THE STEAK THREAD, served a la Man
Discussion
Mobile Chicane said:
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.)
I will try to do a black and blue, a rare-medium and well done this weekend and will post up results.
Ribeye cooked medium on the griddle this evening, these two cost just under a tenner from the meat counter at sainsbury which I thought was a bargain for Hereford. 2 mins each side and then rotate and 2 mins again on each side to get the criss cross sear marks.
Served with some grated red chilli and garlic mopped up with the meat juices. Twas good.
Served with some grated red chilli and garlic mopped up with the meat juices. Twas good.
40oz T-Bone from an Argentinian restaurant on the outskirts of Birmingham. It was lovely.
IMG_20141003_200443 by Murdocxx4, on Flickr
IMG_20141003_200443 by Murdocxx4, on Flickr
Truckosaurus said:
There ought to be a law against Jenga Chips.
McDonald's chips, hands down. Hands down, I say! Yes, "chunky chips" have been bothering me for some time now.
Because when they're that thick - the middle doesn't get hot enough, quickly enough, and then the moisture from the inside seeps out and...
...what you actually get is more like a boiled potato in an elongated cube shape with hot watery oil on it. Which isn't actually very nice at all.
And if you can stack chips like Jenga - then there can't be enough chips!
Chris Type R said:
I cant deny how good the beef looks, but how rare was that in the middle?5678 said:
After being inspired by this thread I gave it a bash last night.
1.6kg bone in fore rib.
About 50mins in the oven to get it to 110/120F inside then 15/20 mins on the bbq over direct heat to take it up to 120/130F. Let it sit for 15 mins to rest and it was amazing.
This is the only pic I have!
I thought you'd left a griddle pan on the bbq then realised it was the steak!1.6kg bone in fore rib.
About 50mins in the oven to get it to 110/120F inside then 15/20 mins on the bbq over direct heat to take it up to 120/130F. Let it sit for 15 mins to rest and it was amazing.
This is the only pic I have!
TIGA84 said:
I cant deny how good the beef looks, but how rare was that in the middle?
Pretty rare, but oddly, it was lacking in moisture. It certainly didn't taste undercooked. That was a bone in rib steak, rather than a Porterhouse. When I did the latter it did get another go on the BBQ once I got closer to the bone.Here's something else I did recently, a "Wing Rib Sirloin of Beef" from Waitrose. Very well done as that's what the missus insists on.
And looking through my phone pics, a bit of fillet:
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