how did i do brahs
>>21633809As long as you enjoy the taste you did good
>>21633809I would try it. I think scoring to get more crust is a meme and it looks more medium than rare. Finally it looks like you didn't let it rest long enough. Could you share your process if you want to be critiqued?
>>21633825forgot what cut it was, scored it about 2cm either side, layed on high heat in sunflower oil 3 mins each side then lowered heat for 1 minute when i added butter and garlic to drench it
>>21633830actually no about 1cm scoring. also did not let it rest, will do next time
>>21633809Looks good, king.
I don't see what the utility of scoring it would be, if anything I would think that would make it easier to overcook
>>21633830>>21633833I don't know about sunflower oil is it flavor neutral enough; what are you cooking on? Did you temper the meat to room temp, season at all? You want to let it rest to allow the meat to reabsorb the liquid you see all over the plate. That's flavor all over going to waste. >>21633889The idea is more crust due to surface area. It does make it overcook more easily.
>>21633825>it looks like you didn't let it rest long enough.100%. you should not see that much juice when you cut into it. it looks good doneness wise but it will be dry as hell
>>21633913>The idea is more crust due to surface areaNot really because the contact is uneven
>>21633923I hate juicefags. That thing is literally glistening, the abundant fluid is readily apparent and you still call it dry. You’ll only be satisfied when the world is covered in meat fluids Noah’s ark style.
>>21633985I was answering the question, not supporting it. I think it's a bad idea if you aren't roasting or grilling. In the case of steak it's bad because you're right reduced contact over surface area results in less crust.
>>21633923stfu resting steaks is a meme for reatards. Steaks should be eaten hot and fresh immediately after cooking. Nobdy wants your juicy lukewarm piece of shit. >but da steakhouse does itthe steakhouse also has special plates that they put into a hot ass oven and which hold that heat all the way to the table. You are not doing that at home. You are nuthing but a little bitch influenced by the food network. Fuck you.
>>21634021>restaurants have magic meat that doesn't cool down at a normal rateYeah ok guy. Sorry someone hurt your feelings so you need to pop off like this about resting meat.
>>21634021>You are not doing that at homejust microwave the plate for like 45 seconds
>>21633809better than 99% of boomer steak cookers
>>21634021if you don't know how to keep a steak warm while resting it you can't cook chump
>>21634025The plate keeps it warm >>21634030Does nothing. The plate pictured wouldn't do shit. Maybe if he had fiesta ware or some shit>>21634062If the steak doesn't cool down its not resting its still cooking you mongoloid
>>21633824Actual retard detected
>>21633809Burnt shoe leather
>>21633875Fuck off you NPC piece of shit with your generic bot replies
>>21633830>forgot what cut it wasYou have no business making steak. It's clearly a cheap cut. Probably quick sale bullshit.
>>21634273So edgy. How was school today?
>>21633824Actual enlightened chef detected.
>>21633875thank you captain>>21633913started prepping it 30 mins after i took it out of the fridge. added lots of salt, pepper and tiny bit of rosemary. seared on frying pan, a normal one.>>21634271post steak steaklet
>>21634073>If the steak doesn't cool down its not resting Retard, if you hold said steak around its ideal doneness temperature for 5-10 minutes the muscle fibers will be relaxed enough to prevent excess moisture loss compared to immediately cutting open from the grill. holding something hot IS resting you donkey now lrn2cook a steak
>>21633809close to perfection, to improve sear and rawer core imo
>>21633809good, i think, the meat itself looks very dark and brown but you can see it's clearly cooked to medium at most
Looks good
>>21633994>>21634021anons were fed boot soles and hockey pucks by their parents and it shows
>>21633809Would eat, nice job>>21633824True
>>21633824fpbp
>>21633889does it not permit seasonings to enter deeper realms of the steak?
You did alright, kid
>>21634274>gatekeeping homecooked steak
>>21633809Genuinely looks perfect, not obnoxiously rare, great flavorful sear.
>>21633809I've never seen anyone score a steakNow I know why
>>21633809looks really good actually100% would eat
>>21633809looks decent.there's a overcooked band under the surface, but at least it doesn't look too grey
>>21634269So you cook food you don't enjoy from expensive ingredients to punish yourself then?
>>21633809it's just me, I like getting my crust blackened a bit so I'll sear at higher temps but won't salt to avoid overcook - will add at cooldown after searing - depending on time and temp really. The timing of adding the salt and spices matters to make the meat react the way you want it to and when imho. A one inch thick cut doesn't need 30min of wait time sitting with salt on it for example, but, a shoulder cut six inches would need it.
>>21633809It's not well done, so it's automatically good in my book.
>>21633809Is that pork?
>>21633824>>21634269>>21637064Yea you may enjoy it even if you cook it wrong but if you cook it right you mint be mind blown.
>>21633809Looks great honestly. Nice sear and not too rare.
>>21634269Masochistic Connoisseur detected
>>21639986225F preheated ovenmeat probe thermometer - set alarm to 102F When it hits 102, pre heat pan super hot with some tallow or high smoke point oil2.5 minute seer each side, preferably with a meat press weightWrap in foil, wait 5-10 minutes
>>21639987
>>21633809Looking solid, thick and tight brah. Keep us updated with progress pics. We wanna se how solid thick and tight those steaks can get.
>>21639986anon from >>21638070that's a sear my bloody dear, a cut above the rest, this gent know his shit OP.
>>21639987that looks real good. Would you say its max heat on an electric stove?
>>21641476ty>>21642430My stove is electric too, I turn mine about 75% power. once you see you oil/fat lightly smoking its ready.
>>21633809I would cook it slightly more for a more even texture and developed flavor, as you may be able to see there's a pink spot in the middle which will spoil the cooked meat flavor with this sort of coppery myoglobin undertone, but it's still a fine job just could use a few more minutes.
>>21633809Came out purty guh. As mentioned, needs more rest time. Let it rest 1/2 to 2/3 total cook time. For example it total cook time is 10 minutes, let it rest 5 - 7 minutes.
>>21642854Bad b8 m8
>>21642430>>21641476anon from >>21639986I'd like to also mention that I did a dry brine for 48 hours before cooking. Pretty important. If you dont remove that moisture, you'll have a hard time getting this dark of a seer in 2.5 minutes
>>21633809That loss of juices to the plate is because it was presliced before plating while it was screaming hot. Why not cut your own steak off bite by bite.Personnally, I like it slightly less rare. There is a texture difference in the very center. But the color is nice here!
>>21642880The loss of juices can also happen when you dont let the steak rest for 5-10 in foilWhy didn't this steak from >>21639987 not have juices? It's presliced
>>21642846cool thx>>21642874thats smart, what do you use to dry brine - kosher salt?
