Steak general /sg/

[Anonymous No.13947804]

Rate my steak /ck/ it's grassfed ribeye based in Irish butter, garlic and rosemary.
Please share your steak cooking wisdom.

[Anonymous No.13947807]

>>13947804
That looks absolutely delicious but it needs more pubes

[Anonymous No.13947827]

>>13947807
By pubes do you mean rosemary? I'm new to this board

[Anonymous No.13947857]

>>13947804
baste

[Anonymous No.13947910]

>>13947804
Had angus hanger steak, was bretty good

[Anonymous No.13947916]

that looks like thyme not rosemary.

Rosemary has longer leaves.

pic related is thyme

[Anonymous No.13947920]

>>13947804
Stop holding your utensils like a barbarian monkey.

[Anonymous No.13947922]

>>13947916
this is rosemary.

[Anonymous No.13947926]

>>13947910
>cutting with the grain
looks pretty good tho

[Anonymous No.13947927]

how do I get my steak to have a good sear

[Anonymous No.13947928]

A5 waygu ribye
Medium with salt

[Anonymous No.13947941]

>>13947927
pat it dry
salty as fuck
PAN
NICE
AND
HOT

[Anonymous No.13947950]

>>13947928
how was it?

[Anonymous No.13947951]

If the fire department doesn't show up, then your pan is not hot enough.

[Anonymous No.13947956]

>>13947950
probably this best bite of food i've ever eaten in my whole life
and i was 100% expecting it to be all hype

[Anonymous No.13947963]

>>13947956
I'm getting some wagyu. Would you say it's better than venison?

[Anonymous No.13947965]

>>13947804
Imagine the smell.

[Anonymous No.13947966]

>>13947963
resounding yes but i don't think venison is that great

[Anonymous No.13947969]

>>13947927
Don't buy the BS about salting in 30-45 minutes in advance. All that'll do is pull moisture to the surface and you won't get good penetration. Salt it well a day or two in advance, then place in your fridge on a wire rack to promote air circulation. Better flavor and a dry exterior, which promotes a better sear.

[Anonymous No.13947981]

>>13947966
How does venison taste in comparison to regular meat?

Also what cut of Kobe do you think I should get?

[Anonymous No.13947980]

>>13947916
yeah it looks like thyme. But also thyme is better on steaks

[Anonymous No.13947988]

>>13947981
venison is lean and gamey
high end steak is fatty and rich

get ribeye

[Anonymous No.13947994]

>>13947804
Not bad at all, looks perfect. I have no steak wisdom since i always fail at steaks :D

But fish, chicken and pork (and moose) i can do really good :D

[Anonymous No.13947996]

>>13947927
You want as much contact with the pan as possible. This is accomplished by making sure there isn't a lot of moisture creating steam and pushing it away from the pan. Dry brine your steaks overnight with coarse salt (table, sea or kosher is ok) and wrap in paper towels. Remove from fridge 1-2 hours before cook time and ditch the paper towels. Right before you put in the pan pat them dry some more. High heat for 60-90 seconds a side should get you the sear you want. Finish in oven to desired doneness. Rest for at least 5 minutes with a few pats of butter or olive oil drizzle on top and coarse black pepper. The reverse searers and sous viders will disagree, but to them I say, "Yeah , me and Gordon Ramsey are idiots."

[Anonymous No.13947997]

>>13947988
Thanks anon!

Last question. I've never had game food. What does gamey taste like?

[Anonymous No.13947998]

every fucking fag who talks shit about cast iron pans can suck a dick because it turns out that nobody can get a good sear on a steak
every fucking steak posted here is lacking sear
i don't know what it is, but i use a cast iron pan and set off the smoke alarm every time and the steaks get incredible even bark perfect sear

[Anonymous No.13948002]

>>13947980
I agree, just threw me when OP called it rosemary since it looks nothing like rosemary to me.

>>13947956
Where did you get the wagyu from? Online or some local store?

[Anonymous No.13948011]

>>13948002
I'm getting mine from an exotic meats market. I can go in person. But I'm in Las Vegas so not sure if that makes a difference.

[Anonymous No.13948014]

i think maybe what we need to do is press the steak down when you put it in the pan to make for maximum contact
not smashing it, but pressing it for contact

[Anonymous No.13948018]

Regardless of cooking method, the best way to enjoy a steak is by holding it in your hands and tearing off chunks with your teeth like a goddamned savage.

[Anonymous No.13948023]

>>13948011
>But I'm in Las Vegas so not sure if that makes a difference.
it's one of the only markets of it's type in the country really, so yeah, i'd say it makes a difference.

[Anonymous No.13948025]

>>13947997
gamey is what lean wild meat tastes like
almost liver like maybe?
very unlike farm raised animals raised on rich grains with little exercise
>>13948002
i got it from a restaurant wholesaler who was fireselling to the public because of covid
they're sold out now

[Anonymous No.13948026]

>>13948025
>i got it from a restaurant wholesaler who was fireselling to the public because of covid
>they're sold out now
makes sense, it's very difficult to buy A5 at a decent price when you're a home cook.

[Anonymous No.13948031]

There's only two actual butchers in my city and they both charge out the ass. I'm sick of shitty super market meat but fuck me.

[Anonymous No.13948036]

>>13948031
good meat costs good money, they might be "charging out the ass" but you can't expect to pay grocery store bottom barrel pricing for high quality meat.

[Anonymous No.13948050]

I have noticed a fun thing , entrecote (sirloin steak) in Sweden, Finland (and maybe Norway) is a nice dish, really good, tasty and very tender meat.

Entrecote (sirloin steak) outside of Sweden or the Nordics is a horrible dish, it's virtually inedible, just tendons and i don't know know.

Never ever buy entrecote (sirloin steak) abroad, but how could it be so different? are we even talking about the same meat?

[Anonymous No.13948072]

>>13948031
Good meat doesn't cost much at all I'm eating rib eyes and tenderloins for $7 a pound

[Anonymous No.13948111]

>>13948050
In the USA we call that ribeye and top sirloin is a much leaner cut.

[Anonymous No.13948130]

>>13948050
Entrecôte is not a sirloin steak

[Anonymous No.13948157]

>>13948130
Ok then what is it?

[Anonymous No.13948165]

>>13948157
It literally means ‘between the ribs’ so take a guess. You’ve just been ordering the wrong steak the whole time.

[Anonymous No.13948168]

>>13948157
it's a ribeye to the rest of the world

[Anonymous No.13948193]

I wish the steak autists would leave this board. It's not even complex to cook a steak to a given temp.

[Anonymous No.13948197]

>>13948193
post ur steak, fag

[Anonymous No.13948220]

>>13947928
Where did you buy it from?

[Anonymous No.13948248]

>>13947804
I have virtually 0 experience eating steak, as I go for hamburgers. The one time I went to a steak place and had one, it was like chewing rubber. It sounds like I'm missing out on a whole section of the beef palette. How do I order a steak that doesn't require a pitbull jaw muscles to eat? Is it even possible to order a steak that didn't require a lot of chewing, or does steak inherently mean jaw workout?

[Anonymous No.13948262]

>>13948248
Order tenderloin, medium rare or medium.

Should be very tender and doesn't require much chewing.

[Anonymous No.13948264]

DO I REALLY NEED TO LET MY STEAK "REST" AFTER COOKING IT?!
My biggest fear is serving cold steak for letting it sit idle too long, but even when I do that the juices still come out when I cut it!

[Anonymous No.13948268]

>>13948248
You went to a shitty steak place or they were overcooked, steaks are supposed to be tender, rich and soft

[Anonymous No.13948274]

>>13948248
sounds like you've had straight up bad steak
it should be buttery- crisp on the outside and soft and melty on the inside

it's really easy to make at home just get a nice thick marbled ribeye or tbone and make sure you salt the shit out of it and your pan or grill is smoking hot

[Anonymous No.13948278]

>>13948264
cover it with tin foil

[Anonymous No.13948306]

>>13948193
Steaks are based why are you seething

[Anonymous No.13948326]

>>13948278
I ONLY HAVE ALUMINUM FOIL

[Anonymous No.13948339]

>>13948326
tin foil IS aluminium foil, tin foil is just still in common usage as it's shorter to say and type, as well as being what the foil was made from prior to WWII.

After WWII tin was replaced with the more durable and cheaper aluminum.

[Anonymous No.13948356]

>>13948248
Different steaks eat differently. Tenderloin or fillet is, funnily enough, the most tender steak, because it has barely any connective tissue or fat in it. It’s like a chicken breast. If your steak is chewy but moist, it’s probably just the cut rather than the cook. If it’s dry, the cook fucked up. It’s also possible to undercook some cuts that have a decent amount of fat, you want that to render out. Try a fillet rare, and try a ribeye medium rare to medium.

[Anonymous No.13948370]

>>13948339
I was being waggish, but thanks for the history lesson.

[Anonymous No.13948389]

>>13947804
kosher salt and pepper. dont ruin your steak people

[Anonymous No.13948699]

>>13948262
>>13948356
What is the appeal of uncooked meat? Why do people order rare anything?

[Anonymous No.13949430]

>>13948389
Herbs and garlic are fine

[Anonymous No.13949503]

>>13948699
It tastes good

[Anonymous No.13949522]

Do anons use butter to cook steak?

[Anonymous No.13949548]

>>13948248
>>13948699
Rare steak is cooked. Steak that is mid-rare or rare has a more pleasing texture than medium well or well done steak. You'll also retain more juices. Medium rare is generally enough to render and soften the fat, whereas rare might not be ideal for some cuts such as ribeye. Rare is ideal for a filet, or a hangar steak.

[Anonymous No.13949687]

>>13947807
Forced meme. Fuck off.

[Anonymous No.13949701]

Two thick ribeyes, over 16oz each

[Anonymous No.13949708]

>>13949701
reverse seared both

one in the oven on a wire rack at low temp...

[Anonymous No.13949709]

>>13949708
the other one went on the smoker at low temp, for contrast
brought both up to about 105 internal off of the low temp

[Anonymous No.13949715]

>>13949709
seared both on the cast iron griddle on my stove

[Anonymous No.13949723]

>>13949715
money shot
served with scotch, brocc, garlicky sourdough

[Anonymous No.13949725]

>>13949723
lighting on image makes it look more pink than red
can assure you it was perfect mid-rare, and fat was rendered nicely

[Anonymous No.13949728]

>>13949725
closeup of finishing salt for the table

[Anonymous No.13949915]

[Anonymous No.13949919]

[Anonymous No.13949926]

[Anonymous No.13949932]

>>13947916
Sorry I bought both and mixed them up, both are tasty though.

[Anonymous No.13949939]

>>13949915
Baste

[Anonymous No.13949942]

>>13949723
Looks good. What kind of scotch?

[Anonymous No.13949970]

Wtf I missed this thread :/

>>13948606

Well my contribution pictures are in that thread

[Anonymous No.13950001]

>>13947804
>>13947910
>>13947928
>>13947996
>>13948050
>>13948262
>>13949701
>>13949708
>>13949709
>>13949715
>>13949723
>>13949725
>>13949915
>>13949919
>>13949926
>>13949970
These all look so good. /ck/ steak game strong

[Anonymous No.13950054]

>>13949970

[Anonymous No.13950062]

>>13947804
It's like, 45 seconds more (or less?) rare than I like.

[Anonymous No.13950172]

>>13949942
some cheap sheildaig speyside, I got their islay last night, both pretty good for the price

[Anonymous No.13950328]

>>13950062
Are you saying it's overcooked or undercooked for your personal liking?

[Anonymous No.13950361]

>>13949709
I've never had a smoked steak before, what kind of wood did you use?

[Anonymous No.13950383]

>>13949970
what an odd cut, why did they leave the part above the cap?

[Anonymous No.13950388]

>>13950361
I smoked it with mesquite pellets on a Traeger. You could definitely taste the difference in the one on the smoker and the one in the oven. The smoke added a pretty interesting flavor layer to it.

[Anonymous No.13950392]

>>13949687
>t. pubeanon

[Anonymous No.13950552]

>>13950383
Idk it’s a photo a friend of mine sent me