Be me

>be me
>chef
>cook dozens of rare steaks per day
>boring
>have gf
>dad is steakacholic
>won't awknowledge me unless I steak him up good
>want to blow his mind with a juicy well done
>how to

Other urls found in this thread:

modernistcuisine.com/recipes/low-temp-oven-steak/
merelymarie.com/2015/05/juicy-well-done-steak-no-pink/
twitter.com/SFWRedditVideos

Why are you asking us you're the "chef"

Make your girlfriend suck his cock while he eats your steak

Why would he want you to destroy a steak

Tenderloin
Sears both sides in frying pan with olive oil 3 min per side

After seared, 2 tbsp butter with 2 sprigs of rosemary. Melt butter and baste steak then cover with lid. 30-45 sec on 2 inch steaks gets to medium rare. 2 min extra per level of doneness.

cause I never get a "juicy well done" order.

well you can just get him a well done steak, or just trick him into eating your disease infected rare steak

Pan sear on highest heat possible

put pan in 500 degree (F) oven for 2 hours.

Were you looking for /ck/?

So buy a good steak, he probably eats crappy steaks from the local supermarket. Pilfer or purchase a good Porterhouse. Blow his mind.

>sear 1 side
>flip
>rub balls on it
>repeat once
>cum in peppercorn sauce
>serve

Bump because steak

use bath salts

Watch this film, Chef by Jon Favreau, and you'll be able to whip up the best god damn steak your dad has ever tasted.

You're in for some shit then. Powdered meat tenderizer is probably going to be your best friend. If you can't win on actual cooking you need to win on Chemistry.

That or just make it medium rare and let it sit out then reheat it slowly so it grays while still technically being medium rare.

>user claims he is chef
>doesn't know cooking steak well done ruins the cut

>Juicy
>well done.
make up your mind.

Is this a pasta? Fuck nothing original on here

>get steak from store.
>let sit out until room temperature.
>salt, pepper, garlic powder.
>rub firmly.
>high heat.
>3 mins each side.
>done.

I realized he wanted well done.
He is no steakaholic.
Yeah, no. That shit doesn't pass. Fuck that guy.

Buy Australian meat

thats an old wives tale

marinate meat in pinaple juice for 5-6 hours
dry it good rub with seasonings..grill well done..
guaranteed juicy well done

or used powdered meat tenderizer for the same effect but none of the sugar.

if youre doing well done do a chuck steak or brisket, which isn't really steak, but it's beef that's good well done. don't do a steakhouse cut well done unless you want to lose the flavor and texture.

Take it from a fellow chef...juicy and well done is a challenge.
>marinate it
>use butter to sear and cook it
>tenderize the fuck out of it
>still might not be juicy but it wont be dry AF
>Well done is destroying a perfectly good steak,IMO
> Use Filet or a Ribeye
>Ribeye is fatty enough to maintain the juiciness
>Filet is gonna be hard but might work out if you butterfly it
>Whatever you do dont use sirloin, flank, or round steak
>meh...fuck well done

>Jon Favreau
>Movie
>Nah, im good

i like the way a little bit of that pineaple sugar caramelizes on the meat

Pineapple juice is a really good idea. It will tenderize the fuck out of that steak and you should be able to maintain the juices if you sear it good
>Chuck, porterhouse, or ribeye ftw

Put salt and pepper on steak, wrap in paper towels. Set in fridge for three or so days changing towels. Throw in freezer a couple hours then throw in ungodly hot pan for 1 minute each side to burn. Then put in temperature probe and put in convection oven at 90 Celsius until internal temp of 140F.

I it will be perfectly rare. Further, the hemoglobin won't be denatured so when you cut it open it will be pink but then turn dark red when exposed to the air

This recipe is a combination of one from the Modernist cookbook, heston blumenthal, and that good eats.

It makes the best steak I've ever had, even cheap cuts are tender. But it can't be too thin.

I just saw you said juicy well done. Same recipe but internal temp of 150.

Try it. You'll be surprised.

the guy said he wanted well done, and steak doesn't have homoglobin in it, that's just in blood vessels. muscles have myoglobin.

go suck a dick, r-tard.

Myoglobin = hemoglobin, but in muscle.

Here's where part of the recipe comes from:
modernistcuisine.com/recipes/low-temp-oven-steak/

But you have to dry age it a few days to bleed the liquid out and also tenderize the connective tissue.

Don't use any tenderizer or pineapple juice. That's just short cuts.

Tell that nigger to eat a proper fucking steak. Well done is for faggots with no tastebuds

no, myoglobin and hemoglobin are not the same thing in different places. they are similar, do basically the same thing, but have a slightly different structure.

they would call it all hemoglobin otherwise.

sous vide

Tastes stewed.

lol.

Juicy and well done, all about basting.

>You can thank your basted user

sous vide at 200 degree F for an hour and voila

then I feel like you're doing it wrong.
I'd have u over but user.
Then again if it isn't your thing then it isn't your thing.

Underrated comment

Boil the steak first for 10 minutes, then sear it on a direct flame from a gas stove, or get an electric stove red hot.
The water from the boil will keep the steak juicy.

Nah man. All that modern sous vide stuff tastes a hint of stewed - beef, fish, wagyu, etc. that's why there's such a backlash against it now.

Lol. No it won't.

Get a cut like shin of beef or featherblade, sear on all sides till nicely caramelised, braise in stock for 2 hours until meltingly tender.

If he complains it's not a steak, call him a cunt for eating meat well done.

You ever cook a steak that way?

God no. Are you kidding?

Not a chef, but here is the method I can assure you worked perfectly for me.

merelymarie.com/2015/05/juicy-well-done-steak-no-pink/

do you salt the water?
what kind of cuts are best for this?
I'll give it a try

There's a Vienese veal dish made with boiled veal steak. Kind of thin though. I don't remember the name. But it tastes totally stewed, not like steak.

You boil a steak it will taste stewed even if you fry it after.

>never cooked it that way
>still has an opinion with no base

I've had dished based on boiling, like the Vienese steak mentioned. Tastes stewed though. He won't like it. Unless he likes boiled meat.

1/4 cup salt, and I use a top round, There is literally no better cut on the market.

ok.

Tafelspitz

I've used this method before. It's pretty solid. I don't use salt, but I add garlic and onion powder to the water.

Homemade steak sauce takes it to another level.

however you like to prep your steaks in terms of taste, do that first
then:
>open up that grill and put that baby on high
>only need 2 burners goin if you're doing a single steak
>put the steak in the middle of the two burners
>flip after about 2 minutes
>put the burners on pretty low, hold for 5 minutes
>flip again, burners stay low, 2 minutes
>flip, hold until you determine that it's finished

the only time i have a steak that ISNT well done is if i'm cooking myself a morning brunch of steak and eggs, where the blood naturally goes well with the yolk

not a chef, i just cook a decent amount

...

>flipping more than once

You don't have to flip it If you book it.

steaks cook more evenly if you fip several times. it's not ground meat, where flipping forces out the melted fat.

>kid has clearly never cooked a steak in his life
>thinks flipping more than once can kill the meat slice
>cant kill what's already dead, compadre :^)

You're gonna have to add the juice yourself, user