Steak General

[Anonymous No.7602311]

Can someone give me good steak recipes and tips? I'm planning to cook 5 steaks tomorrow on the fire and I want to make the best possible steak.

[Anonymous No.7602376]

>>7602311
Goes without saying cook it sous-vide, but it's 2016 and your on a cooking board so you already knew that. You can do it with a vacuum sealer and a crock pot, don't need a fancy machine.

I recommend medium-rare. Anything more rare is just showing off. Medium is fine for women, children, and the immunocompromised.

[Anonymous No.7602396]

>>7602376
If you don't have the equipment to sous vide look up how to reverse sear a steak it produces the same results it's just more of a hassle
Also coat the steak with a hefty amount of cavanders Greek spice and some Sriracha when you go to sear it
Don't listen to the nay sayers steak does taste better if you spice it up with more then just salt and pepper

[Anonymous No.7602429]

is the idea of basting in butter memecooking or a legit method for a tastier steak?

[Anonymous No.7602437]

>>7602311

[Anonymous No.7602455]

>>7602437
>bottom left
>ground asshole

[Anonymous No.7602747]

I got some leftover steaks from a party and they were well done. Tried one with thick & hearty A1 sauce and holy fuck it was a great flavor combo.

What other sauces can save a well done steak? Or is it even possible?

[Anonymous No.7603041]

>>7602311
It helps knowing how hot your fire is. 600F will cook a 3/4 inch steak to medium in 8 minutes, a 1 inch steak will be medium rare. However, if the temperature is 100 degrees hotter, you'll shave a minute off that cooking time.

Seasoning is a good idea, but even salt and charcoal can yield great results. A pat/smear of salted garlic/shallot butter while resting is also a pretty effective, simple way to season.

Rest the meat before cutting into it - 3-5 mins, a bit longer for thicker cuts, but you don't want it to get cold.

The palm check should work for most people... due to the nature of my extracurriculars, my hands are a degree tougher than the usual. Open handed, the base of my thumb is the texture of a rare steak (for most people, this is raw meat), touching my ring finger to my thumb, the base is the texture of a well done steak (for most people, this is medium well). Touching my pinky to my thumb, the base of my thumb takes on the same texture of the back of my hand. If your steak is as hard as a fist, you'd do best to stew it, and rely on the other ingredients for flavour.

[Anonymous No.7603061]

>>7602747
Soup... Pho in particular.

A1, fried egg, horseradish/mustard/both.

[Anonymous No.7603084]

>>7602747
>he buys into the raw steak shit so much that he'll ruin good meat with A1
You disgust me.