/ck/ - Food & Cooking

>>9558208
gross steak dude

>>9558208
Better see some salt and pepper on that right the fuck now. I have some lamb

>>9558360

Wow, cooked to perfection

>>9558208
Once you eat it, you won't have one either, bub

It's too rare.

>>9558490

What's on top of it?

>>9558208
Like hell i don't

>>9558490
thats not even rare, thats raw

>>9558490
>too rare

Fuck no that's perfect

Unless of course you cooked it like that straight out of the fridge and didn't let it get to room temperature first, then you're just a faggot with a lukewarm steak.

>>9558501
gorgonzola dolche

>>9558490
fucking disgusting. let it come to room temp before cooking it u neanderthal

>>9558490
that's what you get for not letting warm to ambient temperature you mong

also
>all of that butter applied after cooking, and not during the cooking
>the butter didn't even melt because the steak is cold on the surface
>there are still veins of fat in the middle because it's raw
>didn't even cook enough to be bleu rare
that's disgusting

Much better.

>>9558612
did u fuckin microwave ur steak
kys my man

>>9558612
>having to bake it in the oven to fix the worlds biggest fuckup
that's what you get for not being patient fattass

looks tasty though

>>9558612
What did you do to it

Where did we go wrong raising you son :(

>>9558618
wait that looks microwaved

ruined

>>9558612
Looks like you microwaved it

>>9558208
>>9558360
>>9558490
>>9558612
>9558612
>OP has beautiful steak
>shitty microbrew
>didn't even trim the steak properly
>didn't let it come to room temp
>didn't let it rest long enough(most likely, you're a huge fuckup already)
>puts fucking cheese on it
>steak is raw
>fucking microwaves that shit

go away jack

Oh, sillies.
I cooked it 2 hours in a 125F water bath.

>>9558716
>125F
You're too stupid to cook.

>>9558716
Wrong image; you're still stupid.

>>9558716
The correct temperature for sous-vide steak is between 135-145 for ~60-90 minutes, with 60 min @ 135 being rare as fuck and 145 @ 90 being medium-well. Pan-searing and baste thyme-infused butter, I also like to pat the steak dry and re-season it to get a peppery crust.

>anything over medium-well is overcooked
>not searing your sous vide meat is plebian
>if you are a faggot then you can just use a sprig of thyme instead of heating the butter with springs of thyme tied in a bouquet-garni and then chilling it for later use

I'm off to go get more booze now, hopefully you co/ck/s learned how to sous vide now.

>>9558716
125 is too rare for a fatty cut like you have. Great tenderloin temp though.

>>9558208
bitch I just got done with brisket so fuck your steak havin ass

>>9558208
>putting your drink that close to raw meat and on the raw meat packaging
what the fuck dude

>>9558833
>raw meat other than certain poultry
>dangerous at all

Even salmonella isn't that dangerous.

>>9558208
that steak made my dick tingle and my water wtf

>>9558769
That's a lot of Steps, Chef!

>>9558770
I usually go with medium for a ribeye.
Wanted to see what it was like blue rare.
It was easy to fix.

>>9558208
Nice beer, one of my favs from dfh. Only good thing to come out of DE.

>>9558869
>not going all out when there's only one ingredient
Goddammit it's a fucking steak; if you don't put effort into the preparation you don't fucking deserve your knife. This is my steak recipe for getting laid, it's 5 for 5 so far and i'm an ugly fuck.
>get steak (look for adequate marbling, brilliant red coloration, need at least 1" thick w/ 1.5 being preferable.
>prepare ma la butter by toasting sichuan peppercorns and dried chili peppers (pref. cayenne) in a pan, reduce to low heat and add butter, once butter is melted, strain and chill
>season steak with salt & pepper (i also add a bit of chili powder, garam masala and turmeric because I am Pajeet) - do not skimp on salt OR pepper
>put steak in zipper bag with a little pad of ma la butter & use frying thermometer to bring water to 140F (poor man sous vide)
>put steak-bag in water and wait ~70 minutes
>pull steak out and rest in a plate until reasonably dry (~5-10 minutes)
>get pan hot, add just a smidge of olive oil, add steak (if it doesn't sizzle as soon as it hits the pan, throw it away because you are a fucking failure)
>~1 min in flip steak, ~2 min in reduce heat to medium-high, add 2 pads of ma la butter and rapidly baste the steak, flip and keep basting until the exterior of the steak is the desired color (~5-7 minutes total time in pan)
>let rest (DONT SKIP THIS STEP)
>plate & serve

>>9558208
I have a whole loin of steaks.

I'm eating chicken tonight.

>>9558208

You support murder. I don't.

eh, i had hamburger helper, that was fine. nice steak.

>>9558490
overcooked

i think it will have sufficient nutrients to get you through the day.

>>9558948
I was making fun of you for your ChefSteps copy paste. Get it, drunky?
No one is reading all that green text.

>>9558956
its only murder if the victim was white

>>9559080
get steak (look for adequate marbling, brilliant red coloration, need at least 1" thick w/ 1.5 being preferable.
prepare ma la butter by toasting sichuan peppercorns and dried chili peppers (pref. cayenne) in a pan, reduce to low heat and add butter, once butter is melted, strain and chill
season steak with salt & pepper (i also add a bit of chili powder, garam masala and turmeric because I am Pajeet) - do not skimp on salt OR pepper
put steak in zipper bag with a little pad of ma la butter & use frying thermometer to bring water to 140F (poor man sous vide)
put steak-bag in water and wait ~70 minutes
pull steak out and rest in a plate until reasonably dry (~5-10 minutes)
get pan hot, add just a smidge of olive oil, add steak (if it doesn't sizzle as soon as it hits the pan, throw it away because you are a fucking failure)
~1 min in flip steak, ~2 min in reduce heat to medium-high, add 2 pads of ma la butter and rapidly baste the steak, flip and keep basting until the exterior of the steak is the desired color (~5-7 minutes total time in pan)
let rest (DONT SKIP THIS STEP)
plate & serve

>>9558490
>americans eat raw meat
enjoy your salmonella, fatso

>>9559109
lol

>>9560383
you can't be this stupid, seriously do some facts checking instead of posting from your own experience

>>9560425
>posting from your own experience
butt that is what this whole thread is about.

>>9558490
Do Americans really cook without heat?

>>9560963
I already told you temp and time. appreciate the troll nonetheless.

>>9558587
what a waste of a good piece of meat

>>9558490
ITS FUKKEN RAW

>>9558208
:(

>>9558208
That's where you're wrong kiddo. My kroger spruced up its operation without consulting the wealth of the locals, and I get mark down steak about once a fortnight, and only that because I know meat is best for you in limitation.

>>9558638
>that webm
This is the first time something visual has made me gag without any smell or taste causing it.