THE STEAK THREAD, served a la Man

[bolidemichael]

8bit said:

These guys are also definitely worth a look for both uncooked meats and cooked stuff:

https://jaydmeats.co.uk/

We've had Chateaubriands from them, Boerwors (Sarth Efrican seasoned sausages) and some of their cooked stuff like Pastrami, Ribs etc. Just got a box from them today in fact, went for another Chateaubriand, some Argentinian Rib Eyes, some burgers and a few other odds and sods. They often do special offers as well, we ended up getting the Chateaubriand for free on an offer this week.

I see what you mean, JayDs have sent me a subscriber offer of 33% off Cote de Beouf, lamb middle chops and hand made burgers.

[Djtemeka]

Chris Type R said:

Steak futures



I've used these guys once before https://www.limpopobiltong.com/collections/all and was pleasantly surprised by the quality of their Texan steaks. Trying some chicken flatties and their boerewors now as well.

I must of had about 10-15 Texan steaks in my lifetime and only 1 of them was reasonably good. The rest were awful. All different suppliers

[8bit]

bolidemichael said:

I see what you mean, JayDs have sent me a subscriber offer of 33% off Cote de Beouf, lamb middle chops and hand made burgers.

Yeah I get at least one email most days I think. Mostly the offers only apply if you spend a given minimum amount but worth watching. The offer I used last week was a free Chateaubriand if you spent over £60, we are having friends round for BBQ this weekend so ordered some stuff for that, think we'll keep the Chateaubriand for ourselves tho

That said, I wonder what one of those reverse-seared and then finished on the BBQ would be like...

[eyebeebe]

8bit said:

That said, I wonder what one of those reverse-seared and then finished on the BBQ would be like...

If you’ve got the equipment/space I would sous-vide and finish on the bbq rather than reverse sear. Personally I find sous-vide works best for lean cuts and reverse sear works best for fattier cuts (higher heat than sous-vide breaks down the fat). Always finished with nuclear heat on the bbq.

[UTH]

JeffreyD said:

Just me and the Mrs at home tonight so one of the waitrose cote de boeuf.

Probably the best supermarket steak out there.




Did it by touch, starting off high above the fire then dropping it down. I'd run out of decent charcoal so chucked an Ash pizza oven log on.

Turned out well.

Agreed that Waitrose cut is bloody good! Might get one for this weekend.

[8bit]

eyebeebe said:

8bit said:

That said, I wonder what one of those reverse-seared and then finished on the BBQ would be like...

If you’ve got the equipment/space I would sous-vide and finish on the bbq rather than reverse sear. Personally I find sous-vide works best for lean cuts and reverse sear works best for fattier cuts (higher heat than sous-vide breaks down the fat). Always finished with nuclear heat on the bbq.

Good suggestion. I was looking at a sous-vide setup a while back but that got sidelined when I discovered reverse-sear. I have been cooking fillet steaks using reverse-sear and so far very happy with the results but I may go back to the sous-vide thing later.

I thought there was some discussion earlier in this thread about the fat not rendering well using reverse-sear method?

[Chris Type R]

Djtemeka said:

Chris Type R said:

Steak futures



I've used these guys once before https://www.limpopobiltong.com/collections/all and was pleasantly surprised by the quality of their Texan steaks. Trying some chicken flatties and their boerewors now as well.

I must of had about 10-15 Texan steaks in my lifetime and only 1 of them was reasonably good. The rest were awful. All different suppliers

Normally it's a bragging rights, quantity thing. The cuts we've had in the past were good quality. We had to reduce one of the streaks in size so cubed some into a casserole which turned out quite good.

[Harry Flashman]

eyebeebe said:

8bit said:

That said, I wonder what one of those reverse-seared and then finished on the BBQ would be like...

If you’ve got the equipment/space I would sous-vide and finish on the bbq rather than reverse sear. Personally I find sous-vide works best for lean cuts and reverse sear works best for fattier cuts (higher heat than sous-vide breaks down the fat). Always finished with nuclear heat on the bbq.

This is, I think, spot on. Reverse seared ribeye has always worked well for me. But a fillet always likes sous vide and then sear.

Problem with the latter is getting a great crust. Dry that sucker well before getting it in the pan...

[HD Adam]

Tomahawk Time

Seasoned & onto the grill for the reverse sear



Smoking with a bit of Post Oak



Reverse seared to 105f



Onto the hot side for the crust



Oh Yess /Churchill Voice

Off at 125f for medium rare



Rested for 10 mins



A few dabs of home made bone marrow butter. As yer do



Flaky sea salt



The reckoning



On the plate with sauteed mushrooms, asparagus and chimichuri sauce



Ver ver tasty.

Even the Dag was happy

[anonymous-user]

Love the shot of the hound!

[Ranger 6]

I'm looking for the collective wisdom of the steak aficionados on this thread to suggest a cooking method.

Bought as an impulse buy as it was reduced......

I'm not even sure what type it is - thinking flank or frying steak - the label says 'Angus F/Steak' 900g

I have a basic meat thermometer and would like to serve the family as a sandwich in some sourdough buns. I did wonder about slicing and the flash frying, but I think it could be more tender and a better colour if cooked as a single piece and then sliced.

Do you agree?

Edited by Ranger 6 on Friday 30th July 17:39

[tedmus]

Is that a piece of fillet tail maybe?

[Ranger 6]

My feeling that it wasn't fillet as it's a flatter piece

[HM-2]

Looks rather like fillet to me- very little fat.

[number2]

F/steak likely = "F"illet steak and it looks like a fillet.

A whole fillet tapers towards the end, this looks to be from that end.

Could be a fat flank of course .

What did you pay for it?

Edited by number2 on Friday 30th July 13:16

[Ranger 6]

That's a bonus then

So, reverse sear and slice? Garnished with fried onions, mushrooms and raclette cheese (fridge scrape) in sourdough buns and chips

[8bit]

Ranger 6 said:

That's a bonus then

So, reverse sear and slice? Garnished with fried onions, mushrooms and raclette cheese (fridge scrape) in sourdough buns and chips

Sounds good to me, PM me your address and I'll be right over

Per suggestions above, some will say that for a low-fat cut like this you're better starting with Sous Vide and then quickly searing the outside in a pan but I've certainly never been disappointed doing reverse sear on Fillet Steaks. I've got a Chateaubriand (center section of the fillet cut) in the freezer, when I've done those before I've seared them first and then transferred the pan to the oven until the internal temp reaches desired but I'll try the reverse sear next time I think.

[Ranger 6]

Thanks - I'm a bit far from your 'shire

I don't have any sous vide facilities but the reverse sear is definitely possible even with my antique thermometer.

Pics to follow later.......

[Ranger 6]

number2 said:

.....What did you pay for it?

908g - £6

I don't want to trawl through 127 pages - what's the best reverse sear method?

Edited by Ranger 6 on Friday 30th July 15:43

[BrabusMog]

Ranger 6 said:

number2 said:

.....What did you pay for it?

908g - £6

That’s some deal if it is filet haha!