How do i cook this?

What we call strip steak in the US.

>olive oil for high heat

Jamie pls go and stay go

You got jewed by a jewish merchant OP

Step 1: Allow to come down to room temperature
Step 2: Lightly coat in olive oil
Step 3: Salt and pepper
Step 4: Make sure grill/pan is on very high heat
Step 5: 3-5 minutes per side depending on thickness
Step 6: Take off of heat and cover. Let that sum'bitch rest about 5 minutes
Step 7: devour with bare hands

>: Allow to come down to room temperature

when will this meme fucking die

>implying it doesn't actually make a difference

It doesn't.

seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html

Call me a skeptic, but I don't think a single person's experience makes it fact

>Call me a skeptic, but I don't think a single person's experience makes it fact

Thermodynamics makes it a fact , faggot

Take it back to Coles and buy it from a butcher

Thermodynamics is exactly why the steak need to be room temperature

>Thermodynamics is exactly why the steak need to be room temperature

being this fucking retarded

>How do i cook this?

Carefully, and with respect, because it could easily kill you if done wrong. Shit, even if done right it is still really bad for you and the planet.

You don't. That steak looks like garbage.

>So young it almost resembles veal
>No marbling
>Cut less than an inch thick
>Huge strips of external fat
>Wet as fuck

Fucking disgusting.

Factory farming is best farming! Coles meat selection is best meat selection!

Then repeat the experiment, it's not a hard one to do and is completely falsifiable.

why do they cut supermarket steaks so thin

So they can spread it and make you think you're buying more meat

Internal temperature absolutely does make a difference, dipshit. Take a steak out of your freezer and fast fry it.

You fucking people lack basic common sense.

HERP DERP. Big difference between frozen and refrigerated. You might actually want to read the experiment, which discusses quite plainly the amount of energy needed to effect a state change is larger than that to change temp from 50 to 128F.

In other words, you have no sense, common or otherwise, but think you do.

>tfw when awesome cheap butcher right next to my local coles
>tfw when never shop there because too lazy to go to two stores

same goes for farmers markets etc. I live near the yarra valley and there's some awesome produce available but cba

One reason I switched to instacart and fresh direct myself.

Most customers want thin steaks, so the cost is lower. Lowest common denominator wins at the supermarket, and few have a butcher that will bother with custom cuts.

Shish kabobs

You know how normal people cook meat? By internal temperature. You know how you get uniform internal temperature? By not creating a high gradient to begin with. When you sear a steak, you're adding high heat for a short amount of time. Imagine what that does to a temperature gradient. People who have the best experience with uniformly cooked medium rare steak use reverse searing. That's a slow and accurate rise in INTERNAL temperature, and a fast sear at the end.

Go cook your shit food however you want.

So given your point is obviously stupid, you're going to now change it in a desperate attempt to be right about something?

Taking your steak out of the fridge 20 minutes before cooking does absolutely nothing. Taking it out an hour before cooking does nothing either.

Sous vide, then put on grill for a few seconds each side.

Optional pre-sear.

How long are you leaving your steak on your counter to get it up to room temp? Because unless you're leaving it out for like three or four hours, it's not gonna be room temp. It's going to be very slightly warmer. Your internal temperature isn't gonna change too much.

So you don't get illustration by hyperbole. Figures, I'm working with Veeky Forums here. No one cooks frozen steak, shithead.

>olive oil in high heat pan
enjoy your kitchen fire

There's little point in talking sense. This user KNOWS things, and isn't gonna let facts get in the way.

I'm supposed to only wear underwear while cooking with oil and high heat, right?

Never done this before. Will it really cause a kitchen fire?

yes. you need to know what oils are appropriate for what temperatures.

an aussie not knowing how to BBQ? hang your head in shame...

>season with black pepper and galic salt on both sides
>place on BBQ grill to your liking turn once. the more you turn the tougher your steak will be to eat...
>rest for 5 minutes, then, serve.

M8 that steak is off.

Those are three NY Strip steaks and yeah, they're starting to turn. Probably cut two or three days ago.

firstly, stop buying shit cuts from coles you fucking moron, porterhouse shouldnt look this horrible.

sprinkle with salt, pepper and a dash of cumin