Thread 21465830

Culinary school:
>season with salt liberally
>get the pan screaming hot
>use neutral oil with a high smoke point
>put the steak down and don't touch it, don't poke it, don't even look at it until it's time to flip
>flip once
>let it rest on the counter for as long as it was in the pan before you slice it
>kitchen is full of smoke with oil splattered all over and the steak is both over and under cooked at the same time with no crust

Actual cookery:
>don't salt the steak
>no oil
>drop it in a cold pan
>let the meat and pan come up to temperature together
>flip frequently at least once per minute
>slice as soon as its the temp you want it so it can bloom
>season right before serving
>wall to wall even pink color with a deep crust

Seriously is there anything "classical technique" isn't 100% wrong about? It's like the way people are taught to make steaks is exactly the opposite of what you're supposed to do

>>21465830 (OP)
I bet you cook a shitty steak. Might as well poach it.

>>21465830 (OP)
Show us a steak using your technique rather than something you pulled from Google that probably was made using the traditional technique

>>21465922
It's because that was 100% made in a hot pan

>>21465830 (OP)
I have never looked up a guide on how to cook steak, but from trial and error devised a method that's very close to the traditional method from the OP. My only differences are:
>Use tallow or leftover fat from ground beef instead of oil
>Sear the sides for a few seconds
>The last point just doesn't happen, OP is an unskilled retard
That being said, there's a very good chance this is bait like half of the threads on this board

>>21465922
My mommy wife said it's correct
https://youtu.be/uJcO1W_TD74?si=wRBb--nFerOBcTgc

>>21465830 (OP)
>season with salt liberally
>get the pan screaming hot
>use neutral oil with a high smoke point
>let it rest
This is all 100% correct and if you don't cook your steak this way you're a faggot homosexual.

>>21465830 (OP)
the bring-your-meat-up-to-temp-with-the-pan technique works well which skin-on chicken but with a steak I can't see this ending well.

>>21465830 (OP)
That's a lot of typing to declare how much of a cooklet you are

>sear to lock in the juices
Unironically kill these fucking dinosaurs who refuse to adapt to modern culinary techniques
It's a beyond waste of time unless you tale advantage networking local

>>21465830 (OP)
how do you cook a steak that perfectly? i always end up with some parts totally well done and others raw

>>21466130
hey buddy you might wanna check for brain worms

>>21466131
Use a pan/griddle that's thick enough to heat evenly and retain heat while cooking, use a stove/flame that's hot enough to heat the pan to a respectable temperature, and use a steak that's consistently marbled and cut by a competent butcher

My coarse salt always burns when I put it in a screaming hot pan. What am I doing wrong.

>>21465830 (OP)
>flip frequently at least once per minute
what the fuck is wrong with you?
>slice as soon as its the temp you want it so it can bloom
that's not how physics works.
>season right before flipping
ftfy.

>>21465972
stop liking ugly girls.

Fine, I'll do it myself

Total flips, 12
No smoke, no splatter, no resting

Myth confirmed

>>21465830 (OP)
Actually good steak
>take steak out of the fride 1 to 2 hours before cooking. Salt it at this time.
>once the steak reaches an internal temperature of at least 50°c, pat it dry.
>Preheat pan to at least 400°. A cast iron pan will start smoking at about 350°.
>Use a high smoke point neutral oil, or thoughly sear the fat cap if your steak has one.
>Flip every minute until you are happy with your crust. Flip less frequently for a thinner steak.
>Remove 10-20 degrees below desired temperature. The temperature will rise more in a thinner steak.
>Rest at least 5 minutes
>Slice and serve
Optionally heat your serving plate. You've already let the meat sit out for a while. If you slice it into peices and put it on a cold plate it'll cool down fast.

>>21466557
WTF is this real?

>>21466543
What cut is that?

>>21467225
Chuck eye

>>21466231
You're putting it on right before you put it in the pan instead of letting the steak absorb it, retard

>>21465830 (OP)
Your "actual cookery" is fucking bullshit. No seasoning? Cold pan? Flipping a lot?

No. And I don't want fucking 'wall to wall even pink'
Fuck off, amateur.
You're WAY out of your element.

>>21465956
>avoiding oil

Schizo detected.

>let the meat and pan come up to temperature together
>slice as soon as its the temp you want it so it can bloom
>no oil

>claim is made
>claim is verified
>people still saying it's wrong

>>21467452
>verified

>>21467452
Nobody said the meat wouldn't cook, the argument is that it wasn't the best way to cook it. It's not like adding salt and oil is what cooks the meat, the heat cooks the meat.
I can't go out there and try this steak compared to a normal steak seasoned and put on a hot pan.

sous vide -> sear the crust
Wah lah

>>21467413
tallow tastes better for steak, it's literally just a cheat for extra marbling flavor.
i use peanut oil for everything else

>>21467456
But it was done with pictures and results posted
>>21467467
The salt prevents the crust from forming by drawing moisture to the surface and the oil is just unnecessary, probably an attempt at forcing browning now that the surface is wet
Which means lots of water vapor smoke and oil splattering everywhere

If you're gonna season it's either gotta be way ahead of time so it can absorb or the last thing you do before serving
Putting salt on right before it goes to the heat is silly

>adding salt before cooking
Yes... but immediately before. Put salt on it then drop it into the pan.
>>21466824
Salting 1-2h before works best if you put it on a grid so air can flow under it. Otherwise the underside will get fucked.

>>21466557
Looks good

>>21465830 (OP)
cooking steak in a pan is stupid
>cook in an oven
>or since its 2025, a god damn air fryer if its just for you
>cook it on low, forget about it for like 20 minutes or some shit
ill finish it on a pan though

>>21465830 (OP)
seared steak is a dish for people who cant cook

>>21467600
Air fryers are not for things like steaks. You're turning it into a regular cooking device you're doing it wrong.

>>21467413
>defending seed oils unprompted
contrarianism overdose

>>21466557
Why is it still raw

Why do "foodies" mythologize the steak so much? Like it's some sort of arcane craft that separates the ubermensch virtuosos from the corn syrup drinking subhumans? It's a big hunk of meat, it's an incredibly quick and straight forward to cook well know. 60-70% involves basic ingredients any civilized household has, and the rest comes down to personal tastes that can't be accounted for in an online recipe.

>>21465830 (OP)
75% of the time I'm cooking steak on a charcoal grill and if not then I'm doing it in the oven.

>>21465830 (OP)
>screaming hot
Heard this before alongside
>ripping hot
>roaring hot

How about, give me a temperature to work with? Faggots.

>>21469242
On medium high heat 30-60 seconds after your cast iron starts smoking with nothing in it.

>>21469242
Put the pan on the fucking heat before you put the meat in. It's not fucking rocket science

>>21469228
That's why. It's a very simple dish, but the outcome changes a lot from the cooks technique.

>>21466557
Would

Why do all that shit when you could just microwave your steak?

>>21469282
why though other than because some french faggot said to?
same with boiling your water before adding the pasta

>>21469646
You are clearly retarded.

>>21466231
salt doesn't burn. Idk what you're doing wrong, but salt literally can't burn.

>>21467467
The heat of the rice heats the meat

>>21469668
but tell me why

I demand an answer for preheating

>>21470144
There are two parts to this. First, you're not going to be building your crust until 350f. This is an issue, because all of that time you're waiting for the temperature to come up, you're heating the steak without building crust. If you have a very thick steak, >2", this may not be an issue as you would likely need to use some lower indirect heat at the end of the cook to reach your target internal temperature. Secondly, heating the steak for a longer time like this is going to increase greybanding. Idiot.

>>21467564
yes

>>21469231
only 75% ?
noob

>>21470609
by flipping the steak repeatedly it prevents the heat from penetrating too quickly too fast, it's several cycles of heating and cooling during the cook so the crust can form while the inside slowly comes up to temperature

clearly the traditional method of put it down and don't touch it is to compensate for the problems created by the preheat

My dad tried teaching me how to grill steaks when I was like 6. He poured his Bud Light over the steaks while on the grill to give it flavor.

>>21471464
?
The fuck is the problem created by the preheat?

>>21470144
This reason is not steak specific, but the time/temperature you expose a food to will have a large effect on the denaturzation of the proteins. Raw proteins are long coils that are wound up together, and heating them causes them to unwind, which has an effect on the texture of the food. Cooking at a high temperature for a short time has a different effect than cooking it at lower temperature for longer time. By putting the food on the pan early you are doing low temp long time. Some foods react better to this method, some are better for HTST.

>>21465830 (OP)
>top method is the best way to sear a steak as fast as possible, which is what is required for restaurants togl get your food out in a timely manner

>bottom method is better for cooking at home since it doesn't make as much of a mess and youre not on a time crunch

Is it so complicated to understand? Why are you so fucking stupid. Let me guess youre youtube feed is filled with babish, ragusea and that other long haired faggot

>>21471357
Why did you burn 5% of the steak and steam the rest? Why are grill cucks like this?

>>21465856
can confirm
you dont fucking cut the steak rare or med rare for half the cook time or else the hemoglobin makes a fucking mess every where plus the steak has no flavor after losing the hemoglobin

>>21466557
>using high marbled meats
>thinks hes right
op are genuinely stupid

>>21468111
Mine has a broiler that works great on steak, actually.

>>21465830 (OP)
I'll take the Culinary school method, thanks

>>21465830 (OP)
That doesn’t make sense, but I don’t like the first one either. I follow up at a low temp after resting to give the middle time to not be raw. Otherwise it’s just a grey band of well done and raw in the middle

>>21466557
I wouldn’t serve this to my dog

>>21471505
I'm only interested in ribeyes

>>21465830 (OP)
>drop it in cold pan
>slice as soon as its the temp you want it so it can bloom
>flip it every minute like it’s scrambled eggs
Is this a recipe for robots? You’re a fucking imbecile

>>21466557
Don’t know how you made a steak look so tasteless

>>21471493
>mess
Are you guys cooking in your bed? You don’t even use that much oil for a steak, only a tiny bit. Even then it’s a fucking stovetop.

>>21466557
Sear looks like shit, cut looks like shit, cook looks like shit, and you use a meat thermometer for steak. You. Can't. Cook.

Optimal to use cast iron, preheat no oil around 400-500 deg. Sear each side for 1-2 min, render fat cap. Through into 400 deg F preheated oven for 4-6 min depending on thickness of cut. Add butter, garlic, thyme, rosemary with 1-2 min left. Baste, take out of oven and rest on cutting board. You. Can't. Cook.

>>21466084
Everything except
>let it rest
Fuckers will tell you to rest a steak for 20 min when it gets cold after five
>but muh juices
Literally don’t give a shit versus eating a cold steak

>>21472969
I’m about to change your fucking life. Microwave a plate 1 minute to a minute and a half, and put steak from the pan onto it and cover it with tin foil.

Resting your steak is so important for taste that you’re an idiot if you don’t. Doing this however should keep that steak nice and hot even 10 minutes later

Honestly I use the “microwaved plate with tinfoil” technique so much.

>>21472983
I can see the logic but depends on the material of the plate, what kind of plates do you use. Some materials hold heat way better than others

>>21472961
Use a probe you stupid nigger. You're not fooling anyone that you're getting consistent results with this.
Flip every minute. Probe often, or better yet get a wireless probe. Once you've happy with the crust, lower the heat, add your butter and aromatics, baste until 120f internal temp. The rest will bring it into the 130's. I'm sure you'll love being able to decide what donenss your steak gets cooked to, instead of riding the vibes n' shit.

>>21472969
Rest it for like 5 minutes. You really just want the internal temp to equalize throughout.

>>21472992
Learn to cook you fucking retard. I get 2 inch thick cut new york strips and I consistently pull them off of the pan or grill with the filets in a different pan, different thickness all turning out medium rare. You. Can't. Cook.

>>21472989
I was gonna say something but frankly it’s pretty obvious we’re gonna be talking about ceramic plates which is what 95% of people use anyways and you aren’t gonna microwave wood or metal are you? It doesn’t need to be red hot, just not cold it’s just to insulate the steak. What do you mean you can see the logic lmao

>>21472997
Prove it.

>very hot pan
>tallow
>move ribeye around to "suck up" heat
>flip very frequently
>feel when done
>butter optional

>>21472997
New York Strip is not a ‘filet’, cooklet.

when you cook duck you start it in a cold pan and let it come up to temperature with the pan so the fat renders
steaks still apply

>>21473028
Ceramic plates have different thicknesses and heat retention properties based on that and their composition. Don’t play retarded now since you might have noticed once in your life some bowls get very hot and retain heat and some don’t if you’re microwaving something like soup.

>pull out of fridge
>salt heavily with COARSE salt. Too much fucking salt.
>let come to room temperature/until it doesn't feel chill on the back of your hand
>preheat pan to med-high heat with oil or lard in it
>wash steak off, pat completely dry. Moisture will fuck up your crust
>add any seasonings desired- avoid salt.
>put steak in pan. Do not move it at all
>wait 4 minutes
>flip
>wait 3-4 minutes
>add butter and garlic or herbs to the pan in the last minute. Scoop melted butter over the top of the steak
>pull steak out, put on a hot plate to test
>add mushrooms, onionsmirepoix, etc to the pan last minute to cook while the steak rests
>add dry wine or liquor to pan. Stir and scrape bottom of pan to make a sauce after a minute or two of continuous stirring.
>enjoy

I can't stress enough you want to salt the steak WAY TOO MUCH as you will be washing it off. Do not let it sit at overnight. Give the steak a half hour to sit salted and raw per inch of thickness or it will be way too salty when cooked.

>>21473388
>one flip
enjoy your greybanding.