The best way to cook this?

Sear both sides briefly in a frying pan with a little olive oil. Then transfer to a charcoal grill.

Silly muriKKKan, the salt would only draw moisture and flavor out of the meat. Even James Beard knew to add that only after you've finished cooking.

a man of culture

this me

>deglaze
fag

Boil them until grey.

The term has already been used three times here, fellatio artist.

Looks overcooked already

I've always reverse seared.

>Oven 375
>Steak in cast iron no oil just salt&pepper
>flip 7 mins in to get other side, 15 mins total in oven.
>Use warm cast iron pan from oven on stove to melt butter and just a drizzle of oil so butter dont burn.
>Throw garlic clove in butter, Fresh Thyme on top of steak.
>Baste both sides with the melted butter flowing over the thyme until both sides are a crisp golden brown.
>Let steak rest about 10-15 mins
Then eat the best steak ever.

You're a fucking mammal front trailer parks

Prolly a toaster

Well to start, definitely with charcoal or applewood soaked in brine. Beyond that many people like their meat many ways. Best ways to cook it though are few.

>salt removes flavor

lol

>remove from fridge 30 mins-1 hr before cooking >heavily salt both sides
>get your pan hot
>drop the steaks in
>3 mins a side
>let sit for 5 mins off heat

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I suggest you let that one marinate.

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Rub them with salt and pepper and nothing else and pre-heat your broiler to 500 degrees give them 2 minutes on each side no more.

Kek

Weigh the steak and salt it at 1% with porcini salt.

Let it sit uncovered on a rack in the fridge for 24 hours.

Sous-Vide at 134 for 3 hours.

Take out of the bag, pat, dry, cover in oil and sear with a flame-throwing propane torch.

Slice and top with homemade truffle butter.

Cast iron reverse sear brotha! Takes a little getting used to cooking with a skillet, but makes fucking AWESOME meats man.

Boil in milk until properly stiff, remove steak and serve with jelly beans.

over season with salt and pepper. Butter into already hot pan. add one clove chopped garlic + rosemary. Sear each side about 90 seconds.Baste with previous butter + garlic. add more salt/pepper to taste.
Let rest 2 minutes. slice and serve.

Salt and pepper. Cast iron and olive oil. Turn only once. I prefer to baste with butter and garlic. Cook to desired doneness. Let rest with a dollop of calabrian chili butter on top. If im not feeling into calabrian chili, caper butter is good too.

Sous vide it

And this does nothing. You won't get any smoke flavor over 110 degrees. Transferring just means you are reheating already cooked meat and making it tougher. Go to bed asshole.

>cook it
>faggot

How do you do your sear it?

brb, gotta get my churn and truffle press

>smoke flavor
>smoked meat @ 200-220 degrees
get fucked homo

Have a hand torch. Great for getting a sear on it no matter how you cook it.

Classic

>sear with hydrocarbon fumes

Gordon Ramsey would eat your fucking face.

I love a good steak!
I generously season a thicc prime grade KC strip with Himalayan pink salt and let it dry brine in the fridge overnight. I finish seasoning it with cracked rainbow peppercorn blend and either minced garlic or black garlic powder. I vacuum seal it and sous vide it at 135 °F for about 2 hours. Once it's done in the bath, I get it out of the vacuum bag, blot dry with a paper towel, dust it with ancho chili spice if I'm feeling frisky, and sear it with a searzall blowtorch or butter baste in a pan on the stove. Slice into quarter inch thick slices and finish with a sprinkle of oak-smoked flaky salt, sometimes a bleu cheese crumble. Delicious!

According to all of the self proclaimed grill masters I know, you’re supposed to sear it on one side for about a minute or two, flip it, and then proceed to cook the ever-living fuck out of it because you’ve developed some kind of superstition about opening the grill again before the steak has cooked to perfection, and you were distracted while it was in this Goldilocks zone of medium rarity. Blame the well-done-ness on whoever the fuck you talked to last and act pissy about it all night long because it’s their god damned fault

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Do the cheap sous vide machines work? Like target brand? Or do I need to spend some money for it to be worth it?

Garlic and Rosemary

Boiled

Use as fertilizer to grow grass for cattle. Raise own steaks

Have a more expensive one, so not sure. There is a guy on YouTube who started out as Sous Vide Everything, then became Gouda Food. He once Sous Vided a steak in a washing machine. Said it was much better than he expected.

Definitely.

Smoker pellet grill(I prefer pitboss). Season to preferred taste. Let it smoke on low heat for about 25 minutes. Grill one minute each side. Usually medium rare.

Go clean the toilet Charlie.

My life is enough of a ghetto crapshoot that I actually have the time to be decent at grilling while never being that level of popular.

I can cook a mean steak for a few assholes that never talk to anyone anyway.

Also great at ribs but its a bottle of Jaeger and ignoring people all day.

Have fun with your burnt garlic and rosemary. You add yours way too soon. You need to wait till it's flipped or atleast ready to be basted.

They taste better when they had a name.

Here's a sample of my work!

Nice.

Picture is too big lmao

I'd say no pink/ well done as I can't eat raw meat...

...

Best thing to do really, if you can line it up is just dig a hole in hopefully the yard you own. You're gonna fill it with the charcoal, applewood, or combination there of.

If you can get cast iron grill racks from some old restaurant thats the best, or buy them. You also need a way to cover it. Round grill hoods work and are cheap.

Pop it in the microwave for 10 mins
should be just fine............. fucking plebe

Look it up. I recommend Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen.

>porcini salt
Even the pigs are salty nowadays.

these steaks are too thin to reverse sear