[ 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: 6 KB, 210x240, 1575531399187.jpg [View same] [iqdb] [saucenao] [google]
13329067 No.13329067 [Reply] [Original]

>adding anything other than salt to steaks

>> No.13329155

>>13329067
are you me, OP?

I unironically do this.

>> No.13329174

>>13329067
>He doesn't put fresh ground pepper on his steaks
Shit taste, desu.

>> No.13329186

>>13329067
>Reposting this retarded thought as another thread like you actually believe you came up with something interesting to say

>> No.13329187

>>13329067

> pepper is too spicy for me

fuck off

>> No.13329188

Salt?

Cook steaks in butter, and season with black pepper

>> No.13329195

>>13329174
Pepper is unironically poisonous (capsaicin [8-methyl-n-vanillyl-6-nonenamide], the reason pepper spray hurts so much). You can get away with small amounts at a time, but over the course of the life time it is probably far more carcinogenic cigarettes or grill burnt meat. Many people find they cannot tolerate spicy foods as they get older and it is believe to be a cause of many intestinal ailments.

>> No.13329205

>>13329195
kys

>> No.13329210

>>13329174
doesn't need it.

>> No.13329212

>>13329195
Sounds like other people are weak pathetic faggots. Pepper is God's gift to man, along with beer and sausage.

>> No.13329214

>>13329195
>black pepper is too spicy for me
>do americans really?

>> No.13329242

>>13329212
>beer
enjoy low T, low sperm counts, beer gut and gynecomastia

>> No.13329249

>>13329242
Have fun being an alcoholic or a straight edge faggot. I'll be here enjoying a beer.

>> No.13329268

>>13329195
Are you retarded? Black pepper is entirely unrelated to capiscum/peppers, and gets its spice from piperine, not capsaicin. Piperine itself is very beneficial to digestive health, as it promotes the production of pancreatic enzymes which help meat and fats digest more efficiently.

>> No.13329279
File: 163 KB, 723x666, 1574018807217.png [View same] [iqdb] [saucenao] [google]
13329279

>Why yes I do marinate my steaks in homemade teriyaki sauce for 3 hours before grilling

>> No.13329292

>>13329067
>he doesn't do a garlic rub
holy fuck imagine being poor

>> No.13329294

I dry brine it with salt and Montreal. I finish it in Kerrygold butter.

>> No.13329297

>>13329292
DOES

NOT

NEED

>> No.13329338

>>13329297
seethe. garlic is a steaks best friend

>> No.13329353

>"You need to let your meat rest so it can reabsorb its juices!"
>steak goes cold as its juices slowly seep out and pool on the cutting board
Thanks...

>> No.13329356

>>13329353
>>"You need to let your meat rest so it can reabsorb its juices!"
I hate that meme.

I don't want to eat cold meat!

>> No.13329357

>>13329297
>need
A subjective and meaningless concept when it comes to food

>> No.13329453

>>13329353
>>13329356
Uh...you know they don't mean let it rest for hours, right?

>> No.13329487

>>13329353
the point of resting isn't to reabsorb juices, that's the most retarded explanation I've ever heard.

You rest the meat so the juices inside settle and don't pour out when you cut, it only takes maybe 5 min max for a 2 inch medium rare bone in ribeye

>> No.13329495

>>13329487
Any scientific evidence that the method isn't just superstition?

>> No.13329504

>>13329338
Agreed.

>> No.13329518

That's not an argument, it's an opinion. "It's ruined by pepper" is an argument

>> No.13329534

>>13329067
OY! It better be kosher!

>> No.13329537

>>13329504
This. Good fatty ribeye, salt, pepper, garlic powder, thyme. Vaccum sealed and sous vide at 135 for 2.5 hours then hit with a searzall. Best steak you'll ever eat.

>> No.13329568

>>13329537
>garlic powder

yikes

>> No.13329611

>>13329487
>You rest the meat so the juices inside settle and don't pour out when you cut
>not having a puddle of meat juice on your plate to sop up with a roll or mix into your potatoes
Shame.

>> No.13329614
File: 185 KB, 800x600, ketchup mayo steak.jpg [View same] [iqdb] [saucenao] [google]
13329614

>>13329067

>> No.13329616

>>13329537
>garlic powder
That's a no go, bro.

>> No.13329649

>>13329614
You're grounded, mister.

>> No.13329760

>>13329614
>2019
>chup and mayo existing as two separate substances
All of my why

>> No.13329771
File: 699 KB, 1920x1080, spicy.png [View same] [iqdb] [saucenao] [google]
13329771

>>13329195

Was this you?

>> No.13329777

>>13329453
But what if it's very exhausted? Let him sleep as long he feels is necessary. Be very patient with a good steak and he'll reward you in the end.

>> No.13329820

imagine not drenching your skirt steaks with cheddar

>> No.13329831
File: 117 KB, 1280x720, Trump_Steaks.jpg [View same] [iqdb] [saucenao] [google]
13329831

>>13329067

>> No.13329837
File: 13 KB, 644x800, d90.png [View same] [iqdb] [saucenao] [google]
13329837

>>13329537
>garlic powder
>soy vide
>actually owning a searzall
can you be anymore of a pussy?

>> No.13329845

Grill room temp steaks with olive oil and black pepper, then salt AFTER cooking. Top with butter after resting.

>> No.13329895

>>13329837
Not him, but sous-vide is the steakhouse way of consistently grilling to order despite having to cook hundreds of steaks in a night. It's pretty convenient if you don't have time to babysit the grill, and if you're cooking for a group, everyone's steaks come out at the same time despite being cooked to different donenesses. Everything else he said was faggotry.

>> No.13329896

>>13329845
>he doesn't baste it with a butter/garlic/thyme/duckfat blend
Do you even have a penis?

>> No.13329913

>>13329837
Wow, you sure showed him with that EPIC meme!

>> No.13329916

>>13329896
butter is fine when cooking in a pan...but a nicely charred piece of beef is better on the grill with olive oil.

>> No.13329949

>>13329067
A1 tastes like arsenic asshole

>> No.13329955

>>13329212
Pepper is disgusting

>> No.13329979

>>13329955
Some may find the taste off-putting, but black pepper is rich in antioxidants and anti-inflammatories.

>> No.13330742

>>13329568
>>13329616
>>13329837
>>13329895
Fucking hell if you think that's faggotry, you should see the potatoes I serve with them! 5 baking potatoes in 1in cubes, 1 pack cream cheese, 1 stick butter, splash of heavy cream, salt, pepper, garlic power all vaccum sealed and sous vide at 195 for 2 hours, rough mash in bag. Serve with dollop of sour cream and finely sliced chive on top

>> No.13331765

>>13330742
>cream cheese
>butter
>heavy cream
>sour cream
Would you like some potatoes with your fucking milkshake?

>> No.13331785

>>13329279
>Teriyaki Steak
Absolutely pleb. Now, Teriyaki Salmon...that's where we can start talking

>> No.13331848
File: 101 KB, 610x407, 20120709-212903-Crying-Tiger-Recipe[1].jpg [View same] [iqdb] [saucenao] [google]
13331848

>>13331785
>he's never had crying tiger beef
choke to death

>> No.13332527

>>13329067
At end I put a dalop of butter and sometimes a few drops of Worcestershire sauce. Trying to fatten the kids up so lots of high quality steaks cooked. Salt then 5 min each side in cast iron.

>> No.13332544

>>13329067
>Not adding pepper and using garlic butter

Pleb detected.

>> No.13332558

>>13331848
based, thought i was the only person who enjoyed this

>> No.13332568

>>13329195
Glorious troll my nigga

>> No.13332569
File: 367 KB, 1800x1800, 123432554676.jpg [View same] [iqdb] [saucenao] [google]
13332569

>>13331848
why would you make a tiger cry?

>> No.13332584

>>13331848
Thanks anon

>> No.13333660

>>13329195
If capsaicin can kill you maybe you are suposed to die m8

>> No.13333741

>>13329292
You can use garlic.
I prefer to not sear the steak with garlic, but rather add the garlic flavour afterwards.
Use the juices in the pan and mix with fried garlic.
Or finley shredd some garlic, mix it with butter+salt and then have that on top.

>> No.13333784
File: 130 KB, 800x842, 1575697090382.jpg [View same] [iqdb] [saucenao] [google]
13333784

>>13329067
OH GOD ANON DID YOU ADD SALT TO THIS? IT'S SO GOOD ANON HOLY SHIT.

Here's the secret, co/ck/heads.

>Salt and pepper.
>Put in fridge overnight.
>Take out of fridge.
>Wait until it's not as cold.
>Pan, nice and hot.
>Butter melted.
>Garlic and Rosemary.
>Let them mingle.
>Raise heat.
>Wait.
>Throw steak in.
>Sizzle that nigger.
>Take out.
>Sprinkle MSG on top if you want to make it more unforgettable.

Perfet steak.

>> No.13334083
File: 3.23 MB, 4032x3024, 20191207_202630.jpg [View same] [iqdb] [saucenao] [google]
13334083

>>13329837
You sound hungry. Can I whip you up something?

>> No.13334178

>>13333784
>>Wait until it's not as cold.
why?

>> No.13334203

Tonight I had a steak covered in jack Daniels sauce and salt flakes.

It was surprisingly good, but yes plain salt and peppa is the way to go.

>> No.13334207

>>13334083
It looks dangerous

>> No.13334217

>>13334178
Cooks better and more evenly when there's less of a temperature transition.

>> No.13334218

>>13331848
Ayo what the fuck are you doing with MEDIUM RARE bullshit meat with delicious pico degayo?

>> No.13334230

>>13334207
Funny, same thing your mom said about my dick the first time she saw it

>> No.13334255

>>13334218
>Ayo
Opinion discarded.

>> No.13334325

>>13334230
Probably because you have aids

>> No.13334328

>>13334325
Well now so does your mom. How does that make you feel?

>> No.13334345

>>13334083
So... is this a blowtorch, a metal stand for holding pieces of toast, and a mini immersion blender?

>> No.13334357

>>13334345
It's a sous vide circulator, water tub with rack, and a searzall on a bernzomatic torch

>> No.13334401

>>13329837
>Soy Vide
Kek, I hate this website so much.

>> No.13334464
File: 231 KB, 1200x1600, 65F7BAA4-FA9B-4FE1-90FF-326B4D8A3BC8.jpg [View same] [iqdb] [saucenao] [google]
13334464

>>13329067
Corn dogs in the swamp

>> No.13334499

>>13333784
This is bad. You want to sear the steak in a pan, doing so would burn the butter. Only add butter as the finisher and baste on top

>> No.13335816

>>13329067
Butter or some kind of fat to get a nice crust is essential

>> No.13337060

Why do people intentionally try to make steak the most boring dish possible? Do shit with it

>> No.13337069

>>13337060
boomers

>> No.13337074

>>13337060
If you need more than salt on your steak, do you really like steak or the flavour of meat? think abou it.

>> No.13337140

>>13329195
You need to go back to Facebook where everyone will agree with you on this, Sarah.

>> No.13337147

>>13329067
mushroom cream sauce or green pepper sauce are absolute god tier

>> No.13337702
File: 195 KB, 417x578, 4cf.png [View same] [iqdb] [saucenao] [google]
13337702

>>13329195
>actually guys, black pepper is pretty spicy

>> No.13337986

>>13329195
based

>> No.13338398

do you need a grill to cook steaks?

>> No.13338472
File: 988 KB, 1944x2592, 20191208_173000.jpg [View same] [iqdb] [saucenao] [google]
13338472

>>13338398
Nope. Cooking one right now and will sear with my searzall. No grill needed

>> No.13338701

>>13338472
Im not familiar with the type of thing im seeing.

>> No.13338713

>>13337702
it's not as spicy as some chili peppers but it does have a bit of heat when it's fresh

>> No.13338714

>>13329771
Spicy can just mean lots of spices you fucking retarded nonwhite

>> No.13338736

>>13338472
>cooking a steak in a dishwasher

>> No.13338749

>>13329067
Salt, pepper and garlic powder reporting in. Get fucked faggot OP.

>> No.13338824

>>13338701
See my setup in more detail here
>>13334083
>>13334357

>> No.13338956

>>13338472
have fun boiling your meat in (((plastic)))

>> No.13339111
File: 1.98 MB, 446x186, The_fuzz.gif [View same] [iqdb] [saucenao] [google]
13339111

>>13338956
You mean certified BPA free food safe material? You mean what it's made for? Sure, going to enjoy it plenty

>> No.13339116

>>13339111
I mean food (((safe))) material

>> No.13339117

>>13339111
Mmmm nothing like BPS marinated meats

>> No.13339393

>>13337074
this is the dumbest thing i've ever read

>> No.13339411
File: 1.89 MB, 400x571, giphy (1).gif [View same] [iqdb] [saucenao] [google]
13339411

>>13334499
I keep hearing that, but olive oil adds nothing in the flavor department and, even though the butter gets burnt early on, the steak always comes out great tasting, rare and and crispy on the outside.

>>13334178
Depending on how you do it, unless your fridge is like 2 degrees above freezing like mine, you can transition the steak from fridge to pan and get a rare steak with a crispy outside 9 times out of ten.

Buut... If your fridge is like mine, you end up with the crispy outside, sure, but a cold inside as well.

>> No.13339649
File: 159 KB, 750x1334, 1573859494108.jpg [View same] [iqdb] [saucenao] [google]
13339649

>>13334217
>Transition
Dilate, disgusting tranny!

>> No.13339682
File: 14 KB, 600x600, salt.jpg [View same] [iqdb] [saucenao] [google]
13339682

>>13329067

isn't it pronounced "sawt"?

>> No.13339764

>>13329067
What about black pepper?

>> No.13339783

>>13339649
>actually feeling compelled to post this
I'm so glad I grew out of the "care way too much about children's politics" syndrome.

>> No.13340053

>13339649
LMAO you can see his peepee XDDDDDDD

>> No.13340260

I add coconut flakes on top of mine

>> No.13340273

>>13329195
>unironically
Stop reading

>> No.13340274
File: 59 KB, 304x242, 074a31a1a13f4830eeb0983b4eb55e08a08c5436e9e1a403c66de95b87340564.png [View same] [iqdb] [saucenao] [google]
13340274

>>13329067
>not putting a shitload of minced garlic and black pepper on your steak

>> No.13340279

>>13329195
what a gay fucking post

>> No.13340525

>>13329495
Basically the hotter the fat, the less viscous it is. So by letting it cool a bit, it won't spray out as dramatically as it otherwise would have upon being cut into.

>> No.13340575

>mom look I'm virtue signaling