Cooking steak for Superb Owl

Sounds good. Here are my recommendations:
Add pepper w salt
Don't cut off fat - if cooking in a cast iron skillet or on BBQ sit the steak on the fatty ridge for a little bit till it starts rendering/crisping up

>>8543427
Not OP but wouldn't the pepper just burn the instant it hits the pan?

>>8543427
>Don't cut off fat

Why not? There is a strip of thick fat and gristle on one side. It all will not melt into the meat and will have to be cut off when eating anyway. There is plenty of marbling throughout for flavor inside the steak, and that thick strip of fat will surely burn and flame up on my grill.

>>8543452

Forgot to add that I place the pepper on afterwards. I'm a big pepper guy so some good plentiful amount of fresh-cracked pepper on top to give it some bite is always welcomed.

>>8543420
Got a beer cooler? Salt and pepper the meat, then vacuum seal the meat, or if you don't have a vacuum sealer, put it in a plastic bag, fill a pot full of water, and slowly lower the bag into the water until right below the zipper. Then seal it shut. This should get rid of most of the air. Then, bring a couple of gallons of water up to 130 degrees, and pour it into the cooler. Add the steak, and let it sit for about an hour. That way, the steak is cooked edge to edge medium rare. At this point, if you have a blowtorch, use it to just toast the outside, giving it an awesome crust while still keeping the whole thing medium rare. Failing that, heat up a cast iron pan as hot as possible, and sear the steak for a minute or two on each side, until crusty. It shouldn't take too long because the meat is already warm.

>>8543495
You could've just said "sous vide"

>>8543520
Usually when I say sous vide, people don't do it because they either don't know what it is, or if they do, they think it's very expensive.

>>8543420
don't use olive oil, use one with a higher smoke point

>>8543542
canola?

>>8543465
You eat the fat like a fucking man

>>8543465
The butcher leaves the fat on for a reason. I wouldn't be caught dead w you in a steak house.

File: image.jpg (94KB, 437x400px) Image search: [Google]

94KB, 437x400px

>>8543420
*Yawn* is your life really this boring?

>>8543562
We use a mix of canola and refined olive oil at the kitchen. Extra virgin will burn.

File: IMG_4509.jpg (197KB, 1331x998px) Image search: [Google]

197KB, 1331x998px

before cutting the fat

>>8543744

after

File: IMG_4510.jpg (178KB, 1331x998px) Image search: [Google]

178KB, 1331x998px

>>8543746

File: IMG_4511.jpg (224KB, 1331x998px) Image search: [Google]

224KB, 1331x998px

>>8543749

seasoned

File: image.gif (1MB, 320x160px) Image search: [Google]

1MB, 320x160px

TT

>>8543754
Do you hate steak or something?
You should've just gotten choice strips if you're going to season it so disgustingly
and why'd you cut off the fat before cooking?

>>8543744
>>8543746
ya dun goof'd son

>>8543420
>>grill on propane as hot as it gets, both sides until internal temp is 115F

wrong. grill is for dead of summer and ribeye's only.
if you've got a nice marbled strip, the ONLY way to cook it is on a flaming hot cast iron pan.

Come on, OP, fucking update us.

>>8543754
dang that's a lot of seasoning. I just made a really good choice strip w/ just salt & pepper and then added butter and minced garlic after I seared it.

File: he wouldn't.jpg (278KB, 871x665px) Image search: [Google]

278KB, 871x665px

>>8543744
>Cutting the fat
>Cutting the fat BEFORE COOKING

>>8543881
why the fuck wouldn't you? you realize how long fat takes to render/cook through compared to the time it takes to sear the steak and get internal temp to perfect rare? for proper even cook you should cut the fat off, unless you like everything medium or well

File: IMG_4518.jpg (2MB, 4032x3024px) Image search: [Google]

2MB, 4032x3024px

Fresh off the grill. Chanterelle butter and cracked pepper on it.

>>8543420
You fucked up at the first step.... didn't even read the rest.

File: IMG_4519.jpg (214KB, 1331x998px) Image search: [Google]

214KB, 1331x998px

>>8543887

Total cooking time was 7 minutes. I checked the internal temp at 6 minutes and it was around 90 degrees. Checked it at 7 minutes and it was over 120, so it got overcooked a bit. I like it rare and it came out medium rare. I can't believe it shot up in temp like that so quick after staying under 80F for the first 5 minutes.

>>8543749
You stupid mother fucker

>>8543897
Why are you eating raw meat lol

>>8543913
Fuck off retard

looks great OP

>>8543897
>medium

ruined

>>8543897
That's not medium-rare anon, that's dog shit.

>>8543897
>paid 21$/lb for this
Learn to cook before you spend big bux on proteins you cuck

>>8543897
Classic plates anon I inherited the same set from my grandmothers trailer when she died

>>8544094
everyone on earth has had some kind of interaction with those corelle dishes

>>8543420
microwave it for 30 minutes on high. you'll never want to eat steak cooked any other way again.

Looks good. I'd eat it.

>>8543897
LMFAO

I hope you are trolling.

>>8543749
This doesn't look like prime, and I am sorry you paid so much. Also you're an idiot for cutting off the fat. I am glad your steak didn't go well. I know it didn't.

>>8545695
/thread

I got a new cast iron pan, tell me how best to grill for rare or med rare steak

>American "'"'''"''''steak"""""""""

LMAO

>>8545679
>LMFAO
Back to Facebook please, normie.

>>8546416
What's with you retards bringing every thread topic to America? You obsessed or something? This thread obviously shows OP's lack of skill and experience.

>>8546429

>assblasted american't

ROFL

>>8544097
I never did :(

>>8546423
ROFL stfu