/ck/ - Food & Cooking

[Anonymous No.4874893]

Rate my steak /ck/

[Anonymous No.4874901]

>>4874893
Good job.

[Anonymous No.4874899]

>>4874893
i'm not rating shit, faggot

[spiderman !!1Qyb7qNi7JM No.4874906]

[Anonymous No.4874904]

Good thing you want me to rate the steak and not the China, or how you smeared it all over.

The steak looks nice. If you want a more even cook, leave it out longer before cooking.

Get your camera up higher. It looks like half the steak is off the plate and there's foam on top? I hope that's just an illusion.

[Anonymous No.4874903]

It's raw. Try to cook it next time.

[Anonymous No.4874905]

>>4874893
what'd you season it with?

[Anonymous No.4874907]

overcooked outside, raw inside.
did you throw a frozen steak on the grill for a laugh, op?

[Anonymous No.4874908]

That's raw pig meat, isn't it...

[Anonymous No.4874911]

was it frozen when you cooked it?

[Anonymous No.4874913]

>>4874904
I poured the jus from the pan on top.

>>4874905
sea salt and cracked pepper, butter.

>>4874907
>>4874911
Have you ever eaten a steak before? This is called "medium-rare." Fucking plebss on my /ck/...

[Anonymous No.4874912]

>>4874907
>that
>raw
>overcooked on the outside
Troll or an idiot.
I see no char and I'd be willing to bet good money that is medium rare (temperature wise, not your faggy color rating, about 125). Enjoy your shitty steak boiled in it's own juices because you're afraid to turn up the heat grandma.

[Anonymous No.4874914]

>>4874912
also confirmed for retard..

[Anonymous No.4874920]

>>4874893
nice steak. would eat.

[Anonymous No.4874924]

>>4874913
>Fucking plebss on my /ck/...

People who say this need to be culled. Also learn to cook, that looks terrible.

[Anonymous No.4874925]

Shit steak.
Overcooked on the outer layer = failure.
Tell me how the fuck you did this shit.

[Anonymous No.4874928]

>>4874907
>>4874913
this is what an evenly cooked med rare looks like, you fuckwitt asshats.
Compare to how thick the overcooked white border is on op's steak.

its called high heat, turning every 20 seconds

rejects

[Anonymous No.4874930]

>>4874928
that's a rare steak.

[Anonymous No.4874931]

>>4874928

You pleb. It's impossible to get a good char on a steak if you flip it more than once. Also, you need to completely seal the juice on one side before flipping it or it will run out into the pan.

[Anonymous No.4874934]

But that's pork, isn't it?

[spiderman !!1Qyb7qNi7JM No.4874938]

>>4874937


>>4874906

[Anonymous No.4874937]

>>4874931

> seal the juice

... aaaaaand here we go.

[Anonymous No.4874941]

>>4874930
Probably not. Possibly, but probably not.

Go ahead and jam a thermometer into your monitor and see though.

>>4874928
I applaud you brother. Yes, the outermost layer of his steak is overcooked, but you would probably agree that it's somewhere around medium-rare to medium and the asshats in this thread are faggy right?

[Anonymous No.4874949]

>>4874893
Charred on the outside and pink in the middle.

Nigger/10

[Anonymous No.4874970]

Is searing on a cast iron pan supposed to smoke up my whole house? I'm not burning the steak just getting dat crust. It comes out pretty tasty but the smoke is insane.

[Anonymous No.4874976]

>>4874928


>>4874906
>>4874937
shit, did i just mad in a troll thread

[Anonymous No.4874979]

>>4874970
The oil you're using.

It's okay to partially preheat the pan too, then add the oil and let it get hot, then throw in your steak. Keep in mind you're heating a lot of material.

[Anonymous No.4874988]

>>4874979
What oil should I use? Using unsalted butter usually. I have canola, vegetable, chili, olive, and sesame oil, and coconut oil.

[Anonymous No.4874993]

>>4874949
Not charred, supposed to be pink in the middle..

What, do you eat well done steaks or something?

[Anonymous No.4875017]

never, ever, ever shoot your steak on a red cutting board.

[Anonymous No.4875020]

>>4874988
the milk solids in the butter will turn to pure carbon long before the stake has charred

corn oil isn't the best for you but it has a very high smoke point.

[Anonymous No.4875062]

Oilve oil or butter, depending o n yohr preferance of flavor.

Yes, it will smoke.

I sear my Delmonico cuts on high letting the shit get super hot, then throw it in the oven for a low and slow cook at around 300-350 max.

So good.

[Anonymous No.4875066]

>>4875020

This. Google for "smoke point of cooking oils". Anything over 450F works well.

Of the stuff you listed, canola and vegetable would probably work. The olive would work if it is REFINED olive oil rather than EVOO. Chili and Sesame are for dressings and adding flavor, not for cooking with using high heat.

[Anonymous No.4875070]

That's how it's supposed to look.
Was the flesh of angels.

[Anonymous No.4875076]

>>4875070
now this is almost perfection.
pink all the way through, without being actually rare or dry. i would personally had the outsides just a tad lighter but that's just my preference.
how did You cook that?

[Anonymous No.4875086]

>>4875070
steak looks great though id ditch at least 2/3 of that butter and add some greens in place of the mac, some roasted asparagus or brussel sprouts with big flavor to stand up to the steak

[Anonymous No.4875101]

>>4875086
>>4875076
The trik is to get a really thick peace, heat the pan up really hot with just a hint of oil in it and just put it in there. after 2 minutes reduce heat a little, after 3,5 minutes flip it and do the other side 3,5 minutes. Done

And it's not mac and cheese, its käsespätzle (german "version" of macandcheese". I know veggies would've been better but I wanted all the fat that day.

[Anonymous No.4875108]

>>4875101
i quite often get my pan hot, fry both sides and then put it in the oven. works like a charm

[Anonymous No.4875115]

Outside looks burnt, inside looks still partially frozen and cold. U avin a giggle, m8? U cook a frozen steak to troll us?

[Anonymous No.4875120]

>>4875108
Shit sorry, forgot to mention the "10 minutes in foil" part.
In the oven is good too, but more complicated. Put it in tinfoil right after the pan, fold it and just let it sit for a while.

[Anonymous No.4875125]

>>4875120
i've done that too. i just find it easier to put it in the oven cause i so often have potatoes in the oven anyways

[Anonymous No.4875238]