/ck/ - Food & Cooking

[Anonymous No.9422297]

Any tips to reducing the gradiance of steak?

[Anonymous No.9422316]

Cooked on cast iron. Flipped every two minutes for a total of 12

[Anonymous No.9422318]

More heat

[Anonymous No.9422323]

>>9422297
What does "gradiance" mean?

[Anonymous No.9422324]

>>9422297

cook it sous vide 100 degrees for an hour or so. Then throw it on high heat couple mins for a sear.

if you cook it any other way, it's going to be shit.

[Anonymous No.9422342]

>>9422316
You're supposed to let it sit for 6 per side. If you want a 12 min cook time. Then make sure you let it rest.

[Anonymous No.9422354]

>>9422323
The amount of difference in color or "doneness" throughout the steak. A steak with a lot or high gradients will look and be very different throughout the steak compared to one that's been cooked through evenly.

[Anonymous No.9422385]

>>9422342
Used to do it this way but found flipping created a better crust.

[Anonymous No.9422387]

>>9422297
low time + extreme high heat sear
finish in the oven
flipping is retarded and a cook time on the stove longer than 2 minutes will give you a gradient no matter how much you "flip it"

[Anonymous No.9422399]

Slice thin slices off the top and bottom, sear them completely, sous vide the middle, then sandwich it all back together.

[Anonymous No.9422409]

>>9422385
Add a bit of butter to make the crust better and be sure to use a spoon to baste the top while cooking

[Anonymous No.9422410]

>>9422324
Are you saying 100 Celsius or 100 Fahrenheit? Actually it doesn't matter, both are far from correct.

[Anonymous No.9422414]

start with a room temp steak. not fridge temp....

[Anonymous No.9422437]

>>9422409
>>9422342
http://www.seriouseats.com/2013/07/the-food-lab-flip-your-steaks-and-burgers-multiple-times-for-better-results.html
If you want to learn why that old advice about not flipping is wrong, take a gander at this article.

[Anonymous No.9422444]

>>9422437
Yeah nah I don't really fuck with new agey meme faggot shit like "the food lab" when elite steak houses have been doing it a certain way for hundreds of years.

[Anonymous No.9422446]

>>9422297
cut at a different angle

[Anonymous No.9422518]

>>9422444
Do you know how "elite steakhouses" prepare steaks? Because it's
I'll give you a hint, they get up to 1800 degrees Fahrenheit.
And you sure as fuck don't prepare your steak at home like that.

[Anonymous No.9422527]

>>9422444
>science is bad
>learning is bad
>reading is hard, therefore bad
keep on keepin on Cletus

[Anonymous No.9422664]

>>9422527
>everything I read online is fact because it fits with my shit way of making meat

[Anonymous No.9422681]

>>9422664
This. I believe
>>9422527
Must have full tilt autism and is not very well exposed to the world at all.

[Anonymous No.9422683]

>>9422324
100 degrees Fahrenheit? That's literally too low to cook anything. You can't even pastuerise eggs at that temp.

[Anonymous No.9422692]

>>9422324
>>9422410
100 F does not cook meat since that would mean you're being cooked right now.
100 C is literally boiling.

So yeah, either option is retarded.

[Anonymous No.9422693]

>>9422410
>>9422683
100 F and you tard-asses are forgetting the steak is going to come up to temp during the sear. if you sous vide it at 130 you'll be at 140-150 by the time it gets on your plate.

[Anonymous No.9422694]

>>9422518
But anon sounded full of conviction and smugness, he has to be right.

[Anonymous No.9422703]

>>9422693
You really don't know what the word sear means do you? If the heat is high enough and the time short enough, then there will only be a sliver of meat on either side with any residual heat, so it'll cook an unnoticeable amount once it leaves the pan

[Anonymous No.9422710]

>>9422692
I like to cook sous vide by leaving meat on my windowsill on a sunny day for an hour.

[Anonymous No.9422714]

>>9422681
>>9422664
Those food lab articles are like primary school level A/B testing, you're going to dismiss it because it's not old timey and authentic enough feeling for you?

[Anonymous No.9422725]

>>9422693
100 F is barely above room temp, idiot. If you had told him to leave it out to let it get to room temp you'd have a point, but sous vide at 100 F is just pointless. Especially for one hour.

[Anonymous No.9422731]

>heat to room temp
>sous vide to 125
>1000 degree sear for 45 seconds each side

perfect, every fucking time.

[Anonymous No.9422733]

>>9422714
You are putting your faith in a BuzzFeed article basically.

[Anonymous No.9422759]

>>9422316
>>9422297
Higher heat, flip more frequently, every 30 seconds or so.

[Anonymous No.9422763]

>>9422733
Not really, I'm judging the evidence presented, not the URL.

[Anonymous No.9422776]

>>9422763
Waste of time when my steak already comes out perfectly.

[Anonymous No.9422810]

>>9422297
thinner slice, lower heat, longer time. It takes time for the heat to get into the inner section, so if it's too hot, or too thick, the outer area burns before the inner portion warms up.

If it's more than a half inch thick slice, >>9422324
is the only way to do it.

[Anonymous No.9422834]

>>9422354
sous vide or use the oven.

grilling or pan searing will always have the highest range of 'doneness'

[Anonymous No.9422894]

And today we watch yet another potentially useful thread devolve because nobody on this site can have a conversation like actual people.

>REEEEEEEE

[Anonymous No.9423483]

>>9422776
>I know best and there is no way I could possibly improve
should have said as much from the beginning

[Anonymous No.9423527]

>>9422297
sous vide, if you want to be that guy.

[Anonymous No.9423595]

>>9422316
Finish it the oven instead of trying to cook it through using just the pan.

[Anonymous No.9423614]

Flip it more frequently for more even cooking

If you find the steak is too thick, do sous vide or do a reverse sear with the oven. I like doing oven reverse sears when I'm lazy because you don't have to pat the steak dry or anything before searing.

[Anonymous No.9424665]

>>9422354
temper your steak before you cook it. as in, let it get to room temperature.

[Anonymous No.9425000]

>>9422297
sous vide or reverse sear.

place in bag sous vide for 30 Mins at 63 C / 145,4 F

or in an oven with a meat thermometer until it reaches said temp.

get cast iron hot as fuck and sear each side for about 45 sec. (or desired crust) turn and baist with some butter. bäm perfect coler everytime

[Anonymous No.9425003]

>>9425000
*perfect color.

[Anonymous No.9425005]

>>9424665
http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html

[Anonymous No.9425075]

>>9422437
If you cooked instead of looking at articles and yelling "AKSHULLY" at people you would know that minimizing the flipping is because the juice of the meat seaps up into the top of the flesh and excess flipping would dry the meat.

[Anonymous No.9425144]

>>9425075
why do old wives get this triggered when presented with data and a well written article?

[Anonymous No.9425162]

>>9422437
The results are incorrect if you do any top down grilling, or smoking, or anything that lets heat escape from the 'oven'-type environment you're using.

[Anonymous No.9425171]

>>9422342
>let it "rest" goy, dont enjoy a hot meal

[Anonymous No.9425186]

>>9422342
>6 per side
>Pan frying a steak for 36 minutes
He wants a steak, not shoe leather

[Anonymous No.9425204]

>>9422297

one answer: sous vide.

[Anonymous No.9425314]

>>9425075
It only seeps up the top when you leave it on one side for two long. Flipping frequently keeps the juice in the middle.

[Anonymous No.9425498]

>>9422297
sous vide followed by torch, skillet, or if you have one of the 3219863179365 degrees broilers

[Anonymous No.9425519]

>>9425498
>3219863179365 degrees broilers

any tips on how to fire my steak into a supernova

[Anonymous No.9425528]

>>9425519
Fusion reactor, saves on transit costs.

[Anonymous No.9425529]

>>9422297
Looks good just eat it you pompous ass.

[Anonymous No.9426184]

>>9425528
So this is why that stuff is taking so long, the engineers keep getting steak in the core.