/ck/ - Food & Cooking

>>13749059
Method please. That looks based af.

looking juicy homeslice

>>13749059
Is that KY jelly?

And here's the inside.

Was pretty delicious and had a consistent interior. Also more photogenic than my previous deep fried steaks.

This is how I would cook 2 inch thick or thicker steaks. However I prefer 1.5 inch or less steaks purely deep fried. They get a thicker crust that way which is better to eat, despite a large brown ring making them look worse in photos.

>>13749093
Moooooooo
Look at all that fucking blood.

>>13749063
Preheated oven to 250F. Cooked about an hour to 115F interior tested with a Thermapen Mk4.

Tried to dry the surface as well as possible with a paper towel and then a fan while I heated my beef tallow to 375F. Deep fried for 1 minute for the crust.

Rested 5 minutes.

>>13749093
Post the whole method (timings, etc.), please.

Sorry, just seen this >>13749117

Cool. Ta.

>>13749072
Beef tallow.

>>13749109
Pretty sure it's medium rare.

>>13749059
Just dont try airfryer.. fucked up my steak.. was all watery.

>>13749144
I won't. I'm pretty much settled on <1.5 inch thick ribeye steak dried in the refrigerator overnight or infront of a low fan for a couple hours cooked purely with a deep fry.

Of all the steaks I've ever had that is the best. I think I've reached the pinnacle of steak.

For very thick steaks pre-cooking in the oven seems necessary. I have another 2 inch steak I will try chilling in the freezer before the deep fry step so I can leave it in longer for a better crust without overcooking.

>>13749167
Not him. Do you need to deep fry after the oven? I want to try this but had in mind to just fry them off in a pan after to sear and brown them. That won’t work, no?

>>13749109
It's myoglobin, you dipshit.

>>13749205
And myoglobin is found in blood you daffy twat

>>13749200
Yeah you can just sear in a pan if you want. That's a standard reverse sear.

I used to sear in a pan but became obsessed with getting a perfect crust on every surface of the steak. That led me to deep frying.

There's nothing wrong with pan searing. The more added fat the better. Hold your steak up on its sides with tongs to sear the edges.

I absolutely love deep frying and won't go back to regular frying but it still works well.

>>13749232
Ok, great advice, thanks, man. I really want to try this. I’ve got some thick steaks to do this weekend so I thought I’ll give it a go then. When I add back to pan, should I use a good layer of oil? Or would you use butter?

Hear you on the holding up. I love crispy fat on a steak so I usually do this until it’s almost all seared through, then brown either side and then put in oven. So basically going to do all that but in reverse. Only difference being with my usual method, the searing renders enough of the fat so I don’t use anything extra. Just wondering about this particular aspect if I try your method.

>>13749231
retard

>>13749263
>ad hominem
You lose. Thanks for playing.

>>13749252
I'd use tallow, ghee, or butter. In that order of preference. To me those taste best. They are also healthier than oil, especially when cooking.

>>13749093
you need to rest that steak more

>>13749328
You don’t have to rest when you reverse sear, 1-2 minutes of direct heat only cook the exterior

>>13749342
Is that why it’s leaking more than arterial spray from Ichi the Killer?

>>13749328
I've seen some people say to rest for ten minutes but I'm okay with five. I will try ten in the future and see if it significantly changes the juiciness when eating.

I don't really care about how it looks in photos. It's all about eating it for me.

>>13749347
It was juicy and delicious. I can't imagine it getting much better.

You seem like a pseud who doesn't cook or eat good food. If you judge just by watching videos and looking at photos you'll end up thinking a good meal is made with glue and motor oil.

>>13749059
Based.

I’m the dry reverse searing guy from the other thread, in 12 hours I’m making this 0.900 kg Sashi bone in steak.

Reverse searing is based.

>>13749351
Rest it however long, just as long as a bunch doesn't pour out when you cut it. It might do better to cover it while it rests so it doesn't get cold, but has time to come down in temp.

>>13749396
If you cover them the crust becomes soggy, leave it on a plate in the warm oven with the door semi open

>>13749287
Are you stupid? Myoglobin is the juice found between muscles, not blood.

>>13749419
Under normal conditions, myoglobin circulates in the blood bound to plasma

>>13749431
But not in a cut of steak, all the blood is drained out.

>>13749396
It's not that much. The steak overall was just incredibly juicy and very large.

Something I do differently than most is not salt until I eat it because salt draws moisture out if the meat. Maybe you're accustomed to dry meat.

>>13749093
You forgot to let it rest, that's a shame.

>>13749436
you're a moron

>>13749439
I rested it five minutes. It also tested before deep frying. Doesn't seem like longer would matter much.

>>13749443
I'm smarter than you, pseud. Post your steak.

>>13749455
you don't even season your steaks

>>13749455
Lie all you want but we can clearly see you fucked up. You could barely wait 10 seconds to start stuffing your face, fat fuck.

>>13749093
Looks like my PoC ex gf on period day.

>>13749462
I use salt when eating.

Salting before cooking results in dry meat. I did that in the past, like everyone else who just unthinkingly follows others and can't firm their own opinion.

>>13749464
You're that conspiracy theorist who claimed there was sauce or rub on my other steak, aren't you?

>>13749436
>Maybe you're accustomed to dry meat
If by that you mean your mum, yes, most evenings.

>>13749312
Ok, cool. What is tallow? I know what the word means but could this be beef dripping? I’m in the U.K. and I haven’t heard the term tallow like this but it seems like it could be beef dripping. Like basically beef fat. Very good to make roast potatoes.

>>13749477
This. I never put salt on any kind of meat because it dries it out. Want salt, put it on when it’s on the plate.

>>13749477
Can't say I am, and I don't follow your gay little blog either. I just see a steak taking a bath because some faggot forgot to rest it.

How do I keep my steak warm when I eat it after resting?

>>13749500
Tallow is rendered suet, which is the fat from around the kidneys. Rendered fat from other places on the cow is lower quality and ends up with a different consistency.

And yes I'm referring to beef tallow. I think sheep and goat fat can also be called tallow.

>>13749505
Based and saltpilled. I never believed the niggers who said that salt makes meat juicer thru “reverse osmosis”. It’s an old wife’s tale like “searing seals in the juice”

>>13749508
I rested it for five minutes after deep frying and it rested for another about five minutes after cooking in the oven while I heated my tallow.

I know because I cooked it.

Why are you posting your uninformed opinion?

>>13749531
Rest it next time.

>>13749516
If you want to rest it long enough to not get any juice on the plate you actually are deliberately letting it cool down.

Personally I think that is retarded. I'd rather eat my meat still warm. That's why I rest for five minutes.

But I guess it's important if you're a photographer trying to appeal to braindead plebs who think the glue and motor oil in food advertising looks delicious.

>>13749553
Sure, bud.

>>13749555
I’m asking because at the steak house I go to they always serve the steaks in a hot cast iron plate (not warm, really hot) who keeps it warm as I eat, but the meat is not leaking.

Could these steaks be reverse seared like this anon said? >>13749342

>>13749518
Ah, ok. I’ll look in the supermarket anyway. Thanks again. Really helpful tips. Perfect looking steak. I’ll do a thread Sunday night (UK time) so look out for it and give me your feedback, based OP. Thanks for the thread.

>>13749520
Yeah. They’re just fucking retarded. It ruins meat to salt it while cooking. Haven’t done it for years, never had any problems with taste or flavour.

>>13749599
That steak looks dry as hell. And it's not touching the pan. It's sitting on onions which appear uncooked. The pan can't be modifying the interior temperature much at all.

If you don't want to leak any juice you have to let it cool down. That's literally the only way to prevent juice from getting on the plate.

https://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html

Put it in the fridge overnight before eating for best results! Or stop worrying about photoshoots and eat it how it tastes best.

This is a reverse seared steak: >>13749093

It was incredibly juicy and very delicious. Rested for 5-10 minutes total but it was very thick do it's unlikely the center cooled down at all.

>>13749059
I too made steak tonight

>>13749654
Ok anon I forgot to say that it’s a picture from google not the real thing.

It’s something like this and yes it’s not cast iron I was wrong

>>13749654
That’s what I do, I’m thawing my steaks 24 hours in the fridge, dry them and leave them on the table for 2 hours before throwing them in the oven, but only before drying them again with a towel.

I don’t give a fuck if my meat leaks, it was still juicy as fuck as you can see but since I like experimenting this time I’ll try resting it in the warm oven for at least 5 minutes.

What can I do with the pan filled with grease? Can I pour everything in a jar and put it in the fridge so I can use the fat to cook? If yes how long will it last before rotting?

>>13749824
That nigga raw asf

>>13749844
Nah, it came out of the oven rare at 125F and cooked 2 minutes in the pan so it’s medium rare

>>13749287
>crying ad hominem on a website where faggot and nigger has been an ingrained part of the vocabulary since day 1
I seriously hope you guys don't do this.

>>13749555
He’s right though, the same source you use confirms this.

https://www.seriouseats.com/recipes/2018/10/reverse-seared-steak-recipe.html

>There's no need for a resting period before serving, thanks to the low-heat method used in the first stage of cooking.

>>13749824
I usually rest in the microwave. I don't want to risk overcooking my steak with an actively heated oven. I boil a bowl of water first (4 minutes) so the inside of the microwave is slightly warm.

How much you can reuse fat depends on the quality and how saturated it is. I use tallow many, many, many times. Sometimes multiple times a day for weeks. I occasionally filter with a coffee filter but most of the time don't strain it at all. I actually just leave my used tallow in my Dutch oven for storage because I don't use it for anything else.

There's something called the Inherent Oxidation Stability index which beef tallow scores extremely well on. Also I have a ChefAlarm thermometer and never let the temperature hit 400F which I believe is important. Once you hit the smoke point of a fat they burn and taste bad.

https://www.clovegarden.com/ingred/oilchart.html

>>13749896
This steak is reverse seared: >>13749093

He was one of the mental retards in this thread saying I didn't rest it long enough because there's a little bit of juice on the plate.

Now you're saying I didn't even need to rest it at all. So he can't possibly be right.

>>13749844
lol, no it isnt

some people simply enjoy meat on the rarer side, that doesn't make it raw.

>>13749520
I use salt and sugar in my steak seasoning and let it sit in the fridge anywhere from 2-4 days to dry out. I usually flip them halfway. It definitely gives them a nice crust.

>>13749615
>It ruins meat to salt it while cooking
this was salted before cooking, it wasn't dry at all >>13749957

>>13749961
>sugar

>>13749998
Salt draws out moisture. I'd bet you'll get a nicer crust without salt on the surface.

Try it and judge for yourself. I've done both and I always get a better result salting after.

>>13750038
>Try it and judge for yourself
That was A5 wagyu ribcap, not something i have on hand readily.

Hnnnghh I can’t wait

>>13750057
Make sure it's room temperature before you start cooking otherwise it won't cook evenly.

>>13750057
Beautiful. Let us know how it turns out.

>>13750057
Bro trim that fat. Grapefruit spoons

>>13750133
lmao, don't listen to this retard

>>13750121
>>13750125
I’ll make the thread in 10 hours circa when I cook/eat it.

>>13750133
Yeah I know I should cut the fat on the left but what would I do with the line of red meat attached on the left?

>>13750155
Save it and then put it under the drivers seat of the next Uber/taxi you take. I often do this with old meat

>>13750167
B-but I paid 26€ for this fine Finnish steak

>>13750167

>>13749824
Based steak bro. I was the person asking you for advice earlier ITT but also the person you talked to last weekend when my ex bailed on me. Cooking Sunday so keep an eye out.

>>13749844
> I have no taste and like my meat boiled
Git gud, bruh.

>>13749059
Why didn't you bread it?

>>13751219
I like seared meat. When you bread it the breading gets crisp but not the surface of the meat.

>>13750155
Here’s the thread if you’re interested in the result:

>>13751835

Also bumping this based thread