How do you like your steak? - You will be judged.

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The extra heat and to kill some of the chewiness is why I prefer medium as I said. I tend to prefer seasonings, rubs, and herbs first rather than sauce, but a good sauce usually helps.
 
Medium rare with caramelized onions and sometimes mushrooms. :cool:

Made some steak last night, cooked it for 6 minutes as I usually do, but that shit came out well done. I'm still not used to how hot my new stove gets.

Marvin said:
So I've been getting less poor recently. I haven't gotten an instant read thermometer yet, but a few weeks ago, I got something probably more useful: a sous vide cooker.

If you've not familiar with sous vide, it's a device that will cook your food vacuum sealed, in a water bath for a long period of time. It gives you ideal control of the temperature, without risk of overcooking.

So instead of cooking your steak at 200+ degrees F for 10 minutes, you cook it at your target temperature (135 degrees F for medium rare) for an hour or two. You can't fuck it up. You don't lose any moisture, fat or flavor like you do with grilling and panfrying.

Of course, you don't get any of that delicious char on the outside either. So a common practice for sous vide cooked food is to pop it on a pan, or in the oven or something to finish it.

Anyway, pics:
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Verdict:

Pretty awesome stuff. I always salt my meat overnight, so I'm not really put off by the extra cook time.

One thing I'll do next time is get thicker steaks. I'm perpetually worried about overcooking my steak, especially when I'm playing with my new sous vide toy, so this steak isn't as dark as I'd like.

I'll be a bit more aggressive next time if I get a steak like 2 inches thick.

https://www.amazon.com/dp/B01MSH4SEF/ref=olp_product_details?_encoding=UTF8&me=

This is the one I got. The instructions are like google translate chinese, but it's not too hard to figure out.
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You must get a cast iron skillet, you'll better color on your steak.
 
I love flat-iron steaks (butlers steaks). Bleu-rare, or rare. They're almost never on any menus and it's really hard to find them already cut in the store. They have this bit of connective tissue in the middle that you have to work around, and that puts people off I guess, but it's absolutely worth it.
 
Dr. Studman M.D. said:
Flaxseed oil is the best for seasoning. Once it's reseason christen that bitch with a nice porterhouse.
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Oh I will. I've been meaning to get ahold of some dry aged steaks. There's some at the grocery store that I've been eyeing.

(Though I'm not a huge fan of porterhouse steaks. Cooking both sides properly can be tricky. I like ribeyes myself.)
 
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I like my steak still attached to the living cow.

It has to be alive in order to taste right.
 
Pikimon said:
I like my steak still attached to the living cow.

It has to be alive in order to taste right.
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