THE STEAK THREAD, served a la Man
Discussion
I've yet to have a steak in the UK that can rival what the USA can offer. These are from my recent trip to Miami, bought from Costco and cooked by a Chef friend.
Just incase you don't get a sence of scale, these were 3" thick Ribeyes. He marinades them in a light brine solution with garlic and herbs for 3 days, sealed them in a hot pan and finished to medium rare in the oven. Quite simply the best steak I've ever had, the flavor and texture were unbelieveable
Just incase you don't get a sence of scale, these were 3" thick Ribeyes. He marinades them in a light brine solution with garlic and herbs for 3 days, sealed them in a hot pan and finished to medium rare in the oven. Quite simply the best steak I've ever had, the flavor and texture were unbelieveable
Du1point8 said:
My preferred method:
I tried with feather steak and it was beautiful.
1) season and oil the steak quite heavily to give a nice crust later.
2) whilst waiting for it to get to room temp, preheat oven to 125-135 degrees C
3) put steak on rack in the oven for 20+ mins, mine was 350g so it went in for 20 mins.
4) take steak out to rest for 15 mins.
5) just before resting done heat a pan/griddle up as hot as it can go... can use oil if you want its your choice.
6) sear on both sides for 1 - 2 mins on your preference.
7) serve.
Beautiful and bar trying sous vide, this is my new way to cook steak.
Gives a very tender and moist medium rare to rare steak, but to be honest as its so tender I don't care that its not rare to blue like I normally have.
This better be good MrD, I'm trying it tonight!I tried with feather steak and it was beautiful.
1) season and oil the steak quite heavily to give a nice crust later.
2) whilst waiting for it to get to room temp, preheat oven to 125-135 degrees C
3) put steak on rack in the oven for 20+ mins, mine was 350g so it went in for 20 mins.
4) take steak out to rest for 15 mins.
5) just before resting done heat a pan/griddle up as hot as it can go... can use oil if you want its your choice.
6) sear on both sides for 1 - 2 mins on your preference.
7) serve.
Beautiful and bar trying sous vide, this is my new way to cook steak.
Gives a very tender and moist medium rare to rare steak, but to be honest as its so tender I don't care that its not rare to blue like I normally have.
A little late to upload.....
Christmas dinner for the OH and I is usually something barbecued.... this year, we went for a rib eye to share. It weighed in a nice 2.5lb (40 OZ). Seasoned with salt and pepper and grilled on the barbecue, 8 minutes each side and left to rest before slicing.
Delicious
Chris
Christmas dinner for the OH and I is usually something barbecued.... this year, we went for a rib eye to share. It weighed in a nice 2.5lb (40 OZ). Seasoned with salt and pepper and grilled on the barbecue, 8 minutes each side and left to rest before slicing.
Delicious
Chris
Edited by toohuge on Sunday 18th January 23:14
ali_kat said:
Du1point8 said:
My preferred method:
I tried with feather steak and it was beautiful.
1) season and oil the steak quite heavily to give a nice crust later.
2) whilst waiting for it to get to room temp, preheat oven to 125-135 degrees C
3) put steak on rack in the oven for 20+ mins, mine was 350g so it went in for 20 mins.
4) take steak out to rest for 15 mins.
5) just before resting done heat a pan/griddle up as hot as it can go... can use oil if you want its your choice.
6) sear on both sides for 1 - 2 mins on your preference.
7) serve.
Beautiful and bar trying sous vide, this is my new way to cook steak.
Gives a very tender and moist medium rare to rare steak, but to be honest as its so tender I don't care that its not rare to blue like I normally have.
This better be good MrD, I'm trying it tonight!I tried with feather steak and it was beautiful.
1) season and oil the steak quite heavily to give a nice crust later.
2) whilst waiting for it to get to room temp, preheat oven to 125-135 degrees C
3) put steak on rack in the oven for 20+ mins, mine was 350g so it went in for 20 mins.
4) take steak out to rest for 15 mins.
5) just before resting done heat a pan/griddle up as hot as it can go... can use oil if you want its your choice.
6) sear on both sides for 1 - 2 mins on your preference.
7) serve.
Beautiful and bar trying sous vide, this is my new way to cook steak.
Gives a very tender and moist medium rare to rare steak, but to be honest as its so tender I don't care that its not rare to blue like I normally have.
069 by ali_kat_xx, on Flickr
Cooked as per above, after the oven
075 by ali_kat_xx, on Flickr
On the plate after 2 mins either side, with triple cooked chips done in the AirFryer details here
076 by ali_kat_xx, on Flickr
079 by ali_kat_xx, on Flickr
It was beautiful but a little tough, I think it needed to be in the oven slightly longer maybe?
Back on the steak thread again.... a friend of mine and I stumbled upon Porterhouse cuts on sale....
Anyway:
Weighing in at 1.65 lb (just over 26 oz) seasoned with just salt, pepper and olive oil and left for about 1.5 hours to get to room temperature and to breath.
Following that, 3 mins on each side on a hot griddle - followed by 3 -5 minutes each side in an oven at 400 F....
Note, the filet side is a little rarer than the strip side. I wanted to make sure the fat on the strip melted....
It came out really well. The crust on the steak was perfect.
Chris
Anyway:
Weighing in at 1.65 lb (just over 26 oz) seasoned with just salt, pepper and olive oil and left for about 1.5 hours to get to room temperature and to breath.
Following that, 3 mins on each side on a hot griddle - followed by 3 -5 minutes each side in an oven at 400 F....
Note, the filet side is a little rarer than the strip side. I wanted to make sure the fat on the strip melted....
It came out really well. The crust on the steak was perfect.
Chris
My a la man steak. 19oz+ of well aged ribeye, with onions and garlic cooked in red wine, and a load of horseradish.
If I remember correctly I reverse seared it, cooking in a 135C oven on a rack to just over 50C I think, then searing in a very hot pan for a minute or two. It was nice, but a bit of a faff - i'd just cook it in a pan like usual next time I think.
It got demolished in record time, having not long come out from a week in hospital.
Edited by 13aines on Saturday 31st January 17:00
hairyben said:
Anyone cooked a chateaubriand at home?
Partial to a bit of fillet generally but the chateaubriand we've had out a few times has been sublime, wondering whether it was the cooking, the cut, or just that the places had top meat etc.
Yep it's just the thicker end of the fillet, rather than slice into steaks you cook the desired amount whole. I sear it and then into an oven at180c and then check the internal temp with a thermometer until cooked to your liking, rest for 20 mins and then carve at a slight angle into 2/3rd inch slices. Partial to a bit of fillet generally but the chateaubriand we've had out a few times has been sublime, wondering whether it was the cooking, the cut, or just that the places had top meat etc.
hairyben said:
Anyone cooked a chateaubriand at home?
Partial to a bit of fillet generally but the chateaubriand we've had out a few times has been sublime, wondering whether it was the cooking, the cut, or just that the places had top meat etc.
M&S do one that gets reduced sometimes, I grab it then Partial to a bit of fillet generally but the chateaubriand we've had out a few times has been sublime, wondering whether it was the cooking, the cut, or just that the places had top meat etc.
Cook as per the instruction on the pack
Being married to a vegetarian, a man has to treat himself every now and then. So I went to the local award winning butchers and got myself a lovely little 10oz ribeye.
Seasoned both sides, rubbed with a little oil
3 minutes each side on the hot griddle
Left to rest for a short while, and thoroughly enjoyed
Seasoned both sides, rubbed with a little oil
3 minutes each side on the hot griddle
Left to rest for a short while, and thoroughly enjoyed
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