/ck/ - Food & Cooking

[Anonymous No.4770034]

Steak thread

ITT: your favourite cuts, degree, rub/ flavouring, side and drink. In that order.

[Anonymous No.4770046]

>>4770034

>sirlion
>medium rare by halogen
>schwartz steak mix
>onion and mustard mash
>water

[Anonymous No.4770049]

Tenderloin, well done, HP sauce, spicy curly fries, and a Guinness. Come at me.

[Anonymous No.4770056]

>>4770034
Is that Chael Sonnen?

[Anonymous No.4770059]

>>4770056

Yeah

Ribeye, medium, gravy, steak-cut chips, Guinness

[Anonymous No.4770067]

Bone-in ribeye, 137°F, cracked black pepper (black hawaiian salt right before grilling), pan fried potatoes, onions and mushrooms, and an iced tea.

[Anonymous No.4770075]

>>4770034
fatty including deglazed pan sauce
bleeding
1 drop soy sauce 4 drops whoschestershire sauce
bisquit
coffee to cleanse the palate

[Anonymous No.4770077]

I like a ribeye. Prime rib if I can find a good one.
I like it medium rare.
I only use clarified butter, coarse salt flakes, and crushed peppercorns.
If the steak is large, I don't eat it with sides unless my husband wants sides and then I make either a green salad with blue cheese and oil and vinegar dressing or the classic creamed spinach and either a baked potato with whatever you want on it or duchess potatoes.
I will drink it with either a glass of chilled sparkling water or a glass of cabernet sauvignon.

[Anonymous No.4770083]

A cut of Whale Steak
Rare
Salt/pepper, a small bit of oil or butter
Side of mashed potatoes
Glass of Urge

[Anonymous No.4770112]

>>4770034
well done or im not eating it

[Anonymous No.4770118]

>>4770112

I, too, like my steaks well done. Who would want a steak done badly?

[Anonymous No.4770145]

>>4770118

charred without juice is done badly

[Anonymous No.4770156]

>>4770145
red/pink is done badly

if its red/pink its not cooked in my opinion, and i don't find it safe to eat.

this is just an opinion, please don't think im trolling, so don't even reply so the thread doesn't get derailed.

[Anonymous No.4770214]

Red wines work best with red meats

[Anonymous No.4770215]

>>4770034
> MEDIUM BARF
cannot unsee

[Anonymous No.4770227]

>eating uncooked meat
Fucking neanderthals. I heard they invented a thing called fire a while back.

[Anonymous No.4770626]

>>4770034
SKIRT STEAK MASTER RACE MEDIUM RARE

[Anonymous No.4770696]

I think it translates as "rump steak." I buy it from the Mohammedan butcher near me but he labels it as "stewing steak" (whatever that means).
While not as tender as other steaks, it's much more flavourful. Fillet steak/fillet mignon is very tender, but not nearly as flavourful. To remedy this, I have the butcher cut the steaks relatively thin (1cm/half inch thick) and I dust them with tenderiser powder and allow them to sit at room temperature for 45-60min, then cook them in screaming hot steel or cast iron 30seconds each side. Nice, rare/medium-rare, more tender, quite flavourful and absolutely delicious and at less than a fifth the cost of fillet ($1,99USD/lb v $10,99USD/lb), it's quite lucky that I honestly prefer it. No rub other than the tenderiser and salt.
Being from the country of failed economies and buffoonery-rife national politics (Italy) I like steak with shallot-and-wine-based pan sauce, a bit of polenta, sautéed greens, good bread and a salad after.
My all purpose wine is a vin rosé, but I prefer to take steak with decent, inexpensive reds.

[Anonymous No.4770744]

>>4770034

Shit as long as it isn't human I do not really care

[Anonymous No.4771022]

Just FYI, quorn steak is fucking awful

[Anonymous No.4771024]

I really like shank off a lamb leg. Not sure why.

[Anonymous No.4771047]

I once went to a steakhouse that claimed to be have the best steaks in germany. I had to pay 69 eurolidoos for my filet.

It was the best dish I have ever eaten. I couldn't even touch the side dishes it was so amazing, I left the wine stay and drank water instead just to get that godly taste a tiny bit longer.

The steak was blue rare btw

[Anonymous No.4771061]

If you're in the UK, I would seriously recommend ordering online from Donald Russel. Quality at its finest, they have a Royal Warrant or a reason

[Anonymous No.4771118]

>KC Strip (or NY strip, depending on where you are)
>sear the outside, leave the center like you found it
>salt, garlic, and a blend of fresh cracked peppercorns
>baked sweet potato with butter and salt
>a nice, full-bodied beer

[Anonymous No.4771361]

>>4770034

I thought this said

>Sceak thread

>my sides

[Anonymous No.4771372]

>>4771361
I think the same thing everytime I see the word steak on here, I have to do a double take. Especially when steak is the first work and capitalized.

[Anonymous No.4772053]

Thick Porterhouse

Seasoning

Cooked blue

Done.

[Anonymous No.4772079]

Anyone know a good steak sauce I could make?

I was looking for something tangy.

[Anonymous No.4772118]

>Bone-In Ribeye
>Medium Rare
>Thyme and Garlic infused butter, salt, pepper
>Grilled Asparagus and a homemade Bearnaise with extra tarragon

I fry garlic and fresh thyme in butter until it has completely infused. I then brush the streak with this multiple times while it is resting.

[Anonymous No.4772123]

>>4772118
That made me hard, Anon. I'd prefer rare for bone-in, though. Seared, thrown in the oven for a bit, and then rested in the hot pan on the warm burner while other shit is cooking up real quick (usually I just stir potatoes or whatever and make up the plates while they rest)

[Anonymous No.4772124]

Wagyu rump
Med-rare
salt and pepper
mash and veggies
beer or red wine (merlot)

[Anonymous No.4772125]

>>4772079
Quinky

[Anonymous No.4772132]

>>4772079
Homemade Bearnaise.

It's probably the best sauce in the world.
It's also quite tricky to make. I suggest you read up on it before trying to make it.

Perfect for a steak.

[Anonymous No.4772139]

>>4772079
Quinky

[Anonymous No.4772141]

>>4772132
This person is correct. Bearnaise and beef are BFF's.

[Anonymous No.4772143]

>>4772132
looks difficult. I'm pretty much a beginner at cooking.

how bad is it if i screw up?

[Anonymous No.4772156]

>>4770034
Ribeye probably
Medium rare, done in a cast-iron skillet to get a good sear/crust on it
Lots of cracked black pepper and a bit of sea salt, finished with a good pan sauce made from the fond in the pan or a compound butter
Rosemary roast potatoes or a good home-made twice baked potato with a herb salad and balsamic vinaigrette.
Dark beer or red wine

Eventually I'd love to buy a sous vide setup though and do my steaks that way, it's fucking amazing.

[Anonymous No.4772159]

>>4772143
You will get egg mass and butter seprated.

Just go on low a heat as possible and whisk like your life depended on it. Add butter slowly and a shitload of terragon.

[Anonymous No.4772165]

>>4772143
On a scale of difficulty on 1-10, I'd say that a perfect bearnaise is a 9/10.

It's hard to do perfectly and takes a lot of practice. But once you got it down, there is nothing better.

Just remember to not let your pan get too hot, and add the butter slowly while whisking furiously. Add a fuckton of fresh tarragon and a squezze of lemon at the end.

Remember to salt and pepper to taste.

The more clarified butter you add, the thicker the sauce will be.

[Anonymous No.4772172]

>>4772143
Do this:
http://www.youtube.com/watch?v=2q1yxM4gw5E

But without cayenne and use sherry vinegar instead of white wine.

Also, you can do it directly on the heat, without the steam bowl, if you are careful.

[Anonymous No.4772984]

>>4772165
When the sauce is harder to make than the steak, damn

[Anonymous No.4772986]

im about to make steak and eggs.

how do you like your eggs with your steak, /ck/ ?

i'm thinking over easy, but i'm just not sure.

[Anonymous No.4772987]

Perhaps make sauce with the eggs, you have a badass steak on the line mate

[Anonymous No.4772988]

>>4772987
i was thinking maybe a ketchup/steak sauce mixture reduced to a pudding-like consistency.

[Anonymous No.4772992]

I've seen Americans have steak pancakes; as bad as it sounds, it sounds quite fun too?

[Anonymous No.4772997]

>>4772992
u wot m8?

[Anonymous No.4772999]

>>4770034
>>4770046
>>4770049
>>4770056
>>4770059
>>4770067
>>4770075
>>4770077
>>4770083
>>4770112
>>4770118
>>4770145
>>4770156
>>4770214
>>4770215
>>4771022
>>4771024
>>4771047
>>4771061
>>4771118
>>4771361
>>4771372
>>4772053
>>4772079
>>4772118
>>4772123
>3
>>4772124
>>4772125
>>4772132
>>4772139
>>4772141
>>4772143
>>4772156
>>4772159
>>4772165
>>4772984
>>4772986
>>4772987
>>4772988
>Sirloin
>pan seared, medium rare
>olive oil, butter, salt and pepper. Pan sauce from fond.
>seared onions and
>water, maybe a diet coke or regular. maybe a shot of whiskey before and after cooking.

ive been getting into pan sauces.....dude.
http://www.youtube.com/watch?v=8DY9JGkSIKI

[Anonymous No.4773012]

>>4772999
Why would you make this instead of delicious Bearnaise?

[Anonymous No.4773023]

Is that like berry sauce or smth

[Anonymous No.4773069]

Gotta be a 300g eye fillet that you've denuded and cut out of the whole tenderloin yourself, season and seal both sides on a chargrill (I use a 2:1:1 Salt:White pepper:Sumac mix and dont forget to rub a bit of oil all over) and just leave it to rest over the exhaust vents from your grill/flattop/whatever until the centre is warmed through.

THAT is what rares and blues are about. Having the outside taste like hot ash and burned blood with the inside all grey and shithouse and dry and with that little bit of "stick-in-the-throat" texture where you're just paid 30 dollars for a prime bit of beef is, in my honest opinion, an unforgivable insult to the good animal that spent its whole life getting juicy and tender just for you. You order a well-done? Chefs gonna say fuck you and give you the overcook from a different order. There's a little bit of pink in your med-well? That's what its supposed to look like. A steak should be thick cut, med-rare, sauce on side, warmed the whole way through, of course, and blood oozing out of the top and out of every cut that you make. Then you can taste the meat itself, check whether it is grain or grass finished, taste the ground that the cow walked on, taste the sweetness of the water that it drank, taste how aged it is...

Of course I might be blowing smoke out of my arse for all you know haha

As for drinks, in my climate I would either say an ice-cold pale ale or warm fruity red. maaaayybe a woody red or a scotch on rocks on a really cold night, and on a hot, sober night just ice water.

A good bearnaise takes ages to prepare, but you will never have a nicer sauce with your steak. Will post recipe for bearnaise that will not split for 12 hours if interest

Sides: blahblah whatever salad chips potato veg doesnt matter, just gimme carbs and vegetable matter, and make it a few different colours.

BAM! Proper nutrition for the absolute dunce!

[Anonymous No.4773158]

rib eye
rare
salt and pepper
red wine

[Anonymous No.4773175]

>>4770077
i like you

[Anonymous No.4773189]

Tri Tip
Rare, barbequed
Lightly seasoned with Montreal Steak Seasoning (fuck you it works fine)
Freshly cut fries seasoned with olive oil, thyme, black pepper, and lawry's seasoning salt, baked
Whatever drink

[Anonymous No.4773197]

>>4773012
Glorious glorious bearnaise.

[Anonymous No.4773229]

Boiled in milk with a side of jelly beans

[Anonymous No.4773269]

I agree with halogen guy. Oil distorts the flavour of the meat imo. Using the juice off the halogen and mixing into vegetable stock gravy is bliss.
Curly fries and peas.
Stouts are my drink.

[Anonymous No.4773270]

>>4773069

PLZ POST I WANT LONG LASTING. But yeah, all the effort should last a couple meals, at least.

[Anonymous No.4773316]

I actually just finished clarifying some butter for steak I'm making tonight. Still deciding on sides, gotta put the dishes away and assess my options.

[Auscheffag No.4773365]

>>4773270

Soz Anon, fell asleep, like 4am in australia

>Vinegar reduction
3 L White vinegar
Whole bunch fresh Tarragon (with flowers is best)
1 Lemon
1 Brown onion
1 Spanish onion
2 bay leaves
Small scattering of whole black peppercorns
This is your flavour base, you can add or remove herbs and seasonings to your own taste.

= Chuck the whole lot into a cold pot, bring to boil, then let simmer for as long as it takes, you wanna reduce to ~ 1/3 to 1/4 of original volume
= Strain the liquid, it should be pink to almost red depending on the amount of colour in your red onion and how long you've had it on the heat.
= It should be tangy, zinging and alive on your palette
= The smell should be almost offensively sharp
= You should have ~ 800-1000mL of reduction now. Whack it in a bottle and this will last you easy a month of making a small batch bearnaise every day.

Now the thing about bearnaise is that it has to be made fresh, if a bearnaise is allowed to go cold then it sets and is basically useless. Prepping the reduction allows you to make it to order, and it takes about 5 minutes for even the most inexperienced of people.

[Auscheffag No.4773367]

>The sauce itself
Melt like 200g of butter in microwave, set aside and allow milk solids to sink to bottom, you just want the clarified stuff. Allow to cool slightly. Separate 2 egg yolks into a steel bowl, add just enough of your tarragon vinegar so they are juuuuuust floating and sliding around on the inside of bowl without leaving smears of yellow (around 1-2 tablespoons) add a pinch of dried tarragon for colour.
>The tricky bit
Burner on low heat. Using a tea towel, move the bowl on and off the heat while whisking furiously. You will notice the egg turn from a slippery liquid to a thin liquid, then start foaming. take it off the heat and keep whisking. your goal here is to make a warm emulsification. it should be thicken slightly and get a little bit of a creamy texture. Do not overcook the eggs, if you see chunks, turf the lot and start again, its ruined.

seat it on a bench with a wet towel underneath to stop slippage, and start slooowly adding your clarified butter with a ladle in one hand, while continuing to whisk with your other. it'll all come together, at which point you add a touch of salt and fresh cracked pepper, and dump a handful of fresh chopped herbs into it. (I like Parsley, sage rosemary and thyme) Presto!

>Should last at that consistency for 12 hours without splitting, keep in a warmish place (about 25-32 degrees centigrade)

WILL NOT BE GOOD OVERNIGHT. WILL NOT KEEP IN THE FRIDGE. YOUR FIRST FEW WILL BE CRAP. KEEP TRYING, PAY ATTENTION TO WHAT IS GOING ON UNDER YOUR WHISK. YOUR ARM WILL GET TIRED. GET OVER IT AND KEEP GOING OR YOU'LL FUCK YOUR SAUCE.

[Auscheffag No.4773390]

Oh yeah - The texture you wanna end up with is almost the same as pouring cream... thickened cream. If it looks like custard, then you've added too much butter. a couple of drops of warm water combined into it can save it.... but be careful. only add small amounts of things to it until you can "read" a bearnaise properly.

Hah hope this wasn't too much information for a beginner, but trust me, if you want to impress someone, this is defs the way to go.

NEVER FUCKING STOP WHISKING THE CUNT

[Anonymous No.4773392]

shale
please come to my bbq

sorry I don't have the pic
also BR's tend to overcook all their meats

[Anonymous No.4773407]

pic related

[Anonymous No.4773522]

>>4773367

That's awesome, so much detail.
But I was probably the only one who thought there was gonna be beer in bearnnaise

[Anonymous No.4773759]

ny strip or ribeye
rare
salt, pepper and olive oil (topped with some sort of compound butter)
sauteed mushrooms and roast potatoes
good single malt or a good cabernet sauvignon

pic related

[Anonymous No.4773852]

>>4773759
Fuck you and your nice things.

[Anonymous No.4773863]

>>4773759

inb4 shitstorm over the glencairn glass

[Anonymous No.4774070]

>>4773759
This, except I'd add creamy horse radish sauce on the side, add a ripe sliced tomato with blue cheese dressing and sub a chilled beer for the wine. I'd save the single malt for afterwards. But if you are paying and cooking, your way is fine.

[OSiRiS !OSiRiS3dfk No.4774201]

>>4772999
Looks like afterbirth.

[Anonymous No.4774223]

>>4770215

My girlfriend passed this thread on her laptop and I literally got on /ck/ on my computer JUST to enter this thread and see if anyone else saw "medium barf" as well.

[Anonymous No.4774335]

>Prime rib
>Mid-rare (taking a steak to medium or beyond is pants on head retarded)
>Salt/pepper
>Fries
>Cherry Coke Zero

[Anonymous No.4774336]

>>4774223
Yes. U still see it even though I know what it says.

[Anonymous No.4774504]

>>4770034
All other forms of steak are inferior.

[Anonymous No.4774528]

Ribeye
medium rare
just salt and pepper, add some butter at the end to turn the drippings into a nice sauce
roast potatoes
a good porter

[Anonymous No.4774908]

I only eat rare if I make at home, otherwise medium rare when I eat out. Preference thing.

[Anonymous No.4774927]

My favourite cut is picanha, by far. It's a Brazilian cut, not sure what the English name is. I like it medium well, with the layer of fat charred a bit. Usually no rub, but if needed, chimmichurri. As a side, I prefer some well done, whole grain bread, with herb butter. As a drink, a nice Argentinean/Chilean red wine, like a Merlot or Rioja.

[Anonymous No.4774929]

Rib eye, seared/rare seasoned with just salt and pepper.

[Anonymous No.4775058]

>>4770034
>any high end cut (I don't have a specific I know I like the most)
>rare or flame kissed
>marinated in olive oil and balsamic vinegar with salt, pepper, and a little bit of freshly ground rosemary
>whatever sides you got, maybe asparagus and a baked potato?
>craft beer

[Anonymous No.4775090]

Aged NY strip. Heavily salted and left on the counter for 45 minutes. Seared and braised in herb butter (shallot, garlic, rosemary). A nice mellow whisky or a meaty red wine.

[Anonymous No.4775093]

rib-eye, medium-rare, salt&pepper, another steak, red wine

[Anonymous No.4775426]

i have had only ribeyes for months now, but i have to say i still love a good filet. i am usually cooking them sous vide with a glaze of reduced soy sauce, red wine, garlic, dijon, chilly and honey. really thick like a paste. it gives the filet a fantastic umami boost without overpowering the meat. after it´s reached about 53C i pat it dry and sear that fucker. i use the glaze and meat juices from the bag to make a pan sauce. usually make some sort of potatoes with that. i like to either drink a smoother wine or a strong one that complements the flavor of the beef.

[Anonymous No.4775432]

KC strip
Well done
A-1
Onion Rings
Bud Light

[Anonymous No.4775434]

>putting shit on your steak other than MAYBE some herb butter

christ

[Anonymous No.4775452]

>>4773367
But that's wrong.

A bearnaise is not with random herbs.

It's with tarragon and a bit of lemon juice.

[Anonymous No.4775454]

>>4775434
You've never had bearnaise.

[Anonymous No.4775458]

>>4774927
How do you feel about a nice woody, vanilla-y Malbec?

[Anonymous No.4775596]

>>4774504

That piece of meat wasted. Would've been more forgiving if it was diced to make a burger

[Anonymous No.4775608]

>>4775596
stop trolling

[Anonymous No.4775886]

Not in his defence, but steak burgers/grills aren't great

[Anonymous No.4776091]

>>4775458
Never had it, to be honest. But I've always been wanting to try one.

[Anonymous No.4776258]

Steak chips with steak, most sense ever!!!

[Anonymous No.4776265]

>ITT: your favourite cuts, degree, rub/ flavouring, side and drink. In that order.

Ribeye, medium-rare, salt and pepper or a dash of Lawry's (though I'm partial to Cajun spices too), roast garlic mashed potatoes, ice water with lemon.

[Anonymous No.4777195]

Sirloin
Medium rare
Nothing
Nothing
Milk

[Anonymous No.4778493]

Rump
Medium
Salt
Buttered bagel
Coke

[Anonymous No.4778563]

Sirloin
Rare
Salt/Pepper/Thyme/Rosemary
Nothing, maybe a baked potato
Rodney Strong Cabernet Sauvignon

I can't eat steaks anything more than Rare. How do you do it?

[Anonymous No.4778629]

>Porterhouse, New York
>Rare as hell
>Salt and Pepper
>Shiraz Mushrooms
>Coke

[Anonymous No.4778636]

Skirt
on the rarer end of medium, grilled
Salt, pepper, garlic, dash of chili powder
Water

[Anonymous No.4778637]

T-bone
medium rare
salt and pepper
mac and cheese
coke blak

[Anonymous No.4778914]

>>4778563
Yeah. If you don't taste the blood/juice from a steak, you might as well just have a burger

[Anonymous No.4778919]

>>4778563
>I can't eat steaks anything more than Rare. How do you do it?
Yet you ruin it with thyme and rosemary.

Make up your mind.

[Anonymous No.4778946]

I like my steaks well-done. Sirloin.

Sometimes with ketchup.

Just salt and pepper, maybe butter.

Boring as fuck garden salad with cherry tomatoes. A light cider, preferably.

[Anonymous No.4778948]

Ribeye, rare, coarse salt (and fresh cracked pepper as it's resting), freshly baked bread with pesto, and water.

[Anonymous No.4779502]

>anything except ice cold beer with steak

Shiggy

[Anonymous No.4779970]

I like Ribeyes, tenderloins, & porterhouses for pan frying.
Doneness varies depending on cut, but always somewhere ranging on the scale from blue rare to medium rare
You guys need to step up your salt game.
Freshly ground tellicherry peppercorns.
Ill usually have a nice beer like La Fin Du Monde
If I can swing the cost I will sear some foie gras to top it with.

[Anonymous No.4779982]

T bone for my liking. I usually eat half and use the other half for a fajita a few hours later when watching UFC

[Anonymous No.4780012]

neck steak, grilled to medium, salt and pepper, homemade chili sauce, ciabatta, weissbier.

[Anonymous No.4780082]

Sirloin, Ribeye, Delmonico
Medium Rare
Little salt, black pepper, brown sugar, cajun seasoning
Mashed potatoes with steakfat gravy.
Coke.

[Anonymous No.4780414]

Oh wow, none of you have peas and cabbage for sides?

[Anonymous No.4781480]

Oven baked with tomatoes onions and garlic, put with a side of pan fried potatoes and rosemary. Drink with any red I have

[Anonymous No.4781707]

>>4780414
no thats a bland english thing