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How do you cook your steaks /ck/?

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Thread replies: 48
Thread images: 8

File: Ribeye.jpg (326KB, 640x480px) Image search: [iqdb] [SauceNao] [Google]
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How do you cook your steaks /ck/?
>>
>>7086813

well done
>>
Cold unseasoned and raw
>>
>>7086813
Where the hell do you get steaks that big?
All the steaks at my local market are thin as fuck.
>>
Sous vide in vacuum bag with thyme at anywhere from 51-54C depending on the cut
Sear with blowtorch
Salt
Pepper
>>
>>7086953
>Sous vide
Stopped reading there
>>
>>7086918
At mine they sell steaks already packed like normal but they have a glass counter with these fuck huge cuts of good steak behind it, the butcher has to weigh and wrap the one you want.
>>
I don't. If you don't order your steak rare then you're wasting good meat. Sometimes I just take bites out of an immobilized cow. Rarebros [email protected]?
>>
>>7086918
go to Sam's, buy a whole cryopack rib loin, strip loin, tenderloin...etc... and cut them as thick as you want
>>
oh look it's this thread again
>>
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Hey guys can you rate my steak please? I ate this steak last night at a buffet place similar to Golden Corral called Sirloin Stockade
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File: Disgusting.jpg (38KB, 550x365px) Image search: [iqdb] [SauceNao] [Google]
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Well done with A1 sauce and cheese sprinkled on top.
>>
>>7086813
>cold smoke them
>sous vide
>Searing in cast iron
It is a process but totally fucking worth it.
>>
>>7087111
8/10
>>
>>7087168
>well done
kys , you ruined it
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>>7087168
>cheese sprinkled
kys
>>
>>7087168
>well done
why, taste is almost gone , and why put cheese and sauce on it ? fucking retard
>>
>>7086953
>>7087180
im with these guys
>dry brine with crushed garlic, thyme, rosemary
>sous vide medium rare
>sear in cast iron & blow torch w/ butter
>>
>>7086918
i get mine from sprouts or ask for a thick cut at stater bros
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>dry brine steak overnight with kosher salt
>vacuum seal in bag with thyme & butter
>cook sous vide at 133°F for 45 mins, depending on thickness
>remove, let rest for 10 mins
>sear steak in cast iron pan
>continue searing until well done
>drizzle lightly with ketchup
>serve with ketchup on side to dip
>wash it down with a nice tall glass of ketchup
>>
Rare to medium-rare.
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cooked with molten lava
>>
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Whenever I get the chance during the summer I love cooking over an open wood fire, gives the char a lot of good taste. Otherwise, cast iron skillet
>>
>>7086918
Go to a butcher, if they don't have it just ask for it and they'll get it in for you.
>>
>>7086813
depends a bit on the thickness but i usually panfry them in butter for a while and then put them in the oven for a while. season with black pepper and salt
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>>7088213
I, too, prefer to eat steak that's been prepared next to nigger feet.
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Well done. I mean, it's in the name. WELL DONE. Congratulations!
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>>7088248
believe it or not, that's a very tan white guy
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>>7088251
I choose not to believe it
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>>7087369
>dry brine
>>
>>7086813
dry them with a paper towel

remove any big chunks of fat

rub in salt and black pepper on both sides

put button in pan on high heat, when HOT add steak
flip after 2 minutes
after 2 more minutes plop on a plate and let it rest

~do other stuff
>>
tartare
>>
>>7086918

Do you not have a butcher near you?
>>
>>7086813

since I don't have a sous vide machine because I'm not a liberal hipster trendy bernie voting faggot, I do like to grill them. I don't have a grill either.

So salt and pepper, hot pan with olive oil, and sear both sides, then turn down the heat and baste in a bunch of unsalted butter. Can't burn the butter, so really low heat after it's added. I shoot for medium-rare/medium at home. make gravy from the fond with some mushrooms and beef stock or bullion.

Honestly my favorite cut is medium-rare prime rib and some jus, no horseradish, but I can only get that at a restaurant without spending a ton of money on a roast.
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With knorr.
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>>7086918
Go to food lion and ask them to cut you some thick ones. Also buy the whole thing from Sam's. Or a butcher will have a whole ribeye in his case that he'll cut them off for you.
>>
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>>
>>7089354
usually just pan fry with the slightest bit of oil or butter until i'm somewhere in the "wait" range
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Well done with based catsup and ranch. I mix the ranch and catsup in a small bowl and the spread it over the meat with a knife.
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>leave out for 30 mins so the meat isn't cold when you put it in the pan
>get pan searing hot
>salt and pepper the steak
>cover the steak in olive oil and rub in all the seasoning
>place steak in the pan
>half-way through cooking throw a nob of butter in the pan
>baste the steak with the melted butter
>cook to medium rare (about 2-3 mins each side, depending on thickness)
>take out of the pan and wrap it in baking foil
>leave to rest for 5-10 mins
>>
Cook them how u like them
Since u paid 4 them who cares how somebody else likes there's?
>>
>>7087369
I hope you brined with salt cause everything else doesn't effect the meat, since the molecules of these foods are too big to penetrated the cell membrane of animal cells. I commend your sous vide though.
>>
>>7087180
That sounds amazing what temp qualifys for cold smoke?
>>
>>7086813
Well done.
>>
>>7086813
On a charcoal grill or in the broiler.
>>
>>7086813
Just boil them
>>
>>7087375
>socal fag detected
Mah nigga. Stater bros is the shit
Thread posts: 48
Thread images: 8


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