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psyopmonkey posted:The steak is getting a sun tan. That's rare I hope or by God I will hunt you down a cow and show you how it's done
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May 11, 2015 00:42
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psyopmonkey posted:The steak is getting a sun tan. Looks like you boiled it. Worst steak ever. I am certain the freezer burn added a nice explosion to flavortown.
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May 11, 2015 00:43
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hey op that steak looks disgusting and if i were served that meal at a restaurant I would flip the gently caress out
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May 11, 2015 00:44
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yeah i am going to go ahead and say it you are bad at cooking steak really bad
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May 11, 2015 00:45
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Jeff Sichoe posted:hey op that steak looks disgusting and if i were served that meal at a restaurant I would flip the gently caress out I think I did a fine job. 
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May 11, 2015 00:46
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yeah that steak looks pretty poo poo. get some eye fillet you scrub. i slowcooked corned beef all yesterday and had it for dinner, it was bomb.
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May 11, 2015 00:46
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It might be good. I don't know. Please take less blurry and more properly color-balanced photographs. Mushrooms look good.
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May 11, 2015 08:17
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i think the steaks pretty good tbh. i prefer steak without any bone though. also sliced up olives may not be a conventional side dish but damned if i dont like olives and would put olives and mushroom and steak onto the fork at once and eat it and probably taste good
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May 11, 2015 10:16
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Lotta undercooked steaks in this thread.
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May 11, 2015 10:35
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i like well done because it makes it taste richer. rare is all raw and chewy
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May 11, 2015 10:58
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krampster2 posted:i like well done because it makes it taste richer. rare is all raw and chewy 
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May 11, 2015 10:59
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nice fuckin scrub-tier silverware op im eating oatmeal and a buncha nice mulberries for dinner cause im stuck in house right now for reasons and also cause im ~85 years old
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May 11, 2015 11:04
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lil' piss bitch op can't cook a loving steak, get a griddle and some butter drat gonna cook a medium-rare fillet (argentine meat rub) tonight with mushrooms love me some fillet
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May 11, 2015 11:07
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Today at the supermarket I was buying a big thing of sea salt in one of those containers that has it's own grinder on the base, a bit fancy, but not all the way fancy, when out of nowhere a lady working there tried to upsell me to that pink Himalayan salt because it's "better for you." I told her that I was against building salt mines in the Himalayas on principle, and she got really embarrassed like she wasn't environmental enough. Jokes on you lady, I don't know anything about Himalayan salt mining practices, there's probably nothing wrong with it, but I bet she'll stop buying it now. edit: in case youre wondering, this post is relevant because i am about to put some on a steak
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May 11, 2015 11:23
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monkey posted:Today at the supermarket I was buying a big thing of sea salt in one of those containers that has it's own grinder on the base, a bit fancy, but not all the way fancy, when out of nowhere a lady working there tried to upsell me to that pink Himalayan salt because it's "better for you." i just noticed your avatar moves a little bit
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May 11, 2015 11:54
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steak is steak but that cut is p bad. Still looks tasty in the end tho so i approve
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May 11, 2015 13:00
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krampster2 posted:i just noticed your avatar moves a little bit I am eating a steak right now
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May 11, 2015 13:17
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krampster2 posted:i just noticed your avatar moves a little bit woaaah woah it does
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May 11, 2015 14:04
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I think we need more information on how you prepared this steak. This is purely for the purposes of getting to the bottom of this thread and not because I kinda feel like doing steak tonight.
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May 11, 2015 14:08
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If you don't like a pink/rose steak, you're weird. If you don't like steak cooked on the bone, you're weird. ANYWAY I made steak today 
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May 11, 2015 15:03
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mng posted:If you don't like a pink/rose steak, you're weird. If you don't like steak cooked on the bone, you're weird. nice plate of wet poo poo you got there
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May 11, 2015 15:06
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Big Beef City posted:Who the gently caress eats sliced up cocktail olives as a vegetable side dish? Answer to this affront, OP.
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May 11, 2015 15:32
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A misanthrope posted:nice plate of wet poo poo you got there Thanks, man. It's for my no carb diet!
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May 11, 2015 15:35
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OP you need to work on your sear game ain't nothing wrong with a rare steak but if it don't got that sear I don't want nothing to do with it
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May 11, 2015 15:38
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You guys make some lovely looking steaks
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May 11, 2015 16:10
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May 11, 2015 16:17
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A misanthrope posted:nice plate of wet poo poo you got there
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May 11, 2015 16:19
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mng posted:If you don't like a pink/rose steak, you're weird. If you don't like steak cooked on the bone, you're weird. oh nice! sewage marinade?
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May 11, 2015 16:25
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Jesus gently caress this is like the holocaust of steak threads. gently caress...just ugh
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May 11, 2015 16:31
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What's with all the bone-in ribsteak hate in this thread? It's a pro tier steak cut. All steak cuts have their role though, so because I am procrastinating at work I have prepared this handy reference guide to help you: Filet mignon Taken from the tenderloin in the short loin, filet mignon is the tenderest cut, and when high quality and richly marbled you can almost cut it with a fork. In humans the muscle equivalent, the soaz muscle, would be tough due to our bipedal stance, but in cows it is fairly unused. Sometimes it takes on a slight liver flavour, but is not generally the most intensely flavoured cut, and is more prized for its texture. Best served rare, and cut thickly. As, when butchered well, it has no gristle or connective tissue, it is also suitable for serving raw in steak tartare or slightly cured in beef carpaccio. As the most expensive and sought-after cut, little more need be said of it. Ribsteak An intensely flavourful, beefy-tasting and moderately tender cut, with lines of tough fat separating the outer piece from the ribeye. This is a steak-lover's cut, as some people are put off by the significant amount of fat and gristle. However, these also keep the steak juicy and delicious. The outer section, just below where the fat cap attaches on a prime rib (which is the same cut but prepared as a roast rather than individual steaks), is probably the most flavourful part. Generally this steak tolerates higher cooking temperatures to give adequate time to render down the tough fat in it, so it is still excellent at medium. Of all steak cuts, it probably benefits the most from using a grill to get some char from the fat flare-ups, while I personally prefer other steak cuts to be pan-seared. Great with fried mushrooms and onions, and maybe a dollop of rocquefort butter. Ribeye Similar to above, with the outer portion and bone removed. It is the circular central portion of the ribsteak, or 'eye'; due to its filet-mignon-like shape, it is referred to in French as faux-filet. Sometimes a portion of the outer meat and the fat between them remain as well. It has all the benefits of the above cut (good flavour, good texture - an all-around solid steak) but lacks the additional flavour and textural differences from the bone and outer portion, and it is more accessible to steak amateurs as it is edible in its entirety when trimmed properly. Best served medium-rare. New York Striploin (or sirloin in UK) The other cut from the short loin, the NY Strip is another great all-around with a bit more flavour and fat than a tenderloin but often a bit more tender and more easily accessible than a ribsteak. Depending on the end of the loin it is cut from, it may have more or less internal gristle; often the gristlier end is sliced thin and served as steak sandwiches. This cut is best cut thick and served medium rare; if trimmed thoroughly it is also enjoyable rare, and due to the significant marbling and often presence of harder fat, will stand up to medium just fine as well. Porterhouse or T-bone Cut transverse across the lumbar vertebrae, this cut's signature T-shaped bone has a NY Strip cut on one side, and tenderloin on the smaller side. Despite much argument, the only real difference between them is that the Porterhouse is cut from the wider end of the tenderloin so the portion of tenderloin is larger, while the T-bone is cut from the narrower end of the tenderloin. This steak really is the best of both worlds, and is great on a flame grill, but one word of caution: it really wants to be thickly cut, but due to its double-steak nature will turn into a 24oz + monster quite quickly. Also, the meat along the bone will always be less cooked than the meat near the outside, so you will get a temperature gradient from blue-rare at the bone to med-rare-med on the perimeter unless cooking sous-vide. Top sirloin This cut, earning the name ‘baseball-cut’ due to the very thick, round shape it is often cut in, is quite interesting as it is less expensive than the others mentioned, and has the most beefy flavour. It is also very lean, with little to no marbling; this means it will never have the level of tenderness of the more premium cuts, but as long as it is served rare will still be juicy and soft enough. A high skill-cap steak for pro steak lovers, it should be served rare or rare-med-rare; if you enjoy eating steak medium-well, or well-done, kill you’re self and definitely choose a different cut. Flank steak, skirt steak, These less premium cuts are nevertheless packed with flavour. Their shape (long and thin) tends to make them more difficult to use as a solid steak, and they are often used for fajitas and other dishes in which they can be sliced against the grain for greater tenderness – as they are naturally more exercised, and tougher. They are also sometimes marinated prior to cooking, or slow cooked/braised for additional tenderness. Rump, roasting joints, brisket, etc. There are many other delicious parts of the cow which can be prepared as steaks or in other ways. Cheaper does not mean worse! Less expensive cuts may require more skill or time to prepare, but they often pay dividends of flavour. For example, brisket is inexpensive, but when slow cooked (smoked, roast, bbq’d, braised, etc) it becomes incredibly tender as the connective tissues transform from collagen to gelatin. Experiment and explore! Anyone can take premium ingredients like filet mignon and make something tasty, but show off your cooking chops by taking some inspiration from Rumpelstiltskin and spin straw into gold! Sadly, the days of cheap off-cuts are gone; as gastropubs and modern chefs drive the popularity of formerly inexpensive parts like oxtail, shortrib, or even chicken wings, their prices surge and draw closer to the prices of premium parts. Chicken wings in many places are now almost as expensive as boneless skinless chicken breast, or my personal favourite, bone-in skin-on thighs. Artificial Idiocy fucked around with this message at 16:51 on May 11, 2015 |
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May 11, 2015 16:45
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Dead Gay Romans posted:Jesus gently caress this is like the holocaust of steak threads. the 9/11 of steak threads oi gezalt!
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May 11, 2015 16:45
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mng didn't make that steak today you fuckin dum dums
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May 11, 2015 16:46
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do you even steak bro
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May 11, 2015 16:47
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this is all you need to make a good steak https://www.youtube.com/watch?v=rEx9gPhtjzs i also add gordon's rosemary potatoes https://www.youtube.com/watch?v=b7Wvs5TKRRU up your game from garbage steak making
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May 11, 2015 16:54
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psyopmonkey posted:The steak is getting a sun tan. That is one cheap-rear end, gristly-looking, piece of crappy meat. I wouldn't eat that, and I'm not being "funny" or "ironic.
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May 11, 2015 16:57
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made a tasty steak today guys let me just post a pic of this bad boy
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May 11, 2015 16:59
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oh this beauty? just my lunch. no big deal
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May 11, 2015 16:59
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hey guys check this scrumptious piece of meat i just made
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May 11, 2015 17:01
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A misanthrope posted:made a tasty steak today guys let me just post a pic of this bad boy That's a nice steak you got there, but you gotta season quality meat like that a little, fried up this bad boy for me and the family last night, best steak we ever had 
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May 11, 2015 17:10
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Dead Gay Romans posted:That's a nice steak you got there, but you gotta season quality meat like that a little, Now that's good eatin. You need to post that in GWS and show those hacks how it's done.
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May 11, 2015 17:11
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