THE STEAK THREAD, served a la Man

[Chris Stott]

Steak and music choice works for me… I’ll take your word on the wine.

[8bit]

Noticed that Costco had flank steak packs in when I was there recently. I've had flank before in a restaurant and enjoyed it but a quick look online suggests it can turn out quite tough if not cooked correctly. What would the best way be to cook it?

[C70R]

8bit said:

Noticed that Costco had flank steak packs in when I was there recently. I've had flank before in a restaurant and enjoyed it but a quick look online suggests it can turn out quite tough if not cooked correctly. What would the best way be to cook it?

It's basically bavette.

Cut thin, cook hot and quickly, serve med-rare, slice across the grain.

Makes a great steak sandwich.

[8bit]

Thanks - so reverse sear is not my friend here?

[craigjm]

8bit said:

Thanks - so reverse sear is not my friend here?

You would absolutely not reverse dear a flank steak unless you were looking to sole your shoes

[8bit]

craigjm said:

You would absolutely not reverse dear a flank steak unless you were looking to sole your shoes

Noted with thanks!

[C70R]

C70R said:

There's not really an argument, is there? Steak should just be cooked however you like it.

I made these onglet sandwiches for lunch over the weekend. MrsC had hers cooked past medium, and her (French) friend had hers seared but almost blue. Both were very happy. Mine was the med-rare one in the foreground (pre-greenery).

This is onglet. A very similar cut.

My personal preference is to cook to med-rare (as in the foreground) on a screaming pan, oiled steak at room temp, dry pan. You'll want a thinner cut of roughly 1cm for optimal cooking.

Take note of the way it's sliced. You will be able to see the way that the muscle fibres run in your cut (probably along the length, unless you bought trimmings), and you should slice perpendicular to that run for the most enjoyable eating experience.

[AlvinSultana]

Picanha or Top Rump in old money.



Just fried in its own juices.

[Motoring12345]

8bit said:

Noticed that Costco had flank steak packs in when I was there recently. I've had flank before in a restaurant and enjoyed it but a quick look online suggests it can turn out quite tough if not cooked correctly. What would the best way be to cook it?

For all tough cuts, I marinate my steak with half a grated kiwi for 10-15 mins (depending on the thickness). Then remove the marinate, dry and season as usual.

It's a tip I got from my chef dad. It's a game-changer and even the toughest steaks feel like a filet.

[Wadeski]

The classic mexican marinade for skirt / flank steak works similarly well:

Orange juice or pineapple juice
Garlic
Soy sauce
Chopped chillies
Cumin
Paprika
Oregano
Salt
Pepper
Coriander
Onion
Lime juice

Marinade overnight then GRILL

[craigjm]

Adding a Citric acid to the meat will tenderise it because it will start to break it down. Don’t leave it in it for too long though as the meat will turn to mush

[Wadeski]

craigjm said:

Adding a Citric acid to the meat will tenderise it because it will start to break it down. Don’t leave it in it for too long though as the meat will turn to mush

Conventional wisdom says so, but in Mexico (and all over central america) they marinade steak this way for up to two days - and its delish.

[AlvinSultana]

AlvinSultana said:

So I foolishly ran this little gem past the Currant Mrs Sultana and she slapped me around the face whilst declaring “how very dare you”.

One assumes Carol is not that kind of girl.

It was all a bit Carry on up the Khyber.

Anyway big day for Carol on Monday, if she is not expecting we will be sharpening the knives and plugging in the dry ager.

Edited by AlvinSultana on Saturday 15th July 19:49

So the vet finally turned up for the TB test and she slipped Carol a length of rubber clad arm whilst on site. After much hissing and kicking the poor girl managed to free her arm.

Alas Carol is indeed barren.

After a short period of mourning she will be booking in for the final journey.

Silver linings however…….the currant Mrs Sultana loves taking delivery of some fresh meat.


I think Carol will make very good eating.

[Greshamst]

Poor tasty Carol.

[nebpor]

Some rib eyes from Kilchattan farm on bute, for tonight

[Greshamst]

Annoyingly the butcher I used to use that had some interesting aged pieces has changed hands, now owned by Hill and Szrok butchers. Still great meat but they got rid of the ‘funky fridge’.

Most aged thing they had was a cote de boef, so I got one rib of that for a friend’s bbq this Saturday.
Thinking around 20 minutes on a low wood bbq with cover on, and then fire up a cast iron plate on the gas bbq for a quick 2min sear on each side.

Also read a tip of trimming some of the fat, and placing it on top of the steak during the slow cook stage. There’s definitely enough fat to give it a go.

[eyebeebe]

Greshamst said:

Annoyingly the butcher I used to use that had some interesting aged pieces has changed hands, now owned by Hill and Szrok butchers. Still great meat but they got rid of the ‘funky fridge’.

Most aged thing they had was a cote de boef, so I got one rib of that for a friend’s bbq this Saturday.
Thinking around 20 minutes on a low wood bbq with cover on, and then fire up a cast iron plate on the gas bbq for a quick 2min sear on each side.

Also read a tip of trimming some of the fat, and placing it on top of the steak during the slow cook stage. There’s definitely enough fat to give it a go.

That looks great. Don’t leave it to change and use a meat thermometer. If that’s a kilo weight, then it’s either going to be raw after 20 minutes or you’ve got the grill too high. I’d guess it needs closer to an hour at 105c and then 2-3 mins each side sear to get it somewhere around medium-rare to medium. A thermometer would take out the guess work.

[Greshamst]

eyebeebe said:

That looks great. Don’t leave it to change and use a meat thermometer. If that’s a kilo weight, then it’s either going to be raw after 20 minutes or you’ve got the grill too high. I’d guess it needs closer to an hour at 105c and then 2-3 mins each side sear to get it somewhere around medium-rare to medium. A thermometer would take out the guess work.

Oh for sure, friend has a new tempspike thermometer they want to try, she’ll let you know when she’s ready

Plan to pull it around 52c before searing

[beambeam1]

Quite happy with how this turned out. 1.4kg of rib eye from Crombies in Edinburgh. Seasoned and left out to get it up to room temperature all afternoon before gently heated in the oven whilst prepping chips and salad… then blasted in the Ooni pizza oven using a cast iron griddle. Ooni gets so hot the fat just melted off! Left to rest with some butter, wrapped in foil for ten minutes = perfect.

[nebpor]

Looks wonderful!