What's the best way to cook a steak, Veeky Forums?

desu semen is sterile so it's not like it can't be consumed. sushi restaurants serve abalone semen and certain parts of america eat bull testicles.

People look at me weird when they see how I cook my steak, but they always call me a genius after all is said and done.

Assuming you're a sane human and you've properly seasoned and marinated your steak..

Prepare Oven at 250 degrees Celsius.

1. Microwave for 15 seconds in a bath of stock water and flip
2. Microwave for 15 seconds more and remove.
3. Oven bake for 7 1/2 minutes, cover the steak in complimenting vegetables and flavours.
4. Oven bake for a further 7 1/2 minutes, remove steak from oven.
5. Baste steak with freshly churned butter, lightly baste with sweet buttermilk.
6. Cover steak with fermented fresh honey and lime.
7. Roast over charcoal or wood grill for 10 minutes.
8. Clean steak, serve.

Can I have mustard too?

I'm not sure what definition of sterile you use, but the sperm cells moving around in semen definitely do not make it something I'd call a sterile substance.

sterile like how feces are sterile. they don't carry disease.

butter and cast iron pan

Mustard is for queers, son.

Boiled in milk

Fry it on each side for about 2 minites then drown it A1 and worshishishershaush.

"woostuhshuh"

>Microwave
>oven bake for 15 minutes at 250c
>grill for 10 minutes
>"clean steak"

pan fried until well done, then smothered in ketchup.

I guarantee you will be heavily surprised by the quality of the finished product

That's funny. I cook it in the blood and entrails of street walkers.

Sous vide plus sear of your choice. Literally never had a failure using this method.

>worshishishershaush.

it's "what's this here sauce," broheim

Shire

Worchester

Worchestershire.

You buffoons.

Sous vide 131 F and seared about 30s each side

Never eating on steakhouses again

What cut do you like? Flat iron is my go to.

I usually go with top sirloin

how the fuck would you even create this recipe..
i know you are full of shit or are literally a retard...
>who the fucks decides to put steak in stock water and fucking microwave
>did know one else fucking read this

But doesn't the meat absorb all the shitty stuff that's in the plastic?

I let the steak get up to room temp then sear. Cooks far more evenly

Reverse sear.

Put in oven on low heat with probe. Cook until it reaches your desired finished temp. Take it out, let it rest for like 10 minutes, they do a super hot sear for like 90 seconds on each side.

>reverse seating

Sir, please drop your spatula and step away from the kitchen.

You have no idea what you're talking about. Fuck off.

It's the best method for thicker steaks.

Dude, this was just a question, no reason to be such a dick.

with the heat turned up to 'go and for the duration of 'za

Pull Straight from the freezer, cover with a chile coffee rub, Sear on the outside in cast iron until you get a nice crust, popped in a 500* oven until internal temp is 5* less than what you want (I like medium). Bring to platter, cover with foil, let rest 10 min, slice and serve.

Rub recipe: foodnetwork.com/recipes/bobby-flay/coffee-rubbed-rib-eye-recipe.html

I use a rib eye boneless, rub it with salt and pepper, then olive oil. Put it into a hot non-stick pan for 3 minutes on each side. Take it out and let it sit for 5 minutes then eat. No sides, no sauces.

Steak is one of those things that people who are new to cooking get overly opinionated about because of the perception that it's a luxury food (despite being sold for practically nothing at every walmart), and because they think they're the first person ever to salt a piece of beef and put it on something hot until it's cooked

It's like watching sports teams rage about some stuff that doesn't actually matter. People need something to feel that their life has meaning, and, in some cases, a $30 piece of cooked beef provides that meaning

Pics or didn't happen.

>It's like watching sports teams rage about some stuff that doesn't actually matter. People need something to feel that their life has meaning, and, in some cases, a $30 piece of cooked beef provides that meaning

Root of all evil.

sous vide, then briefly sear in sesame oil or clarified butter

food grade plastic does not contain BPA by definition

not that guy, but BPA isn't the only issue with plastics, the only reason it lurks large in the minds of Americlaps is that Clapistan was the last developed country to officially recognize and take action over BPA because the Clapistani regulatory bodies that function effectively in other countries cannot function in Clapistan because their main purpose has been subverted by corporate interests

there are many other hormone-like chemicals coming from all sorts of plastics, which of course you'll ignore and instead get distracted over plant phytoestrogens, a false controversy that was fabricated by the plastic manufacturers to make you feel safe just by avoiding the consumption of vegetable matter

well, inform us, then

Depends on the steak. Fillet, sirloin, ribeye, rump, flank have different characteristics and cooking techniques.
If the steak has a lot of fat, you should cook it a bit longer to make sure that it melts and releases the flavor.
If it has no fat or connective tissue you can serve it rare and juicy.
Always avoid going over medium.
It's better to salt it after cooking it or else it will get dry.

Well done, with ketchup.

>HIV

it's best to salt it several hours before cooking it so it penetrates the fat and meat.

>If it has no fat or connective tissue you can serve it rare and juicy.
If it has no fat or connective tissue then it's a shitty steak, not even worth cooking. Are you the moron who brings eye of round steak to a BBQ?

>filet mignon is a shitty steak.

ok.

>Take it out, let it rest for like 10 minutes
You may have heard that it's a good idea to let your steak rest at room temperature before you sear it. Here's the truth: don't bother. A thick cut steak takes a long time to rise in temperature. After half an hour sitting on a plate in the kitchen, the internal temperature of my test models only rose by about 4°F. Even after an hour, they'd barely risen 9°F, not much of a difference. Cooked side-by-side against one straight from the fridge, the cooking time and eating qualities were nearly identical.

Tenderloin, also known as filet mignon, is the most tender cut of meat on the cow. When cooked, it has a buttery, almost spoon-tender texture. But what it has in tenderness, it lacks in flavor. As a nearly unused muscle in the cow, the tenderloin generally has very little fat, and almost no flavor to speak of, despite its crazy price tag.

Resting a steak for that short a time period is indeed pointless, as you explained.

But that doesn't mean you shouldn't rest the steak. It simply means you need to rest it for much longer than most people commonly think.

Dry brine, and reverse sear.

Coat steak with a little more salt than you would normally use, and let it sit for at least an hour. This lets the salt penetrate the meat, and can help tenderize it a little.

Rinse salt off of steak, and put in 300F oven until it's just below the desired doneness. Then sear it in a hot pan with clarified butter, preferably. Neutral oil is okay, but not as tasty.

Add mushrooms and onions to pan after removing steak, cook them until soft and deglaze with a bit of wine or stock. Add cream if you want a richer sauce.

seared over brightly glowing coals. then wrapped up and left to cook in its own residual heat for a few minutes.

thanks for the lesson, faggot. none of us already knew that.

this

Assuming it's thick enough, it should be rubbed with butter, rosemary, and pepper before being placed on a grill or cast iron skillet then into an oven.

Salt when it is done cooking.

that's just an uncooked burger without the bun.

>come home drunk
>wife bought a steak
>it's in the fridge
>heat up cast iron skillet
>toss in some butter and a smashed garlic clove
>sear steak on both sides
>wait for smoke detector to stop ringing
>put steak on plate
>salt and pepper
>eat perfect medium rare steak
>go to bed

Why rest it when you're about to sear it though.

Resting is for before cutting. So after the sear.

Why would you rest for hours and hours after just cooking it low and slow for hours?

if you toss the butter and garlic in after you flip your steak then baste it repeatedly with a spoon it will minimize the amount of smoke and still give the same flavor.

If you didn't use clarified butter, you most likely burned it

poached in milk

>Why rest it when you're about to sear it though.
To let the steak come up to room temperature. That decreases the amount of heat needed to cook the steak, thereby decreasing the gradient of doneness between the outside and the inside of the steak. It helps it cook more uniformly.

>>Resting is for before cutting. So after the sear.
Yeah, that is the conventional use of the term "ressting". Maybe it would make more sense to say "let the steak come up to room temperature before searing it" if the use of "rest" here is triggering you.

>>Why would you rest for hours and hours after just cooking it low and slow for hours?

I have no idea what you're talking about. What I am proposing is:
-take steak out of the fridge a few hours before you are going to cook it to allow it to warm up closer to room temp
-sear it, finish cooking as needed to your
-rest it for a few minutes before serving.

why would you want to decrease the gradient of doneness between outside and inside? wouldn't you want a nice crunchy sear on the outside with a medium rare inside?

>did know one else fucking read this
Why give attention to someone who is clearly retarded?

You don't

Sear the outer most layer

Steak should be touching the pan for less than 30 seconds at high heat

It will be well-done with all that cooking

You take it out of the plastic before you sear it

I'm not saying filet mignon is shitty, but it is a "beginner" steak. A good filet will actually be very well-marbled, but you won't find this in your typical grocery store. Sirloin isn't a very marbled cut typically either, so it's also a beginner cut.

Try a good ribeye, that's truly the king of steaks.

>sterile
>like feces

>t. Mexican who uses human feces for fertilizer

>asks a question
>YOU DON'T KNOW WHAT YOU'RE TALKING ABOUT FUCKER
>that's why i asked

I prep mine with a fork, stabbing it all across the surface, then rubbing sea salt into the new pores. Then i pan fry it with olive oil, searing each side for no more than thirty 30 seconds, turn the heat to mid, add some butter, wait for it to melt, then lay the steak in till it starts oozing red juices from the top then flip it and continue till its done.
>t. Poorfag who gets markdown ribeyes from Kroger

With your finest jelly beans, raw.

Yep.

What I do is make a paste with knorr brand rich beef stock cube. I mix it with oil and apply it to the steak, it makes your steak taste better than salt alone. You should trust me.

>crunchy steak
gross dude wtf

>Cheddar

...

how do I keep grease from going every fucking where on the top of the oven and counter? I literally use this big round mesh thingy thoughout the whole process and still there's little spots of grease all over the goddamn place after I'm done.

>incisions

There go all your juices.

use olive oil to start it and when you turn it, drop in the butter and garlic and baste

My problem is that the result of the maillard reaction (orange stuff) sticks to the pan even though there's a good layer of oil when I drop it in. I wipe it up with a bit of butter and water after the steak is out and pour it all over it but I'd like it to just stay on the steak.

People often ask me why I use knorr brand stock cubes in my cooking and I tell them, it simply is JUST better.

Sous vide for 2 hours
Deep fry in lard for 2 minutes
Let rest
Butter
Rough salt

Then lower your heat

Finally a real man in this thread, the rest are just a bunch of eunuchs

Lol WTF does that even mean

Is tartare scary to you? Is it icky? Eating it is a daring act of machismo, is that about right, user?

Americans and their food «culture» are terrible, anything that isn't Kentucky fried chicken requires assuming a special aggressive identity to justify

An eunuch is a man without balls. Like you.

>just use salt and pepper
nah. Paprika, black pepper, more paprika, more black pepper, lightly tap it with garlic powder and salt, slap it on a grill and cook it to medium/medium well.

Some people actually appreciate good food, vile amerifat. To us, it's an insult when you make pig noises as you eat good food while pretending it's a kind of punishment

Pls don't invade

Oh, so sorry that I offended you, pussy.

>vile amerifat

holy shit were talking about tartar where did you even get to this

Could be Aussie, you're right
Some country where culture goes to die and eating raw meat is perceived by the local idiots as a thing from a Hollywood horror film

on a Charcoal grill with hickory chips during sunset on a warm summer evening with a beer in your left hand and a titty in the other