What's the correct way to eat your steak? I always

>>716870524
I think medium rare is a little too raw, medium is just right.

This thread

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medium well for me

>>716870524
Rare master race. Medium rare is acceptable though. You haven't fucked it up yet at that point.
>>716870826
Medium is where it starts making me a little sad.

>>716870826
whenever people say medium-rare they get medium or medium-well anyway.

Let people eat their steak how they fuckin' like it best

>>716870524
I prefer it well done or very well done.
Otherwise I just can't fucking eat it. It's like chewing gum. Can't eat that.

>>716871024
enjoy ur uncooked diseases bro

what the fuck temperature are you cooking at to get those times

and why is your steak a fucking hamburger patty

>>716870524
My family thinks it's horrifying, but I eat my steak black and blue.

One time a restaurant didn't know how to prepare it that way, so it essentially came out raw (a little gray on the outside from where it touched the grill).

I still ate it though, no ill effects.

>>716871024
For me, once you go past medium it just feels like you're cutting up a corpse when cutting into your steak. The texture must still be "foodish" for me to enjoy it

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>>716870524
That chart is retarded, It never tells you how thick the steaks are

>>716870524
Medium
Anything over medium isn't steak

>>716871174
First world beef can be trusted, dude.

I've eaten raw beef with no issues.

somewhere between medium rare and rare. Depending on how thick it is. If it's thinner then medium rare for sure.

>>716871101
this!

>>716870524
The correct way is the way YOU like it.

>>716871618
Actually the truth, why eating it the way you dont enjoy just because someone tells you its the wrong way

>>716871174
You get more diseases by cooking it dumbass

>>716870524
>What's the correct way to eat your steak?
Sous vide for just under medium rare with seasoning. Sear. Eat. You'll get the tenderness of a rare steak with the texture of a medium rare steak. Plus, there's no chance of undercooking your steak and getting steak AIDS. It doesn't get better.

Very well

>>716871101
Maybe if you have a shitty cook. I've worked in restaurants for years and can say without a doubt this is not true.

>>716871827
Yes because eveyrone got the chanse to vacuum-seal at home

>>716871618
This is not nearly autistic enough of an answer. Get the fuck away from me.

>>716871024
I used to eat rare but it always came out as medium or medium rare. I started enjoying some of the texture from medium and medium rare but like the juiciness from rare.

>>716870524
I used to be a fag and get my stuff medium and above when I was in my early teens because ewwww blood. Nowadays, medium rare is the best for me. Tbh it's really up to your liking...but anything over medium and you're really robbing yourself the experience of a having a good steak.

>>716871170
>>716871170
Even with a well marbled ribeye, or the tender side of a T-bone?

Try using tenderizer such as worcestershire sauce as a marinade for a few hours before cooking.

There are a number of marinades online that use worcestershire and other sauces mixed together to help tenderize and create a great deal more juicy texture.

>>716871429
Mostly depends on how the cow was fed and treated, cows not eating grass are generally not very healthy even with all the hormonal treatments and vaccines.

>>716870524
Well done with a nice thick crust

Rare is a meme, any high quality chef will agree medium rare is the perfect steak

>>716872049
This

>>716870524
You should give a rare steak a try, faggot. It's so fucking good.

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>>716870524
i like my steak like i like my pepes: very rare

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>>716871429
Råbiff is pretty sweet m8

Non of the above. As a vegan I find this thread cruel.

I jwarm it up in the oven to about 100 degrees then blow torch the outside to get a crust. You can sear it on a super hot cast iron pan too, if you don't want to waste your propane.

I call it a blow job steak.

>>716871985
You don't need a vacuum seal. You can do it in a fucking ziplock by submerging most the bag in water while the top is a bit open, which removes the air from the bag. Then just clip it to the side of your vessel. The harder part is maintaining a temperature for over an hour. You can buy something specifically meant for sous vide for $150-200, or you can pick up an AC temperature controller and a hotplate for $45.

I'm a chef, and whenever someone orders rare to medium steak, we use the good cuts. If someone orders well done, we use lower quality because it's harder to tell.

>>716870524
Medium rare master race

>>716872286
Fuck yeah. I'm American but always wanted to get some of this in northern Europe.

>>716871101
can attest

>>716872394
Right on

>>716872542
It´s kinda like stake tartare, but different sides

>>716871101
Ordered a medium-rare in San Francisco. What I got was technically a rare. Still the best steak I ever had.

>>716870524
Rare is the only way

>>716870524
Guys, I need your opinion.

I really want to eat a good "homemade" steak but I don't have a barbecue or a grill and I'm not very good in cooking steaks, so I have to go for a classic pan.

Which pieces in your hopinion are suggested for being cooked like that?

I love the ribeye, medium.

Also is there some special trick for making the best steak possible? I'm talking about seasoning, type of pan, etc..

>>716872368
Havent got the machine myself, but my friend does and he paid about $150 for it, not worth that price in my opinion, for the same amount you could get a crockpot, and I´d rather have that if we talking kitchen equipment

Blue rare my good fags

>>716872286
swefag here, what the fuck is that?

>>716872911
Just get a cast iron pan. They're cheap and can be used for almost anything.

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>>716872327
I know some carrots that have strong feelings on this subject.

Rare = disgusting
Medium rare = slightly less disgusting
Medium = perfect
Medium well = dry
Well = Way too dry

>>716873182
En råbiff kompis, har du aldrig sett en råbiff förr?

>>716870524
The way you want to.

For me, medium rare.
That said well done is a damn waste of steak.

>>716871781
how the fuck does that work... most bacteria dies after 120F

>>716872794
It depends a lot on the country/region in my experience

>>716873283
never in my entire life. looks gross

>>716870524
Blue Rare is best when done right
but rare is ok

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>>716873212

I have one like pic related.

Is it good for the ribeye? I never cooked one myself.

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>>716870524
Blue rare master race. Anything over medium = shoe

>>716872942
For $150 you can get a crock pot that controls temperature, which would do basically the same thing. The difference is that a crock pot heats much slower than most sous vide devices do at that price point. So you'd have to wait a lot longer to get started cooking. I have both, but $150 isn't all that much money to me.

psh, plebs
I eat the animal alive

What temperature are you cooking with

>>716873283
another swefag here, never seen that shit either. Looks weird. Vet du vart man kan beställa och testa?

>>716873472
well then you´re missing out, if you ever goes to stockholm and goes to tranan or ag, try their råbiff, you wont get dissapointed.

>>716873680
Most of the better restaurants, that has husmanskost

see

>>716873683

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No correct way to eat a steak. I've eaten em all and can say I personally like a little more well done because I don't want to get sick plus I like the taste. Though even rare it's not thag big of a deal. Steak is badass though, I'd even get the cow ass slices or whatever, like the super tough ones and just grill it on a charcoal grill. That was when I was a broke ass college student though but ain't nothin like some cow ass and some asparagus when ya broke af fam

>>716873680
Folkbaren does it good too

>>716873619
enjoy black plague you barbaric bitch

>>716873625
It is to me, I enjoy cooking and I wish I could spend more on equipmet, but I´m hoping to get a MAC Mighty on my birthday from my girlfriend

>>716873835
>poor
>steak and asparagus
pick one

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>>716873345
And yet, burning tobacco causes cancer. Imagine that.

>>716873835
> I personally like a little more well done because I don't want to get sick
> Little more wel done
> Don't get sick

Ffs you can bite a fucking cow in the neck and eat his dick and you still wont get sick, choose a proper fucking cow.

>>716873683
>>716873815
well youve got me intrigued, ill be sure to try it out when in town

>>716871174
beef is safe to eat raw. you're thinking pig. pig has to be well cooked otherwise you're fucked

>>716871101
>i'm full of shit

>>716874240
depends what you call a disease.
worms? cancer 10 years down the road? upset stomach?

>>716870524
I like mine still mooing.

>>716871174

What? What shithole do you live in...

>>716874289
If you´re unsure many places have them as starters or 1/2 portions too, so you dont waste an entire dinner on something you dont like.

But yea my tip would be folkbaren, its the cheapest of the ones I mentioned but they do it good

>>716871024
>rare master race
this is bait
just go kill and eat live pigs

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>>716874079
>Black plague

>>716874240
I am guessing your area of expertise does not even get close so chemistry or biology.

>>716873607

what part of cast iron did you not understand?

>>716874622
"Cast"

>>716874240
what a retarded counter argument.

>>716873212
I agree, cast iron kicks stick pan any day of the week on almost everything

cast iron pan, salt, olive oil

medium high heat, place meat on pan when oil just begins to smoke, don't move, leave for 3-4 minutes, flip, 3-4 minutes, remove and cool for 3-4 minutes

>>716870524
Blue rare is superior
>quickly sear the sides with a dash of black pepper and salt
This demands high quality cuts though, but I rarely eat beef anyways.

>>716874873
oh and this is for a 1 inch thickness

I really like mine well-done, usually a little burnt on the edges. I love the flavor of burnt, actually.

>>716870524
I also prefer medium rare

Medium rare.

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Daily reminder that 98% of all wagyu-stake that is sold isn´t the real deal but rather cross-breed

S&P, two minutes each side, rest, down the hatch

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>>716875091

>>716875091

get a choice ribeye, cook over open flame where flames at about medium high setting for gas, if over coals then do it while they are very hotand 3-4 inches beneath the grate

cook each side for 3-4 minutes, let the flame lick the meat

you'll get a nice medium/medium rare steak with charred fat and edges

>>716871781
>Bait

>>716870524

I like medium rare or medium but I want the outside burned. Literally put it in a fire so the outside is black.

>>716871985
>eveyrone got the chanse to vacuum-seal

I've bought three vacuum sealers at thrift store for under $10 each. Even new they're not expensive.

Best part of sous vide is that you can turn cheap cuts of meat awesome. Try corned beef at 130 F for 96 hours. It's got the texture of prime rib and all the good taste of the corning. Amazing stuff.

>>716875395

better eat some broccoli with all that extra char

>>716872286
>implying this is originally Swedish
>uses the Swedish term
It's originally french and is internationally known as steak tartare, eller är du en sån där idiot som drar på sig stolthet över saker du inte har det minsta med att göra?

>>716875541
The origin is unknown but allegedly from the tatars you know in russia not france

googla det.

>>716875448

sous vide is the audiophile's monster cable of cooking

>>716871781
In this particular anon's case, this is correct. It means more time for unprotected gay sex while the steak is cooking therefore his chances of disease is greater.

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>>716874798
And your rejoinder simply sparkles due to incandescent wit? Try again, faggot! Albeit, my response was glib. I was simply pointing out that cooking causes certain chemical changes which can't exactly be called healthy. And fuck you for making me tl:dr.

>>716875673

Sorry, but sous vide is not overblown at all. Underrated, if you ask me. Been doing it for several years now. Even hamburgers. All they get is the dunk and the torch.

Depends on the quality of the meat.
Everything from bleu to medium rare.

>>716870524
Medium well or well done

Reminds me of that pic

>If your steak looks like this you might as well run up to the damn cow and bite it

>>716875947

>i only use the finest techniques to prepare my bologna and mustard sandwiches

>>716876349
>bologna and mustard

Don't have the gear to do my own emulsified sausages.

I do prepare my own mustard.

>>716876349
Holy shit you sound sour.

>>716876507

hey if you ant to passively boil your meat over night and blowtorch the edges the next day then good on ya, but it's still boiled meat

>>716876657
Nothing wrong with boiled meat, have you ever had a good stew?

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>>716870524
well done
/thread

>>716876737

yea, but I always sear the meat on all sides before it goes in oven

>>716870524
Burned to a crisp

>>716876776
must be nice to be 4 years old and make charts. want some milk with that?

>>716871989
no one is near you fucking cunt. thats why you post on b

>>716876776
lol dis is so cringe

>>716876657
>still boiled meat

Uh, no. It never get anywhere near boiling temperature. That's 212 F and my ordinary cooking temp for red meat is 130 F. Simmering temperature is generally 160 -180 F.

The reason for the bagging is to keep the heating water from diluting away the bit of exudate that all meat makes.

>>716870524
>leaving out temperature or level of heat

Yeah, nice completely useless infographic, there, champ.

>>716876863
Yea I know, people tend to forget that, and they´ll have a shit-tier stew

>>716872049
>oh look im cool and mature for eating raw meat
autistic nigger

>>716870524
If it doesn't bleed it's not good to eat.

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>>716877129
And thats why I´m at a strict pussy-diet.

While you all sit around bitching like little girls about the food other people eat, I'm going to be enjoying some well done steaks with mustard and ketchup thinking of how idiotic you all are.

Like little kids, you faggots probably still live with your mum.

>>716872394
a shit you are. most people cant taste the difference of meat in a meal.

>>716877280

my mom is disabled and she lives in my basement thank you very much

>>716876950
I don't cook but I hang around enough people who do to know that sous-vide is the fucking jam. Not sure what these other dudes are on about tbh.

>>716870524
I like to get it charred nice and dark and then smother it in steak sauce. It's awesome!

Fuck the haters. It's my food, go fuck up your own food, for all I care.

>>716877360

people who ask for well done can't, not that guy btw

>>716877280
K keep me updated

>>716877218
Bonus points if you're a vampire.

>>716877377
There arent many people that have anything agains sous-vide

But I was the one that said the machine is expensive, which it is

>>716871309
this
also the cut
if its a ribeye or porter i like medium rare
if its a new york i like medium

>>716877561

make you own hot water circulator

>>716877690
>make you own

That's what I did. Not a circulator; don't need that part unless you're cooking expensive meat like filet mignon.

PID temperature controller (1/16 DIN panel mount)
K type thermocouple
20A SSR (solid state relay)
countertop oven (it hold whole racks of ribs)

Got it all surplus/eBay. Spent around $60-70 for it.

>>716877411
That's the thing, people can eat whatever they want however they want. Training as a chef though you learn that the more you cook a protein the more liquid it loses and the more flavour it loses. Essentially, when you get to well done you best sauce that shit up and have seasoned it fairly well.

Well done, smothered with a mixture of Ketchup and A1 sauce.

>>716877994

well those people should ask for cubed steak and gravy or pot roast and gravy, not regular steak

>>716875660
Nope, it got it's name from tartar sauce, not from tatar cuisine. There's no known instances of it from before frenchies in the late 19th century or early 20th century. You're simply implying things based on reading it wrong. Så det så.

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>>716876776
>A lump of smelly pussy

a nice leftover ribeye from last night, torn into small shreds and chunks, 2 eggs cooked over medium, runny yokes and solid whites, toast, some fried potatoes, some bacon or sausage links and cold pork'n'beans with a little AI

>>716878249
Från wiki

"Enligt vissa teorier har rätten fått namnet "tartar" från tatarerna, som enligt legenden inte hade tid att tillaga sin mat, och därför åt köttet rått.[3] Även tartarsåsen, som under 1800-talet blev ett populärt tillbehör till råbiff, tros ha fått sitt namn från tartarerna.[3] Huruvida det är såsen som har givit namn till biffen eller tvärtom är oklart. Egentligen har dock varken såsen eller rätten med biffen någonting med tatarerna att göra.[4]"