Steak

[Cooking Faggot No.8351059]

Let's see who is an actually good cook here, /ck/

Tell me how you make your steaks, from what cut you use to every exact technique.

Go!

[Anonymous No.8351093]

I use t bone I cook and it good. make with hot.

[Anonymous No.8351094]

Rib Eye, Eye Fillet or Porterhouse.

>Room temp
>Season it just prior to cooking
>Sear it on both side in a smoking hot pan
>Add a little nob of butter just before taking it off, Let it rest.
>When I do a rib eye I finish it in an oven on low heat to cook through to medium rare all the way which seems impossible in a pan due to the thickness of the steak from my experience

Really not a lot to a steak

[Anonymous No.8351156]

>>8351059
>steak
don't have to be a good cook to be able to make steak. it's an incredibly simple dish where the ingredient speaks for itself and doesn't require any skilled manipulation of ingredients.

[Anonymous No.8351185]

>>8351059
pan

nice and hot

[Anonymous No.8351190]

>>8351156
this, it's a heat and serve application.
But I usually use flat-iron steak cooked on cast iron and basted in butter until med-rare. Plate with fries, caramelized onion and compound herb butter.

[Anonymous No.8351244]

cut 20 slits and insert whole clove of garlic into each slit

get a big pot of sea water boiling real good

quickly blanche the steak in the water for 10 minutes

remove from water, sprinkle sugar and potato flakes on top and brulee with torch

[Anonymous No.8351266]

1.5 inch thick ribeye. Get it sliced paper thin at the store. Take home, cook up in a fry pan with salt, pepper, worster sauce until browned with onions and green pepper. Put on bread and melt provolone over it. Eat steak.

[Anonymous No.8351277]

PAN

NICE AND HOT

[Anonymous No.8351278]

get cast iron pan real hot

add olive oil and wait till it starts to smoke

put steak in

cook until well done

rest 10 minutes

put a1 and ketchup on it

voila

[Anonymous No.8351298]

>>8351266
Why would you ruin a ribeye like that?

[Anonymous No.8351304]

>room temperature
>salt and pepper both sides
>microwave 10 minutes
>cut into small bits
>toss in ketchup and mayonnaise
WALA a perfect steak it ain't hard faggots

[Anonymous No.8351370]

>>8351278
>cast iron
>olive oil
Nice troll thread amigo

[Anonymous No.8351404]

>>8351370

what's the issue? Unironically asking btw

[Anonymous No.8351407]

>>8351370
what? it has a higher smoke point than canola.

[Anonymous No.8351410]

>>8351059
>marinade bag straight into freezer
>sous video 55C 4 hours straight out of freezer
>Cast iron skillet full heat 2 min each side

[Anonymous No.8351411]

>>8351059
I PUNCH IT

[Anonymous No.8351416]

Bife angosto or sirloin, salt and into a very hot pan. Eat it rare.

[Anonymous No.8351759]

>>8351407
he's thinking of EVOO because that's what food network mentions the most.

[Anonymous No.8351762]

>>8351059
Heat up cast iron.
Throw in a knob of butter.
Season steak with Schwartz Montreal spices.
Cook each side a couple minutes.
Eat med-rare

[Anonymous No.8351771]

>>8351094
>>Room temp
this fucking meme needs to fucking stop.

You ever crunched the numbers on convective heat transfer?

If you're too fucking dumb, just approximate using Newton's Law of Cooling.

tl;dr (more like too hard, I can't fathom?) it takes A LONG ASS TIME for a slab of beef to achieve uniform room temperature.

[Anonymous No.8351774]

>>8351185
steak

in

[Anonymous No.8351776]

New York strip
Salt and pepper
George Foreman no more than 5 minutes

[Anonymous No.8351791]

I finally tried to cook a steak sous vide a couple of weeks ago.

Heat up water to 125° F. Put NY strip in vacuum bag and seal. Let stay in for about an hour. Take out and place on 600° ribbed cast iron skillet for like a minute and a half on each side.

That shit was so fucking good. I'm going to try it with a porterhouse on saturday.

[Anonymous No.8351794]

>>8351771
you sound autistic but i guess id eat your steak

[Anonymous No.8351811]

>>8351794
nigga u betta eat my steak. Fucking USDA Prime ribeye sous vide for 3.5 hours with thyme blended 86% butterfat butter then finished with a blow torch.

[Anonymous No.8352047]

>>8351811

I bet you wear a scarf in July as well. Whatever happened to old school charcoal cooking? Is sous vide really that hipster now? Well, they do love to get ultra queer with it on Chef Steps...

[Anonymous No.8352281]

ribeye. 1 inch thick. salt it. leave it out so the meat absorbs the salt. season with pepper. preheat oven to 250F. bake for 35 minutes. cooking oil in frying pan. sear on one side for 30 seconds, then turn over. put butter, rosemary, crushed garlic cloves, and thyme into the pan but NOT on the steak. tilt pan, shove steak to the end of the pan furthest from the ground. scoop the butter onto the steak for 30 seconds. garnish and serve.

faggots.

[Anonymous No.8352289]

>eating steak

[Anonymous No.8352552]

ONGLET!
NICE AND THICK!
GARLIC! ROSEMARY! OLIVE OIL! MARINATE!
BONE MARROW AND RED WINE BUTTER! BEAUTIFUL, VIBRANT, RICH!
SCREAMING HOT PAN!
TAKE, ALL THE SHIT FROM THE MARINADE, OFF THE STEAK!
DIAGONAL LINES, SEAR! ONE MINUTE, EACH SIDE!
HEAT OFF! LET IT REST!
KNOB OF THE DELICIOUS BONE MARROW BUTTER ON TOP! MMM! LOVELY!
PLATE! SERVE! EAT!
CLEAN UP SEMEN!

[Anonymous No.8352573]

>>8352552

Fuck off Gordon.

[Anonymous No.8352593]

>>8352573
WHAT THE FUCK DID YOU JUST SAY TO ME YOU FUCKING DONKEY? I'LL HAVE YOU KNOW I GRADUATED TOP OF MY CLASS IN OVER TEN CULINARY SCHOOLS AND HAVE BEEN DECORATED WITH NUMEROUS STARS OF MICHELIN! YOUR LAZY CHUCKLEFUCK ARSE CANT EVEN BEGIN TO UNDERSTAND THE LEVEL OF SHIT YOU'VE BOUGHT ON YOURSELF YOU WORTHLESS PRICK! I WILL TAKE MY PARING KNIFE CUT OFF YOUR SCROTUM, INFLATE IT AND USE IT TO BLOW SOME FUCKING SENSE INTO YOUR WORTHLESS ARSE! YOU'RE FUCKING RAW, KIDDO.

[Anonymous No.8352598]

Roomtemp, wash it clean and rub it in with spices.
Put into bag and throw into sous vide bath.
Let it rest for a bit once finished then sear on pan.
I do this for any cut when I cant start a grill outside.

[Anonymous No.8352599]

>>8351059
Sirloin, well done, with catsup

[Anonymous No.8352624]

>>8351298
A cheesesteak is not ruining a ribeye.

https://en.wikipedia.org/wiki/Cheesesteak

[Anonymous No.8352626]

>>8352598
What is the point in letting it rest when it has been in the sous vide bath for hours already and pretty much has a steady temp? I could see letting it rest after searing the sides maybe. But after sous vide I don't understand it. Is it so it doesn't get over cooked once you sear it? I'm genuinely asking

[Anonymous No.8352632]

stick it in a pan with a shitton of ground pepper and eat it when it reaches the perfect balance of it being done and me being hungry

[Anonymous No.8352635]

>>8352626
Ive noticed that it bleeds less. Its basically unavoidable to not have it bleed off a lot of juices, but a little rest helps so at least starts bleeding once its on the plate.

[Anonymous No.8352636]

>>8352626
no memes
sous vide cooks meat pretty well to a specific temp throughout the entire cut, but it lacks that delicious crusty sear on the outside. from what I understand, searing meat adds a bit of a smokey/sweet flavor to the outside, and really helps specific flavors really come to shine (pepper, thyme, onion, etc).

don't take my word for it, though. I'm giving an honest understanding on 4channel.

[Anonymous No.8352637]

I came here for pictures of steak.
So far I am entirely disappointed.

[Anonymous No.8352640]

boiled over hard

[Anonymous No.8353894]

pan
hot
sat, pepper
mm
butter
oil
mmm
sear
turn
sear
hmmm
butter, spoon
drizzle
mmm
remove
rest
salt
eat
mmm

[Anonymous No.8354184]

>>8352047
Go be a pleb elsewhere

[Anonymous No.8354201]

>>8351059
Let steak reach room temperature

Sprinkle with coarse pink memes and cracked black pepper

Give steak a nice, even, thin drizzle of sesame oil on either side

Put on plate
5 min in the microwave on HIGH
>flip
3 min in the microwave on HIGH
Wrap with foil and let rest for 5 min and viola.
Put on plate, apply fancy ketchup and enjoy!

[Anonymous No.8354272]

Sirloin.

About 15 minutes each side, or until it's grey in the centre.

Served with ketchup.

[Anonymous No.8354277]

>>8351059
Pan sear then in the oven till crispy black. Mmmmm

[Anonymous No.8354285]

>>8351059
I get mine from Applebees.

[Anonymous No.8354292]

>>8354201
>sesame oil
Nigga I will slap you, olive is better in every way

[Anonymous No.8354300]

>>8351059
>grilling = cooking
yeah, no

[Anonymous No.8354341]

First, I buy that poverty-stricken mechanically tenderized steak.
Then I coat it in egg and milk.
Roll it in heavily-spiced flour.
Fry it in oil.
When it's good and golden, pat it dry.
Whisk flour and milk into the remaining oil for gravy.

Whabbam, chicken-fried steak. I long for death.

[Anonymous No.8354586]

>>8354292
>he doesn't like his oil to smoke and polymerise as quickly as possible

Take your pleb taste elsewhere. Men are talking about meats.

[Anonymous No.8354623]

My pan-seasoned steak.

>add oil to skillet
>place on high heat
>when oil starts smoking, add butter, salt, and pepper to season the skillet, spread around quickly before butter burns (if it does it's okay, though)
>take steak out of fridge, place in the skillet and rub around/press down to pick up the pan-seasoning (saves a step)
>cook for about 8-10 minutes each side, after flipping once add a sprig of thyme, onions, garlic, some more butter, salt and pepper, and worcestershire sauce
>rub steak in pan-seasonings and press down again
>at about 7 minutes on the second side I probably have a sear on both sides so I like to cut the steak in half/thirds and turn down the heat to cook the inside quicker
>once steak is done, plate and let rest for 5 minutes
>serve

[Anonymous No.8354647]

Steak is shit.

/thread

[Anonymous No.8354661]

>>8354647
your mom should have aborted you

[Anonymous No.8354685]

>>8351811
>sous vide meme

nevermind

[Anonymous No.8356454]

>>8354201
>room temperature
confirmed retard.

[Anonymous No.8356455]

>>8354685
if you're too poor to enjoy a sous vide steak once in a while, I suggest you find more gainful employment.

[Anonymous No.8356465]

I roast my steaks.

[Anonymous No.8356470]

>>8351771
he was joking, this is a joke thread since OP legit cant make a steak and was looking for advice

he even said "go!" just like those on /b/

[Anonymous No.8356474]

>>8356470
that fag is 100% serious.

[Anonymous No.8356521]

>Heat a flat heavy pan on high for 10 minutes with no oil
>Take steak straight of the fridge when you're ready to fry it because bringing steaks up to room temperature is a meme which only makes it harder to get a crispy outside and tender pink middle at the same time
>Sear steak in very hot pan until browned all over, taking care to render the fatty side first so it cooks in its own fat (add a small amount of oil if you're using a lean cut)
>Season in pan
>Put in oven on pre-heated tray at 110-120 °C for 5 minutes (depending on thickness) or until internal temperature comes up to 55 °C
>Slice and eat immediately because resting is only necessary when the middle of the steak isn't up to temperature yet. It also has little to no effect on moisture either - which is 99% determined by cooking time and temperature. Besides the juices aren't going anywhere, you're free to pour them over the steak or do with them as you wish

This is objectively the best way to cook a steak and if you disagree you're a fool who's swallowed decades of poorly-thought out and inaccurate steak dogma with little to no science behind it

[Anonymous No.8356523]

[Anonymous No.8358126]

>>8352636
it's called the maillard reaction

[Anonymous No.8358327]

>>8354647
kill yourself

[Anonymous No.8358392]

>>8351771
(That's assuming you actually use the room atmosphere to cool the steak retard )

[Anonymous No.8358593]

pull up to steak house, circle till you can park as close as humanly possible. eat three baskets of bread sticks, keep getting extra butter. order well done rib eye with steak fries. doggy bag, gotta get doggy bag. drive home. put all the bread n doggy bag too.

[Anonymous No.8358628]

Salt porterhouse. Sear on one side high heat. Flip after about 3 mins or when blood rises to surface. Turn down heat. Cook another three mins. or 'til rare. For filet mignon or thicker cuts, salt, sear, flip and finish quickly in 400 degree oven.

[Anonymous No.8358637]

>>8354647
I wouldn't say it's shit, but it's definitely overrated

[Anonymous No.8358669]

>>8358392
you know newton's law of cooling can be used for heating approximation, right?

Like I said, crunch the numbers on convective heat transfer.

Dumb shit.

[Anonymous No.8358676]

>>8352636
that's why you FINISH with high heat.

For steak, I either deepfry in duckfat, or finish with a blow torch.

[Anonymous No.8358709]

Alright check it.

>cook a medium rare steak on high heat, flipping once after 3 1/2 minutes and finishing after another 4 minutes
>put steak into blender
>take shredded steak and put it into a bowl
>stir in some a1, wershershishershshaush, and some minced garlic
>keep stirring until it's a nice paste
>get a second steak
>cut slits into steak and put mixture in between each slit
>Coat the steak in the remaining mixture
>cook the slab in a nice hot pan
>medium rare
>garnish with hot sex from your impressed wife/girlfriend/substitute teacher

[Anonymous No.8358737]

>>8356521
fight me IRL

[Anonymous No.8358743]

salt then pepper then into pan

[Anonymous No.8358750]

>pat dry boneless ribeye and rub with vegetable oil and seasonings (I use a blend)
>i throw in a pat of butter when the pan gets hot
>usually have the 1/2" thick, which is a minute and a half one side and a minute the other for a medium rare on the side of rare
>let it rest on the plate while I throw mushrooms in the remaining fat and add soy sauce and worcestershire
>pile mushrooms on top of steak and top with chopped parsley

[Anonymous No.8358828]

>>8351094

>forgetting to baste

[Anonymous No.8358841]

>>8351059
> cut
Whatever my mom gets from the supermarket.
> how to prepare it
Rub it evenly with olive oil, salt, black pepper and whatever spices/herbs look good (rosemary, basil, thyme, et cetera).

Get a good clean pan and a lid.
> How to cook it
Put stovetop to medium temp., apply pan. Add a dash of olive oil (less than a teaspoon). Wait till the oil runs across the pan.

Your steak should have been soaking in salt, oil, spices and herbs for at least 20 mins. by now. Grab the tongs, place the steak evenly on the pan. Put lid over pan (let it breath a little). 5 mins. per side.

Get a clean dinner plate. Immediately place steak on plate. Let it rest for 10 mins.

There you have it. A perfect medium-rare steak.

Never, ever, ever, ever cook steak from frozen. It just isn't the same.

That's why I only make steak when mom gets it from the supermarket.

[Anonymous No.8358859]

Steak is gross

[Anonymous No.8358871]

>flank
>thoroughly salt it, leave it in the fridge uncovered overnight
>brush off the salt the next day
>on the grill at absurdly high heat like 500+
>slice it thin against the grain and put some chimichurri on it

[Anonymous No.8358873]

>>8351059
Trimmed NY strip, patted completely dry, then liberally seasoned with Kosher Salt, coarsely ground black pepper, and a tiny bit of granulated garlic. Heat up my cast iron skillet at around 400F, until it's really fuckin hot. I usually use bacon fat or refined olive oil, right onto the skillet, just out of the oven on a high flame, waiting until the fat is just starting to smoke. I usually cook it to medium rare, it only takes a few minutes on each side with the pan that hot. I almost always make some green beans (pre blanched) or asparagus in the skillet right after the steaks come out of it, giving the steaks the right amount of time to rest.

[Anonymous No.8359607]

>>8351059

I sous vide a short rib at 135* for 48 hours, remove from the bag (retain juices), pat dry and refrigerate for an hour or two, then coat with salt and pepper and sear on all sides in a high smokepoint oil. Remove and let rest.

Heat the bag juices and strain out the coagulated protein and use that and some red wine to deglaze the pan as a base for a pan sauce, whisk in some butter and some rosemary and thyme.

[Anonymous No.8359629]

Rib Steak, Reverse Sear in this format https://www.youtube.com/watch?v=GZ4xl7XJM08

Sea Salt, Pepper, a 700 degree Broil King grill with a small pad of butter on each steak so that it drips into the grill and causes a small forest fire. Finish to 135F

[Anonymous No.8359988]

>>8351059
ribsteak
room temp
salt pepper garlic
coat with a little love oil on both sides
pan sear high heat 2 min each side
4 min in the broiler
perfect medium rare with a good sear.

[Anonymous No.8360015]

Sirloin
Salt
Pan on medium
Put in pan
Salt
Wait 5-7 minutes
Flip
Wait 5 minutes
Take it out
Eat it

[Anonymous No.8360111]

ribeye / NY strip, even london broil sometimes.
bring to room temp
sea salt / pink himalyan salt (none of that normal table shit) fresh cracked pepper, you can add garlic if you want.
boil water, put steak in zipblock, sous vide to about 130 (rare) I keep the water about 135-140
sear on high high heat in cast iron 60-90 seconds on each side to get a nice maillard reaction going
perfect medium rare every time
Rest for 5-10 minutes under foil and serve

>2016
>not sous vide

[Anonymous No.8360144]

I use a steal pan and a custom burner that runs on jet fuel

makes the best steaks, the best

[Anonymous No.8360333]

>Get thicc ribeye
>Pull from fridge, salt and pepper, let warm to room temp
>Butter in pan
>Heat until nearly smoking
>Throw steak in
>Cook 3ish min
>Flip
>Cook 3 ish min
>Let rest
>Eat

[Anonymous No.8360340]

>Get thicc ribeye
>Pull from fridge, salt and pepper, let warm to room temp
>Butter and veg oil in cast iron pan
>Heat until nearly smoking
>Throw steak in
>Cook 3ish min
>Flip
>Cook 3 ish min
>Let rest
>Eat

[Anonymous No.8360570]

>>8351059

>ribeye
>fry it in my cast iron meme pan, 2 minutes both sides
>usually fry in butter but at the moment I am using beef fat from a roast I did a few weeks ago

[Anonymous No.8360889]

>>8351059
>>8352598
>>8356523
These are so raw you might as well eat meat directly from a cow.

[Anonymous No.8360944]

>>8360889
t. third worlder

[Anonymous No.8360974]

Tfw steak autists won't recognize the glory of a good rub

[Anonymous No.8360989]

>>8360340
Butter and oil? Pleb.

[Anonymous No.8360993]

>>Buy NY strip, about 3-4 centimetres thick with decent marbling
>>Preheat waterbath to 53 degrees Celsius
>>Place in freezer for 15 minutes so outside is as cold as it can get without freezing
>>Preheat cast iron pan until smoking
>>Add avocado oil
>>Sear steak for 1 minute each side as well as fatcap
>>Season with salt and freshly ground black pepper
>>Place in plastic bag with butter, thyme and crushed garlic
>>Sous vide for an hour
>>Preheat cast iron pan until smoking
>>Dry steak with paper towels
>>Add avocado oil
>>Sear steak 1 minute per side
>>Add juices from sous vide bag and baste with the butter as soon as it is browned

[Anonymous No.8360998]

>>8351059
any decent cut
> every exact technique
sous vide, 57.5 degrees Celsius for perfect med-rare EVERY GOD DAMN TIME
get fucked, "technique" fags

[Anonymous No.8361001]

What's the best way to cook multiple steaks? Say 4-6 all medium rare. You'd need either one huge cast iron pan or 3 normal sized ones. Or use a BBQ I guess

[Anonymous No.8361008]

>>8361001

Sous vide

[Anonymous No.8361019]

>>8360998
But it takes 2-3 minutes per side to get a nice crusty sear, by which point the inside is overcooked if it's been cooked sous vide already.

[Anonymous No.8361025]

In Brazil I get beef bisteca/chuleta which I think you call T-Bone, add salt and let it fry in olive oil for a couple of minutes on medium heat on each side. Sometimes I add black pepper or fried garlic for a change but I like it simple.

[Anonymous No.8361033]

>>8361019
> it takes 2-3 minutes per side to get a nice crusty sear
nope. sesame oil, gas burner roaring like the mouth of hell, 15-20 seconds a side
seriously, get fucked, steak is a solved problem already

[Anonymous No.8361138]

>>8361033
>sesame oil heated over a roaring fire

You know, of course, your steak will taste like burned rubber. I once made a stir fry on very high heat with sesame oil as the cooking oil. It tasted and smelled like a michelin tire dump fire.

[Anonymous No.8361149]

>>8361138
I don't know what you did wrong, m8. it's classic Chinese technique.
tell me you weren't using a teflon pan, at least

[Anonymous No.8361270]

>>8360974
Rubs can be god-Tier. I like a flank steak with an espresso and cocoa rub. Cumin cayenne salt and pepper. Excellent in tacos.

[Anonymous No.8361279]

>>8361149
Not teflon. Good quality stainless that I cook shitloads of food in. It had to be the oil, and it was a good quality import from japan. I've made the exact same recipe with peanut oil and it was fine.

[Anonymous No.8361294]

>>8351059
sous vide
hot as fuck pan or grill for sear

[Anonymous No.8361311]

How do you cook dogs? And which are the breed are the best to eat? Also which are healthier pup or dog? Please help im planning a dinner for my friends

[Anonymous No.8361370]

New to this board but why is everyone talking about using a pan to make steak instead of a grill?

[Anonymous No.8361415]

>>8361311
Haha! Edgy bro! How are the bitches in your ninth grade english class? I've got a couple I'm into, lol! Let's hook up and score some IPA, bro!

[Anonymous No.8361707]

>>8361370
Pan means more contact = more Maillard reaction = more flavour

[Anonymous No.8361953]

>>8351277
OLIVE OIL IN

[Anonymous No.8362203]

>>8360889
Would if I could m80, I've eaten steaks raw before and liked them.

[Anonymous No.8362241]

>>8361279
>it was a good quality import from japan
not OP but that was with "cold pressed" oil never cook with that type also it might have a binding agent/thickener if I recall

google/wiki the difference its got a high smoking point and is pretty dank to stirfry/fry/etv with

[Anonymous No.8362431]

>>8351244
This sounds awesome. Do you have a pic?

[Anonymous No.8363977]

>>8351059
I'm a vegetarian

[Anonymous No.8364310]

>>8352626
I could see a mild mild temperature gradient from the brief sear, but I don't know if it'd really be worth my time resting, that said I always rest a little longer than I originally intend, no regerts.

[Anonymous No.8364329]

Alright let's step this shit up fuccbois and talk about how to do it right.

PREP
>Go to my butcher
>Locally bred glenarm shorthorn ribeye, 30 day aged, cut to 2 inches thick there and then only
>salted more than liberally with Maldon, or Himalayan if I don't have any Maldon. Small dash of pepper.
>goes into the fridge on a rack over a baking tray for at least one, preferably 4 days. I try to turn twice daily for even evaporation, minimum once

COOK TIME
>get home from work
>put cast iron skillet on highest heat
>leave on for 10-15 minutes until it's not getting any hotter because cast iron is fucking shit at heating up
>3-4 tablespoons vegetable oil
>take steak out of fridge and pat down entirely with paper towel until bone dry, use knife edge for maximum dry
>chop up a shallot and grab a sprig of thyme
>cover the ever loving shit of the outside of the steak in fresh ground pepper
>at this time the oil in the skillet should be shimmering, grab the steak with the tongs and lay down in pan, facing away from me because I don't like being covered in boiling oil
>flip ever 20-30 secs, taking temp regularly
>when we're at about 95-100F, throw in the shallot and thyme and start butter basting any light spots that haven't been Maillarding it up enough
>lift off onto a new rack when we're at 120F or so, to allow the internal heat to finish bringing her up to a perfect 125F medium rare
>pour all pan juices over steak
>rest for 20 minutes
>eat

Worked fine for pic related

[Anonymous No.8364392]

>>8364329
Sounds good, any after pics?

[Anonymous No.8364507]

>buy steak from Walmart
>slap it in a pan with heat on 4 for a while
>flip for another while
>shake dried onion, montreal steak, and black pepper on it
>eat it

[Anonymous No.8364512]

>>8364329
>rest for 20 minutes
You're supposed to nap -after- you eat, you fucking idiot.

[Anonymous No.8364514]

>>8351059
Knock its horns off, wipe its nasty ol ass and put it on a plate am I right? a ha huh ? you know damn well im right

[Anonymous No.8364531]

>>8364329

You understand.

[Anonymous No.8364542]

>put steak on a raised cooking rack and into a 245F oven for 50 minutes
>take it out, pat dry, season with sea salt, msg, garlic powder, onion powder, cayenne
>pan on highest heat until just smoking, add refined safflower or groundnut oil
>sear steak on each side for 30 sec - 1 minute, until sufficiently browned
>put steak back in 245F oven
>in the pan, dispose the cooking oil but do not clean the pan. On medium heat, add a tbsp of butter and 4-5 cloves of sliced garlic. Fry until golden, add a tbsp of herb butter and immediately put over the steak.
>don't have to rest b/c of the slow cooking, you can eat immediately

>>8364329
This is the traditional method and is severely outdated. Almost always results in a gradient.

[Anonymous No.8364582]

>put some butter in a pan and let it melt and heat up a little on low-medium temp
>throw some thinly sliced garlick in
>season your steak with good amount of salt on both sides and little bit of pepper(just to barely taste it when its done)
>once butter about to smoke throw a steak in
>both sides on this temperature for about 6 minutes
>increase temperature to medium-high
>sprinkle good amount of black cumin but not as much as salt
>do a yee oldy trick by taking some melted butter with spoon and bathing steak with it constantly
>5 minutes on one side or untill you will see fat coming out from the top and start bubbling then flip and do the same
>it should be properly well done
>sprinkle some balsamic vinegar(the non italiano faggorigiano is more than fine)
>let it rest couple of minutes
>enjoy properly cooked well done steak and stop pretending to be a faggot

[Anonymous No.8364822]

>>8356521
>everyone ITT is too cowardly to critique this god-tier method

[Anonymous No.8365022]

>>8351811
Holy shit you fucking autist, I bet that's butane gas you huge fucking pleb

[Anonymous No.8365254]

>>8351059

I like to use tenderloin. I let it rest at room temp for about half an hour. I preheat my oven to 400F in the meantime. Then salt/pepper both sides of the steak. In a hot pan I will add a bit of olive oil mixed with butter. Then add the steak along with some garlic and herbs. Sear both sides (2 minutes each) then transfer to a the oven for about 5 or 6 minutes. Let it rest for 5-10. Usually eat it with mashed potatoes, sauteed mushrooms, seasonal veg.

[Anonymous No.8365322]

>>8351059
>Sirloin, room temp.
>Salt. Pepper.
>Skillet. Nice and hot.
>Olive oil.
>Garlic.
>Butter.
>Thyme.
>Steak, three minutes.
>Baste in juices.
>Flip.
>Three minutes.
>Brown the sides.
>Sirloin. Done.

[Anonymous No.8365381]

>>8356521
you forgot to salt the steak ahead of time to dry the surface for maximum maillards but 9.5/10

[Anonymous No.8365582]

>>8364392
Not the same steak, but cut from the same steer.

>>8364512
Usually that 20 min is good for sauce prep or whatever so it works out really well in my experience. Either that or I just make a drink for myself and chill in anticipation.

>>8364531
Significant amounts of free time and access to really good beef at really good prices are all it takes my man

>>8364542
I've managed to get it to the point where I have next to no gradient at all, and in terms of temp/juice gradient resting covers that. That said, my sous vide did arrive the day before I went on holiday so I am eagerly awaiting getting home to try a nice big one in it. My main concern is not having enough time to get the cremation-tier sear I like.

>>8364582
Butter has too low a smoke point to really get a good hot seat, without burning the milk proteins and leaving a taste more bitter than the democrat party in November 2016. Chuck that shit in halfway through for basting so it doesn't have time to burn.

>>8365381
My nigga. Don't forget dat texture breakdown inside too. It's all about the Maillard.

[Anonymous No.8365590]

>>8365322
Sounds pretty good to me. Only thing I would change if flipping a lot more regularly (every 30 seconds or so), you'll get a much more even sear through. You're best cooking to a temperature too, rather than a timeframe. Offsets variables like conductivity of the individual skillet, steak thickness, etc. Maybe swap out olive oil too, I love it for its flavour, but it has a really low smoke point which can work out poorly if you're going for a really really hot sear.

[Anonymous No.8367069]

>>8351774
that sound.

You want it