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/ck/ - Food & Cooking

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14613024 No.14613024 [Reply] [Original]

cringepill me on pan fried steak, seems easy enough. would an enameled dutch oven work? i don't have any thyme could I throw in some fresh mint or dill for when i baste it?

>> No.14613031

>>14613024
cast iron is cast iron, so yes

>> No.14613037

>>14613024
dont need herbs really. just basting in butter and garlic is good

>> No.14613047

>>14613037
all i've got is some leftover garlic i chopped im guessing that would just burn

>> No.14613063

>>14613037
I can never taste the difference that butter basting supposedly makes. Especially if you do it the "proper" way, i.e. only 30 seconds per side after removing from the heat. The leftover butter makes a good pan sauce, but it always strikes me as largely superfluous.
>>14613024
Pan seared steak is good, but be careful with recipes you see online. I find that they give bizarrely good cook times. As in, "2 minutes per side with the heat on high." These recipes must assume that your steak is like 6cm thick, or something, because otherwise this will result in your steak coming out overcooked to fuck.

>> No.14613077

>>14613037
you dont need them but they are nice

>> No.14613092
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14613092

>>14613077
but will mint work? really dunno what to do with this shit i just bought it for tzatziki sauce

>> No.14613110

disable any smoke detectors in the area first

>> No.14613124

>>14613024
Cook in garlic butter, it’s classic and tasty. Then use whatever spices you would like

>> No.14613127

>>14613063
>>14613024
*bizarrely long cook times

>> No.14613147
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14613147

>>14613124
i'm out of garlic bros

>> No.14614245

>>14613124
>Then use whatever spices you would like
Does cumin work on steak?

>> No.14614385

>>14613047
herbs go in near the end.

>> No.14614397

>>14614245
as the best chef in the world says, it’s your choice

>> No.14614406

>>14613124
Don't cook it in butter. The butter will burn. Cook it in oil then BASTE it in butter.

>> No.14614474
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14614474

>>14613024
in the 'ron or in any skillet, seared on both sides and red in the middle, now there's a steak

sometimes olive and garlic before the drop, or just salt and pepper

>> No.14614571

>>14614406
But if you cook it till done in the oil, and then baste it for a minute or so off the heat in the oil, wouldn't the residual heat in the pan overcook the steak?

>> No.14614653

Works great; however if you don’t want your steak to come out grey, you GOTTA make sure your pan is hotter than the depths of Hell before dropping your meat in!

A proper heavily-seasoned, cast iron seared steak is a beautiful thing; but a cast iron boiled steak will make you cry