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/ck/ - Food & Cooking

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6239996 No.6239996 [Reply] [Original]

Let's cook a ribeye!

>> No.6239999
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6239999

I'm going to pair it with a baked tater...

>> No.6240001
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6240001

...and some roasted asparagus.

>> No.6240003
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I prepped the meat with a bit of oil and kosher salt and fresh black pepper...

>> No.6240004

salt and pepper it, coat it with olive oil pan fry it on hide for a minute on each side to sear it, and make sure to get a good sear on the fat too. Broil it in the oven for 8 minutes.

perfect.

>> No.6240006
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6240006

...while I heated up the old iron.

>> No.6240007

>>6239999
nice quads. based potato.

>> No.6240013
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6240013

And in to the pan it goes...side one is done!

>> No.6240014

>>6240003

MOTHER OF GOD...with the fuck taught you how to season Guy Fieri?

>> No.6240015

>>6240003
Holy salt, batman. I like a generous amount of salt on my steak, but that is just way too much.

>> No.6240017

>>6240013
Beautiful sear

>> No.6240018
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6240018

On two side two...

>> No.6240019

>>6240013
Hnnnnnnng

>> No.6240021

>>6240014
>>6240015
The majority of spices fall off while cooking. This is how Jacque Pepin does it, so it's how I do it.

>> No.6240026

>>6240013
what are you doing, that shit is burnt

>> No.6240027

>>6240013
>>6240018
Nice looking sear, I just hope it isn't ruined by the abominable amount of salt you put on it.
What did you fry it in? Due to the bubbles I'm assuming a mixture of oil and butter?

>> No.6240028
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6240028

Let it rest for a few minutes...

>> No.6240030

>>6240013

blast me in the face with gobs of manhood...how much fucking butter is in that pan?

>> No.6240031

>>6240027
You assumed correctly...and it was perfectly seasoned.

>> No.6240033

Wow, somebody that can cook a steak and take decent pictures both. I admit to being mildly impressed.

>> No.6240034

>>6240031
As if there's such a thing as too much butter....silly anon!

>> No.6240036
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6240036

>Not using based tonys for seasoning.

>> No.6240038

>>6240034
I meant this for you...
>>6240034

>> No.6240043
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6240043

Wa La! Let's eat!

>> No.6240044

>>6240021
>Jacque Pepin

Are you suggesting that cowardly frog knows shit about preparing a hunk of man meat merican' style with his dainty little steak au poivre ass?

>> No.6240047

>>6240044
That kind of shit talking will get you banned, son. Best take the cotton out of your ears and shove in to your pie hole.

>> No.6240049 [DELETED] 
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6240049

You know pEpper burns, right? You're supposed to add the salt before, then the pepper after it's done. I mean fuck.

>> No.6240051

>>6240043

alright, faggot....give me a cross section.

>> No.6240052

>>6240044
>he doesn't like au poivre
Being an American doesn't mean you can't have taste faggot

>> No.6240054

>>6240049
It's not being cooked long enough for the pepper to burn, just enough to release the oils. Back to cooking school for you!

>> No.6240055
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6240055

>>6240049
>He doesn't like burnt pepper.

>> No.6240056

>>6240043
Asparagus is overcooked, 8.5/10 if the steak is cooked properly, standby

>> No.6240057

>>6240051
This. Where is the money shot?

>> No.6240060

>>6240043

I have this terrible feeling that he has cooked this steak into the ketchup zone.

>> No.6240062
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6240062

>>6240051
Ah, the ultimate test! Sadly, my Nikon does not render pink very well and I've never figured out how to change the settings. Rest assured that it was a beautiful pink all the way through, and this picture is a piss poor rendering of the final product.

>> No.6240063

>>6239996
OP is a faggot.

Been fiddling with the best way to cook a steak in a cast iron frying pan for a couple of years now. My go to method is leave steak out to get to room temp, heat frying pan with just a teaspoon of lard, and then throw steak onto searing hot pan, and place top (or if you are me, a piece of tinfoil that covers the pan). Let it sear for about two minutes, or until it breaks free from the pan, flip, cover and go for another two minutes or until it breaks free.
Remove steak from pan, cover, allow pan to cool down a bit. After about five minutes, put pan back on heat, high, and wait until it is fiery hot. Throw steak on, no cover/top and let cook for a minute to a minute and a half, flip, repeat.
Remove steak and allow to cool for five minutes uncovered.
This tends to be a rare steak, with a crispy, crunchy outer shell, and red, red steak inside.

>> No.6240068

>>6240049
>You pepper a steak after cooking

Sorry, what?

>> No.6240071

>>6240062
Nicely done, anon!
However it looks like you should have let it rest a few more minutes. Too many juices on that plate.

>> No.6240072
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6240072

>>6240062

>muh nikon
>mysterious color refraction
>image obscurement

I call fucking bullshit you over cooking monkey. I will slap the shit out of your fucking ketchup steak and beat you with it. GTFO.

>> No.6240073

>>6240014
>>6240015
>>6240021

Seriously guys, he knows what he's doing. I would have been skeptical in the past as well but recently I've done pretty much the same thing when I've grilled steaks, got some pretty rave reviews from the people I was cooking for. Shit's great

>> No.6240076

>>6240062
>vape pen
>pool of steak juice
>no pink at all (don't blame your camera, faggot)
>non matching silverware
>wood handle steak knife looks like it was left in the mojave desert for 20 years
>shitty plastic handle fork looks like you stole it from an aids hospice

You should kill yourself asap

>> No.6240077
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6240077

>>6240049
>He doesn't salt and pepper his steak an hour before cooking it.

>> No.6240082

>>6240062

I can tell that OP is an impatient little fucker because he didn't let it rest long enough and all the damn juice came flowing out of the steak like a river.

also, your a nail biter and everyone knows what that means.

>> No.6240088

>>6240076

this is why I love /ck/

>> No.6240089

>>6240062
try turning off the flash next time, I think that's your biggest problem here

>> No.6240090

>>6240076
And what did you cook today?

>> No.6240091

>>6240062
Everything was going so well. What happened OP?

>> No.6240092

>>6240062
Why didn't you eat the fat? if you cooked it right the fat adds great flavor.

>> No.6240096

>>6240062
medium-well/10
i can't believe i was in this thread from the start. :-(

>> No.6240097

>>6240089
I've got another steak in the fridge, I'll give that a try. Thanks.

>> No.6240099

>>6240003
Good seasoning, I am impressed!

>> No.6240100

>>6240062


back the fuck up....why are there meat drippings in that bowl of ranch in the corner of the shot?

>> No.6240101

>>6240076
i agree with all your green text except >pool of steak juice
wtf is wrong with that?

>> No.6240102

>>6240092
The dog gets the fat. That's the rule around here.

>> No.6240107

>>6240062
A little overdone and you obviously didn't let it rest enough, but not as bad as some of the haters claim. I've seen far worse steaks on /ck/.
Next time cook it two or three minutes less and let it rest 5 minutes longer.

>> No.6240108

>>6240101
Didn't let the meat rest

>> No.6240111

>>6240100
It's not ranch, it's a sour cream and horseradish sauce.

>> No.6240112

>>6240101
Are you serious?

If the juice is on the plate, it isn't in the steak. That's the problem.

>> No.6240113

>>6240102
you fucking savage. poor doggy

>> No.6240116

>>6240107
I'll take that under advisement...

>> No.6240121

>>6240044
au piovre is 'dainty'? That dish is way fattier than most American steaks.

stay shitty

>> No.6240141

ITT: faggots who have never cooked or eaten a real steak, properly cooked.

>> No.6240237
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6240237

>>6240141

>> No.6240238

>>6240006

Yr pan needs a little love man. Seasoning is all fucked up

>> No.6240247

>>6240062

Looks delicious
>and deadly
>heart attack city

Good job OP.

>But yeah thass medium mang
>nttatwwt

>> No.6240629

>>6240238
Yeah, it's time to re-season, I just haven't got around to it yet...

>> No.6240660

>>6240062

overcooked/10

>> No.6240666

>>6239996
looks done already.

>> No.6240804 [DELETED] 

>>6239996

I had this for lunch and I'm a skinny rich guy.

>> No.6240870

Wow a lot less people here know how to sear than I thought that were giving you shit. Looks good op, 8.5 out of ten. Potato looks bland, and I would never dip my steak in ranch or horseradish or whatever's in the bowl.

>> No.6240987

>>6240077
>He salts his meat an hour before cooking it
Enjoy your leather.

>> No.6241017

OP is not a massive faggot, but definitely a faggot.

For one, he shouldn't have roasted the asparagus in the oven like a candyass. He should've tossed that shit in the cast iron and fried it up in the steak juice and thrown some salt/pepper/garlic in there. Then it wouldn't look like a row of limp dicks on his plate.

Secondly, what the fuck is up with all that cream on the potato? A potato should have only salt/pepper on it. The juicyness of the steak should take care of the dryness. If you want, maybe a dab of butter, but that's it.

The steak is about the only thing he did good. Especially the part about the seasoning being just right. Most of that shit falls off during cooking. For me, he did that really well but then he tried to be a little bitch by blaming his camera on the fact that it didn't come out the way he expected.

Nothing wrong with admitting it came out medium instead of med -rare, fuccboi.

Serves you right for using a nikon. Get a fucking canon faggot.

>> No.6241079

>>6240237
Can't wait to go camping and sear me some meat on an open fire!

>> No.6241298

>>6241017
see my new post with a different steak, and two different pics, flash and non-flash.

This ribeye was perfectly done...

>>6241234

>> No.6241334

>>6241298

Address the rest of my post

>> No.6241347

>>6241334
I prefer the flavor of roasted veggies over sauteed or boiled. It's a preference. Don't like it? Don't cook it that way.

Also, I like sour cream on my baked taters. It's classic, and compliments the dryness of the root. Again, don't like it? Don't add it. It's really quite simple.

>> No.6241346

>>6241017
>a potato should have only salt/pepper on it
Really? I always have my baked potatoes with sour cream.

>> No.6241365

>>6240015
nah, that's just what kosher looks like. It's probably just the right amount.

>> No.6241371

>>6240987
>being a triple retard
http://www.seriouseats.com/2012/12/the-food-lab-complete-guide-to-pan-seared-steaks.html

>> No.6241404

>>6241371
OP here, without meaning to, I literally followed this guys advice to the letter. Lot's of myths busted, to be sure, but a great steak is a great steak, despite what half of /ck/'s denizens insist...

>> No.6241449

>>6241404
Yeah, I know what it's like to have the camera turn up doneness two levels.

What matters is that you enjoyed the fuck out of that juicy, crispy, smoky slab of beauty.

>> No.6241574

>>6241449
Enjoy it I did...

>> No.6241583

>>6239999
Not tater tots/10

>> No.6241620

>>6239996
lot's of folks say just salt and pepper, but that's only because they've never had a blackened ribeye

>> No.6241622

>>6241620
you can apply blackening to any cut of meat, but only steak can be like a steak. Why waste a steak when you want to taste nothing but spices?

>> No.6241625

>>6241622
you should be using just enough blackened seasoning to accentuate the steak, not smothering it

>> No.6241634 [DELETED] 

>>6239996
I had this for lunch and I'm a skinny rich guy.

>> No.6241642

>>6241620
>Lots of retarded comments above
>Decides to post the most retarded comment in the thread,

I think that you win. congrats.

>> No.6241646

>>6241634
> I'm a skinny rich guy.

Can I suck your cock?

holy shit a skinny rich guy everyone!

Why isn't everyone bowing into submission over this amazing specimen?

>> No.6242130

>>6241347

You're a little deviant. I see your methods and they're shit. Aside from not bungling the steak, you got a lot conforming to do until you can become a respectable cook.

You can cling to your little ideals about culinary freedom of expression and sour cream, but you're only prolonging your development as a classy chef.

You really better wise the fuck up.

>> No.6242438

>>6242130
I am not a classy chef, and I have no intention of trying to become one.

What I am is a single guy who lives alone that likes experimenting in the kitchen.

Was this the greatest meal ever conceived? No. But it turned out fine.

If by posting it I encourage just one neckbeard to give it a try, then I consider it a success.

Good day, sir!

>> No.6242464

>>6241646
Wow, jealous much?

>> No.6242886

>>6239996
Step 1: throw on BBQ on half or slightly less than half heat.

Step 2: Turn over after 5 minutes.

Step 3: take off after another 5 minutes

Step 4: insert pieces of ribeye into mouth.

>> No.6242909

>>6240062

>yet another faggot who didnt let their meat rest long enough

DO YOU WONDER WHY YOUR PLATE IS A SHITSHOW OF JUICES? BECAUSE YOU DIDNT LET YOUR MEAT REST

NO 4 MINUTES ISNT LONG ENOUGH LEAVE IT IN A WARM PLACE FOR TEN MINUTES YOU IMPATIENT FUCK

>> No.6243097

OP here im a total retard and lazy so im going pan fry and make shoe leather.

>> No.6243106

>>6243097
put it in a meat grinder first, at least. if you do it slowly it will just tenderize the meat, not actually grind it

>> No.6243171
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6243171