I picked up a nice ribeye from whole foods, about 1.5 inches thick (pricey).
put a wire rack on top of a cookie sheet salt/pepper on steak 275F oven for about 45 minutes I used a thermometer and pulled the steak out when it was 125F inside while letting the steak rest, I got my cast iron SCREAMING hot no oil open a window because I don't have a real, functional vent hood about 1 minute on each side and the edges
no bullseye cooking like in OPs image, just midrare throughout. best steak that I've made at home.
Following instructions Get a slab of beef Let rest for 30 min in room temperature Cut them into even steaks Rock salt on top of it. This has something to do with the salt breaking down some proteins that make the meat stiffer or something. It works though. Hot ass solid iron pan Oil. Don't use butter. It'll burn on the pan Sear that bitch 3 minutes and 15 seconds a side Don't probe it. Don't cut it. Don't eat it right off the pan. Season it. Let the steaks rest under a tinfoil for 10 minutes.
BBQ marinades are for faggots. Anything above medium is garbage You will burn in hell if you use ketchup with said steaks
>>7340958 I believe that you have to let it sit out for a while so it's not cold in the middle anymore, just room temperature. Then you can get the pan really fucking hot, let it cook on both sides for 2~3 minutes depending on thickness, then rest it for 5 on a plate. That's how my perfect steak is done.
>>7341803 Not him, but you're a total fucking faggot senpai.
You can't tell those first two sentences unless you're autistically following your steak from kitchen and bringing a thermometer. So, either you're doing that or you're throwing the steak you (or your mom) cooked on the floor.
Also, steak fries are the worst fucking form of fry. Fuck you.
it's not science just cause you say it is. acid based marinades are the result of years of dinguses thinking 'hurr durr acid dissolves shit so wine must totally dissolve meat just enough to tenderise it QED motherfucker' with no actual evidence. that's not science.
that's a completely different process to what people think vinegar is doing. i didn't go into the detail to say that brining and enzymatic tenderisation DO work because i didn't want to come off as a smartarse.
meh, it's easy. get a nice peace of meat. i like entrecote. take it out of the fridge 30 mins before cooking. have a good pan that distributes the heat evenly and is designed for sharp searing. i use sunflower oil or clarified butter. my method is to first "seal" the meat on very high heat. maybe not even a minute each side. then turn down to medium heat and sear on each side for approx 3-4 minutese depending on the cut and how done you prefer your meat (i admit i don't like mine too raw). if the cut has parts that are higher than others i hold it up on the side to get a nice crust there too. i always use tongs for this, never a fork or a knive as this would result in loss of juices. transfer to tinfoil, salt and pepper on both sides. sometimes i like to put a piece of café de paris butter on top and then close the foil. let rest for a few mins. enjoy.
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