MY LIFE HAS BEEN A LIE

[Anonymous No.16974099]

/ck/ I've come to make a confession. Had a serious taste for a steak tonight and went to the store and selected a nice NY strip. Got the rest of the groceries put up and went out to the patio to fire up the grill only to realize that I was out of gas. Wasn't about to give up on the meal so I said fuck it and pulled out the cast iron skillet. Now mind you I've been firmly entrenched in the belief that an open flame was the only way to cook a steak and anything else was a waste of meat. Got some oil in there, got it nice and hot, threw some Montreal seasoning on both sides per usual, let it cook about 3 minutes on each side, pulled it off and let it rest for a couple minutes and then proceeded to HAVE THE BEST STEAK IN MY FUCKING LIFE! Wayyy more tender and juicy than anything I've been able to do on a grill, absolutely fucking perfect. I just don't know what to believe anymore.

[Anonymous No.16974104]

>>16974099
Why does this surprise you?

[Anonymous No.16974108]

>>16974104
Like I said, I've never even tried to pan cook a steak before, always on the grill, never had a pan cooked steak to my knowledge. After this all my steaks are going in the pan.

[Anonymous No.16974139]

>>16974108
Yes welcome home brother.

[Anonymous No.16974145]

>>16974099
Welcome to the world of cast iron magic, fellow wizard

[Anonymous No.16974151]

>>16974139
OH SHI- Is dat sum steamfresh veggies? Literally what I fixed to go with it hahaha awesome

[Anonymous No.16974160]

>>16974151
My man.

[Anonymous No.16974167]

>>16974108
>After this all my steaks are going in the pan.
If it's a real thick steak you can throw the cast iron in the oven for a few minutes to finish it off

[Anonymous No.16974247]

>>16974099
>Montreal seasoning
Uh oh. Now try just rock salt and black pepper.

[Anonymous No.16974261]

>>16974099
>Wayyy more tender and juicy than anything I've been able to do on a grill
that's because you don't know how to grill

[Anonymous No.16974294]

>>16974261
Grill cucks have arrived

[Anonymous No.16974312]

>>16974247
this, a good steak shouldn't need to be hidden with seasonings

[Anonymous No.16974318]

>>16974294
naw i barbecue on wood chips

[Anonymous No.16974341]

Montreal steak spice is for people who don't really like steak, and you shouldn't, cause steak sucks and it's a pathetic meat that needs to be covered up with montreal spice to be palatable. But I suppose that is just describing food in general, has to taste good I suppose.

[Anonymous No.16974369]

>>16974341
What is a steak? I’m curious if you know without looking it up

[Anonymous No.16974451]

I've done both literally tens of thousands of times and the grill is superior, particularly propane. You may not like it, but it's the truth. Also, even the highest-rated, most premium steak houses use Montreal seasoning. We usually mix it with butter to make a compound butter so we can say "house-made compound butter" on the menu and we instruct the waitstaff to answer any questions with "a special blend of spices and seasonings". We wrap the butter in plastic wrap to make cylinders out of it, and chill it overnight. Then it gets sliced into discs and put in a hotel pan where it stays chilled during service. Every steak gets a disc of butter when it's plated, and the heat of the steak "blossoms" the spices providing a more intense aroma and flavor. Seethe, cope, dilate, etc.

[Anonymous No.16974477]

>>16974369
thick meat from a cow

[Anonymous No.16974496]

>>16974451
>particularly propane

Ok Hank

[Anonymous No.16974522]

>>16974477
You’ve never heard of a tuna steak? That’s because it doesn’t have to be from a cow. Steak, by definition, is a cut of meat that is perpendicular to the grain of the meat. That means it can come from many different areas. That’s why saying things like “I hate steak” sounds retarded

[Anonymous No.16974539]

>>16974522
Same reason why I always laugh when people go on about "medium rare steak is best". It depends on what cut of meat you're cooking, you cant generalize it like that.

[Anonymous No.16974544]

>>16974522
>>16974539
idiots
everyone knows wtf it means when you say "steak"
it's ribeye, strip, t-bone, porterhouse, and maybe filet, and they all cook more or less the same way
you're just being pedantic faggots

[Anonymous No.16974551]

>>16974522
swordfish is the only fish i'd consider a steak

[Anonymous No.16974553]

>>16974544
Lol it’s okay to admit you might have been wrong about something anon. That’s why I took the time to respond, to learnerate you a thing or two that might help you understand. There’s a lot more types of steak than that. Flat iron, flank, hangar, and oyster are all different types of steak than what you mentioned and also very good in their own ways. Of course another thing to consider is the grade of the meat as defined by the quality of its intramuscular fats. So yeah, there’s a lot to think about before you can say some dumb stuff like “I don’t like steak”.

[Anonymous No.16974559]

>>16974451
Commercial grills can be okay, but that’s because they are putting out a shit ton of heat. The average pan seared steak will best out the average grilled steak for a home cook.

[Anonymous No.16974576]

>>16974553
>There’s a lot more types of steak than that.
NO FUCKING SHIT
but nobody thinks of anything beyond the basics
when someone says they don't like steak, we know what they mean
kys

[Anonymous No.16974592]

>>16974576
I can tell you are very insecure about your intelligence

[Anonymous No.16974626]

>>16974551
All red fish can be steak, including shark

[Anonymous No.16974632]

>>16974099
Try reverse searing. Way better and easier

[Anonymous No.16974717]

>>16974099
>Montreal seasoning
disgusting

[Anonymous No.16974725]

>>16974626
i meant in the meaty texture kind of way but yea you're right

[Anonymous No.16974747]

>>16974544
just because someone likes their t-bone cooked to a certain doneness doesnt mean they'll like all steaks cooked to the same level.
Cook a medium rare striploin and a medium rare rib eye, then try them side by side they'll have completely different textures.

[Anonymous No.16974770]

>>16974747
Not to mention get the same cuts and make them high grade wagyu and you’ll notice that they’re better off cooked slightly more than for lower grade cuts

[Anonymous No.16974808]

>>16974099
What this is most likely that you're grilling at too high of a temp, specifically the ambient heat in your grill is too high.

Your steak is cooking through too fast and not giving the fat and connective tissue enough time to render. To prevent this you can either reverse sear or open the grill when cooking steak.

This biggest meme is that you need to cook steak at a high heat. This is just simply not true, and in fact a lower heat applied more evenly that builds are crust and renders the fat without the internal temp raising too high is preferable.

I think the pan is just the easiest way to accomplish this task. But a good grill can do just the same.

[Anonymous No.16974884]

>>16974808
>more evenly that builds are crust
i think the meme is that steaks need a crust, some of the best steaks i've ever had did not have a crust

[Anonymous No.16974896]

>>16974884
also accurate, especially with thinner steaks. Proper doneness, rendering, and seasoning is far more important than crust or char.

[Anonymous No.16974971]

Filet mignon on a grill is terrible but for Porterhouse or Tomahawk charcoal grill is the only real way. It all depends on the butchers cut. I prefer cast iron. WHILE the cut is resting, add a sprig of crushed rosemary, salt/pepper, and optionally butter. Let simmer, then drizzle over steak after the resting period. serve with spinach arugula with a little vinegar. If you have to add the Montreal, add it after the cut has left the pan.

[Anonymous No.16975074]

>>16974896
>especially with thinner steaks.
yea a breakfast steak would be leather before you get a crust

[Anonymous No.16975081]

>>16974099
A little butter baste with rosemary and garlic like pic related is my preferred method. Even over a grill.

[Anonymous No.16975354]

i like it damn-near burnt and medium-rare

[Anonymous No.16975362]

>>16974108
Always a ribeye, always butter, always in my case iron. Perfect steak imo.

[Anonymous No.16975378]

Learn how to reverse seer

[Anonymous No.16975397]

>>16975378
How do you know how long to bake it?

[Anonymous No.16975424]

>>16974451
Grilling is a trade off. You get a Smokey taste but you get more ‘doneness’ gradient because it has to sit on the grill longer. I’ve done both but pans bring out a better sear and there is significantly less of a grey band.

[Anonymous No.16975434]

>>16975397
ive been getting consistently great results with not too long in the oven, only 5-10 minutes, at ~350-400. you can even the broiler, 550, on for the last minute or two if youre unhappy with your initial sear. the thickness of the meat, sear quality, how you want the steak to come out etc will vary the time and temp you employ so wade in there learn how to reverse sear

[Anonymous No.16975612]

>>16975397
I use a thermometer.

[Anonymous No.16976053]

>>16974592
He's not wrong, though. Normal humans don't give a shit about whether what they say is _specifically accurate_, they care that it's _generally accurate_.

It's why nobody likes when you point out "Well ackchually..." about something. Specificity is for the laboratory and for autists.

From the perspective of an autist, normal people have a stupid, broken language that only allows them to communicate any useful concepts because they all make identical, stupid assumptions about everything. You don't have the same dumb-assumption-pump in your brain, so it sounds like they're being woefully inaccurate when they really aren't.

Source: Fucking guess.

[Anonymous No.16976106]

>>16976053
>You don't have the same dumb-assumption-pump in your brain, so it sounds like they're being woefully inaccurate when they really aren't.
No, what he has is much worse.

You see, you've generalized autists, which is funny, because it's not specifically accurate to say "normies do this and autists do that". Your post is only generally accurate.

There is another type of person (and many more) we can identify: autists who keep their impulse for specific accuracy in check, which is what I recommend all autists begin -- yourself included -- doing immediately.

[Anonymous No.16976127]

>>16974451
>shilling for propane
Mmmm, sure do love my depression gas.

[Anonymous No.16976169]

>>16976053
I admit being slight pedantic about the definition of steak, but when he makes blanket generalizations about “not liking steak” you can go ahead and ignore my autism about the pure definition. Let’s assume we mean steak as a cut from a cow. There’s tons of steak cuts that he hasnt listed in his short common steaks list that he might actually end up enjoying like I mentioned hangar, flat iron, flank, oyster, etc. So my pedantic argument was for the definition of steaks itself as not being from a cow specifically and there being many more steak cuts than he seemingly tried. It was more of an attempt to get this dummy to a butcher to get a different kind of steak he actually might enjoy. That’s all.

[Anonymous No.16976214]

>>16974099
>>16974108
>my confession is that I'm X years old and haven't tried cooking a steak in a skillet
Epic confession.
>>16974451
>I've done both tens of thousands of times
Ten thousand times is 1 steak every day for 27 years. To have cooked each way ten thousand times would be 2 steaks every day for 27 years. Nice LARP grill cuck, dial down your overstatement.

[Anonymous No.16976226]

>>16976214
I think he means he cooked steaks professionally since he described how steakhouses do things like making uninspired Montreal compound butter discs

[Anonymous No.16976237]

>>16976226
>I've done both literally tens of thousands of times
Funny I could have sworn he meant he cooked both literally tens of thousands of times.

[Anonymous No.16976295]

>>16976237
So he worked in one steakhouse that has a grill and one that does it in a pan? What conspiracy are you attempting to uncover here lol

[Anonymous No.16976454]

>>16976169

[Anonymous No.16976498]

>>16974108
Grill has char but typically cooks uneven, the juice also is completely lost to the flame (which makes smoke at least) but the pan retains it. Baste it with butter, it's next level.

[Anonymous No.16976560]

>>16974099
For me it’s the 90oz Ribeye

[Anonymous No.16976570]

>>16976560
Euros cower in fear

[Anonymous No.16977026]

I use a hand cranked rotary buffer that I made myself using pocket watch parts, starting the sequence with guanaco fiber wheels charged with 100 micron monocrystalline diamond, followed by 50 micron, 25 micron, 10 micron, 5 micron, 1 micron, 0.5 micron, and 0.25 micron. I then send it to my child labor factory in Bangladesh where small children tirelessly (because they're forced to drink bottles of imported Thai red bull day and night) hand polish the surface 24 hours a day with their bare fingertips which are first coated with 100,000 grit cubic boron nitride and then using custom child-sized buffing gloves made of vicuña fiber. The pan is then flown under armed guard to my facility in Singapore where it spend the next 18 months in a 55 khz ultrasonic bath using a cleaning fluid so delicate and rare that if I typed the name it would cause 4chan to crash instantly and possibly bring down a large portion of the internet, so I won't say any more on that. After this I use lard made of obese 4channers who went to Japan to teach English but were slaughtered moments before they lost their virginity to busty Nigerian assassins paid by me to lie in wait on the streets of Akihabara waiting under the guise of street prostitution for these very same NEETS to show up. The virgin neckbeard lard is then rendered carefully using Mauviel Muh Heritage pans over a low bintochan fire, filtered through an aeropress, and finally infused with the finest herbs and himalayan pink salt in a Sous Vide Supreme under the supervision of Nathan Myhrvold himself, poured over Nigella McStranglewoman's pendulous breasts, and carefully painted onto the perfectly smooth surface of the pan before being baked in an oversize custom Easy Bake oven for three hours at 375. This process is repeated over 100 times before I would dare fry even the shittiest grocery store egg on it, let alone the more delicious and, needless to say, extremely rare and costly eggs that I eat as a matter of routine.

[Anonymous No.16977074]

>Now mind you I've been firmly entrenched in the belief that an open flame was the only way to cook a steak

[Anonymous No.16977280]

>>16976560
>>16976570
This is just one big section of ribeye butterflied, which is stupid.

[Anonymous No.16977343]

>>16974108
You were probably led to believe that by some dumb redneck or nigger. Smart people know that the best steaks are cooked in a pan.

[Anonymous No.16977356]

>>16975354
Out of curiosity: do you smoke?

[Anonymous No.16977553]

i follow alton browns it comes out good as long as the meats not too thin. ill never cook a steak not reverse seared again its too easy and too perfect.

>>16975612

this is the correct way. alton browns way also tells you to use a probe but im too lazy.

[Anonymous No.16977593]

>>16977026
i didn't read this post

[Anonymous No.16978007]

>>16976214
Not sure if bait,
>>16976237
Even less sure now. This made me want to do the math, though

I don't know if my numbers are average, but I grew up tending grill for a family of 3, and now grill for a family of 4, and have guests often. 3-4 steaks, 2-3 times a week(being conservative honestly, mostly not counting other grill food like tri-tip or roasts or ribs) for the last 28 years of my life is way over 10,000.

3.5 x 2.5 x 52 x 28 = 12,740 steaks cooked, or at least somewhat involved in cooking for the first 1,365 steaks or so. Approximately 3,640 eaten. This is fun.

[Anonymous No.16978627]

>>16976570
WOULD. In two sittings.

[Anonymous No.16978636]

>>16975424
just use your cast iron on the grill. best of both worlds

[Anonymous No.16978845]

>>16977356
do not

[Anonymous No.16978918]

>>16974099
Wow will you pull me off while you're at it

[Anonymous No.16978983]

My farther is garbage at cooking, the only thing he's good at doing is rosół, which is just a basic beef+poultry+veggies polish style borth.

We built a summer house this year(I paid for most of it, his land), and one thing that was necessary was a grill. I obviously wanted a normal charcoal/wood fired grill, but he bought a gas one(broil king? or something), for some unfathomable reason. Not, the grill works fine, pic related, but I'm still adamant that the use of wood and coal and the fat dropping on the fuel does add extra taste, but he just wanted a gas one. Whelp, i guess I'll just have to buy a second, normal, grill.

[Anonymous No.16978989]

>>16978983
The steaks were fine, and I do like the fine control over temepratre with gas, but it's just not the same thing as a proper coal/wood fired grill. Call me old fashioned or something but it's just not why I like grilling. There's something basic and primal to starting a fire and cooking food on it.

[Anonymous No.16978997]

>>16978989
That aspect of cooking is cool, but you can get something like a Breeo firepit that has that sear plate on the side and properly make your steaks using a fire and not having to compromise your steak

[Anonymous No.16979005]

>>16978983
>>16978989
do poles REALLY

[Anonymous No.16979073]

>>16977593
i read a little

[Anonymous No.16979097]

>>16974099
>NY strip

[Anonymous No.16979613]

>>16979097
IMO the best steak for a novice to cook. It cooks evenly, unlike a ribeye, but it has enough fat to insulate it, thus making it easier to nail medium-rare than a filet mignon.

[Anonymous No.16979640]

>>16974099
what no? you mean caramelization really is flavor? who would have thought??

[Anonymous No.16979823]

>>16975378
>>16975397
Reverse sear is awesome. Best way to cook a steak at home on cast iron or charcoal. Use a probe and cook as low as possible for a long time, then rest before sear. Colder it is when you sear the longer you can sear. So if its a cast iron at 500+ it makes a big difference but not as much when its a coals at 1000+.
>>16976560
>>16976570
I love ribeye but this looks like a shitty cut. Tiny spinalis, marbled like a tenderloin.

[Anonymous No.16979850]

If it's a thin steak I just toss it on the grill.
If it's a thick steak, I sear it on the cast iron and finish it off in the grill with indirect heat.