/ck/ - Food & Cooking

>>14393096
why wouldn't you just pan fry it? do you not own a cast iron? they cost like 15-20 bucks.

>>14393096
Question from a pleb: Is bone-in ever fucking worth it?

>>14393133
yes

>>14393115
Google reverse searing, it ends up in a pan. The point is to do majority of the cooking in the oven to get a consistent mid rare all the way through, pan frying a thick steak will end up with a mid rare center but a massive amount of overcoocked meat bordering that on both sides

I want to eat a nice steak this weekend. I don’t have a grill but I do have a cast iron and a roasting pan. What’s the best type of steak to get for this method?

>>14393145
don't act big when you're small.

reverse searing isn't some new technique.

it can be done right, but this steak, on this foil lined baking sheet, it going to taste and look like shit.

OP show us the final product.

>>14393168
Could've used a bit more sear but not a bad first attempt i think

>>14393213
Pic didn't attach

>>14393216
Not the prettiest display but looks delicious

>>14393216
bud, that looks straight up nasty. i like how you sliced it so we could see the cook not the sear. is that egg yolk on the plate? jesus man, what a mess. you really thought you did a thing here, you thought we would all praise your cool steak.

>>14393248
Fuck of the steak looks fine. OP even admitted the wear could have been better. 7/10 would eat.

Why do you retards always slice the entire steak instead of cutting it as you eat it?

>>14393254
i do it because it makes easier to ensure its cut against the grain

>>14393254
I don't get it either, but I have infinitely more experience eating steak than cooking it. Having it show up pre-sliced irks me unless it's got some kind of drizzle, and even then it's kind of artsy and annoying.

>>14393253
i am not convinced you are not OP and a straight pussy bitch for defending that train wreck.

>>14393216
Looks good but I see one problem.

As appear here >>14393096 you directly placed the steak on a flat surface and this cooked the interior unevenly.

I strongly suggest you to buy a wire rack like mine in pic related so the steaks would stay raised from the foil underneath and the hot air would circulate under the steak too (use ventilated oven not static).

When it’s ready pat everything dry and transfer to the hot pan.

Also buy a probe thermometer and set it to a temperature close to your final doneness, because when you cook it in the pan after the oven (without resting it) the temperature would go up by some degrees + extra 1-2 degrees (Celsius) if the steak is very thick because of the thermal inertia. The thinner the steak the less this effect.

I usually set the probe to 52C and eat the steak at 58C-60C inside when cooked with the cast iron, but if I use the torch I directly aim for the final temperature I want minus 1-2C of the thermal inertia.

>>14393305
This is what you can achieve with experience.

>>14393254
its because they are so insecure about their ability they have to slice into it almost immediately, and if they think its under they throw it back in because they don't understand how heat and time work.

>>14393312
LOOKS FUCKING GROSS, MY MAN!

>>14393305
Thanks for the tips man, i didn't think to pat dry. I'll make sure to do that + wire rack next time

>>14393318
:’(

>>14393328
Patting it dry ensures you to achieve best crust when you sear it, it’s the same as doing it with the raw steak basically.

>>14393331
for real, how are half cut against the grain and the other half cut on grain? im not just talking shit, but damn you fucked up an animals carcass.

>>14393318

Vegans get out

Give the man a break I’m learning from this all too

>>14393345
It happened when I was still insecure and inexperienced.

so its just sous vide in the oven?

>>14393356
Another suggestion I feel like you’d like is that, as you can see in this picture here >>14393364 , since reverse seared steaks are juicy as fuck (even if you let them rest but it’s not even necessary) to avoid filling your plate with juices (I mean a LOT of juice like a pool) cut the steak in another plate or cutting board and transfer a bunch of them to your plate as you eat. Guaranteed that even like this you will still have juice in your plate.

>>14393356
if you are learning from 4chan, you are not learning. this is not a website for smart people. this is a site for people to shout their opinion louder than the next person and hope 2 or more people believe them.

>>14393216
Congrats on your medium-cooked steak with no sear because you fell for a meme cooking method on this clueless cooking board

What’s the appeal of eating uncooked meat? Looks nasty

>>14393368
Technically no, they’re two different concepts, but the final results can be compared.

Reverse searing means that you put the steak in the oven until it reaches the desired temp at the core, and this means that only the core reaches that temperature because the outside layers would be more cooked. There aren’t home ovens capable of precisely maintaining the temperature of a medium rare steak, and if there are they cost a lot of money.

Sous vide ensures you a 100% uniform doneness because you set the water temperature to the precise temperature you’d like to have your steak and wait until it has reached that temp and is evenly cooked, then you finish it how you like.

The bigger difference is that with sous vide you can keep the steak in the water for hours (for more than 4 hours the temperature must be higher than 54C for safety reasons) and this allows you to alter the texture of though meats or cheap steaks, so you can tenderise garbage steaks if you want.

Another big difference is that since the steak is enclosed in a vacuum sealed pouch you can infuse whatever flavour you like because the juices stays in the bag and are concentrated, so for this very reason you have to lower the amount of salt and pepper and everything else to avoid overpowering the steak.

I do both the methods and for sous vide steaks I prefer aiming at medium doneness because otherwise the steaks leaks juices at medium rare since it’s 100% cooked evenly and I don’t like it, however they taste amazing.

>pic related

>>14393386
>>14393388
OP ignore these idiots.

Every reverse searing / sous vide thread has these people trolling or being retarded on purpose.

>>14393404
im not a troll, i just think you have never worked in a kitchen and have no idea what the fuck you are talking about.

>>14393409
>you’ve never worked on a car as a mechanic so you have no idea what you’re saying when you talk about your car

Ok boomer

>>14393413
you really are straight up retarded, aren't you? you use that big ol bwain of yours for hugz and uncwustables.

This is how I reverse sear..

>Bring thick steak up to room temperature (at least 1 & 1/2 inches)
>Preheat oven to 135°C
>Season steak generously with salt and pepper on both sides
>Place on wire rack and bake in the middle of the oven for 30 - 40 minutes
>Rest on a plate under foil for 10 minutes
>Pre heat skillet while steak rests
>Sear each side of the steak for 60 seconds
>Serve

I usually throw a sprig of rosemary and slice of butter in the pan once I have seared the steak then drizzle that over.

>>14393096
you forgot to put it on a raised rack.

>>14393421
Why don’t you tell me what’s wrong with the provided explanations and fuck off already rather than shitting the thread?

>>14393452
Ok boomer

>>14393115
A steak that thick would would burn before the middle was the correct temp unless you like you're steak very rare.

>>14393462
if you dont know how to cook, yeah. or you could sear it off 1 minute per side and then put it in the oven and 400 for 2 minutes per side until its at temp.

>>14393168
>don't act big when you're small.
>he proclaimed proudly while acting big on a Taiwanese cat wresting forum

>>14393465
Well yeah obviously you could just finish it in the oven. But I assumed you were telling OP to just straight pan fry with nothing else.

>>14393465
>reverse searing is stupid bro
>just do the opposite procedure which leads to inferior results bro
>trust me I’m a professional

>>14393487
honestly, there's more room to fuck it up with reverse searing. its trendy and make plebs like you think they know what they're talking about when you just sound like a fucking dork. its annoying, i am annoyed.

>>14393501
You’re not annoyed, you’re just an entitled faggot

>>14393501
Stay mad kid

>>14393508
holy shit is that a real life mewtwo

>>14393465
Damn bruh you dumb as shit

>>14393509
entitled to what? it's not my fault you can't cook.

>>14393508
IS THAT REAL

>>14393515
>>14393511
>>14393509
wow, i must have really struck a cord with you. this level of samefag is insane.

>>14393525
Yes

>>14393526

>>14393526
Whole squad laughin

>>14393526
ouch

>>14393465
>pan before oven = this is fine
>oven before pan = I must get angry

Imagine operating on this level of autism every day lmao

>>14393526
>more than one person thinks I'm a faggot
>impossible!
>s-s-samfag!
Like fucking clockwork. You gonna start crying about reddit next?

Kek, this know it all kid trying to play it smooth but you know he's mad. Steak threads always turn out like this.

>>14393550
>>14393538
>>14393534
bro, you really didn't prove anything other than you have a VPN. are you that sad and lonely you pretend to be three separate dudes?

>>14393553
you have to be a special sect of retard if you think cooking something on tinfoil and then searing it in a pan is the same as searing something in a cast iron and then finishing it in the oven.

>>14393558
>extra madness
>2 phoneposters (iOS + Samsung) and a pc
>M-MUH VPN

>>14393649
you act like that shit isn't easy as fuck. it takes like two seconds to change vpn and a browser or app to night mode....

>>14393096
Fuck ribeye

-This post was made by KC Strip gang

>>14393649
How can you tell what device posted? Just curious

>>14393676
It’s not about which device posted what, it’s about which one of the multiple personalities of that anon posted.

This entire thread is one user talking with himself.

>>14393697
Damage control much?

>>14393697
oh fucking lord. what a victim you must be.

>>14393670
You must be an even bigger faggot than you seem if you think someone is going through that effort just for your stupid ass. Stay seething retard.

>>14393145
Correct me if i'm wrong but that steak looks about 1 inch thick. Definitely not too thick to just pan fry.

Nigger what the fuck is happening in this thread

>>14393856
It’s the usual cavemen shitting up open minded people threads, notice how it happens only when there’s reverse searing or sous vide involved

>>14393216
Ya blew it

>>14393861
Nothing wrong with either of those techniques but sometimes they are completely unnecessary and actually produce a worse product.

>>14393216
The pan should have been hotter

>>14393312
Burnt outside, raw inside

The fuck man.

>>14393943
Agreed. But there are a legion of old fucks and contrarians who are afraid of """new""" cooking methods who sperg out in any thread that mentions them.

>>14393943
I can accept this but 99% of the times there is an idiot who shits on you without explaining what he thinks you’re doing wrong. It happened in this thread too.

>>14393312

It's fucking raaaawwwwww

>>14393145
If I like my steak medium (~145F) how hot should I cook it in the oven? Get it to like 135 then pan sear it? Or do you go all the way to 145, and then just quickly sear each side? I guess if you do it for only a few seconds on each side then it doesn't really heat the middle does it?

>>14393331
>>14393305
How long do you sear it for?

>>14393216
did you get a seared bite?

>>14394117
There isn’t a foolproof answer because it depends on what kind of pan do you use and how much heat it can retain, also the leaner the meat the less resistance to heat it has.

I like steak to be just between medium rare and medium so 58 to 60C and therefore knowing my pan I set my thermometer to 52C minimum.

Also the time in the pan is crucial for that, I usually keep the steaks 1 minute per side + 30-45 seconds on the fat cap.

You have to try and see what happens with your setup, you will learn quickly but it’s a good practice to use a pen thermometer to check everytime after the searing (keep in mind that as the steak rests if it’s thick the temperature can increase of some degree even if it’s not in the pan anymore).

Start low and adjust every time accordingly, because you’re always in time to fix an under cooked steak but you can’t unfuck an over cooked steak.

>>14394154
See >>14394161

1 minute per side max plus 30 to 45 seconds on the fat cap.

This when using the cast iron pan, otherwise if I’m using the torch I simply cook the meat in the oven/sous vide to my desired doneness minus 1C.

The torch only heats the outer layer so it leaves the interior untouched but the thermal inertia as I said makes the steak increase the core temp, webm related steak can be seen here >>14393312

>>14394245
Edit: the concept behind thermal inertia is that the heat travels from the exterior layers to the core and this is noticeable with reverse searing because the oven is way higher than the steak desired temp.

With sous vide this doesn’t happen since the entire steak has the same temperature of the water it’s submerged in.

This is why with sous vide you don’t have to consider thermal inertia, however I keep 1C of safety range just in case I exaggerate with the torch.

Sous vide steaks always look and taste like shit... It's steak boiled in a bag... Nothing is gonna change that no matter how superior making reddit memes and justifying buying another kitchen gadget makes you feel

>>14394075
>>14394098
Fair points. In my opinion reverse sear is best left for thicker cuts and kind of defeats the purpose if used on a thinner cut.

>>14393216
desu that looks pretty good, I've never done the reverse searing thing before.
>>14393388
>medium-cooked
is the best
>no sear
is because they likely didn't heat the pan up enough, nothing to do with "meme cooking" and even then the sear isn't bad, just not ideal.

>>14394245
>plus 30 to 45 seconds on the fat cap
what does this mean? Like for a strip steak you turn it sideways and sear the fatty side for 30 seconds too?
And when you sear how do you get the sear on the sides of the steak? When I cook the whole steak in a pan or on a grill the heat is enough to brown the sides too but if you just sear it for a minute then is that enough to brown the edges?
>>14394541
I've never had it but I've heard a lot of high-end fancy restaurants do it, is that true? Are they just meming because their customers expect the meme?

>>14394667
Yes you hold the steak with the tongs and keep the fat side on the pan surface for that time or until you’re satisfied.

You can do the same thing with the other sides but I never do this since they’re always seared enough with the heat from the pan.

1 minute per side is ok because the outside of the steak is already hot when it goes from the oven to the pan, the Maillard reaction happens fast because of this as opposed to start from room temperature.

>sous vide

I do both reverse searing and sous vide and I’ve never experienced differences in taste, they’re both good, but for the nature of sous vide you have to consider that there will be a lot more juice so the texture can be a bit soggy and to fix this you just cook it at a higher doneness. It will be medium but still juicy enough.

>>14394758
>boiled beef in a bag
>dang this is almost juicy
So much coping and mental gymnastics because you bought a retarded meme gadget

>>14394541
I made the mistake of even trying to learn how to make stuff with a sousvide.
Not only are they a complete fucking pain in the ass to maintain, but there's way, way more prep involved when you can just throw it in a pan and cook it how you like it.

>>14394787
I’m not a poorfag, why would I cope for a 100€ machine when I spend more for the meat I order from my butcher?
You trolls always forget that sous vide can be used for a lot of other things

>>14394805
>but it can be used to jizz at the perfect temperature
You're not coping over the price you're coping that you bought something some absolute faggot on reddit told you to buy

>>14394801
>make perfect pan seared steak just by feel without thermometers or timers because you actually pay attention and have experience
-OR-
>hang on while my gadget whirrs for 15 more minutes at 120 degrees to boil my steak in a plastic bag so that it appears to have 1/16 of an inch less "overcooked" meat on the edges

>>14394849
-OR-
>set my cooker and leave it unattended while it cooks my steak without the need to babysit it while I spend time doing other stupid things like working or leaving my house for errands

>>14394881
lol keep coping you dumb faggot if you're not a poorfag and can't be bothered to spend 10 minutes to cook a steak why not just order a steak at the restaurant where they don't boil it in a bag

>>14394894
Because I love to see triggered anons like you

>>14394881
You forgot about the part where you have to wait for the fucking thing to heat up, fucking vacuum seal your food, make sure there are no leaks, put in your seasoning, find out what temperature it's supposed to be at, let it cook, pull it out, then sear it in a pan to get rid of that weird as fuck gray color.

>>14394906
How does laughing at a faggot trying to justify boiling steak in a bag make me triggered?

>>14394926
>replies to every post he doesn’t like
>I-I’m not triggered

Also

>laughing

You’re fuming with rage

>>14394931
>reddit spacing
Just stop. Whatever you're trying to do here won't work. Just stop being a faggot, it really is that simple.

>>14394931
lol no keep coping faggot

>>14394938
That wasn't me. >>14394931 was exactly right and I am now rethinking my life.

>>14394936
>>14394938
>accuses people of boiling steaks
>the only thing that is boiling in the entire thread is his blood

>>14394938
Are you this anon? >>14394453

>>14393216
Looks tasty, just get the pan hotter next time

>>14394938
Lmaooo he’s so triggered he made this thread to cope >>14395070

>>14395089
lol no I didn't make that I think we're all just having a good laugh at how much of a retarded coping faggot you are now stop responding to me you dipshit faggot

>>14393133
it's virtually always worth it

>>14395129
Y?

>>14393404
i'm retarded on accident

>>14395130
idk, tastes good and is often cheaper
not gonna pretend i know why, but i do know that in my years of experience eating meats the ones on the bone are consistently tastier

>>14395148
Ok that’s fair.

I don’t know what to say, sometimes I’m a Jew and hate bone in because on some steaks you pay 20% more for the weight of bone. Well at least my dog is happy.

>>14395162
i'm an idiot and it never occurred to me that the bone-in are cheaper b/c you're paying for the inedible bone
but then again, you're right that there is the perk of being able to give the bone to animal friends, which I think can be worth the extra cost

>>14393670
you are simply pathetic

For the haters:

I’m going to【SOUS VIDE】this marvellous bone in ribeye tomorrow and there’s nothing you can do to stop me.

I hope to see you all in my thread, 20 hours from now or maybe less <3

>>14395334
The hero we don’t deserve.