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Forum » U mirin steak
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Thread: U mirin steak

post 1632678293 03-01-2021, 04:33 PM
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#31
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way overcooked, not mirin
post 1632678453 03-01-2021, 04:35 PM
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#32
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Originally Posted By p7nk⏩
i cooked this on a cast iron. none of that reverse sear or sous vide pleb ****



the brown border is a major giveaway he didn't let the steak sit and get to room tempature.. you pleb
^^^

I have to let my steaks sit longer than 30 mins, usually a little over an hr but then again I eat 2” thick filets most of the time.
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post 1632678463 03-01-2021, 04:35 PM
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Originally Posted By 8PointBuck⏩
way overcooked, not mirin
I was trying to go for medium. I got medium well
post 1632678563 03-01-2021, 04:36 PM
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How do you keep it from smoking like crazy when cooking on cast iron? The steaks turn out good but theres so much goddamn smoke it stinks up my apartment for days
“Gotta have opposites, light and dark and dark and light, in painting. It’s like in life. Gotta have a little sadness once in awhile so you know when the good times come" - Bob Ross
post 1632678653 03-01-2021, 04:38 PM
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Originally Posted By rgnx⏩
I think he's trying to say I didn't let the steak rest to room temperature before cooking.

And that is correct, I didn't.
Yeah you want the meat to sit out for a bit so it's not frigid cold when you cook. You still you risk getting that band either case. It depends on the thickness of the meat too.
post 1632678703 03-01-2021, 04:38 PM
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[I mean i don't always let t rest.. some times you buy a steak and you just want to eat that MF'er asap





but still wont be as notable as OP... but just takes practice.. worked as a cook for 8 years and even before that always enjoyed cookng
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post 1632678743 03-01-2021, 04:38 PM
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Originally Posted By p7nk⏩
You ate chimichurri and A1

Not together. I had like 5 pieces with chimichurri only and then a few pieces with A1 only. I was starving so I went nuts haha
Originally Posted By p7nk⏩
no trick. let it sit to room temp and a very hot cast iron



i didn't have a rack so i used this thing



only picture i have of the cast iron.. also those are the mushrooms and onions for the steak
Yup I literally do the exact same thing. I even add butter on the other side sear, and garlic and thyme.

Cast iron is probably my favorite steak method besides a good grilling.

You know your chit.
post 1632679153 03-01-2021, 04:43 PM
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Originally Posted By KyBrah32⏩
How do you keep it from smoking like crazy when cooking on cast iron? The steaks turn out good but theres so much goddamn smoke it stinks up my apartment for days
Do you not have a hood over your oven? Or a microwave hooked above that has a built in hood fan function?
post 1632679523 03-01-2021, 04:48 PM
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Originally Posted By Atlastrength⏩
Do you not have a hood over your oven? Or a microwave hooked above that has a built in hood fan function?
Microwave vent, it doesnt help much though
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post 1632679563 03-01-2021, 04:48 PM
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#40
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Currently cutting. Mirin' and desirin' all of the hot man meat ITT.
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post 1632679603 03-01-2021, 04:49 PM
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Originally Posted By KyBrah32⏩
How do you keep it from smoking like crazy when cooking on cast iron? The steaks turn out good but theres so much goddamn smoke it stinks up my apartment for days
I mean i'm in a house... most Apartments have a **** extractor or none at all...
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post 1632679643 03-01-2021, 04:49 PM
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#42
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Originally Posted By p7nk⏩
i cooked this on a cast iron. none of that reverse sear or sous vide pleb ****



the brown border is a major giveaway he didn't let the steak sit and get to room tempature.. you pleb
Where did Kenji touch you
post 1632679753 03-01-2021, 04:51 PM
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Originally Posted By KyBrah32⏩
Microwave vent, it doesnt help much though
Really? That's what I have. Doesn't get too bad for me? Sometimes I'll have to open the back door a bit or turn the fan on after, but it doesn't get that smoky unless I am cooking up some thick steaks that are on longer.
post 1632679843 03-01-2021, 04:52 PM
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#44
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Originally Posted By DizzySmalls⏩
Where did Kenji touch you
i thought we buried the hatchet
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post 1632680733 03-01-2021, 05:01 PM
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bad marbling, overcooked
**worthless college major crew**

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post 1632681133 03-01-2021, 05:07 PM
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Originally Posted By Jestbrah⏩
bad marbling, overcooked
You can insult my cooking, but the steak is a nice piece of cow. How dare you.

Neg.
post 1632681273 03-01-2021, 05:08 PM
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#47
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Originally Posted By Lord_Lemon⏩
Mines better

That's a steak boyos, I can almost taste the crust
post 1632681653 03-01-2021, 05:14 PM
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Originally Posted By rgnx⏩
You can insult my cooking, but the steak is a nice piece of cow. How dare you.

Neg.
you legitimately think that marbling is good? its good fat on the outside but the marbling in the lean area is very low.
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post 1632681903 03-01-2021, 05:17 PM
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Originally Posted By Jestbrah⏩
you legitimately think that marbling is good? its good fat on the outside but the marbling in the lean area is very low.
I think it's better than most prime ribeyes I've gotten at costco.

my friend is a chef at Ruth Chris, I get free steakhouse meals often. I like cooking my own steak better lol srs.
post 1632682613 03-01-2021, 05:26 PM
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Originally Posted By PISTELERO⏩
That's a steak boyos, I can almost taste the crust
Yep *******s be all over the other steak but this one clearly wins imo
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