THE STEAK THREAD, served a la Man

[Acorn1]

UTH said:

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.

Thank you, I have a very thick cut ribeye in the freezer, will give it a try.

[8bit]

Acorn1 said:

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

Totally depends on how well done you like your steak. I like medium rare for leaner cuts (about 45 internal), medium for fattier ones (48 to 50).

[illmonkey]

Tonight we put the question everyone is asking; is it worth reverse searing small steaks?

2 steaks, a matching pair, no less. Treated the same. 1 to be reverse seared, one to only see the pan.

The big boy cast iron pan has also come to play, hopefully get a good sear with this.

Watch this space.

[eyebeebe]

illmonkey said:

Tonight we put the question everyone is asking; is it worth reverse searing small steaks?

2 steaks, a matching pair, no less. Treated the same. 1 to be reverse seared, one to only see the pan.

The big boy cast iron pan has also come to play, hopefully get a good sear with this.

Watch this space.

Next question… to dry brine the small steaks or not.

[illmonkey]

Careful now, I’ll have to eat steaks every meal!

The results are in and it’s extra obvious that reverse searing adds at least 10% quality to the steak. (Results may very +/- 11% )

I would say the reverse seared (RIGHT) was less chewy and the fat rendered a bit more, but the pan only (LEFT) had a better colour and ‘leaked’ less.

Pulled at 48, additional official Olympic temperatures probe used for verification


Big boy pan and steak weight. The reverse sear had 1 min a side, pan only was 2 mins a side. SMOKIN’, somebody stop me!






Blurry leaky shot






In conclusion. Steak; fk yeah!

[Wadeski]

this is an interesting video, basically debunking the impact of butter-basting steak...

https://www.youtube.com/watch?v=uC6VBDJlm4w

[ferret50]

illmonkey said:

Careful now, I’ll have to eat steaks every meal!





In conclusion. Steak; fk yeah!

Peas!



Lots and lots of peas!

[8bit]

Wadeski said:

this is an interesting video, basically debunking the impact of butter-basting steak...

https://www.youtube.com/watch?v=uC6VBDJlm4w

Thanks for sharing, I had been wondering if that really worked. I'll watch it properly later on.

[UTH]

8bit said:

Wadeski said:

this is an interesting video, basically debunking the impact of butter-basting steak...

https://www.youtube.com/watch?v=uC6VBDJlm4w

Thanks for sharing, I had been wondering if that really worked. I'll watch it properly later on.

I’ve never actually done the basting thing. And that video makes me glad I’ve never bothered.

[eyebeebe]

US Ribeye on the kamado. Reverse sear to 47 degrees then around 2 minutes each side.







Money shot


Truffle cheddar mash and green beans


Last of the 2009. Happy to see it costs online double what I paid for it back in the day

[Chris Stott]

Not strictly a steak, as severed as a roast, but would have worked equally well cut in to 4 or 5 thick steaks.

Pichana (.c1.6kg)
2 days in the fridge uncovered, the last 24hrs oiled and heavily salted.

An hour on the bbq at 160-170*c to internal of 47*c. Then seared and rested for 15mins (internal 55*c)







Fabulous flavour and texture. Absolutely delicious.

[eyebeebe]

Looks great Chris

[soad]

eyebeebe said:

Looks great Chris

[Tickle]

Yes, that looks great, all of it.

[sc0tt]

Forgot the money shot

500g ribeye cooked medium. Superb.

[paralla]

If we are doing roasts here’s mine from tonight. First roast of the season.

30 day matured Sainsbury’s taste the difference beef roasting joint.

Salt, pepper, garlic granules and English Mustard slathered all over, vac packed and in the sousvied set to 51 degrees at lunchtime.

Taken out of the sousvied, patted dry with kitchen paper five minutes before the vegetables were ready and seared on all sides in a heavy cast iron skillet over a wok burner until it looked like it does in the pics. It was lush and the leftover is going to be amazing on sourdough for lunch tomorrow.

[AndyTR]

Had a trip down to a butchers in Malton last weekend, he has some dexter on at the moment and it's been stunning. Bought a couple of kilo's of course ground mince for chillis and burgers, a couple of t-bones and two 500g Sirloins. Cooked one of the sirloins on the bbq, with some Yorkshire charcoal, indirect heat to 54C internal and then rested whilst I made the chips and béarnaise. Apologies for lack of final pic plated, I got carried away scoffing.

[number2]

Picked up a 600g chateaubriand for £12.

Five pounds off the advertised price here, so £15 for 750g and adjusted down for weight so I estimate I'm receiving 600g.

https://www.ocado.com/products/chateaubriand-beef-...

Mixed reviews and no mention of ageing, dry or otherwise, but it can't be that disastrous for £12!

Will be using for our Sunday 'roast'.

[C70R]

number2 said:

Picked up a 600g chateaubriand for £12.

Five pounds off the advertised price here, so £15 for 750g and adjusted down for weight so I estimate I'm receiving 600g.

https://www.ocado.com/products/chateaubriand-beef-...

Mixed reviews and no mention of ageing, dry or otherwise, but it can't be that disastrous for £12!

Will be using for our Sunday 'roast'.

At that price per kilo it will absolutely be wet-aged meat (i.e. enzymes in a vacuum-sealed bag). If not, it's the bargain of the century. A good butcher would be charging ~£70/kilo for that.

[number2]

C70R said:

At that price per kilo it will absolutely be wet-aged meat (i.e. enzymes in a vacuum-sealed bag). If not, it's the bargain of the century. A good butcher would be charging ~£70/kilo for that.

Oh yes, it probably is straight from the cow! .