First of all, that looks awesome. I wouldn’t have thought to use bulgogi marinade but I’d like to try it now. We’ve got a Korean joint in town and the only reason I don’t get bulgogi beef every single time is the black magic they accomplish with spicy pork. Seriously. We need to go back soon.
Secondly, to be dull: there are infinity ways to do steak correctly. Aside from a few axiomatic things like “use heat” and “there should probably salt involved somewhere”, the rest is up for grabs.
Cook over open flame. Cook over an open flame but put the steak in little tower. Cook indirect and then sear. Sear, and then cook indirect. Use a cast iron. Use a grill. Use a cast-iron grill. Marinate. Don’t marinate. Hit it with a knobbly hammer. Under no circumstances hit with a knobbly hammer. Use a thermometer. Use the pads of your hand as a reference for doneness. Use a timer. Use wood for smoke. Use gas because you don’t want to taste the smoke at all…
You end up with broadly the same thing: the steak you want to eat. Unless you set the grill on fire and turn it into a meat football or leave it on so long it turns into a shoe, you’ve succeeded. Enjoy your meal and take pride in the fact that you spent almost as much on meat for the family as you’d spend for one person at a steakhouse.
cause you cooked it. I swear every time I cook after going back and fourth between ordering out of laziness or cooking, I’m always happier that I cooked something. Yeah the craving may remain but that dies in the moment when my eyes widen and I got I made this!!! What the fuck!!!
Also what I’ve learned in my adult years, get a meat thermometer. Yeah you can know how to cook but if you use one, you can seer the turn down the heat and not have to worry as much. Shit like that. Ngl, salmon got better because of it and it’s it’s great to be lazy and slap a marinated salmon in the air fryer and hear the meat thermometer go off and know it’s fully cooked.
And if you’re a pothead, it makes life easier.
Oh! It must be the secret ineffably magnificent ingredient…
love✨No, seriously. 100%%%% recommend marinating EVERYTHING in this.
Korea made the best marinade on earth.
I like to marinate my enemies in it after battle with them.
Not to eat them, though. I’m not a monster. I just put them in for a bit and then release them.
There was a place near me that used to make bulgogi burritos and burgers and they were fucking incredible. Was a sad day when they shut down due to rent increases.
Korean food slaps so fucking hard, I had no idea until I moved to my current city but holy shit it’s all so good. I could eat bibimbap every day and just switch up the protein/sauce if I need variety.
Legit. I found a place that does Korean fried chicken that was so good I definitely gained a few kg eating there before I moved away. The snow cheese flavour was so fucking tasty, googled it and found it it’s just Kraft parmesan and icing sugar 😭
The corn cheese and bulgogi from that place were incredible as well.
Because you’ve only ever gotten a steak from a shitty chain restaurant?
Yes
Well shit, now I’m sad. I dont know where you are but I genuinely hope there is a proper steak joint near you.
I travel all over the US and I always make a point to find a decent steakhouse where ever I go. The best always seem to be in the midwest but there are exceptions.
Heres my favorites in order, do with it what you will.
https://www.archieswaeside.com/
All I have are an outback steakhouse, Texas roadhouse, a shitty restaurant that is super expensive, maybe one or two others that have a good, expensive steaks
You have my deepest sympathies.
Thank you ❤️
I legitimately thought i hated steak because of my experiences. Now I realize the restaurants all just sucked.
If you want a good steak head to the midwest, even the shitty (independent) restaurants do pretty good (not the chains like outback or texas roadhouse).
I’ve had a 500 dollar waygu (yes it had the stupid certificate and everything) in Las Vegas that wasn’t any better than a 30 dollar angus in Iowa.
Most of the “top rated” steakhouse are rated for something completely unrelated to the food like “best atmosphere” or “best wine selection”, things that have nothing to do with the quality of the meat.
In my experience the nicer the restaurant, the worse the steak. And if they are doing gimmicky bullshit for social media it’s because the food sucks. I have found it’s a pretty solid standard to go by. There are of course exceptions to that but it has been a fairly solid guide line for me.
All of that aside look for a place with dry aged beef that can tell you the name of the butcher they bought the cow from. They will be * more * likely to have a decent cut.
And finally, it could just be that steak is not for you, not everyone has to like everything.
I’m around Lincoln Nebraska T_T I gotta look harder
My wife and I spent around 10 years looking for the best place to get a steak in Houston. We tried everywhere and the best steak we ever found was from a guy grilling them on the deck of a bar we used to go to. I asked him his secret. He told me it wasn’t a secret and that it was all in the quality of the meat. He used to be the meat picker for Taste of Texas back in the day and had tons of experience. As far as seasonings he only put teriyaki sauce on the steak while he was searing the first side followed by a quick shake of regular old Cajun seasoning. It was for real one of the best steaks I ever had. Good meat will taste great even if salt and pepper are your only seasonings. Learn to identify a good quality cut of meat.
I recently taught myself to cook steaks in a cast iron skillet and now I will never go back to grilling steaks for as long as I live.
Oh but you must. I have some methods that I will be making videos of that will change your mind. I never wanted to be a content creator but I plan to. I’ve been inspired lately to show what I’ve made.
I will die on the steaks in a skillet hill. On the grill it’s all wizardry. In the skillet it’s all science. I just want a consistently yummy steak without having to invoke the winds or mumble prayers to the spirits of flame. Also I’m in Texas so mosquitoes are all up in my business while grilling.
The mosquitoes are hellish this year. But I’ll have to show you some ideas. Granted I’m blessed by the spirits of the flame. I’m no Guga, he actually lives fairly close by lol. I’ve come up with some hacks -_- some where I had seen 10 foot flames if I wasn’t paying attention–this dumbass had to cool off his propane tank with a hose and probably why the hoa banned grills. I made a hybrid grill.
But I will say cast iron is much more accurate.
Ok but we need to have some real talk here….
Dude, why fork and spoon?! That’s more dish cleaning afterwards! lol 😝
Because my wife is from the Philippines and demands it. Idk she says thats what a lot of people do there so I just assume for every meal, spoon and fork LOL. Better to have it and not need it
Also after I made this, she put some rice on the side LOL
Better to have it and not need it
That’s fair lol.
A real dull man would’ve air fried it 😒
Get a meat thermometer, they eliminate all the possible guesswork of doneness
That sounds delicious and looks great. Congrats!
Bulgogi is pretty high in sugar and sugar helps to break down the proteins in the meat.
So that’s why its so tender. Thank you science.
Maple syrup and soy sauce mixed together is possibly the best steak marinade for the least amount of work. I don’t usually bother to marinate beef, but when I do, it’s a big chungus like flank steak in a gallon ziploc of that marinade, and then onto the grill the next day.
Similarly, soy sauce with a little bit of honey is also a fantastic marinade or flavoring seasoning in general. I use it a lot with salmon (not marinating it).
Hell yeah, brother!
Nooooooo
Those potatoes look steamed and sad, and bulgogi beef should be sliced thin. Also throw away your non stick pans, they are garbage and probably toxic.
3/10 would still eat
It is thin :D
I have that same fillet knife and it is also just a regular knife in my kitchen as well.
We use a knife sharpener every time we use them, and boy it works so well
I’ll be honest I haven’t sharpened mine since I got it, and it has held an edge surprisingly well. That being said, I don’t do much filleting anymore, but she’ll peel a mean potato and then slice a tomato so thin you could lose it in a stack of Bible pages.
Bon appetit. It probably saved you a good $20, too.
I got six for $20! Somehow. Idk. Tasted good.
That’s all that matters.
Congratulations on the steak! It can be daunting if you have never cooked one before.
While I am not one to tell another man what he should do with his own meat, I can say that a marinade is usually not my first option for getting the steak tender.
First off, it starts with the best marbled steak you can afford. There are plenty of “choice” cuts out there that fit the bill and you don’t need to pay top dollar. The extra fats are a good start for the next step.
Reverse sear. Oven bake the steaks at a low temperature for as long as possible. Since most ovens only will go down to 200°F or so, that is what we’ll work with. (Ideally you want lower, but 200 is fine.) The longer you can cook a steak, the better: The extra time at low heat will break down connective tissues really well, even with steaks that you think might end up tough. (Sous vide is an option and you can keep a steak at the proper temp for so long it turns into mush if you wanted.)
After the steak is up to temp, throw that bitch on a smoking hot cast iron pan for just long enough to develop a crust. You should be good after that.
Again, you do you. I prefer no marinades as I just like a steak that is well cooked instead of hiding it behind sauces and such. My main point is that you have options for getting a steak tender, chemical or otherwise. (Salt and pepper should enhance the steak, not hide its flavor.)
