steak

[Anonymous No.9916140]

what is /ck/ favorite cut of beef. How do you like it cooked? Do you use a grill or a skillet? Do you adhere to the only flip once rule?

[Anonymous No.9916162]

>>9916140
Porterhouse, medium-rare, grilled, rotated 45 degrees, flipped, rotated 45 degrees, rest 15 minutes, serve with sour cream and chives baked potato and three fingers of whiskey.

[Anonymous No.9916185]

>>9916162
what kind of whiskey?

[Anonymous No.9916192]

NY Strip, seasoned with a little bit of kosher salt and black pepper and grilled to rare.

Shit's bomb.

[Anonymous No.9916201]

>>9916185
Bourbon whiskey. I'm partial to the 10 year Evan Williams or Wild Turkey 101.

[Anonymous No.9916205]

>>9916162
I will never wrap my head around liquor with food.

[Anonymous No.9916206]

Cowboy
Medium rare, reverse seared
Serve with sauteed spinach and a loaf of fresh Italian bread

[Anonymous No.9916213]

>>9916201

good choices, 101 is what i was drinking with steak last night lol

[Anonymous No.9916220]

>>9916205
It's more about indulgence than food pairings.

[Anonymous No.9916224]

>>9916213
My man.

[Anonymous No.9916227]

T-bone, medium
or
Prime rib, also medium

[Anonymous No.9916235]

I've tried pretty much everything. Grilled picanha medium rare is my most favorite. Dry aged ribeye or just ribeye caps are also favorites.

[Anonymous No.9916239]

For me it's the ribeye.

[Anonymous No.9916245]

well done with ketchup

[Anonymous No.9916246]

>>9916245
cut?

[Anonymous No.9916247]

>>9916220
I appreciate your transparency about it.

[Anonymous No.9916249]

>>9916247
Have a great day.

[Anonymous No.9916250]

>>9916246

ankles. or whatever is in the steak and shake trash can

[Anonymous No.9916286]

>>9916247
Have a blessed day.

[Anonymous No.9916293]

>>9916140
ny strip. prime. grass fed canadian cab or wagyu. (none of that american corn fed trash). cut 1.5" or thicker. trimmed neat. kosher salt, pepper, rubbed with garlic, thyme. pan seared to rare.

[Anonymous No.9916300]

>>9916249

[Anonymous No.9916301]

>>9916140
>what is /ck/ favorite cut of beef.
A good caserole beef so say any cut of braising beef like chuck, skirt, leg or flank.
>How do you like it cooked?
Slow cooked to a beef bourgion recipie, with a good quality burgundy; steak wise medium rare when grilled or fryed.
>Do you use a grill or a skillet?
A le creuset caserole dish.
Do you adhere to the only flip once rule?
When not using a slow cooker and a grill or pan, i will always flip it multiple times say 4-6.

[Anonymous No.9916310]

>>9916140
This: Then some peper and salt, slap it few times and nuke on cast iron pan. Serve with beer, and axe to fend off everybody that tries to steal it.

[Anonymous No.9916328]

>>9916310
Me again having this stuff again, it is my first mean in 2018. Delicious, cures hangover, impotence, cancer, makes Chuck Norris cry. With good beer there is nothing more i could dream of.

[Anonymous No.9916329]

>>9916140
Tri tip roast Santa Maria style and grilled

[Anonymous No.9916421]

Ribeye. Medium. Broiled or however the hell my dad made it when I was growing up.

[Anonymous No.9917824]

Is there a site where I can learn more about steaks or meat in general?

[Anonymous No.9919681]

can i marinate a steak then freeze it? or freeze first, then thaw and marinate before grilling?

[Anonymous No.9919696]

>>9916140
>Favorite cut
Anything i can afford
>way its cooked
On a skillet with chooped onions, mushrooms, crushed garlic, and sprinkled with sea-salt. When it is nearly cooked halfway through then flip, take a spoon and pore the juices back over it.

[Anonymous No.9921066]

>>9916140
chuck, fried in pan with olive oil, lager, ketchup, grey poupon, hot sauce, salt, pepper, cinnamon, and parsley smeared all over it fresh out the freezer. Flip once and fry to rare with lid on the Revere Ware

[Anonymous No.9921089]

Flat Iron is a seriously underrated cut. I just pan fry it for 30 seconds on each side, smoking hot heat with whole peppercorns and a bit of butter.

[Anonymous No.9921110]

top serloin. cast iron pan on grill. sear steaks on grill, high heat, both sides, transfer to pan with half a stick of butter, reduce heat. Cook till medium medium rare.

[Anonymous No.9921151]

Why does it take so goddamn long to grill steak? When I cook it stove-top on a cast iron pan it takes like 5 minutes total to get it just before medium-rare. But when I cook it on a grill at 450-500F, after 12 minutes it's still blue-rare. It's to the point where I just don't know when it's done if I'm grilling it and I have to resort to cutting it to check, whereas I don't have that problem on the stove. This is on 1-2 inch rib eyes btw.

[Anonymous No.9921181]

Ribeye, medium rare, charcoal grilled or pan seared. I flip once if pan searing, 3-4 times if grilling

[Anonymous No.9921180]

>>9921151
I really can't say. We have one of them green eggs and it takes 90 seconds each side

[Anonymous No.9921534]

>>9916140
I'm not sure if I'm doing it right, but I like to use a boneless NY steak. Kosher salt, pepper and a light brushing of oil. I then do that "reverse sear" thing where I bake it in the oven at 170F for about 25-30 min (depends on how thick the cut of meat was) and then do a quick sear at the end. Ends up rare-medium rare for me.

[Anonymous No.9922139]

With steak, you want to make every bite count. That's why I use A-1 Steak Sauce. A-1 brings out every single bite of steak, or even hamburger. Mmmmm, delicious. For me, there's only one steak sauce, A-1. Because A-1 has all the taste that makes every bite count.

[Anonymous No.9922154]

>>9916162
>i love cold steak

[Anonymous No.9922156]

>>9916140
Filet mignon. I don't care if it's overrated. A filet with a crabcakes is the best meal I can think of.

[Anonymous No.9922160]

>>9922139
With steak, you want to make every bite count. That's why I use Heinz Ez Squirt. Ez Squirt brings out every single bite of steak, or even hamburger. Mmmmm, delicious. For me, there's only one purple ketchup, Ez Squirt. Because Ez Squirt has all the taste that makes every bite count.

[Anonymous No.9922490]

Whatever is on sale, medium rare, usually cast iron pan but grill on occasion, I normally flip 2x.

Sear one side for 30 secs - flip and sear second side 30 secs throw in oven for 2 mins flip second time and cook an additional 2 mins. This is for a ~1" steak. I will cook a little more if it's thicker

Somewhat related question. What do you guys use to cook your steaks? I normally use butter or oil in the pan but was thinking about using leftover bacon fat. Whenever I have some I cook a few slices of bacon on the pan before I put the steak on and it comes out delicious. Can I just put the fat in a mason jar and let it cool down then throw a lid on it and put it in the fridge? How long does it last?

[Anonymous No.9922520]

>>9916140

Forever this. Every. TIME.

https://www.youtube.com/watch?v=GZ4xl7XJM08

[Anonymous No.9922630]

Tried using a meat thermometer for the first time on a NY strip. 160F is supposed to be medium but when I cut into it at 160 it was completely raw. Kept cooking, was still raw at 190 and wasn't cooked through until 210. It's a good quality thermometer so I can't figure out what's going on.

[Anonymous No.9922674]

>>9916140
steak is overrated. i prefer a nice, juicy pork chop

[Anonymous No.9922682]

>>9922630

Dude, 135 is medium rare. Never cook past that on some faggoty thin steak. If you have real steak you can read to 130, but some piece of shit 1 inch steak dies at 120.

[Anonymous No.9922713]

You people are so new at cooking steak its impossible to talk to you. It's like trying to tell a child not to walk in the street.

[Anonymous No.9922732]

>>9922682
Ok so why was it was medium rare at 210 degrees not 135?

[Anonymous No.9922746]

>>9922732

130F to 135F is medium rare. Your probe was placed improperly, other than that I don't have a clue.

[Anonymous No.9924038]

>>9916140
Porter or T, 1 1/2 to 2 inches thick, seared over coal, blue rare inside.

[Anonymous No.9924205]

Ribeye
Kosher salt, garlic salt, cracked pepper
Cast iron skillet, 4/5 max heat, gas stove,
Canola oil because highest flash point
One side, 3 min, flip steak, should be a crust
Slap a patty of Kerrygold Irish butter on the seared side
Another 3 min
Flip and transfer onto plate with aluminum foil
Slap another paddy of butter on other seared side, rub it all over
Cover tightly in foil
Let it rest for 5 min at least if you can resist

preferred sides:
Iceberg wedge sald with bleu cheese and bacon
French onion soup
Creamed spinach
Baked potato, (salt pepper butter)

Wild Turkey 101 once you're done. Neat.

[Anonymous No.9924219]

>>9916140
I love ribeye. Right amount of fat and meat.

[Anonymous No.9924421]

>>9924219
its the patrician choice.

[Anonymous No.9924907]

>>9916140
Top round sirloin since it goes on sale for $4.99 a lb quite often.

Olive oil in my pan, rolled over heat in the pan to wake it up.
Steak it coated with kosher salt and coarse black pepper, Then pressed with the flat side of the knife
Toss in the meat, add lid, wait until good sear on the one side
Flip it. go pee or whatever, come back and check for sear
Remove and give it a minute before slicing
Serve with eggs, bacon, and bread.

[Anonymous No.9925276]

>>9916162
You know nothing about cooking steak.

[Anonymous No.9925726]

>>9916140
Ribeye is the best cut no contest.

[Anonymous No.9925763]

>>9916140
Flat Iron
Sous vide 55c for 80 minutes
Grill 20 seconds each side, crosshatch
Serve with bearnaise and demi, and some sort of a potato preparation
>>9922139
Check out the alinea steak and a1 dish

[Anonymous No.9925783]

>>9916140
I'm Jack fucking Sprat. Give me the heaviest filet you have med rare and au poivre. Gotta get that peppery sear on there.

[Anonymous No.9925829]

>>9916140
Anyone ever had flap steak?

[Anonymous No.9925836]

>>9925829
I had ur mum's flap steak

[Anonymous No.9925841]

>>9925836
you brought this on yourself

[Anonymous No.9925842]

>>9916140

[Anonymous No.9925865]

>>9925841
Hey now no need to take things that far

[Anonymous No.9925895]

>>9916206
>reverse seared
So the inside is cooked and the outside is raw?

[Anonymous No.9925906]

>>9925895
Cook first, sear at the end

[Anonymous No.9925966]

What are everyone's favorite sides with steak? Me, I'm all about those burgundy mushrooms. Potatoes au gratin are godly too.

[Anonymous No.9925969]

>>9925966
mushrooms with steak is fucking god tier

[Anonymous No.9925998]

>>9916140
ribeye, med rare. flip only once, three minutes a side, finish in oven if you want it more done, let rest ten minutes under a foil tent. serve with twice baked potato, grilled asparagus, and a boulevard wheat

[Anonymous No.9926012]

>>9925966
went to an upscale steakhouse the other night. had some amazing beef, truffle au gratin potatoes, and bacon onion brussels sprouts. drank their bartenders oldfashion/manhatten combination drink garnished with a slice of ny strip and black cherry. i was in heaven

[Anonymous No.9926016]

>>9925829

[Anonymous No.9926227]

>>9916140
Ribeye, rare/med rare, cast iron skillet. No, because I like to balance it on its edges to get a good sear on the fat. This requires some fancy tong work. Mmm, delicious caramelized ribeye steak fat.

[Anonymous No.9926234]

>>9916140
Ribeye, medium, A1 with a baked potato and a lot of sour cream and a giant salad

[Anonymous No.9926240]

>>9916140
Toss up between a nice thick ribeye and porter for me. They are both just so damn good.

[Anonymous No.9926252]

>>9926016
Goddamn I'm hungry

[Anonymous No.9926367]

>>9916140

T-bone

0. Open all windows and doors and turn on every fan 'cus shit is gonna get smoky

1. Pre-heat castiron skillet on stovetop turned as high as it goes

2. Pour in some high-temp fry oil, should start smoking anyway

3. Take steak out of fridge, salt both sides, put straight into pan

4. Leave alone in pan until bottom has a really good crust

5. Flip steak and put a pat of butter on top, along with some garlic and rosemary

6. Leave alone until good crust on other side

7. Remove from pan and let rest 5 minutes before eating

[Anonymous No.9926804]

A5 wagyu ribeye
Reverse seared

[Anonymous No.9927136]

>>9925966
Same here. These were some portabellas with garlic and balsamic. I love good french fries with steak also, especially when you can soak up a little juice with some of them

[Anonymous No.9927169]

>>9926016
that's pure bullshit, you can't do a reverse sear without either filling the house with smoke or overcookin the steak

[Anonymous No.9927296]

>>9924907
>waking up your olive oil

[Anonymous No.9927304]

>>9927296
>he doesn't activate his olive oil

[Anonymous No.9927306]

>>9925829
flap steak is just a myth

[Anonymous No.9927314]

>>9916140
20 minutes on the grill flip another 20 minutes. Then I put it close to fire and sear the outside

[Anonymous No.9927333]

>>9927314
yikes

[Anonymous No.9927356]

>>9916140
ribeye, then skirt steak

[Anonymous No.9928664]

>>9924205
this man is a caballero

[Anonymous No.9928668]

>>9927333
40 minutes sounds like it would be horribly overcooked but since he said he puts it close to the fire to sear it, it just sounds like he's doing a reverse sear. It's a good way to cook steaks actually. Plus doing it on a charcoal grill like that would give it a bit more smoke if that's what you like.

[Anonymous No.9929861]

Inch thick ribeye, rubbed in olive oil, salt and pepper all over it, grill seared for 2 minutes every side, finish cooking in indirect heat side of grill for 10 minutes. Rest for 10, perfect rare medium rare. With a side of balsamic vinegar garden salad and cornbread.