So with my new cast iron I've been able to put some pretty nice crusts on my steak lately. But I find that my rare steaks are pretty gelatinous on the inside though they do taste good.
Is this normal or am I doing something wrong. Maybe I should let the steaks rest after cooking for a little longer?
Are you saying it's raw in the center? Yeah, cook it longer if you don't want that obviously.
If it's gelatinous you're probably cooking it closer to blue than rare. Leave it on for an extra 15-30 seconds on each side and let it rest for about 2 minutes.
arigatou
use a thermometer to test the centre
Or use sous vide
>Rare meat
Thanks, Caveman user.
>Sous Vide meat
He's asking to how to prepare steak, not how to prepare an infection.
>He's asking to how to prepare steak, not how to prepare an infection.
??
Sous Vide meat done incorrectly is a nice way of getting sick. OP can barely prepare a steak right so I doubt that he can prepare a steak sous vide unless he shells out for a cooker.
On that note, since he's alright with eating his meat bloody I doubt a room temp steak would do anything to him anymore.
you seem unclear on how sous vide works
You take a piece of meat and you ruin it by sealing it I'm plastic like a goddamn Lunchable and the. Cool it near a bpiling point but not before spending money on a piece of equipment that you'll only use once to make a meme meal once you realize it's stupid and it would be better to just grill or fry your steak like a normal fucking human being.
>animu faggotry
You seem unclear on the nature of this board.
Gelatinous..?
>user is up in his room refusing to eat my "meme meal" while I soak up the compliments on my zero effort perfect steaks
>he's a fur fag
Jesus christ user
its because ITS FUCKING RAW
I've never made a steak, but try cooking it at lower heat. Sometimes it can take a while for thicker cuts of meat to cook to the center, so if you turn down the heat, it will cook more uniform without burning the sides.
Alternatively, here is what I've done with chicken with good results .
>Turn up heat until oil smokes a bit
>Put in cut
>fry until there is a nice crust on one side
>Flip it over
>put lid over it (best part about cast iron is that you get a little steam vent on it due to how lids sit on cast iron
>cook until desired (for chicken I believe I do around 8 minutes)
wala
are you giving your steak enough time to get to room temp before cooking?
also how long are you resting for?
>I've never made a steak
>giving advice on how to cook steak
You are wrong btw, you want to cook steak on a very hot pan. Only the time should determine its doneness, not the temp of the pan.
Invest in one of these babies if you want to step up your steak game.
Flat pans are just not suited to cooking the perfect steak.
Shitty advice, user.
The only thing those pans do is make pretty looking grill marks. Functionally they suck because there is so little metal in contact with the meat.
A flat pan will get a much better sear because it touches the entire surface of the the steak, not just the raised ridges.
you're wrong.
the grill marks are a side effect.
with less contact, you get more heat to the centre before the outside starts burning
How exactly do you get "more heat to the center" when you have big insulating gaps between the heat source and your food?
Ever pay attention to high-end cooking shown on TV and notice that they always use flat pans and never a grill pan for a steak?
I think you misunderstood me.
The griddle pan essentially gives you a bigger timeframe to get your steak just how you want it.
If you're a professional chef and can cook a steak perfect every time, then the flat pan is faster of course.
Full of shit.
Retard
>The griddle pan essentially gives you a bigger timeframe
That's a bad thing.
>>animu faggotry
You seem to be unclear On the nature of this website.
>therometer
Degenerates like you should be stoned. The firmness test is the definitive. Feel the tension on your cheek then your chin and then your forehead. It corresponds in similar feeling to the steak would have from rare to well done.
You appear to think Veeky Forums is a website dedicated to animu?
>Protip: You're wrong and according to the IRC GookMoot is going to be clamping down on you faggots in the not too distant future.
Dedicated 100%? No. Largely? You bet. The % of the boards on Veeky Forums being dedicated to Anime or something very similar is far greater than that ratio of the internet as a whole.
>greater than that ratio of the internet as a whole.
weebs really are this dumb.
What if you're fat and have 3 chins?
Anime is a niche thing. It's a tiny, insignificant, barely-even-there part of the web as a whole.
OTOH it's a massive part of Veeky Forums. If you don't like it (which is fine), then why are you here? Seems silly.
...
Allright already, fag. If it's so inappropriate: report it. Let's see if it did anything other than trigger (You), and get delet...
Maybe you don't really belong here...
Juicy and gelatinous steaks are the way to go
Sous vide is a great technique and if you have 200 bucks lying around it's probably worth it to get the anova or something. You can do really nice steaks without worrying and if you like you can make good fish, and eggs too. You can even do something like a 24 hour brisket if you're in the mood. And best of all you can just leave the container by itself,also cleanup's easy.
The correct answer is to bring it out of the fridge an hour beforehand to come up to room temperature
Faggot.
:^)
Make sure you take your steak out of the fridge about an hour prior to cooking it.
>wala
Its voilà, its french. Just correcting you so people wont try to shit all over you next time you make the mistake.
>voilà
Hello Newfag!
Get a load of this fucking chiseller!
>voilà
Its wala, its a meme. Just correcting you so people wont try to shit all over you next time you make the mistake.
:^)
>I was only pretending to be retarded.
Can't wriggle out of this one, faggot.
You're on Veeky Forums, like you're any better.
Thermometer is more precise and better for a newcomer who hasn't acquired a sense of feel yet.
You just have to use it correctly. Always remove the steak 5 degrees below the temperature you'd like to cook it at to take into account it will continue cooking when it is resting. If you're European, better remove the steak 5 degrees after 165 just in case.