THE STEAK THREAD, served a la Man

[8bit]

Really enjoying the Costco cowboy steaks just now. Did another one on Sunday which generously fed my wife and I and enough left over for a couple of steak sandwiches this week. Dry brined overnight, seasoned with A&O Texas Steak rub in the morning then about 45 min at 130*C in the oven and then zapped in the skillet. Slightly over-zapped this time but still very tender and tasty.

[ruggedscotty]

so popped into local butcher asked if he had a porterhouse..... ill cut you one...



brought it home and seasoned it, and oiled it and left it out....



into the pan and seared it then down on the heat and let it cook.

lovely

[eyebeebe]

Found a 900g lump of USDA ribeye lurking in the bottom of the chest freezer that went in in November 2022. Yes, I’m that sad that when I portion it up I label it with the cut, weight, date and ideally breed (I think this was an Angus). Didn’t have too high hopes, but turned out very well. Defrosted yesterday afternoon and dry brined at midnight. On the kamado at 105 degrees until it hit 49. Off to rest while the coals got hot and then 2 minutes each side.

Perfect medium-rare to medium with a lovely crust. Exceeded expectations by a long way.

[Harry Flashman]

Ribeye joint, salted and dried.



Sliced off a couple of steaks, smoked them over charcoal with lots of rosemary until they were at 50C.





Beasted with fire!



Removed at 60C, rested for a touch, then devoured, a perfect (for me) rose pink medium.

[48k]

Bank holiday treat - 57 quids worth of porterhouse



Out of the fridge 2 hours ahead of cooking. Spuds in the oven to bake at 200 for 90 mins. Light the BBQ.



Steak in the other oven at 110c until the internal temperature hit 43c.


Then out to rest wrapped in foil for 30 mins (I started the steak too early) then on to the BBQ for 2-3 mins each side.





Came out just how I wanted it.


Quickly mash the spuds with cheese.


Add a slice of cheese on top and grill.


And carve the steak.


Quite happy with that. Sandwiches tomorrow.

[illmonkey]

Oh my days 48k, looks perfect. Love a dirty steak! (Cooked direct on coals/wood)

[AlvinSultana]

Hagrid thinks I have not spotted him. But its only a matter of time before the Currant Mrs Sultana decides that its time he went to Iceland.

[AlvinSultana]

This was a Sirloin from Carol.

[48k]

AlvinSultana said:

This was a Sirloin from Carol.

Amazing marbling on that

[thebraketester]

AlvinSultana said:

This was a Sirloin from Carol.

Ding dong merrily on high!!!!

[AlvinSultana]

48k said:

AlvinSultana said:

This was a Sirloin from Carol.

Amazing marbling on that

Older animals produce fabulous meat.

Carol was almost 48 months by the time we killed her. (couldn’t get her in calf)

In our experience age is probably the most important ingredient to create top end beef.

Picanha also from Carol.

[sean ie3]

Picanha, I can't get on with it, as flavoursome as ribeye and the same chew as sirloin should be all good but for me, no, looking forward to a porterhouse for my birthday.

[Motorman74]

First tomahawk of the year, reverse seared on the Weber Mastertouch - could have done with the cast iron insert for some better grill marks but it was fantastic regardless.

Forgot to take some pictures once it was cut up.

[Tickle]

Mrs Tickle got some rib on the bone a scallops earlier.


[url]

|https://forums-images.pistonheads.com/83951/202405118136508[/url]



Money shot, reverse seared. Out the oven at 49 Deg.

[Greshamst]

Still getting to grips with the kettlejoe, had to finish the steak on a plancha plate on the gas bbq unfortunately.

Lovely Saturday dinner though.