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/ck/ - Food & Cooking

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6126871 No.6126871 [Reply] [Original]

Steak general. Anything steak related welcome.

What is your favorite way to have a steak served?

Share and discuss ways to cook, recipes for side dishes, marinade or sauces, good drinks to enjoy with your steak, seasoning, good steakhouses, etc. Whatever comes to mind.

>> No.6126872

inb4 well done with ketchup

>> No.6126874

I always order medium-rare because I cannot stand how inconsistent some chefs interpret "rare" to be.

>> No.6126882
File: 59 KB, 600x400, 5406542328_a90ca3689f_z-600x400.jpg [View same] [iqdb] [saucenao] [google]
6126882

>>6126871
milky, with a jelly bean topper

>> No.6126887
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6126887

>>6126882
only the finest

>> No.6126888
File: 220 KB, 1600x1067, T-bone1.jpg [View same] [iqdb] [saucenao] [google]
6126888

Med-Rare T-Bone, the best steak.

>> No.6126890

>>6126871
Medium Rare NY Strip with some A-1
A gigantic salad with some balsamic vinaigrette or a ceasar
Some broccoli and some kind of potato

>> No.6126892

any sauce except mushroom sauce cause it's usually disappointing. i have a particular thing for browned beef with blue cheese though.

i like it with big peeled slices of delicious tomatoes dressed with oil and balsamic and herbs and a salad of grilled radicchio, peppers and sweet greens like lambs lettuce or spinach.

>> No.6126896

>>6126892

oh and medium rare obviously. well i like rare sous vide.

>> No.6126897

cook in a heavy frying pan with WAY more butter than you'd think in necessary

>> No.6126913

Looking for some way to make a big tasty BBQ-ish steak meal for a part of 5-6 persons. Need suggestions for type of steak, seasoning, sauce and especially what to serve on the side. Some marinade tip would be great too.

It doesn't have to actually be barbecued as long as it has the flavor/feel of it.

>> No.6127020

bumpin'

>> No.6128198

>>6126871

Steak au poivre.

>> No.6128438 [DELETED] 
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6128438

anyone else like to use liquid smoke when pan-frying steaks?

it's very easy to overuse and ruin your steak. 1-2 drops, evenly massaged into each steak, is enough to impart the perfect level of smokiness imo.

it really tastes like it was cooked over a wood fire.

>> No.6128501

>>6128438
I saw that shit on the bottle but I just add it to my beans and lentil soup

the new one I got isn't as strong as the last one but definitely a good way to ruin your food by adding too much

>> No.6128518

Medium rare
Grassfed beef
Cooked low and slow in garlic butter

>> No.6128566

>>6128518

Why would you ever cook a steak low-and-slow? How on earth are you supposed to get a good malliard like that? (unless you're talking about sous vide and then searing it afterward)

>> No.6130374
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6130374

>>6126882
>>6126887
I'd eat the fuck outta these.

>> No.6131002

>>6126871
too done

>> No.6131031

>thick cut of ribeye
>salt both sides liberally and let stand for one hour
>rub with canola oil and place in very hot skillet
>flip every 30 seconds for even searing
> when 3/4 done, lower heat and throw a bunch of butter and crushed garlic into pan
>spoon butter over steak until medium rare
> remove from pan and let rest 5 minutes
> grind black pepper onto steak
> devour
That is my perfect steak.

>> No.6131168

Mom always cooks steak extremely blue rare.
You can see parts of red on the side of the steak.

But it's fine, I never get sick and I like it raw.