Best way to cook the perfect steak..

[Anonymous No.9846867]

Hi /ck/.
This is my first thread on this board.
I want a faster, less complicated way to guarantee the perfect med-rare.

I didn't get the perfect sear at the end in my skillet, but it ate pretty good.

About to post meal I cooked for myself, flat mate and girl I finally got to plow last night.

How do you cook your steaks anons?

[Anonymous No.9846874]

2/5

[Anonymous No.9846888]

3/5

[Anonymous No.9846894]

4/5

[Anonymous No.9846925]

5/5

I think food should taste great, but I also think the process should be enjoyable. I've clearly never had any training, not even from my mum, but I bought bad boy above because I was annoyed at often overcooking my steak.

What tips can anons please give me to guarantee med-rare but without the fuss.

[Anonymous No.9846937]

>>9846888
You should get a bigger water bath if you are going to cook that many steaks at once often (disregard this if you only cook three steaks like once a month). Maybe twice as wide, got to give the water a little more room to move and you want to have a bit more thermal mass. But otherwise that is a good setup you have there.

[Anonymous No.9846952]

>>9846867
I prefer to charcoal grill my steaks. I find the process to be pretty enjoyable. That steak on the top left looks great

[Anonymous No.9846958]

>>9846925
>guarantee med-rare
You already have it. If you set your temp right, you'll never over cook your steaks with Sous Vide.
>without the fuss
What? Sous Vide is about as fuss free as you are going to get. I could see you wanting to speed up the process, Sous Vide does take a bit of time meaning you do need to plan ahead. But any other faster cooking method is going to mean you run the risk of overcooking, which is what you are trying to avoid.

[Anonymous No.9846967]

>>9846937
Ty for good advice anon. Never thought of that. Tbh I cook steaks a good 3-4 times a month but only second time I've used this.
It's a fool proof method, but I want an easier fool proof method.

[Anonymous No.9846972]

>>9846925
>What tips can anons please give me to guarantee med-rare but without the fuss.
Pan-sear, bake to finish, and use an oven-going thermometer.

I can't imagine any setup being easier or more accurate.

[Anonymous No.9846976]

>>9846958
Yeah it's the time that gets me. Can never do after work unless I want to be eating at 10PM.

[Anonymous No.9846980]

>>9846867
>I didn't get the perfect sear at the end in my skillet
Two questions. Did you dry your meat before attempting to sear it? Secondly how hot was your pan? From your photos, it looks like your pan might not have been hot enough, or you didn't dry your steaks before putting them in.

[Anonymous No.9846984]

>>9846972
Yeah I've gotta invest in an oven thermometer. A few degrees under as it'll continue cooking.

[Anonymous No.9846987]

>>9846967
As long as the steak is at room temp you can just sear it on high heat and it should be done

[Anonymous No.9846993]

>>9846980
Pan was roasting hot. Put a bit of butter, cloves of garlic and rosemary and basted while I quickly seared.
I did not dry the meat. There's my answer. Ty anon.

[Anonymous No.9846996]

>>9846976
Then I suggest you follow this other anons >>9846972 advice.It was my go to method before I made the switch to Sous Vide. You'll just need to keep a good eye on the temp of your meat or get a thermometer with an alarm.

[Anonymous No.9847001]

>>9846867
I wish I could afford steak.
I wish I had friends / gf to share a meal with.

[Anonymous No.9847006]

>>9846952
You nailed it anon.

[Anonymous No.9847009]

>>9846993
>I did not dry the meat.
Yeah that was likely your problem. If you don't pat it dry first, you'll get a bit of a steaming rather than a good sear.

>Put a bit of butter, cloves of garlic and rosemary and basted while I quickly seared.
That part sounds perfect.

[Anonymous No.9847021]

>>9846867
I remember buying nice cuts of meat. Now that im on bulk life i just get costco cheap flank packs and sear them quickly then throw them in the oven for however fuck long i feel like it. Medium is best, eating cheap shit steak rare is disgusting. I eat about 20oz of steak a day.

[Anonymous No.9847028]

>>9846867
I like to have already started cooking whatever else is going with the meal before attempting to add the steak. This ensures that the pan and spatula are well heated. The last thing that needs to be cooked is the steak, you want it straight from the pan on to the plate ready to serve. I also like to add a little salt but only a small amount if it desperately, needs to be cooked faster. Of course some people will go crazy at the thought of adding salt but it's going to go in a pan where i might have added it to the other ingredients.

[Anonymous No.9847052]

>>9847001
i wish you would just die

[Anonymous No.9847760]

>>9847052
A bit harsh don't you think?

[Anonymous No.9848697]

If your steak is not well done then it is not even a steak

[Anonymous No.9848784]

As rare as possible is the only correct answer.

I personally like to pan-sear mine

[Anonymous No.9848848]

>>9846952
>>9846925
>>9846894
>>9846888
>>9846874
>>9846867
Not going to lie. That looks disgusting. I wouldn't dare feed someone that. Should have gone with roast potatoes and over well done steak.
That girl must really like you if she let your penis near you after that meal, that or she's upper middle class

[Anonymous No.9848873]

>>9846867
This is why I prefer reverse sear, it lets you make a nice crust while keeping the inside as rare as possible. Consider using a chimney starter for the reverse sear time.

[Anonymous No.9849117]

>>9848873
Yeah I haven't tried that method yet but a friend also said he prefers to reverse sear.

[Anonymous No.9849132]

>>9846867
cook 25 seconds on each side and then serve

[Anonymous No.9849138]

>>9848784
bit too rare for me but that sear looks perfect

[Anonymous No.9849165]

You need a thermometer. Otherwise you'll get inconsistent steaks. Some people are embarrassed to use a thermometer but it's well worth it. Be sure to take the temperature of the meat where it's coolest.

If you use the same cooking apartus for a while you can get it down but that takes practice.

[Anonymous No.9849439]

>>9846925
Shit presentation, but who cares about presentation.

I would have seared harder. If you're going reverse it's dead simple: cast iron all the way up, and flip when browned enough. Consider butter, thyme and rosemary in the pan alongside.

[Anonymous No.9849518]

>>9849132
>having your food smell and taste like rotten eggs

Hope this was done just for youtube points or whatever and they don't actually think this is going to taste good

[Anonymous No.9849545]

>>9849518
Never had steak and eggs?

[Anonymous No.9849552]

>>9849545
Yeah that's yum!
Not as good as steak eggs and some shrooms doe

[Anonymous No.9849555]

>>9849545
Never had steak and rotten eggs, no.
You enjoy sulfur with your meat?

[Anonymous No.9851224]

>>9846867
How long and what temp did you put them in the bath? Also is there something I'm missing or would this work:
>water in rice cooker
>put on keep warm
>sous vide steaks in freezer bags
I tried it and I could keep the temperature within a range of like 55-60C with checking every 10-15 minutes adding boiling/cold water when needed. 55-60C 131-140F is somewhere aroud the right temp right?

[Anonymous No.9851237]

>>9846874
Impressive. One post in, and you already fucked up.