/steak/

Yeah normally t bones don't have enough filet for me (I prefer porterhouse) but since this one is so thick I'll be more than satisfied

I had filet mignon for lunch today. Goldfish on the side

You should cut off the dry darker but it's just rind the flavor from dry aging is the center meat.

Everyone I've known that says they can make a good one fucks it up. It's easier and cheaper just to cook two separate cuts. Only niggers and white trash praise meme-bones.

>24 hours lol
Way too long. Not fresh.

Yes. Shit cut, but yes.

Probably just pan finish it, not even an inch thick.

Is using butter and garlic to cook a steak a sin?

Yes. Because you forgot the thyme.

More like the bare minimum.

No. It's a requirement.

>$5 for a steak
Damn I wish we had deals like that around here. Where do you live?

Doesn't the fucken butter and garlic and thyme burn to hell if you sear it

Yes this is why you rub the steak with the garlic before searing then you sear it in grape seed oil put in oven and then add butter halfway through baking process - I don't though because I eat steak too often to always add butter

youtube.com/watch?v=GZ4xl7XJM08

That's why you add it in right before you take it out of the pan after searing.

you add the butter, garlic and thyme at the end and just baste it

Steak is babby tier, try to cook more difficult cuts next.

I fucking love meat
I eat a steak literally every single day
I know this is not good, but it just so goddamn good

Lads I need some help. I've been cooking steak for a while on a shitty electric stove. I have a cast iron skillet, but because the stove is electric I don't have precise control of the heat. Because of this, and probably some other reasons, my steaks scorch on the outside. I put salt and pepper on them and cook them in olive oil. I usually cook them four to five minutes a side on medium-high heat.

I've mostly figured out how to get them medium rare on the inside, which is what I prefer, but I keep burning them on the outside. Any way to prevent this?

As longs your eating your veggies,you should be okay.

is THAT really considered fresh in america??? i feel bad for you guys lol

make sure you're letting your steaks come up to room temperature before you cook them.
also try reverse-sear sometime

Here's how I do it

I put my iron skillet on the stove, turn the heat onto high temp and let the pan heat up till it's hot.

Then I put the temperate on low, throw on the steak and cook from there.

definitely not, I've seen way better on here surprisingly.

Use a lower heat, or finish them in the oven

>op still hasn't posted pics of end product
>probably won't

Guys, please go easy on me, I haven't cooked in like 4 years

>inb4 bait

Finished

>Are these the best chops ever posted on

>best chops on Veeky Forums
>those tiny ass filet cuts

Honestly I'd take them back.

JK, looks good, but those filets are super small.

Grilling porkchops tonight.

Steak is friday night.

bump

What's that it's swimming in?

Coconut oil

That's a lot man, half of that next time imo