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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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6505086 No.6505086 [Reply] [Original]

This was the last steak I made, Gonna make another today.
Got any good tips techniques?

>> No.6505094

>>6505086
>raw
>not medium rare
pleb

>> No.6505099

>>6505086
Needs more char

>> No.6505101

looks pan fried, no thx

>>6505099
this

>> No.6505110

>>6505086
looks fine OP, char is a fucking bullshit presentation excuse to waste steak juices. i bet that shit was 11/10 tasty.

>> No.6505135

>>6505094
no
>>6505101
No grill sorry bae
>>6505110
was bretty good thanks
>>6505099
might try it

>> No.6505141

>>6505086
Why is it is raw? eww

>> No.6505151
File: 127 KB, 600x900, steakguide (1).jpg [View same] [iqdb] [saucenao] [google]
6505151

>>6505094
>>6505141

>> No.6505152

>>6505110
Char adds flavor not presentation

>> No.6505157

>>6505152
How would one go about increasing char?

>> No.6505159

>>6505157
Heat

>> No.6505160

>>6505157

Hotter pan.

>> No.6505167

>>6505160
I do 3 minutes on each side on like 7 on my stove should i just crank it all the way up then?

>> No.6505171

>>6505157
You add points to it when you level up, as opposed to str or dex.

>> No.6505194

>>6505157
Dereference malloc(char);

>> No.6505205

>>6505167

All the way up may be too high but turn it up higher, yes.

Best thing to do is pay attention to the sound, smell, and appearance. That will tell you how to adjust the heat.

Start by heating the pan with some oil in it. When you see the oil just barely start to smoke, add the steak. It should sizzle the instant it hits the pan. If you don't hear that sizzle, take the steak out, heat the pan up some more and try again.

Adjust the heat so that the steak is constantly sizzling but there is no smoke or burnt smell. If you smell burning or you see smoke then turn the heat down.

>> No.6505209

>>6505205
Yeah It always hot enough to sizzle my try 8 or so
thanks for the tip

>> No.6505211

>>6505086
Have the heat up higher then turn it down as soon as you put it in, your steak hasnt caramelised enough

Also try to only turn it over once, and dont try to move it around too much

>> No.6505214

>>6505086
Doneness looks great anon but I think it needs better searing. Still 7/10 would eat

>> No.6505215
File: 86 KB, 250x250, 1387400934577.png [View same] [iqdb] [saucenao] [google]
6505215

>>6505194

>> No.6505216

>>6505211
>Try to only turn it once
But that myth has been busted m8
>http://www.seriouseats.com/2013/07/the-food-lab-flip-your-steaks-and-burgers-multiple-times-for-better-results.html

>> No.6505224

>>6505194
Don't forget to unallocate the allocated memory or you'll cause a fuckup. There's no problem allocating memory as it's needed but once it's no longer needed dump it before it piles up in a single process and causes problems for other processes.

>> No.6505228

>>6505216
I didnt even know it was a myth or that other people do it
I started doing it after watching my mum, and they come out much better now

>> No.6505245

>>6505086
yeah here's a tip
cook the steak next time so it's not fucking raw you cunt

>> No.6505247

A link listed of allocations is pretty efficient and fast. One thread can rip through it periodically looking for memory allocations marked by other threads and free those allocations. Another thread can come along and cull that linked list if it gets too large. Sometimes it's best to just leave it up to the operating system but the programmer or programmers have to synchronize stuff when there a lot of transactions going on at once, sometimes there are peak periods when shit spikes.

Sometimes it's simply less expensive to buy more memory for a system and let it rip. In any event having cleanup threads and processes keeps the system on the ball so to speak.

>> No.6505253

>>6505245
But its not raw anon.

>> No.6505267
File: 251 KB, 1280x600, land_o_lakes-butter-boobs.jpg [View same] [iqdb] [saucenao] [google]
6505267

>>6505253
Cook that onion in titty butter with garlic

>> No.6505269

Why do people like chewy, raw stakes?

>> No.6505271

>>6505269
Because people are different.

>> No.6505278

>>6505086
>thin, low quality cut
>shitty sear
>didn't rest

0/10

>> No.6505283

>>6505269

They don't. If the meat is chewy then it's not good enough quality to serve rare.

Problems like this happen when some retard tries to cook a steak rare but doesn't realize that it doesn't work well unless you have a good cut of meat...at which point the reason why you cook it rare is to make it as tender as possible. With good meat the more you cook it the tougher it gets.

>> No.6505434

>>6505086

Try leaving it on the heat for more than 30 seconds retard.

>> No.6505513

>>6505086
it kinda looks like you took it out of the fridge straight into the pan, if that's true try letting it get to room temperature next time before throwing it in the pan. also the hotter the pan the better, it looks almost boiled. don't be afraid of oil and butter.

>> No.6505523

>>6505086
higher heat for a better sear, and dont move it around so much

if you are doing it in a pan, try oiling the steak not the pan

>> No.6506016
File: 298 KB, 1000x562, steak and eggs may 13 2015 - 2.jpg [View same] [iqdb] [saucenao] [google]
6506016

Nice steak, OP.

>> No.6506092
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6506092

/v/ here. I did this using the reverse sear method. Smoked at 225 with hickory wood till 125° internal, then put it on the grill to sear each side.

>> No.6506099
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6506099

>>6505086
Ugly plates guy here looks good just increase the sear and add some veg yo

>> No.6506103

>>6505101
>not pan frying
Grilled steak is the ultimate meme food for normies.

>> No.6506130

>>6506092
Use metric, you wanker.

>> No.6506150

My tip go 2 steakhouse buy steak

>> No.6506162
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6506162

>tfw when i'm gonna sear my rib eye soon and drink a beer or two after

the good life

>> No.6506179
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6506179

>tfw I tried serving my family a medium-rare steak and they complained it was raw and started yelling at me for trying to poison them with e coli

>> No.6506187

>>6505086
looks decent on the inside, but there is absolutely no sear on the outside. you gotta get your pan hotter. what kind of pan did you use? please don't tell me it was non-stick pan... you're not going to get a sear with that. At least use stainless steel, cast iron is even better. They hold they're heat a lot better than the aluminum they use to make non-stick pans, which means the pan stays hot and delivers heat better when you throw a cold steak onto it.

There is a term for steaks called "black and blue" which means the outside is charred to a black crust, while the inside is still "blue" rare. Something like that should be what you are going for. Most people don't use high enough heat... on most things.

>> No.6506192

>>6505086
ITT, bunch of faggots who eat ramen noodles and cheetos.

Steak needs a nice char. Steak needs to be rare or medium rare. Both can be don on grill or pan frying (caveat, must be cast iron pan). Both require cooking to doneness then searing for char.
OP steak looks decent, just missing the good char.

>> No.6506199

>>6506179
That's why you should always make multiple steaks when cooking for a bunch of people and ask them how they like theirs cooked.