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Anonymous
The horror the horror 2017-04-24 03:24:40 Post No. 8850597
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The horror the horror 2017-04-24 03:24:40 Post No. 8850597
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Decided to reward myself for my birthday. Bought 3 pounds of NY strip from Walmart.
>Group of grills in uni kitchen staring at me as I fumble with salt pepper & olive oil
>sweatyanxiousguy.jpg
> as soon as I put steak on skillet, smoke immediately floods kitchen
>girls start coughing uncontrollably, run out of kitchen
>flip to other side, have to cover face
>incredibly loud smoke alarm comes on
>entire residence hall evacuates
>cont.
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this is what you get for not using grapeseed
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>>8850597
>NY strip
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>15 minutes in cold ass parking lot everybody loudly complaining knows it was me
>fucking fire truck shows up
>FUCK
>20 minutes later we go back inside
>stealthily take skillet and speed walk to dorm
>steak was delicious
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>>8850597
>in uni
>uni
Quit typing like a British faggot
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I turned the fan on and only seared the front for 2.5 minutes other side for 1 on high heat then threw it in the oven @ 300 for 3 minutes.
What did I do wrong?
I've got a shit ton of other raw food, I'm actually debating just throwing it away as I can't take this much embarrassment again
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>>8850609
>University
You're welcome
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>>8850601
What would you have preferred? Got a pretty good deal - porterhouse would have been much more expensive
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>>8850617
Porterhouse
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>>8850611
>What did I do wrong?
Failure to understand and recognize the smoke point of your oil.
Look here: http://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html
Safflower oil is an excellent all around oil for cooking, and even for salads, as it's neutral flavored and has a high smoke point.
The ideal time to add your steak is when the oil is starting to shimmer in the pan and barely starting to smoke. When you add your protein, it will sear properly, and cool down the pan to prevent major smoking.
Using the sear / sear to oven method works best with thick steaks, but if you insist on doing it with shitty grocery store specials, sear both sides, jam it in the oven at 350, than pull it after 1 minute and let it rest, and you should be close to medium rare.
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>>8850639
I didn't put oil in pan, I just oiled the steaks so that seasoning would stick.
I personally blame the weak kitchen fans - will get safflower if there is a next time..
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>>8850639
>mfw I literally chose the worst oil
Would vegetable oil work okay for steak?
Thanks
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>>8850647
>I just oiled the steaks
Exactly.
>if
Quit being a pussy.
Cooking for skinny college bitches is among the easiest ways to get them chasing after your cock.
Do it again, and keep doing it until you get it right.
I'll be expecting full updates.
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>>8850660
>Would vegetable oil work okay for steak?
Yes, but safflower works better and doesn't leave any flavors on the steak the way vegetable oil can. Peanut and safflower are the way to go.
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>>8850680
thanks red
This was definitely the last time I use olive oil on high heat - will use peanut next time
Thread posts: 15
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Thread images: 7