[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 279 KB, 1280x720, CowboySteak.jpg [View same] [iqdb] [saucenao] [google]
12636129 No.12636129 [Reply] [Original]

Hey /ck/, i need some super quick tips

>be me, vacation with qt gf and her family for the first time
>worked in a super ritzy restaurant for a few years as a line chef
>mention this at dinner
>her dad grabbed 8 steaks and suggested i grill all of them tomorrow

I have them marinating in sealable bags with a mixture of

A little Kiwi
A little red wine
Soy sauce
Worcestershire
Black Pepper
Lemon juice
Diced onion
Olive oil
Minced ginger

Theyre gonna sit in the marinade about 12 to 15 hours. We're doing shit early so i cant cook em till later. Are these steaks gonna be crazy, or will they probably suck? If this is a recipe for disaster, how can i damage control, or is it too late?

>> No.12636166

>>12636129
First post?

>> No.12636172

>>12636166
In like, four years

>> No.12636178

>>12636129
Honestly your marinade sounds fine.
Just don't fuck up actually grilling the steaks.

>> No.12636227

>>12636129
Cut off a little piece and cook it in a pan to see if it's good.

>> No.12636292

>kiwi

sounds like a meme, really not sure how the subtle flavor of a kiwi will be able to show through those strong tasting seasonings

>> No.12636321

>>12636292
It was more for the tenderness, the enzymes soften it up. When i lived in south korea, the vendors would use it for bulgogi

>> No.12636343

>>12636321
sounds like lemon, lime or orange juice will do better desu, far more acidic than kiwi

but you do you

I'd personally replace the onions with scallions

>> No.12636357

The marinade doesn't matter if you can't cook for shit. Are you using a propane grill? Cast iron? Charcoal? Do you feel comoletely comfortabke with gauging doneness with or without a thermometer?

>> No.12636385

>>12636357
Propane, i have trouble nailing temperature *perfectly* but i know the basics of grilling a steak (crossmarking, oiled grates, flip once, consistent and even high heat, 3.5/4 minutes each side for medium rare to medium) but if you have any advice to do so without a thermometer, im seriously all ears

>> No.12636402

>>12636227
this, or if there's a gas burner, hold a piece over the burner with some metal tongs

>> No.12636412

>>12636343
Enzymes and acid are not the same thing

>> No.12636439

>>12636412
but they work the same in breaking down the connective tissues and making meat more tender or yah got something new to say?

>> No.12636456

>>12636385
On one hand, touch your index finger to your thumb. With your other index finger, feel the thicker part of your palm beneath where your thumb is.
This is approximately how a rare steak will feel when pressed. Middle finger is med rare, ring finger med, pinkie med well.
Also, just trust your gut. Most normies don't care that much.

>> No.12636459

>>12636439
Different mechanisms. Acids denature ("unwind") the proteins, enzymes actually break them up.
https://www.sciencelearn.org.nz/resources/1945-fruit-enzymes-tenderise-meat

>> No.12636465

>>12636456
You're the fucking greatest

>> No.12636469

>>12636456
This is meme advice but it's a better guide than nothing. You'll know when it's over; aim for under. Rest 10 min!
Personal thoughts on the marinade, I wouldn't mix acids (Red wine, soy sauce, lemon) as it just muddles the flavour, but it's not a gamebreaker and all the other components are killer.

>t. chef at wendys

>> No.12636477

This retard posted in /adv/ and is getting his faggy ass handed to him for his shitty larp

>> No.12636478
File: 39 KB, 720x528, 1546558915683.jpg [View same] [iqdb] [saucenao] [google]
12636478

>>12636465
No problem. Also, if it's available, don't be afraid to finish it in the oven. Great for thicker cuts. Mark both sides, then put in a preheated oven until done. Takes longer, but very hard to fuck up. Also listen to this guy >>12636469
Shoot for slightly under, you can't uncook a steak.
Good luck not disappointing your future father in law OP.

>> No.12636483
File: 19 KB, 293x212, 1563007218485.jpg [View same] [iqdb] [saucenao] [google]
12636483

>>12636129
>marinating steak

>> No.12636490

This is larp

>> No.12636511

>>12636129
Hey OP, why don't you tell us how you worked the line in a pro kitchen yet marinade choice cuts like porterhouse, ribeye, ny.

>> No.12636523

>>12636343
>acid
>enzymes

ArE SamE bRO

>> No.12636548

>>12636490
lmao /ck/ fell for this larp but /adv/ didn't

>> No.12636551

>>12636490
>>12636548
>>12636477
>larp
Election tourist newfag (and samefag) fuck off

>> No.12636566

>>12636551
stay mad mr pan one

>> No.12636576

>>12636551
>There are some thicker cuts, about 1.5 to 2 in porterhouse, NYS, and ribeye. I worked sautee and then up to pan one (which being an italian place, was seafood and pasta containing it mostly) and i was right next to the grill, which was manned by pan 2. I know the basics of a grilled steak (oiled surface, high even heat, crossmarks, flip once, etc) but i can never really nail it right each time and i didnt bring my thermometer. Im just highly nervous. Its kinda a big deal

>> No.12636589

>>12636129
>mention previous time as line chef to gf's family
>her dad buys stuff to make you cook

I suggest leaving her right away. Sounds like the type of family that would ask "can you get us a discount?" if you told them you worked at Home Depot or something.

>> No.12636641

>>12636478
And IF you are putting said thicc steak in the oven to finish it you wanna make sure you use the same pan you cooked it in or a pan that preheated with the oven. Dont transfer onto a room temperature plate. Seems obvious but is a very simple mistake

>> No.12636651

>>12636589
Reported to the ADL. Enjoy unemployment goyim.

>> No.12636664

>>12636129
>at gf
>super fancy restaurant
Stop lying.

>> No.12636669

>>12636129
Op here, my favorite steak is tube steak. Ama.

>> No.12636738

>>12636459
but the results are the same right? or is it different

>> No.12636753

>>12636738
Probably a bit different. Why not do an experiment? Take pieces of the same cut of meat, marinade one in an enzymatic marinade and the other in an acidic marinade, cook, taste. You could even make a thread talking about your results.

>> No.12636767

>>12636753
how about OP does it since apparently he chills with people who pick up 8 thick cut steaks on a whim

>> No.12636800

>>12636767
Not just any person but father's of qt gf's who take him on vacation with them.

>> No.12636821

Just remove the marinade and heat it for a sauce to see if it’s shit.

>> No.12638208

Just a quick reminder that faggots like op will larp being a chef so he can larp having a gf. Phew it's such a complicated world now!

>> No.12638259

>>12636292
Kiwi and pineapple will destroy your meat.

>> No.12638365

>>12636343
pineapple and kiwi contain an enzyme called bromelain

>> No.12638443

>>12638259
idk how strong the enzymes are in kiwi but i did an 8 hour marinade w/ pineapple for some short ribs and it came out as mush