THE STEAK THREAD, served a la Man
Discussion
fortunately I still have my taste!
Picked up a thick-cut Sirloin in Sainsbury's last week and did it for dinner on Sunday...
Reverse seared:
Served with waffle fries and onion rings because that's about all that was in the freezer, and peas because Pistonheads...
Maybe a teeny bit overdone for my taste but not far off:
It turned out very tender and juicy which was good. What was odd though was, the "bigger" section (to the right of the fat seam most of the way through the middle in the first photo) was very nice, but the other section had a strange, sort of "earthy" taste about it. I've had that before and put it down to poorer quality cuts of meat but never had part of a steak like that and the other part nicer. Maybe it's something to do with how I've cooked it?
Reverse seared:
Served with waffle fries and onion rings because that's about all that was in the freezer, and peas because Pistonheads...
Maybe a teeny bit overdone for my taste but not far off:
It turned out very tender and juicy which was good. What was odd though was, the "bigger" section (to the right of the fat seam most of the way through the middle in the first photo) was very nice, but the other section had a strange, sort of "earthy" taste about it. I've had that before and put it down to poorer quality cuts of meat but never had part of a steak like that and the other part nicer. Maybe it's something to do with how I've cooked it?
1.2kg of my butchers finest dry aged bone-in rib-eye reverse seared. Brought up to 46 degrees in a 100 degree oven then seared in a heavy cast iron skillet. Served with potatoes and creamed spinach. Sauce served separately.
Webber iGrill mini temperature probe, backup instant read thermometer to save me swearing at the iGril if the battery dies and it keeps dropping the Bluetooth connection right at the crucial moment.
Webber iGrill mini temperature probe, backup instant read thermometer to save me swearing at the iGril if the battery dies and it keeps dropping the Bluetooth connection right at the crucial moment.
Edited by paralla on Monday 28th August 20:16
That’s a fine looking rib. Still not sure if I’m ready to try wireless meat thermometers, everyone seems to have those blackout moments of no reception you mention.
I got to try proper A5 Wagyu at the weekend. You got a cut from 3 different prefectures of Japan. And then had to cook it on a hot stone yourself. (I wasn’t so sure about that. I know it’s better entertainment, however for a cut that pricey, I’d rather someone else with much more experience of cooking it would cook it to perfection.)
Was very tasty, but I do now get why people say they couldn’t eat much of it. I used to think they were mad saying that, I could eat a whole steak cap of fat, but you wouldn’t really want a whole steak of this.
I got to try proper A5 Wagyu at the weekend. You got a cut from 3 different prefectures of Japan. And then had to cook it on a hot stone yourself. (I wasn’t so sure about that. I know it’s better entertainment, however for a cut that pricey, I’d rather someone else with much more experience of cooking it would cook it to perfection.)
Was very tasty, but I do now get why people say they couldn’t eat much of it. I used to think they were mad saying that, I could eat a whole steak cap of fat, but you wouldn’t really want a whole steak of this.
Carol is home.
Carol was what is known as a “fat cow”, an animal past the usual age for slaughter, normally after several calves, and not commonly slaughtered for meat unless some issue forces the kill.
So Carol has produced very fine meat which does not often end up in the food chain. 30 months is considered the optimum time for slaughter, after which the meat might improve in terms of quality, but the weight gain slows and the farmer’s margin is reduced. Carol was nearly 50 months.
The Brisket.
[url]
The short ribs.
|https://thumbsnap.com/qUy7FJ13[/url]
The fore rib.
Carol was what is known as a “fat cow”, an animal past the usual age for slaughter, normally after several calves, and not commonly slaughtered for meat unless some issue forces the kill.
So Carol has produced very fine meat which does not often end up in the food chain. 30 months is considered the optimum time for slaughter, after which the meat might improve in terms of quality, but the weight gain slows and the farmer’s margin is reduced. Carol was nearly 50 months.
The Brisket.
[url]The short ribs.
|https://thumbsnap.com/qUy7FJ13[/url]The fore rib.
Edited by AlvinSultana on Tuesday 5th September 20:57
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