How come this shit never tastes good

Is it meat quality? I get good sear, cooked to temp. Salt pepper still tastes bland. Tried basting it's meh. Msg meh garlic powder meh

Is this just from buying supermarket steak? It's honestly flavorless. Go to a restaurant and it's totally different

  1. 2 months ago

    you're missing the love

  2. 2 months ago

    Try a reverse sear. You slow roast your steak, rest it, sear it, then serve it.
    I was never a big fan of steak until I tried reverse sear. I didn't even use a fancy cut either. Just a good old piece of rump.

    • 2 months ago

      has the added benefit of making the outside dry, resulting in a better sear

  3. 2 months ago

    why is it that colour? super unnatural

  4. 2 months ago

    One thing that elevates a steak that cooklets fear is cooking it with EVOO. The bitter flavour profile the olive oil gives does something to the steak that just hits the right note.
    >muh smokepoint

  5. 2 months ago

    you arent using enough salt and pepper. baste with butter garlic and thyme to finish it off. learn how to cook it properly to med rare.

  6. 2 months ago

    Try dry brining it, salt it and let it sit on a rack in the fridge for a couple days and sear it in a cast iron pan on extremely high heat, you’ll get a great crust. Restaurants use a ton of salt and fat and steak places usually melt herb butter on it, get some to butter to room temperature and mix it with some garlic and thyme, melt some on your steak and let it sit for a bit before eating so the juices stay in.

  7. 2 months ago

    Not a single good newer itt. Grill over charcoal slightly offset indirect grilling

  8. 2 months ago

    >how come
    Child detected

  9. 2 months ago

    Restaraunts cook everything in a lot more fat than you are using.

  10. 2 months ago

    >Is this just from buying supermarket steak?
    It very well could be.
    What cut are you buying? Sometimes supermarkets sell a shit cut and give it a nonsensical name to make it seem like a real steak cut.
    How thick is it? A lot of supermarket steak tends to be too thin. It should be at least 1 inch thick at minimum, ideal is 1.5 inches. Otherwise it overcooks as you're trying to sear it.
    How much does it cost? In 2023 a decent ribeye is gonna be expensive at the supermarket. If it's only slightly more expensive than pork chops then it's not gonna be a steak cut at all regardless of the store's labeling.

    If you want to confirm this then buy the ribeyes from Costco. It's cheaper per pound than your average grocery store and high quality. If it still tastes bad then either you just don't like beef or you're doing something wrong.

  11. 2 months ago

    Many restaurants will either have steak in the sous vide ready for finishing, and often use dirty tricks like beef bouillon to infuse more beefy flavor into the meat

  12. 2 months ago

    not enough salt, actually cooked a bit less than you like
    if the sear is good it's one of those two

  13. 2 months ago

    ton of fat, specially butter and some salt, rosemary and optionally garlic. Keep covering the steak with the butter using spoon and that's it. Use hot pan and dont be moving and poking the steak like a nagger.

  14. 2 months ago

    dry brine
    it just werks

  15. 2 months ago

    (a) try going to a butcher, (b) most steak houses dry age their beef which is not easy to do at home regardless of what youtube shills will tell you, (c) try marinating your steaks

  16. 2 months ago

    idk if it's placebo effect but i salt brine for at least an hour in the fridge. i used to throw it right in the oven with a probe in it and let it heat up with the oven but some ovens smell like gas for the first few mins
    take it out according to your preference. if you have the patience go ahead and make a herb butter to baste it with but turn the fucking heat down or you'll burn the shit out of it

    • 2 months ago

      >idk if it's placebo effect
      this part i meant to add: "but i think grass fed beef has more punctual flavor". we get these little ones that are vacuum sealed on sale for 5-8 bucks a piece.. but i can only eat beef a couple times a week so even if i could afford it i wouldn't be eating steak every other day
      part of why i believe the grass fed grass finished meme is because the eggs we get are local and you can 100% tell just in the color of the yolk that they are better. love me some of dem eggs and still only $2/dozen

  17. 2 months ago

    either you're not buying a good enough quality or cooking just ain't your thing. i haven't ordered a steak in years at a restaurant because the ones i cook in my cast iron at home taste way better

  18. 2 months ago

    Don't you need to let the Hispanices sit in over night?

Your email address will not be published. Required fields are marked *