/ck/ - Food & Cooking

>>5191514
Just a close-up of the steaks in their package. The potatoes get cooked first, so the steaks can stay in there a few more minutes. Some potato water got on my knife when I fork-stabbed them.

>>5191520
Ah, yes... the potatoes. Cut out any bad parts you don't like or look wrong to you. Wash thoroughly. Stab with a fork a few times. Dry. Then, rub your favorite oil in - I use some bacon fat I had just rendered from some bacon a few minutes before. Then, I cover with Kosher salt, some black pepper and garlic powder. Into the oven at 400F degrees they go for about 1 hour and 15 minutes. Maybe a bit longer because these are kind of large.

>>5191525
I usually season my steaks about an hour before I pan fry them. Don't they look so pretty? Pat dry with paper towels before seasoning them.

>>5191531
Grab a couple of garlic cloves, mash them, rub them into both sides of the steaks. Massage them into the steaks... yeeeeah.

>>5191534
Then, rub on your favorite fat or oil. A lot of people prefer neutral oils like rapeseed oil or peanut oil. I chose bacon fat, again. What can I say, I'm a rebel.

>>5191537
Season both sides of your steak well. I used Kosher salt, black pepper, and garlic powder. Keep it simple for good results, always.

PORTERHOUSE GOAT STEAK CUT

GOTCHER NY STRIP AND FILET MIGNON IN ONE, COOKING ON THE BONE IS THE RIGHT WAY

JUST WATCH IT CUS EACH SIDE NEEDS SLIGHTLY DIFFERENT COOK TIMES, PRETTY MUCH HAVE TO MINORLY OVERCOOK OR UNDERCOOK ONE SIDE, DECIDE WHICH SIDE GETS DONE EXACTLY RIGHT, USUALLY THE FILLET

I never understood rubbing the garlic on the steak method. Isn't it seared off anyways? Shouldn't you marinade or at least rub and let set in fridge first?

I have a small cast iron skillet. Use a bigger one, or don't. Notice the decently clean stovetop.

>>5191542
I've only had a beef porterhouse, what does goat steak taste like?

>>5191550
KEK

PS

RIBEYES BTFO

>>5191534

this step is a waste of time

you a) aren't getting much garlic flavor on there in the first place and 2) whatever you are getting on there will be destroyed by the high heat required for a good sear anyway

if you want to garlic up your steak, do this thing AFTER it comes out of the pan

hello

>>5191582
Throw out that sewer water.

Chuck OP? What are you making, beef stew?

nice green potatoes

keep them under a black blanket next time (the green skin causes cancer)

>>5191598
there's no link between solanine and cancer. you're a bit fucking goofy aren't ya?

>>5191589
i killed that bottle some time ago. it was good but i don't think it justified the cost.

>>5191629
>solanine

it's not cancerous, but it is poisonous. and you can't cook it out.

>>5191544
Add a small amount of oil to the pan (rapeseed this time), plop your steak in, flip every 15-30 seconds for best even cooking.

>>5191677
Potatoes are done.

>>5191598
Every. Fucking. Thread. The potatoes are less than a week old. The reason for the off-color is because they are under a fluorescent light. The steaks were bought today, and I know they look way worse in the pictures than they do in-person.

>>5191683
Anyway, keep flipping that steak. No time to do anything else really.

>>5191691
Yeah... keep flipping... I didn't take a picture of every flip, just keep doing it every 15-30 seconds and you'll be golden. Just showing the progress of the steak.

>>5191677
Isn't it better if you sear the steaks with like 30s on a high-heat skillet then stick them in the oven until done? Or something like that?

Steak is pretty thick so it seems like it would be better to use low(ish) heat over a longer period.

>>5191692
Oh yeah, I forgot to mention that I add about half a tablespoon of butter and split the mashed cloves up to add to the pan. Just keep flipping.

>>5191693
>Steak is pretty thick
Seriously, guy? Look at the pics. Do those steaks look thick? They are chuck eye steaks... dunno why they were so thin, but I took what they had at the store.

So repeat the process for all three steaks. Put them under an aluminum foil tent.

>>5191683
there's nothing wrong with the color balance in your photo. you've obviously trimmed sprouts from both potatos and the potato on the right is clearly gone green. potatos don't take long to sprout, especially if you store them some place warm or with onions.

>>5191677
Do you mean grapeseed oil?

>>5191702
I usually have my steaks medium rare. This is more along the lines of medium. It was difficult to attain the sear I wanted while also maintaining the internal temperature. Oh well! It was really good and I don't regret anything.

As for comparison of ribeye vs chuck eye steaks, I think the chuck eye was a bit tougher/chewier than ribeye. Also, it is not one, solid piece like a ribeye... it is a bit loose, almost like all the tissue and meat aren't connected.

But as for the taste, whoa. Mind blown. Had no clue about this cut. It actually tasted richer than the ribeyes I'm accustomed to. I hope I can find some thicker ones and try cooking them some time, because these turned out excellent. I still prefer the porterhouse taste, but this was really good for the cost. Definitely having this again.

fin

>>5191702
They look like they're about an inch thick. That's pretty thick. It seems like it would take 10-15 minutes to cook a medium rare-medium steak like that on a skillet, and by then the outside would be pure black.

>>5191708
>grapeseed

no. rapeseed oil = canola oil

>>5191708
http://en.wikipedia.org/wiki/Rapeseed

>>5191708

No, rapeseed. It's real. Also known as Canola, which is the "sounds-good" name for rapeseed oil. Sort of how "prairie oysters" refers to testicles. It just sounds better that way.

though rapeseed aka canola is a neutral tasting oil so you could certainly substitute something else for it.

>>5191677
So you're taking a chuck cut, which is cheap, and full of collagen, and frying it in shitty processed seed oils?

The only thing chuck is good for, is in slow cooked meals, like stew. Enjoy your chewy as fuck steak.

>>5191710
Oh god those french style beans, I grew up on those.

>>5191712
I cooked mine for about four minutes total. They were maybe 3/4" thick if I'm generous.

>>5191710
>those sad, sad SAD canned green beans

>>5191712
> 10-15 minutes to cook a 1 inch steak to medium rare.

>>5191704
>warm
The room is in the 50s all the time

>onions
Nope.

They are Yukon Gold potatoes. I don't know what to tell you other than you are overly paranoid. Cancer has never ran in my family, and both sides keep potatoes for weeks, hell, more than a month sometimes. They sell potatoes that have sprouts at my local supermarkets, trust me, these were perfectly fine.

>>5191725
Canola oil is fantastic for cooking steak because it has a really high smoke point. I usually use canola to grease my cast iron pan, bring it up to heat, and then put a dab of butter down before dropping my steak in the pan

>>5191733
refer to
>>5191656

potato is in the same family as nightshade. you're supposed to cut green away from potato for the same reason you cut the sprouts ie not just because it's inedible but because it's highly poisonous.

>>5191723
Yeah, French-style green beans are great. I've never fucked with making my own, seems difficult. The no-salt-added ones in a can are pretty good though, I don't care what the haters say.

>>5191725
I put MAYBE a half of a teaspoon in the skillet to slick it up before putting my FIRST steak on. I didn't do it for every steak. Rapeseed oil has a high smoke point.

>>5191731
And delicious! Keep on hating. I have a ton of jars of green beans from several different families' gardens, I just like these more and I don't care. It's easy. Takes 10 minutes, too.

>>5191712
an inch thick steak isn't thick mang. i wouldn't even bother with the oven unless the steak was 2"

>>5191710
well, atleast it's oc

>>5191756
Thanks. It's not too much to ask for OC on a cooking board, I don't think. First time cooking it, joined the experience with me.

>>5191650
I mean the type of alcohol in general.

>>5191771

>>5191656
you poor privileged white people with your first world immune systems. keep livin in your bubble world

>>5192105
Go back to tumblr you fat, ugly, first year college student and take your unattractive glasses with you.

>>5192105
This board was specifically made for white people and white people interests.

Don't bring 3rd world immune systems into this.

>>5192384

when did tumblr become the default response when someone runs out of things to say?

>>5192407
That was the first thing I said.

When you say "you poor privileged white people", what do you expect people to rely with?

I mean, you actually said privileged.

>>5192407
Not him but you should like a social justice drone. Also, why do people use "white" as an insult. It's really annoying and kinda racist sounding. As if being white strips someone of all of their opinions. I'm not even white and it pisses me off.

>>5192412

I didn't say anything about white people. I asked about tumblr and now I know you spend too much time on shitty parts of the internet. Thanks for answering my question, albeit indirectly.

>>5192431
It's always had that kind of reputation. If you had used any board for longer than a week you would know this too.

>>5192440

people complaining about privileged white people can be found on any college campus. this is how normal people associate that kind of behavior.

the fact that you associate it with tumblr means you're either in high school, or you're an underprivileged white person who never went to college.

>>5192496
And that's why I called you a first year college student.

I'm not sure what you're getting at.

>>5192537
you didn't call me anything. not sure what you're getting so worked up about.

>>5192596
I literally called you a first year college student.

I'm not getting worked up over anything.

>>5191677
>>5191691
>>5191692
Why do you feel the need to flip the steak so much? Why would this result in even cooking? Thats why you got a shit sear, retard.

>>5192692

>Why do you feel the need to flip the steak so much? Why would this result in even cooking?

not him, but flipping that much ensures that you get high average heat delivery to the surface of the meat and lower average heat to the centre of the meat - meaning you get a good crust and a gently cooked centre.

i'm not making this shit up, i was skeptical about it but it does work.

>>5191712

> It seems like it would take 10-15 minutes to cook a medium rare-medium steak like that on a skillet

that's crazy dude.

>>5192604
I'm afraid you're wrong. calm down.

>>5192692
Uh, did you see the finished product? The sear I got was perfectly fine if you consider how thick the steak was.

It only looks like the sear sucks at first because it only gets about 20 seconds per side.... but you keep flipping it and it gets better.

>>5192726
that's retarded. you want a good sear without cooking the inside? then don't leave your steak on long enough to cook the inside. it's not rocket science. searing should only take 45 seconds per side, not fucking 5 minutes.
want a good sear? high heat, efficient heat transfer (cast iron + canola/peanut oil), and leaving your steak the fuck ALONE while it's searing.

I made this a few weeks ago now.

>>5193038
but the experts disagree...
https://www.youtube.com/watch?v=RW3ay3k0lek
https://www.youtube.com/watch?v=bMwlghcGSI8

>>5191582
Classy as fuck Anon.