Steak

>>7520784
Not a fan of Sirloin steak, without a good sauce, a flavoring or fat, it doesn't taste like much.

I like Ribeye steak the best. Flavorful, meaty, juicy. Best in the west like they say

well done with spicy whataburger ketchup and two cans of ice cold coke

>>7520806
well done destroying your meat

>>7520784
Ribeye, medium rare, cream spinach, pepper sauce. 2 mins each side, 3-4 minutes in oven, wrap in foil, let it rest for 7-10 minutes.
Pretty trivial, I guess.

pineapple juice and worcestershire sauce marinade -> freezer bag
sous vide 55C at least 4hr
2 minute sear with salt on cast iron
i buy 5x1.5lb of whatever cheap beef with some fat from publix and store the shit in the freezer. comes out perfect every time.

instead of ketchup I use cocktail sauce, gives it that zing but still a lot like ketchup because it's kept in the fridge like ketchup

>>7520837
I can see why. That pineapple juice is gonna tenderize the shit out of it.

New york strip, medium rare.

>>7520784
I broil New York Strip
Its so good

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2MB, 2144x3808px

Get a pan as hot as possible
Coat ribeye with canola oil and lots of salt
Sear in pan, flip every 30 seconds until inside is med-rare
Transfer to cutting board, top with pat of butter, rest 5 minutes, eat.

>>7520784
NY-black and blue
Ribeye- med
Fillet-rare
Porter-rare

>>7522586
how do you know when the inside is med-rare?

>>7522682
For me it's experience and intuition. There's also a way to tell by poking certain spots on your hand.

NY strip, salt and paprika, Pittsburgh rare.

>>7522506

This is only true if the pineapple juice is fresh. The pasteurization process of canned juice denatures the bromelain enzyme and makes it unable to facilitate in the breakdown of the collagen in meat.

>>7522682
I always just go by timing, not any actual physical signs.

>>7522926
I didn't know that about the pineapple juice. Onions and/or honey will have the same effect though. Burying a steak in diced onions for an hour or so will make it pretty tender. Thank you Shokugeki no Soma.