/ck/ - Food & Cooking

>>10683054
butter in the pan, garlic and rosemary. baste it with butter while cooking it

>>10683084
Any reason to skip onions?

Done?

>that poor boiled tenderloin
Next time sear it off at very high temperature and top it with some compound butter. Tenderloin is, well, tender. It lacks a lot of fat though.

Compound butter is really easy to make, just let the butter soften at room temperature and whip it with herbs and seasons of your choosing, look up recipes. Or you could make a wine-butter sauce to pour over.

>>10683214
Clearly I don’t know what I’m doing, would the end result be much better doing what you describe? What’s the difference between this and searing it st high temp? I have two more still in the pack

>>10683231
Boiled meat has very little richness of flavor. There's a reason that even strips or cubes of meat are browned when beginning a soup, stew, saute, or stir-fry.

>>10683247
How do I avoid boiling it? Start with high heat and lower it? Most of the fluid in the pan is from the meat

>>10683054
You need to raise the heat on your pan a lot higher. The steak is boiled man, not seared. You gotta cook it on a high heat until there is a nice crust, then take it out and cook your vegetables. Adding the veg simultaneously adds water and crowds the pan which also makes your steak not cook as well as it should.

>>10683278

> Most of the fluid in the pan is from the meat

What order did you put ingredients in the pan?

>>10683278
The fuck buddy? You want browning. Let the pan get really hot first. Do not lower the heat. Don't put a bunch of shit in the pan with the steak either. Do it separately until you get things sorted.

And I doubt that liquid was from the steak. Onions and mushrooms release a lot of water and at low temperatures it's probably just sitting there. Butter also contains water unlike other cooking media.

>>10683294
>>10683301
give me the rundown on the proper order of operations here

get pan hot
throw steak in
lower heat
add shit later?

>>10683653
Why the fuck are you lowering the heat?

>>10683288
>You gotta cook it on a high heat until there is a nice crust, then take it out and cook your vegetables
so no butter in the pan?
>>10683655
to avoid burning the shit it of it on the surface or overcooking the meat

>>10683655
>>10683658
also why are you so worked up you faggot
i'm just asking some questions here
chillax and answer helpfully or fuck right off
nigger!

:)

dry your steak with paper towel before you put it in the pan. you should do this with all seared meat.

open a window because good sear = smoke.

>>10684907
thanks for the tip

>mfw there are actually people who post on this forum and can't properly cook steak, let alone comprehend how to cook one
unironocally kys, OP.

>>10683658
>so no butter in the pan?
Ideally use a mix of an oil and butter so the butter doesn't burn. Baste the steak nicely. Also once you cook the steak remember to let it rest for 5-10 minutes, or else all the juices run out. If you feel it isn't cooked enough, pop it in the oven for 5-8 minutes more to cook it inside.

>>10683191
Pan doesn't seem hot enough? Where is the sear? Carmelize the onions seperate and eat them with the beef.

who the fuck is frying steak with butter? I've always simply rubbed the steak with a little olive oil and salt/pepper and never once came to the conclusion that butter would have made it better

>>10687007
No one because the heat required to get a decent seer would have burnt the shit out of the butter. A little oil rub is all that's required.

>>10687100
>a decent seer
Sounds to me like you added liquid to the pan as well.

>>10687139

That's a shaman, not a seer. Get your witch doctors correct ffs.

>>10687147
No need to get technical. What shaman cannot see?

>>10687188

An Armenian Sooth Sayer. They're blind supplicants.

>>10687194
>a race that cannot see the past, present, or future
No wonder they got genocided. Their food makes me wish I was blind as well.

>>10687217

Pobudies Nerfect.

>>10683191
holy shit that looks awful
is this your first time cooking beef?

>>10687007
>>10687100
Can you guys give me the steps from start to finish to make a perfect tenderloin? Keep it simple for me. And will cheap crap canola oil do in lieu of olive oil?

>>10683054
>meat at $6 a lb.
I wish I wasn't poor

>>10688040
that's honestly really cheap for the quality of meat. you can barely eat at mcdonalds for $6

>>10685449
I came here to learn

>>10687007
>>10685502
So am I seering it with or without butter? Lots of mixed signals ITT

>>10683191
What a waste

>>10688069
No butter

>>10688065
>I came here to learn
That's like going to the lake to dry off. Sure you might find a towel, but that's a pretty big leap in logic.

Tried searing it, seems like it started to burn in a few spots before the middle was done to my liking (was still cold in some spots). Also my mom complained about the smoke and told me the heat was too high. No tendies for a whole week.

>>10688174
women's opinions dont count. they dont seem to understand searing makes smoke.

>>10688046
>that's honestly really cheap for the quality of meat.
yes but it's expensive in the overall scale of $ per lb.

>you can barely eat at mcdonalds for $6
mcdonalds isn't cheap, mcdonalds is grossly overpriced as is the majority of fastfood nowadays.

damn, you guys were right, this is significantly better

>>10688174
If it's cold, pop it in the oven for a bit more. Always test the steak with a finger poke to test for doneness.

>>10688174

sear it on medium high but let it come up to heat for a while before you put the meat on. don't put the oil in til the pans hot and don't move it around once you put it in the pan let it sit for at least a few minutes each side then put the pan into an oven at 450 for a couple minutes or until your preferred doneness

>>10683658
You're not going to overcook or burn the meat dude. The point is to create a crust on the surface of the meat. You can't really burn a steak, just overcook it. Cook the steaks about 2:30 each side flipping once. Second side baste with butter. Pull out of pan, cover with tin foil, saute veggies.

>>10683191

oh dear

"I had tenderloin once, it was bland and tasteless"

>>10688186
>women's opinions dont count.
Sadly this. They've ruined cooking in America, and are a good part of the reason why people think "sauté" means gently sweat over low heat until no color is formed. They managed to dominate the kitchen for generations without ever learning how to cook, just get sauced while vacuuming and making jello'd spam.

>>10688203
whoops
I hope you can forgive me, anon

>>10688198
what's the best way to determine if it's done enough in the middle? do i literally get a meat thermometer or is there some special /ck/ technique I need to learn?

>>10688247
poke it nigger. you'll learn how much give equates to your desired doneness.

>>10688255
ok lol
>tfw no dad to teach me to cook
:(

>>10688259
I can be your dad. Send me your mom's Facebook profile and I'll chat her up.

>>10688281
I'll do you one better, send me your mom's and we'll do a swap sort of thing and become each other's father in law

>>10688281
>>10688287
Wait, would that then make two father in laws as who are also each other's son in law?