![Steak-WANT-2[1].jpg](https://i.imgur.com/Of3mJb5.jpg "Steak-WANT-2[1].jpg")
What's the secret to making the perfect steak?
>>7340958
Good marinade & high heat
>>7340958
Not serving it undercooked
I reverse seared one the other day, it was great.
I picked up a nice ribeye from whole foods, about 1.5 inches thick (pricey).
put a wire rack on top of a cookie sheet
salt/pepper on steak
275F oven for about 45 minutes
I used a thermometer and pulled the steak out when it was 125F inside
while letting the steak rest, I got my cast iron SCREAMING hot
no oil
open a window because I don't have a real, functional vent hood
about 1 minute on each side and the edges
no bullseye cooking like in OPs image, just midrare throughout. best steak that I've made at home.
I don't cook steak very often but one thing I swear to is smash a clove of garlic and put it in the pan, not for eating but just move it around the pan and on the steak so you get garlic taste on it
keeping the steak dry, knowing the equipment you're working with and deactivating your smoke alarms
>>7340960
marinades are bullshit
>>7341005
I only use a marinade on a steak that is going to be wood fired.
pineapple juice, soy sauce, garlic and ginger powder and pepper is AMAZING on steaks
>>7340958
I prefer medium well
>>7341005
>you can only make a steak one way and any other way i dont like is wrong
>>7341035
yes because what i said is such a specific and exclusive method
marinades don't make your steak any more tender, they don't help you cook it, they're bullshit
Following instructions
Get a slab of beef
Let rest for 30 min in room temperature
Cut them into even steaks
Rock salt on top of it. This has something to do with the salt breaking down some proteins that make the meat stiffer or something. It works though.
Hot ass solid iron pan
Oil. Don't use butter. It'll burn on the pan
Sear that bitch 3 minutes and 15 seconds a side
Don't probe it. Don't cut it. Don't eat it right off the pan.
Season it.
Let the steaks rest under a tinfoil for 10 minutes.
BBQ marinades are for faggots.
Anything above medium is garbage
You will burn in hell if you use ketchup with said steaks
Pretty simple, no?
>>7341049
This would work for a specific cut of beef at an exact size and weight
There are many cuts of beef and many ways enjoy a steak
>>7341066
Works well with entrecote and tenderloins, the greatest cuts of beef to exist.
>>7340958
I believe that you have to let it sit out for a while so it's not cold in the middle anymore, just room temperature. Then you can get the pan really fucking hot, let it cook on both sides for 2~3 minutes depending on thickness, then rest it for 5 on a plate. That's how my perfect steak is done.
>>7340958
High heat. I prefer a charcoal grill but regardless of the method, high heat is the key
>>7340958
Eating it before the heart of the animal it came from has had time to stop beating.
>>7341044
False. Marinades are vinegar based. Vinegar breaks down the meat's cell structure. The result is a more tender piece of meat.
>>7341571
which is bullshit
140* or onto the floor it goes.
It also better have rested at least 5 minutes. If I bite into it and it's hot then I'll leave, they obviously don't know what they are doing.
And they better have steak fries. Non of this lazy ass baked potato bullshit
>>7341779
>>7341802
sorry that I know how to enjoy a safely cooked and proper meal.
>>7341803
sorry that you have that much autism when it comes to steak preparation
>>7341809
>autism now apparently equals not wanting worms hanging out your asshole
>>7341803
Not him, but you're a total fucking faggot senpai.
You can't tell those first two sentences unless you're autistically following your steak from kitchen and bringing a thermometer. So, either you're doing that or you're throwing the steak you (or your mom) cooked on the floor.
Also, steak fries are the worst fucking form of fry. Fuck you.
>>7341779
> If I bite into it and it's hot then I'll leave
no you wont
fuck i doubt you would even be there in the first place
>>7341811
saw someone recently post on /ck/ that have apples and carrots together is autistic. autism is overused by people who are stupid.
If you can look past the extreme autism of this pic, it's actually a decent guide for cooking a great steak
>>7341812
You can tell by how done it is.
And the fuck? you can obviously tell if it rested because a properly done steak will be hot. When it's rested it will no longer be so. The fuck are you smoking
>>7340958
ketchup
sous vide
>>7341750
>Science is bullshit
is this why the earth is dying
>>7341828
>exact temperature and resting time
>doneness and eating a room-temperature steak
not the same. also, die.
>>7341864
LOOK MA I'M SHITPOSTING AGAIN
>>7341839
it's not science just cause you say it is. acid based marinades are the result of years of dinguses thinking 'hurr durr acid dissolves shit so wine must totally dissolve meat just enough to tenderise it QED motherfucker' with no actual evidence. that's not science.
>>7341824
>being this autistic about autism
>>7341883
Great argument fagtron, you sure convinced me with those hot opinions!
>>7341826
I want to punch the fucker who wrote this in the face. I bet I could beat him in a fight, too. I don't think anybody with a writing style like that could possibly be difficult to beat.
>>7341826
>real men don't like virginy things anyway
>>7341906
Kick his ass for me. I'm sure while you're doing it he'll be telling how a real man would do it since he's the authority
>>7341888
http://biotechlearn.org.nz/themes/biotech_at_home/fruit_enzymes_tenderise_meat
Not even that anon, but you need to not post anywhere, lest someone take up your unfounded opinion.
>>7341826
>real men don't like virginy things anyway
Just cuck my shit up
>>7342700
that's a completely different process to what people think vinegar is doing. i didn't go into the detail to say that brining and enzymatic tenderisation DO work because i didn't want to come off as a smartarse.
meh, it's easy.
get a nice peace of meat. i like entrecote.
take it out of the fridge 30 mins before cooking.
have a good pan that distributes the heat evenly and is designed for sharp searing.
i use sunflower oil or clarified butter.
my method is to first "seal" the meat on very high heat. maybe not even a minute each side. then turn down to medium heat and sear on each side for approx 3-4 minutese depending on the cut and how done you prefer your meat (i admit i don't like mine too raw).
if the cut has parts that are higher than others i hold it up on the side to get a nice crust there too. i always use tongs for this, never a fork or a knive as this would result in loss of juices.
transfer to tinfoil, salt and pepper on both sides. sometimes i like to put a piece of café de paris butter on top and then close the foil.
let rest for a few mins.
enjoy.
>>7341826
>If you can look past the extreme autism of this pic...
nope
>>7341049
fucking drooling while reading this.
>>7341826
>spices are bad, just use lots of salt
i can look past the autism but not this
>>7340958
practice
