THE STEAK THREAD, served a la Man

[PedroB]

LordGrover said:

HarryW said:

PedroB said:

At last a piece of steak that looks like it's been cooked properly.....


far too many raw not rare steaks for my liking on the thread.....

Yep, looks perfect to me.
I know many prefer blue and even raw meat, but that is what I'd expect if I ordered rare.

Cheers lads, this is how I like my steak, but each to their own, like many things, there is no 'wrong' way of doing it, just the way you prefer.

As for the Ginger Pig, their meat is second to none IMO but it isn't cheap. That said, stuff like their (excellent) sausages aren't too pricey. The fillet steak I bought was about £55/kg.

[LordGrover]

scottri said:

Yeah, reverse sear is great isnt it, the above pics was from my first go and i'll deffo be doing it again.

https://www.youtube.com/watch?v=GZ4xl7XJM08

Tried this at the weekend. Got my timing wrong and overcooked it but I can see the merits.
Will experiment some more.

[13aines]

I have this cracking big rib eye on the bone to cook. Dug it out of the freezer to cheer me up - uni exams this week!

Edited by 13aines on Monday 11th May 11:40

[TKF]

Cheap overdone steak, served in a bowl on what appears to be a bed. Thanks for sharing.

[illmonkey]

TKF said:

Cheap overdone steak, served in a bowl on what appears to be a bed. Thanks for sharing.

[poing]

I'm a particular fan of the easter egg box and crisp packet on the floor, classy. Can we guess the flavour of the crisps? I'm going for Tomato Ketchup flavour.

Haven't had a steak for months and looking through this thread (excluding the bed steak) has made me decide what I'm having tomorrow. Off to my local farm shop in the morning, love eating a steak that I spoke to a few months ago while it was still standing

[Poisson96]

I have no idea why I posted earlier. Hilarious reading it back, fk me it was awful and I await the deserved abuse :P (except my horrid comment after taking it down) I do apologise. Resume steaking folks, I'll try next time to post when less under the influence and more when I buy an actual proper steak XD

[dazco]

Poisson96 said:

I have no idea why I posted earlier. Hilarious reading it back, fk me it was awful and I await the deserved abuse :P (except my horrid comment after taking it down) I do apologise. Resume steaking folks, I'll try next time to post when less under the influence and more when I buy an actual proper steak XD

No idea what you posted but well done for the honest self critique.

We've all done it , don't be harsh on yerself

[Poisson96]

dazco said:

Poisson96 said:

I have no idea why I posted earlier. Hilarious reading it back, fk me it was awful and I await the deserved abuse :P (except my horrid comment after taking it down) I do apologise. Resume steaking folks, I'll try next time to post when less under the influence and more when I buy an actual proper steak XD

No idea what you posted but well done for the honest self critique.

We've all done it , don't be harsh on yerself

I got a random steak in a messy pit of a room XD Self criticism is the best for such disasters. Now want a proper steak

[fredt]

[Chris Type R]

Was that the starter steak ?

[toohuge]

It's been a while since I posted on the steak thread, been a little busy with work and moving etc. Some really good steaks on this thread!

Here are 6 porterhouse steaks we did for some colleagues of my wife:



Sadly, no after pictures as these were all eaten by guests, but they tasted good... despite the blanket request for medium temperature

Tonight we tried some strips... I decided to cook these for longer at a lower temperature to avoid some of the heavier charing you can see in other attempts.
Airing at room temperature with olive oil, salt and pepper rubbed on both sides:


Perfection:

[Dave200]

toohuge said:

I couldn't agree more! None of this uncooked, look-how-rare-I-can-make-it nonsense. Unless you're eating the finest cut of filet, there is no excuse for having a fleshy, bloody centre to a steak.

[anonymous-user]

Dave200 said:

I couldn't agree more! None of this uncooked, look-how-rare-I-can-make-it nonsense. Unless you're eating the finest cut of filet, there is no excuse for having a fleshy, bloody centre to a steak.

It's not compulsory, but there is definitely an excuse.

[krallicious]

Dave200 said:

I couldn't agree more! None of this uncooked, look-how-rare-I-can-make-it nonsense. Unless you're eating the finest cut of filet, there is no excuse for having a fleshy, bloody centre to a steak.

In your opinion

[Luca Brazzi]

2 x 16oz sirloin last night. Reverse sear.....wow, just wow!

.

.

.


Using a meat temp probe, 130C and 42mins to get to 51C internal temp (on the probe), rested for 10mins where temp went up to 57C, then 45sec each side on a super hot skillet. Fantastic taste all the way through.

(The probe seems to be inaccurate, which is why 51C sounds way too low)

[anonymous-user]

just made a lovely sauce for steak.

1 teaspoon each garlic & ginger
25ml of worcester sauce
5ml lemon juice
black pepper

works well hot heat

[HarryW]

Luca Brazzi said:

2 x 16oz sirloin last night. Reverse sear.....wow, just wow!

.

.

.


Using a meat temp probe, 130C and 42mins to get to 51C internal temp (on the probe), rested for 10mins where temp went up to 57C, then 45sec each side on a super hot skillet. Fantastic taste all the way through.

(The probe seems to be inaccurate, which is why 51C sounds way too low)

They look good, not sure if I'm more impressed with the steak or the fact your misses can handle a 16oz steak, mine struggles with 6 let alone 16.. hehe:

[48Valves]

First time cooking steak directly on the charcoal.

I used a couple of Tesco finest 28 day sirloin's and big K restaurant grade charcoal. I must say they were two of the best tasting steaks I've ever cooked.

[Pixel-Snapper]

M&S thick cut Sirloin with mushroom sauce, braised carrot & spinach and double cooked chips.