[Boards: 3 / a / aco / adv / an / asp / b / bant / biz / c / can / cgl / ck / cm / co / cock / d / diy / e / fa / fap / fit / fitlit / g / gd / gif / h / hc / his / hm / hr / i / ic / int / jp / k / lgbt / lit / m / mlp / mlpol / mo / mtv / mu / n / news / o / out / outsoc / p / po / pol / qa / qst / r / r9k / s / s4s / sci / soc / sp / spa / t / tg / toy / trash / trv / tv / u / v / vg / vint / vip / vp / vr / w / wg / wsg / wsr / x / y ] [Search | | Home]

Hello /ck/ I've decided to bring in the New Year with my

This is a blue board which means that it's for everybody (Safe For Work content only). If you see any adult content, please report it.

Thread replies: 122
Thread images: 25

File: steak 1.jpg (3MB, 4032x3024px) Image search: [iqdb] [SauceNao] [Google]
steak 1.jpg
3MB, 4032x3024px
Hello /ck/

I've decided to bring in the New Year with my favorite meal, steak.
>>
Fifty bucks a pound?

Don't fuck this up OP. No pressure.
>>
well done with a side of ketchup
>>
How are you going to cook three different cuts? Why did you get all three different? The porterhouse with the bone is not going to pan sear very well. I hope you have a grill
>>
File: steak 2.jpg (3MB, 4032x3024px) Image search: [iqdb] [SauceNao] [Google]
steak 2.jpg
3MB, 4032x3024px
I hope I don't fuck it up either desu. I've made steaks tons of times and like to think I'm rather good at it but this is a major endeavor so I'm nervous.

Here they are unwrapped.
>>
>>8420931
There is only one way to truly cook steaks, you know what's coming.
>>
File: steak 3.jpg (3MB, 4032x3024px) Image search: [iqdb] [SauceNao] [Google]
steak 3.jpg
3MB, 4032x3024px
Salted and peppered.
>>
File: steak 4.jpg (3MB, 4032x3024px) Image search: [iqdb] [SauceNao] [Google]
steak 4.jpg
3MB, 4032x3024px
Buttered. This is mostly for the gravy that is to come.
>>
File: steak 5.jpg (3MB, 4032x3024px) Image search: [iqdb] [SauceNao] [Google]
steak 5.jpg
3MB, 4032x3024px
Tiny bit of aromatics. My brother recommended the garlic for the porterhouse. I usually just keep it salt, pepper, butter, but I trust him and wanted to try something new.
>>
File: kiddo.jpg (4MB, 4032x3024px) Image search: [iqdb] [SauceNao] [Google]
kiddo.jpg
4MB, 4032x3024px
At this point the smell of meat was in the air and he wouldn't leave the kitchen. Every time I stepped away from the counter, he would run to the ground sniffing hoping I dropped something.
>>
File: steak 6.jpg (4MB, 4032x3024px) Image search: [iqdb] [SauceNao] [Google]
steak 6.jpg
4MB, 4032x3024px
Bagged and tagged.
>>
File: steak 7.jpg (3MB, 4032x3024px) Image search: [iqdb] [SauceNao] [Google]
steak 7.jpg
3MB, 4032x3024px
Here's where I am now. It'll be ready for searing in about an hour and a half.

What do you guys think of the progress?
>>
>>8420986
What internal temp are you going for?
>>
>>8420986
how you gunna sear those bad boys?
what sous vide appliance do you have? looks like one of those 'stick' devices. i'm thinking about getting one myself, putting the tub on top of my fridge, cause i have limited fridge space and my fridge is only like 5' tall.
>>
>>8421003
130. The grill usually brings up the core temp a few degrees, so it should end up around 134.

>>8421013
On a gas grill. Charcoal is better, but it's raining and I'm just too lazy for that.

I highly recommend getting one, but you need to wait for it to go one sale. I got the older anova model(without bluetooth) for $100, but I've seen it on sale for as low as $75.

I pretty much exclusively use it for steak, but there are tons of things it can be used for. My brother sous vide'd the turkey this Thanksgiving and it was the best the family ever had.

The tub in that picture is my medium size tub, the smaller one doesn't take up too much space. About 1 sqft.
>>
>sous vide all that beautiful steak

So fucking painful to watch
>>
>>8421076
I don't understand what you mean. Are you implying sous vide is not the end all be all greatest way to cook steak?
>>
>>8421124

Yes, I am. It's an abomination of nature; scientific and cold. There's no heart when cooking via sous vide. Great cooking embodies the feelings and soul of a chef; imperfect characteristics enhance the overall experience. Subtle imbalances heighten the adventure of the dish which is why flame cooking will always be superior.
>>
>>8421146
He's planning to burn them over a flame at the end. Unbundle your panties, faggot.
>>
>>8421190

Putting it over a flame after its already been cooked is akin to putting a band aid over a severed limb.
>>
>>8421146
cooking is just chemistry, cold hard science friendo.
>>
>>8421124
You know how your fingers get pruned and mushy after a while underwater? That's what happens to sous vide steak, because you're basically simmering it in it's own juices. What you end up with is a soft, faux tender, bland piece of meat with a mealy texture.

The best way to cook steak is to reverse sear it. Same concept as sous vide, but you're using convection and allowing the juices to drip so it doesn't prune the meat.
>>
File: 20161231_233528.jpg (93KB, 287x368px) Image search: [iqdb] [SauceNao] [Google]
20161231_233528.jpg
93KB, 287x368px
I'm watching intently, OP
>>
File: 20161231_233442.jpg (43KB, 337x138px) Image search: [iqdb] [SauceNao] [Google]
20161231_233442.jpg
43KB, 337x138px
>>8421237
>>
>>8421236
your nervous system controls when your fingers get wrinkly, water merely triggers it's response. people with damaged nerves do not get wrinkly fingers when submerged in liquids.

applying your false knowledge to meat and cooking in general is incorrect.
>>
>americans need safe handling instructions on raw meat
>>
>>8420919
>$49.99/lb
>kobe style
>style

You realize you got scammed, right?
>>
200$ for 3 steaks. Damn OP. I hope you can cook. Or its a waste. Also. 'kobe style" sounds like a scam.
>>
>>8421309
Who gives a shit about the place of origin. Its an amazingly marbled piece of meat.
When is it going on the grill?
>>
>>8421312
Are you really saying the place of origin dors not matter as long as its styled like it?
>>
>>8421312

True kobe has fat deposits that are small but plentiful. OPs 'kobe' has large but few deposits. If you don't think that taken into account of the composition of a finished steak, you don't understand the true marbling texture that real kobe delivers. Anyone can say "that marbling looks amazing", if they just see a bunch of white against the red meat. What really matters is the patterning and volume of fat per muscle content.
>>
File: kobe-beef-steak.jpg (91KB, 690x510px) Image search: [iqdb] [SauceNao] [Google]
kobe-beef-steak.jpg
91KB, 690x510px
This is what real kobe looks like. None of that fake overpriced shit OP bought. I'm sure it's still a great cut of meat... it's just not kobe.
>>
>>8421321
Sorry its not good enough for you. Eat elsewhere *slams door*
Bye.
>>
https://www.youtube.com/watch?v=Ptz12zG6nPE
>>
>>8421302
>>8421309
I know it's not Japanse Kobe. I bought it because I thought the marbling was very nice.
>>
daily reminder that usda beef a shit
>>
File: Steak 8.jpg (3MB, 4032x3024px) Image search: [iqdb] [SauceNao] [Google]
Steak 8.jpg
3MB, 4032x3024px
Anyway, I decided to only sear the ribeye and the porterhouse for tonight and leave the NY for tomorrow. Sorry to disappoint on that one, the grill was only big enough for the two steaks.

Here is the ribeye.
>>
File: Steak 9.jpg (2MB, 4032x3024px) Image search: [iqdb] [SauceNao] [Google]
Steak 9.jpg
2MB, 4032x3024px
I left the porterhouse on the grill too long while searing and it ended up making the steak medium.

It was a little dry but still amazing.
>>
>>8421346
Holy shit, way to throw $70 away.
>>
The dog got some gristle,
>>
>>8421351

I thought there was no way a person who would buy those steaks for those prices could be a good cook
>>
>>8421343
>>8421346
This looks terrible. I'm so sorry you wasted your money.
>>
File: 1483253458760.jpg (3MB, 4032x3024px) Image search: [iqdb] [SauceNao] [Google]
1483253458760.jpg
3MB, 4032x3024px
It's a failure. Sorry OP. Maybe don't spend $200 on fucking steak next time when you don't know how to cook it. Better yet, don't spend $200 on steak in the US at all since the US doesn't supply legitimate kobe beef.
>>
>sous vide

PERFECTION OF COOKING

RIGHT?

RIGHT???????????

Gimmicky garbage.
>>
I enjoyed it.
>>
>>8421343

No joke, OP, those look REALLY bad. Might as well just throw them in the microwave if THAT's what your method gets you.
>>
File: my eyes.jpg (26KB, 448x256px) Image search: [iqdb] [SauceNao] [Google]
my eyes.jpg
26KB, 448x256px
>>8421343
>>8421346
>>
>>8421212
worst analogy I've ever read in my 37 years on 4chan
>>
This thread is a fucking tragedy...
>>
Hahahahaha oh man, that's really bad.
>>
>>8421253
someone is wrong on the internet? no wawy
>>
>>8420977
Nice doggo.
>>
I like your thread and I like your dog OP.
>>
>>8421253
Another know it all that knows nothing. Educate yourself faggot. Also, learn to cook, because if you are applying all that false knowledge to your cooking......

http://health.howstuffworks.com/skin-care/information/anatomy/skin-wrinkly-in-water.htm
>>
>>8421346
This one looks good, no idea why people are freaking out.
>>
>>8421346
That's not medium
>>
>>8421668
>https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2464382/

>http://mappingignorance.org/2015/08/10/why-your-nervous-system-wrinkles-your-fingers/

use a proper source faggot

wrinkly fingers are caused by a nervous system response, not 'absorption of liquids'
>>
What the fuck, OP.

I'm thinking you missed the mark and did your sous vide too long on the porterhouse, and not long enough on the ribeye.

This made your porterhouse overcooked and you left your ribeye on the grill too long getting the outside overcooked while the inside was unrendered and raw.

It's pretty frustrating seeing people like you with more money than sense.

I'm pretty well-off myself, and I can't imagine busting over $200 on ingredients for a dish I'm new to cooking.
>>
yet another sous vide chef that can't do a basic heat and serve application like cooking a steak.
colour me surprised.

this is the type of person I picture when someone says they like to sous vide.
>>
>>8421346
That looks medium well. But I'd still eat it.
>>
>>8421670

>purchase Prime Angus
>sous vide
>manage only a hint of pink

It looks terrible and there was no need to use sous vide in this case. Waste of time and money.
>>
>>8421346
>>8421343

RIP OP
tbqh forget about the grill and use your trusty cast iron pan. it's too fucking cold to grill and results are too unreliable. just look at the $100+ of steak you already ruined.
>>
>>8421369

Sous vide is fine. OP is just a complete asshat. How does anyone fuck up something so simple that badly?
>>
>>8420919
Porterhouse and NY strip is a reasonable deal....now sure about that ribeye though
>>
>>8420962
umm, Mr. Anon. If you butter beforehand, it's going to fucking burn won't it?
>>
>>8421343
>>
>>8422179
nevermind, didn't realize you were sous viding
>>
>>8422166
Yea, I wasn't used to searing on that grill so i fucked it up. I wanted to fix the improperly seared areas with my blowtorch, but I couldn't find it and just wanted to eat my steak.

It wasn't perfect, but it still tasted amazing and I'm happy.

Ill sear the NY on my cast iron, it'll turn out better.
>>
You literally would have been better off just using a little olive oil on a pan, med-high heat for less than 5 mins on each side
>>
Here a OP. Learn to cook from someone who knows how. he can even make water taste good.

https://www.youtube.com/watch?v=xGUwDi3k-hY
>>
File: tard.jpg (14KB, 480x360px) Image search: [iqdb] [SauceNao] [Google]
tard.jpg
14KB, 480x360px
>>8422197
>olive oil
>>
>>8422197
OP probably didn't preheat his oven properly, that's all, your tip sucks AF desu
>>
File: steak 10.jpg (2MB, 4032x3024px) Image search: [iqdb] [SauceNao] [Google]
steak 10.jpg
2MB, 4032x3024px
The NY came out great.
>>
File: fixedShittyPicture.png (3MB, 1331x998px) Image search: [iqdb] [SauceNao] [Google]
fixedShittyPicture.png
3MB, 1331x998px
>>8422362
I fixed your shitty picture since you don't know how to use a fucking camera
>>
>>8422442
why are you so mad anon?
>>
File: steak 11.jpg (2MB, 4032x3024px) Image search: [iqdb] [SauceNao] [Google]
steak 11.jpg
2MB, 4032x3024px
>>8422442
lol I thought that was a nice filter. Here's the unfiltered original.
>>
File: steak 12.jpg (3MB, 4032x3024px) Image search: [iqdb] [SauceNao] [Google]
steak 12.jpg
3MB, 4032x3024px
>>
>>8422481

Would, all the steaks
>>
>>8422442
>>8422477
Don't take this personally but if my steaks came out at a restaurant like that, I would be speaking to the manager.
>>
>>8422491
MANAGER WE HAVE A PROBLEM MANAGER WE HAVE A PROBLEM MANAGER WE HAVE A PROBLEM
>>
>>8422501
Yeah we do.
>>
>>8422362
Nice. Can't get much better than that.

9/10.
>>
>>8422481
Shocking. Dear oh dear oh dear.
>>
>>8422507
Nice try OP. Literally no one else would say that.
>>
>>8422505
https://www.youtube.com/watch?v=zmI-hGthrwA
>>
Not a single good one out of the bunch.

Hope your New Year resolution was to learn how to cook steak OP.

That, and how to actually shop for meat. You overpaid big time.
>>
>>8422511
More like

https://www.youtube.com/watch?v=lYylXXGY6tA
>>
File: 1415137888680.jpg (38KB, 430x453px) Image search: [iqdb] [SauceNao] [Google]
1415137888680.jpg
38KB, 430x453px
>>
>>8421804
>did your sous vide too long

lol i work at a slightly ritzy steak house, the reason we started using sous vide is because we can leave them at temp for centuries and it won't overcook.

not saying OP didn't fuck up, but at least know your shit if you're gonna criticize
>>
>>8421804
You can't sous vide something too long you autistic fuck. It wouldn't make the temperature any different regardless of how long he left it in the bath. OP can't cook because he over cooked the shit out his steak on the grill. You obviously don't know shit either.
>>
>>8422477
nice job OP. that is one tasty looking steak
>>
>>8422477
that's actually adequate. way to partially redeem yourself
>>
>>8422477
>>8422481
This one looks much better than the other steaks, maybe leaning more to the medium, but I would still eat it. The porterhouse steak looks close to medium well. The ribeye looks okay, just missing a decent sear.
>>
>>8422678
Thanks.

The others would have come out similarly if I had just seared them with the cast iron as well but I wanted to go with the grill because it's more special. It was just too cold outside and the shitty grill didn't have enough btus for a good even sear.

But like I said the steaks still tasted great so I'm not too disappointed.
>>
>>8422542
>>8422536

see>>8421236
this anon proves
it makes your meat like hot tub fingers.
any time is too long
>>
>>8422685
Oh and that definitely wasn't kobe beef. It had good marbling, but nowhere near the amount that actual kobe beef has. I think you overpaid by a lot, bad price for those steaks. I have never actually done sous vide before, but if you're going to do that make sure you give it enough time to warm your steak thoroughly through. I think a cast iron on high heat would give it a great sear, not sure why you grilled, should have used charcoal otherwise.
>>
File: 14210475755290.jpg (55KB, 640x438px) Image search: [iqdb] [SauceNao] [Google]
14210475755290.jpg
55KB, 640x438px
>>8422477
>nice filter
Op are you a fag or a teenage girl by any chance?
>>
It's not looking great, but think of it this way;
At least he didn't burn them and eat them with ketchup like some fucking people I am unfortunate enough to know.
>>
>>8422510
I said it in all sincerity, and I'm not OP, faggot.
>>
>>8421236
see >>8420980
>bland piece of meat
He seasoned the steaks in the vacuum packs pretty well. I don't think his would be bland.

And where is that gravy you made OP? Or did you skip out on that?
>>
>>8421146
gayest shit i ever read
>>
Despite all the autistic sperg comments here, I think your steak day was awesome and I would devour the ribeye. Looks good OP.
>>
>>8421343
>>8421346
God fucking dammit.
>>
>>8422790

Just wait till your memories come out. They might give you an award for how brave you are.
>>
>>8422801
Op complimenting himself again. It's ok you that failed little buddy, there's always next time.
>>
>>8421146
you are a dumb as fuck
>>
>>8423069
That $200 buyers remove for a sous vide system is showing. Hide your shame boy.
>>
>>8423087
I don't own one unfortunately
Still, at least I'm dumb enough to not cook food properly if I can
>>
someone say kobe?

https://www.youtube.com/watch?v=JR6FyQfwynI&t=679s
>>
>>8420919
oh this thread is going to be interesting

>>8420940
starting out pretty nice

>>8420962
wait the fuck is this guy doing

>>8420971
no seriously, the fuck is going on

>>8420980
sigh..

>>8420986
yup its a troll thread

>>8421343
>>8421346
top kek, wasting $200 just to troll /ck/

3/10 for actually spending money on a funny thread
>>
>>8422542
>>8422536
Except past 4 hours in sous vide the texture breaks down to the point where you can easily tear the steak apart.
>>
>>8423107
Vacuum sealing is a perfectly acceptable way to get those flavors in there. The butter is full retard though. He shouldve used olive or canola oli or if he insisted on butter he shouldve used clarified butter. However, applying butter and aromatics at the very end of the sear is a classic technique.
>>
>>8420919
LMAO HE PUTS BUTTER AND SHIT INTO THE ZIPLOCKS FOR SOUS VIDE. HOLY SHIT THIS GUY IS A CLASS A RETARD. THANKYOU SO MCUH OP 2017 WILL BE GREAT I HOPE YOU HAVE A GOOD YEAR THOUGH GENUINELY I DO
>>
>>8423304
SOOO TENNNDER
>>
>>8420919
Man I wish we could get kobe beef around here.
Also fuck you for ruining such a beautiful cut of meat with your meme vide bullshit.
Reverse sear in the oven then sear on cast iron is the only way to go.
>>
>>8420919
Fucking disgusting thread.
https://www.youtube.com/watch?v=zM13vguVE64
>>
>>8421146

nah dude, try the sous vide. then pan fry. it is the best steak-cooking method.
>>
>>8423538
It bad nigga
>>
>>8423605
Sous vide is definitely best. Been doing it for almost all meats at home for the past few years.
>>8423314
For steaks I've found Butter > clarified butter > olive oil > canola = grapeseed. Almost always use butter + thyme in the vac bag with steaks. I've tried garlic in the vac bag a few times but it always ends up overpowering the flavor of the meat. Best to just add the garlic in the pan while searing.
>>8422542
Yeah this is definitely incorrect. You fuck up the meat if you leave it in too long.
>>8421064
Next time cook your steaks at no more than 125 degrees. I find that 1.5 hours at 123 and then a hot as fuck sear in cast iron pan gets you a perfectly medium rare steak.

I have no idea why so many people hate sous vide. Literally the only sacrifice you're making is the time it takes. It is either superior or as good in every single other way to other cooking methods. Plus there are some truly magical things you can do with sous vide that are absolutely not achievable by any other method.
>>
>>8423569
>Reverse sear in the oven then sear
This

Every time I've done this, my steaks have been perfect, with a really awesome crust.
>>
>>8424751
Anything but blue rare is admittance that your butcher is terrible.

Medium rare, not even once.
>>
>>8424751
>It is either superior or as good in every single other way to other cooking methods.
The same method using a low-heat oven is better, because it allows the surface of the meat to completely dry.

Salt meat and leave uncovered in fridge for at least 24 hours.

275F oven until internal temp is about 128-132F.

Sear hard, and serve.
Thread posts: 122
Thread images: 25


[Boards: 3 / a / aco / adv / an / asp / b / bant / biz / c / can / cgl / ck / cm / co / cock / d / diy / e / fa / fap / fit / fitlit / g / gd / gif / h / hc / his / hm / hr / i / ic / int / jp / k / lgbt / lit / m / mlp / mlpol / mo / mtv / mu / n / news / o / out / outsoc / p / po / pol / qa / qst / r / r9k / s / s4s / sci / soc / sp / spa / t / tg / toy / trash / trv / tv / u / v / vg / vint / vip / vp / vr / w / wg / wsg / wsr / x / y] [Search | Top | Home]
Please support this website by donating Bitcoins to 16mKtbZiwW52BLkibtCr8jUg2KVUMTxVQ5
If a post contains copyrighted or illegal content, please click on that post's [Report] button and fill out a post removal request
All trademarks and copyrights on this page are owned by their respective parties. Images uploaded are the responsibility of the Poster. Comments are owned by the Poster.
This is a 4chan archive - all of the content originated from that site. This means that 4Archive shows an archive of their content. If you need information for a Poster - contact them.