/ck/ - Food & Cooking

Flat iron is a good cut that fags haven’t caught ion to a driven the price through the roof. That and chuck eye.

So, I bought small T-bone today at the store, nothing too fancy, because I wanted to try torching it indoor while it was in my cast iron pan.

>why

Because I couldn’t smoke the house because there are guests today, so if I wanted to eat steak this was the feasible way.

Meme vide’d it and then torched for some minutes until I achieved the best Maillard I could.

Fun fact: fatty meat witn well marbled fat works way better with the torch than leaner meat.

Now I know

>>14871972
>meat
>heat
>eat

I cook a lot of ribeyes. I salt them the night before and leave them uncovered on a rack overnight in the fridge so that they dry out well, and that gives me a great sear basically every time. That plus bothering to get a meat thermometer has helped me make a lot of good ass steaks.

>>14871994
This was a fatty steak, a proper one, torched. It’s possibile to achieve a good sear.

Bump