I'm gonna cook this steak tonight. I will post what it

>>8833178
Dubs and you have to eat it with ketchup well-done

>>8833178
gotta cook that shit blue rare, anon

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Steak is patted dry and salted, gonna let it sit at room temperature for 45 minutes and go for a run while it does its thing.

Should I do it reverse sear or classic pan sear? Gonna be using my trusty cast iron

>>8833225

you were too close there oh god

>>8833237

I can't do that. Medium rare is what I'm going for

>>8833178
Appears to be a decent Choice grade cut. Don't fuckup the sear, or you'll set off a screeching that you haven't heard since the last time you visited the bird exhibit at a major zoo.

>>8833310
Slow roasted with a ketchup glaze is still technically well done with ketchup.

>>8833310
Wheres da peppa?

>>8833310
Good to hear you're running. I already feared everyone on /ck/ was either alcoholic or overweight.

>>8833310
reverse sear

>>8833353
what if i'm an alcoholic AND go running every week?

>>8833310
Classic is truly the only way to go with cast iron.

>>8833310
I vote classic pan sear. You are going to pat it dry again after your run, right?

I can't tell from the pictures, but is this steak missing the spinalis?

Alright I'm back

>>8833319

I got it for xmas from chicago steak company, it's been sitting in the freezer for about two months so I'm not expecting anything mindblowing

and yeah I'll try not too, my problem is usually my pan is not hot enough and I don't get good enough of sear.

>>8833324

oh /ck/..

>>8833345

Nice catch, I actually caught that right after I uploaded the pic and I peppered it so don't worry

>>8833353

I'm a fatty trying to change my ways, I plan on going to the gym and lifting heavy after eating this steak.

>>8833366
>>8833377
>>8833395

2-1 classic, I prefer the classic too so I'm going to go that route. Using avocado oil for the base.

>>8833395

Yes I will pat it dry again one more time. Also honestly I can't tell either, I'm not really good at identifying cuts.

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>>8833366
My man. I used to drink and run everyday. And I looked good. Stopped running and kept drinking. Now I got a beer gut

Well, I think I fucked it up. The pan was not hot enough and the first sear sucked. I could have swore it was ready because it was smoking like crazy over medium high heat, but I don't think it was.

It's sitting and wrapped in tinfoil right now with a pat of butter on it. I think it's gonna turn out bad.

I am ashamed.. I am sorry /ck/ I think I'm gonna commit seppuku

>>8833619
What oil did you use?

>>8833625

avocado oil

>>8833629
Hrm, what kind of burner do you have (gas, coil, or glass)?

Also, what brand of Avocado, some our doped up with lower smoke point oils and only have 10-20% avocado oil?

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Ok OP, let's see this abomination

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>>8833632

Glass

https://latourangelle.com/product/avocado-oil/

>>8833648

I don't think I can sleep with myself tonight. I overcooked the shit out of it

I want to die

>>8833654
You have no idea how hard my boner is right now

>>8833654
>Glass

Found your problem and I figured it to be the case. I've been stuck with using glass for fucking 6 years with my cast iron. You have to be very careful with glass+cast iron. You will get pocks of the oil smoking like nuts at 500 degrees while just an inch away, the oil is 250 degrees.

To properly heat a cast iron on glass, pour a tablespoon or so into the pan and put on medium/high for about 8 min.

Then poor your desired amount more of oil (depending on pan size) and let it come up on about 6/10 level of heat until it starts smoking.....

the levels may be different for you glasstop, but it's the only way to get a solid heat across is by heating it slow

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Saw your post and decided I should make a steak too. Wish me luck!

>>8833662

I don't understand. Is that you, President Trump?

>>8833665

I see. I wish it wasn't glass but it's what came with my apartment.

I will try your method next time. My biggest problem is it seems like the glass (or the pan) is uneven because the oil always falls to to the left side of the pan.

I will do it more slowly next time... I still have tons of frozen steaks I need to eat before they go old so I will probably make another one of these threads again soon. I will do better.

For dessert, a frozen banana. At least that cannot be messed up.

>>8833680

Good luck anon, yours looks very good and fresh. Let us know how it comes out, I guarantee you can't do worse than me.

>>8833680
What cut is that? And what doneness are you aiming for?

>>8833692
No, just a passing steak enthusiast finally seeing someone dissatisfied with their awful steak for mostly right reasons while following all the meme instructions that got spat out of Reddit and the rest of the internet hugbox.

>>8833692
>because the oil always falls to to the left side of the pan.

I have a similar problem as well with my glass.

When I cook steaks w/ my castiron+glass, I just prepare myself for the fact it's going to take a good 30 minutes and constant attention to get my pan just right.......otherwise, you could always just heat it up to 500 in the stove, pour your oil in, place on medium burner and cook em...

don't get drunk and use this method and pull the pan out with no gloves on, throw/drop it on a stack of dishes that causes a chain reaction that knocks your kitchen window out that costs 500 dollars to replace.....

>>8833692
Oh and by the way, yes he totally can do worse than you. I'm anticipating it in fact.

>>8833693
I'm going to shoot for Rare/Med-Rare but it's my first time using cast iron, usually a bbq guy. Fucked up and don't have a high smoke point oil though. as for cut, it's a ribeye

>>8833706

>meme instructions that got spat out of Reddit and the rest of the internet hugbox.

I most got all those things from various google searches, I guess that was the problem.

What specifically should have I done differently/not done? I am serious, I am trying to learn.

>>8833709
... rude

>>8833724
Frozen steak is a subject rarely covered for very good reasons - it's harder to make.
Where as fresh steaks rarely make for good steak, they're very well controlled in terms of what state they're in. They're all fresh. Frozen steak is a bit more complicated.
When water is frozen, it expands. This means it destroys muscle fibers and turns it into a mockery of itself (most often a mushy outcome). Oxygen also affects the surface of the meat while the water is ventilating itself (often into a sealed package as is in your case). These two variables are both random at best, even with vacuum sealing.

So what's the solution? There isn't a very good one that I've found so far (I acquired a smoker just for testing some new things), but what I can tell you is:
Drying frozen steak in a fridge is awful. The interior is mushy at best, and turns brown if the steak was in the freezer long enough.
Bringing to room temperature then salting is awful because the steak is going to shit more juice than salt can handle, and if the steak was predried the well done part of the steak surface is going to penetrate deeper into the steak than you'd like because mushy meat heats faster (see your own pic).

The best solution seems to be a compromise - the inside is going to be mush with no texture no matter what you do, so salt it, put it in the fridge overnight for the dry brining, take it out and bring to room temperature, pat dry and heat on high, flipping every fifteen seconds. Your cut looks thin, so I'd recommend that you use vegetable oil/corn oil/canola oil on smoking and twice on each side. Lastly to salvage the mess you'll have to freshly grinded pepper and salt after frying, then immediately pour hot oil over it. Do not rest the meat.

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>>8833654
A bit overdone and the sear is muh. All in all, most certainly enjoyable, just not guest or date worthy.

I too am cursed with the glasstop electric range due to living in an area without natural gas lines and controlled by the unregulated propane jew. So I bought this fucker for 30 bucks (pic related) and it gets my iron skillet blazing hot. I just use a very light coat of lard, I'm talking like a dab on a paper towel that I smear around the base of the skillet, and I get a great sear.

>inb4 it's running off a propane jew tank

Right, but it doesn't take long to heat up and my house isn't dependent on it.

>>8833804
I've found that cooking steak from frozen is the best way to deal with frozen steaks. Hit it with a high temperature to sear the outsides, then drop the heat all the way down and let it cook slowly, as though it were a much thicker cut. Doesn't work on flat pans, though, as the water basically stews the meat.

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>>8833949

This is why the reverse sear, with a thermo probe is the ultimate way to cook a steak. Rack it in the oven, cook to desired temp. Sear.

Couldn't be easier, and its perfect everytime. its like meme vide but not retarded.

>>8833178
stop and shop. I sous vide those and they come out fine. I change it into another bag obviously

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>>8833680
Here is what it turned into. Ta-da

>>8834046
did you forget to turn your sous vide machine on? that is horrendous

>>8834046
The other guy's sear is better than yours, but yours is medium rare so I guess it evens out.

>>8834137
Totally true, I just got spooked by the smoke and didn't want to set off the fire alarm in my apartment.

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>>8833654
>>8834046
Piss poor showing lads. Learn 2 sear

>>8833310
Make Steak Diane

>>8834206
>Grilling steak
>Losing all those juices that can be used to make a dank sauce

>>8834800
worth it for the aromatherapy

>>8834800
Just spent 30 mins reading/watching pan sauce techniques. Would you say onion/shallots and mushrooms followed by red wine and then finishing with butter would work? Or is some kind of stock really needed?

I like mushrooms but didn't see it in any of the recipes I saw btw

>>8833178
did you buy it from the truck meat guy too?

>>8835060
I use white onion, reused steak juices, lea & perrins, butter, red wine, Dijon mustard, and Tabasco

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>>8834206
I'm with ya. Grilled looks better and generally tastes better. I don't need sauce with my ribeye.

>>8835060

The procedure you described would work fine. Pan sauces are very flexible. You can use stock but you certainly don't have to.

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>>8833654

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>>8834206
>>8835769
These are steaks that make me proud to be an American

Is that guy with the sous vide and 20 assault rifles lurking? If so, go fuck yourself. You'll never cook a decent steak in your life

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The best I've ever done.

>>8835935
Thanks senpai

>>8836028
Looks good!

>>8835060
honestly, it works like that, but adding in a little bit of a stock cube adds a LOT of meaty goodness in the sauce.

>>8835769
>I don't need sauce with my ribeye.
You don't technically need the ribeye either. It would be even better with a good sauce. Why can't you afford sauce? Or are you so shit at cooking that you don't know how?

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>>8836221
Chill bro some people don't like any sauce with their steak

>>8836221
Not who you're responding to, but I never drench my steak in some fucking french foofoo sauce. A good steak is a treat and I want to taste the meat, not some wine, butter, stock, fancy ass shallot and le gourmet mushrooms.