THE STEAK THREAD, served a la Man

[AndyS2]

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

[ali_kat]

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!

[boxst]

[toohuge]

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

Edited by toohuge on Sunday 18th January 23:14

[Chris Type R]

Nice.

[illmonkey]

Finally, I've found a group who don't discrimate steaked cooked as it should be, rare. A few samples from me. I'll ensure to snap all my steaks and upload.

[ali_kat]

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!

So I started with 2 ribs of beef, aged 28 days, that I cut the bone off & cut into 4 (2 for the freezer), from room temperature

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?

[toohuge]

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

[illmonkey]

Friday night is steak night. 22 oz when cooked, I had most of it.

[illmonkey]

Friday night is steak night. 22 oz when cooked, I had most of it.

[boxst]

illmonkey said:

Finally, I've found a group who don't discrimate steaked cooked as it should be, rare. A few samples from me. I'll ensure to snap all my steaks and upload.

Is that even warm in the middle?

[13aines]

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

[Chris Type R]

The bed must have been nice & warm that evening.

[illmonkey]

boxst said:

Is that even warm in the middle?

This is the steak thread, a la Man. It's meat at its finest.

Not really warm, just how I like it, raw.

[HD Adam]

Tonight's burnt offering.
Nice, aged fillet steak cooked medium. Fried taters, onions, mushrooms and asparagus.
Peppercorn sauce with secret ingredient (JD )
Nom.

[hairyben]

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.

[jogon]

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.

[ali_kat]

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

Cook as per the instruction on the pack

[Rosscow]

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

[avaF1]

Tried using a newly bought cast iron skillet recently. made all the difference...!