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(YouTube)   To pre pepper or post pepper your steaks?   (youtube.com) divider line
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350 clicks; posted to Food » on 18 Apr 2021 at 9:41 PM (3 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



49 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-04-18 5:52:03 PM  
Yes
 
2021-04-18 6:07:28 PM  
A little pepper as a dry rub and then a couple days of aging makes for some good eating, IMHO.
 
2021-04-18 6:24:35 PM  
No pepper at all.
 
2021-04-18 7:43:29 PM  
Why not?  If anything putting salt and pepper on a piece of meat before throwing it on the grill is the minimum you should do
 
2021-04-18 7:45:01 PM  
Only after the flip.
 
2021-04-18 7:45:28 PM  
Just put on extra A1 and you don't have to worry about it.
 
2021-04-18 7:45:32 PM  
Burnt peppercorn is nasty
 
2021-04-18 7:50:52 PM  
If you add peppercorns before the water boils, they just float.
 
2021-04-18 7:55:24 PM  

TommyDeuce: If you add peppercorns before the water boils, they just float.


media3.giphy.comView Full Size
 
2021-04-18 8:16:49 PM  

EnzoTheCoder: Just put on extra A1 and you don't have to worry about it.


Stop it you
 
2021-04-18 8:23:41 PM  
The actor?

Fark user imageView Full Size
 
2021-04-18 8:39:58 PM  
Anyone not pre-peppering is wrong.

What you do after is up to you.
 
2021-04-18 9:19:42 PM  
Pepper oil is only released when it is heated.
 
2021-04-18 9:45:20 PM  
kampot > tellicherry > others
 
2021-04-18 9:54:35 PM  
What're we making, peppered jerky?
 
2021-04-18 10:03:39 PM  
I've been liking a paprika and sea salt rub with a garlic butter rest. Ground pepper is more of a morning soft boiled egg or salad condiment these days.
 
2021-04-18 10:36:22 PM  
How would you even taste the pepper over the ketchup?
 
2021-04-18 10:42:07 PM  
Pre-pepper, no salt until the steaks come off to rest.
 
2021-04-18 10:44:35 PM  
I'll post pepper your mom subs
 
2021-04-18 10:54:02 PM  

Mugato: The actor?




Fark user imageView Full Size
 
2021-04-18 10:58:37 PM  

invictus2: Mugato: The actor?[Fark user image image 262x192]


Y'all are young.

Fark user imageView Full Size
 
2021-04-18 11:00:23 PM  
Well. You see. This is actually a pretty interesting question. The answer depends entirely on whether you are cooking your steak in an air fryer or an Instant Pot... wait... where are you going? ... I have appliances to evangelize... come back... sous vide loves you!
 
2021-04-18 11:01:42 PM  
obvs. quite a while since I made steaks, but I've heard different things.

the part of heating the volatiles makes sense (also why vaghaar/tadka/tarka gets either dry-roasted or heated in oil)

but the part about how pepper can get burnt easily, also makes sense.

now can we do the one about whether to pre-salt scrambled eggs / omelette or not.
 
2021-04-18 11:44:17 PM  
It's a piece of New York steak. It's a waste of time no matter what.
 
2021-04-18 11:48:46 PM  
I was interested until he started gnawing on the samples like a farking cow chewing it's cud.  Pet peeve I guess but I didn't need to hear that slob sucking on his meat
 
2021-04-19 12:00:21 AM  
The real question is when to pepper your delicious 50 gallon drum of prepper potato soup.
 
2021-04-19 12:15:51 AM  

caffeine_addict: I was interested until he started gnawing on the samples like a farking cow chewing it's cud.  Pet peeve I guess but I didn't need to hear that slob sucking on his meat


I DNWTFV, but, just, ugh. now I'm glad I did not.

I mean, I kind of enjoy some of those Mukbang-type vidyas where people buy and consume e.g. every kind of SPAM possible, or all the frozen dumpings at H-Mart - but only with the sound turned off. that whole ASMR kick? yeah, just yeahno.

Ghastly: The real question is when to pepper your delicious 50 gallon drum of prepper potato soup.


Fark user imageView Full Size
 
2021-04-19 12:28:49 AM  

tintar: caffeine_addict: I was interested until he started gnawing on the samples like a farking cow chewing it's cud.  Pet peeve I guess but I didn't need to hear that slob sucking on his meat



I DNWTFV, but, just, ugh. now I'm glad I did not.


I mean, I kind of enjoy some of those Mukbang-type vidyas where people buy and consume e.g. every kind of SPAM possible, or all the frozen dumpings at H-Mart - but only with the sound turned off. that whole ASMR kick? yeah, just yeahno.


Ghastly: The real question is when to pepper your delicious 50 gallon drum of prepper potato soup.



[Fark user image 850x478]


when he accidently eats his shiat drum when he thinks it's a beef stew


Fark user imageView Full Size

It tastes like shiat!
 
2021-04-19 12:40:15 AM  
Freshly cracked pepper, sea salt, vac bag it and into the sous vide bath at 135 degrees for a couple of hours. When it comes out sear it with a searing torch and voila!
 
2021-04-19 1:21:16 AM  

tintar: caffeine_addict: I was interested until he started gnawing on the samples like a farking cow chewing it's cud.  Pet peeve I guess but I didn't need to hear that slob sucking on his meat

I DNWTFV, but, just, ugh. now I'm glad I did not.

I mean, I kind of enjoy some of those Mukbang-type vidyas where people buy and consume e.g. every kind of SPAM possible, or all the frozen dumpings at H-Mart - but only with the sound turned off. that whole ASMR kick? yeah, just yeahno.

Ghastly: The real question is when to pepper your delicious 50 gallon drum of prepper potato soup.

[Fark user image image 850x478]


Dude needs to be dead
 
2021-04-19 2:51:31 AM  

NINEv2: tintar: caffeine_addict: I was interested until he started gnawing on the samples like a farking cow chewing it's cud.  Pet peeve I guess but I didn't need to hear that slob sucking on his meat

I DNWTFV, but, just, ugh. now I'm glad I did not.

I mean, I kind of enjoy some of those Mukbang-type vidyas where people buy and consume e.g. every kind of SPAM possible, or all the frozen dumpings at H-Mart - but only with the sound turned off. that whole ASMR kick? yeah, just yeahno.

Ghastly: The real question is when to pepper your delicious 50 gallon drum of prepper potato soup.

[Fark user image image 850x478]

Dude needs to be dead


He had a stroke last year, if that helps.
 
2021-04-19 3:04:23 AM  

nakmuay: NINEv2: tintar: caffeine_addict: I was interested until he started gnawing on the samples like a farking cow chewing it's cud.  Pet peeve I guess but I didn't need to hear that slob sucking on his meat

I DNWTFV, but, just, ugh. now I'm glad I did not.

I mean, I kind of enjoy some of those Mukbang-type vidyas where people buy and consume e.g. every kind of SPAM possible, or all the frozen dumpings at H-Mart - but only with the sound turned off. that whole ASMR kick? yeah, just yeahno.

Ghastly: The real question is when to pepper your delicious 50 gallon drum of prepper potato soup.

[Fark user image image 850x478]

Dude needs to be dead

He had a stroke last year, if that helps.


I don't enjoy living with these thoughts, but it does help. My three year old dog has done more good things that have benefited the world than that bastige has in his too long of a life.

Deep breath.

Fark user imageView Full Size
 
2021-04-19 4:30:15 AM  
Why not both?
 
2021-04-19 5:55:50 AM  
"S&P, the choice for me..." (Letterkenny)
Youtube Wucj-cHGTw4


Used to not do any of it.

Anymore pre pepper and salt.
 
2021-04-19 6:02:06 AM  
TRY THE FISH!
Fark user imageView Full Size
 
2021-04-19 6:40:03 AM  
tintar: obvs. quite a while since I made steaks, but I've heard different things.

the part of heating the volatiles makes sense (also why vaghaar/tadka/tarka gets either dry-roasted or heated in oil)

but the part about how pepper can get burnt easily, also makes sense.

now can we do the one about whether to pre-salt scrambled eggs / omelette

Ahh, scrambled eggs. I'm enjoying this powdered Worcestershire.
Pepper of course. I salt with 'Old Bay'.
 
2021-04-19 8:17:23 AM  
Pre Salt, pepper and garlic powder.  Then either in the smoker or grill depending on the cut.

/Tri tip FTW!!
 
2021-04-19 8:22:20 AM  

ltnor: EnzoTheCoder: Just put on extra A1 and you don't have to worry about it.

Stop it you


Everyone knows anything fancier than ketchup is just putting on airs
 
2021-04-19 8:52:38 AM  
I'm at work and can't see the link, but I know the guys at Sous Vide Everything did this experiment and found that the pepper tasted much better after. They didn't realize they were scorching pepper until that point, there was that much of a difference in flavor.

I've had to go vegetarian for health reasons so I haven't been able to really test this myself... YMMV
 
2021-04-19 10:59:56 AM  

Extra Virgin Geek Olive Oil: I'm at work and can't see the link, but I know the guys at Sous Vide Everything did this experiment and found that the pepper tasted much better after. They didn't realize they were scorching pepper until that point, there was that much of a difference in flavor.

I've had to go vegetarian for health reasons so I haven't been able to really test this myself... YMMV


I can't trust that source. Now if they air fried everything
 
2021-04-19 11:51:10 AM  

Axeofjudgement: [YouTube video: "S&P, the choice for me..." (Letterkenny)]

Used to not do any of it.

Anymore pre pepper and salt.


For good expensive beef, Wayne is correct. Filet or snake river farms gets salt overnight. My steaks gets a Montreals coating and an overnight worcesterchestershshire bath.

/Squirrely Dandlin'? Maybe
//but that's my happy place
 
2021-04-19 1:49:13 PM  

pheelix: no salt until the steaks come off to rest.


You're doing it wrong
 
2021-04-19 2:03:44 PM  

CivilizedTiger: pheelix: no salt until the steaks come off to rest.

You're doing it wrong


However, I don't think the salt used to dry brine meat is kept on for seasoning.
 
2021-04-19 6:18:59 PM  

NINEv2: Axeofjudgement: [YouTube video: "S&P, the choice for me..." (Letterkenny)]

Used to not do any of it.

Anymore pre pepper and salt.

For good expensive beef, Wayne is correct. Filet or snake river farms gets salt overnight. My steaks gets a Montreals coating and an overnight worcesterchestershshire bath.

/Squirrely Dandlin'? Maybe
//but that's my happy place


I can see a worachestershire bath if I was using it for other things like some cheap flank or "stew meat" for fajitas or a take on steak sandwiches.

For actual steak and steak is the star? No..... no.... no...

Then again I kinda usually throw the steak on. Add worschestershire and maybe lime in the grill. Get my crust started, pull em out. Hack em into strips. Add more sauce and maybe lime then i finish up with a pan seer.

But that's normally cause I'm cooking for others as well as myself, and I can eat steak not quite blue, but pretty damn close. And one does not do that while considering others.
 
2021-04-19 7:34:37 PM  
Both. I use lots of pepper when cooking just about anything.
 
2021-04-19 7:35:04 PM  

Axeofjudgement: NINEv2: Axeofjudgement: [YouTube video: "S&P, the choice for me..." (Letterkenny)]

Used to not do any of it.

Anymore pre pepper and salt.

For good expensive beef, Wayne is correct. Filet or snake river farms gets salt overnight. My steaks gets a Montreals coating and an overnight worcesterchestershshire bath.

/Squirrely Dandlin'? Maybe
//but that's my happy place

I can see a worachestershire bath if I was using it for other things like some cheap flank or "stew meat" for fajitas or a take on steak sandwiches.

For actual steak and steak is the star? No..... no.... no...

Then again I kinda usually throw the steak on. Add worschestershire and maybe lime in the grill. Get my crust started, pull em out. Hack em into strips. Add more sauce and maybe lime then i finish up with a pan seer.

But that's normally cause I'm cooking for others as well as myself, and I can eat steak not quite blue, but pretty damn close. And one does not do that while considering others.


Well, then you shouldn't want any. More for me :)

I reserve that treatment specifically for chuck roasts on the grill. Not blue, but I pull them off at 118 so usually the stall at 122. I've been doing them that way since college and I haven't tweaked the recipe at all. Guess I just found my personal sweet spot?

I rarely buy ribeyes or porterhouses, but if I do I avoid the marinades. YMMV, of course.
 
2021-04-19 8:42:00 PM  

NINEv2: Axeofjudgement: NINEv2: Axeofjudgement: [YouTube video: "S&P, the choice for me..." (Letterkenny)]

Used to not do any of it.

Anymore pre pepper and salt.

For good expensive beef, Wayne is correct. Filet or snake river farms gets salt overnight. My steaks gets a Montreals coating and an overnight worcesterchestershshire bath.

/Squirrely Dandlin'? Maybe
//but that's my happy place

I can see a worachestershire bath if I was using it for other things like some cheap flank or "stew meat" for fajitas or a take on steak sandwiches.

For actual steak and steak is the star? No..... no.... no...

Then again I kinda usually throw the steak on. Add worschestershire and maybe lime in the grill. Get my crust started, pull em out. Hack em into strips. Add more sauce and maybe lime then i finish up with a pan seer.

But that's normally cause I'm cooking for others as well as myself, and I can eat steak not quite blue, but pretty damn close. And one does not do that while considering others.

Well, then you shouldn't want any. More for me :)

I reserve that treatment specifically for chuck roasts on the grill. Not blue, but I pull them off at 118 so usually the stall at 122. I've been doing them that way since college and I haven't tweaked the recipe at all. Guess I just found my personal sweet spot?

I rarely buy ribeyes or porterhouses, but if I do I avoid the marinades. YMMV, of course.


We all do the trash meats different. I can respect that 🍻
 
2021-04-19 10:02:38 PM  

Axeofjudgement: NINEv2: Axeofjudgement: NINEv2: Axeofjudgement: [YouTube video: "S&P, the choice for me..." (Letterkenny)]

Used to not do any of it.

Anymore pre pepper and salt.

For good expensive beef, Wayne is correct. Filet or snake river farms gets salt overnight. My steaks gets a Montreals coating and an overnight worcesterchestershshire bath.

/Squirrely Dandlin'? Maybe
//but that's my happy place

I can see a worachestershire bath if I was using it for other things like some cheap flank or "stew meat" for fajitas or a take on steak sandwiches.

For actual steak and steak is the star? No..... no.... no...

Then again I kinda usually throw the steak on. Add worschestershire and maybe lime in the grill. Get my crust started, pull em out. Hack em into strips. Add more sauce and maybe lime then i finish up with a pan seer.

But that's normally cause I'm cooking for others as well as myself, and I can eat steak not quite blue, but pretty damn close. And one does not do that while considering others.

Well, then you shouldn't want any. More for me :)

I reserve that treatment specifically for chuck roasts on the grill. Not blue, but I pull them off at 118 so usually the stall at 122. I've been doing them that way since college and I haven't tweaked the recipe at all. Guess I just found my personal sweet spot?

I rarely buy ribeyes or porterhouses, but if I do I avoid the marinades. YMMV, of course.

We all do the trash meats different. I can respect that 🍻


Actually (and apologies to all for posting this again) I'll take this:
Fark user imageView Full Size

over a ribeye/strip/porterhouse almost any day. The longer it's considered "trash" meat the longer it stays cheap(ish). The above became the below:
Fark user imageView Full Size

and was enjoyed over three days. Red rare, but not cold. Those leftovers, sliced thin and piled on french bread with swiss, lettuce, red onion, mayo, and a drizzle of french/western dressing were so damn good.

But yeah, to each their own *clinksies*
 
2021-04-20 4:16:04 AM  

NINEv2: Axeofjudgement: NINEv2: Axeofjudgement: NINEv2: Axeofjudgement: [YouTube video: "S&P, the choice for me..." (Letterkenny)]

Used to not do any of it.

Anymore pre pepper and salt.

For good expensive beef, Wayne is correct. Filet or snake river farms gets salt overnight. My steaks gets a Montreals coating and an overnight worcesterchestershshire bath.

/Squirrely Dandlin'? Maybe
//but that's my happy place

I can see a worachestershire bath if I was using it for other things like some cheap flank or "stew meat" for fajitas or a take on steak sandwiches.

For actual steak and steak is the star? No..... no.... no...

Then again I kinda usually throw the steak on. Add worschestershire and maybe lime in the grill. Get my crust started, pull em out. Hack em into strips. Add more sauce and maybe lime then i finish up with a pan seer.

But that's normally cause I'm cooking for others as well as myself, and I can eat steak not quite blue, but pretty damn close. And one does not do that while considering others.

Well, then you shouldn't want any. More for me :)

I reserve that treatment specifically for chuck roasts on the grill. Not blue, but I pull them off at 118 so usually the stall at 122. I've been doing them that way since college and I haven't tweaked the recipe at all. Guess I just found my personal sweet spot?

I rarely buy ribeyes or porterhouses, but if I do I avoid the marinades. YMMV, of course.

We all do the trash meats different. I can respect that 🍻

Actually (and apologies to all for posting this again) I'll take this:
[Fark user image image 364x750]
over a ribeye/strip/porterhouse almost any day. The longer it's considered "trash" meat the longer it stays cheap(ish). The above became the below:
[Fark user image image 364x750]
and was enjoyed over three days. Red rare, but not cold. Those leftovers, sliced thin and piled on french bread with swiss, lettuce, red onion, mayo, and a drizzle of french/western dressing were so damn good.

But yeah, to each their own *clinksies*


🍻 bud!
 
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