THE STEAK THREAD, served a la Man

THE STEAK THREAD, served a la Man

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Ranger 6

7,166 posts

255 months

Sunday 17th December 2023
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Following my recent question about where to go in Florence for a good Bistecca, we went last night and did the full tourist thing.

1.4kg of the best Chiana beef, cooked rare and served with a litre of the house chianti.



sunnygym

1,011 posts

181 months

Sunday 17th December 2023
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900g porterhouse - it was sublime

Wadeski

8,325 posts

219 months

Monday 25th December 2023
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So after many years of poo-pooing the reverse sear method, it finally came good.

With two 3lb bone in rib-eyes (aka Cowboy steaks) for Christmas eve, oven cooking was inevitable and reverse sear was the only way to avoid a big wait between courses.

90 mins in a 250F oven to come up to 130F, then rest and 2 mins per side in a smoking hot pan.

Peppercorn brandy sauce with broccolini and polenta on the side. Couldnt have turned out better.

Edited by Wadeski on Monday 25th December 03:25

Tickle

5,242 posts

210 months

Monday 25th December 2023
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Got this for today


illmonkey

18,554 posts

204 months

Monday 25th December 2023
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Your food is always great Tickle, so expectations are high!

Never doubt the reverse sear Wadeski… looks great

Tickle

5,242 posts

210 months

Thursday 28th December 2023
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illmonkey said:
Your food is always great Tickle, so expectations are high!

Never doubt the reverse sear Wadeski… looks great
Thanks. I didn't get any money shot photo's of the rib once cooked, much going on in the kitchen. Pulled out the oven at 54 Deg and wrapped and rested for 30 mins.

One thing I did try was this stuff...



I mixed it with melted butter and salt, and basted the meat throughout cooking. Left a lovely outer, very indulgent but nice.


illmonkey

18,554 posts

204 months

Friday 8th March
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Just me and my little £6 steak, amazing quality for £6 as always!

Reverse seared, cos it makes a difference wink




ferret50

1,527 posts

15 months

Saturday 9th March
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tongue outtongue outtongue outtongue outtongue out

Calza

2,042 posts

121 months

Sunday 10th March
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Have had ribeye in my freezer for a while now due to a couple of cancelled events. I have a 1.2kg slab and a 380g cut and went for the smaller one last night. It had been thawing and drying since Friday afternoon so was totally dry.

Took it up to an internal point of 53 then it got to 56 while resting. Unfortunately the sear was very disappointing and I'm not really sure why, it was also a bit pinker than I was expecting (no problem there although I like a fattier cut a bit more cooked).

Tasted fantastic though!






seabod91

650 posts

68 months

Sunday 10th March
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Ribeye for tonight, currently dry brining.

smithyithy

7,450 posts

124 months

Thursday 14th March
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Forgot to post this the other week - last minute single person's Valentines laughlaugh

Popped into Waitrose on the way home from work just to grab whatever was available, ended with this unit..





Girth..



Home made chips..



Reverse sear..



Didn't get a cross section as I was so hungry, but suffice to say it was immense and the wine was surprisingly good too..




Semmelweiss

1,740 posts

202 months

Thursday 14th March
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Today is Steak & BJ day. Or just steak day, for the married and the single...

UTH

9,407 posts

184 months

Thursday 14th March
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smithyithy said:
Forgot to post this the other week - last minute single person's Valentines laughlaugh

Popped into Waitrose on the way home from work just to grab whatever was available, ended with this unit..





Girth..



Home made chips..



Reverse sear..



Didn't get a cross section as I was so hungry, but suffice to say it was immense and the wine was surprisingly good too..

Big fan of that Waitrose steak.

I assume you like that pan for steak? I have one of these but as most will know, having fairly deep ridges isn't actually great for getting a good sear on the steak: https://aolcookshop.co.uk/products/le-creuset-sign...

I am a Le Creuset brand we though, so I'd be keen to get one of the ones you have......

smithyithy

7,450 posts

124 months

Thursday 14th March
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Yeah I was just using an old frying pan previously so wanted to invest in something a bit better for steaks, burgers etc.. I did consider the grillet but went for the large sized 'signature' skillet in the end, as I managed to get one for 60% off RRP from a local outlet!

So far it's been really good, using it on an induction hob and it gets crazy hot very quick.. That steak was just about at its limit for fitting, but obviously the bone didn't help and I rarely buy bone-in anyway.

UTH

9,407 posts

184 months

Thursday 14th March
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smithyithy said:
Yeah I was just using an old frying pan previously so wanted to invest in something a bit better for steaks, burgers etc.. I did consider the grillet but went for the large sized 'signature' skillet in the end, as I managed to get one for 60% off RRP from a local outlet!

So far it's been really good, using it on an induction hob and it gets crazy hot very quick.. That steak was just about at its limit for fitting, but obviously the bone didn't help and I rarely buy bone-in anyway.
Good to know, I'm sold.....I'm induction as well, so this sounds ideal.

eyebeebe

3,159 posts

239 months

Thursday 14th March
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Must have been a ribeye weekend.

Dry brined one on Saturday morning for the evening, but ended up going out.

Ended up cooking it Sunday evening after a larger than expected brunch. It was also pissing it down so did it in the oven to 50 degrees then seared on the hob.

Came out very well, but we were still quite full and left enough for steak and onion baguettes on Monday evening. Washed down with a very decent CNdP which led to a second bottle being opened and Monday morning being more of a challenge than it should be.




number2

4,533 posts

193 months

Thursday 14th March
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Bit of fillet, with mushrooms, chips and mac 'n' cheese smile.

paralla

3,883 posts

141 months

Thursday 14th March
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UTH said:
smithyithy said:
Yeah I was just using an old frying pan previously so wanted to invest in something a bit better for steaks, burgers etc.. I did consider the grillet but went for the large sized 'signature' skillet in the end, as I managed to get one for 60% off RRP from a local outlet!

So far it's been really good, using it on an induction hob and it gets crazy hot very quick.. That steak was just about at its limit for fitting, but obviously the bone didn't help and I rarely buy bone-in anyway.
Good to know, I'm sold.....I'm induction as well, so this sounds ideal.
Careful when using enamelled cast iron on induction hobs. You shouldn't be getting them crazy hot at all and you certainly shouldn't be getting them crazy hot very quickly and never use boost unless the pan is full of water. The rapid rise in temperature causes internal stress in the material that can cause catastrophic failure.

Induction causes cast iron to heat rapidly but the enamel is only heated by the cast iron and not the induction so the enamel heats up much more slowly which leads to cracking/crazing of the enamel.

Bring them up to temp gradually and never use boost unless there is liquid in the pan to conduct the heat rapidly away from the surface of the pan.

Have a read of Le Cruset Top 6 Induction Tips here. (I'm a STAUB man myself).

https://www.lecreuset.co.uk/en_GB/induction/cap009...


smithyithy

7,450 posts

124 months

Thursday 14th March
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Good shout to be fair mate! I think I only have it on '7.5' setting out of 10 of the hob, definitely not boosting, but it does seem to get to the required temp quick

deadslow

8,267 posts

229 months

Thursday 14th March
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genuine question - why do many people serve their steaks sliced into strips? I appreciate some countries prefer to eat with only a fork, but I would have thought slicing the steak will cause it to cool down/dry out rapidly. Just a thought.