Let's make steak dinner with a non-stick pan /ck/

[Anonymous No.13175252]

found some steak on sale.

[Anonymous No.13175259]

get out the reduced price veg you froze a few weeks ago.

[Anonymous No.13175264]

>BEEF STEAK
What fucking kind? Looks like top round. Idk what britbongs call their cuts. I just know that a ribeye is a Scotch fillet. Should have got one of those, pobrecito.

What else is on the menu? I like scrambled eggs and corn tortillas with cheap steak.

[Anonymous No.13175269]

get the slightly scratched non-stick pan you found garbage diving.

[Anonymous No.13175275]

>>13175264
the mystery kind. If anyone knows please enlighten me.

Also on the menu will be boiled mixed frozenveg

[Anonymous No.13175295]

add some sunflower oil to the pan.

[Anonymous No.13175306]

get out your seasoning.

[Anonymous No.13175319]

season your mystery steak while you wait for the pan to heat up

[Anonymous No.13175329]

seasoned side down.

[Anonymous No.13175338]

>>13175295
>Not coconut oil

:(

[Anonymous No.13175386]

>>13175295

fish infused sunflower oil with beef

[Anonymous No.13175435]

>>13175329
>chopsticks for cooking
Hi weeb!

[Anonymous No.13175448]

>>13175338
>>13175386
it was a choice between /deenz/ oil and 1cal butter flavour frylite, and frylite can't do highbut temps

also my phone died and I don't have a spare socket in the kitchen for charging so I'm mosting the rest as I eat it.

[Anonymous No.13175449]

>>13175329
Why not season both

[Anonymous No.13175453]

>>13175386
Never heard of surf n turf?

[Anonymous No.13175457]

>>13175449
season the other side after it's in the pan so you don't lose any precious seasoning to the plastic wrapper

[Anonymous No.13175468]

>>13175435
use your weebsticks to get a nice sear on the edges

[Anonymous No.13175476]

turn it over. at this point my phone died so I took the rest of the pictures on my tablet

[Anonymous No.13175492]

mmmm

[Anonymous No.13175496]

Turn it over to the first side after you get a sear on the second

[Anonymous No.13175503]

I know you’re ‘suppose’ to do one side then the other and that’s it but w/e idgaf just cook it until it’s to your taste bros

[Anonymous No.13175509]

Let it rest on cold plate when done because heating plates in ovens is for the bourgeois

[Anonymous No.13175537]

Deglaze pan with cornichons and cornichon juice

[Anonymous No.13175540]

plate

[Anonymous No.13175555]

Wah lah.

Steak dinner for <2 bongs.

[Anonymous No.13175750]

ごちそうさまでした~

[Anonymous No.13175794]

>>13175555
Thanks I hate it

[Anonymous No.13175801]

>>13175540
>>13175555
That looks way better than I thought it would.

[Anonymous No.13175816]

>>13175794
What’s to hate about it? :(

[Anonymous No.13175826]

>>13175329
Jesus christ that's a shitty cut of meat. You should be braising that

[Anonymous No.13175852]

Do poor people really do this?

[Anonymous No.13175862]

>>13175826
It was only 2.6 bongs even before it was reduced what do you expect?

Plus cooking with shitty ingredients improved your skills much faster because you need to work extra hard to make it taste good. It’s how I learnt to cook

>>13175801
Thanks, it tasted gr9. Juicy and tender.

[Anonymous No.13175867]

>>13175457
You season it 40 minutes before cooking you nigger

[Anonymous No.13175875]

>>13175867
Read the filename times you double nigger, I had to charge my phone okay

[Anonymous No.13175882]

>>13175555
Why are Chinese ppl like this

[Anonymous No.13175898]

>>13175875
I'm saying you should season both sides of the neat, 40 minutes before you cook it

[Anonymous No.13175927]

>>13175898
O fair enough. I’m too lazy and impatient for tht

>>13175882
Because we’re fun. ,,, but for real h-how could you tell?

[Anonymous No.13175929]

>>13175927
Stalker making me anxious :(

[Anonymous No.13175941]

>>13175927
It just helps because if you salt it 40 minutes before, the salt draws out the juices and dissolves, and is then reabsorbed. So rather than it sitting on top of the steak or will actually be absorbed into the meat. Should be kosher salt by the way.

[Anonymous No.13175958]

>>13175941
I’d be worried about it not reabsorbing since I never use quality meat and I dun wanna be left with dried out steak. How does the reabsorbing work?

[Anonymous No.13176021]

>>13175958
I don't know nigga. I just read it somewhere a while ago. I'll try find the article.

I mostly eat these lovely ribeyes

[Anonymous No.13176066]

>>13176021
thank you melanated brother. Would appreciate that article.

I rarely ever eat steak, only if I find already cheap meats on turbo sale. I've also never cooked with steak as fatty as that before, would love to one day (if only see how badly I fuck up)

[Anonymous No.13176273]

>>13176066
Shame, have to have my steak at least once a week. Food is the one thing I don't mind splurging money on.

https://www.seriouseats.com/2012/12/the-food-lab-complete-guide-to-pan-seared-steaks.html

[Anonymous No.13176493]

>>13176273
Interesting article... I'll keep those advice and tip in the back of my head for now

[Anonymous No.13178245]

>>13175941
Wtf is jewish salt?

[Anonymous No.13178568]

>>13175537
>Deglaze
You have to be fucking kidding me

>>13175540
>>13175555
Terrible

[Anonymous No.13178625]

did you pat your steak dry with a paper towel before putting it into the pan? it still looks a bit wet from the pics. that could explain the shitty patchy searing

[Anonymous No.13178632]

>>13178625
>muh towels
No. It's because he used a non stick pan to fry a steak like a complete retard.

[Anonymous No.13178651]

>>13178632
carbon steel or cast iron is clearly better, but you can even cook a steak on a non-stick pan and still have a pretty good crust.
meanwhile if there's still moisture on the surface of the steak it can't reach a high enough temperature necessary to develop a good browning.

[Anonymous No.13178654]

>>13175295
Fucking abort

[Anonymous No.13178659]

>>13175252
I actually enjoyed the aura of poverty surrounding some parts of your whole cooking session.

[Anonymous No.13178800]

>>13178651
You can't get plastic pans high enough heat to get a good sear without destroying them or cancering yourself.

>inb4 b-but muh instructions from the manufacturer say it's okay!
Yeah because it would be such great advertising to put a giant label on the box that says "nonstick cancer pan." Fuck off.

[Anonymous No.13178858]

>>13178800
>b-but
haha, stammering

[Anonymous No.13178864]

>>13178858
You sound mad.

[Anonymous No.13178873]

>>13178864
I'm jolly

[Anonymous No.13178889]

>>13178651
2bh I've cooked steaks in different kinds of pans and never had a problem with any of them

[Anonymous No.13178932]

>>13178873
Seething.

[Anonymous No.13178942]

>>13175252
For 1.56£ whatever you make with this and no matter how mediocre it is, its worth it. Sale meat is the best, pick up a 4$ ribeye that's marked down from like 12$ cuz it's out of date the next day, and some frozen veggies and you got a bomb ass dinner for less than mcdonalds

[Anonymous No.13178943]

>>13178932
not at all, friendo

[Anonymous No.13178950]

>>13175503
>>13175509
>>13175537
>>13175540
Honestly looks pretty good, wont even lie. Gj anon

[Anonymous No.13179187]

>>13178943
Yup, mad.

[Anonymous No.13179204]

>>13179187
you are?

[Anonymous No.13179211]

>>13179204
>n-no you!
Kek every time.

[Anonymous No.13179216]

>>13179211
>>13179204
>>13179187
>>13178943
I remember when 4chins wasn't this cringe fest

[Anonymous No.13179218]

>>13179211
well it wouldn't make any sense for you to be referring to me, mon frere

[Anonymous No.13179232]

>>13175252
>beef
>Union jack on the label
enjoy your mad cow disease, OP

[Anonymous No.13179236]

>>13179216
then you've had ample time to get real friends

[Anonymous No.13179240]

>>13179236
I have like 3 left of those

[Anonymous No.13179244]

>>13179240
normalfag

[Anonymous No.13179258]

>>13179244
oh noes!

[Anonymous No.13179260]

>>13179258
!

[Anonymous No.13179892]

>>13178625
Oh! I didn't! good point tho, I will next time

>>13178659
ty. I enjoy making the best of what I have.

>>13178942
>>13178950
Thanks <3 i'll make some for you guys too next time

[Anonymous No.13179897]

>>13178568
idk man quads say otherwise.

[Anonymous No.13179921]

>>13179232
Toxo vs. CJD, who would win?

[Anonymous No.13179937]

>>13175555
>>13175816
If you enjoyed it kudos, but just panfrying it doesn't look like a good choice. A marinade and a braise would have probably been a lot more tender and compliment the leanness.

[Anonymous No.13179953]

>>13179937
I don't have much in the way of cardboard essentials atm so both would have been hard (also time consuming)

tempted to try pickle juice marinated steak next time, the combo was surprisingly good.

[Anonymous No.13179972]

redpill me about netbeans, why is it the underdog, why only the proest nigga I've ever met used it and nobody else?

[Anonymous No.13179980]

>>13179972
I can't help u my brother. I know jack shit about coding, I'm just here to cook bad cuts of meat and take even worse photos for online attention.

[Anonymous No.13179987]

>>13179980
ohohoho my mistake, thanks for the headsup bud, wrong thread

[Anonymous No.13179999]

>>13175264
Well we call rump rump, sirloin sirloin and ribeye ribeye.
Fucking weird, I know.

[Anonymous No.13180006]

>>13179953
Get creative. Just throw the steak in a ziplock bag with any kind of acid/yogurt/salt and it will help break it down. You can do a braise in that pan with some tin foil or a big plate covering the lid. One good thing about those electric stoves is you can set them on low with no worries.

[Anonymous No.13180052]

>>13180006
>those electric stoves is you can set them on low with no worries.
yup. My old house had gas stoves and I was always getting bitched at by housemates when I left things on low flame because they didn't wanna get gassed if the flame blew put.

[Anonymous No.13180114]

>>13180006
>how to make an Italian traditional Chef die of sheer anger