THE STEAK THREAD, served a la Man
Discussion
OK here goes, (straps on flack jacket for all the negative comments coming my way). I have never stressed so much about cooking a piece of meat ever. I like a medium steak, not medium rare but medium, pink in the middle but not bloody. I think I overcooked this a little but its still pink and moist in the inside.
in the pan with butter, rosemary and garlic
Finished?
Come on you know me, got to fill the plate
ok here is where the flack comes, pink in the middle but not bloody. I admit it might be a bit over cooked but if I received this in a restaurant i'd not send it back.
Still pink and juicy at the end
in the pan with butter, rosemary and garlic
Finished?
Come on you know me, got to fill the plate
ok here is where the flack comes, pink in the middle but not bloody. I admit it might be a bit over cooked but if I received this in a restaurant i'd not send it back.
Still pink and juicy at the end
Cotty said:
OK here goes, (straps on flack jacket for all the negative comments coming my way). I have never stressed so much about cooking a piece of meat ever. I like a medium steak, not medium rare but medium, pink in the middle but not bloody. I think I overcooked this a little but its still pink and moist in the inside.
in the pan with butter, rosemary and garlic
Finished?
Come on you know me, got to fill the plate
ok here is where the flack comes, pink in the middle but not bloody. I admit it might be a bit over cooked but if I received this in a restaurant i'd not send it back.
Still pink and juicy at the end
Awesome! Just awesome. Yes your steak is a little overdone for me but Mrs Don would consider that perfect. in the pan with butter, rosemary and garlic
Finished?
Come on you know me, got to fill the plate
ok here is where the flack comes, pink in the middle but not bloody. I admit it might be a bit over cooked but if I received this in a restaurant i'd not send it back.
Still pink and juicy at the end
hondafanatic said:
Think you over did it with the lettuce mate...
I did chuckle at that.Cotty always has LOADS of everything.
Apart from lettuce.
I think the steak looks good.
I eat mine blue normally but if it's pink and still juicy I am not unhappy.
I think rib eye suffers unless cooked to medium
I recently bought a cast iron griddle pan for my Tuesday night sirloin and I must say the sear lines it leaves really do make it look more appetizing; however I'm torn which way to have the lines running, parallel to the length of the steak, perpendicular to it or go really crazy and have them at a jaunty 45 degree angle. Maybe one for the 'First world problems' thread, what say you?
Cotty said:
I have never stressed so much about cooking a piece of meat ever.
I don't blame you. T-bone is the hardest steak to cook because you've effectively got two different steaks which are best cooked slightly differently, joined together in one. I almost never bother buying T-bone steaks because I can never cook them to my liking. Yours looks delicious. Nice one.
ambuletz said:
my 2nd time ever cooking myself steak, I think I wussed out and did it a whole 2min on each side. Next time I'll reduce that to 1min 30. rested it on the plate that I had in the oven at 50'c with foil over it for 4min.
https://www.youtube.com/watch?v=3hT_NuR3X48&t=...
Hi folks, my first entry in this thread 
In the middle of this week I browsed this thread from start to finish and I got a proper craving for a decent steak. I've had satisfactory results previously using my griddle pan but really wanted to push the boat out, I ended up with a 1.5" thick peice of sirloin. Not having a single clue what to do with it I started a thread, here.
Following the advice given I decided on the reverse sear method, here are the results:
Steak, straight out of the wrapper from the butcher at Tesco.
Dried using paper towels and well seasoned.
Out of the oven, internal temp. of 145°f. At this point I was hugely worried that it was massively overdone... let it rest for 15mins.
On the plate
No need to worry that it was overdone.
Something to wash it down with
Sorry for the long post but I am so chuffed with the results, it was without doubt the best steak I've ever eaten. So succulent, so juicy, so delicious, God I could eat it again and again and again! I can not wait to try it with a proper steak and not a supermarket cut.
Nick
In the middle of this week I browsed this thread from start to finish and I got a proper craving for a decent steak. I've had satisfactory results previously using my griddle pan but really wanted to push the boat out, I ended up with a 1.5" thick peice of sirloin. Not having a single clue what to do with it I started a thread, here.
Following the advice given I decided on the reverse sear method, here are the results:
Steak, straight out of the wrapper from the butcher at Tesco.
Dried using paper towels and well seasoned.
Out of the oven, internal temp. of 145°f. At this point I was hugely worried that it was massively overdone... let it rest for 15mins.
On the plate
No need to worry that it was overdone.
Something to wash it down with
Sorry for the long post but I am so chuffed with the results, it was without doubt the best steak I've ever eaten. So succulent, so juicy, so delicious, God I could eat it again and again and again! I can not wait to try it with a proper steak and not a supermarket cut.
Nick
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