How do you prepare your steak before cooking it? Do you trim?

>>8632828
Depends on the cut, but for the most part

>generously salt and pepper it
>let it come to room temperature
>LET IT COME TO ROOM TEMPERATURE
>add some oil, like olive oil (inb4 /ck/ contrarians come out of the woodwork screaming that olive oil is meme food without backing up their complaint with anything)
>get a cast iron skillet screaming hot
>varies based on thickness but usually 3-4 minutes per side
>remove steak from pan, let rest for 5-10 minutes
>perfect medium rare steak

>>8632828
>Trim.
>Salt pepper, garlic.
Cook to a rare, either on a pan or charcoal if I can get away with it.
>If charcoal add cherry, and apple wood to the coals for smoke.

My parents are both chefs, so most chances they'll to it better than I ever can

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>>8632887
This but i thaw it between my naked thighs bwfore seasoning, using my sweaty ballsack as a sort of heating pad.

>>8632828
Unless it's mignon or ribeye I'll marinated it in something with a vinegar base to tenderise. Trimming is fucking stupid, it makes the steak dry.

But yeah sirloin is pretty shit, but marinate it in some Italian dressing for a couple hours and it becomes grade A steak.

>>8633698

>I'll marinated it in something with a vinegar base to tenderise

doesn't work

>Trimming is fucking stupid, it makes the steak dry.

not necessarily

> marinate it in some Italian dressing

christ, america is a shithole

>>8632828

>Having your steak shaped like India
>Poo in Moo

>>8633703
obsessed.

And it does work, i do it all the time.

While i wait for it to cook well done, i go get my 'chup

>>8633742

the fact that you do it all the time doesn't make it work. vinegar will only make it slightly tougher and have a shitty sear

>>8632887
coming to room temp is a meme, try it side by side and youll realise it makes no difference at all

>>8633754
>dont let steak come to room temp
>cook it like a normal steak timewise to med rare
>cut into it
>completely blue

unless you're going to start or finish it in the oven NOT letting it get to room temp is a meme

>>8633769

leaving it out probably helps with the sear a bit but i find it unlikely it affects the overall doneness to any significant extent

>>8633773
If you have a dry-aged steak letting it get to room temp helps create that ungodly crust but I see where you're coming from.

>>8633769
how long do you leave it outside to get to room temp?

>>8633703
idiot

Try making a london broil with marinating.

>>8632828
Why would you trip the fat?

Yes, salt. But only if you let it rest with the salt for half an hour or else you will lose juices.

>tenderize
If it's a shitty cut yes.

>>8633782
usually 15 minutes before cooking, 'room temp' is gonna always feel colder than what you think it is so i usually just go by time.

>>8633782
not him but just leave it out for 20mins. getting it to room temp would take forever

as long as it isn't fridge cold it'll be fine

>>8633820
>>8633824
a thick steak will rise about 0.5-1F in 15-20 minutes,considering the temp of your pan and the temp thats needed to evaporate water it is iless than insignificant,rather salt it and rest it uncovered to draw out surface moisture

>>8633850
Got a source to that?

You're probably talking about internal temperature which is obvious, but we're talking about the surface.

>>8633885
http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html

as a reference, but just test it yourself next time, its probably one of the most sturdy cooking myths, if getting the steak closer to final temp would be the goal you should reverse sear,sousvide or any other method that actually does something

>>8633903

doesn't address the argument that it is of some benefit on the surface

>>8633933
> but what about the searing? The outer layer of the rested steak must be warm enough to make a difference, right?
>Here's the issue: Steak can't brown until most of the moisture has evaporated from the layers of meat closest to the surface, and it takes a hell of a lot of energy to evaporate moisture. To put it in perspective. It takes five times more energy to convert a single gram of water into steam than it does to raise the temperature of that water all the way from ice cold to boiling hot. So when searing a steak, the vast majority of energy that goes into it is used to evaporate moisture from its surface layers. Next to that energy requirement, a 20, 30, or even 40 degree difference in the temperature of the surface of the meat is a piddling affair.

>>8633754
>hurrr if people do it it's a MEME
>gotta avoid things that /ck/ says are MEMES
>if I do something that /ck/ says is a MEME then I'm a loser
>daily makes threads asking if "x ingredient" is a meme
>can't research and experiment on my own so I better ask a Thai waterboarding enthusiast board what to think before I can decide if I like something

You and all those on this board like you - please kill yourselves.

>>8634049
except in this case he's right

>>8633754

This is true but so funny to watch butthurt idiots try to defend resting your steaks. I usually let my meat sit out while I prep other stuff just so I don't have to handle a super cold stwak.

>>8634043
Thanks, Alton Brown

>>8633749
The vinegar breaks down the meat it does not make it tougher, your a fucking idiot, germans and slavs have been cooking down meats with vinegar based dressings for centuries.

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>>8633754
>don't let your steak come to room temp
>cook steak and it comes out like pic related
Unless you want a burnt steak there's no way to get that shit medium rare unless you reverse sear/souis vide first.

>>8632887
Olive oil shouldn't be used because it has a lower smoking point. Use Avacado.

>>8634726

Regular olive oil works fine, it has a high smoke point. It's only Extra-Virgin that would be silly to use for this.

>>Avocado
expensive memeshit

>>8634726
You're thinking of "extra virgin" olive oil. Regular olive oil is fine but I still prefer peanut oil above all else.

>>8634726
Light olive oil has a smoking point of 470 degrees. Virgin olive oil has a smoking point of 420.

Avocado is expensive hipster crap

>>8634057
Exactly the kind of post that I "inb4"'ed. Back your opinion up or shut the fuck up you faggot.

>>8634970
A link was posted: http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html

lrn2read

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>>8633769
>>8634057
Steaks are at room temperature. Just as I described above ITT. Will post more pics as I cook them

>>8634984
>your link demolishes my entire collective experience cooking steak the way i described

A picture, nor a video, nor a link is not an argument. Back up what you say here about cooking steaks with your method on this cooking board or shut the fuck up.

Cooking my own steaks now using my method. >>8634994

>>8632828
I built myself a special cabinet for dry-aging beef. It's kinda like a cigar humidor. Makes the steaks even better.

>>8635010
>anecdotal evidence
That's not an argument.

Also, letting your steak go up to room temperature isn't going to hurt it you dumb ass. It just don't do anything extra. So why don't you be a good lad and compare a fridge steak or a room temp steak instead of being buttmad you're wrong.

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Heating my pan

>>8635010
>>8635019
>Back up what you say here about cooking steaks with your method on this cooking board or shut the fuck up.

Also, I never let my steaks come up to room temp before I cook them and they come out perfect. Stay mad.

>>8634695
Wrong. All you have to do is keep flipping every minute dumb ass.

>>8635019
I am FOR letting steaks coming to room temperature before cooking them. Are you retarded or do you just suck at reading comprehension?

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>>8632887
>let it come to room temp
>it took so long that now your steak is festering with bacteria

good job, retard

>>8635039
I understand that. But that does not make a difference compared to a steak fresh out the fridge. A link has been posted why. You said that wasn't good enough and to cite anecdotal evidence, so I did here: >>8635028

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Letting this bitch get screaming hot before I put the steaks on (steaks are NY Strip cut in half for me and my wife)

Mm Kay it's nice and hot now

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Yeah three minutes on the clock on my room temperature steaks...

Stay tuned faggots

>>8635010
how do you want someone to "back up" something on a cooking board,you think he just happens to be cooking steak tonight?And then what,not like you can check the cooking process.kek
basically its the other way around,no matter what you cook it will not disprove anything,especially because leavin the steak n the counter for 20min produces the exact same result as not doing it

>>8635057
>germaphobe
>probably needs his steak cooked well done to get rid of the bacteria

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>>8632887
>3-4 minutes per side
>on searing hot pan

What kind of mammoth steaks are you working with? I do two and a half one side, and two flat on the other for a perfect rare steak every time.

>>8635069
Judging by the intensity of his posts, we're dealing with an autist.

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First and last flip. Add a bit of butter.

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>>8635072
nah. I'm just not retarded enough to leave a piece of meat out for 8 hours

>>8635084
>First and last flip
You also bought into "flip your steaks only once or else they'll lose their juices" meme. Holy shit. Do you think searing your steak "locks" in the juices, too?

>>8635086
>8 hours

You're the only person ITT who has claimed I left it out for 8 hours.

I just left it out for 45 minutes retarded faggot

>>8635093
>leaving it out for 45 minutes will bring the entire steak to room temperature
Stick a thermometer in that steak tell me what it reads.

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>>8635093
then it's definetly not room temperature and it was probably only a couple degrees warmer than the fridge.

lmao what a retarded nigger you are. did you even temp them before and after?

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Steaks removed after being in the pan for only 6 minutes. Camped under a foil sheet.

>>8635110
>lmao what a retarded nigger you are. did you even temp them before and after?
Why would he make a fair experiment when he just want a confirmation bias?

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>>8635091
Honestly though, why does a pan seared steak require more than a single flip? In what instance?

>>8635115
if were talking temps at minuscule differences then it would be to keep the steak hot on both sides instead of letting the top cool off as you cook the bottom

I swear to god, /ck/ is nothing but a bunch of fast-food glorifying hipster contrarian faggots. It's like you guys are arguing with me about how to cook a steak while I literally cook one in front of you. Especially that anime weeb, you're worse than the fucking "AWOOO" posters on /pol/. Either offer some steak tips of your own or shut the fuck up with your contrarian faggot bullshit.

God damn.

Posting steak when it's done then eating it with blackened bell peppers and onions and zucchini slices.

Then I'm going to make love to my wife and when she goes to bed I'm gonna come back here and counter every non-sequitur shit post you throw at me.

/ck/ is literally the worst "interest" board.

>>8635115
Cooks faster and more evenly. Helps prevent burning one side.

>>8635128
Not an argument.

Bring to room temperature
Pan on, nice and hot
Little drizzle of olive oil
Season both sides
Cook
Rest
Eat

>>8635075
I'm going for medium rare, not rare.
>>8635082
>implying anyone who actually posts seriously on this board isn't on the spectrum
not to mention that I'm al/ck/oholic here too so fuck you

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>>8635128
sorry that your come to room temp idea isn't true.

sorry that a steak wont come to room temp in 45 min

I think I'll make balsamic chicken to treat myself for this victory

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Well when I usually cook a steak I'm not baby sitting what is arguably the most autistic forum on this shitty Cantonese fish hook website in between steps; but here we go. It's gonna taste great.

>>8635156
That's not medium rare. If you're going to try and prove a point about being a superior cook learn how to cook a steak to medium rare first.

>>8635128
ok some tips:either you baste with the butter or you flip the steak often after it went in, because you get almost no browning and a very sad and uneven sear your way. also add some aromatics with the butter.
you should also sear all sides on your steak,not just the 2 largest areas.
feel free to counter any advice(!) anybody gives you while eating a mediocre piece of steak

>>8635150
Good for you, weeb. Shut the fuck up.
>>8635165
I honestly appreciate your input. When I cooked this steak I was trying to photograph and post it from my phone, which cost me precious time.

If I had more time and wasn't posting here, I would've added garlic and fresh time as aromatics, but I don't know, I was just on a rant about room temperature from yesterday and happened to be cooking steaks today so I just went with it.

Overall, the steaks came out medium - not exactly what I wanted, but hey - I wasn't cooking to impress 4chan.

They weren't the best cuts of steak either. But I still stand behind my belief that bringing a cut of steak to room temperature makes it easier to cook the steak evenly and, as long as you have a proper searing apparatus plus some aromatics, then you will cook a great steak.

To all the shit-posting nay-sayers that never offered a single bit of advice or counter method - you're why this board sucks.

Thank you, anon.

>>8634726
avacado burns even lower, wtf?

Does putting a steak into an oven after cooking it to rare do anything useful rather than letting it rest?

What does placing a steak in the oven do?

best temp? time?

>>8635156
Looks good to me OP. Don't listen to these contrarian faggots.
Also glad to see you used a cast iron. It pains me to see people trying to sear steaks on non stick.

>>8635469
Putting it in the oven helps it get to the doneness you want without worrying about over/under cooking.
Also putting it in the oven beforehand is better. See: reverse sear
https://www.youtube.com/watch?v=GZ4xl7XJM08

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>>8635156
Ayyy I just got done making steaks too. NY strips, cooked stove top then moved to oven.

I let mine sit out at room temp for at least an hour you plebs. Of course it makes a difference.

I'm also cooking one sous-vide while I eat this one.

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>>8635509
Bam

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>>8635521
And money shot. Used the thickest one for my sous vide

thicc

>>8635917
Not bad. Looks like you need to render that fat on the side a little bit more though.

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>>8635917
>buys circulator
>sous vides to medium well
Roody-poo, you candy-ass.

>>8635926
Ya I coulda seared the side too, but didn't wanna ruin the innards.

>>8635931
It's exactly 132 degrees bro. Medium rare. Lighting could be weird.

>>8635954
Sure bud. Learn how to cook before talking shit.

>>8632828
>trim
means you're gay
>salt
u fkn wot m8
>tenderise
if you're such a bitch that you need your steak to be softened up for you maybe you should learn to cook or chew before ordering or cooking a steak

>>8635448
>But I still stand behind my belief that bringing a cut of steak to room temperature makes it easier to cook the steak evenly
Nice opinion. But youre wrong.

>>8635466
No youre thinking of coconut. Avacodo is 500

>>8634043
>guys guys you should microwave your steaks before you cook so they're already heated up to the temperature of the pan so when you cook them they release moisture more efficiently
shit son if you gunna be this autistic you should find a career that gets you somewhere with autism, as opposed to cooking

>>8632887


Okay you fucks, only add salt right before cooking, unless you're aging your shit. Adding salt early draws out moisture.

>>8634695
>reverse sear
>REVERSE sear
>implying searing the opposite side of the steak first is gunna do anything

>>8635060
>>8635065
>>8635026
>>8634994
>>8635084
>>8635113
>>8635156
>>8635509
>personal blog
no-one cares, take it to /soc/ where someone might

>>8634049
chill out

>>8635988
Half-right. If you add salt but let it rest long enough it won't do that. At least half an hour.


Also: Gotta love how both the idiots here talking muh room temperature both overcooked their steaks. Really makes you think.

aight, this is what I do.

Buy whatever steak you want.

-Take it out, and cover it in course salt, and let it rest as it reaches room temp, flip it once.
-scrape off the access salt, and any trimmings you want
-heatup a cast iron pan to HOT.
-Place a nice chunk of butter
-cook each side 90 seconds
-cover if you want to reduce spray
-remove it, and let it rest for a bit.

this gets it to rare.

>>8634994
How do you get them to stick to the wall?

>>8635976
Like I've been saying this entire time....either elaborate or you're just shitposting. If you can't back up your opinion then your opinion is shit.

>>8635099
maybe he keeps his house really cold

>>8636029
>-heatup a cast iron pan to HOT.
>-Place a nice chunk of butter
Good way to get burnt ass butter moron. You literally don't know how to cook.

>>8636041
I've posted various links that explain this and I could link you to top chefs that agree with this. Your opinion does not trump actual chefs.

>>8636049
and? most of the butter is covered by the steak, its gonna be fine.

>>8636029
doesn't the butter burn?

>>8636067
Yeah because thats how it works. Use a cooking oil first. Put butter once the fats rendered so the juices protect it

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>>8635448
ayy. just know that I'm better than you

>>8635156
Steak is overcooked and the sear is absolute shit tier.

>>8635156
>argue your way of cooking steak is superior
>overcook your steak

>>8635989
You're probably pretending to be retarded but what he means is searing after it's been cooked to desired temperature in the oven. This method loses less juices but still gives you that nice flavor from the sear. But honestly, at medium rare, the difference is negligible. Good idea if you like your shit over medium though.

>>8636198
here

Here's an experiment you can do at home. Fill two glasses of water equally. Take the temperature of both. Put two ice cubes in one glass and two ice cubes inside of plastic sealed.

Measure the temperatures of each once the ice cubes are melted. Shocked? Ice cubes cool down water not because they are cold, but because the energy required to melt them. Heat is nothing but energy.

Same line of logic with steak. Most of the energy spent is evaporating water, not raising the temperature. That is why a 40 degree steak vs a 60 degree steak doesn't make much of a difference. Science trumps wives' tales.

>let sit until it reaches room temp
why are you guys letting your steaks sit out for 6 hours?

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>>8636244
How do you explain steaks that are raw in the middle like the horrible horrible guide that everyone posts all over the internet? That medium-rare is terrible.

>>8636300
I explain it by you not having knowledge. You consider that raw, but you are wrong. 135 degrees is not raw. If you don't like your meat pink in the middle, then don't eat it.

>>8636386
>>8636300
Hate to double post but I wanted to show you an example in this thread actually.

>>8635509
>>8635156
Both of these steaks do not appear to be medium rare. They appear to be medium (arguably medium for one of them). Of course it could be lighting or just a bad cut but likely it isn't. Likely those steaks are in the 140s (final resting temperature not when taking off the heat). Yet both of them seemed proud of it enough to post it as medium rare.

In almost every case, a true medium rare steak will have a pink center. If I order medium rare at a steakhouse and the center is not pink I will send it back.

>>8636244

reverse sear dries out the surface, initiates browning before it even hits the searing stage and insures the middle from undercooking. you kind of made a side point which isn't untrue but isn't entirely relevant

>First bring to room temp
>Salt and pepper just before cooking, otherwise the salt will draw the moisture out.
>Medium hot pan - rapeseed oil (Not too much)
>Cook on both sides, remembering to sear the fat on the side.
>Salted butter at the end, baste for around 30 seconds after the butter has melted
>Onto a plate to rest, base juices over the steak. Rest for as long as cooked.

Steak is literally the easiest thing to cook, fucking past bakes take more effort.

>>8636400
Woah dude, I never claimed medium rare. My pan steak was cooked to medium like my wife likes it. I made the sous vide one medium rare. Nothing wrong with a good medium steak, it was perfect. I don't believe the other guy claimed medium rare either, looks like a fine medium.

>>8636386
And I know what temperature corresponds to a doneness. The steaks on the chart clearly have a gradient though.

>>8635917
sear could use some work

do 130° for an hour, don't fall for the 1 flip only sear meme. flip it a few times and sear all sides. use tongs and move the steak around in the hot oil with a little down force. I use a blow torch on crevices or spots that didn't sear well.

>>8636860
Nothing in your post was relevant.

>>8637175
No, you don't, obviously. Because 9/10 times oyu google medium rare steak you will see that pink middle. 126-134 is medium rare and that's how it will look if it hasn't been overcooked.

>>8637170
He even admits it:
>Overall, the steaks came out medium - not exactly what I wanted, but hey - I wasn't cooking to impress 4chan.

He set up this elaborate blog to prove everyone wrong then overcooked his meat.

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Ok, just made steak because of this thread, would you eat it?

>>8637703
Gotta get the sides mayne but of course I'd eat it. It's steak even if it's on the lower end of medium.

>>8637703
something went wrong, was it still partially frozen when you cooked it?

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>>8637687
The chart here:
>>8636300
Is red in the middle for medium rare. That's not right. It's the same shade of red shown in the "rare" example, just a smaller layer of it. That's called doing it wrong. I accepted your Google search challenge. All the pics provide better examples than the charts.

>>8637641
Thx for the tips. I do have a blow torch but I hate it because it melts my aluminum pan. Should I be torching it while it's on the cast iron?

>>8637739
uhh it shouldn't melt aluminum, but yeah cast iron is better for searing anyways. you should not be hitting the pan with the flame though. hit the crevices when you are holding the steak vertical to sear the sides.

>>8637722
>something went wrong
How so?

>>8637739
alright bro everyone is wrong and you're right

>>8637739
>>8637739
Top left: look pinks to me
Top right, looks rare. It is rare, try looking at the image source. That's fro wikipedia and clearly states that is rare.
Left, medium rare look at that pink
Right same graph opinion
Left clearly pink in the middle. Medium rare
Pic on right no pink even on rare. Obvious lighting issue.
Left, 135 degrees is not the same as 126 degrees.

Again, you don't know your doneness as well as you think.

126 is the bottom of medium rare, which is most likely what that picture is showing. 135 is top medium rare or bottom medium depending on who you ask. It won't look as pink obviously. That 9 degrees makes a big difference.

Medium rare is a temperature range.

>>8637755
True, I've only ever tried to do a full sear (no pan) with the torch and gave up out of frustration. I had to torch the whole surface, so it would get close to the pan sometimes. It took forever... So much gas...

>>8637761
Who's everyone? I never denied temperatures. I only deny that one chart that gets passed around.

>>8637783
I know this... I called this steak medium
>>8635509
And this steak medium rare
>>8635917

What's the problem?

>>8637791
>>8637783
I see what you're saying, that the chart is medium rare on the low end. I still think it looks like shit because the layering. It's like rare in the center, surrounded by medium rare, then a thick layer of medium. I was pointing out better examples due to uniform coloring.

Honestly the guy who made the chart probably didn't rest the steaks enough post-cook.

>>8637800
The other chart shows the temperatures, too. His is at 126 which is probably what that guy's is at. And he may have let it rest enough, just pulled it off heat at 120 or so. Maybe he only did the one flip meme. So many variables on how a steak will look.

>take steak out of the fridge and let it come up to room temperature
>season is with coarse sea salt, and a small amount of ground black pepper
>put it aside on a plate
>Put a heavy cast iron skillet on the stove and turn the burner on
>Heat the pan for 10 minutes, any longer and the steak is ruined

>>8639282
>let it come up to room temperature
Have you not read the fucking thread? This is a myth. You'd have to let sit out for over 6 hours for that to happen.

When I worked at a restaurant one of the mexican chefs would put the steak in is genitals for a few minutes before cooking.

>>8639848
Seasoning?

>>8639848

I guess the fumes helped tenderize it?

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>>8632828
>leave in fridge, wrapped in paper towel for 3-4 days
>take it out, tiny bit of salt and pepper
>sous vide
>more salt and pepper
>???
>eat

pic related, some steak au poivre I made

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>>8640300
>sous vide

jk

How does it compare to traditional methods?

>>8635448
>but hey, I wasn't cooking to impress 4chan
I love OC so I won't knock your cooking but yes you were, don't front. you wouldn't have photographed them otherwise

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>>8640468
I love it, but only for meat that is served undercooked. It's kinda stupid for everything else.
Gives you edge to edge medium rare meat that is impossible to fuck up.

Its also decent for eggs, pic related

>>8634043

I'm still skeptical about this, it isn't experimentally confirmed and also doesn't take into account other potential factors.

>>8640483
You sous-vide the eggs in the shell? I've done it successfully but sometimes fuck it up because it's difficult. Someone I give them a quick boil afterwards to set the outside a bit.

>>8640898
>I'm still skeptical about this
Because you're an idiot.

>it isn't experimentally confirmed
Yes it is. That's what he did. Made an experiment and confirmed it.

>and also doesn't take into account other potential factors.
He took a steak from the fridge and cut in half. He put one half back in the fridge and left the other out. He measured the initial temperature then measured it repeatedly. Even after 1 hour and 50 minutes, the steak had only risen 10 degrees to just shy of 50F. Below room temperature. Considering most people advocate for about 20 minutes, and the temperature of that was not even 2 degrees higher, this myth is completely silly.

What other potential factors did he miss?

>>8642322
There are also people who have confirmed the Mpemba Effect, but that doesn't mean it's scientifically proven. Ultimately it's probably just a small difference with too many variables, just like Mpemba.

Everyone know the center of a steak is not cooked when you take it off the heat. You rely on residual heat to cook the center. 10 degrees is not insignificant when needing residual heat to cook it the rest of the way. It will definitely affect the removal temperature. As far as I'm concerned, the less I have to rely on residual heat, the better. My steaks come out nice and even with no layering.

>>8635057
You should let your steal rot a bit before cooking, it is very important to let it at least begin the process in order to get a tender steak. The outside is where the bacteria is growing so the inside can still be rare.

>>8642322
>this myth is completely silly.

No, it simply means it takes a lot longer than what most people think to get the steak to room temp.

I leave mine out for hours.

The only silly thing here is the expectation that leaving it out for 20 min does anything.

>>8642457
It should be out for at least a few hours, it is important. Never with chicken, yes to beef.

>>8642444
>There are also people who have confirmed the Mpemba Effect, but that doesn't mean it's scientifically proven. Ultimately it's probably just a small difference with too many variables, just like Mpemba.
If you can point out the flaws in his methodology instead of making a fallacious counter-argument that'd be great.

>Everyone know the center of a steak is not cooked when you take it off the heat.
Define cooked. 135 is definitely cooked to some degree. What if your steak is well-done?

>Everyone know the center of a steak is not cooked when you take it off the heat. You rely on residual heat to cook the center. 10 degrees is not insignificant when needing residual heat to cook it the rest of the way. It will definitely affect the removal temperature. As far as I'm concerned, the less I have to rely on residual heat, the better. My steaks come out nice and even with no layering.
This is irrelevant. And anecdotal evidence is never allowed.

>I leave mine out for hours.
Enjoy your bacteria. But that seems stupid. Why?

>>8642464
Bacteria tenderizes the steak, and gets killed on outside.

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>>8642470
>Bacteria tenderizes the steak

>>8642464
135 degrees is the target temperature. You want remove the steak from heat at a lower temp than that (some sites say 125 or whatever, too many variables here for an exact number).

FACT: It will take longer for a cold steak to reach 125 in the center (even if it's like 30 seconds).
FACT: That longer cooking time will mean more heat is put into the outer layers of the steak.

That means more residual to cook the innards, but it also means more risk of layering because of more heat on the outside. The steaks can come out basically the same, but there's a slimmer margin of error on a cold steak.

>>8642509
>135 degrees is the target temperature
Eh.. 130 is better.

>FACT: It will take longer for a cold steak to reach 125 in the center (even if it's like 30 seconds).
>FACT: That longer cooking time will mean more heat is put into the outer layers of the steak.
So keep the steak out for hours so it cooks 30 seconds faster? Don't understand the logic here.

>The steaks can come out basically the same, but there's a slimmer margin of error on a cold steak.
The margin of error is so small it is basically irrelevant. You're talking about differences less than a degree.


I mean technically, you are right. But if you want such a tight control over temperature, just sous vide. Letting your steak sit out for 4 hours to get to room temperature just makes no sense and is a health risk.

>>8642470
You're probably the same retard that thinks cold smoked bacon is "cooked."

>>8642571
And the same retard that thinks prions are alive and fish are warm-blooded. I'm convinced there's either one amazing shitposter or some seriously dumb autist going around shitting these threads up.

>>8642549
Agreed. I do sous vide, but I also do stove-top/oven. I don't mind the long rest (I usually do 1.5 hours). I need to preheat the oven to 500 anyway, which takes a while and it lets the seasonings set in.

>>8642600
>lets the seasonings set in.
The real reason to let your steak sit.

I'd recommend though seasoning it and letting it rest uncovered in the fridge overnight or even a few days. That will help evaporate all the moisture and let the seasoning work its way even better. Moisture is the real culprit of uneven cooking.

I pre-ketchup it before I cook it well done and eat it with ketchup.

>>8642322

>Yes it is. That's what he did. Made an experiment and confirmed it.

he didn't confirm the assertion we're talking about, lrn2science

>He took a steak from the fridge and cut in half. He put one half back in the fridge and left the other out. He measured the initial temperature then measured it repeatedly. Even after 1 hour and 50 minutes, the steak had only risen 10 degrees to just shy of 50F. Below room temperature. Considering most people advocate for about 20 minutes, and the temperature of that was not even 2 degrees higher, this myth is completely silly.

which is great, but i am not talking about the overall temperature of the steak, that is what i actually accept. there are other potential factors relating to leaving a steak out at room temperature, and i'm specifically talking about what happens at the surface.

>>8632828
>trimming steak
New Yorkers will defend this.

>>8632887
>Olive oil
>cast iron skillet screaming hot

Do you enjoy the sound of your smoke detectors?

>>8644843
>he didn't confirm the assertion we're talking about, lrn2science
And what assertion is that?

>and i'm specifically talking about what happens at the surface.
And he addressed that as well.

Try actually reading the article instead of dismissing it because of confirmation bias. Or try pointing out specifically what you are talking about. Nobody can read your mind.

>>8645937
He means cooking olive oil.

Yesterday I accidentally made the 'perfect' steak because my timings didn't work... So now I can't tell what's worse: that I can't cook a steak right or that I don't eat perfect/rare steak.

>>8645943

His experiment did not address the claim he made about the surface. All he tested was the internal temperature, and even then it was a very haphazard experiment. I read the article, in fact I've known about it since it was first posted.

>>8646312
>His experiment did not address the claim he made about the surface
It's not a claim. Steak CANNOT brown (as in maillard reaction) until moisture evaporates. This reaction occurs in temperatures well above boiling point so this is just logic. This isn't something that needs an experiment to confirm it. If you have an issue with that, then your issue is with our understanding of physics.

Can you be specific what about his claim is unsourced?


>and even then it was a very haphazard experiment
Explain. Just don't say things. Explain them.

Additionally, do you have any evidence to back up your assertion that room temperature surface meat will produce a better sear? Please refrain from "I tried both ways and my way came out better" posts.

>>8635490
Yep, this is what I'm doing now.

Thanks for the link.

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>>8632887
>adding pepper before cooking
>burning your pepper

>>8646400
Yeah, just let them burn, fuck it.

>>8635156
Holy fucking shit dude, did you just try to prove a point about your superior method of cooking steak and produce this garbage?

>terrible sear
>overcooked
>didn't even sear the sides

This fucking board.

>>8646370
>>8635490
Reverse searing is a myth. Sear sear is the best method. Learn more here:

https://www.youtube.com/watch?v=104sWyAS4vY

>Steak, the bacon of beef.

Meme faggots.

I've only had one steak that made me want to have another. It was barely warm, not spiced at all and sliced so thin it melted in my mouth, kind of like how Paulie's garlic melted in the pan.

I'll take a burger any day.

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>>8646422
Holy fucking shit dude, where's your timestamp pic? Oh yeah right, your fingers are too greasy from your mom's tendies to take a pic.

This is mine.

>>8646643
Not timestamped.

>>8646643
undercooked and not rested, you fucking noob

>>8646643
Looks good to me but
>Out of focus
Loser

>>8633769
I tend to overcook my steaks so cooking them while they're cold actually helps me a lot.

>>8646643
>cutting it like a pie
idiot

>>8633794
>Why would you trim the fat?
Depending on the cut (and on your butcher), some steaks have a ridiculous layer of fat on one side that is just going to be a pain in the ass on the plate.

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>>8646643

>>8646647
Timestamp is filename asshat

>>8646669
No. Wrong.

>>8646730
Fuck right off and enjoy your thumb up your butt.

>>8646751
Showing crumb, numbnuts.

Allright, heroes, show me yours. A sudden silence fell over the auditorium...

>>8646441
Lmao

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>>8646936
timestamp is filename

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how do you properly cook a steak if you have a shit pan?

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>>8646950
Fagfuck, I'm not about to fuck with my pic timestamps on an anonymous Tyrolean hat sculpturing forum.

Good to see you took the time to do so, loser.

>>8647043
>get btfo
>resort to fedora memes