/ck/ - Food & Cooking

Into the fridge it goes

>>12208703
>peppering before cooking
Epic fail. Enjoy your burnt pepper

>>12208703
Don’t salt it until right before you cook it . The salt draws out moisture and makes it hard to sear properly.

>>12208703
Could be thicker, but it's pretty nicely marbled. Doesn't look aged though.

8/10

>>12208710
Salting long before cooking helps it keep the juices in whike cooking as long as your really give it a good rub in. But just salting the surface will pull the juice out, yes

>>12208709
I like it.
>>12208710
Doing a reverse sear, so that won't be a problem.
>>12208714
I personally don't like too thick a steak. I think even a half inch thicker than this would make me too full. Moot point though cause this is as thick as the store had anyway.

>>12208709
>>12208710
This! OP ya dun fucking goofed big time.

>>12208710
Salt enhances flavor, and the more time salt spends on the meat, the deeper it can penetrate. If I'm not getting fancy with my steak, I oversalt it with a very coarse seasalt when I air it in the fridge, and then wipe the salt off and pat it dry with a paper towel before cooking. Because the outer layer of meat has less water, it actually sears better.

It's not so much low moisture content of a steak that makes it taste dry(Dry aged steaks are superior.) but when the cellular matrix of the meat breaks down, to the point that juices, including rendered fats, and the gelatin produce by collagen breakdown, can flow out of the meat.

>>12208708
U got a gross long hair in ur fridge

Finished errands, then promptly got distracted by internet. No biggie, I had a slightly late lunch and I'm not even hungry just yet.

Oven set to 250F, low and slow.

>>12209731
cook it you faggot

Temperature thermometer in!

Target 120F for a little under medium after searing. The 30 minutes is more just to check up on it. Last time I did this, I think it took my oven more like 35 minutes.

whats the point of oven cooking your steak?

In you go!
>>12209753
It's called reverse sear. Same-ish concept of sous vide. I don't eat steak too often, otherwise I'd buy a heater for it.

Rinsing some rice to go with it.

Set and forget. Be back in an hour or so!

Bah, 30 minute timer went off but it's not even close. Gonna just give up on the timer.

Took a peek, cause why not. The oven light is broken, which is annoying.

>cooking steak low and slow instead of hot and fast

This is why you buy a grill, or pay for a steak house meal.

Oven cooked steaks like that are pure ass.

Almost time! Reverse sear finales move fast, so there was no opportunity to upload anything while I finished up. Currently chowing down while posting!
>>12209902
You finish the steak on the pan/grill, hence "reverse sear".

>>12208703
You forgot to trim the fat

Pan heating, oil shimmering, butter and garlic ready. Let's go.

That's what I like to see coming out of the oven.

Here we go!

Flip 1, after about 20 seconds. Already looking fine.

Flip 2!

3! Also seared the sides, of course. But couldn't take pictures while holding the steak on its side.

Ain't it a beaut. (Sans the flake of garlic skin.)

Carved up. Look at that pink!

>>12210151
Cut it into pieces and pics

Plated. Forgot to warm the plate in the oven, so I gotta eat fast before it cools too much.

>>12210112
>You finish the steak on the pan/grill, hence "reverse sear".
Oh I know the method, and it's shit compared to a proper steak.

to get a cook steak you have to keep flipping it every 40 seconds or so. If you don't you are just unevenly cooking it.

>>12210161
all gristle

>>12210137
>the virgin temperature control

And here I am right now! Hope ya'll enjoyed.
>>12210165
I beg to differ. This shit is fucking delicious.
>>12210167
It's already cooked through, son. This is just to sear the outsides. It spent only about a minute and a half on the pan.

>>12210180
i swear i was seeing your posts on /biz/ or maybe it was /tv/

>>12210192
Nah, this is my first time posting.

>>12210180
>literally no nutrition in OP's meal
>Steak and rice with chopsticks
>Steak cooked incorrectly
>Eats at desk

Disgusting.

>>12210180
That looks like shit but we got the same mousepad so it's all good

>>12210206
Fair
I'm asian so I have a chopstick license
Shitposting
Fair
>>12210249
That pic just came out shitty and blurry. Too late to take another though.

>>12210151
I feel you could have gone further with the sear, probably a full minute to each side. But still, it’s a fine steak.

>>12210264
Fuck, you need a license for chopsticks? I’m white and I own a pair, how fucked am I?

>>12208703
>salting and peppering before the heat
find the nearest cliff and try to fly with no wings would you?

>>12210155

> medium well

absolutely disgusting

>>12210155
A bit more done than I prefer, and you probably could have got a better sear. But it looks alright and probably tastes fine as well, assuming you like a medium steak.

>>12208708
it won't cook in the fridge

>>12210180
>steelseries
faggot detected

>>12210383
every good chef salts early.
Been that way for a few decades now.

>>12210301
>I’m white and I own a pair, how fucked am I?
You'll never fuck, weeb.

>>12210161
It's overcooked you goddamn gay faggot. Jesus Christ literally everything you did was wrong and dumb. I fucking hate you and your whole fucking family

>>12210413
>putting a space after the >
what the fuck is wrong with /ck/

>>12210482
yeah, but that's not true

>>12210180
You live like a manchild and your underwhelming cooking ability reflects it.

>>12210264
>I'm Asian
Is it true that Asian women have sideways vagineas

>>12210633
I have proof, do you?
https://www.nytimes.com/2004/02/25/dining/chefs-who-salt-early-if-not-often.html

>>12210171
flaming cuck

>>12208710
Ladies and gentlemen, look at this retard. The surface should be as dry as possible prior to searing.

>>12210112
That’s not a reverse sear you stupid fuck. A reverse sear is the opposite; you sear the shit out of it first and then cook it

>>12212248
>you sear the shit out of it first and then cook it
that's just normal cooking bro.

reverse sear is to cook first, then sear when you're done.

>>12212248
Lurk more faggot.

>>12212248

why are people here so obsessed with steaks?

>>12212282
toxic masculinity.

>>12212282
Probably because it's one of the easiest things to cook to restaurant level quality with no effort. For high end steakhouse quality, you just buy prime grade, dry aged.

>>12212415
most all proteins can be cooked to restaurant quality. Hell I ate a lobe of Fois gras yesterday with a few of my friends at home. It was from hudson valley farms (the same place that provides all restaurants with fois)

>>12212415
*foie I don't know why my phone replaces the e.

>>12210180
>chopsticks vertically inserted into the rice
kys yourself faggot

does anyone here season a steak with something besides salt and pepper?

>>12212716
i put paprika and cumin

>>12212716
faggots here will say it's too much but.
paprika
ancho chile powder
cumin
coriander
cayenne
dry mustard
oregano (mexican)
salt (I salt the night before)
pepper

All of these enhance the beef; not overpower it.

>>12212774
Cumin where?

Heh. *Snort*

>>12212282
Same reason as bacon. It's le in le thing le xDD

>>12210180
>rice with steak
Oh no..

>>12208708
Nooooo!!1!!1!

>>12210151
Your technique makes me unconfortable to be honest.

What exactly was the point of it all?

Next time, just sear on the pan like a man instead of doing some gay shit with the oven and a thermometer. It looks like you went through a whole lot of trouble for crappy results.

>>12212282
>why are people here so obsessed with steaks?
It is the best thing ever.

If some day they ban meat eating, and you become unable to purchase or aquire meat products or meat bearing animals, I will go around eating people's dogs and cats just to savour that delicious taste once again!

Remenber that before trying to ban meat producers.

here's a grill for ya

>>12212716
If it's not dry aged, I'll sprinkle a little worcestershire sauce on it to add some umami.

>>12210482
You are wrong. Seasoning cold meat and letting it sit is a good way to make shoe leather. 15 minutes, tops.
And if you ever salted fish early in my kitchen I’d fire you.

>>12213348
Read the thread before you comment, dumbass.
You'll see an article with Thomas keller and the bitch from Zuni cafe that says all good chefs season early.

>>12208703
overcooked

>>12213355
I don't know about all that. You can't just cherry-pick articles that suit your claim the best so you can say that it discredits any other method.
>t. weeaboo with a rice cooker who pays +500$ on keyboards/mice and doesn't post his cooking in the designated cookalong thread
Patti would be disappointed, Anon.

>>12213443
>thomas keller isn't a good source of cooking info
You've been BTFO take your licks and move on; you'll learn more this way.

>>12208703
Dann

>>12208710
>pretending to be retarded on the internet

Mad lad

>>12210161
That looks so gross. All that work for a 2/10 steak. Just throw the thing in a hot pan for three minutes on each side.

>>12210383
>he doesnt salt and pepper the steak then let it sit out until room temp so the flavor soaks in

ABSOLUTELY SHAMEFUL M9

>>12209770
>sous vide

French for "lazy cooking meant to reduce flavor"

>>12210161
what the fuck....

>>12213119
>recommends grill to azn
nooooooo gooklanders have no space for grill hardware at their home

>>12213469
and did you leave your meat in the refrigerator for a day or two?
this isn't the same as salting and peppering a steak an hour or so before you throw it on a pan
at least salt and pepper it while it's on the heat. i'll only meat you half way and that's all you'll get

who the fuck is thomas keller anyway?

>>12214175
>this isn't the same as salting and peppering a steak an hour or so before
really it is. It only takes about 40 minutes but longer is better.
https://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html

>who the fuck is thomas keller anyway?
Doesn't surprise me that you would ask this.

>>12213119
wait a second
is that a plastic barrel?

>>12214207
in the case of steak, that might be a nice method for his subjective tastes
however, if i were to contend with a .com article on this matter hen i wouldn't be arguing with you
but there's a damn good reason that fancy restaurants send a server around carrying grinders

>>12214373
>but there's a damn good reason that fancy restaurants send a server around carrying grinders
it's because they are lazy and you can always do a better steak at home. The only good steakhouses to go to do their own aging. But even then you can get dry aged steaks online now so that point is moot.

As far as seasoning your steak after cooking..well sel gris is always good no matter how you made the steak. Finishing salt is easily available on amazon.

>>12214373
so this is the power of /ck/

>>12212716
I cook steaks three ways.
Either Montreal steak spice.
S and P.
Or I rub some some paprika, salt, and white pepper. I use that rub for when I make a peppercorn cream sauce.

>>12212716
cumin and various spices spice rub

Killer Steak Every Time.
Turn on and heat your cooking source 500 degrees F.
Salt, pepper, onion powder, garlic powder side one and let sit 10-15 min.
Turn and do other side.
Cook turning every 5 minutes until you can fuck it. Finish with a little butter. Enjoy your mouthpussy orgasm.

>>12210180
You're a horrible person and you shouldn't be allowed to cook until you go through re-education. I'm not kidding, kill yourself.

>>12208703
That steak looks really nice, how much did it weigh and cost?
>>12208710
I salt my steaks the night before. They come out amazing that way.
>>12210161
Would definitely have preferred more rare and a better sear but it probably taste good anyways.