/ck/ - Food & Cooking

[Anonymous No.16421686]

Second time cooking steak

(First time can be seen here: >>/ck/thread/S16251030))

[Anonymous No.16421689]

Flipped after a few minutes (I should probably start being more exact)

[Anonymous No.16421692]

It's resting

See also: some nicely charred peppers

[Anonymous No.16421695]

Oh no, I overcooked it

[Anonymous No.16421701]

In terms of flavour, it was a big improvement (last time I used not enough salt and no black pepper)

[Anonymous No.16421703]

Hating on well done steak is a meme. Though it does show skill in knowing when you can get to the doneness you want. Just keep trying. As long as it tastes good is all that matters atm.

[Anonymous No.16421704]

>>16421701
Oh and the fact that it was salted overnight probably helped: >>16418596

[Anonymous No.16421717]

>>16421703
I enjoy a well done steak that has JUST turned over just as much as a rare steak. It's the quality and tenderness of the meat that's important.

[Anonymous No.16421723]

>>16421686
>>16421689
>>16421695
>>16421701
Those disposable grills is absolute dogshit for steaks. You need more heat to form a nice crust and less cook time. You'll get it next time.

[Anonymous No.16421813]

>>16421695
>"We'll get them next time"
moar temperature on the grill lad, and less time maybe, the ideal is burnt on the outside and slightly undercooked on the inside, depending on your taste

[Anonymous No.16422056]

>>16421723
>Those disposable grills is absolute dogshit for steaks.
This. Get some proper cooking equipment. You can even make a grill for nothing or close to nothing if you're creative.

Disposable grills are only decent for sausages.

[Anonymous No.16422115]

>>16421723
>>16422056
Disposable grills are all I can use at the moment.

[Anonymous No.16422335]

>>16422115
If price is the issue, get a charcoal chimney and use it as a searing-only grill. If it's for other reasons, you would be better off reverse searing with an oven then a thick pan.

[Anonymous No.16422500]

>>16421695
dont worry anon youll get it soon

[Anonymous No.16422513]

I broke a tooth on pepper corns that size

[Anonymous No.16422526]

>>16422115
>Disposable grills are all I can use at the moment.
homeless?

[Anonymous No.16422827]

>>16422335
>>16422526
I live with vegetarians and they won't allow me to cook meat indoors.
>>16422513
I love pepper!

[Anonymous No.16422841]

>>16421695
>that little bit of pink at the bottom
undercooked you mean

[Anonymous No.16422869]

>>16421695
>>16421692
>>16421686
>0 crust to be spoken of, outside is a pasty disgusting gray mess
>inside is also a disgusting gray mess

This is really impressive if you think about it. How the fuck do you fuck up so God damn bad? So what did we learn from our mistakes? That's the real question; will we plow on like nothing even happened and continue cooking like dog shit, or will we learn from our mistakes and make the next one better, OP?

I'll give you a hint, I haven't read a single post ITT but I'm willing to bet everyone is saying the exact same thing; you need a way, way bigger fire/heat/amount of coals, and cook it for way less time. Your fire isn't even close to being hot enough, so you both don't get a char and you overcook the inside because you had to leave it on there forever.

[Anonymous No.16422935]

>>16421695
why do people buy such thin ass steaks?
it's almost impossible to get a decent crust without overcooking the inside.
the only way to achieve something non completely shitty is to use a very hot grill or pan and cook it for a very short time.
For a steak like that no more than 1 or 2 minutes per side

[Anonymous No.16423549]

>>16421686
For how close that is to the coals, I would have expected better. Try oiling the steak and adding more coals next time. Thicker steak helps too. Also, that grate looks like it kinda sucks for the job. Not much contact area.

[Anonymous No.16423555]

Skillet as hot as you can get it is really the way to go.

[Anonymous No.16423906]

>>16422827
>I live with vegetarians and they won't allow me to cook meat indoors.

that's tragic

[Anonymous No.16423911]

>>16421695
> well done
> and no sear
impressive

[Anonymous No.16425235]

>>16422935
>>16423549
>>16423911
I will buy a thicker steak next time.

[Anonymous No.16425272]

That's just sad.

[Anonymous No.16425566]

swing and a miss but don't give up

[Anonymous No.16425574]

>>16421695
Wheres the ketchup

[Anonymous No.16425576]

>>16421689
The texture is fucked you could go better than that in a pan

[Anonymous No.16425606]

>>16422115
You can literally scavenge a metal barrel and some grate under your nearest bridge
You can even get a good metal bucket do a hole in the side burn of the paint then put use some chicken net or what ever for the grate

[Anonymous No.16425616]

>>16421686
As a general rule of thumb, roughly 2-2 1/2 is more than enough per side (within reason) for medium rare. I've stuck with this rule on a variety of steaks and the times I'm off the mark is very minimal. I say roughly because every cut's a bit different in some way, it's just something you get a feel for with time. What I strongly recommend is trying to cook it in a cast iron with some olive oil (not extra virgin, you need high temps and that shit will smoke like crazy) and towards the last 30-40 seconds of cooking, throw in big dabs of butter so now you can baste the steak. Do this with herbs such as rosemary along with some garlic and you'll never go back to cooking it any other way.

[Anonymous No.16425801]

>>16421695
Yeah just flip it after a minute and do that about 5 times or so. You get the hang of it.

[Anonymous No.16427667]

>>16425606
Or he could pretend to be a real human bean and buy a small $20 tailgating grill that hasn't been used to house hazardous chemicals.