How do you cook your steaks /ck/?
>>7086813
well done
Cold unseasoned and raw
>>7086813
Where the hell do you get steaks that big?
All the steaks at my local market are thin as fuck.
Sous vide in vacuum bag with thyme at anywhere from 51-54C depending on the cut
Sear with blowtorch
Salt
Pepper
>>7086953
>Sous vide
Stopped reading there
>>7086918
At mine they sell steaks already packed like normal but they have a glass counter with these fuck huge cuts of good steak behind it, the butcher has to weigh and wrap the one you want.
I don't. If you don't order your steak rare then you're wasting good meat. Sometimes I just take bites out of an immobilized cow. Rarebros ww@?
>>7086918
go to Sam's, buy a whole cryopack rib loin, strip loin, tenderloin...etc... and cut them as thick as you want
oh look it's this thread again
Hey guys can you rate my steak please? I ate this steak last night at a buffet place similar to Golden Corral called Sirloin Stockade
Well done with A1 sauce and cheese sprinkled on top.
>>7086813
>cold smoke them
>sous vide
>Searing in cast iron
It is a process but totally fucking worth it.
>>7087111
8/10
>>7087168
>well done
kys , you ruined it
>>7087168
>cheese sprinkled
kys
>>7087168
>well done
why, taste is almost gone , and why put cheese and sauce on it ? fucking retard
>>7086918
i get mine from sprouts or ask for a thick cut at stater bros
>dry brine steak overnight with kosher salt
>vacuum seal in bag with thyme & butter
>cook sous vide at 133°F for 45 mins, depending on thickness
>remove, let rest for 10 mins
>sear steak in cast iron pan
>continue searing until well done
>drizzle lightly with ketchup
>serve with ketchup on side to dip
>wash it down with a nice tall glass of ketchup
Rare to medium-rare.
cooked with molten lava
Whenever I get the chance during the summer I love cooking over an open wood fire, gives the char a lot of good taste. Otherwise, cast iron skillet
>>7086918
Go to a butcher, if they don't have it just ask for it and they'll get it in for you.
>>7086813
depends a bit on the thickness but i usually panfry them in butter for a while and then put them in the oven for a while. season with black pepper and salt
>>7088213
I, too, prefer to eat steak that's been prepared next to nigger feet.
Well done. I mean, it's in the name. WELL DONE. Congratulations!
>>7088248
believe it or not, that's a very tan white guy
>>7088251
I choose not to believe it
>>7087369
>dry brine
>>7086813
dry them with a paper towel
remove any big chunks of fat
rub in salt and black pepper on both sides
put button in pan on high heat, when HOT add steak
flip after 2 minutes
after 2 more minutes plop on a plate and let it rest
~do other stuff
tartare
>>7086918
Do you not have a butcher near you?
>>7086813
since I don't have a sous vide machine because I'm not a liberal hipster trendy bernie voting faggot, I do like to grill them. I don't have a grill either.
So salt and pepper, hot pan with olive oil, and sear both sides, then turn down the heat and baste in a bunch of unsalted butter. Can't burn the butter, so really low heat after it's added. I shoot for medium-rare/medium at home. make gravy from the fond with some mushrooms and beef stock or bullion.
Honestly my favorite cut is medium-rare prime rib and some jus, no horseradish, but I can only get that at a restaurant without spending a ton of money on a roast.
With knorr.
>>7086918
Go to food lion and ask them to cut you some thick ones. Also buy the whole thing from Sam's. Or a butcher will have a whole ribeye in his case that he'll cut them off for you.
>>7089354
usually just pan fry with the slightest bit of oil or butter until i'm somewhere in the "wait" range
Well done with based catsup and ranch. I mix the ranch and catsup in a small bowl and the spread it over the meat with a knife.
>leave out for 30 mins so the meat isn't cold when you put it in the pan
>get pan searing hot
>salt and pepper the steak
>cover the steak in olive oil and rub in all the seasoning
>place steak in the pan
>half-way through cooking throw a nob of butter in the pan
>baste the steak with the melted butter
>cook to medium rare (about 2-3 mins each side, depending on thickness)
>take out of the pan and wrap it in baking foil
>leave to rest for 5-10 mins
Cook them how u like them
Since u paid 4 them who cares how somebody else likes there's?
>>7087369
I hope you brined with salt cause everything else doesn't effect the meat, since the molecules of these foods are too big to penetrated the cell membrane of animal cells. I commend your sous vide though.
>>7087180
That sounds amazing what temp qualifys for cold smoke?
>>7086813
Well done.
>>7086813
On a charcoal grill or in the broiler.
>>7086813
Just boil them
>>7087375
>socal fag detected
Mah nigga. Stater bros is the shit
