Houkago no Meikyuu Boukensha: Nippon to Isekai o Ikiki Dekiru You ni Natta Boku wa Level Up ni Isoshimimasu - Vol. 1 Ch. 4

[Romisterie]

Those comments are mostly trolling, I doubt they will complain if they are given free steaks even if it does not conform to what they like.

 

[PHDInSillyism]

Pretty chill so far. Hope it stays this way.

 

[Mah_Buddy_Keith]

are we going to see “anything on steak but whole pure essence of the cow is a sacrilege” argument in the comments again

YES. An Asian I may be, but slathering (jarred) raw garlic and soy sauce on steak is heresy of the highest degree. I'd understand if it was garlic confit/compound butter and a splash of shoyu for extra salt, but straight soy sauce and garlic is monstrous.

 

[Mah_Buddy_Keith]

Marinades can help cheaper, tougher steaks become more tender, depending on what you use in the marinade—pear juice, pineapple juice, certain mushrooms; we had a discussion about this over in the Isekai Izakaya: Nobu discussion thread in the chapter where they talked about mushrooms and steaks.

Only cut I can really condone using a sauce on is filet/tenderloin; it's beef for people who don't actually like beef, which is why it has basically no beef flavor or real bite and restaurants wrap it in bacon and drown it in sauce.

Only time I'd condone the use of sauce on any other cut of beef is if you're going to hammer the fuck out of it, at which point you're going to need the extra moisture of the sauce just to make the dried out piece of shoe leather palatable.

I have an inch-and-a-half thick bone-in ribeye steak that I'm going to make for Thanksgiving. I'm going to season it with salt and pepper, then sous vide it for 48 hours at 132F before finishing it by searing with butter on both sides in a really hot pan just long enough to form a hard crust.

I have a half-dozen inch-thick chuck roasts in my freezer that I plan on cooking the same way.

If you have me half-centimeter-thick bottom round steaks, I'd season them with salt and pepper and flash sear them in a hot pan just to avoid overcooking them, but at no point am I going to marinate or sauce them if I'm making steak because I have the technical skill to cook a thin-cut steak of a tough cut of beef to rare and not hammer it into oblivion.

Only time I'd marinate or sauce beef is if I'm making something like stir-fry, or if the beef itself is close to going bad. But I like beef and the way it tastes; if you don't like beef, I'd understand why you might want to sauce it up, but I'd also suggest you spend your money better because beef, especially steak, is really expensive these days.

I counter with the fact that while it does taste milder...a good tenderloin has excellent flavour. That said, those kind of cuts you have to go out of your way to go to a specialty farm, like "this cow came from a local ranch less than 100km from here." Did exactly that when I was in the industry, having to taste steaks side-by-side before they went on the menu. Alberta AAA was completely flavourless, when Bradner Farms had...some sort of subtle sweetness to the meat. I don't cook professionally anymore as I developed a drinking habit at the end of it, but...it was fun in retrospect.

And in my humble opinion, not everything needs to be a steak. Economical lean cuts can be turned into stir-fry meat because velveting is a thing...or in the case of something like eye round, I prefer to leave them whole and reverse-sear to slice thin as roast beef for sandwiches.

 

[lowarctic]

I 100% came here to make it, yes. Eat your goddamn steak properly if you’re gonna get the fancy kind. Sauces are for the cheap cuts.

Sure.

What was the point of buying the most expensive Steak when he was going to overpower it with black pepper, soy sauce, garlic, wasabi, and excessive butter?

That kind of seasoning is great on some steaks, but like the majority of over-seasoned food it is only seasoned like that to mask the low quality, over-cooked, cheap cuts.

YES. An Asian I may be, but slathering (jarred) raw garlic and soy sauce on steak is heresy of the highest degree. I'd understand if it was garlic confit/compound butter and a splash of shoyu for extra salt, but straight soy sauce and garlic is monstrous.

A good steak only needs salt and pepper.
You can put whatever the hell you want on a cheap steak or a steak you're planning to hammer into a hockey puck.

 

[Pinnaclen]

the new art style is growing on me

 

[favine]

Miso and butter was another interesting combo, though it was a little more difficult to get the ratios right. But there are also a wider variety of flavors so you can change things up if you wana try something spicier.

Thank you. I'll need to make some notes.

 

[notreallyuptothisrightnowsorry]

This new artstyle really matches the overall tone of the manga.

 

[notreallyuptothisrightnowsorry]

Also thank you very much for translating this!

 

[VooXoo]

The isekai is named Do Merda...
"Merda" means "Shit" in italian...

 

[Justanotherson]

I have seen someone said they have problem with this art but i think the art is cute tho. Tskr for the elf’s ears.

 

[kwendy]

Damn heretics.