Thread 21428233

No steak thread! Post your last steak.

this is the best I can do

>>21428264
I will accept it.

What’s the best affordable cut to eat regularly? All I really know is tenderloin, ny strip, and t-bone

It was a very cheap cut I did what I could

how do you niggas get the perfect sear? I'm furstrated by not fully uniformly semi-charred surface, what's the trick, some oil?

>>21428422
>what's the trick, some oil?
Indeed, having enough heat (obviously) and actually a more than modest amount of oil will do the trick, then if you're worried about the steak being greasy take it off the pan and finish it in the oven. Bone app da feet.

>>21428425
aigh, will try next time

>>21428422
Chill in fridge overnight uncovered or bring to room temp before cookan

>>21428425
boner petit

>>21428433
noted

>>21428233 (OP)
Burnt shoe leather

>>21428513
Well that comment's a bit glib, †bh

>>21428422
For the op steak I flipped every minute and actually lifted the steak and angled the pan to get oil under the steak every so often.

>>21428536
Tbh yeah it is.

>>21428422 czechd
came here to ask this too though, my sears have been shit pretty much the whole time I've been cooking
even on a propane grill, am I just not letting it preheat long enough?

>>21428417
>I did what I could
Go to Waffle House?

>>21428233 (OP)
Keen's Steakhouse, NYC.

>>21428290
none of them are affordable anymore, you basically have to buy a whole loin for $150 and cut your own steaks off it

>>21429006
way too charred on the outside, but the inside is perfecting perfection

>>21429053
This well-done steak terrifies the zoomer.

>>21429082
I thought it was just right. Yeah more burned than usual. It was some of that American Wagyu, so very fatty. Easy to get a fire going underneath on the grill.

>>21428422
>>21429045
consider getting a small weight to evenly press the steak down in the pan for more even searing

>>21428422
>let steak sit out for 1 hour per inch thick
>pat dry first
>season
>pat dry again after seasoning
>then place in pan or grill

>>21428422
dry brine

>>21429196
For reference, here’s my last chateuabriand

>>21429193
>>21429167
I percieve it as some kind of shape limit, as if "this part won't touch the pan, fuck you", so maybe all my butchers are pos?

I made this for Trump's inauguration.

>>21429137
I like my lamb on the charry side, beef as well, but not so much, but to each their own, but to me a beef that's not fully cooked on the inside is unacceptable, I'd rather eat the one you showed that some barely cooked on the outside meat

>>21429203
looks real good, what's the sauce?

>>21429193
Just leave it out until it's 50° internal. I have a Meater probe so I stick that in, season the steak, then go back to my desk and leave the app open on my phone.

>tfw started cooking steaks in an air fryer
This works way better than it has any right to, but I'm using a large glass Air Fryer I can fit a plate(on a stand inside the air fryer so the air space is reduced) in and watch over. Season and let rest on the plate for a bit before starting, put some butter slices on it. Cook 10ish minutes at 450+, then another 5-10 minutes on the other side after patting it with a paper towel. I also cut the fats bands on and in the steak with scissors beforehand to increase surface area around the fat. It comes out very rare, so let it rest inside the air fryer for a bit longer if needed. The fat ends up golden brown and very rendered along with the butter, so dump some rice on the plate to soak it up before taking the plate out with oven mitts.

>>21429203
Too bad you didn’t choke

>>21429203
based
>>21429250
you lost tranny

>>21429209
>>21429250
>>21429260

I think it was a garlic mushroom cream sauce I threw together. I don't remember if I added a little Parmesan cheese to it or not.

>>21428233 (OP)
give me 12 hours to shit it out.

>>21429337
looks amazing

>>21428290
Scraps/stew meat

>>21429260
>>21429337