steak and shit thread
- Thread starter bonsai
- Start date
get that pan piping fucking hot. season your steak with salt and pepper. and a tablespoon of oilve oil to the pan and throw that fucking steak on there and sear both sides til its gets charred to your liking. then bake in the oven to your liking. Or get a grill.. Come one breh most men have grills..
if you want to make your steak steakhouse style....coat the entire steak with salt and pepper.....put the steak into a super hot cast-iron skillet for 2 mins on each side to "sear" it.......then put a piece of butter on top of the steak, and transfer the skillet into the oven for like 7 mins.
SOOOO fucking grubbin
EDIT: i just saw jack tracks post...my bad. Almost the same recipe lol
SOOOO fucking grubbin
EDIT: i just saw jack tracks post...my bad. Almost the same recipe lol
how i usually pre pare my steak nowadays is:
cover that hoe in salt like a nice thick fuckin layer on the top and the bottom.
like a fuckin salt blanket.
let that shit marinate for an hour or more depending on the tuffness of the steak. i usually do 30-45min.
get your bbq grill/foreman/pan ready .
when that grill is ready to cook . just wash the salt of real good under cold water. like use your hand to rub it off and shit.
slap that bitch on the grill only flip it once and eat like a king!!!!
a co worker of mine who is single and eats tuff meat (no marty) swore by it. and i can say thats how i prepare my meat too. (extra no marty)
edit: i only use a bbq grill w/charcoal or mesquite wood.. i gotta say mesquite wood is the best way. fuck hank hill and his propane(bui if thats what u got thats what u got mang)
cover that hoe in salt like a nice thick fuckin layer on the top and the bottom.
like a fuckin salt blanket.
let that shit marinate for an hour or more depending on the tuffness of the steak. i usually do 30-45min.
get your bbq grill/foreman/pan ready .
when that grill is ready to cook . just wash the salt of real good under cold water. like use your hand to rub it off and shit.
slap that bitch on the grill only flip it once and eat like a king!!!!
a co worker of mine who is single and eats tuff meat (no marty) swore by it. and i can say thats how i prepare my meat too. (extra no marty)
edit: i only use a bbq grill w/charcoal or mesquite wood.. i gotta say mesquite wood is the best way. fuck hank hill and his propane(bui if thats what u got thats what u got mang)
If you pan is super hot you shouldn’t be using olive oil (if you’re using oil or fat at all) because the smoking point of olive oil is so low.
The smoke point generally refers to the temperature at which a cooking fat or oil begins to break down to glycerol and free fatty acids, and produce bluish smoke. The glycerol is then further broken down to acrolein which is a component of the smoke. It is the presence of the acrolein that causes the smoke to be extremely irritating to the eyes and throat. The smoke point also marks the beginning of both flavor and nutritional degradation. Therefore, it is a key consideration when selecting a fat for frying, with the smoke point of the specific oil dictating its maximum usable temperature and therefore its possible applications. For instance, since deep frying is a very high temperature process, it requires a fat with a high smoke point.
Considerably above the temperature of the smoke point is the flash point, the point at which the vapors from the oil can first ignite when mixed with air.
when i cook a steak using this pan method i always go with a thick cut. Striploin perhaps....this allows you to sear it longer in the pan without overcooking it. And when I do I use oil and butter combination. The theory is the oil burns at a higher temperature than butter does. If you use them both, the oil dilutes the butter keeping it from burning. Butter also gives it a nice sear. Add your steak when the butter foams and depending on thickness, maybe 6-8 minutes per side with your heat a little higher than medium. Cant stress enough the importance of good cookware. If you decide to sear for only a couple minutes either side, and finish in the oven...do NOT use a lid. This will steam the steak and you will lose the sear...
threadstarter, make that steak perfect tonight. And dont forget to let your steak rest when its done cooking...and when you're done cooking, whip up an herb butter, and let a dollop melt overtop while it rests
threadstarter, make that steak perfect tonight. And dont forget to let your steak rest when its done cooking...and when you're done cooking, whip up an herb butter, and let a dollop melt overtop while it rests
