/Steak/ general

[Anonymous No.13615814]

Thread for steaks and steaks discussion, the place you should post to if you have questions like:

>what did I buy?
>how do I cook it?
>did I fuck up?
>is it raw inside?

Jerky fags need not apply.

[Anonymous No.13615839]

I ordered some steaks and I saw pic related, a spider/oyster steak, for absolutely cheap so I bought one out of curiosity. It weighs 0.66 lbs.

How do I cook it on a cast iron pan? Quickly on high heat or more gently?
Can I make it medium or should I aim for rare?

[Anonymous No.13616083]

>>13615839
quick high. You can aim for rare but it's so thin and small it will probably be medium anyways. Wouldn't really matter just cook it up.

[Anonymous No.13616101]

>>13615814
I already know I've not been cooking them right but I moved out and am cooking them by myself for the first time. I don't have a grill so I've been cooking them in a pan with butter on the stove, I don't know anything about marinating them so I've just rubbed them down with some salt and pepper and they turn out fineish. How should I be cooking them? I've been doing it on medium heat but the outside usually burns up and it starts to smoke before the inside cooks. Also is marinading them worth it? Pic related I've been sticking to skirt steak.

[Anonymous No.13616110]

>>13616101

You need to part your steak so we can see the inside. That looks like steak in mushroom sauce.

[Anonymous No.13616135]

>>13616083
Thank you, so like 30 seconds max 1 minute per side?

I feel like if would pair good with a chimichurri sauce

[Sage No.13616137]

>>13615839
with how much fat you got you really need high heat or open flame to render it quickly but without burning the entire thing

[Anonymous No.13616148]

>>13616137
That’s not my steak (I’m waiting for the delivery) but I get what you mean.

Maybe I can rub it with grapeseed oil before throwing it in the hot pan, then salt and peoper

[Anonymous No.13616170]

>>13616101
>salt pepper
>let them sit out until they reach room temperature
>bring pan up to highest possible heat
>a little olive oil
>sear both sides then edges couple minutes each
>turn down heat
>add butter
>add seasoning (thyme sage rosemary etc)
>baste top with butter seasoning
>stop cooking when you reach doneness

[Anonymous No.13616235]

>>13616170
>olive oil is screaming hot pan

Doesn’t this burn the olive oil?

I see many videos with people using EVOO either in the pan or brushed on the steak and then they cook it in hot cast iron pans and I always wonder why they don’t use high heat friendly oils.

[Anonymous No.13616278]

Got myself a pound and a half of some ny strips. Plan to grill them with just salt and pepper to medium.
Top with butter/garlic/thyme/Worcestershire mix

[Anonymous No.13616292]

Cook at a low temperature from frozen. This practically guarantees a perfect steak.

[Anonymous No.13616295]

>>13616278

What temperature are you cooking them at?

[Anonymous No.13616343]

>>13616292
Don’t do this kids

[Anonymous No.13616346]

>>13616295
Using a charcoal grill that I let heat up for around half an hour. Use the silly hand method but I would guess 400. With thicker pieces I do 4 minutes one side and 5-8 on the other

[Anonymous No.13616387]

>>13616235
Yes. Use vegetable oil for searing, not olive, and don't add your butter until the end.

[Anonymous No.13616397]

>>13616278
>worcestershire

It's a fermented fish sauce, dummy.

[Anonymous No.13616400]

>>13615814
>Omaha 5oz steak from febuary 2018
>defrost for 3 min, flipping each min in microwave
>remove from plastic bag
>season with salt and fresh pepper
>put a damp towel on top of steak
>microwave for 2 min 4 times, flipping each time
>assure a medium (well) 145 internal temp
>let rest 3 min
>sear optional

no better steak in the world

[Anonymous No.13616404]

>>13616235
evoo isn't the only type of olive oil

[Anonymous No.13616405]

>>13616387
If I’m reverse searing can I add ghee to a layer of grapeseed in a hot pan? 1 minute per side and basting off the gas

[Anonymous No.13616409]

butter flavored palm oil exists anons...

[Anonymous No.13616411]

>>13616404
I know but I saw many videos of people using EVOO, also an Italian video showed a man cooking a Fiorentina steak (t bone) after massaging it with EVOO oil, although he didn’t use the pan he threw it on a grill.

[Anonymous No.13616426]

Does using finishing salt make me gay, bros?

[Anonymous No.13616442]

>>13616426
Talking about salt, you burgers always told me to use kosher salt to season my steaks as they rest but I found that using salt flakes like maldon/fleur de sel works way better since the salt doesn’t dissolve immediately, it takes many time and the meat is flavourful then.

/ck/ jewed me

[Anonymous No.13616458]

>>13616409
isn't palm oil an ecological disaster?

[Anonymous No.13616471]

>>13616458
Probably less than avocado oil and all avocado related stuff.
You can separate if away from Nutella

[Anonymous No.13616480]

>>13616458
why yes, but mama cant stop buying I cant believe its not butter! even when it was proven to be worse than butter.
fake lard has less flavor than peanut or sunflower, but with all the potential burns. 450 degree cooking is no joke, you have to get a thermometer on that pan to use it correctly...

[Anonymous No.13617858]

Bump?

[Anonymous No.13617865]

>>13616409
I just use ghee, its made from butter without anything artificial. And is decent for high heat applications

[Anonymous No.13618034]

>>13617865
What’s the difference between ghee and clarified butter?

[Anonymous No.13618041]

>>13618034
Ghee is cooked longer, caramelizing a bit producing a more pronounced nutty flavor.

Tends to be more shelf stable as well.

[Anonymous No.13618138]

>>13616442
Kosher salt sucks. Use sea salt and maldon.

[Anonymous No.13618276]

>>13618041
I didn’t know that thanks.

Do they smoke at the same temperature?

[Anonymous No.13618290]

>>13618276
Pretty sure they have the same smoke point.


The literal only difference between the two is ghee is left to cook longer so the milk solids caramelize. Whereas clarified butter is done the once the milk solids separate.

[Anonymous No.13618305]

>>13618290
Thanks, I should try it then.

[Anonymous No.13618311]

>>13618305
I keep a jar sitting on the counter and use it for grilling and sauteing.

Also great for stir frys or curries.

[Anonymous No.13619674]

[Anonymous No.13619679]

>>13619674
Get a proper knife retard.

[Anonymous No.13619684]

>>13619674
you have to cut it open for us to judge your steak anon, browned surface meat means nothing.

[Anonymous No.13619687]

>>13619679
Whats wrong with it?

[Anonymous No.13619688]

>>13616137
>open flame
how? a grill?

[Anonymous No.13619689]

>>13619687
>medium
you fucked up

[Anonymous No.13619691]

>>13619687
looks good anon, enjoy your meat.

[Anonymous No.13619755]

>>13615814
cook in pan with top. add spices etc first so it seeps in as it cooks. with a top cover you can seal the heat and use low flame to allow time to heat through- make a few good pokes to let the juices bleed and turn over. repeat till convinced you wont die of salmonella.
i put cinnamon on mine and it came out delish..

[Anonymous No.13621478]

>>13615814
filthy casual from /fit/ here
is sous vide acceptable? I'm exceptionally bad at cooking and poor. But I've made sous vide a few times with okay results. And it's nice to throw it in a pot and hit the gym.
what poorfag cuts work best? any seasoning aside from salt and pepper?

[Anonymous No.13621659]

>>13621478
/ck/ will mock you for it
>boiling meat
>cooking in plastic
>not real cooking
Just the usual stuff but it works perfect.
If you want cheap stuff get tough cuts instead. Sous vide is perfect for that like 75C 24H or whatever idk.
Check sousvideeverything on youtube and learn from them. They usually sear with a torch but just use a pan instead which I assume you're doing now already.

[Anonymous No.13621674]

So I'm planning to get a high pressure wok burner for Asian cooking.
What happens if I heat up a cast iron pan on a stove till it's hot then put it over a burner with 10 times more power and cook a steak on in. (Current stove is 12000 btu wok burner is 135000 btu)
Can I damage my pan or just incinerated my steak?
Has has any one tried doing it before?

[Anonymous No.13621681]

>>13616426
You were jewed, not burgered.
We'd tell you the same thing about flakes.
Who uses kosher anyways? Jews thats who

[Anonymous No.13621690]

>>13621659
>/ck/ will mock you for it
*retards who don’t understand cooking will mock you for it
ftfy

[Anonymous No.13621745]

>>13621674
Why? As I understand CI has super high heat capacity so it wont drop that much in temperature when you put in a cold piece of meat.
I dont know if it can break but if it doesn't it would make more sense to heat it up fast on the wok burner then maintain on your normal stove. I wouldn't, just take the extra minute and prep other stuff in the meantime.

[Anonymous No.13621766]

My father's birthday is coming up and I got a Sirloin piece weighing 1.300g for 6 people (2 won't eat much). I'm thinking of just doing a reverse sear, transfer to a buttered and spiced pan on lower heat and continuously scoop it over them before plating. Sweet potatoes and juniper sauce on the side.

Any improvements to suggest? Nothing too major like changing cut of steak or the sides.

[Anonymous No.13621819]

>>13621745
Well cast iron warps when you do a rapid heat change but it can also flake seasoning off when it gets way to hot.
It's why I'm asking will I ruin my pan doing this.
I might just get a new pan strip the seasoning and do it on max heat and see how it turns out.
Can't burn the seasoning if it has non and who cares if I warp a pan that cost as much as the steak.

[Anonymous No.13622054]

using fake gay as butter replacements is one of the causes of obesity in merica. Pls fucking stop
that and the fact that american cows has way more fat than regular grass fed ones

[Anonymous No.13622103]

Ok gentlemen, the meat man just delivered to me.

Posting my shit because it makes me happy unlike my girl.

I’m joking, I don’t have a girl.

From left to right:

>Sashi steak
>2 ribeyes
>spider steak
>2 Denver wagyu

What do you think? 94€ i paid for this here,

[Anonymous No.13622106]

Denver

[Anonymous No.13622109]

Thicc Sashi.

That’s it, now in the freezer they go

[Anonymous No.13622258]

>>13622103
Looks good, not sure about pricing though cause idk anything about European beef quality and pricing.

[Anonymous No.13622287]

>>13622258
Are you American? If you guys tell me that the meat looks good then I’m more than happy.

The prices are actually good considered that it’s dry aged meat and apparently high quality.

I mean it’s not cheap but considered the average steak we have here these are luxury items, sadly.

(The two Denver wagyu steaks are Murricans, the Ribeyes and the Spider are Polish and the Sashi is Finnish)

[Anonymous No.13622322]

>>13615814
I can't be the only one who sees a red frog inside that steak

[Anonymous No.13622345]

>>13622287
Yes, am American.
Hard to tell without close up shots of each steak without plastic wrapping. But from what I can see they look to be good high quality cuts. I'd have no problems eating them.

[Anonymous No.13622349]

>>13622322
What did Kek mean by this?

Also checked

[Anonymous No.13622356]

>>13622345
These were the previous ribeyes, same butcher and same Mazurya line/quality.

[Anonymous No.13622392]

>>13622356
Yea those are very good steaks.

Better than what most Americans are eating.

[Anonymous No.13622402]

>>13622392
I see, well thank you anon. Looks like I’ve found my trusted shop.

[Anonymous No.13622421]

>>13615814
>buy steak
>leave it a room temp for an hour or so
>pan, nice and hot
>cook it 3.5 mins each side

Viola

[Anonymous No.13622425]

>>13616458
From what I read it it is actually the most efficient oil to grow, the problem is that greedy companies grow it unsustainably and cut forests to quickly and cheaply make fertile clear land.

[Anonymous No.13622712]

>>13622421
I hope that pan is cast iron, try that with stainless clad aluminum or stainless clad copper and you'll end up with a shit sear.

You need the thermal capacity of cast iron to properly do a steak that way.

[Anonymous No.13624053]

Weird question here.

When I reverse sear my steaks in the oven on a grate at the end they turn out perfectly dry at the top but wet at the bottom and also the grate “texture” gets tattooed into the meat and this fucks up the surface when I cook it in the pan because it’s not flat anymore.

How do I avoid these things?

Also I have bought thick steaks and I was wondering: can I lay the steak vertically on its bone instead of flat on the grate? Would this help avoiding both the issues?

>pic 50% related

[Anonymous No.13624064]

>>13624053
your idea works but it has to be pretty thick as the steak cooks it could tip over. but i find sous vide better than using the oven reverse sear. i suggest you try it.

[Anonymous No.13624080]

>>13624064
It’s on my list of things to try some day.

[Anonymous No.13624136]

>>13622287
Fuck shitaly, your meats are all disgustingly overpriced, I have no idea why your pathetic population hasn’t revolted over being so blatantly jewed.

[Anonymous No.13624284]

>>13624136
Because we don’t have “steak culture” here like you have in the USA.

We do many other preparations with meat but big fat steaks aren’t one of them except for the Fiorentina.

With that said things are changing.

[Anonymous No.13624448]

I work for a butcher than only carries prime and top choice, just cooked a prime tomahawk ribeye with a local steak rub, then finished it with homemade tallow. Served with a side of roasted broccoli. Came out bomb as fuck, but I can’t finish a whole one by myself. Give it a 7/10.

[Anonymous No.13624541]

>>13624284
meanwhile in the US we go to italian restaurants and get a thick bone-in veal chop for $40-50.

[Anonymous No.13624802]

>>13624448
how much do you charge for prime ribeye and prime fillets?

In my area the vast majority of what I can find is at best USDA choice.

[Anonymous No.13625299]

>>13624802
Ribeye 28.99$ per lb. and filet 39.99$ per lb.

[Anonymous No.13625326]

>>13621659
I usually take mine out a min or two early before I do the pan sear.
Always figure its going to do some more cooking as its resting anyway.

[Anonymous No.13625436]

>>13625299
Overpriced on the filet, but the ribeye pricing isn't horrible

[bruce No.13625439]

>>13615814
>Jerky fags need not apply.

Fine, I'll make my own thread.

[bruce No.13625463]

>>13625439
>>13625452

[Anonymous No.13625560]

>>13625436
I know, those are retail prices. We get crazy wealthy people buying whole tenderloins for Christmas and other holidays. Also, the tenderloin are we we make the least on.

[bruce No.13625568]

>>13624448
What kind of establishment is that? Is it like an old school butcher shop or something else?

How'd you get started there?

[Anonymous No.13625627]

Hello friends
I don't cook a lot of steak, but gf would like steak for valentines day supper and I'd like to oblige
What is a good cut to get, and whats an idiot proof way to prepare it?
In the past I have tried but have ended up filling my kitchen with smoke or oversalting like a fool

[Anonymous No.13625640]

>>13625560
I got a whole tenderloin for Christmas USDA choice, $11/lbs.

I can't see spending almost 4x as much for USDA prime.

[Anonymous No.13625704]

>>13616101
Why are your slippers so big? Look up some marinades, they're pretty great.

[Anonymous No.13625722]

>>13625640
Was the tenderloin untrimmed? More specifically did it have the chain and silver skin still on? Cause that price would make sense if you had bought it at a good supplier.

[Anonymous No.13625738]

>>13625722
Correct, it wasn't trimmed.

And it just came from my local grocery store. Didn't hunt around for it

[Anonymous No.13625742]

>>13625738

[Anonymous No.13626561]

>>13615814
Anyone got any decent skirt steak recipes that I can make in a pan (grill isn't an option unfortunately)?

[Anonymous No.13626581]

>>13616387
>vegetable oil
Or you could just use regular olive oil, grape seed oil, peanut oil (but that’s kinda strong), sunflower seed oil, pretty much anything that isn’t retarded or extra virgin (the biggest meme of all).

[Anonymous No.13627242]

>>13624284
I am from the UK and currently in Italy, its every fucking meat. Two chicken legs are 3 euros, i can get a pack of 5 for less at home. I can infact get two packets of Italian parma ham for less than a single packet costs here.
Sort your meat out seriously.

[Anonymous No.13627313]

Started deep frying steaks. I'm very pleased with the results.

[Anonymous No.13627591]

>>13627313
how long do you deep fry them? Aren't the steaks a little chewy after deep frying?

[Anonymous No.13627640]

>>13627313
Yeah I started using a shitton of oil to cover the entire surface of the pan instead of just a tablespoon or 2. No more patches of unseared meat.

[Anonymous No.13627742]

>>13627591
It doesn't make the steak chewy at all. Not sure why it would. It gives an amazing crispy crust with the juiciest interior I've ever had. Being completely submerged in fat must help seal in the moisture.

The timings in the chart on this page seem pretty accurate. I've only made 3 deep fried steaks so far so I'm no expert.

https://www.gourmetsleuth.com/recipes/detail/deep-fried-steaks

>>13627640
I was doing that for a long time. Works well but some of the sides would be hard to sear because steaks aren't perfectly square.

Normal frying also makes a mess. Deep frying surprisingly splatters less. Very glad I gave it a try.

[Anonymous No.13627902]

>>13625568
Basically it’s a boujee grocery store. I started as a cashier but now I know how to do pretty much everything.

[Anonymous No.13627909]

Why is strip steak so damn expensive, it's not even a good cut.

[Anonymous No.13627932]

>>13627242
3€ are the biologic ones, the high quality examples.

A whole chicken costs 5-6€, just look again you can get buckets for less.

Pic related 2+ kg it’s the leg + thigh

[Anonymous No.13628295]

>>13627902
boujee as in whole farts?

[Anonymous No.13628302]

>>13628295
none of the whole foods near me carry USDA prime regularly.

[Anonymous No.13628334]

Does ck like my steak? It was really good

[Anonymous No.13628345]

>>13628334
Looks good but too rare for me

Why do most of you guys cut the steak on the cutting board instead of eating it in the plate with your sides?

[Anonymous No.13628372]

>>13628345
depends how it's being served, and to whom.

Also depends what cut it is, and how fatty the beef is.

A5 wagyu for example, you wouldn't really want to eat an entire 12oz steak to yourself.
Wayyyy too fatty.

[Anonymous No.13628418]

>>13628345
The reason why this one was cut up was because it was a huge tomahawk steak and I was sharing it with my boyfriend (removed the bone before slicing to kinda gnaw on)

If it's a normal sized steak I just cut in on my plate.

[Anonymous No.13628613]

Another question.

I have a 10” pan and with the time I realised that i can’t fit bone in steaks unless they’re usually 0,900-1000 grams (large not necessarily thick) and sometimes I fill the entire pan with my steak.

I don’t want to buy a 12” skillet for now because I’m short on space, so what can I do if my steak doesn’t fit?

Can I debone it? For example dividing the two parts from the tbone cutting along the bone.

What if it’s already boneless? Can I cut a piece of meat away? How should I do it, with a particular logic or lmao just cut randomly?

[Anonymous No.13628623]

>>13628613
*heavier than 900-1000 grams

[Anonymous No.13628803]

>>13628334
That looks really good anon. Looks like you nailed the sear and got a nice crust and got a great rare cook. I haven't had steak in awhile because its ridiculously expensive for decent cuts right now and also I am seriously tired of getting oil spatter all over the place

[Anonymous No.13628880]

>>13628803
I reverse sear my steaks and I don’t have oil splattered on my stove (I use a splatter guard).

The searing is decent considered it’s 1 minute per side

[Anonymous No.13628917]

>beef jerky
for what reason?

[Anonymous No.13628936]

>>13628418
>>13628334
>black finger
>sharing it with my boyfriend
absolute shame

[Anonymous No.13628982]

>>13628936
do you know that shadows and women exist?

[Anonymous No.13629152]

>>13628613
save yourself the hassle and buy a 12".

[Anonymous No.13629296]

>>13627902
Noooooooooo. It’s a one of a kind local business. Not some shit tier mega chain

[Anonymous No.13629302]

>>13628295
Meant to reply to this post>>13629296
whoops

[Anonymous No.13629367]

>>13629152
If I had the option I wouldn’t have asked anon, anyways I just want to know what I should do just in case.

[Anonymous No.13629775]

Billy Bob Bump

[Anonymous No.13630432]

Red meat will literally kill you!!1!!1 Fat caps are actually the cancer of the cow!!!!I!1 Don’t eat it!1!!!!

[Anonymous No.13630844]

I got a pretty thick steak today (though kinda hard to tell just how thick since it's not just a squarish slab)
Got ready with my meat thermometer to cook this badboy to a nice temp
Give it a nice sear, lower temp & wait for internal to hit 55°C. Pull it out of pan, put it on plate and wait a few minutes. I cut into the middle and see there's not a single patch of pink.
I assume I either measured the temp in a bad spot earlier or it heated up too much while cooking so I grab the thermometer again and measure just under where I just cut the meat and... 62°
Are there some cuts that don't maintain a pinkish hue when cooked medium?
Is it possible it was grey because they didn't manage to rest up back to room temperature?
I'm really confused as to what happened

[Anonymous No.13630989]

>>13622103
Holy shit, I could buy entire hind leg of cow with that amount of money in my country. or a fucking sheep

[Anonymous No.13631148]

>>13630432
Cool I get to eat the meat I like most and die earlier

[Anonymous No.13631208]

>>13630844
Welcome to the thermal inertia.

The thicker the piece of meat, more heat will travel from the outer layers to the core as it rests away from the heat source.

If a normal steak increases 1-2C when resting (example) a very thick one can increase by more than twice degrees

[Anonymous No.13631237]

>>13631208
You wouldn’t have this problem if you reverse sear the steak because the time on the grill/pan would be so low not to change the internal temperature much.

Anyways as a golden rule try to remove the steak from the cooking surface at least 2C before your desired cooking point unless it’s a thin piece of meat.

[Anonymous No.13631370]

>>13631208
62°C should still be well within the medium range, though
it's not like it hit 80°C

[Anonymous No.13631672]

>>13615839
The rule of thumb with steaks is the more marbled they are the higher temp you want up to a point.
A rare ribeye will just be chewy an a well done one will be gristle.
A blue/midwell rump is bliss, >mid starts to become rubber.

Would also depend on the cut too, a thick 20oz porterhouse wants to be medium well, a thin as fuck round or skirt wants to be rare (good luck).

Oysters are pretty high fat like chuck but the fat isn't binding like a ribeye, you can get away with mid rare but i'd go mid well for a 10oz one like that.

[Anonymous No.13631693]

How long do you cook a T-bone to make it medium well ?

[Anonymous No.13631700]

>>13631693
Depends on the weight.
There's nothing wrong with using a probe if you aren't familiar with the press.

[Anonymous No.13631732]

>>13631700
Will the probe and its cable be damaged if they’re pressing against the hot pan and the heat from the direct fire of the stove underneath?

[Anonymous No.13631753]

>>13631732
you shouldn't be doing that, but probes are built to withstand decent amounts of heat

doing that too often can damage the probe, throwing off any reading

[Anonymous No.13631774]

>>13631753
So maybe I should stick an instant thermometer in the steak so I can check the last minutes of the cooking, so I can turn off the gas when the steak reaches the temperature I want

[Anonymous No.13631795]

[Anonymous No.13631797]

>>13631795
my weekly steak from last night

[Anonymous No.13631798]

>>13631797
my aioli. i ate about 1 head of raw garlic with this meal.

[Anonymous No.13631805]

>>13631798
gf's steak was 20oz

[Anonymous No.13631822]

>>13631805
You probably shouldn't post her full name here.

[Anonymous No.13631844]

>>13631822
Top Kek

[Anonymous No.13631857]

>>13631822
yes "amazonecho" is definitely her last name

[Anonymous No.13632120]

>>13631774
Can do but there are all metal and wireless ones now, built for that kind of thing

[Anonymous No.13632136]

>>13632120
>100€

Eh...

[Anonymous No.13632221]

>>13632136
Well obviously not that exact one, there are other ones like it
This one is 40

[Anonymous No.13632241]

>>13631822
fuck off back to /b/ no one cares

[Anonymous No.13632252]

>>13632241
>the joke
>your head

[Anonymous No.13632908]

>>13632221
>40€

Eh...

[Anonymous No.13633338]

bamp

[Anonymous No.13633421]

>>13632908
I’m fine with that because during the Amazon offers it would drop down to 29,99€

[Anonymous No.13633431]

>>13615814
If I could buy the picture in the OP as an handmade paint I’d display it in my house.

These fibres in the meat, they’re so detailed just like the fat. I can almost feel it.

[Anonymous No.13633862]

>>13616170
>>salt pepper
>>let them sit out until they reach room temperature

I keep getting mixed signals on this. I was told salt the steak, wait an amount of time (20 minutes minimum, 45 min. preferred), then cook

but I see other people who let it rest at Room temp, then salt and immediately throw it on

which is it?

[Anonymous No.13634053]

>>13633862
doesn't matter.

fuck basting, fuck butter, fuck herbs, fuck searing the sides. salt, pepper and olive oil. leave steaks out for about 2 hours. get a cast iron pan on medium-high. flip it once.

[Anonymous No.13634233]

>>13616400
Yuck, I can't think of a worse way to ruin a steak.

[Anonymous No.13634277]

>>13633862
I started salting after cooking and resting because salt dehydrates the meat.

[Anonymous No.13634318]

>>13634277
It's actually good to salt the exterior, this ruptures the surface cells and brings water out, once you give that water a chance to evaporate, you have a dry surface that won't suddenly hydrate with which to form a wonderful crust on

[Anonymous No.13634472]

>>13632908
Jesus christ anon.
Here, THIS one is 10 but you can get some for like 3.
Oven and grill safe.

[Anonymous No.13634511]

>>13634472
>3€

Eh...

[Anonymous No.13634541]

>>13634511

[Anonymous No.13634676]

>>13629367
More space is better obviously but you can just chop them up down the muscle lines and off the bone.
Just make them not to small or they cook way to fast.

[Anonymous No.13634705]

>>13634318
I always get a much worse sear when I salt steak before frying. Air drying without salt works best for me.

I also prefer having a salty exterior. Getting the salt to evenly distribute through the meat is like cooking meat to the same consistency instead of searing for an amazing crispy crust and juicy medium rare interior.

Perfectly even distribution of flavours and textures isn't always desirable.

[Anonymous No.13635079]

>>13634705
>Perfectly even distribution of flavours and textures isn't always desirable.
it is though
the perfect steak is the same color all throughout except a very thin edge of sear

[Anonymous No.13635186]

>>13635079
What you said is so moronic I'm not sure how to respond.

Why sear, then?

[Anonymous No.13635198]

>>13634472
I have one of these and after less than 1 year it’s already fucked up showing +5C from the real temperature...

[Anonymous No.13635203]

>>13634676
Thank you

[Anonymous No.13635600]

I want to make this beef takati for my gf for Valentine's day. We're going out into the country for a weekend trip as we do and I was planning a nice picnic dinner under the stars weather permitting, which it likely will.

At first I was planning a whole beef wellington dinner but she brought up beef sashimi and I really like that idea too because I can prepare it long before.

You guys got any tips?

So far this
>https://www.epicurious.com/recipes/food/views/ginger-beef-tataki-with-lemon-soy-dipping-sauce-103262
is the recipe I think I'll follow along but was i any of you weebs got a better one

She wants to make jackfruit bbq spring rolls as an app. I'm thinking japanese potato salad and pickled veggies as a side.

[Anonymous No.13635609]

What am I in for?

[Anonymous No.13635640]

>>13628345
Reasons to cut the steak on the cutting board before serving it.

1. Cutting it on a plate fucks up your knives
2. It allows you season more of the steak with some pepper and finishing salt
3. Presentation looks better and makes less work for the person eating it because they don’t have dismantle and entire steak

Very important when you serve steak like this to serve it on a very warm plate. That warmth in the plate will keep the steak warm so run your plates under a hot tap for 20 seconds and dry them off. If you serves food on cold plates it will suck all the heat from the food.

[Anonymous No.13635647]

>>13635640
>he never learned how to sharpen knives

[Anonymous No.13635648]

>>13631700
Always use a probe. If you want consistent results that impress you will watch the temp inside your meat. Every Michelin restaurant uses probes on their meat to make sure it’s cooked just right. People that say probes are for people that don’t know how to cook are ignorant savages.

[Anonymous No.13635662]

>>13633862
Take the steak out of the fridge and salt it. While the meat comes up to room temp the salt will draw out liquid from the surface layer of the steak. Just before you put the steak on to cook you pat it thoroughly dry with some paper towel. Getting rid of the moisture will get you a better sear. Too much moisture and your steaks will look grey like they were boiled.

[Anonymous No.13635671]

>>13635647
I sharpen all my knives but that doesn’t mean I want to fuck them up by cutting meat on porcelain for no reason dumbass.

[Anonymous No.13636113]

>tfw I'm too much of a spaz to be able to sharpen kitchen knives correctly

I can get them so sharp they will cut through piece of beef like its butter but after using it just a few times on a cutting board it is just as dull as it was. I can never get them as sharp as they were when they were brand new.

[Anonymous No.13636174]

>>13636113
buy harder knives
if they dull fast it shows lack of quality
you can sharpen a disposable knife to the point where it'll cut beef like butter, but the worse the quality the faster it dulls

[Anonymous No.13637737]

>>13635186
That anon is right. Searing provides additional flavor compounds immediately on the surface, but does nothing but overcook the meat immediately below the thin layer that actually produces your Maillard reaction flavors. If possible, you want to produce the heaviest possible crusty sear in the lowest amount of time to reduce the well-done portion next to the surface as much as possible. This is why thicker steaks are much better; a thin steak makes it impossible to get a good sear and avoid overcooking most of the inside.

[Anonymous No.13637743]

>>13635609
delicious marbled steak, not as tender as a ribeye, but a better beefy flavor, although you gotta deal with that line of gristle immediately inside the fatcap as you eat it

[Anonymous No.13637851]

I guess I'll post this here. My flat iron steak from last night.

[Anonymous No.13637979]

Question.

When you put raw meat on the cutting board you have to wash it every time before cutting the cooked meat minutes after or you can just clean with a paper towel?

I have autism and I need to wash my hands and shit when I touch raw meat

[Anonymous No.13638016]

>>13637979
You never put cooked meat on a surface that is contaminated with raw meat. The easiest way to avoid this is to flip the cutting board. Prep your raw meat on the cutting board and then when you’re finished you flip the cutting board and use the other side to chop vegetables and to rest your cooked meat.

[Anonymous No.13638085]

>>13638016
I can totally see that doing that I’d forget to turn the board and place the meat on the contaminated surface or worse, since I’m anxious, I’d forget if I turned the board AFTER placing the meat on it and after having a panic attack I’d throw the steak in the garbage.

[Anonymous No.13638092]

>>13638085
Wtf is wrong with you. Fix yourself.

[Anonymous No.13638106]

>>13638092
You can’t fix anxiety, you learn to live with it or marry a caring woman who assists you with love and reassures you when you need.

[Anonymous No.13638239]

>>13616101
While butter tastes great, you're better off using a cooking oil (veg, olive, ect.) since butter will burn rather quickly at higher heats. If you want to use butter for a hit of salt/for flavour, add it when the steak is already cooked half way or more. It's also harder to cook things like steaks if you have a non-stick pan, really any other kind of pan sears things better than a cheap non-stick will.

[Anonymous No.13638479]

i can't develop a nice brown crust on my cast iron pan when i try to cook a steak with the reverse sear method

I put canola oil on the pan and wait until I see smoke rising up from the pan, but when I put the steak in, there's little-no browning unless I leave the steak on for like 30-60 seconds

what am I doing wrong? Is the pan not hot enough even though there's smoke rising out of the oil? The steak is dry from sitting in the oven

[Anonymous No.13639326]

>>13638479
>unless I leave the steak on for like 30-60 seconds.

Are you retarded? How long do you think a sear should take?

45-60 seconds per side is standard and you're acting lone 30 seconds+ is horribly slow.

[Anonymous No.13639327]

>>13639326
>lone
Like

[Anonymous No.13639778]

Who has better steaks in nyc? Peter Luger or Keens? Ignoring price.

[Anonymous No.13639783]

>>13638239
I always throw a knob of butter on top of my steaks for the 5-10 minutes they rest before I serve.

[Anonymous No.13640184]

>never made a steak myself
>tfw too autistic to go to the butcher and ask for meat
>don't trust the supermarket packed ones
autism was a mistake

[Anonymous No.13640324]

>>13640184
jesus christ anon

you just tell the man at the counter which steak you want.

He packages it up and hands it to you, asks if you want anything else.

If you don't, you can walk away.

[Anonymous No.13640392]

>watch literally any youtubers including gordon ramsay
>handles any steak
>step 1: season
>proceeds to dump half a fistful of thick salt on it
does this make any sense to you guys? I tried it once because I thought my dad taught me wrong, and what do you think, it was super salty and ruined the meat.
I put not even a 10th of what these people use. In fact I use more pepper than salt..
whats your opinion?