/ck/ - Food & Cooking

Porterhouse
Medium rare
Rubbed with salt and pepper
Seared
Bit of A1 on the side for the occasional tang

Ribeye
Medium/Medium Rare (i thank my Ex's family for getting me off of eating pure carbonized steak)
salt + pepper seasoned
as for sauce (totally depends on my mood if i have it at all): red wine jus or a creamy green/pink peppercorn sauce

Ribeye
Rare
Salt + pepper seasoned
I make a red onion and chilli jam served on the side.

>>4455037
>Ribeye
>Blue rare
I swear this board is just filled with tryhard hipsters who only eat what they think is fashionable

Ribeye
Medium rare
salt+pepper
Mushroom sauce

Served with a good pale ale

Ribeye
Medium rare
Seared for 3 minutes at a super high heat on each side with salt and pepper
Then cooked with garlic and butter, and basted with a spoon

>>4455115
>Ribeye
>not the greatest cut of beef ever

>>4455124
I'm not arguing with that but cooking it like a fillet steak is retarded

>>4455128
ribeye is pretty good but porterhouse and tri-tip are just as awesome. i just prefer ribeye for some unknown reason. just cooked with it enough that its my go-to steak above all else

>Filet
>Well-done
>A1 sauce
Lel

>>4455110
Posting the recipe for my jam for anyones enjoyment, its not a real jam because it can be made in about 10 minutes.

Caramelize red onions in a little olive oil.
Drop a load of cayenne pepper, chopped chilli, sugar, basil and rosemary to taste.
Salt and pepper, obviously.
And then cover it in mulled wine and reduce it until the texture is right.

t bone
rare
salt and pepper

>>4455137
sounds pretty awesome, might give this a go
thanks anon

>>4455149
No worries, man. I know its blasphemy to overload a steak with other flavours but this is so good.

>>4455037
>Ribeye
>Blue Rare

Enjoy your giant mess of solid, non rendered beef fat.

Don't get me wrong, I enjoy Rib-Eyes, and I enjoy Blue Rare steaks, but Rib-Eyes have too much fat for anything rarer than medium rare.

My personal preference:
Rump
Rare-Medium Rare
Garlic butter or a pepper brandy cream sauce.

ancho or bavette, rare

ribeye
medium rare
with chips and peas

I'm having that tonight oh god Im excited but also hungry

Club Steak
thick, pan-roast just to mid
roasting butter with thyme and sage

>>4455117

my nigger

>>4455128
>>4455156

This.

Blue/Rare rib eye is not good. I'd even go so far as saying even at medium rare, the fat doesnt have enough chance to cook. It probably needs to cook until medium to break down the fat, and in that case, the meat starts to become over cooked. Rib eye is best served as a roasted joint. That allows the fat to soften and release its flavour, and can be carved thinner so you arent eating lumps of raw fat.

Seems like people are desperate to be seen eating something in vogue, without actually realising there are much better options, even if they are less fashionable.

>>4455440

>Seems like people are desperate to be seen eating something in vogue, without actually realising there are much better options, even if they are less fashionable.

Fucking this. Ribeye has a very small window of being under and over cooked.

To answer OP. Sirloin tip, thick fat cap and medium rare.

Also love any sirloin and striploin.

Least favourite is tenderloin. Fuck them women steaks

filet mignon
med rare
a veal demi glaze with some mushrooms

>>4455447
>Fuck them women steaks
fuckin this. the only amount of tenderloin worth eating is too goddamn expensive.

as for me, i like them all, so this is tough. i'm gonna go with porterhouse though. i love anything with a bone, and the porterhouse just so happens to contain two delicious pieces of meat attached to one.

i usually go medium rare to medium (somewhere in the middle), depending on my mood.

dont usually do sauce, but i like blue cheese on steaks. come at me.

as for sides, some form of potato and a green vegetable get the job done for me.

>>4455037
>>4455462
>blue cheese on steak

>>4455135
>not putting catsoup on your well-done filet

I honestly HATE cuts of meat that have heavy marbling or a bone in it. I'm aware that the taste becomes superb, but literally the act of cutting around hazards is so loathed that not even the taste can save it.

Medium rare, house sauce or none.

you guys probably get asked this every day but won't blue rare make you sick? Parasites? Food poisoning?

Prime rib au jus.

There really is nothing that can beat it.

filet/porterhouse
medium, on occasion medium rare.
serano pepper, milk, dill and parmigiana over medium heat, mm. such a good sauce.

>>4457969
It shouldn't, although technically maybe parasite could happen, although beef might not actually have any, so I won't even talk about them.

For everything else, the germs are on the outside of the meat, on the surface. Searing it quickly kills all the bacteria while keeping the fresh uncontaminated meat still raw. This is why we can eat undercooked beef.

When you ground up beef you get problems, because that bacteria-covered surface now mixes in with the rest of the meat, contaminating all of it. This is why you can never get a burger past pink, if even that.

>>4457984
Also somewhat bogus. I eat medium rare burgers all the time, but I keep ground beef deep frozen for weeks at a time before consuming so most bacteria are dead.

Bone-in Ribeye. Anywhere between rare and medium-rare.
seasoned with cracked pepper.

I always prefer bone-in cuts. The flavor is just so much better, IMO.
I almost NEVER use any sort of sauce on steak, but if I do, I really enjoy some bleu cheese butter, or a side of sauteed mushrooms and onions, which have been sauteed in wine or sherry (notice I said on the side, not on top of my steak, please.)

>>4455447
I've been cooking a lot of sirloin flap lately. Tastes just as good as shirt or flank steak at half the price($5/lb). Medium rare against the grain with a rub of paprika, cumin, chili, black pepper, and dark brown sugar. No sauce. Usually serve it with seasoned rice and a vegetable. Works pretty good as a stirfry as well.

>>4455037

you started out great with the blue rare temp....

however, the ribeye cut will have too much unrendered fat to be palatable....

and then slathering that thing with blue cheese and honey mustard.... come on bro...

fucking gross.

>they dont eat well done tbone

As someone who normally dosent dress the steak up with extra sauces and flavoring what is a god tier combination that will make me jizz upon eyesight?

>>4458053
>eyesight?

Can I tell you about sauces that /taste/ good? I mean, for looks I guess maybe some weird fruity sauce that's really bright and vibrant?

>>4458049
hey, george looks like the gorilla...what's his name? cocoa the gorilla! cocoa is goin' off on T-bone!