THE STEAK THREAD, served a la Man

[UTH]

Semmelweiss said:

UTH said:

Taking a different approach, marinating overnight before cooking on my new mini Weber charcoal. Hope it’s not a disaster.

Hot as hell, take no prisoners with heat.

Enjoy and post your results and your thoughts.

Will do. Probably this time tomorrow. Wondering if 30hours marinating might be too much though?

[Semmelweiss]

UTH said:

Will do. Probably this time tomorrow. Wondering if 30hours marinating might be too much though?

I don't marinade longer than 30 minutes, and then only ever bavette, onglet or flat-iron.

[UTH]

Semmelweiss said:

UTH said:

Will do. Probably this time tomorrow. Wondering if 30hours marinating might be too much though?

I don't marinade longer than 30 minutes, and then only ever bavette, onglet or flat-iron.

Hmmmmmm
I’ve never marinated a steak before so this is uncharted waters for me.
This recipe said to do it though: https://www.bonappetit.com/recipe/chimichurri-sauc...

[eyebeebe]

Been on a bit of a steak break recently*, but pulled a couple of rib eyes out of the freezer that had been there for 18 months. Bit thinner than my usual. Not sure what I was doing when I portioned them. Usual kamado reverse sear to 47 degrees and then finish off hot 2 and a half minutes each side. Didn’t get a good money shot as it was a bit dark and so was the plate. probably too medium, but my OH got a thicker one that was pretty much perfect.

Have to say that air fryer onion rings are amazing



Wine was a 2005 Ch. Batailley. No music as I’m watching the egg catching

• looking at my photo library it seems that’s a lie. I’ve just forgotten what I’ve eaten

Edited by eyebeebe on Saturday 9th September 21:39

[Wadeski]

UTH said:

Semmelweiss said:

UTH said:

Will do. Probably this time tomorrow. Wondering if 30hours marinating might be too much though?

I don't marinade longer than 30 minutes, and then only ever bavette, onglet or flat-iron.

Hmmmmmm
I’ve never marinated a steak before so this is uncharted waters for me.
This recipe said to do it though: https://www.bonappetit.com/recipe/chimichurri-sauc...

We had this debate a few pages back. latin american countries marinate way way longer than european cooking says is sufficient. And its delicious.

Had filet, pomme vapeur green beans and a salad for dinner tonight. Steak was good but sauce was spectacular - deglazed the pan with noilly prat (butter, herbs and garlic were already present), then added two ice cubes of veal stock, reduced to glossy then removed from heat to whisk in seasoning, dijon mustard and creme fraiche.

Steak had to be cooked indoors (boo) and the fire alarms in our new apartment are both militant and call the building management (boo) so i couldnt get the crust i like. Still delish though.

[fttm]

eyebeebe said:

Been on a bit of a steak break recently*, but pulled a couple of rib eyes out of the freezer that had been there for 18 months. Bit thinner than my usual. Not sure what I was doing when I portioned them. Usual kamado reverse sear to 47 degrees and then finish off hot 2 and a half minutes each side. Didn’t get a good money shot as it was a bit dark and so was the plate. probably too medium, but my OH got a thicker one that was pretty much perfect.

Have to say that air fryer onion rings are amazing



Wine was a 2005 Ch. Batailley. No music as I’m watching the egg catching

• looking at my photo library it seems that’s a lie. I’ve just forgotten what I’ve eaten

Edited by eyebeebe on Saturday 9th September 21:39

Still full from dinner but that looks great , knife fork and napkin please .

[Carl_Manchester]

[UTH]

UTH said:

Semmelweiss said:

UTH said:

Taking a different approach, marinating overnight before cooking on my new mini Weber charcoal. Hope it’s not a disaster.

Hot as hell, take no prisoners with heat.

Enjoy and post your results and your thoughts.

Will do. Probably this time tomorrow. Wondering if 30hours marinating might be too much though?

Here’s the result. First time using this BBQ and annoyingly I overcooked them a bit. Ribeye medium at best and rump probably medium to well.
Not sure I’d bother marinating next time, although the meat was very tender so maybe the vinegar did some work?

[Semmelweiss]

More heat, for that size of pieces of meat you need Dante's Inferno. You cannot have too much.

[Wadeski]

With the weber i use a charcoal basket on one side to keep a fierce heat concentrated. Then have a cool side of the grill without coals.

Sear the steak on both sides, then move to the cool side and cover with all vents open. The result is like finishing a pan steak in a hot oven to desired doenness.

[Semmelweiss]

Wadeski said:

With the weber i use a charcoal basket on one side to keep a fierce heat concentrated. Then have a cool side of the grill without coals.

Sear the steak on both sides, then move to the cool side and cover with all vents open. The result is like finishing a pan steak in a hot oven to desired doenness.

Ditto, other than reverse sear. I have a less hot side and Inferno end.

[Greshamst]

The beauty of a kettle bbq is it doesn’t matter if you’ve only been provided with a £30 small job from Argos, you can still make a cracking steak on it

[illmonkey]

Top effort above!

Right, nothing for a week. I come along with my little Sainsbury’s £6 jobby and it’ll be flooded with £100 chateaubriand in seconds!

Reverse seared as I still think it counts, it’s so tender. I keep forgetting to just pan fry it to test.

Done too many spuds so I can dip them in the remaining sauce when I visit the kitchen, for a top up, whilst catching up on the f1.

Peas, obvs.

[8bit]

illmonkey said:

Top effort above!

Right, nothing for a week. I come along with my little Sainsbury’s £6 jobby and it’ll be flooded with £100 chateaubriand in seconds!

Reverse seared as I still think it counts, it’s so tender. I keep forgetting to just pan fry it to test.

Done too many spuds so I can dip them in the remaining sauce when I visit the kitchen, for a top up, whilst catching up on the f1.

Peas, obvs.

That looks tremendous! Pretty much what I was hoping for for dinner tonight but I never made it to the butcher due to being stuck at work all day until pretty much tea time. We ended up going out to a nice Thai restaurant and I had Weeping Tiger Steak - not bad but not as dark on the crust, other than the sear marks from the grill. The sauce that it came with was amazing though, must have a crack at that sometime...

On a related note, any good suggestions for online butcher's shops? I can't find skirt steak locally and keen to try that, also Wagyu...

[C70R]

The inside of that steak is perfect for me. I'd have liked more of a crust/bark on the outside, but that's just splitting hairs at this stage. Suspect a nuclear wok burner would do the job, but I'm sure it tasted grand.

[illmonkey]

That was in a cast iron pan on high gas for 10 mins before throwing it in to brown. Annoyingly my weight doesn’t fit that pan.

I’d have liked more brown but didnt want it to cook more.

[C70R]

illmonkey said:

That was in a cast iron pan on high gas for 10 mins before throwing it in to brown. Annoyingly my weight doesn’t fit that pan.

I’d have liked more brown but didnt want it to cook more.

Ah, the weight would have likely solved it. Either way, the insides are perfect.

[Acorn1]

What's the best internal temperature for reverse sear before you sear in the pan/bbq?

[UTH]

Acorn1 said:

What's the best internal temperature for reverse sear before you sear in the pan/bbq?

Personally this never fails:

Oven set to 110, internal temp in oven 46, sear in pan to 54.

[illmonkey]

C70R said:

illmonkey said:

That was in a cast iron pan on high gas for 10 mins before throwing it in to brown. Annoyingly my weight doesn’t fit that pan.

I’d have liked more brown but didnt want it to cook more.

Ah, the weight would have likely solved it. Either way, the insides are perfect.

Reverse seared

I’ll use my big pan next time so can weight it.