THE STEAK THREAD, served a la Man
Discussion
The Spruce goose said:
i am sure most of you have never heard of ALDI but i have, and they do a aged steak, which in my opinion is one of the best flavorsome steaks i have had. Beats all the supermarkets and butchers, and would highly recommend it.. no pictures as scoffed it down.
There's a running thread here: ALDI Food Worth Trying?PS - Lidl do aged steaks too.
jimbop1 said:
Looking forward to a picture of a proper cooked steak... None of this namby pamby pink stuff.
Nooooooooooooooohttps://www.youtube.com/watch?v=zrzMhU_4m-g
Of course we will do you well done
On a more serious note, not everyone likes it pink inside so it would be good to see the other side of the coin. Doing well done steak which is still moist is more difficult but it should be doable. The Alain Ducasse method probably is the best bet. I will have a go next weekend.
Edited by Gandahar on Sunday 12th October 11:10
Gandahar said:
jimbop1 said:
Looking forward to a picture of a proper cooked steak... None of this namby pamby pink stuff.
Nooooooooooooooohttps://www.youtube.com/watch?v=zrzMhU_4m-g
Of course we will do you well done
On a more serious note, not everyone likes it pink inside so it would be good to see the other side of the coin. Doing well done steak which is still moist is more difficult but it should be doable. The Alain Ducasse method probably is the best bet. I will have a go next weekend.
Edited by Gandahar on Sunday 12th October 11:10
OHs no-fail method for ribeye is to heat a non-stick pan as hot as it will go, sling the meat in, then give it exactly 1 minute each side, followed by exactly 2 minutes each side, then a 5 minute rest.
No oiling of pans, no seasoning required, no shoving it around. Just follow the timings exactly, and it's perfect every time.
(I was cynical too.)
Mobile Chicane said:
Rib steak can handle being cooked right through.
OHs no-fail method for ribeye is to heat a non-stick pan as hot as it will go, sling the meat in, then give it exactly 1 minute each side, followed by exactly 2 minutes each side, then a 5 minute rest.
No oiling of pans, no seasoning required, no shoving it around. Just follow the timings exactly, and it's perfect every time.
(I was cynical too.)
Thats roughly the other halfs technique (as per JO?) and works perfect - 1 min red hot sear each side and 2-4 mins low each side as prefOHs no-fail method for ribeye is to heat a non-stick pan as hot as it will go, sling the meat in, then give it exactly 1 minute each side, followed by exactly 2 minutes each side, then a 5 minute rest.
No oiling of pans, no seasoning required, no shoving it around. Just follow the timings exactly, and it's perfect every time.
(I was cynical too.)
Not sure if this counts but it is a rump steak only rolled, my current favourite and cost effective roast..
Cooking the Hawksmoor method of a sear on the griddle pan and now currently slow roasting in the oven at 80c until internal temp of 55c.
recipe - http://www.theguardian.com/lifeandstyle/2011/oct/1...
Cooked a little quicker than expected and went a little over at 58c but pleased with the results..
Cooking the Hawksmoor method of a sear on the griddle pan and now currently slow roasting in the oven at 80c until internal temp of 55c.
recipe - http://www.theguardian.com/lifeandstyle/2011/oct/1...
Cooked a little quicker than expected and went a little over at 58c but pleased with the results..
Edited by jogon on Sunday 12th October 19:31
I'm rather ashamed to say that I have never made myself a steak before, where do I start? I have watched quite a few videos on how its meant to be done. I only have a conventional tefal non-stick frying pan, a larger tefal frying pan that's lost its non stick abilities. Is there a cheap meat I can start out on?
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.
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.
Oooh.... I'm a steak fan!
Will post some pics up next time I do one. I have a large cast iron griddle that I use for steak.
Usually choose rib-eye or rump - and ideally aged (21 days minimum!).
Normal technique for me is to let it get to room temperature, pat it dry, rub in salt, pepper and a little (not too much) oil. Get griddle up to 'f
king hot' and then about 3 minutes each side (depending on thickness - I normally try to get steaks around 1 1/2" thick. let it rest for a few minuted, enjoy!
Will post some pics up next time I do one. I have a large cast iron griddle that I use for steak.
Usually choose rib-eye or rump - and ideally aged (21 days minimum!).
Normal technique for me is to let it get to room temperature, pat it dry, rub in salt, pepper and a little (not too much) oil. Get griddle up to 'f
king hot' and then about 3 minutes each side (depending on thickness - I normally try to get steaks around 1 1/2" thick. let it rest for a few minuted, enjoy!Rosscow said:
Oooh.... I'm a steak fan!
Will post some pics up next time I do one. I have a large cast iron griddle that I use for steak.
Usually choose rib-eye or rump - and ideally aged (21 days minimum!).
Normal technique for me is to let it get to room temperature, pat it dry, rub in salt, pepper and a little (not too much) oil. Get griddle up to 'fking hot' and then about 3 minutes each side (depending on thickness - I normally try to get steaks around 1 1/2" thick. let it rest for a few minuted, enjoy!
I do them the same. Learned it from Gordon Ramsey on youtube:Will post some pics up next time I do one. I have a large cast iron griddle that I use for steak.
Usually choose rib-eye or rump - and ideally aged (21 days minimum!).
Normal technique for me is to let it get to room temperature, pat it dry, rub in salt, pepper and a little (not too much) oil. Get griddle up to 'f
king hot' and then about 3 minutes each side (depending on thickness - I normally try to get steaks around 1 1/2" thick. let it rest for a few minuted, enjoy!https://www.youtube.com/watch?v=AmC9SmCBUj4
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