Steak

Why would you ruin a ribeye like that?

>room temperature
>salt and pepper both sides
>microwave 10 minutes
>cut into small bits
>toss in ketchup and mayonnaise
WALA a perfect steak it ain't hard faggots

>cast iron
>olive oil
Nice troll thread amigo

what's the issue? Unironically asking btw

what? it has a higher smoke point than canola.

>marinade bag straight into freezer
>sous video 55C 4 hours straight out of freezer
>Cast iron skillet full heat 2 min each side

I PUNCH IT

Bife angosto or sirloin, salt and into a very hot pan. Eat it rare.

he's thinking of EVOO because that's what food network mentions the most.

Heat up cast iron.
Throw in a knob of butter.
Season steak with Schwartz Montreal spices.
Cook each side a couple minutes.
Eat med-rare

>>Room temp
this fucking meme needs to fucking stop.

You ever crunched the numbers on convective heat transfer?

If you're too fucking dumb, just approximate using Newton's Law of Cooling.

tl;dr (more like too hard, I can't fathom?) it takes A LONG ASS TIME for a slab of beef to achieve uniform room temperature.

steak

in

New York strip
Salt and pepper
George Foreman no more than 5 minutes

I finally tried to cook a steak sous vide a couple of weeks ago.

Heat up water to 125° F. Put NY strip in vacuum bag and seal. Let stay in for about an hour. Take out and place on 600° ribbed cast iron skillet for like a minute and a half on each side.

That shit was so fucking good. I'm going to try it with a porterhouse on saturday.

you sound autistic but i guess id eat your steak

nigga u betta eat my steak. Fucking USDA Prime ribeye sous vide for 3.5 hours with thyme blended 86% butterfat butter then finished with a blow torch.

I bet you wear a scarf in July as well. Whatever happened to old school charcoal cooking? Is sous vide really that hipster now? Well, they do love to get ultra queer with it on Chef Steps...

ribeye. 1 inch thick. salt it. leave it out so the meat absorbs the salt. season with pepper. preheat oven to 250F. bake for 35 minutes. cooking oil in frying pan. sear on one side for 30 seconds, then turn over. put butter, rosemary, crushed garlic cloves, and thyme into the pan but NOT on the steak. tilt pan, shove steak to the end of the pan furthest from the ground. scoop the butter onto the steak for 30 seconds. garnish and serve.

faggots.

>eating steak

ONGLET!
NICE AND THICK!
GARLIC! ROSEMARY! OLIVE OIL! MARINATE!
BONE MARROW AND RED WINE BUTTER! BEAUTIFUL, VIBRANT, RICH!
SCREAMING HOT PAN!
TAKE, ALL THE SHIT FROM THE MARINADE, OFF THE STEAK!
DIAGONAL LINES, SEAR! ONE MINUTE, EACH SIDE!
HEAT OFF! LET IT REST!
KNOB OF THE DELICIOUS BONE MARROW BUTTER ON TOP! MMM! LOVELY!
PLATE! SERVE! EAT!
CLEAN UP SEMEN!

Fuck off Gordon.

WHAT THE FUCK DID YOU JUST SAY TO ME YOU FUCKING DONKEY? I'LL HAVE YOU KNOW I GRADUATED TOP OF MY CLASS IN OVER TEN CULINARY SCHOOLS AND HAVE BEEN DECORATED WITH NUMEROUS STARS OF MICHELIN! YOUR LAZY CHUCKLEFUCK ARSE CANT EVEN BEGIN TO UNDERSTAND THE LEVEL OF SHIT YOU'VE BOUGHT ON YOURSELF YOU WORTHLESS PRICK! I WILL TAKE MY PARING KNIFE CUT OFF YOUR SCROTUM, INFLATE IT AND USE IT TO BLOW SOME FUCKING SENSE INTO YOUR WORTHLESS ARSE! YOU'RE FUCKING RAW, KIDDO.

Roomtemp, wash it clean and rub it in with spices.
Put into bag and throw into sous vide bath.
Let it rest for a bit once finished then sear on pan.
I do this for any cut when I cant start a grill outside.

Sirloin, well done, with catsup

A cheesesteak is not ruining a ribeye.

en.wikipedia.org/wiki/Cheesesteak

What is the point in letting it rest when it has been in the sous vide bath for hours already and pretty much has a steady temp? I could see letting it rest after searing the sides maybe. But after sous vide I don't understand it. Is it so it doesn't get over cooked once you sear it? I'm genuinely asking

stick it in a pan with a shitton of ground pepper and eat it when it reaches the perfect balance of it being done and me being hungry

Ive noticed that it bleeds less. Its basically unavoidable to not have it bleed off a lot of juices, but a little rest helps so at least starts bleeding once its on the plate.

no memes
sous vide cooks meat pretty well to a specific temp throughout the entire cut, but it lacks that delicious crusty sear on the outside. from what I understand, searing meat adds a bit of a smokey/sweet flavor to the outside, and really helps specific flavors really come to shine (pepper, thyme, onion, etc).

don't take my word for it, though. I'm giving an honest understanding on 4channel.

I came here for pictures of steak.
So far I am entirely disappointed.

boiled over hard

pan
hot
sat, pepper
mm
butter
oil
mmm
sear
turn
sear
hmmm
butter, spoon
drizzle
mmm
remove
rest
salt
eat
mmm

Go be a pleb elsewhere

Let steak reach room temperature

Sprinkle with coarse pink memes and cracked black pepper

Give steak a nice, even, thin drizzle of sesame oil on either side

Put on plate
5 min in the microwave on HIGH
>flip
3 min in the microwave on HIGH
Wrap with foil and let rest for 5 min and viola.
Put on plate, apply fancy ketchup and enjoy!

Sirloin.

About 15 minutes each side, or until it's grey in the centre.

Served with ketchup.

Pan sear then in the oven till crispy black. Mmmmm

I get mine from Applebees.

>sesame oil
Nigga I will slap you, olive is better in every way

>grilling = cooking
yeah, no

First, I buy that poverty-stricken mechanically tenderized steak.
Then I coat it in egg and milk.
Roll it in heavily-spiced flour.
Fry it in oil.
When it's good and golden, pat it dry.
Whisk flour and milk into the remaining oil for gravy.

Whabbam, chicken-fried steak. I long for death.

>he doesn't like his oil to smoke and polymerise as quickly as possible

Take your pleb taste elsewhere. Men are talking about meats.

My pan-seasoned steak.

>add oil to skillet
>place on high heat
>when oil starts smoking, add butter, salt, and pepper to season the skillet, spread around quickly before butter burns (if it does it's okay, though)
>take steak out of fridge, place in the skillet and rub around/press down to pick up the pan-seasoning (saves a step)
>cook for about 8-10 minutes each side, after flipping once add a sprig of thyme, onions, garlic, some more butter, salt and pepper, and worcestershire sauce
>rub steak in pan-seasonings and press down again
>at about 7 minutes on the second side I probably have a sear on both sides so I like to cut the steak in half/thirds and turn down the heat to cook the inside quicker
>once steak is done, plate and let rest for 5 minutes
>serve

Steak is shit.

/thread

your mom should have aborted you

>sous vide meme

nevermind

>room temperature
confirmed retard.

if you're too poor to enjoy a sous vide steak once in a while, I suggest you find more gainful employment.

I roast my steaks.

he was joking, this is a joke thread since OP legit cant make a steak and was looking for advice

he even said "go!" just like those on /b/

that fag is 100% serious.

>Heat a flat heavy pan on high for 10 minutes with no oil
>Take steak straight of the fridge when you're ready to fry it because bringing steaks up to room temperature is a meme which only makes it harder to get a crispy outside and tender pink middle at the same time
>Sear steak in very hot pan until browned all over, taking care to render the fatty side first so it cooks in its own fat (add a small amount of oil if you're using a lean cut)
>Season in pan
>Put in oven on pre-heated tray at 110-120 °C for 5 minutes (depending on thickness) or until internal temperature comes up to 55 °C
>Slice and eat immediately because resting is only necessary when the middle of the steak isn't up to temperature yet. It also has little to no effect on moisture either - which is 99% determined by cooking time and temperature. Besides the juices aren't going anywhere, you're free to pour them over the steak or do with them as you wish

This is objectively the best way to cook a steak and if you disagree you're a fool who's swallowed decades of poorly-thought out and inaccurate steak dogma with little to no science behind it

...

it's called the maillard reaction

kill yourself

(That's assuming you actually use the room atmosphere to cool the steak retard )

pull up to steak house, circle till you can park as close as humanly possible. eat three baskets of bread sticks, keep getting extra butter. order well done rib eye with steak fries. doggy bag, gotta get doggy bag. drive home. put all the bread n doggy bag too.

Salt porterhouse. Sear on one side high heat. Flip after about 3 mins or when blood rises to surface. Turn down heat. Cook another three mins. or 'til rare. For filet mignon or thicker cuts, salt, sear, flip and finish quickly in 400 degree oven.

I wouldn't say it's shit, but it's definitely overrated

you know newton's law of cooling can be used for heating approximation, right?

Like I said, crunch the numbers on convective heat transfer.

Dumb shit.

that's why you FINISH with high heat.

For steak, I either deepfry in duckfat, or finish with a blow torch.

Alright check it.

>cook a medium rare steak on high heat, flipping once after 3 1/2 minutes and finishing after another 4 minutes
>put steak into blender
>take shredded steak and put it into a bowl
>stir in some a1, wershershishershshaush, and some minced garlic
>keep stirring until it's a nice paste
>get a second steak
>cut slits into steak and put mixture in between each slit
>Coat the steak in the remaining mixture
>cook the slab in a nice hot pan
>medium rare
>garnish with hot sex from your impressed wife/girlfriend/substitute teacher

fight me IRL

salt then pepper then into pan

>pat dry boneless ribeye and rub with vegetable oil and seasonings (I use a blend)
>i throw in a pat of butter when the pan gets hot
>usually have the 1/2" thick, which is a minute and a half one side and a minute the other for a medium rare on the side of rare
>let it rest on the plate while I throw mushrooms in the remaining fat and add soy sauce and worcestershire
>pile mushrooms on top of steak and top with chopped parsley

>forgetting to baste

> cut
Whatever my mom gets from the supermarket.
> how to prepare it
Rub it evenly with olive oil, salt, black pepper and whatever spices/herbs look good (rosemary, basil, thyme, et cetera).

Get a good clean pan and a lid.
> How to cook it
Put stovetop to medium temp., apply pan. Add a dash of olive oil (less than a teaspoon). Wait till the oil runs across the pan.

Your steak should have been soaking in salt, oil, spices and herbs for at least 20 mins. by now. Grab the tongs, place the steak evenly on the pan. Put lid over pan (let it breath a little). 5 mins. per side.

Get a clean dinner plate. Immediately place steak on plate. Let it rest for 10 mins.

There you have it. A perfect medium-rare steak.

Never, ever, ever, ever cook steak from frozen. It just isn't the same.

That's why I only make steak when mom gets it from the supermarket.

Steak is gross

>flank
>thoroughly salt it, leave it in the fridge uncovered overnight
>brush off the salt the next day
>on the grill at absurdly high heat like 500+
>slice it thin against the grain and put some chimichurri on it

Trimmed NY strip, patted completely dry, then liberally seasoned with Kosher Salt, coarsely ground black pepper, and a tiny bit of granulated garlic. Heat up my cast iron skillet at around 400F, until it's really fuckin hot. I usually use bacon fat or refined olive oil, right onto the skillet, just out of the oven on a high flame, waiting until the fat is just starting to smoke. I usually cook it to medium rare, it only takes a few minutes on each side with the pan that hot. I almost always make some green beans (pre blanched) or asparagus in the skillet right after the steaks come out of it, giving the steaks the right amount of time to rest.

I sous vide a short rib at 135* for 48 hours, remove from the bag (retain juices), pat dry and refrigerate for an hour or two, then coat with salt and pepper and sear on all sides in a high smokepoint oil. Remove and let rest.

Heat the bag juices and strain out the coagulated protein and use that and some red wine to deglaze the pan as a base for a pan sauce, whisk in some butter and some rosemary and thyme.

Rib Steak, Reverse Sear in this format youtube.com/watch?v=GZ4xl7XJM08

Sea Salt, Pepper, a 700 degree Broil King grill with a small pad of butter on each steak so that it drips into the grill and causes a small forest fire. Finish to 135F

ribsteak
room temp
salt pepper garlic
coat with a little love oil on both sides
pan sear high heat 2 min each side
4 min in the broiler
perfect medium rare with a good sear.

Sirloin
Salt
Pan on medium
Put in pan
Salt
Wait 5-7 minutes
Flip
Wait 5 minutes
Take it out
Eat it

ribeye / NY strip, even london broil sometimes.
bring to room temp
sea salt / pink himalyan salt (none of that normal table shit) fresh cracked pepper, you can add garlic if you want.
boil water, put steak in zipblock, sous vide to about 130 (rare) I keep the water about 135-140
sear on high high heat in cast iron 60-90 seconds on each side to get a nice maillard reaction going
perfect medium rare every time
Rest for 5-10 minutes under foil and serve

>2016
>not sous vide

I use a steal pan and a custom burner that runs on jet fuel

makes the best steaks, the best

>Get thicc ribeye
>Pull from fridge, salt and pepper, let warm to room temp
>Butter in pan
>Heat until nearly smoking
>Throw steak in
>Cook 3ish min
>Flip
>Cook 3 ish min
>Let rest
>Eat

>Get thicc ribeye
>Pull from fridge, salt and pepper, let warm to room temp
>Butter and veg oil in cast iron pan
>Heat until nearly smoking
>Throw steak in
>Cook 3ish min
>Flip
>Cook 3 ish min
>Let rest
>Eat

>ribeye
>fry it in my cast iron meme pan, 2 minutes both sides
>usually fry in butter but at the moment I am using beef fat from a roast I did a few weeks ago

These are so raw you might as well eat meat directly from a cow.

t. third worlder

Tfw steak autists won't recognize the glory of a good rub

Butter and oil? Pleb.

>>Buy NY strip, about 3-4 centimetres thick with decent marbling
>>Preheat waterbath to 53 degrees Celsius
>>Place in freezer for 15 minutes so outside is as cold as it can get without freezing
>>Preheat cast iron pan until smoking
>>Add avocado oil
>>Sear steak for 1 minute each side as well as fatcap
>>Season with salt and freshly ground black pepper
>>Place in plastic bag with butter, thyme and crushed garlic
>>Sous vide for an hour
>>Preheat cast iron pan until smoking
>>Dry steak with paper towels
>>Add avocado oil
>>Sear steak 1 minute per side
>>Add juices from sous vide bag and baste with the butter as soon as it is browned

any decent cut
> every exact technique
sous vide, 57.5 degrees Celsius for perfect med-rare EVERY GOD DAMN TIME
get fucked, "technique" fags

What's the best way to cook multiple steaks? Say 4-6 all medium rare. You'd need either one huge cast iron pan or 3 normal sized ones. Or use a BBQ I guess

Sous vide

But it takes 2-3 minutes per side to get a nice crusty sear, by which point the inside is overcooked if it's been cooked sous vide already.

In Brazil I get beef bisteca/chuleta which I think you call T-Bone, add salt and let it fry in olive oil for a couple of minutes on medium heat on each side. Sometimes I add black pepper or fried garlic for a change but I like it simple.

> it takes 2-3 minutes per side to get a nice crusty sear
nope. sesame oil, gas burner roaring like the mouth of hell, 15-20 seconds a side
seriously, get fucked, steak is a solved problem already

>sesame oil heated over a roaring fire

You know, of course, your steak will taste like burned rubber. I once made a stir fry on very high heat with sesame oil as the cooking oil. It tasted and smelled like a michelin tire dump fire.