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/ck/ - Food & Cooking

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6399997 No.6399997 [Reply] [Original]

steak thread /ck/

>> No.6400021

>come home from work
>busy day and a man short so closing was a real bitch
>at least I can get my co/ck/ on when i'm home
>First several posts are pizza, alcohol, fast food shit
>See steak thread, oh I like steaks
>open thread
>theres nothing in here
>only "steak thread /ck/"
>OP has left us barren, no question to answer or any new topics in the realm of steaks
>At this moment I am alone
>all faith in mankind has been annhiliated by this shitty post
>I begin carving perfect human steaks from my thigh
>The pain is intense but so deep is my sorrow swallows it mercilessly
>As I eek out every bit of my flesh into wonderous steaks I pass on
>drifting to a realm where people leave ample space between two steaks cooking

>> No.6400024
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6400024

thats a dutch oven with charcoal in it >>6400021

>> No.6400028
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6400028

>>6400024
>>6399997
>>6400021

>> No.6400031
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6400031

>>6400021

>> No.6400037
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6400037

>>6400031
>>6400028
>>6400024
>>6400021

>> No.6400043
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6400043

>> No.6400062

>>6400043
>A1

>> No.6400071
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6400071

>>6400021

>> No.6400078

>>6400043
>le white trash face

>> No.6400086

I've never made or eaten a proper steak before but I'm planning on it tonight. I have:

>two sirloin steaks, 170g each
>potatoes for making chips
>asparagus
>mangetout
>shit for a peppercorn sauce

So how do I make this good?

>> No.6400128

>>6400043
that taint

>> No.6400137
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6400137

>>6400086

>> No.6400146

>>6400086
>leave steaks out to get to room temp
>keep patting it dry with paper towels (you want that bitch dry as fuck when it goes in the pan)
>get a pan plenty hot with some butter in that bitch
>sear ALL surfaces of the meat
>give it a few minutes at the most on each side
>plate it and don't fuck with it for at least 10 minutes
>make your sauce
>once you are done waiting, hit it with that sauce
>eat that bitch

Congrats on your not fucked up rare steak.

>> No.6400148

>>6400146
(by "few minutes", I mean no more than 3)

>> No.6400163

>>6400146
I like medium rare, but any more "done" than that is gross.

>> No.6400166

>>6400163
then depending on thickness of cut, lean more towards the 3 min mark per side.

>> No.6400265

>everyone in my country makes steaks well done
>i just learned about other types of steaks just a week ago when i started browsing /ck/
>tfw i tried a medium rare steak for the first time today
>tfw i think i saw jesus

>> No.6400271

>>6400265
Tell us your country so us Murricans can make sure to nuke it as soon as we enter ww3.

>> No.6400429
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6400429

Onglet is the best cut.

Better than ribeye. Better than sirloin. Better than strip.

This is fact.

>> No.6400506

>>6399997
>not wood charcoal

enjoy your kerosene m8

>> No.6400517

>>6399997
>not pan-frying steak

>> No.6400577
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6400577

Just cooked this rib eye!

>> No.6400597
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6400597

>>6400577

Cross section for the /ck/ autists.

>> No.6400600

>>6400597
A tad overdone for my taste, but much better than the average posted here.

Nice.

>> No.6400611

>>6400600
Bit thicker cut than I'm used to, I normally have it slightly rarer but misjudged the cooking time.

>> No.6400672

>>6400611
Fair enough.

>> No.6400748
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6400748

>> No.6401059

>>6400429
what's onglet. looks like skirt and hangar

>> No.6401069

>>6401059
French way of cutting hangar.

>> No.6401078

Rib eye masterace.
Does anyone even eat fillets any more? Boring as fuck. Nevermind paying a premium.

>> No.6401119

>>6401078
Hangar, Skirt, and Flank are all better than rib.

>> No.6401130

>>6401119
I was going on generic restaurant offerings. I'll give them a go when I next fancy some of my butchers GOAT black pudding and i'm going in anyway.

>> No.6403227

>>6400146
I say start with oil and finish with butter. If your pan is hot enough then it's gonna burn the butter

>> No.6403349

As an alternate, you can pan fry a steak in butter with a garlic clove smushed up in the butter at medium low heat.

Bring pan up to medium low heat. Melt about 1/4 stick of butter in the pan. Add a smushed up garlic clove. Pepper the steak and put in pan. When steak is cooked about half through, turn over and cook other side about same length of time.

Plate steak and let rest while you wash all the cooking utensils and clean the stovetop -- at least five minutes.

>> No.6403406

but.. ehh.. you all say to wait some minutes after you are done preparing the steak. atleast 3 minutes..
wont this result in a cold steak when you plate and eat it?. :(

>> No.6403423

>>6403406

You let the steak rest to let the center reach the proper temperature. If you cook it until the center is the proper temperature, then it is going to be over cooked by the time you eat it.