THE STEAK THREAD, served a la Man
Discussion
toohangry said:
illmonkey said:
I would send that back in a restaurant - looks quite revolting. There's no way that was tender. I enjoyed it, and that's what matters
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.
agreed. great place for steak!Martin_M said:
How did you cook that sir? Looks tasty.
Thanks. I cooked it on a cast iron griddle it was quite a thick fillet so took it out the fridge a good hour before hand then rubbed it in cold pressed rapeseed oil (higher smoking point than olive), seasoned with sea salt but no pepper do that when ready to serve. Then smoking hot griddle 2 min a side but flip 4 times and rotate it after the second to get the criss cross on each side, if the the steak is thinner then reduce the time. The thicker steaks often need finishing off on a hot plate in the oven for 5-10mins at 180c but keep checking with a Thermapen. Take it out at 50c, rib eye i prefer 55c, then on to a warm plate to rest for 10 mins then serve but keep the resting juices to pour over the steak or add it to any sauce your making.Reverse sear, and a steak realization.
So last night I had a very nice rib-eye and some time on my hands, so I decided to have a go at the fabled 'reverse sear'.
I wrapped my approx 350g steak in some tinfoil, and wacked it the oven set at 75 degrees. Using a meat thermometer I cooked this thing until it hit 52 degrees internally. Then I let it rest for 5 minutes before hitting the as hot as I could get it (not quite hot enough, fairy Weber gas jobbie) for a minute anbd a half each side.
It looked great!
Probably looks a bit over cooked to most eyes, but as it sat it came back and was pink through. The look is deceiving though the texture came out like it was rare, and it was as juicy as anything. I didn't care much for the taste though, it seemed this more delicate way of cooking retains more of the raw flavor of the meat, in a way that normal grilling don't at all. Do others find the same with reverse sear? This is not a flavor I cared for at all and ended up carving off the nice charred outside, leaving a sloppy pink slither of meat with a big blob of fat in the middle. It looked like how I imagine a skinned and butterflied squirrel would look like. Not very appetising.
This is where it gets interesting, I wacked the squirrel steak back on the barbi and cooked the fk out of it, and oh my god it was a thing of beauty. Overcooked by anyone's standard, grey all the way through, and very good charring on the outside. BUT it was lovely, and moist like you have no idea such a overcooked steak can be and best of all the fat - it was out of this world. It was so full of flavour and just melted in a way you will never experience the fat blob to be in a medium cooked rib-eye. I've eaten steak all over the place, and never had fat like it!
I've gone from serious biggest-steak-possible-cooked-ultra-rare 15 yrs ago, to enjoying my steaks more and more well done as the years gone by.
From now on I will only take my rib-eye well done on the verge of destroyed! It needs to be a high fat steak though, this one had serious marbling.
Never thought I'd say that!
So last night I had a very nice rib-eye and some time on my hands, so I decided to have a go at the fabled 'reverse sear'.
I wrapped my approx 350g steak in some tinfoil, and wacked it the oven set at 75 degrees. Using a meat thermometer I cooked this thing until it hit 52 degrees internally. Then I let it rest for 5 minutes before hitting the as hot as I could get it (not quite hot enough, fairy Weber gas jobbie) for a minute anbd a half each side.
It looked great!
Probably looks a bit over cooked to most eyes, but as it sat it came back and was pink through. The look is deceiving though the texture came out like it was rare, and it was as juicy as anything. I didn't care much for the taste though, it seemed this more delicate way of cooking retains more of the raw flavor of the meat, in a way that normal grilling don't at all. Do others find the same with reverse sear? This is not a flavor I cared for at all and ended up carving off the nice charred outside, leaving a sloppy pink slither of meat with a big blob of fat in the middle. It looked like how I imagine a skinned and butterflied squirrel would look like. Not very appetising.
This is where it gets interesting, I wacked the squirrel steak back on the barbi and cooked the fk out of it, and oh my god it was a thing of beauty. Overcooked by anyone's standard, grey all the way through, and very good charring on the outside. BUT it was lovely, and moist like you have no idea such a overcooked steak can be and best of all the fat - it was out of this world. It was so full of flavour and just melted in a way you will never experience the fat blob to be in a medium cooked rib-eye. I've eaten steak all over the place, and never had fat like it!
I've gone from serious biggest-steak-possible-cooked-ultra-rare 15 yrs ago, to enjoying my steaks more and more well done as the years gone by.
From now on I will only take my rib-eye well done on the verge of destroyed! It needs to be a high fat steak though, this one had serious marbling.
Never thought I'd say that!
Edited by fredt on Thursday 16th July 16:01
When I reverse sear I don't do the first part as cool as you. More like 180-ish and target 60 in the centre.
Your squirrel inards sound the result I had when I tried an improvised sous-vide on a steak (freezer bag/Dyson nozzle/pan of water). Texture was gelatinously grim and chewy and the flavour was as you described, sort of raw tasting.
btw I don't think rib-eye lends itself well to a low temperature cook. Needs to be medium, minimum.
Your squirrel inards sound the result I had when I tried an improvised sous-vide on a steak (freezer bag/Dyson nozzle/pan of water). Texture was gelatinously grim and chewy and the flavour was as you described, sort of raw tasting.
btw I don't think rib-eye lends itself well to a low temperature cook. Needs to be medium, minimum.
Schmy said:
When I reverse sear I don't do the first part as cool as you. More like 180-ish and target 60 in the centre.
Your squirrel inards sound the result I had when I tried an improvised sous-vide on a steak (freezer bag/Dyson nozzle/pan of water). Texture was gelatinously grim and chewy and the flavour was as you described, sort of raw tasting.
btw I don't think rib-eye lends itself well to a low temperature cook. Needs to be medium, minimum.
Yeah it wasn't pleasant, not chewy though, but gelatinously grim makes sense. Taste was bad.Your squirrel inards sound the result I had when I tried an improvised sous-vide on a steak (freezer bag/Dyson nozzle/pan of water). Texture was gelatinously grim and chewy and the flavour was as you described, sort of raw tasting.
btw I don't think rib-eye lends itself well to a low temperature cook. Needs to be medium, minimum.
Some things should be done simply, cooking is one where I think the home cook often over-thinks and over-works things trying to emulate what the professional kitchen is doing.
Steak on, steak off. No more ponce!
Anyway, I urge anyone to cook your rib-eye HARD. Try it!
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