/ck/ - Food & Cooking

[Anonymous No.5284915]

I fucked up the NY-strip last time... this time it's been sitting out for like 2 hours now. Getting nice and room temperatury.

And this time I'm going to wait to salt/pepper it until the end....

And also sear the SHIT out of it instead of making it grey.

> pic related last time

[Anonymous No.5284917]

>>5284915
Good luck, brother. I believe in you. Post the glorious results.

[Anonymous No.5284916]

>>5284915

oops, i meant T-Bone. Anyway this time it's gonna be better.

[Anonymous No.5284921]

>>5284917
will do.

The grill is heating up. at 200 right now

[Anonymous No.5284954]

the grill only got to 350, must have not used enough coals. Not to worry, i just pulled up the coal tray two notches and its good.

> The steak is on the grill

[Anonymous No.5284957]

first flip, precicely 90 seconds later.

sorry im not posting pic cause my phone camera sucks, no flash, and its dark, and i need to focus ont he steak anyway.

[Anonymous No.5284959]

okay, after about 90 more seconds i flipped it with a quarter turn and lowered the rack back down.

So at this point, it will be cooking at about 325 degrees for a few minutes.

looks good already.

[Anonymous No.5284961]

Well, here is the final product.

It puffed up in a weird shape because due to my irregular coal pile, one side of the fat got a quicker sear. In that way, that side of it shrunk and pulled the steak closer.

But that's okay. I'm letting it rest a few minutes and then cutting it open.

[Anonymous No.5284964]

>>5284961
Looks pretty good. I would definitely tear into that. How do you feel it compares to your previous attempt? Does it have that authentic flavour, anon?

[Anonymous No.5284966]

well, as always, it came out perfect! but more perfect than last time.

As you can see, its medium rare - the loin of this beef is a little pinker for some reason. on the left side you can see a piece of another cut thats much redder

[Anonymous No.5284971]

>>5284966
Thats medium

[Anonymous No.5284972]

>>5284964

> Does it have that authentic flavour, anon?

Yeah, it has the same great flavor but it's more tender then last time, which is weird because its from the same pack and was in the fridge for a day.

maybe the whole sear to lock the juices myth is true? who knows.

[Anonymous No.5284973]

>>5284966
Savour every morsel. Congratulations on your success and thank you for sharing.

[Anonymous No.5284975]

>>5284971

no, its not. this beef is extra pink for some reason. Look at the piece on the left... see how red it is? thats how this is supposed to be. This loin is extra pink. If i cooked it to medium it would probably look exactly the same

[Anonymous No.5284974]

>>5284966
Yeah, definitely medium

[Anonymous No.5284976]

>>5284974
> Yeah, definitely looks* medium

i agree!

[Anonymous No.5284977]

You know, if you fuck up NY strip you end up in the NJ pine barrens.

[Anonymous No.5284978]

>>5284977

what happens if you fuck up the Vegas Strip steak?
> http://www.dailymail.co.uk/news/article-2515929/The-Vegas-Strip-New-cut-steak-discovered-time-10-YEARS.html

[Anonymous No.5284980]

>>5284973

thank you! i am savoring it. delicious MEDIUM RARE goodness.

[Anonymous No.5284984]

>>5284978
That works too.

[Anonymous No.5284987]

>>5284978
History states that you wind up ground up into something, whatever is around at the time and served at the fancy buffets.

[Anonymous No.5284997]

>>5284987

im sorry i dont get either joke:
>>5284977
>>5284987

[Anonymous No.5286609]

So, I'm back. I still have one more T-Bone left in the 3 pack.

I'm going to do something a little different today.

It's marinating right now in olive oil, worstershire sauce, spicy monterey steak seasoning, fresh garlic, and a little bit of Samuel Adams Rebel IPA.

[Anonymous No.5286629]

>>5286609
>Samuel Adams
>IPA

Wow, what a rebellious combination!

[Anonymous No.5286643]

>>5286629

its a really good IPA. Reminds me of lagunitas. Nice and thick. Samuel Adams got crazy brews too... they hold the record for the highest alcohol beer at 27%... some weird Sam Adams dick reserve

[Anonymous No.5286733]

>>5284915
>Getting nice and room temperatury.


>he thinks this matters!

[Anonymous No.5286773]

>>5286733

it does matter... man ive done so many steaks, trust me it matters. What happens is... if you take the meat's temperature up slower, it is more tender and more juicy...

its the whole point of low and slow. So getting it to room temperature helps get an even cook.

Basically if its all cold, itll get too well done in the outside, before the middle gets a chance to cook... when you cut it open, youll have a quarter inch on each side of brown, and half an inch of pink on the middle...

but if you let it warm up first, you get 1/8th of an inch brown and 3/4 an inch pink. more pink, more tender. more juicy.

[Anonymous No.5286779]

steak was marinading

[Anonymous No.5286782]

on the grill it goes

[Anonymous No.5286783]

>>5286779
Looks like a trash bag full of vomit.

[Anonymous No.5286786]

I want to be careful with this one, not have it pop out like
>>5284961

So I just did a quick 30 second sear just to "lock the juices in" or whatever.

I'm still going to finish this side up

[Anonymous No.5286787]

>>5284980
Its medium. Looks good though.

[Anonymous No.5286793]

>>5286786
If you want rare or medium rare, wait for the coals to burn down a bit, and throw the steak on the coals.

[Anonymous No.5286794]

well, that worked remarkably well!

usually, i try to sear both sides well first.. but what happens is after the first side is seared, all the juice runs out the other side...

But with the quick-sear.... super quick 30 seconds where it just kinda turns a little grey but not brown... seemed to have kept the juices in.

After the first real flip...

[Anonymous No.5286799]

you make shit steaks go away.

[Anonymous No.5286806]

>>5286794
Why are every one of your pictures a different size? Like wtf

[Anonymous No.5286819]

>>5284961
did you let your grill heat up enough, the sear marks definitely look lacking, but I'm sure it's really well cooked.

[Anonymous No.5286824]

it's done, i think. It's resting now. Smells good, i can smell the worstershire.

[Anonymous No.5286830]

>>5286799
my steaks are the bomb. i make shit photos go away.

>>5286806
cause i use the snipping tool to resize them

>>5286819
umm, no. The grill only got to like 325 degrees... but i dont care about the marks as much as the steak being cooked properly.

[Anonymous No.5286831]

>>5286824
You can smell it, but you can't spell it.

[Anonymous No.5286835]

>>5286773

http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html

[Anonymous No.5286841]

there is some serious samefagging going on in this thread.

[Anonymous No.5286847]

>>5286831

worstershireshire shire....

worester

worstercher

yeah i cant spell it for the life of me.

Guy... i thinik this bitch is undercooked.

The filet side was rare, but thats okay... i like my filet that way.... but im throwing the rest of this baby back on the grill.

[Anonymous No.5286850]

>>5286841
i doubt it.... you're paranoid

>>5286835
i know ive read that. It didnt change my personal experience. ive cooked like three hundred steaks... (not a lot but still) so i can tell the difference...

[Anonymous No.5286873]

mkay... hopefully it is done and not overcooked this time.

[Anonymous No.5286876]

well this is weird, it came out medium but more tender then the rare.

I think this beef is so lean (cheap) that it actually has a better texture with medium. weird.

[Anonymous No.5286899]

>>5286876
That makes very little sense. It makes more sense that your marinade tenderized it somewhat.

[Anonymous No.5286917]

>>5286876
Some cuts are better med than rare.