Steak thread

[Anonymous No.9834709]

Post your best steaks. I'm cooking up this bad boy right now.

[Anonymous No.9834728]

>>9834709
remember not to get too close to well done.

[Anonymous No.9834780]

Is there an objective best way to prepare a good steak? Is the stove-to-oven method the best?

I read an article once and the author wrote something like, "It's simple! Just blah-blah-blah-blah-blah", with each "blah" being a separate stage of the preparation process explained in one word.

Does it really take six steps to do justice to the meat?

[Anonymous No.9834793]

>>9834709
Had some filet mignon that came out very good on George Foreman. Marinated for 6 hours with little bit of squeezed orange juice,soy sauce,garlic/onion powder,rosemary. This is most recent

[Anonymous No.9834794]

About steaks, what's a wagyu filet mignon like? That tender meat with no fat.

Is it marbled? What's the loin like?

[Anonymous No.9834797]

>>9834794
>no fat
>is it marbled

[Anonymous No.9834801]

>>9834709
Finished cooking it and I already ate it all. This was right after it was done resting. Probably one of the best steaks I've ever made.

[Anonymous No.9834804]

>>9834797
They managed to get fat into every half inch of the meat, I was just wondering what the tenderloin looks like.

[Anonymous No.9834807]

>>9834801
Holy shit that needs just a little more time on the pan

[Anonymous No.9834811]

>>9834801
what the fuck did you do to it?

[Anonymous No.9834821]

>>9834801
nice filename

[Anonymous No.9834824]

>>9834801
this is now a food gore bread

[Anonymous No.9834831]

>>9834807
It's almost completely raw my dude what are you fucking talking about
>a few more minutes
a little bit more time, get the fuck out of here

[Anonymous No.9834848]

>>9834807
It was perfectly cooked to my taste.

>>9834821
4chan X fucked up the filename. It was supposed to be "cooked sirloin.jpg"

>>9834824
Why gore? The steak tasted great.

[Anonymous No.9834857]

>>9834848
It's fucking raw you dolt
R

A

W

[Anonymous No.9834865]

>>9834848
>4chan X fucked up the filename. It was supposed to be "cooked sirloin.jpg"
How the fuck did it manage to do that? Did it just ignore the rename of your repost?

[Anonymous No.9834882]

>>9834857
Steak is for raw.
Best taste, best texture.
Take your fucking shoe leather loving ass elsewhere.

[Anonymous No.9834884]

>>9834865
Pic related, and it's not a repost.

[Anonymous No.9834888]

>>9834882
I didn't know dogs could post on 4chan. How does it feel being a cucked species?

[Anonymous No.9834889]

>>9834884
for what purpose?

[Anonymous No.9834901]

>>9834889
Just in case my personal information is somehow saved in a file name.

[Anonymous No.9834924]

>>9834901
Yeah, "cooked sirloin.jpg" would have been a bad choice. Those elite super hackas would have had a lot fun with thst one.

[Anonymous No.9834930]

>>9834924
I post things on 4chan other than steaks I've cooked. I just forgot to reset the filename on this post.

[Anonymous No.9834931]

>puts finishing salt on while it's still cooking

[Anonymous No.9834940]

>>9834931
I've always put salt on steaks before I cook them. Are you not supposed to?

[Anonymous No.9834942]

>>9834882
Raw does not equal rare jackass. It looks raw in the middle. You probably cooked it cold didn't you?

[Anonymous No.9834943]

>>9834801
needs way higher hear next time, the entire surface of the steak should be at least the color of those browned bits on the edges

that is if you aren't just trolling

[Anonymous No.9834954]

Made a ribeye the other day. Holy shit it was perfect. It practically melted in my mouth. Gonna get another one later.

[Anonymous No.9834979]

>>9834780
>objective best
As long as you get a good sear and correct inner doneness, the method doesn't matter.
However, reverse-sear or sous vide is objectively the easiest way to make a perfect steak and not fuck it up.
Six steps? Yeah, I'd say it's definitely that simple.

[Anonymous No.9834982]

>>9834942
I like my steaks blue rare.

>>9834943
I've cooked my steak to the point where it developed a "crust" in the past and I've never liked them as much as I like steaks cooked like I cooked this one.

[Anonymous No.9834986]

>>9834982
That isn't blue rare though, it's too cooked to be blue rare, while simultaneously being undercooked due to low heat. Blue rare is 5-15 seconds a side on high heat.
That said, if you like it and you aren't having stomach issues or other illness then do what you want.

[Anonymous No.9835281]

>>9834801

Dude, you have absolutely zero idea how to cook a steak. Temp was WAY too fucking low and it's raw as fuck. None of the fat has rendered at all. You can pretend all you want that it tasted good, but just know that you're a fucking idiot.

[Anonymous No.9835349]

>>9834801
>clearly a completely different cut than what OP had
>/ck/ takes the bait

Hello, nu-4chan

[Anonymous No.9835691]

>>9835349
Are you retarded or something?

[Anonymous No.9835745]

>>9834793
>marinates an already tender cut in acid for 6 hours
>drops it on "grill" while still wet
>wind up with grey looking shit with "grill" marks

fucking terrible

[Anonymous No.9835761]

>>9834801

[Anonymous No.9835773]

I have a thin-cut new york strip that I need to cook today. Dunno if I'll just do the chapalin steak method and make it into a steak sandwich or a pseudo philly or whatever.

[Anonymous No.9835778]

Steak from last summer or maybe the summer before.

[Anonymous No.9835780]

>>9834982
you think you have an informed preference but actually you just suck at steak. nobody who knows what a good steak tastes like will like the way you cook yours, including yourself

[Anonymous No.9835781]

>>9835745
Don't reply to people who purposefully do things poorly.

[Anonymous No.9835828]

>>9835778
Filet mignon or something from another time

[Anonymous No.9835832]

[Anonymous No.9835886]

>>9834801
>>9834793
wait, is this a food gore thread?

[Anonymous No.9835895]

>>9835828
looks burnt to me

[Anonymous No.9835899]

>>9834801
has to be a troll but fuck man you can see in the OP that the pan is nowhere near hot enough
and sure enough you have yourself a steamed but blue rare steak, somehow
great job, dingaling

[Anonymous No.9835905]

>>9834884
4chan filenames start with 15--- for liek the last two years

[Anonymous No.9835920]

>>9834982
Oh ok, so you just have shit taste then. There is no fucking way that steak is the best it can be, you are delusional

[Anonymous No.9835928]

>>9834801
if this isn't a troll, then i hope you didn't actually eat this

it can pass as a steak thats undergone 1/2 of the reverse sear method

that is, this steak is still salvageable, just blaze your pan as hot as you can get it and place the steak on it for a few minutes each side

meat thermometers are kind of a must if you aren't a seasoned steak cooking veteran and you should be aiming for around 128 F at the center

[Anonymous No.9835931]

My most recent, was super tasty.

[Anonymous No.9835952]

>>9835931
that actually looks pretty good, first one in the thread. congrats

[Anonymous No.9835970]

>>9835832
Nice raw fat :/

[Anonymous No.9835976]

>>9835970
are you retarded?

[Anonymous No.9835985]

>>9835976
are you butthurt?

[Anonymous No.9835991]

I like my steaks well done. What are you fags going to do about it!

[Anonymous No.9836023]

>>9835828
>nice charred crust full of smokiness and flavor
>juicy, medium rare

best looking steak in here

[Anonymous No.9836095]

>>9834709
why do you use pan for steak? Use this

[Anonymous No.9836193]

>>9835976
uhhh anon notice how the fat is opaque instead of translucent?

[Anonymous No.9836583]

ny strip i ate last week

[Anonymous No.9836605]

>>9834793
This is an abomination

[Anonymous No.9836609]

Looks over cooked but it's rare inside.

[Anonymous No.9836612]

>>9834801
Yikes! Ever tried turning the heat up past medium-low?

[Anonymous No.9836619]

https://www.costco.com/Japanese-Wagyu-Boneless-Ribeye-Roast%2C-12-lbs.product.100311435.html
Reminder for steakfags costco is selling imported japanese wagyu ribeye for 999 buckos for 12lbs

[Anonymous No.9836634]

I'll post a few of my steaks

[Anonymous No.9836637]

>>9836634

[Anonymous No.9836640]

>>9836637

looking great.

[Anonymous No.9836641]

>>9836637

[Anonymous No.9836649]

>>9836641

[Anonymous No.9836651]

Will post some of what I have.

1/x

[Anonymous No.9836653]

>>9836649

[Anonymous No.9836657]

>>9836653
If you guys have tried a chuck eye steak before, you might want to give it a shot. Affordable and can be nearly as good as a ribeye

[Anonymous No.9836663]

>>9836657

[Anonymous No.9836669]

>>9836663
This one was cooked in the cast iron skillet

[Anonymous No.9836677]

>>9836651
2/x

[Anonymous No.9836681]

>>9836669
You are a lot better at cooking steak than me.

>>9836677
3/x

[Anonymous No.9836684]

[None !JEWS.kY0hk No.9836688]

regards from 2^3chan

[Anonymous No.9836691]

>>9836669
Ooh, give me some of that juicy meat

[None !JEWS.kY0hk No.9836708]

>>9836688
this was the best i've cooked yet

[Anonymous No.9836720]

>>9836708
Looks nice and so do the Brussels sprouts

[Anonymous No.9836729]

What do we think of this?

[Anonymous No.9836737]

>>9834979
>sous vide
Why would anyone who values their life cook food inside a plastic bag? This meme needs to die.

[Anonymous No.9836739]

>>9836729
Looks pretty great to me. 8/10

[Anonymous No.9836746]

>>9836637
Bit rare for my taste.

[Anonymous No.9836748]

>>9836729
The fat cap could do with a wee bit more rendering, but the meat looks top notch.

[Anonymous No.9836761]

>>9834709
>bad boy
sad soy?

[Anonymous No.9836827]

>>9836737
>Never had food cooked with one

[Anonymous No.9836840]

>>9836827
If you understood anything at all about what happens when you heat plastic like that, you would never ever do it again.

[Anonymous No.9836847]

>>9834709
Made this yesterday with a pan sauce of broth, wine, and shallot.

[Anonymous No.9836897]

I remember my dad did this thing with a steak, I think it was a giant sirloin, where he coated it in egg white and then completely covered it in kosher salt, I think, said he got the idea from somewhere in South America?
Anyway he baked it in the oven and when it was done the salt crust fell off instantly. Apart from being a bit salty, which wasn't even a big deal, it was some of the best steak I've had
Does ANYONE have any idea of what I'm talking about ?

[Anonymous No.9836914]

>>9836897
https://foodwishes.blogspot.com/2016/12/salt-crusted-beef-tenderloin-no-lomo.html

Is your dad Columbian?

[Anonymous No.9836918]

>>9836748
I'll be honest with you, I cut it off and ate it on bread like jelly.

[Anonymous No.9836925]

>>9836914
Irish actually, but yeah that's what he made
Fucking fantastic, nice crust but the shell retained all the juices. He's also never been to south america so I have zero idea where the fuck he got the idea

[Anonymous No.9836982]

>>9836925
I've wanted to try it for a while. Is it very salty?

[Anonymous No.9836993]

>>9835778
Clean your fucking grill, & stop refilling that rusty tank

[Anonymous No.9837002]

I managed to make a new thread in stead of replying, but anyway, I made some steak too
>>9836995

[Anonymous No.9837114]

is skillet better then grilled? I've always grilled

[Anonymous No.9837134]

>>9837114
I'd say it falls between gas and coal.
If you're not using coal, you might as well be frying it in some oil and butter.

[Anonymous No.9837148]

>>9834780
i just turn the burner as high as it will go and cook each side and the edges for about a minute each in some butter. gets a nice med-rare/rare steak with good sear on the outside everytime.

[Anonymous No.9837350]

>>9836688
magnificent!!

[Anonymous No.9837857]

>>9836993
Why do either of those things? What benefit would it bring the food? I clean off the grated part of the grill where the meat goes, the part where the stuff falls is gonna be gross no matter what, so I don't see the point in cleaning it.

[Anonymous No.9838269]

Alright, I listened to some of your guys' advice. Here's a New York strip steak I cooked today.

[Anonymous No.9838272]

>>9838269

[G8rH8r No.9838296]

>>9838272
>>9838269

[Anonymous No.9838348]

>>9838269
>>9838272

do you live in a prison? wtf is this lighting?

[Anonymous No.9838371]

>>9837857
If the tank rusts through it'll explode and kill you or burn down your house.

[Anonymous No.9838373]

>>9835931
"grill marks" are only good when the rest of your steak isn't anemic looking grey. in other words when the steak is properly seared throughout (dark caramel color, not grey shit), and the "grill marks" are BLACK not the color the rest of the steak is supposed to be. if you don't have a grill setup that is capable of this (i.e. a grill that gets up to 1000F) then use a fricken cast iron pan. this grey looking shit with fake grill marks is fucking pathetic.

[Anonymous No.9838574]

>>9838269
Looks like liver. Pathetic

[Anonymous No.9838681]

>>9838269
It might help to get some warmer lights and/or open a window or something...

[Anonymous No.9838751]

>>9838272
What are you working with? Gas, electric? And did you crank it to the highest?

[Anonymous No.9838847]

No troll
Fuck off with your raw steaks. It's only on this board do I see" the elite cult of raw steak eaters"

Glad this shit is quarantined here

[Anonymous No.9839421]

Put two strip steak stacked in foil tonight for breakfast tomorrow. Vigorously rubbed with salt, pepper, cayenne and crushed garlic.

Pan searing them, will post pics tomorrow morning

[Anonymous No.9839503]

>>9834801
Hey I have those same plates

[Anonymous No.9839692]

>>9836688
looks tasty

[Anonymous No.9839719]

>>9834780
only real fuckups I see in OP are non-room temperature steak (salt is still visible, though he could have added it after getting it up to temp), and adding pepper before searing which will just burn and add a nice complex fucking burnt flavor to the steak

[Anonymous No.9839753]

>>9836657
5 bucks? i´d had to pay at least double that in germany. triple it if you want actual marbling

[Anonymous No.9839802]

>>9838847
If you think raw is rare you're an idiot.

[Anonymous No.9839822]

Tried pansearing a thin steak in my cast iron skillet for the first time, but it came out tougher than expected even though I cooked it for the usual time. That just something that happens with thin cuts or did I fuck up using a cast iron skillet? Only my second time using one.

[Anonymous No.9839843]

>>9834709
OP, your steak is too cold to cook yet. You need to let it come up to room temp before you start.

[Anonymous No.9839973]

>>9836688
>>9836688
>>9836688
dubs x2
check'em
<3

[Anonymous No.9841066]

Just got finished with breakfast steaks

A little past the wellness I wanted but turned out amazing with the 8+ hour rub I put into ir

[Anonymous No.9841071]

>>9841066

Insides

[Anonymous No.9841210]

>>9841066
Are those burnt cloves??

[Anonymous No.9842269]

>>9841210

garlic pieces

[Anonymous No.9842755]

R8 my meat

[Anonymous No.9842774]

>>9836657
I fucking love chuckeyes. My favorite. Then ribeyes.

[Anonymous No.9842812]

>>9837114
I use to 100% grill and tried skillet one day.

Never really went back unless I'm cooking more than 2. Its not like grilled steak is bad, it's just that skillet sears so evenly and perfect when you get the timing down. I also find the seasoning is more pronounced so you can really get the flavors you want. Grilling on charcoal gives you the charcoal flavor and gas leaves the meat's own flavor to stand out.

If you haven't tried skillet it's simple: 3-4 minutes each side in hot oil, 1 minute held on the fatty side, roughly the the same or a minute more each side in the oven. Presto, perfect medium rare steak.

[Anonymous No.9842820]

>>9836729
Nice job. What's the method?

[Anonymous No.9842892]

>>9836914
>I received a food wish for lomo al trapo a while back
>no lomo
i can relate to this

[Anonymous No.9842901]

>>9842755
Looks pretty darn good my friend. I'd slam. 7/10 only because i like a little harder sear/crust.

Attention everyone: crank the heat up as high as possible when cooking steak! It's better that way trust me

[Anonymous No.9842914]

Has anyone ever had a denver steak cut? i hear good things, not sure if meme

[Anonymous No.9842930]

>>9842755
NOT RESTED WHAT THE FUCK

[Anonymous No.9843075]

>>9838371
Proof? I somehow doubt that anything other than it losing pressure slowly and then eventually being empty would happen.

[Anonymous No.9843196]

>>9836657
Very tasty cut
Buy it if you see it, they go fast

[Anonymous No.9843207]

>>9838272
Much better

[Anonymous No.9843257]

>>9834940
you used huge grain salt that's either sprinkled on dishes last or put into a grinder

maybe you like your stuff massively oversalted but that shit's either gonna oversalt your food or just roll off the top before it salts your meat

[Anonymous No.9843325]

>>9838269
>>9838272
Turn off your flash you wang

[Anonymous No.9843543]

>>9834709
nice start.
>>9834801
bad finish.

[Anonymous No.9843661]

>>9839719
You would have to leave a steak out on the counter for at least 6 hours in order for it to get anywhere close to room temperature. If you leave it out for 2 hours, the warmest it will get is about 48-50 degrees F.

[Anonymous No.9843666]

I have some expensive steaks and I don't really know what to do with them. I was thinking about seasoning them with salt and pepper, using a sous vide to get the internal temperature to rare or medium rare, and then using a cast iron with butter to sear the outsides. Is this the right approach? Should I add stuff like garlic and rosemary while searing?

pic related

[Anonymous No.9843674]

>>9843666
broil it

[Anonymous No.9843691]

>>9843661
You know that room temp doesnt literally mean room temp?

[Anonymous No.9843699]

>>9843691
You're fucking retarded, my man.

[Anonymous No.9843720]

Made this for my boyfriend tonight, just one of those simple Safeway select steaks.

[Anonymous No.9843932]

I dont know what this would be graded as for the gradient, but using a skillet and letting the temperature go down before cooking helped a lot

[Anonymous No.9843966]

>>9843699
>t. retard

[Anonymous No.9844100]

Made this guy to celebrate getting a new job. Was just a fun last min thing but I think it turned out well.

[Anonymous No.9844144]

>>9843720
nice. that definitely earned you a reach around

[Anonymous No.9844372]

[Anonymous No.9844744]

>>9843966
>no you are!
good one chip

[Anonymous No.9844758]

>>9836729
Reverse sear. I've tried pretty much every method of cooking a steak and this is the one that has given me the best and most consistent results. 275 for 15 minutes then 30 seconds in a cast iron pan with butter and a little oil.

[Anonymous No.9844762]

>>9844758
Was meant to be for
>>9842820

[Anonymous No.9844763]

>>9834801
Kay, is that you?

[Anonymous No.9844766]

[Anonymous No.9844775]

>>9843720
wifey material xD

[Anonymous No.9844781]

>>9834709
Just had a two inch thickie sirloin that looekd very similar to this tonight.

Came out well. I got a cast iron recently and this was my first time using it for a steak, was worried I'd overcook it.

Also cooked up some dope ass potatoes in duck fat.

[Anonymous No.9844792]

>>9836708
>>9836729
chuck us a recipe for dem sprouts

[Anonymous No.9845348]

>>9839802


>>9839802
If there's blood then it's raw. Do you eat your ground beef raw? Are you a fucking ghoul

[Anonymous No.9846340]

>>9834801
mmm, slightly steamed steak

[Anonymous No.9846350]

>>9845348

Hey dipshit, do you know the difference between hemoglobin and myoglobin?

[Anonymous No.9846367]

>>9838269
>>9838272
is that human meat?

[Anonymous No.9846383]

>>9845348

This is how michelin chef prime rib looks. Is that raw?

[Anonymous No.9846408]

>>9834709

[Anonymous No.9846413]

>>9844766
You done good. What's in the potato?

>>9844372
recipe for potatoes?

[Anonymous No.9846491]

>>9846413
>You done good. What's in the potato?
skagenröra
basically shrimp salad with dill

[Anonymous No.9846496]

>>9846491
>skagenröra
Fugggg I just looked up some recipes of it that sounds good af. Will try to make some this week.

[Anonymous No.9846524]

>>9846413
friend made those potatoes but as far as i remember he just cut them in small chunks, cooked them a little, then drizzled them with olive oil, paprika, parsley, salt pepper then into they oven they went for like 10min?
nothing special really.. just mix them well before you put them into the oven

[Anonymous No.9846650]

>>9836669
i want to fuck you in the ass while you fuck me in the ass.... if only it were possible.....

[Anonymous No.9846658]

>>9846496
Don't ever post my picture again, thief

[Anonymous No.9846661]

>>9837148
Doesnt the butter burn at high heat??

[Anonymous No.9846680]

Which one would you pick and how would you like it cooked?

[Anonymous No.9846682]

>>9846680
2 perfectly good steaks ruined by cutting them thin to make 4 "steaks"

[Anonymous No.9846683]

>>9846680

[Anonymous No.9846691]

>>9846682
What are you talking about? It's 4 different steaks

[Anonymous No.9846753]

>>9839719
I always put pepper before cooking, often actually grind it in the hot oil. Burnt pepper is such a fucking meme, all it does is bring out more flavor.

[Anonymous No.9846760]

>>9846658

[Anonymous No.9846765]

>>9846658
>>9846760

[Anonymous No.9846771]

>>9846658
>>9846760
>>9846765

[Anonymous No.9846778]

>>9846771
>>9846765
>>9846760
>>9846658

[Anonymous No.9846780]

>>9846778
>>9846771
>>9846765
>>9846760
>>9846658

[Anonymous No.9846790]

[Anonymous No.9846798]

>>9846383
Hell fucking yeah. He just tapped the meat to a burning hot skillet and removed it. Nasty

[Anonymous No.9846829]

>>9846760
>>9846765
>>9846771
>>9846778
>>9846780
>>9846790
Pure autism

[Anonymous No.9846847]

>>9846829
and you responded to him

[None !JEWS.kY0hk No.9846990]

>>9843666 (Checked)
Sear, cook sous vide @ 130 C, sear again. I added garlic and thyme to the bag for the one in this thread.

>>9844792
Olive oil, kosher salt, black pepper, roasted at 400 F / 200 C for around 35 minutes.

[None !JEWS.kY0hk No.9847033]

>>9843666 (checked)
Sear each side for one minute, cook sous vide to 129 F / 54 C for about an hour, sear each side for another minute. I added thyme sprigs and a smashed garlic clove for the one I posted here; the rest is as you said.

>>9845348
Sprouts, olive oil, kosher salt, black pepper. Roast at 400 F / 200 C for around 35 minutes. Keep an eye on it because 40 minutes had previously carbonized mine.

[Anonymous No.9847179]

>>9846847
Thanks for the (You), dipshit

[Anonymous No.9847381]

>>9835828

That looks beautiful.

[Anonymous No.9847408]

I prefer my steak medium to medium rare no exceptions

[Anonymous No.9847422]

>>9844766
Now you know that is way too lean to be an incredibly juicy and tasty steak.

[Anonymous No.9847434]

>>9836847
It is RAW

[Anonymous No.9847522]

It's hard to beat the taste and smell of wood fire cooked food

[Anonymous No.9847534]

[Anonymous No.9847538]

>>9847522
>he doesn't cook his steaks over molten lava

pleb

[Anonymous No.9847553]

>>9847538
Now with extra cancer

[Anonymous No.9847634]

[Anonymous No.9849200]

>>9846383
Jesus Christ, I came.

[Anonymous No.9849275]

>>9836847
I laughed too hard anon, get it together

[Anonymous No.9849440]

>>9847538
>molten lava
lava is molten per definition

[Anonymous No.9849444]

>>9849440
That was a free gift.

[Anonymous No.9849447]

>>9849444
it's the only one i've ever gotten

[Anonymous No.9849856]

[Anonymous No.9849894]

>>9845348
good thing there isn't any blood in steak, then.

[Anonymous No.9849907]

My mother just grills meat on a grill-pan until it's cooked
I don't think I ever ate steak with butter in my entire life

[Anonymous No.9849943]

Overcooked this one a wee bit but fuck was it tasty.

[Anonymous No.9850065]

[Anonymous No.9850552]

My last one. It was pretty ok until I added the secret sauce. Then it was perfect.

[Anonymous No.9850792]

>>9846680
B, medium rare please and don't fuck it up

[Anonymous No.9850933]

>>9834801
perfectly done. nice job. hotter sear next time though

[Anonymous No.9851280]

>>9849943
thats not overcooked, its just not high quality meat

[Anonymous No.9851335]

>>9834801
Jesus did you fucking boil it? Wow, more heat and get a good sear on that. Finish in the oven.

[Anonymous No.9851548]

>>9845348

[Anonymous No.9851555]

>>9844100
Nice

[Anonymous No.9851568]

>>9845348

Shit bait.

[Anonymous No.9851645]

>>9841071

congrats on your leather

[Anonymous No.9851654]

>>9844372

why does this look like an "in memorum" picture

[Anonymous No.9851675]

>>9834709
16 oz NY strip cooked medium rare with garlic mashed potatoes.

[Anonymous No.9851737]

>>9834801
>>9834848
>>9834882
>>9834982
This is like a delusional owner kitchen nightmares episode

[Anonymous No.9852216]

Get on my level.

[Anonymous No.9852234]

>>9852216

[Anonymous No.9852259]

>>9852216
That’s a roast not a steak. And making a roast is easy as fuck

[Anonymous No.9852394]

>>9843932
Bread looks good

[Anonymous No.9852465]

>>9836657
A relatively unknown cut of meat which is quite good. But like >>9843196
says they go fast. Since there are only 2 chuckeyes per cow they are hard to find.

[Anonymous No.9852483]

>>9834794
The whole reason it’s tender is the excessive marbling.

The marbling IS fat.

Your question makes no sense as indicated by >>9834797

[Anonymous No.9852485]

>>9852259
It's one big steak sliced roast style moron. Easy their soy boi

[Anonymous No.9852492]

>>9834801
The translucent pinkness of this makes it look more like a pork steak than beef steak. Either way it looks terrible.

[Anonymous No.9852541]

>>9835931
I’d eat this over >>9834801 any day.

[Anonymous No.9852545]

>>9835991
Lemme guess, you dip it in ketchup too?

[Anonymous No.9852552]

>>9836609
Prove it.

[Anonymous No.9852553]

>>9852485

>their

[Anonymous No.9852563]

>>9836619
>Japanese
>Wagyu

Is it imported Kobe beef from Kobe Japan or is it not imported Kobe beef from Kobe Japan?

[Anonymous No.9852567]

>>9836634
I’ll take the one on the right.

[Anonymous No.9852571]

>>9836657
This is the version of steak I got raised on. That allowed us to have steak for dinner while not putting my parents in the poor house.

[Anonymous No.9852574]

>>9836651
What cut is this? I want this.

[Anonymous No.9852582]

>>9836681
Yours still looks good.

[Anonymous No.9852590]

Practicing on a better piece of meat from the local butcher, getting the hang of making a great streak.

[Anonymous No.9852592]

>>9836840
I doubt that

[Anonymous No.9852594]

>>9834801
Is this the next picture to get passed around like that anaemic looking pizza?

[Anonymous No.9852601]

>>9836847
I’ve done this before by mistakenly throwing in the wine too soon and the steak starts to boil in it instead of just forming a sauce.

[Anonymous No.9852603]

[Anonymous No.9852605]

>>9852563
says on the page
It's imported from japan but it isn't from kobe, or if it is that isn't specified. It's just imported A5 wagyu.

[Anonymous No.9852616]

>>9852603

[Anonymous No.9852623]

>>9852590

One more shot before I finish it off, gonna look for a good cut of 2 inch strip for my next round.

I don’t think I could ever eat a steak that isn’t medium rare

[Anonymous No.9852630]

Salt optional, stove unnecessary
>cooking your meat
>I seriously hope you guys don't do this

[Anonymous No.9852643]

>>9852630

Pan seared > putting your steak in the oven

Salt is MANDATORY. Don’t fuck up yor steak, salt pepper and garlic in the pan.

[Anonymous No.9852647]

>>9852630

[Anonymous No.9853169]

>>9836982
I’m curious about this too. >>9836925

[Anonymous No.9853180]

>>9846680
>>9850792
Your steak, sir. A perfect medium rare

[Anonymous No.9853182]

>>9838269
It looks like you are using a crappy cell phone flash. Either stop using the flash and hold your phone very steady or use it and then alter the picture with some filters until you get something that looks like what you are actually looking like in person. Otherwise, we will not have a good idea of what your steak actually looks like. Same with this:
>>9834801
>>9838272

[Anonymous No.9853184]

>>9852485
>pre-cutting your steak prior to eating

what's wrong throatlet think your gonna choke? perhaps you should stick to shoving dicks down your throat instead

[Anonymous No.9853192]

>>9838272
It looks good aside from the cool, blue-toned lighting.

[Anonymous No.9853201]

>>9853180
Man I just got a raise and all I want is this fucking steak
sadly I don't have the energy to cook it right now

[Anonymous No.9853203]

>>9853180
God damn I want that

[Anonymous No.9853331]

>>9852590
Keep practicing. Looks pretty good but like 75% of the steaks posted in this thread, it needs higher heat for a better sear. I'd definitely eat it, though.

[Anonymous No.9853338]

Can I get a rating on my steak fellas?

[Anonymous No.9853346]

>>9842755
Chuck steak/10

[Anonymous No.9853355]

>>9842812
I don’t know how to grill and my mom always used to pan fry steak. My boyfriend originally was dedicated to grilling but after I made him a nicely crusted, pan seared steak with a wine reduction, he appreciates a good pan fried steak.

[Anonymous No.9853358]

>>9853338
Nailed the rare temperature i was aiming for, but was disappointed with my sear. First steak I ever charcoal grilled. Guess I should raise that coal rack all the way up right under the grilling surface next time

[Anonymous No.9853362]

>>9842901
>crank up the heat as high as possible
>shows steak that has a very light crust

[Anonymous No.9853366]

>>9842914
No idea what that even is.

[Anonymous No.9853371]

>>9843661
Lol. I would envision you shoving a meat thermometer in there to see when it reached the room’s actual temperature.

[Anonymous No.9853377]

>>9847434
It was medium well. Although I should have cut it for the picture. I think the blood there is just because of the texture of the meat (a little rough on top, letting the juice pool
>>9852601
Nah, I didn't start the sauce until the steaks were out of the pan. Why? what the fuck is wrong with it? It tasted fantastic.
>>9849275
Are two or more of you the same person? Cuz its suspicious that nobody's actually said why you think it looks wrong.

[Anonymous No.9853386]

>>9843720
>petite sirloin
These are underrated. They are perfect portion sizes (not too much, not too little), easy to cook, and decently tender and flavorful. Also typically pretty reasonably priced.

[Anonymous No.9853392]

>>9843720
The very front piece looks vaguely like a vagina.

[Anonymous No.9853400]

>>9843932
How did you cook it and for how long? Looks good anon.

[Anonymous No.9853412]

>>9844766
I don’t like my steak that rare but damn does that look good.

[Anonymous No.9853440]

>>9853412
>>9844766
That looks more blue than rare.

[Anonymous No.9853472]

>>9853362
Looks like a good crust to me. Not the best ever but certainly better than most in the thread. Show us your steak

[Anonymous No.9853498]

>>9846496
That’s not steak but it looks so good. I haven’t had crispy duck and roast BBQ pork in so long.

[Anonymous No.9853506]

>>9846680
C - medium rare

[Anonymous No.9853516]

>>9834801
You fuckers are the reason people think rare steak is a meme

[Anonymous No.9853521]

>>9846798
Lemme guess, nothing but the best well done for you?

[Anonymous No.9853537]

>>9835832
Did you cum all over the meat or something? Fully cook the fat next time

[Anonymous No.9853543]

>>9836657
lol that's the shit I use for ground beef when the store is out of roast.

[Anonymous No.9853555]

>>9849943
After going through this whole thread, I would happily eat almost any of these

[Anonymous No.9853560]

>>9850065
I want your meal

[Anonymous No.9853565]

>>9850552
>hamburger steak

[Anonymous No.9853569]

>>9853543
Well it is from the same cut. If you're not able to make a good steak out of the cut then you should just stick to grinding it. Lol

[Anonymous No.9853614]

>>9852485
>one big steak sliced roast style
do you actually have a mental impairment? perhaps you don't know the difference between a steak and a roast

[Anonymous No.9853619]

>>9852623
aside from what the other guy said about the sear, it probably doesn't need a pound of pepper on it either

[Anonymous No.9853638]

Steak this thread inspired me to go buy t and cook

[Anonymous No.9853639]

>>9834801
>rare.
>completely raw.
my sides, you are a fucking idiot

[Anonymous No.9853673]

>>9853638
My exact preferred doneness to boot

[Anonymous No.9853686]

>>9853638
Looks good. Any oil in that pan? Could probably just use a little more, maybe some butter after that first flip. Seasoning? Hope you're planning to pepper it afterward .

I don't cook steak regularly but here is a shoulder chop of lamb that I prepared like steak

[Anonymous No.9853688]

Let the pan smoke before you put meat on it retards

[Anonymous No.9853692]

>>9849440
>water is wet by definition

[Anonymous No.9853695]

>>9853688
For the love of god, this

[Anonymous No.9853697]

>>9853686
I did finish with butter, coarse pepper and some garlic and smoked salt once it was plated.

That chop looks fabulous anon, you're fortunate to be able to source something like that. I spend what feels like hours scouring for something worth buying out here.

[Anonymous No.9853701]

>>9853692
..yeah, so if somebody said something like "boiling your food in wet water" they'd be retarded.

[Anonymous No.9853708]

>>9853686

>>9853697
Thanks. I saw your next post and could already tell I jumped the gun and that you did butter and season it. Looks amazing.

Lamb 2/3

[Anonymous No.9853719]

>>9853708
God bless anon

God fucking bless

[Anonymous No.9853720]

>>9853708
>>9853686
Lamb 3/3. Shoulder chop eats like a beef sirloin steak or maybe NY strip steak

[Anonymous No.9853724]

>>9853638
Same.
But I'm fucking poor so I had to get a slim cut from the butchers "specials" pile of meat they had to pull off the shelves so I didnt take pictures.

[Anonymous No.9853740]

>>9836840
>implying heating a plastic bag to 129F for an hour is a big fucking deal

You dumb motherfucker.

[Anonymous No.9853755]

>>9853724
I am sorry anon. I hope you get to have a nice steak soon.
Though manager special can still taste pretty great too

[Anonymous No.9853847]

Strip loin done rareish, steamed broccoli, baked potato, baja salad and a bottle of Paxis, a red blend that was quite good.

My wife isn't usually a red wine drinker, but even she enjoyed a couple of glasses.

[Anonymous No.9853856]

>>9853847
Drunken cross section.

[Anonymous No.9853874]

>>9834793
>As someone who has actually done steaks on a foreman before when his grill ran out propane and actually liked how the results came out...

Never do this again, sweet jesus man... at least let them dry.

[Anonymous No.9853888]

>>9853755
It was okay. I left it on one side for too long and bits of it got an almost-burnt sear, and I opted for one that had more marbling in it but because it was so thin I ended up eating just a bunch of buttery-smooth fat. Which isnt so bad I guess.
Only paid $3 so fuck it

[Anonymous No.9854148]

>>9852643
Eh? Why salt in the pan and not before?

[Anonymous No.9854310]

>>9852234
Can I pay you in blow jobs?

[Anonymous No.9854326]

>>9852590
Put it in a pre-heated on high pan (even if you don’t have cast iron) for about a minute or two each side. Turn heat down to medium for another 4 or so minutes each side, maybe 2-3 for a steak that thin. Voila. If you season before you seat, make sure you pat the seasoning into the meat a bit before throwing it into the pan.

[Anonymous No.9854335]

>>9853338
Looks good, how is it seasoned? Charcoal grilled > gas.

[Anonymous No.9854345]

>>9853377
I am >>9852601 - it doesn’t look bad it just looks like it got a bit boiled on top. I’m also looking at it from my phone and the image isn’t a close up so it could just look wrong.

[Anonymous No.9854353]

>>9853472
I haven’t got one to share yet. I’m just pining over all of yours. I would still eat most all the steaks in this thread.

[Anonymous No.9854363]

>>9853856
Delicious/10

[Anonymous No.9854390]

>>9836737
You get bags meant for the purpose. Sous vide is the best method to get consistently good results. It works especially well with chicken and fish where an extra 30 seconds in a pan or on a grill can mean the difference between juicy and delicious and dry and inedible.

[Anonymous No.9854539]

What's the least fatty cut that is still tender?

[Anonymous No.9854703]

>>9854539
Filet/tendwrloin

[Anonymous No.9855325]

My steak

[Anonymous No.9855327]

>>9855325

[Anonymous No.9855331]

>>9855327
How did I do? The burnt parts are mostly just the pepper I seasoned it with

[Anonymous No.9855338]

>>9855331
Forgot pic

[Anonymous No.9855352]

>>9855338
>didn't cut it open
gee i wonder why

[Anonymous No.9855374]

>>9855352
I’m a brainlet when it comes to steaks, so I’m not pretending to be some sort of expert. I think I might have overcooked it but it still tastes delicious imo.

[Anonymous No.9855478]

>>9853371
The Food Lab did it years ago, newfag.
http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html

[Anonymous No.9855759]

>>9855374
Looks like a floating dick in the thumbnail.

[Anonymous No.9855949]

>>9853688
>>9853695

I don't think so necessarily. What's worked for me consistently has been throwing it in a pan for 3 minutes on each side on medium heat, letting it rest under foil for 10 minutes, then throwing it in a scalding hot pan for 1 minute on each side while butter basting (bf can't stand lukewarm steak, so I had to find a method to serve it hot). Then again, I'm on an electric stove so its not really an exact science. I also never taste the steak since I can't eat red meats, so he might just be nice about it without telling me.

What's the benefit of going straight into a super hot pan?
I'm >>9843720 by the way.

[Anonymous No.9856129]

How shit tier is frozen meat? I can get frozen ribeye for like 11 eu/kg or non frozen for 22 eu/kg.

[Anonymous No.9856315]

>>9843257
W R O N G
R
O
N
G

[Anonymous No.9856592]

OK
I always eat shit frozen food, but I just got a nice job and I want to start preparing good food on my own.

I am starting with a Ribeye (no bone). I need to get rest of ingredients tomorrow.

1 I take meat off the fridge at least 20 mins prior to pot frying.

2 I am making it M/MR , so 4 minutes each side on a pan with olive oil. Is sunflower okish, or is it a nono?

3 Sea salt- before putting steak on the pan, or after taking it off? How about pepper?

4 Meat needs to rest for 2 mins before eating.

That's my plan for the meat. What do I prepare to side it with? Vegetables? Simple potato pure? Meat is OK quality, but nothing special, so should I prepare some butter sauce or something? I hope you can give me some simple tips, I am just starting out. Thanks!