I take the steak out of the fridge. I dry it with paper towels. I put some salt on it. I let it warm up

I take the steak out of the fridge
I dry it with paper towels
I put some salt on it
I let it warm up

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  1. 1 month ago
    Anonymous

    that's one fast moving steak...

    • 1 month ago
      Anonymous

      HAYAI!!!

  2. 1 month ago
    Anonymous

    >I take the steak out of the fridge
    >I dry it with paper towels
    >I put some salt on it
    >I let it warm up
    >take a shitty picture

  3. 1 month ago
    Anonymous

    No need to do that boomer

    • 1 month ago
      Anonymous

      I'm a zillennial. It cooks better dried and warmed up.

      • 1 month ago
        Anonymous

        >zillennial
        first time ive heard that

        • 1 month ago
          Anonymous

          It's a 40 year old word

    • 1 month ago
      Anonymous

      Nah you should always salt and pepper it and leave it for about 20-30 minutes to get to room temp.

      • 1 month ago
        Anonymous

        My experience is that it needs a few hours to reabsorb the salty water that pools up when you dry brine. 30 min is peak surface moisture. Also bringing to room temp takes a lot longer than 30 min for any regular portion of steak. Yet, I see this recommendation all the time. Am I missing something?

        • 1 month ago
          Anonymous

          The "let it come up to room temp" thing is part of cooking mythology. It takes HOURS for a decent sized piece of meat to go from 38° to 70° internally. I think I read an article one time, probably on Serious Eats, where they did an experiment that involved sous videing steaks to get them up to room temp and then cooking them side by side with steaks fresh out of the fridge. There was no detectable difference, if I remember right.

          • 1 month ago
            Anonymous

            That's because the realy reason you take it out and let it warm up is becuase it's not comfy handling cold meat. It hurts your fingies 🙁 so it's better to let it warm up so you dont have to touch cold stuff 🙂

          • 1 month ago
            Anonymous

            Serious Eats is clickbait trash
            It does take hours that's why you should reverse sear

            • 1 month ago
              Marjoram

              >Sear
              😐
              >Sear, reverse
              :O

  4. 1 month ago
    Anonymous

    Plated

    • 1 month ago
      Anonymous

      >no crust
      >A1 sauce
      >no side
      eh

    • 1 month ago
      Anonymous

      how does the milk stay in the glass?

    • 1 month ago
      Anonymous

      https://i.imgur.com/mJfOcE3.jpeg

      moron

    • 1 month ago
      Anonymous

      >bocchi the cry
      stay

    • 1 month ago
      Anonymous

      Based GBC aussie
      Nina did nothing wrong
      Also Subaru and Tomo sex

    • 1 month ago
      Anonymous

      dumbass

  5. 1 month ago
    Anonymous
    • 1 month ago
      Anonymous

      That is not seared my homie use the highest temperature setting on your element fr, max that shit out. After you've cooked a few steaks like that learn about reverse searing

  6. 1 month ago
    Anonymous

    >https://www.seriouseats.com/old-wives-tales-about-cooking-steak
    >the reality is that letting it rest at room temperature accomplishes almost nothing.
    >After the first 20 minutes—the time that many chefs and books will recommend you let a steak rest at room temperature—the center of the steak had risen to a whopping 39.8°F (4.3°C). Not even a full two degrees. So I let it go longer. 30 minutes. 50 minutes. 1 hour and 20 minutes. After 1 hour and 50 minutes, the steak was up to 49.6°F (9.8°C) in the center.
    >Culinaly in charge of cooking

  7. 1 month ago
    Anonymous

    >I frick the steak

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