/ck/ - Food & Cooking

>>5431530
you have to crust it with montreal steak seasoning

>>5431533
>super rich
>crusts steaks with montreal

>>5431535
>has never been to Del Frisco's in NYC

>>5431533
would it make it less dry?

>>5431543
if you do it right before you sear it, yeah. salting it for 40 minutes beforehand is like salting a snail and watching it shrivel.

>>5431530
Steaks are overrated.

Have some good cheese instead.

>>5431548
so Salt it right before searing
Thanks! Other than that everything correct?

>>5431561
you probably don't need to mix the olive oil and butter, i'd just sear it in oil and add a pat of butter on top when it's done

>>5431561
No, you can salt it overnight if you want to and it can still be juicy. Salting like that is called dry-brining and it pulls tasteless water out of a steak. Gives the steak more flavor basically. A steak doesn't get its juiciness from water inside the steak, it gets it from a good marbelling of fat throughout the whole steak.

Salting a steak for 40 minutes before you sear it is pretty standard: about 30 mintues per inch of thickness.

Forget getting it to room temperature unless you have a couple days to let it sit on the counter. Little to no benefit if any from doing that anyways. Lower the temp of the oven to 93-100 degrees C. In my opinion, low and slow is the best way to cook most meat, steak or roast or barbecue. You lose less moisture that way too.

I personally take the steak out of the fridge, salt it heavily with kosher/coarse sea salt, get my cast iron pan as hot as possible and sear the fuck out of both sides. Throw that bitch in a 100* oven with a probe thermometer (only way to get it precisely what temp you want it at) and wait for it to come up to temp. Let it rest 5-10 minutes and eat. Also use a ribeye if you're having trouble with moisture. Season with the salt and throw a sprig of thyme and rosemary into the oil in the pan and a knob of butter and you're good.

>>5431548
You're dumb as shit. Get a clue

>>5431530
> let it reach room temperature
good
> salt 40 min before cooking
debatable - i personally like to season right before cooking, or even on the grill (but that dirties up the grill). Some people say seasoning 40 minutes before will let it suck some moisture out and then re-absorb as kind of a brine... but that sounds like some wishful thinking. If you want brine, marinate your steak. But if you have good beef, you don't need a marinatde, so you don't need the 40 minutes.
Try not doing this next time.
> sear for 3 minutes in olive oil and butter on high temperature
olive oil?? use canola or vegetable. Olive oil has its own smell that permiates through everything. You don't want to use olive oil for a steak (unless you love that olive oil taste...) Its not a salad... you want to concentrate and bring out the flavors of the fat within the meat, and with a filet thats not a lot (filets are lean).

> pic is the result
well, it doesn't look as bad as you described. To be honest, it looks like you cooked it pretty much as well as you could. It did come out at medium, you should have cooked it just a little less.

Honestly - the first step of good steak is good beef. Was it USDA Prime? USDA Choice? USDA Select (regular supermarket) ?

You gotta know these things.

>>5431656

I use grapeseed. Olive oil has a low smoke point as well. Any oil with a high smoke point like grapeseed (which also has a very neutral flavor) or canola should be used to sear the steak.

>>5431533
haha. i love montreal steak seasoning. this guy knows whats up! :D

>>5431535
quiet, you. i can eat montreal steak seasoning on bread.

>>5431536
never been there, but do they crust their steak with montreal seasoning? so down

>>5431543
no.

>>5431548
i agree. I don't think you should pre-season 40 minutes. Snail analogy guy is correct - like i said the salt sucks moisture out, but its debatable if it actually absorbs back. My feeling is that the salt and juice it sucks out is just going to get burned off during the searing stage, creating more smoke flavor, but not much internal flavor.

>>5431551
im on Day5 of dry aging my steak and i do it just like cheese.

>>5431561
that's fine. I mean.. have you considered using a grill?? It's way more tasty on charcoal then a pan.

>>5431564
yeah do this. The butter doesn't need to be there during the searing phase. Although adding butter does make a prettier, mahogany like sear.

>>5431619
shut up you, you dont know what you even know

>>5431662
oh, cool. I've never used grapeseed for anything. My family is all about sunflower oil, canola oil, and vegegtable oil.

Does grapeseed have a weird smell/taste like olive oil? I hate that taste. It makes everything taste "gamy" or something.

>>5431530
>>5431656

>room temperature

you dumb fucks need to stop repeating that shit.

Calculate the time required to actually reach room temperature using Newtonian heat transfer, and see how much time it takes.

Fucking retards.

>>5431671
little to no taste. might be a little more expensive than canola or sunflower. not sure about how healthy it is compared to other oils either. I heard coconut oil is good too.

>>5431687
sunflower is the most neutral tasting imho

>>5431671
>gamey
Lol what do you think that means

>>5431666
>>5431548

salting 30-40 minutes before you sear it works this way:

Salt brings water out of the steak through osmosis. A lot of water comes out of the steak and when I do it, it doesn't seem like any water goes back into the steak. I think that might just be dumb "food myth science." Just like "searing seals in the juices!" or "bring that steak up to room temperature or else it will be grey and undercooked!"

Anyways, after salting it, you wash off all the salt and water and pat dry. I mean get that shit as DRY as possible. All water does is make the steak more bland and less flavorful. It is the fat in the steak and proper technique and cooking to the right temperature that keeps your steak juicy. Salting your steak for a long time does NOT affect juiciness, it only affects tenderness and flavor.

>>5431666
never mass reply again,

or I will personally cut off your fingers.

>>5431687
>>5431691
cool, good stuff. I'll have to try out grapseed oil. Regarding sunflower being the most neutral... i disagree. For me it's definitely vegetable or canola oil. Those, i feel like don't have a taste. Sunflower has a smoky taste... its kind of like olive but different, but i can definitely taste it.

>>5431694
have no idea. can u tell me?

>>5431710
i think when you say osmosis you mean diffusion. Osmosis is the passage through semi permiable membranes but diffusion is the concentration of a solvent moving to a lesser concentrated area. So osmosis when the water evaporates from the steak, and diffusion when the juices move through the steak to refill the dry parts. I guess. Maybe im wrong, who knows.

>>5431787
how about this?

>>5431787
is this a mass reply?

>>5431800
vegetable oil is just rapeseed or canola oil where i am, at least that's what the labels say

>>5431800

Osmosis or diffusion, either way, it pulls water out and that does not mean that the steak will be dry when you cook it. That's all i was trying to get across. Watery steak =/= juicy steak.

>>5431800
>i think when you say osmosis you mean diffusion. Osmosis is the passage through semi permiable membranes but diffusion is the concentration of a solvent moving to a lesser concentrated area. So osmosis when the water evaporates from the steak, and diffusion when the juices move through the steak to refill the dry parts. I guess. Maybe im wrong, who knows.

>osmosis, evaporation
>diffusion, juices moving to "refill the dry parts"

you're dumb as a fucking rock. Stop talking.

>>5431530

Bottom line is, the most important points about cooking a good steak is:

Pick out a well-marbled, USDA choice or prime (or equivelant rating of steak from wherever you're from OP)

Remember, a steak gets its flavor from its fat

When seasoning, it doesnt really matter much when you do it, just don't UNDER do it. (Its pertty hard to over-salt a steak so don't hold back)

Cook it properly based on the cut of meat, personal preference, doneness, etc.

USE A THERMOMETER TO MEASURE DONENESS. You are NOT a professional chef who cooks the same exact sizes and cuts of beef every day and can measure doneness with his finger and hands. If you try and do that and act too cool to use a thermometer, you will fuck up your steak.

LET IT REST BEFORE CUTTING

everything else is personal preference as far as seasoning goes and shit like that. Do what you want and don't be afraid to try new flavors or cuts. People get so intimidated by cooking steaks when really its one of the easiest things to cook.

>>5431800
>i think when you say osmosis you mean diffusion. Osmosis is the passage through semi permiable membranes but diffusion is the concentration of a solvent moving to a lesser concentrated area. So osmosis when the water evaporates from the steak, and diffusion when the juices move through the steak to refill the dry parts. I guess. Maybe im wrong, who knows.

No, osmosis is the diffusion of water.

thanks to everyone for your answers, I will definatly buy a food thermometer and try out some of the tips and compare the results.
I'll stick with olive oil though, I just like the smell and flavour and it's the only oil I can say that about.

>>5432560

low smoke point just doesn't make it good for searing steaks. if you have to get it, use regular olive oil, nothing virgin. Virgin olive oils have lower smoke points.

>>5433422
its fine if he likes it, i always sear mine in butter and baste it constantly during cooking and never have an issue

>>5431530
I've been throwing mine in the deep fryer lately, and then seasoning when it comes out.