want to eat Sink meat, don't eat sink meat. I'm not trying to convince you.

[Anonymous No.5319570]

>>5319562

not to mention it was in an air tight bag.... never actually touching sink water.

[Anonymous No.5319626]

Why did you draw arrows to the spot with the least marbling, when you said your choice looks like prime?

[Anonymous No.5319627]

>>5319570
And you seared the surface, killing most of whatever pathogen managed to hit the surface of the steak.

[Anonymous No.5319633]

>>5319544
>there are a godawful amount of pathogens in that sink
Absolutely not. Unless you are immunocomprised, you shouldn't be afraid of your sink.

[Anonymous No.5319642]

>>5319626

Actually, that part had the MOST. It's just my camera sucks so much, you can't see the fine white marbling all through that section.

[Anonymous No.5321921]

Okay, is everybody ready for Part 2?

I got another steak. This one's a little thicker. Should I make sink meat again or throw it on the pan and in the oven?

[ChefAnon !R9aboRROXI No.5321925]

Steak thread!

[gordon ramsay !E/kAmOO7UE No.5321927]

>>5321921

that's some alright marbling. salt the piss out of it and then grill in grapeseed oil at top temp

[Anonymous No.5321930]

>>5321925

I was at Gelson's the other day, and they had kobe style American wagyu, with MORE marbling then in your pic, for $40/lb. is that fair? American wagyu? That steak looked so bomb...

[Anonymous No.5321932]

>>5321927

I'm not listening to you, Gordon Ramsay. You already ruined my scrambled eggs!

[Anonymous No.5322374]

alright, i'm gonna try doing the sink warming, but no marinade. The steak is so marbled it just needs salt and pepper anyway.

Okay, in the sink it goes. Should I piss on it too? (jk)

[Anonymous No.5322377]

>>5322374
>inb4 sink pathogen guy

[Anonymous No.5322379]

>>5322374

That is literally disgusting.

Why are there flakes of shit in your sink?

[Anonymous No.5322384]

>>5322379

it's flecks of paint... i had to clean some art supplies or some shit and it was some oil based paint that got stuck. I just need to get some acetone and wash it off...
>>5322377
kek

[Anonymous No.5322575]

This thread's fucking disgusting, and I've shit excrements that looked better than that steak after coming out of its marinating.

[Anonymous No.5322609]

>>5322575

its just the worstershire sauce, dummy. it makes it look like poop because it is brown.

Didn't you see the results??
>>5319510
>>5319533

[Anonymous No.5322882]

Okay, the steak is on the pan. It has a lot of discoloration even though I didn't marinate it. I don't know.... maybe the water was a little warm or maybe this is normal.

[Anonymous No.5322886]

gonna have to do all 4 sides with this guy....

[Anonymous No.5322905]

after flipping it a bunch of times on all 4 sides

[Anonymous No.5322908]

>>5322905

[Anonymous No.5322911]

and here we are.

Now I'm going to let it rest for a while. Like 10 minutes probably.

[Anonymous No.5322918]

Alright. It's done, and it's done perfectly. Tastes like some restaurant shit, no lie.

All that juice you see at the bottom? That shit ran out BEFORE I cut it... so I dunno. I think it's just because my steak is so juicy.

> and blueberries cause fuck you that's why.

[Anonymous No.5322927]

What I learned from this was that marinating is a waste of time because salt + pepper is master race.

- OP

[Anonymous No.5323413]

>>5322927
You mean SALT alone.

By the way, OP, your camera sucks, it hurts my eyes to see those pics.

[Anonymous No.5323415]

>>5322918
>Steak and blueberries
OP does not give a fuck.

[Anonymous No.5323418]

>>5323413

oh god i know it. I have an Iphone5 and the back side got cracked out, and over the last 8 months dust and humidty has been seeping into this FUCKING phone. I hate it. I hate myself. I hate anything to do with whatever is holding this phone. I wish it would just die so I have an excuse to claim insurance. (damn, marriage flashbacks)

>>5323415
Was actually a good combo lmao. Was not bad, seriously. I popped a bunch of blueoobs on the way to tendon town through that NY strip.

[Anonymous No.5323435]

I once marinated a steak in rasped kiwi, because of chemistry and shit.

It actually tasted really good

[Anonymous No.5323444]

>>5323418
Dude, you sound so fucking sad and faggot, could you please step back to where you come from? (reddit).

[Anonymous No.5323446]

>>5323418

Why do people say "my phone got cracked" instead of "I fucked up and cracked my phone", because I'm pretty sure the phone didn't damage itself.

[Anonymous No.5323448]

>>5323415
>has never had wild blueberry BBQ sauce
Sorry bro.

[Anonymous No.5323453]

>>5323448

Blueberry BBQ sauce sounds great. But what does that have to do with steak?

[Anonymous No.5323825]

>>5323446
Because it's passive voice fucker.

[Anonymous No.5324102]

>>5323453
You've never had brisket with bbq sauce?

[Anonymous No.5325648]

Haha all these faggots in my thread. Do you like my meat?

[Anonymous No.5325930]

>>5323444

lol
> age detection: 17.

only 17 year old faggots feel the need to put others down just to feel themselves stronger.

yah, im fucking sad and faggot and proud of it, queer.

>>5323446
because we're not judgemental faggots that need to feel better then others by puting others down. See reply above.

>>5323448
probably would be bomb. I munched on some of the blueoobs and it was great. But, I've always liked sweetened meat. Love teriyaki, love chicken + honey, and love BBQ anything. Blueoobs and steak isn't that much of stretch for me.

>>5323825
passive voice? sounds legit. As opposed to active voice where you're actively being a douchebag judging others for their way of expressing themselves.

>>5325648
high five, myself.

[Anonymous No.5325960]

>>5319311
>this fucking guy
>those fucking guys using the thumb test
If you spend enough time in the kitchen, you'll know just by looking at a piece that it's ready. If you can't tell by looking, fucking prod that motherfucker to see if it's ready.
If that isn't enough, then fucking learn from your mistakes. If you cut a piece of steak to see if it's ready, I hope the cow you cut it from curses you from beyond the bouillon.

[Anonymous No.5325969]

>>5319351
>No, you're the faggot grill master at the bbq who talks a big game
I hate those guys. No, really. I do. I hate them with a passion.

I've been studying gastronomy for about 2 3/4 years now, I realise the faults in everyday cooking. I consider myself an elitist prick when I begin to point these faults out, so I tend to keep myself from stabbing people in the gut when they ravage a pleasant Would-be-Meal.
>At a barbeque, I had this one guy with a perfectly good sirloin with perfect marbling just absolutely drench it in some bottom shelf barbeque-paprika seasoning
>and then.. I shit you not...FUCKING SMEARING IT WITH MOTHERFUCKING KETCHUP BEFORE GRILLING IT.
>When it came off the grill, it was practically a piece of coal with a hide of dried ketchup
>mfw

[Anonymous No.5326011]

>>5323413
why did you say salt alone? Are you trying to imply that salt has some kind of chemical reaction with the meat and pepper doesn't? Because I've had hot Cheetos before. Have you ever had Hot Cheetos before??

>>5325969
>No, you're the faggot grill master at the bbq who talks a big game
>I hate those guys. No, really. I do. I hate them with a passion.
I don't go to BBQs. Or places. Or people. I just wallow in my filth at home. AL-fucking-RIGHT?

> I've been studying gastronomy for about 2 3/4 years now
HAHAHAHAHAHAHAHHAHAA

>studying gastronomy
LOLOLOLOLOLOLOL

> gastronomy for about 2 3/4 years now
HAHAHAH FUCKINGSHIT ARE YOU SERIOUS LMAO

can't make this kind of material up, man. Just shows you - the best comedians are just really good story tellers. There's nothing funnier then real life.

> I've been studying gastronomy for about 2 3/4 years now, I realise the faults in everyday cooking. I consider myself an elitist prick when I begin to point these faults out, so I tend to keep myself from stabbing people in the gut when they ravage a pleasant Would-be-Meal.

BAHAHHA

[Anonymous No.5326035]

>>5319241
>I've been reading this shitty article (with a grain of salt), and I guess I'll try to bring the steak to room temperature using sous vide.
>http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html
It's not a shitty article.

Since you're so dubious about its validity, and willing to express this why haven't you taken the time to confirm any of the parts you have doubts about? Deliberately trying to troll or is it just accidental.

Anyway, if you're going to use sous vide FFS go the whole hog and just cook the damn thing in the water bath, then hot pan or blowtorch for sear.

[Anonymous No.5326047]

>>5319500
>>5319503
Teflon pan?
Teflon pan??

Were you not paying attention during Sear 101? That said, finished steak looks pretty damn good and the inside is just about perfect. Nice job.