THE STEAK THREAD, served a la Man

[Scantily]

13aines said:

I think thats £57 total - 1.6kg at £34/kg making each steak about 19 oz.

Still - a few quids worth of steak anyway.

That's still pretty damn expensive for 1.6kg of beef, a 1kg porterhouse from Turner & George will only set you back £28.

[peter tdci]

T-bone is about £25/kg from Ginger Pig IIRC.

[anonymous-user]

Scantily said:

13aines said:

I think thats £57 total - 1.6kg at £34/kg making each steak about 19 oz.

Still - a few quids worth of steak anyway.

That's still pretty damn expensive for 1.6kg of beef, a 1kg porterhouse from Turner & George will only set you back £28.

Look nice, though, don't they?

[Bit of a Unit]

desolate said:

Scantily said:

13aines said:

I think thats £57 total - 1.6kg at £34/kg making each steak about 19 oz.

Still - a few quids worth of steak anyway.

That's still pretty damn expensive for 1.6kg of beef, a 1kg porterhouse from Turner & George will only set you back £28.

Look nice, though, don't they?

Three inch thick Tbones as a treat instead of dropping £100 on an average pub meal. They were amazing.

[5potTurbo]

Quality T-Bones there!


Just as an aside, no pics of own cooked steaks, I had a nosey in Harrods' foodhall on Sat.
Japanese Wagyu @ £495/kg anyone? Holy moly! I'd not want to fk up cooking it at that price!

[Pixel-Snapper]

Bit of a Unit said:

desolate said:

Scantily said:

13aines said:

I think thats £57 total - 1.6kg at £34/kg making each steak about 19 oz.

Still - a few quids worth of steak anyway.

That's still pretty damn expensive for 1.6kg of beef, a 1kg porterhouse from Turner & George will only set you back £28.

Look nice, though, don't they?

Three inch thick Tbones as a treat instead of dropping £100 on an average pub meal. They were amazing.

Phew! I really must pay more attention.

£20 a steak for a nice T-bone I can stomach.

[13aines]

You're right, that is fairly expensive T-bone but does look good. The butchers I work in was charging £17.50/kg last time I recall selling some - but I have been at uni for the last 9 months!

[illmonkey]

Bought a steak to cook it dirty, got home and found my bbq not there, I lent it to a mate last weekend boooo

So, cooked in a pan.

[Schmy]

Lots of burnt steaks with purple jelly centres on this thread. I like it rare but some are really not appetising for me at all.

I guess I should put up or shut up.



Yeah that's cauliflower cheese. Deal with it.

[illmonkey]

It's the steak, a la MAN, thread. Medium + need not apply.

[Schmy]

Nice MANly plate you served that on.

[13aines]

Schmy said:

Nice MANly plate you served that on.

He's got a point.

[illmonkey]

The steak is manly, the plates not so much. Never let your other half near your eBay account... Thank god you didn't see the unicorn plate on an other thread.

[mikees]

Local sirloin from the butcher ( bull lived and died within 5 miles) on bbq new pots from the garden and salad also from garden ( except purple cabbage) was amazing.


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|http://thumbsnap.com/NueyO6hj[/url]

[Martin_M]

I know you heat your pan up to a really high temperature before starting to cook steak but on a gas hob, do you keep it on a high heat when you put the steak in the pan or should it be turned down to low/medium?

[LordGrover]

Sorry, no polaroid - bit I'm a convert.

I've spent years refining how I cook my steaks. I'd pretty much settled on griddle pan then slow oven.

Used a kettle BBQ grill for the first time on Saturday - absolutely the best steak in the world. Ever.
It wasn't a great piece of meat, just grass fed Irish rump I had in the freezer - I didn't want to 'waste' expensive steak on my first attempt.

Anyhow, maybe a minute a side on direct heat then finish over indirect. Transformed a very ordinary piece of meat into a fantastic steak.

[Schmy]

LordGrover said:

Used a kettle BBQ grill for the first time on Saturday - absolutely the best steak in the world. Ever.
It wasn't a great piece of meat, just grass fed Irish rump I had in the freezer - I didn't want to 'waste' expensive steak on my first attempt.

Anyhow, maybe a minute a side on direct heat then finish over indirect. Transformed a very ordinary piece of meat into a fantastic steak.

Next time try a reverse sear. Indirect until it's up to temp then get it above the coals to finish. A particularly useful method if you're cooking a lot of steaks.

[anonymous-user]

Tried the reverse sear on a MASSIVE t Bone

[Bit of a Unit]

desolate said:

Tried the reverse sear on a MASSIVE t Bone

Loving your work.

[Schmy]

desolate said:

Is that the creature that chased Rick Moranis in Ghostbusters?