/ck/ - Food & Cooking

[Anonymous No.9606986]

how do I into steak?

[Anonymous No.9606995]

>>9606986
>Marinate with your favorite seasonings
>Grill medium rare
>Let sit for about five minutes
>Consume

[Anonymous No.9607003]

>>9606986
That pic a shite. True medium rare should be pink all the way through.
Look up "reverse sear". Or souis vide if you're into that kinda thing.

[Anonymous No.9607011]

>>9606986
Pull NY strip out of fridge. Salt both sides heavily and let it sit an hour. Heat up caste iron over medium heat. Make sure it's hot, takes like 10 minutes. Oil into skillet, let it shimmer, add steak. 30 seconds, flip, 30 seconds flip, 1 minute, flip/sear sides, 1 minute, flip.

Add butter, garlic, fresh thyme. Cook another 3 minutes flipping every minute. Remove from heat, add pepper if desired. Let rest a few minutes before eating. pic related.

[Anonymous No.9607016]

>>9606986
I'm way too colorblind to tell the difference between any of those steaks
Anyway, melt a ton of butter in a hot cast iron pan and throw a steak on it
Cook like 5ish minutes on one side and then like 4 on the other (depending on thickness)
Season with salt and pepper, or other shit you like
I like to mix warm butter with crushed garlic so I can place a dollop of garlic butter on the steak right before serving
You might be thinking "you cook your steak in butter and then put garlic butter on it after? are you serious"
and the answer is yes fuck you I do whatever I want

[Anonymous No.9607025]

>>9606986
https://www.youtube.com/watch?v=amKyA2PrSu4

[Anonymous No.9607032]

>>9606995
what are my favorite seasonings
I'm a steak noob

[Anonymous No.9607041]

>>9607025
kek

[Anonymous No.9607043]

>>9606995
/thread

You can do different shit to perfect it, but that is something that you gain with experience and finding out what you like, you may like a smoky steak or you make like a simple salt and pepper steak, but start out with >>9606995
and you'll do just find.

Also meat-wise find a ribeye with nice marbling and a nice lip of fat. The ribeye being thick will also make it better. If you drop $20 on a ribeye there is almost no way to fuck it up.

Also whenever you get pro you can make a Tomahawk ribeye which is ~$50 but is the best steak money can buy, pic related

GL anon

[Anonymous No.9607049]

>>9607032
I use Salt
Pepper
Garlic Powder
If a cheaper steak I use tony's or salt lick

[Anonymous No.9607231]

>>9606986
>>9607003
BLUE
L
U
E

MINCED GARLIC

[Anonymous No.9607255]

>>9606995

Ok real talk, as a shithead who likes his steaks medium and medium well steak, what makes medium rare the optimum steak?

[Anonymous No.9607262]

>>9607255
Rib eye cuz all the nice melted fats

[Anonymous No.9607272]

>>9606986
This chart is shit. What it claims as blue rare is rare to borderline medium rare.
This chart on the other hand is an accurate representation of how steaks should be cooked based on how you order it. >>9607003
In this situation, rare is the correct answer

[Anonymous No.9607274]

>>9607255
It is the proven rawness at which the flavors are at it's peak, you don't order a filet medium or medium well do you? If you do, please just get used to not doing that, it's like eating steak with ketchup, people look at you like you're poor and dumb

[Anonymous No.9607290]

>>9607255
Most of the flavor compounds in beef are destroyed by cooking it, so taking a steak past medium makes it more and more bland, until eventually all you're left with is a faint taste of iron. And if you just like the taste of iron, you should be eating liver, not steak.

Medium rare is the point where you've achieved maillard on the surface of the steak but the inside hasn't yet had all the flavor cooked out of it. There's no reason not to eat it at that state other than misplaced squeamishness.

[Anonymous No.9607316]

>>9607290

Alright, fair enough. It always just kinda weirded me out since people seem to get up in arms about steak doneness more than the preparation of any other food on the planet.

What's a good method for assessing if a steak is medium rare when cooking it? I always fuck up when I cook steak and it comes out medium well.

[Anonymous No.9607354]

>>9607316
You cook your steak however you want it; steak afficionados love rare because they love the taste of steak, and steak tastes most like steak when it's on the rare side.

Frankly, get a meat thermometer. I could tell you how you should test it against the feeling of the meat of your thumb or some old wives tale, but just get a thermometer and cook it to about 135-140F. They're not that expensive, and you should have one anyway. It's getting toward the holidays, and that means you're going to be roasting stuff.

[Anonymous No.9607361]

>>9607354

Alright. I actually do have one, though I keep forgetting that I have it.

Any recommendations on cuts to buy? I tend to pan sear mine, but I'm trying to get better at using the shitty grills in my apartment complex.

[Anonymous No.9607377]

>>9607361
Rib eye is my personal favorite, strip isn't bad, and I won't turn my nose up at some sirloin either.

Grilling is fun, but don't feel like it's mandatory. Pan searing is a perfectly fine way to cook a steak; especially if you make a simple pan sauce to go with it.

[Anonymous No.9607548]

>>9606986
The more you cook them the better you get at getting temps down. And as for seasoning salt and pepper at the start, then garlic, thyme, and butter to finish in the pan. A personal favorite of mine was a blackened strip with a compound butter that had garlic, rosemary, thyme, and parsley on it over a bed of grits

[Anonymous No.9607563]

>order medium rare
>steak comes out medium well
>eat it anyways because I dont want to waste valuable meat

[Anonymous No.9607568]

Can someone explain why would anyone like to chew on raw meat for 5 minutes before cutting into the rubbery steak for another bite?

[Anonymous No.9607601]

>>9606986
>>9607003

[Anonymous No.9607611]

>>9607601

[Anonymous No.9607666]

>>9606986
I'm still perfecting my steak but here is my recipe:
1. Go to store and get a good steak. I usually get a new york strip with good marbling throughout but no big chunks of fat.
2. Leave steak out on counter to warm up a bit
3. Heat the cast iron skillet on medium to medium low heat, with just enough olive oil to coat the bottom of pan. Exact heat is subject to your pan and stove. You'll need to practice. Delicious delicious practice.
4. Trim off the extra fat around the edges. Sprinkle on a decent dash of salt and a generous amount of fresh ground pepper
5. Once the pan is just smoking hot, add the steak seasoning down. Quickly season the other side
6. Flip every minute and cook for 6-8 minutes depending on thickness of the steak. I usually go for about a medium rare. Adjust cooking times based on your preference, cut of steak, and pan based on experience. Again delicious delicious practice.
7. Take steak off and let rest for 5 minutes

If I'm feeling fancy I top it with some caramelized onions and mushrooms.
1. Dice up an onion, slice some white mushrooms, finely dice some a couple cloves of garlic
2. Add the onions and garlic with some oil to a pan heated to medium-low heat
3. Cook down for a couple minutes. Add the mushrooms, a couple dashes of brown sugar, and raise to medium heat
4. Once the onions start to brown, add a few splashes of balsamic vinegar and raise to medium high heat.
5. Once the liquids cook off, take it off the heat and top the steak with it.

[Anonymous No.9607679]

>>9607666
forget pic. Mushrooms weren't perfected in this one. Also check 'em

[Anonymous No.9607706]

>>9607601
This is the best graph available. You need to cook the meat enough to kill all the parasites.

[Anonymous No.9607777]

>>9607706
eh technically yes, thought properly butchered and refrigerated beef is pretty safe. I've had raw, blue, and rare beef many times with no ill affects.

[Anonymous No.9607788]

Rare is the safest way to order it at a restaurant. The best medium rare is better than the best rare, but it's "rare" for restaurants to do medium rare correctly.

[Anonymous No.9607790]

>>9607777
Holy fucking checked

[Anonymous No.9607823]

>>9607568

Try an aged steak rare, it's like tender sashimi

[Anonymous No.9607830]

>>9607666

>calling mushrooms and onions with sugar "caramelized"

leave

[Anonymous No.9607843]

>>9607568
This right here. Medium is the perfect ratio of flavour and tenderness.

[Anonymous No.9607889]

I also like my steaks photoshopped lmao.

[Anonymous No.9607917]

>>9607316
You can always cut the meat while its still on the grill. Im a cook at a local bar/restaraunt. The best thing on our menu is prime rib. Ill make a cut near the middle or near the thickest part of the cut (which we cut it ourselves with a meat slicer, kinda hard to fuck it up.) Ive only had one customer complain about the cut in the middle of their meat and I go out to them and explain its how i check how done the meat is.

Long story short, cut meat, inspect. If its too red/pink, cook it longer. Always better to check sooner than later. You can always cook it longer.

[Anonymous No.9608947]

>>9607666
You just cook the onions and mushrooms low and slow in butter you fucking retard

[Anonymous No.9608973]

>>9607843
I've never found a steak to get easier to eat with cooking. It's not a pot roast. You're not braising it. The only thing you're doing is driving off moisture and making it dryer and tougher.

[Anonymous No.9608990]

>>9608973
There's another thing you're doing when you cook a steak--rendering out the fat, and converting collagen (tough) to gelatin (soft).

This is important because it affects different steaks in different ways. Take a tenderloin or fillet: it has no large chunks of fat and no connective tissue in or on it. It's perfect when cooked rare. Compare to a ribeye, which often has larger pieces of fat in it, some connective tissue, etc. That would be better served cooked medium rare or maybe even medium if it's not of premium quality. A NY strip is mostly homogeneous and delicious rare, but that strip of fat down one side needs some more intense heat on it. I cook strips rare in general, but I give that fatty edge a little extra time on the heat.

[Anonymous No.9608993]

I figured this would be the best place to ask this but was Gordon in the right for getting upset over this steak?

https://youtu.be/eGryWqaZvgY

There's no denying this steak was burnt. After seeing this thread, well-done is far from what i expected it to look like

[Anonymous No.9608996]

>>9606986
Why do they call it blue when it is red?

[Anonymous No.9609000]

>>9606986
That rare is what I consider medium rare and the blue is what I consider rare.

[Anonymous No.9609011]

>>9608993
Gordon was 100% in the right.
Only a fucking nu-male manchild would order well-done steak and it was patently clear in this scenario that the reporter only did it for a talking point he thought would get a rise out of Gordon.
Instead, he got embarrassed and put in his place. Justice.

[Anonymous No.9609033]

>>9609011
Are you blind? This is what a professionally well-done steak looks like, Gordon just couldn't justify the fact that his restaurant fucked up so he got mad like a child, as usual

[Anonymous No.9609061]

>>9609033
Has anyone been to Gordon's restaurants? Is it even good?

[Anonymous No.9609145]

>>9609033
>professionally well-done steak

[Anonymous No.9609329]

Get good ribeye
Salt and pepper both sides
let set until room temp
While it sets, prepare grill.
Put steak on over high heat for a minute then flip for another minute, set off to lower heat side until it reaches your preferred doneness.

[Anonymous No.9609343]

>>9609011
>>9609033
Protip for dumb /tv/ sheep: he's acting.

[Anonymous No.9609347]

>>9608993
I mean yeah I would hate to cook a well done steak from quality meat but if the customer wants their meat like shoeleather I think the chef should oblige.

[Anonymous No.9609366]

Hot grill
Nice low fat meat
90 seconds per side, should have added more salt

Honestly, could have cooked it on a floor with heating.

[Anonymous No.9609380]

>>9609145
meme face all you want but there is a difference between beef jerky and a well done steak. i dont even like well done shit but stop being retarded

[Anonymous No.9609388]

Pick your poison co/ck/s

[Anonymous No.9609452]

>take bit of butter and add to pan. Nice and hot.
>season steak generously
>add to pan
>should only flip once
>come out medium-rare with proper sear
>garnish
It's boring, but it works.

[danger chete No.9609769]

>>9609380

[Anonymous No.9609788]

>>9609388
obscure boys

[Anonymous No.9609793]

[Anonymous No.9609846]

>>9609793

Stop buying ghetto beef

[Anonymous No.9610055]

>>9609793
This is only true for ground beef.

[Anonymous No.9610070]

>>9609793
there is always the possibility of food poisoning, even with thoroughly cooked food

[Anonymous No.9610073]

>>9606986
How come on every single one of these comparison images the only variation in the steak is the size of the raw centre between the overcooked sides? Why has somebody who can cook steak properly never made one of these images? Medium rare should be solid pink, not 50% raw 50% grey.

[Anonymous No.9610575]

>>9610073
the idiots that eat it past medium have only recently discovered fire, and don't know about sous vide.

[Anonymous No.9610580]

Here you go you filthy animal.

[Anonymous No.9610586]

I know chefs who regularly talk shit about customers who want steak well done.

[Anonymous No.9610680]

Doing a 1lb ribeye tonight, plan on cooking about 30 mins in 250 oven and then finishing off in a skillet

Is there any reason not to get my skillet as hot as I can to do the final sear? Asking because I have an induction cook top that gets hot as fuck and fills my house with smoke, not sure if it's TOO hot

[Anonymous No.9610750]

there will be a lot of smoke when searing a steak, and typically you heat the oil until it begins to smoke before searing

[Anonymous No.9610991]

>>9607011
No proper cooked

[Anonymous No.9611038]

>>9607011
i do the same but i wash the salt off and dry the steak, and turn the heat up to high and then i oil the steak instead of the pan. heat the oven to highest setting.

30 seconds, flip, 30 seconds, pan into oven for 2 1/2 minutes, flip, 2 1/2 more minutes and then done.

[Anonymous No.9611047]

Like dis

[Anonymous No.9611667]

>>9607011
So, when are you going to cook that?

[Anonymous No.9611739]

>>9607011
A lot of effort for a rare to almost blue rare looking steak.

[Anonymous No.9611903]

>>9611047
Cast Iron Boyz

[Anonymous No.9612139]

well done with sriracha on the side

[Anonymous No.9612178]

>>9607563
praise jesus another reasonable person is out there
were going to make it anon

[Anonymous No.9612190]

>>9609033
The only people I know who eat well done would say say that isnt even close to done enough

[Anonymous No.9612211]

>>9609793
Fuck food poisoning,i don't want my steak cooked to the consistency of boot leather.

[Anonymous No.9612212]

>>9606986
>buy an Inkbird temperature controller (picture related)
>plug in a crock pot
>add water and heat to 130 degrees
>seal steak in a ziplock bag
>suck out air with a straw
>put it in the hot water for an hour
>fire up your cast iron or stainless pan with a little oil until it starts to smoke
>cook your steak for 30 seconds on each side
>serve, no resting required
If you've got a crock pot and a good pan already all it costs is $35 for the temperature controller. I am HORRIBLE at cooking steak and even I can't fuck this up.

[Anonymous No.9613026]

>>9611903
The only way

[Anonymous No.9613031]

>>9613026
Patrician. Gonna make me sum 2day

[Anonymous No.9613036]

hot take: there is only one correct way to cook a steak (well seared medium rare)

preferences in 'doneness' are just an expression of latent autism

[Anonymous No.9613042]

>>9613036
>Not golden seared and blue
Found the bitchnigga

[Anonymous No.9613045]

>>9613042
case in point

[Anonymous No.9613050]

>>9613045
>Bitchnigga evasion tactics

[Anonymous No.9613074]

>>9606986
raw

[Anonymous No.9613133]

>>9611739
Yeah, but it taste gud

[Anonymous No.9613166]

Well done.

With ketchup.

Fuck you.

[Anonymous No.9613219]

>>9607706
you can eat fresh beef raw.

pork's the one with the parasite

[Anonymous No.9613234]

>>9607011
That's a proper looking steak

[Anonymous No.9613251]

cast iron + induction is the cheapest way to get consistently perfect steak

[Anonymous No.9613346]

>>9607011

Dude why did you over cook it?

[Anonymous No.9613700]

>>9608990

Quality post anon. Thank you

[Anonymous No.9613704]

>>9609033

Jesus Christ I could use that as a sandal

[Anonymous No.9613710]

>>9609033
British cuisine EVERBODY

[Anonymous No.9614214]

I know this steak doesn't exist. I know that when I put it in my mouth, the Matrix is telling my brain that it is juicy and delicious.

After nine years, you know what I realize?

[Anonymous No.9614256]

>>9614214
SEETHING

[Anonymous No.9614363]

>>9607011
>>9607679
>10/10 would dine well.
Everything else is too well done.

[Anonymous No.9614999]

>>9614363

[Anonymous No.9616270]

>>9607679
add some green bell peppers to the mushroom and onions for 11/10 meal

[Anonymous No.9616446]

>sous vide

Yea or nay?

[Anonymous No.9616487]

>>9607016
You might as well have a burger.

[Anonymous No.9616508]

>>9606986
OP it's simple. Don't over think it. Just go with the simplicity. Let your steak come to room temp. Cover liberally with kosher salt and fresh ground black pepper. Pre heat oven to 425. Put cast iron skillet on stove hot as hellfire. When the pan is hot put steak on. Let sear 2 minutes on both sides then place 1 tablespoon of butter onto steak and place the pan in pre heated oven for 3 to 4 minutes for perfect medium rare. Remove from oven and let rest on cutting board 5 minutes and then serve. Wa la. Perfect steak every time.

[Anonymous No.9616513]

>>9616508
this is optimum. what a bro anon for posting this

[Anonymous No.9616531]

Simple method:
Season, pan seared and cook, rest, enjoy.
Best method:
Season, throw in oven until it hits medium rare temps, rest, pan sear and baste to finish it off, enjoy immediately

Once you get more comfortable with the different cuts and stuff you can start experimenting with different seasoning, marinating, cooking methods, pan sauces, etc

[Anonymous No.9616535]

Is it just me or is the grass fed steaks done better around medium. As opposed to anything else which should be a smidge past rare.

[Anonymous No.9616553]

Yummy steakums

[Anonymous No.9616556]

>>9616553
It's burnt

[Anonymous No.9616572]

>>9616556
>burnt

I don't think you know what that word means

[Anonymous No.9616610]

I used to prep my own meals day to day until I got super lazy.
Medium rare, sauteed vege, grilled potatos, and I eat my steak with apricot jam. Got the inspiration from Ikea where they serve jam with their meatballs, it's pretty darn good.

[Anonymous No.9616624]

well done

[Anonymous No.9616688]

>>9606986
rare to medium rare for home, start off medium/well till you know what you are doing as its hard to fuck that up.

If I eat out, chef choice. the person cooking it knows what they are best at, and i'll let them decided, so long as its not cold, i'm good with anything.

also the blue is not blue, that looks amazing, I have never seen blue rare that looked like anything but fucking raw before.

[Anonymous No.9616712]

>>9606986
>>9606986
>>9606995
>>9607043
>>9607274
>le medium rare is the best meme

STOP
FUCKING STOP THIS SHIT YOU NUMALE BUGMEN REDDIT SHITPILES

Different cuts of meat are best cooked in different ways
Leaner cuts are better rare
Fatty cuts are better more towards medium.
Fat needs more time under heat to render and release delicious oils and make the fat tender and soft rather than chewy and unenjoyable. In a fatty cut like a ribeye cooking it rare is a waste of all the marbling in the meat, you'll get more flavor mileage out of cooking it a bit longer.

[Anonymous No.9616714]

>>9606986
>take it out of the fridge well before cooking it
>season with salt and pepper
>fry on the highest heat possible
>use rapeseed oil or similar
>render the fat, if you have visible fat
>don't overcook it
that's literally it, steak is actually very simple to cook, people think it's hard because it's a meme food

if you want it to be more exciting
>add garlic and thyme or rosemary to the pan while frying the steak
>towards the end add butter
>baste the steak with the butter

[Anonymous No.9616718]

>>9616446
>cooking in plastic

[Anonymous No.9616720]

Every single one of you stupid niggers always needs to cook like this.

Finish on a grill.

https://www.youtube.com/watch?v=GZ4xl7XJM08

If you do it any other way, you're a dumb asshole.

[Anonymous No.9616725]

>>9616446
only if you want to go trough 80% more effort to get 20% better tasting steak at best

[Anonymous No.9616726]

>>9616720
>45 mins in the oven
>needing thermometers

nigga i'll grill a steak up in 12 minutes and it's great

[Anonymous No.9616736]

>>9616726

And it's shit hard for 70% of the "medium rare" you're looking for.

You bake it to 125ish then you slap it on a 700 degree grill with a pad of butter. That's a steak. You people are new at this.

[Anonymous No.9616737]

>>9616720
wat

You grill first and then finish in the oven u dumdum

[Anonymous No.9616738]

>>9616726

I love talking to the teenagers who haven't spent much time with steak. You need to learn the craft.

[Anonymous No.9616741]

>>9616737

And this is why I reach out to the trailer park crowd. It's not all what gramma taught you.

[Anonymous No.9616745]

>>9616741
This is literally what high end steakhouses do

[Anonymous No.9616749]

>>9616736
medium rare is a meme
rare for lean steaks
>room temp, hot sear on the grill = done in 6 minutes + rest time
medium for fatty steaks
>room temp, four minutes on each side in the grill for an inch and a half ribeye + four minutes indirect heat with the cover down + rest time
beautiful steaks

[Anonymous No.9616751]

>2017
>eating it rare
>not breaking into a cattle ranch and literally chewing on live animals

[Anonymous No.9616755]

>>9616745

https://www.youtube.com/watch?v=GZ4xl7XJM08

[Anonymous No.9616763]

>>9606986
Anyone here work at a typical steakhouse?

I used to work at Outback Steakhouse and every once in a blue moon we would get an order for a Black and blue baseball cut or cross cut steak. I have no fucking idea how the person consumed it they must be half bear!

[Anonymous No.9616764]

>>9616745

Sorry, My fucking buffer fucked me.

https://www.youtube.com/watch?time_continue=1&v=CnuFrNjAgyM

[Anonymous No.9616779]

You either want mom's simple cook mode or real steak. It's entirely up to you.

Do what you want.

[Anonymous No.9616785]

>>9616763

A line worker.

[Anonymous No.9616800]

>>9607049
I would go for fresh garlic instead, but that's just me.

[Anonymous No.9616804]

>>9616785
Very keen deduction.

[Anonymous No.9616808]

>>9616804

Like assholes don't exist every single day. You don't know how to cook so shut the fuck up.

[Anonymous No.9616816]

>>9616763
>>9616785
>>9616804

I am the Outback worker and also the one who replied. What seems to be your boggle?

Are you upset that people ordered those black and blue steaks or upset that I used to be a linecook?

[Anonymous No.9616817]

Anyone else prefer rump to ribeye?

[Anonymous No.9617727]

alright, lets get this shit started.
>medium rare burgers

[Anonymous No.9619036]

>>9607917
You're a fucking idiot

[Anonymous No.9619047]

>>9617727
a necessity to ensure that your garbage quality transported-warm burger meat isn't going to literally give you some kind of horrible infection

places that get their meat delivered fresh and grind it themselves can get away with rare burgers but 2bh i dont see the point of it, i find the texture kinda unpleasant.

[Anonymous No.9619054]

>>9606986
Go outside. Get a cast iron pan and goto your propane burner on your propane grill. Crank that up on high and place the pan on there until it is smoking hot.

Meanwhile, you should have left your steak out to become room temperature. Very generously coat the outside with salt and pepper, put it on very heavily because non of that gets inside the steak.

Place steak on smoking hot pan and you should hear the sizzle. Do 3 minutes a side and if you have tons take the steak and hold the side part on the pan searing that too. The inside will not be done at this point so transfer the steak into some aluminum foil or a couple of plates or bowls stacked together, after 10 minutes the steak should have finished cooking itself. Boom. Perfect medium rare.

[Anonymous No.9619069]

>>9612211
I don't get this meme, honestly, the rarer steaks I've had have always been the tougher ones

I'd rather it be cooked through so the fat drips out a bit and the meat actually comes apart

[Anonymous No.9619131]

Heh. Kids step aside this is how it's done.

>sous vide to desired doneness
>slam it in a pan or grill hotter than the sun
>flip once

Everything else is secondary.

[Anonymous No.9619151]

>>9619047
>rare burgers but 2bh i dont see the point of it, i find the texture kinda unpleasant

Pretty much this. I cook my steak rare and grjnd my own cryovac'd beef for burgers so I could eat it raw but a burger should only be 1/4" thick max and cooked well done. You fucks making rare and medium thickass burgers are fuckin' up bad.

[Anonymous No.9619186]

just cook your fucking food

no one is asking you to attack it with a blowtorch

but don't serve a guest a raw unseasoned steak and pretend it makes you a chef

[Anonymous No.9619314]

>>9614214
That you fucked up a perfectly good steak?