whats the best way to cook a steak?
>>22033650by not cooking it
>>22033657*medium well for Ribeyeliterally never post your onions again.
>>22033650Bleu chaud of course how is that even an issue if you've got proper steak? The second best way - if you got it from a supermarket or similar - is to use it to make stock. Serve the boiled meat with mustard and cornichons. Every other option is a waste of time and money.
microwave
>>22033650Over fire. >>22033657Dumb take.
>>22033718Dumb poster
>>22033650I like to boil my steak.
>>22033653asians are nasty
>>22033657
>>22033653would
>>22033687>they cook a steak the way I like therefore they must be 'Good places'
>>22033650>whats the best way to cook a steak?After dry-brining it.Salt it, put it on a stainless-steel grill (like a cookie cooling rack), place that on a plate and the plate in the fridge for 24-48h.This is how you get uniformly salted meat that's also dried-up on the surface, allowing it to reach high cooking temperatures faster.
>>22033650Well done to where the chunks of fat melt in your mouth. Cooked in butter.
>>22033761kek, I'm stealing that.
>>22033650Charcoal. I recommend hickory and oak.
>>22033650On a ripping hot high smoke point oil pan and only 2-3 minutes per side, highly charred on the outside but still rare on the inside. Ribeye is the best.
>>22035697>ripping hotnot hot enough desu
>>22033650That's like asking how one likes their women. Some don't mind them bloody I like mine pink.
>>22034042It's more so that any chef would agree that cooking a steak past medium is ruining it. You can order it however you want, but it is objectively overcooked at that point. I prefer my pizza overcooked so the cheese is on the cusp of burnt, but not my steaks
I do mine in cast iron. What I don't get is that in all recipes, you're supposed to pre-salt it and bring it to room temperature and in some recipes it even says to salt the meat once more before searing. The meat itself always turn out good but what I don't get is that it gets way way too salty, sometimes to the point where I can't eat it. Am I doing something wrong? How much salt should I use? Just a few sprinkles or cover most of the meat? Also, do I pepper before searing or after?
Medium. Anything more and you might as well ask for A1.
>>22036803Depends on the thickness of the cut. Super thick I salt well over an hour before cooking. Thin, 30 minutes to an hour. As for salting after that, I just toss some in the pan vs on the steak. If it's too salty back some off next time. It's way easier to add more than remove
>>22036831Nice. I prefer how the salt tenderizes the cut if I do it at least an hour before cooking them
>>22033650As always it depends on the steak cut. Flat iron steak must be medium rare, never past it or it goes shoe leather. If fajita style, it's thin enough to be considered "well done" when cooked via this process and that is fine. Lean sirloin should be med rare, a fatty sirloin can go to medium. Ribeye can tolerate more temp ranges, and if you smoke them you can go all the way to well done. Grilled you need to keep them to medium or med rare. Filet need medium or med rare. Fattier specialty cuts may warrant blue, rare, or other processes to achieve desired results. Obviously best method is over charcoal, but it's fine when other methods are substituted like smoking, pan cooking or reverse searing. It's less flavorful that way, but if it's snowing or some shit outside, it makes sense to sacrifice flavor for convenience. Hell, if camping it's fine to cave man that shit and throw it on the coals.
>>22033650Frozen wagyu battered and deep fried.
>>22036880I order mine well done because that's how I like my steak. There's not a damn thing you can do about it. >>22036811>he needs sauce with his steakI eat mine well done no sauce, no ketchup
>>22036803Pepper burns and salt forces the juices out much faster. If you happen to get a thin cut you risk it coming out on the dry side. Leave the salt and pepper for when you flip to the other side and add some pepper and salt to the plate that it will rest on for the underside to be seasoned as well. Thick cuts may actually benefit from added salt in advance since since the cut may hold excess amount of juices which may overload your pan with juices ruining the searing process. Thick cuts need about an hour to come up to room temp.
>>22036877That can happen. I've always had the opposite problem on EVERYTHING I cook. Never enough salt. I'm starting to correct it but Jesus I never really knew how much salt gets added to stuff until I really went for it
>>22033650What does flange mean?
>>22033757Allow me to introduce steak tartare
>>22036803Lastly, never use table salt. Coarse sea salt or flakes.
>>22037022Thanks
