I made this. What do you think about it?

>Montreal steak seasoning

Too bad. A good cut of steak doesn’t need anything more than s&p. Save the steak seasoning for cheap cuts and hamburgers.

This

Founders. Dark aged in Bourbon barrels. 11.5%. Very smooth with a sweet finish

I made this about 2 weeks ago. 2 inch ribeye with a steak butter glaze.

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Sirloin

Nothing wrong with seasoning a steak lol just don't over do it.

I apologize. It's a New Holland. I'm mixing up my breweries.

Any tips?

I think I'd marry you if you made that for me every week, no homo

Agreed. But if the cut is good, MSS takes away from the meat’s natural flavors more than it enhances it.

Faggot detected

I'm making the same for dinner tonight, fucking stoked!

Michigan fag?

Ever so slightly overdone, but I also prefer my shit super rare.

That said, it looks delicious as fuck, user. Good job.

I make them in a grill too and they're even better that way. These ones aren't grilled

They do look a little over done but that was just because the camera quality :/ they were medium rare to rare

Wrong. A good cut off steak has a buttery flavor that you are overpowering with cheap seasoning.

its fookin raw

Michigan fag indeed. Lots of good beers here. And you?

To each their own. I prefer the Montreal but if you just like salted meat that's on you

I made this today. What do you think about it?

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You

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Soft stool

I prefer chewing on a tyre

Peasant

Try just garlic powder and soy sauce thank me later

Faggot

Rockford now, lived in GR for 16 years. Great place to be a beer fan!

Came here for porn, got easily distracted. Looks good, haven't had a proper meal in a while.

i lost hard

Wrong

What if the poison is in your drink?
Or if the murderer puts it onto the steak after it has been cooked?
You haven't thought this one through, have you?

But I hate soy sauce

I'm all about People Eating Tasty Animals

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Well, you overcooked it

your steaks like like shit, and all a good steak needs is salt and pepper. also, ask this is just my opinion, others may totally disagree, but you asked.

I've been grilling, and mostly smoking food though since i was around 16, I'm 31 now and occasional cater bbq on the side because I enjoy it. never steak, usually brisket or pork ribs.

wrong, you non grilling fgt

Delicious murder

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ITT: Fat people and Americans.

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You're a fucking retard bro. Unless you're smashing burger meat down you are soy af

The only thing you’re smoking is cock

I grill also retard. I just didn't grill these

>phone poster
>under&
ban

Post your steak then nigrato

you told me.
mhhmmm. totally underage in my big ass house in bed that i own while you live with mommy.

A little. I prefer more red but hey shit happens. Still tender and juicy tho

is 830 bitch I have to go to work soon instead of cook steak. everyone is butthurt they cant grill a steak or even season it right. or pick it out. little dick niggas

I wasn't able to grill these but what's wrong with them? What would you change

You don't have any photos saved?

You type like a retard, but I can see that you put the extra effort in regarding your reply.... stop using your phone to post, Eugine.

i just dont think the cut looks too great, thats all. i also only grill, i dont pan sear mine, but then again i love grilling and these are just my opinions. they should all be cooked to medium rare too. for my taste at least. I use charcoal, have some hot coals, usually do a min and a half, flip, same, flip and rotate for grill marks, then flip again. then i put a little butter while resting for 5 min. also, alway get them out the fridge 30 min before cooking, they should be room temp of course. if you can, go ton your butcher and have them cut it for you. idk if you have HEB wherr you're from but I'm from Texas so there are a ton,and the big ones will do it too.

like the other dude said, phone posting currently. I'll scroll and see what i can find, most pics are brisket and stuff, i stopped taking pics of my steak years ago. I'll look and see if i can resize to upload here

Stuff only Americans say.

>pas mal, je pense mais qui a la tasse?

Looks like you're gonna get food poisoning. First time cooking, you fucking incel?

also, yall need to keep this bumped, its going to take about 3p min to drive to work then i can find my pics and post

I grill also just don't have one available right now. Never smoked before. I pulled the steak out a d salted it 30 minutes before cooking. Oven baked at 275 for close to 20 minutes then pan seared in a cast iron skillet. I over cooked it a little but will be trying again tonight

You put the cooked meat on the fucking cutting board you idiot. You should really throw that out. That's disgusting and you could actually die.

LOL

true steak needs to be BLACKED

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A clean cutting board

Try reversing the cooking procedure. Toss them niggers into a super hot cast iron pan for 2 minutes per side to sear, then bake to finish them.

Baste with butter/garlic while they're searing.

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West side has some good brews. I'm near Brighton. There are 4 breweries within a five minute drive from my place. All decent. About time it warmed up so I can enjoy a brew outside now.

Monica

8/10

Hey look a non porn thread that hasn't 404'd

kek

Nice carcasses.

I hear ya on the weather, getting sick of this shit. Patio beers are the best

Thanks they were delicious

>not cooking a fat steak because it’s morning.
Bro, do you even charcoal?

Too raw
Good
Perfect
Good
What
Coal

Cooked this ama

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THE HORROR!

>they were delicious
Yeah, you know, they also loved their families and enjoyed the sun and had a spiritual life and were taking part in God's plan before you had them killed.
inb4 it's God's plan to hurt and fatally injure animals; murder is wrong, every religion agrees
inb4 that just goes for humans; the human is closely related to the other mammals, this was not believed to be true for the longest time, but scientific advancement has proven it beyond a doubt
inb4 the animal only lived, because I pay for his meat; exactly: you pay for another animal's torturous existence, which it has to endure for years
inb4 well, that means death is good for it, that's not for you to decide. It's blasphemy to think you are in the position to decide about life and death.

tl;dr, go be a fuckin' goof somewhere else

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What dat is?

Is short ribs?

Wow you sound like a 5 year old

yeah

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Sizzling sweet. I tried to make some before but they didn't turn out to good :( any advice?

no smoke ring(s)?

I remember my first brisket

what temp did you keep it at for what time frame? also did you trim it?

better meat quality than op, but no absolutely no moisture, shame

It's a steak and I didn't have access to a grill anyway

I don't remember. I did it on a grill a long time ago before I had any experience grilling

oh my god that's a steak? where do you get your cuts, live animals? cook lower longer, and heat to very high with lots of butter at the end for a more pink center and proper texture throughout, also that's a bit fatty steak imo

What brisket is that small my nigga? And yeah they were a bit fatty but had good marbling. Hard to find good meats at a local grocery store. I cooked them at 275 for around 20 minutes then seared in cast iron

Whatever. They taste good.

Im guessing you think it's ok to kill babies though because retarded liberal.

And they were more red in person I have a shitty camera

Braising them is the best way to go, but it takes forever. I've had good luck with the following:

Cut them into single rib sections, and sear in a super hot cast iron pan on all sides. Save the drippings and mix with red wine and seasonings of your choice. Line the bottom of a crock pot with chopped onions and garlic, then place the ribs on top of that. Add red wine based sauce to just above your onion pile and cook on low for 6-8 hours.

Add more wine sauce periodically throughout the cooking process.

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Wow I'll definitely try that. I'm still newbie and no one ever taught me how to cook but it's fun trying

I was there once too, lots of trial and error. You'll get the hang of it, just have fun with it.

We all want to kill a little bit. It's normal. It really part of normal life, but we can choose not to.

Yeah I've had some pretty bad ones. You shoulda been there when I tried to make cheese potatoes for the first time O.o was horrid

you cook like a jew

kek, for me the really bad one was a salmon dish. I can still taste the horror.

Also my first brisket (pic related). Tasted fine but fuck was it dry, tough and generally bad.

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>literal jew food

the fuck are you on about?

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There were no vegans before agriculture

I made a brisket with my friend once and it came out really good. I don't take credit of course but it's was really juicy. Fuckin thing took all day

All day in a smoker is the only way to do it. I really need to buy a smoker, been putting it off far too long.

You misspelled ruined

Ruining perfectly good meet is America's national passtime

dude wtf you put on that poor slab

tbh time is ok maybe add 5 mins bring it down to 200, i go for medium rare-medium, but yeah finish sear in cast iron like 5-7 mins, lots of butter and save seasonings for the end too unless you use a rub or marinate

This. Well this and getting butthurt when someones makes fun of America

Remember tho it's more medium rare in person. Maybe 245 instead? The slow cook makes them really tender and renders the fat well

I try to get the internal temp to 125 but it's hard to tell when you don't have the thermometer

So were posting meat we cooked once? Ok, here i go.
I know, starch overload, but it was still a good meal. The mashed potatoes were made with sage, garlic and cream.

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I almost forgot to take the money shot of the ribeye inside.

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Looks really good user

Bullshit. 99% f us eat it rare or medium,and the rest are mocked.

Op here. This is what I have for tonight. Best marbling I could find. Bone in ribeye.

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>cooked this today
is it too overcooked?
I fear the photons of daylight might destroy most of the meat blood juices...

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Was a joke lol

thats medium ya dumb fuck . maybe even medium well

Who the fuck eats meat this well done. Have fun with your shoe leather.

were you trying to make beef jerky or sumpin'?

>dude wtf you put on that poor slab

Inexperience....slathered that shit all over

this motha fucker right here knows how to properly cook a ribeye

Enjoy colon cancer at age 59

Thank you

No, i think Ill just enjoy life until then rather than live a long, dull one.
Quality over quantity, you know?

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I have stage 4 lung cancer so I guess it doesn't really matter anymore aye?

Looks good, making me crave some beef now

enjoy your salmonella

Salted and sitting for now

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Yeah, cause lettuce and spinach aint getting recalled all the time for that very reason.

looks bretty god

^^^^^

Put it in the fridge so the surface of the steak dries out and you can form a crust without overcooking it. You can pat it dry later on too.

Some potatoes to go with it

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>istockphoto filename

Just did

If true sorry to hear user. Eat the fuck out of the meat and enjoy the rest of your days.

Yeah it was a joke lol

fugg...

You coming to this thread just to say this over and over is so pathetic, you utter loser.

Drinking blended scotch whisky...

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Steak bois can't compete

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Which oil for the cast iron?

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Pork tenderloin?

Canola

Dubs don't lie

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Hey, man, my ardbeg runs out, i make do. Then the talisker runs out and i cope however i can.

Use a vegetable oil. Olive oil breaks down over high heat. You'll get a better sear with an oil with a higher flash point

Jews don't eat pork you fucktard

The fourth.
Less taste imparted and with the sunflower it should have a high enough smoke point.

No Larp here but I am a real chef I would post pics of my dishes but I don't want you to know who I am.

soy sauce???? on this
fucking fag

We dont care.

Chef Ramsey uses Yea Forums confirmed

Pork loin is good. But I am all about ribeyes my man sorry.

Last nights dinner I made

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I know people preheat cast iron for even temp but honestly I just don't care

None of those TBH. Highest smoke point oils are grapeseed, sesame, peanut and then corn. Palm oil is good too.

Canola and olive are fine but they are bad for you if overheated

Yummy. Look up chef hiroyuki terada on YouTube for sushi ideas. He is amazing

Turn oven to 500°F to finish the steak and allow skillet to heat up in oven before transfering to stove top

Atta boy

Grape seed is best?

Gordon is it you?

That's where I learned these skills from and a few others on YT.

Sesame smokes real quick

Is it really worth the time tho?

Yes

Not enough fucks in response, this is probably Bobby Flay

Noted

Grapeseed made this
I finish with a butter baste i add towards the end when i remove the heat from the pan.

I am a US chef no personal TV show but if you reverse image search the photos I have you would know me by name.

More pics, how's it going!?

While we wait. Here is my dog

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No one really thinks youre famous.
They're joking around.

Alright, invite me to your restaurant then, I'm frickin starving

Meats in the fridge salted right now. Will pull it out to bring it to room temperature later. Drinking beer now

I really don't give a flying fuck.

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It's Ronald McDonald.

Stage 4 emphysema here. Race ya...

I will be baking the steak on this. Should I add water to the pan?

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Foreal?

Way to prove it, by continually posting.
Im convinced of your apathy, user.

If you're broiling it, yeah.

No, why would you? Why steam the steak?

double dubs, checked

Absolutely. Not a big deal.

Idk to retain moisture I guess

Man I wasn't serious. I just said that. But honestly I'm an ex smoker so who knows

That inhibits the maillard reaction which creates the desirable brown crust surface over the steak.

It basically hinders the ability to sear the steak quickly. You almost guarantee overcooking it.

Okay no steam. Now I typically season the mean right before I bake it. Is that good?

Btw I'm using Montreal. Love me or hate me it's going on there

Yeah, salt that fucker.
Pepper before searing is controversial. Some people claim you're just burning then pepper, not really tasting it. Some say thats bullshit.
Season to your taste, user.

I dont even know what that is, but ill repeat, season to your taste.

I already salted. Because I want the salt to break down the protein in the meat. Anyone ever dry age at home?

This stuff user it's pretty good

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Not really.
Ill let it dry in the fridge a day, but that's it.

>The primary constituents of Montreal steak seasoning include garlic, coriander, black pepper, Cayenne pepper flakes, dill seed, and salt.
Sounds pretty okay

Well to dry age you need to buy a big ass peice of meat because you lose quite a bit. But they sell some special bags to dry age at home.

Hmm never bothered to look it up. Pretty simple

Yeah, ive seen videos where they slice the outside surface...ive thought about it but the contamination concerned me, didnt know about the bags for doing it at home.

Yeah you have to vacuum seal it and do your best to get rid of any moisture before hand. Look up guga foods on YouTube

We reached that deep red from the salt. Gonna let it reach room temp now

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Totally unrelated, but i first went to Montreal when i was 15 and the bouncer at a strip bar caught me trying to look inside and then promptly let me in under the condition that i sit in a corner and not move or say shit. After the dancer was done she came and had a chat with me. I was overwhelmed.
So, i really like Montreal and its people.

The. You will love the steak seasoning!

They make a spicy one now too of the same thing its even better.

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>"eating meat means you're a fatty"
Fuck off Ahmed. Why are you so obsessed?

I'm a big pussy when it comes to spicy

Good thread for once. Unfortunately gives me hope in b. Now I'll be back instead of flushing it down the toilet with Andy's logs

Lookin good and making me hungry. Can't wait to be home working on mine.

Start a thread on your progress please

You want your steak to come up to room temp before you cook it. Take it out of the fridge

Keep up, user.

Can do. Should be starting the process around 4pm EST

It's one big ass steak tho. Don't think I'll be able to eat it all

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It's out my man

that looks fucking delicious

Dont be a girl.
Btw, we're now going to be judging your tattoo.

I'm also est so I'll be in ur thread

Can always save a little for steak and eggs tomorrow morning, that's what I do.

tits!

Don't make fun of the patchyness. I get ADD and forget to fill in the spaces

Nah, it just looks like you got a tattoo of a furry from this angle.

No lol it's black shuck

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I see....

It's like mythology. Irish folklore

Two weeks ago? You should make sure it hasn’t gone bad before you eat it.

Yeah, i looked it up.
So long as its not a furry tattoo.

No that one's above my ass

Btw enjoy your last 364 days of life

You should give them some thing to read too.
I did bible passages on my back. Very classy.

Here is the other side

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Little ashy lol

Preheated to 270 F

You doing oven first then sear, or sear then oven?

Baphomet?
You into duality?
How did you decide on the temp?

Oven first. Reverse searing

Im actually Atheists but I like the idea of that balance. I usually do 275 but I don't want it over done like last time

Good man.

Right on. I have a buddy that swears by it but I've never tried. I always sear first

Cool.

I also have a 3 headed dragon on my bicep and cthulhu on my chest

I mean I guess I'd have to try them side by side to tell the difference.

I have Betty Boop over my navel.

Ok Bois here we go

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Probably, I'll just stick to what I know for now.

Oh shit!

Slightly overcooked for my taste - Medium instead of Medium-Rare, but otherwise looks fucking amazing.

I set the timer for 26 minutes at 270 F might take it out sooner tho

Looks good op hope it tasted good

Do you have a meat thermometer?

No:(

Sooner id say. Also this
If not, get one for next time.

So you cooked human eh

Btw the meat will come out grey before I sear it. Will be very ugly. This the the reverse sear method

I'm thinking maybe 23

Post your cooking/give advice or fuck off cunt

Definitely pick one up, you can get them pretty cheap. I have a nice wifi/remote one now but used a $10 Weber for years with great results.

The only reason I upgraded was so I could leave my grill closed and still monitor temps frequently

I will definitely get one

Looks great but...... I think you should stop eating meat.

I did this method on a grill and it was way better than I thought I could do.

No u

Id feel it or pick it up during to check, its gotta be real limp and soft, like youre dick gets when mom interrupts your fapping.

But she always makes it harder. And I try not to open the oven because it releases the hot air

Pulling it from heat immediately upon reaching the proper temp, then letting it rest for 5 minutes makes all the difference

I did

Awesome. Once it's finished cooking LET IT REST for 5 minutes before cutting into it

The meat usually starts to "sweat" and becomes grey. Always comes out tender but I like to get it more rare

I let it rest before I sear it. Then after the sear I let it rest again

Marinade for 12 hours in soy milk and thank me later.

This is how I obtain a perfect even cook all the way through

Nigga the fuck?

Tattoos are for degenerates

People who don't understand what sodium does for grilling.

Word

Lol ok fagboi

Hate to be your parents

Says the kid on Yea Forums

Says the same fag

Top that bitch

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I'm not grilling

Soylent adds a great flavor.

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Gotta get laid first to have kids, user.

That's because you're usually using it in the hot fucking wok. It's smoke point is north of 450

I'm op so I'm responding to your dumbass comments. Not same fagging. Learn b newfag

A bit too well done, but looks delicious nonetheless

Perhaps you're wright right or write

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Few more minutes lads. Cross fingers

Is that human meat?

I'd say that too kid

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Okay then pick your poison. Soy sauce serves the same purpose. High in sodium to keep the juices in the meat. That's why it's ingredient number 1 in almost any brine of marinade.

looks good user

Do you are has down sin drone?

Polenta?

SPOG is a great seasoning and way better than any shitty Montreal or premade seasoning. Steak looks okay, a little too overcooked IMO.

I'm not arguing against it my man. Tell me your method and I might give it a try

Might be a little more rare than before. We will see soon anons

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Standing by for some hawt sear pics!

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Almost there!

Canola. Peanut for flavor if you had it, but has tendency to smoke.

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Pork isn't kosher, but a lot of them will definitely eat pork chops and bacon.

Oh yeah, that is looking tasty!

If you drop a hunk of butter in the pan and tilt the pan so it stays to one side, you can spoon baste the steak with the melted butter. Really helps add flavor and juicyness!

Well Yea Forums?

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If you want a steak that tastes like sesame oil instead of steak.

I did that lol hard to take pics and sear

I've never met a single real jew who would eat pork of any kind the pig to them is unholy food and isn't at all kosher.

No judgement until we see the money shot.
Looks good so far though.

Looks great! Once she's done resting be sure to get a money shot (inside pic)

Understood, and good on you for dat butter bastin'!

>real jew

Nice qualifier. So when i say i have, like grown up with a couple of guys that ate pork, you'll say they arent real jews, despite the fact that i went to their bar mitzvahs.

I will take the money shot when it's rested. First time cooking at lower temp so cross fingers!