/r/steak
For most things STEAK!
Welcome to /r/STEAK
For all things STEAK related. Pics, recipes, hints and tips, articles, anything about tasty cuts of beef cooked to perfection!
Please use IMGUR when uploading original content for others to drool over.
When posting pictures, please also provide some information. Like what you've done or what you plan on doing to the steak.
PLEASE REMEMBER everyone likes their steak cooked differently. Medium steaks may be overcooked to some or undercooked to others. It's personal preference and it's all good!!
Here's a good guide to illustrate different grades of steak
Different Cuts Of Beef
Primal Cuts These are the cuts from the initial butchering process.
Retail Cuts The primal cuts are then cut further to look like something you will probably recognise as steak.
Temperature/"Doneness"
Different Doneness Steaks on One Fork
This is a good guide for steak at different doneness
Steak 101
A members post regarding all the basics and everything you'll need to know to get started
Related Subreddits:
• /r/Meat
• /r/Pizza
• /r/BBQ
/r/steak
Smash or pass? The old lady likes it medium but I think I went a little over.
What do yall use to season ur steak? I’ve heard a lot of things but I wanna try new things.
Im making steak and accidentally bought osso buco cuts, help please how do i make them into steaks, i only have an hour
Wanted a steak last night and went for the usual SPG seasoning and realized I was out of salt. Saw the Everything but the bagel seasoning and decided why not. I thought that it had a good flavor and left a great crust. I probably used a bit too much as the taste was a bit salty. I probably won’t make it an every time seasoning but will experiment again with it. Has anyone else tried it? What are your thoughts?
I had a rare sirloin from Goodmans and the meat was very rare, but the far seemed fairly well cooked(as if it was cooked medium-well). https://www.goodmanrestaurants.com/
How do they cook it like that? If I was to cook the fat that much either on a pan or sous vide then the meat would be overcooked. So how do they do this magic?
Ribeye with mini potatoes and a gochujang mayo for date night.
Brought a whole tenderloin, came vaccum sealed, frozen. placed it in cold water for 1h until i could cut through it.
However out of all the filets i've ate, it genuinally tasted off... Is it just me or does rapid defrosting affect flavour?
Been lurking here for some time and took some courage to share my new year I ate with my partner but... Here it is. Let me know what you think. I'm always open to feedback.
44 Farms Choice Bavette - https://www.44steaks.com 4 hour fridge dry brine with Oakland Beef Dust 2 hour sous vide @129 15min freezer rest unwrapped after aggressive paper towel pat down 90 sec high heat sear in stainless pan with just a touch of neutral oil (avocado)
Damn….I will never underestimate a top quality choice steak again!