Steak

>barely have confidence in making a burger
>now I'm gonna try this
I feel this is beyond my scope.

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  1. 4 weeks ago
    Anonymous

    burger is harder to make than steak

    • 4 weeks ago
      Anonymous

      Isn't the procedure the exact same, but with the burger being harder to frick up?

      how are you gonna cook it?

      Pan or oven

      • 4 weeks ago
        Anonymous

        I mean, it can be, but a nice long, low reverse sear will take a steak to another level
        I do a 4-hour reverse sear at 130F, it's similar to sous-vide but it dries out the steak for a better sear

        • 3 weeks ago
          Anonymous

          you can skip cooking it like that with a dry salt brine. although this is obviously terrible for you.. do you omit salt ?

      • 3 weeks ago
        Anonymous

        >don't need to form steak into proper shape
        >don't need to worry about that steak shape falling apart at any point
        >don't need to worry about thorough cooking as much
        >don't need to worry about ancillary items like stale buns or forgotten cheese
        steak easier

  2. 4 weeks ago
    Anonymous

    It really isn't that tough, just dedicate attention to it. You got this.

  3. 4 weeks ago
    Anonymous

    quints of great success
    also steak is just about patience
    >let it come to room temp before searing
    >let it rest after cooking to keep the juices in
    there's a reason steak is considered a manly meal and that's because you barely have to chef at all for it

    • 4 weeks ago
      Anonymous

      >2012
      >being so cucked as to allow the ~~*juices*~~ to tell you when you eat your meat
      Ngmi tbh
      OP you have to eat it raw, possibly with a bit of salt as long as you're participating in salt cleanses through nicotine therapy. Cooking food destroys all its nutrients and exposes you to carcinogens, seed oils and heat-activated antibiotics. You should be eating that with your bare hands and wash it down with a large pint of raw egg mixed with raw milk.

      • 3 weeks ago
        Anonymous

        ray peat? is that you?

    • 4 weeks ago
      Anonymous

      steak is considered a manly meal because the beef industry had a massive lobby in the 50s and they launched a huge successful campaign ad that made everyone think milk steak and ground beef were the better than fat breasts and cocaine... they're not and there's nothing manly about steak unless you consider roided out Instagram celebrities grifting fatherless teenagers with backwards mean plans manly

      • 4 weeks ago
        Anonymous

        There were also land and water grabs back in the day, also sheep for instance would take the grass and roots while cattle would just eat the tops of grass leaving the roots so the grass could grow back. Look up range wars.

      • 3 weeks ago
        Anonymous

        bud i weigh 145 soaking wet and make steak all the time and drink milk quite often. barely a muscle on my body at this point

  4. 4 weeks ago
    Anonymous

    Just give up.

    • 4 weeks ago
      Anonymous

      no

      how are you gonna cook it?

      oven

      you are a fricking idiot

      $27 for a filet mignon you'll crap out in less than 18 hours

      or $50 for a 3.5lb roast that will provide you steaks for at least two weeks to a month

      oh wait you don't know how to cook

      god you piss me off - i bet you don't even make meatballs or quarter your patties to make sliders i bet your miserable ass doesn't know how to make hashbrowns or jam from scratch

      id be more pissed if you actually knew the difference between your local honey and syrup but i can already determine you are a fricking useless

      im not going to give anymore advice to strangers - especially if you can't take gumption to ask for it politely

      choke on it

      smd reddit spacer

  5. 4 weeks ago
    Anonymous

    how are you gonna cook it?

    • 4 weeks ago
      Anonymous

      Crock Pot

      • 4 weeks ago
        Anonymous
      • 4 weeks ago
        Anonymous

        like a slow reverse sear job?

  6. 4 weeks ago
    Anonymous

    you are a fricking idiot

    $27 for a filet mignon you'll crap out in less than 18 hours

    or $50 for a 3.5lb roast that will provide you steaks for at least two weeks to a month

    oh wait you don't know how to cook

    god you piss me off - i bet you don't even make meatballs or quarter your patties to make sliders i bet your miserable ass doesn't know how to make hashbrowns or jam from scratch

    id be more pissed if you actually knew the difference between your local honey and syrup but i can already determine you are a fricking useless

    im not going to give anymore advice to strangers - especially if you can't take gumption to ask for it politely

    choke on it

    • 4 weeks ago
      Anonymous

      Everybody had a first time cooking fillet, Anon

    • 4 weeks ago
      Anonymous

      Holy smokes this post is profoundly autistic.

      • 4 weeks ago
        Anonymous

        yeah this thread sucks

        brings out the worst in everyone in this board

        learn to cook and take things not so seriously kid

        maybe your "feelings" lmao - won't be so hurt

        dont give a frick cuz im eating good unlike you bich-nga asses paying $27 for what is 0.77lb of cookin'

        why am i even here - this isn't the brewing thread

        • 4 weeks ago
          Anonymous

          You're the only one ITT having an absolute meltdown over OP having confidence issues and asking for guidance. Heaven forbid he receives guidance on a cooking board lol.

          • 4 weeks ago
            Anonymous

            Lol you tell him.

            • 4 weeks ago
              Anonymous

              That anon is right, that scumbag is likely one of those protester types that's paid off to protest and doesn't even know with it's protesting. They're the pathetic types. Remember back some years ago with the London riots, scumbags were imported and payed to go to London from far away places like South American nations to "protest."

        • 4 weeks ago
          Anonymous

          gay

    • 4 weeks ago
      Anonymous

      yeah this thread sucks

      brings out the worst in everyone in this board

      learn to cook and take things not so seriously kid

      maybe your "feelings" lmao - won't be so hurt

      dont give a frick cuz im eating good unlike you bich-nga asses paying $27 for what is 0.77lb of cookin'

      why am i even here - this isn't the brewing thread

      It's $20

    • 4 weeks ago
      Anonymous

      yeah this thread sucks

      brings out the worst in everyone in this board

      learn to cook and take things not so seriously kid

      maybe your "feelings" lmao - won't be so hurt

      dont give a frick cuz im eating good unlike you bich-nga asses paying $27 for what is 0.77lb of cookin'

      why am i even here - this isn't the brewing thread

      This is the gayest larp I've ever fricking seen and that's saying something. Kys tonight, kid

    • 4 weeks ago
      Anonymous

      >you are a fricking idiot
      >[reddit space]
      >$27 for a filet mignon you'll crap out in less than 18 hours
      >[reddit space]
      >or $50 for a 3.5lb roast that will provide you steaks for at least two weeks to a month
      >[reddit space]
      >oh wait you don't know how to cook
      >[reddit space]
      >god you piss me off - i bet you don't even make meatballs or quarter your patties to make sliders i bet your miserable ass doesn't know how to make hashbrowns or jam from scratch
      >[reddit space]
      >id be more pissed if you actually knew the difference between your local honey and syrup but i can already determine you are a fricking useless
      >[reddit space]
      >im not going to give anymore advice to strangers - especially if you can't take gumption to ask for it politely
      >[reddit space]
      >choke on it

      • 4 weeks ago
        Anonymous

        nothing wrong with reddit.

    • 4 weeks ago
      Anonymous

      >you are a fricking useless
      >gumption
      Hahahahahaha wtf
      Shut the frick up ESL

      • 4 weeks ago
        Anonymous

        Hey now pal. Nothing ESL about the word gumption.

    • 4 weeks ago
      Anonymous

      yeah this thread sucks

      brings out the worst in everyone in this board

      learn to cook and take things not so seriously kid

      maybe your "feelings" lmao - won't be so hurt

      dont give a frick cuz im eating good unlike you bich-nga asses paying $27 for what is 0.77lb of cookin'

      why am i even here - this isn't the brewing thread

      Maybe stop deliberately entering threads that make you upset?

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

      >they ended up well done
      >was trying for medium rare
      At least they don't taste like crap

      Damn. Go for a strip or a ribeye next time, those are a bit more forgiving. Also if you use a meat thermometer it should be hard to overcook the inside, try doing this until you get a feel for done-ness.

  7. 4 weeks ago
    Anonymous

    Filet is piss easy to do

    I like doing whole tenderloin roasts on holidays

    • 4 weeks ago
      Anonymous

      >$26.99/lbs
      >doesn't say what USDA grade so probably ungraded or USDA choice at best.
      I'll pass unless I can't find anything else that looks decent.

      >$29.99/lbs
      >USDA Prime
      >just requires 10-20 minutes of knife work to make your steaks
      nice find

      • 4 weeks ago
        Anonymous

        't say what USDA grade so probably ungraded or USDA choice at best.
        Anon, it's a filet mignon. The lack of marbling is the whole point.

        • 4 weeks ago
          Anonymous

          lol

          lmao

          you've obviously never had higher-end filet then, do you actually think some garbage super lean tenderloin is going to be better than a well-marbled tenderloin?

          • 4 weeks ago
            Anonymous

            I don't, but the reason the shitty cut became a meme in the first place was because it was low-fat, and then later on because of the novelty of a steak that needs to be wrapped in bacon to not taste like ass.

            • 4 weeks ago
              Anonymous

              Yes, because most people can't be fricked paying $40+/lbs for trimmed prime+ grade filets, especially when the vast majority of prime graded beef goes to the restaurant industry at wholesale prices and then sold on to the consumer at nicer steakhouses and fine dining establishments for $140/lbs.

              But a good filet has no problem standing on its own and bacon would only sully it.

            • 3 weeks ago
              Anonymous

              >novelty of a steak that needs to be wrapped in bacon to not taste like ass.
              never understood this. my Grandmother would order those filet minon off the TV (rest her soul).
              she made them in the oven. perfectly rare every time lol

    • 3 weeks ago
      Anonymous

      >$231 for less than 8lbs of beef
      shiggy diggy

  8. 4 weeks ago
    Anonymous

    anon, let it rest at room temprature for a bit, get a good sear on the outside and then lower the heat and turn often.

    Use a termometer to temp.

    If it's your first time doing steak, don't do anything spice wise besides salt and pepper. get the sides and edges too. Right now you've got a decent supermarket steak, you can show it a bit of love and you'll do fine. This isn't smoking a brisket or some mildly more involved shit. Give it some attention for like 10minutes, let it rest 10 minutes, slice it against the grain and enjoy. While i don't care how you like it, do remember it's not actual blood when you cut it, it's myoglobin (globin dese nuts)

    Once you've done that a few times, and you don't feel like you're gonna panic doing it, then we can talk about shit like a reverse sear, butter basting, sous vide, etc.

  9. 4 weeks ago
    Anonymous

    won't learn without fricking it up

  10. 4 weeks ago
    Anonymous

    What sort of subumam actually eats plastic wrapped meat?

    • 4 weeks ago
      Anonymous

      That's a stupid statement, even if you get stuff straight from a butcher they'll still wrap it up for you so you can take it home, etc... maybe there are other stops to make.

  11. 4 weeks ago
    Anonymous

    Unless your some kind of wierd foreinger, try out some pr0k chops.

  12. 4 weeks ago
    Anonymous

    https://steaktimer.com/
    While this isn't fool-proof, I find that this site helped when I knew nothing about cooking steaks, and the steaks that I have cooked have turned out fantastic so give it a shot. As another Anon said, you gotta keep your eye on it and be patient. I only add a generous sprinkling of Montréal steak spice on both sides, and when I rest the steak I fold aluminum foil over the plate to lock in some heat, takes a little longer to rest but have been very satisfied with the results.
    Highly recommend pairing your steak with garlic-fried brussels sprouts and broccoli with some lime juice added near the end of cooking to help flash fry.

  13. 4 weeks ago
    Anonymous

    I HATE STEEEAAAAAKKKKK AHHHHHHH

  14. 4 weeks ago
    Anonymous

    >Take out of fridge 20-30 minutes before you cook it
    >Salt, pepper, oil/butter and then throw in pan mediumish heat
    >Cook in pan flipping every minute or so until desired doneness
    >Maybe sprinkle on some garlic powder or something else during the cooking
    It's easy, even an idiot like me could do it for the first time a week ago. I cut it to check the inner color while still cooking and threw it back on because I like it well done because I'm a b***h loser

    • 4 weeks ago
      Anonymous

      It might one of those types that keep space aliens in it's garage freezer.

  15. 4 weeks ago
    Anonymous

    >And rest 3 min
    Maybe not: https://www.youtube.com/watch?v=pYA8H8KaLNg

    • 3 weeks ago
      Anonymous

      it makes a difference. you can test it yourself. dry salt brine a steak for 2 hours, scrape off extra salt if you enjoy being alive although it tastes great.
      when it's done, if it's been aged properly, it will be slightly dry from brining.. set it in some aluminum foil, pour oil/butter mix in and and tent for 5-10 mins. when you come back there might be a drop of those pan juices left

    • 3 weeks ago
      Anonymous

      Is this guy moronic?
      >buy my book where every chef except me is wrong because... i over cook my steaks

  16. 4 weeks ago
    Anonymous

    Let it rest at room temp
    (always do this with meat, never pull meat out of a refrigerator and throw it in an oven)
    Pat them dry and then brush with oil of your choice
    Sear in a skillet, brown on all sides
    Roast in oven at 275 for 60 minutes or until internal temp is 135 to 145
    Pull out and rest
    This process is insanely easy, I dont understand how ppl struggle with this

  17. 4 weeks ago
    Anonymous

    >they ended up well done
    >was trying for medium rare
    At least they don't taste like crap

    • 4 weeks ago
      Anonymous

      Damn, that's a shame. Those are so expensive for overcooking. They are also so lean that they dry out. Most overrated cut of beef for eating as steaks. Ribeye or NY is always superior. Hell, I like a flank steak or london broil even. Tenderloin just doesn't make me happy most of the time. Seared rare and thinly sliced with a balsamic reduction emulsified with butter is really nice though. Wellington and tartare is really all I use it for anymore.

      • 4 weeks ago
        Anonymous

        >medium high heat
        >use oil
        >5 minutes on one side
        >add butter
        >5 minutes on other
        >put in 400 degree oven for five minutes
        >let rest for five minutes
        I'll just have to decrease the cooking time all around next time, because I swear these professional chefs and their recipes operate in a different universe. I wouldn't even be surprised if you guys were shocked it still ended up edible.

        • 3 weeks ago
          Anonymous

          You don't need an oven for steak unless it's a thick steak, and I mean THICK, borderline roast territory.
          Anyways, here's how I cooked

          [...]

          :
          >salt steak a few hours before hand
          >high heat, preheat cast iron on stovetop, smoking hot
          >place steak into pan
          >2 minutes 30 seconds per side
          >into metal bowl to rest with freshly grated garlic and black pepper, cover
          >after a minute or two add butter, stir so it forms an emulsion
          >serve on warm plate (I covered the resting bowl with the plate so the radiant heat warmed the plate)
          For thicker steak I'll do a minimum heat of medium high, and a maximum time of 4 minutes per side. Any lower heat than that and it won't get a nice sear, and any more time than that and it will be overcooked. Don't add any seasonings other than salt before searing, they'll just burn.

    • 3 weeks ago
      Anonymous

      moron

  18. 4 weeks ago
    Anonymous

    reverse sear on the stovetop in a cast iron skillet

  19. 4 weeks ago
    Anonymous

    Who gives a frick? It's just a piece of meat. Cook it and eat it and move on.

  20. 4 weeks ago
    Anonymous

    I eat steak every day. Soak those in some liquid teriyaki sauce (not the thick syrupy sweet stuff) and dust them with garlic and onion powder and cracked pepper and let them sit overnight, turning once. Sear them in a really hot pan with oil, browning on both sides. Turn the heat down and drop some butter in. Cook until it's done enough for you; I like it rare to medium, sliced and topped with the pan butter. It's great with onions and mushrooms, sliced bell peppers. It's really easy and always tastes good. Even cheaper cuts are well tenderized by morning and brined through with slightly sweet asian flavor. You could have it with steamed rice or just as is if you're into high fat low carb. I like it with roasted broccoli and sesame oil cabbage.

  21. 3 weeks ago
    Anonymous

    medium heat, any pan. 1 or 2 tbsp oil and a tbsp of butter melted with garlic and onion.
    cook together for a few mins til smells absolutely delightful.
    strain the pan, reserving and straining oil mix.
    put oil/compound butter whatever you wanna call it in pan
    get hot til before smoke (350 tops)
    6 mins per side first turn
    4 mins second
    2 mins 3rd. stick with 2 mins for the rest til instant thermometer reads your preferred doneness.
    by here you fricked up or should have reverse seared your tomahawk chief

  22. 3 weeks ago
    Anonymous

    >bistec de filete
    >product of usa
    ¿Ramirez, qué querían decir con esto?

  23. 3 weeks ago
    Anonymous

    I just spray cooking oil in a pan then put my steak in for 7 minutes each side on medium heat

  24. 3 weeks ago
    Anonymous

    Nice digits. Steak is easier, it sucks to ruin it though because it's more expensive.
    >Get steak to room temperature
    >get cooking surface hot
    >throw steak on cooking surface
    >wait a few minutes
    >flip
    >wait the same amount of time
    >remove from heat
    >let rest for a a little bit
    On my grill I have the burner valve like 80% open and cook each side about 3 minutes and 20 seconds, less if it's a thinner steak.

    • 3 weeks ago
      Anonymous

      You shouldn’t be eating raw super market steaks. Those should be cooked well done. They are dirty like ground beef

  25. 3 weeks ago
    Anonymous

    If this thread is still up by tomorrow, I'll post my second attempt.

    • 3 weeks ago
      Anonymous

      I did better. This is medium rare, right?

      • 3 weeks ago
        Anonymous

        Where are the greens? You need your greens

  26. 3 weeks ago
    Anonymous

    Stop with the resting meme, eat steaks hot while the fat is rendered and melty. The amount of “””juices””” lost is negligible, plus you’re just going to mop it up with your bites. The steak is naturally going to rest as you eat it anyway. Resting is for homosexual redditors

  27. 3 weeks ago
    Anonymous

    >heat oil in pan
    >salt & pepper
    >sear each side 3-5 minutes, thickness depending
    >rest on plate wrap in foil
    > make roux in pan
    >add drippings to roux
    >steak + pan gravy
    >serve with carb + veg of choice

    >easy to master
    >so few steps, simple to customize, personalized

    Burgers are infinitely more complicated. Unless you're buying frozen patties and chucking them on the grill, in which case you will never look back at your grade school cafeteria level sandwich after learning how to cook a decent steak. You also don't need to buy the most expensive cut you find on restaurant menus.

  28. 3 weeks ago
    Anonymous

    Its bretty hard to frick up a steak. Even a bad steak is nice. Kinda like pizza or potatoes. You'll be good, homie.

  29. 3 weeks ago
    Anonymous

    One tip I give nearly everyone who is uncomfortable grilling.
    >Season more then you think
    A lot of seasoning falls off, burns off, or is soaked into juices which carry it away to Dante. You can over season a steak absolutely, it is however far far far far more likely you will under season it on average.

    • 3 weeks ago
      Anonymous

      Who is Dante?

      • 3 weeks ago
        Anonymous
      • 3 weeks ago
        Anonymous

        Some homosexual who walked into an inferno that had sphincters that were levels of hell, basically an earth butthole tract of fire.

        https://i.imgur.com/nT1K0Ta.gif

        Or this homo.

        A lot of homos named Dante.

  30. 3 weeks ago
    Anonymous

    i use my air fryer and it's better than stovetop or oven tbqh

  31. 3 weeks ago
    Anonymous

    >slap seasoning on it
    >sear
    >eat
    wow so hard

  32. 3 weeks ago
    Anonymous

    Don't have biscuits for next time; so eggs, fries, or both?

    • 3 weeks ago
      Anonymous

      Both. Also you need your greens so put some green beans.

  33. 3 weeks ago
    Anonymous

    It really doesn't get easier than a steak. Just make sure you take it out of the fridge a good bit before hand. Cook on high and let rest

  34. 3 weeks ago
    Anonymous

    Looks like the Predator.

    • 3 weeks ago
      Anonymous

      I don't see it.

  35. 3 weeks ago
    Anonymous

    a good burger requires trillions of dollars invested in food science to get right. just toss your slab of meat unseasoned in the oven until it smells good. its that easy.

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