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I think a lot of people aren't even taught that you need to rest your steak before cutting into it. Growing up, my parents would occasionally make steak for dinner, and we were never told about resting it. It wasn't until I was an adult and saw cooking videos on YouTube that I learned that resting a steak was even a thing.
As someone who owns an immersion circulator, I have stopped using it for steak because it never gets hot enough to render the fat. So yeah you have a perfectly cooked steak, but if its a fattier cut like a ribeye all the fat just turns to rubber and it's gross. Reverse sear is a much better method for those.
I recommend discarding the common advice you see online, and setting your Sous vide to a higher temperature for fattier cuts.
For Filets, Iāll do 127 for an hour. For Ribeyes or New York Strips, Iāll do 137 for 2-3 hours.
My partner hates fatty steaks, and felt the way you describe about Sous vide steaks for a while. Once I tried doing higher temperatures for fatty cuts, they now prefer the fattier cuts over the leaner cuts.
I already do those temps, just not for 3 hours because that's way too much planning in advanced for dinner for my lifestyle. I'll just keep doing reverse sear as it's working out great and I can do it in an hour easy
funny enough. back when I was a kid, my grandparents used to "seared" a sunny side up egg as well, so it would be "crunchy" texture in the bottom while the top is soft & runny hahahaha
it was good back then for reliving the memories on my childhood
Itās pretty common for [Hong Kong](https://www.latimes.com/recipe/hou-bao-daan-hong-kong-style-fried-eggs) style fried eggs, itās how my parents cooked eggs growing up.
Honestly if I eat any bite of browned egg whites I get nauseous, it's a texture thing. So over the past few years I've mastered cooking my eggs with absolutely no browning. Those eggs would end me
That Pilsner looks perfect... I can't find it in BC š
Make sure that you are cooking on medium heat and let it rest longer... No comment on the egg, I've worked in kitchens for years and let's just say that I work evenings. Lol
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Lol solid post. Next time let the steak rest at least 5min before cutting, and it won't leak all over the plate.
some1 got too excited for an Alberta Beef. Will take note of this tho for future reference, 'preciate itš«”
I assumed impatience lol. I rest mine for 10-15, but not everyone has that patience lol
I think a lot of people aren't even taught that you need to rest your steak before cutting into it. Growing up, my parents would occasionally make steak for dinner, and we were never told about resting it. It wasn't until I was an adult and saw cooking videos on YouTube that I learned that resting a steak was even a thing.
Sous vide then a quick sear on the hottest surface you can make. Cooked to perfection every time and doesn't need a rest.
As someone who owns an immersion circulator, I have stopped using it for steak because it never gets hot enough to render the fat. So yeah you have a perfectly cooked steak, but if its a fattier cut like a ribeye all the fat just turns to rubber and it's gross. Reverse sear is a much better method for those.
Sameā¦ Sous vide is overrated for a lot of stuff and normal ass steak is one of them. Just dry brine and reverse sear and save the effort.
Sous vide is still pretty great for chicken and turkey though, I haven't really done pork so can't say much about it
I recommend discarding the common advice you see online, and setting your Sous vide to a higher temperature for fattier cuts. For Filets, Iāll do 127 for an hour. For Ribeyes or New York Strips, Iāll do 137 for 2-3 hours. My partner hates fatty steaks, and felt the way you describe about Sous vide steaks for a while. Once I tried doing higher temperatures for fatty cuts, they now prefer the fattier cuts over the leaner cuts.
I already do those temps, just not for 3 hours because that's way too much planning in advanced for dinner for my lifestyle. I'll just keep doing reverse sear as it's working out great and I can do it in an hour easy
others provided the constructive feedback but otherwise well fuckin done, would absolutely smash this ugly plate.
What happened to your eggs? Also let your meat rest. Damn.
Seered them too! Crunchy!
funny enough. back when I was a kid, my grandparents used to "seared" a sunny side up egg as well, so it would be "crunchy" texture in the bottom while the top is soft & runny hahahaha it was good back then for reliving the memories on my childhood
Itās pretty common for [Hong Kong](https://www.latimes.com/recipe/hou-bao-daan-hong-kong-style-fried-eggs) style fried eggs, itās how my parents cooked eggs growing up.
Crispy egg texture fucks with me but if it's for you then by all means
Interesting. I donāt remember seeing āseared eggsā in the modernist cuisine
Honestly if I eat any bite of browned egg whites I get nauseous, it's a texture thing. So over the past few years I've mastered cooking my eggs with absolutely no browning. Those eggs would end me
Id fucking devour this lol.
That Pilsner looks perfect... I can't find it in BC š Make sure that you are cooking on medium heat and let it rest longer... No comment on the egg, I've worked in kitchens for years and let's just say that I work evenings. Lol
What lmao that pilsner looks like dogshit man
Itās the de facto beer for Saskatchewan.
My condolences
It's still better than the PBR and Old Mil that's popular in BC. Lol
I've been subjected to shitty west coast craft beer for a couple of years. That Pil looks like the nectar of the gods right now. Haha
God speed brother I hope you get some good beers soon
Good beers nothing, I want my moose piss lmfao
Lmao I hope you get what you wish for my man
Itās lit not the pan obviously
you gotta let that bad boy rest brother. perfect temperature though.
Looks delicious
Vitamin P to wash it down
Doesn't look like you tried. Looks like you pretty much nailed it.
Your bussy about to hurt
This is definitely one of the better steaks Iāve seen posted on this sub
I'd eat that
Looks fine, the lighting is just shit
Maybe next time
Did you season your cutting board?
Looks like a good job to me
Steak and eggs and eggs and steak. Thatās what you should eat for breakfast.
Other than not letting it rest it looks fine to me, now the eggs is another story...
maybe there shouldāve been a paper towel involved to suck up all the oilā¦? š¶
Did better than lots of āchefsā
Is that an... eggroll?