THE STEAK THREAD, served a la Man

[Tickle]

Steak looks very nice indeed

[48k]

A cheeky low carb lunch.

[LordGrover]

Greshamst said:

And it was good. The ageing really gave it such a deeper flavour, and some of the fat just melted into liquid as soon as it hit the pan. 85 days, worth it.

That looks fantastic. Glad to hear it tasted as good as it looks.

[43034]

Looking forward to this 12.5oz Herefordshire Ribeye tomorrow.

[21TonyK]

43034 said:

Looking forward to this 12.5oz Herefordshire Ribeye tomorrow.

Where did that come from? Looks very good.

[43034]

21TonyK said:

Where did that come from? Looks very good.

www.neilpowell.co.uk (although I got it from one of their shops rather than online). They have a few pre cut pieces in the cabinet but I ask them to go and get the whole joint and cut off some largeish pieces! I've had the ribeye and sirloin from there a few times and the quality is out of this world, same too for the pork (sausages and bacon specifically) need to give the chicken a go next but safe to say I am convert! I go to there for all my meat and then onwards to Tesco/Aldi for bread, veg etc etc.

[smithyithy]

Ahoy!

I visited Vilnius in Lithuania the week before Christmas, and as with my of my trips sought out a good steak house..

One of the best rated ones appeared to be 'Bon Chop': https://www.tripadvisor.co.uk/Restaurant_Review-g2...

So I headed there one evening. Had a ~200g Australian steak, medium-rare, with some grilled potatoes in truffle oil. Sprinkle of kosher salt, and couple of local ales to wash it down.



If you're ever in Vilnius I highly recommend there. Lovely little family-run place, excellent selection of cuts of meat. There's also a superb Gourmet dessert place called Sugamour right next door, if you still have some room!

[WinstonWolf]

43034 said:

Looking forward to this 12.5oz Herefordshire Ribeye tomorrow.

I thought I recognised that steak/plate combo shipmate

[43034]

WinstonWolf said:

I thought I recognised that steak/plate combo shipmate

@WinstonWolf.

Doesn't work on here, shame

[LordGrover]

I know it doesn't look exceptional, but it was awesome to eat. Nothing special, just a supermarket ribeye cut about 45mm thick. So juicy and tender.

[ApOrbital]

Looks nice.

[Jamesgt]

43034 said:

www.neilpowell.co.uk (although I got it from one of their shops rather than online). They have a few pre cut pieces in the cabinet but I ask them to go and get the whole joint and cut off some largeish pieces! I've had the ribeye and sirloin from there a few times and the quality is out of this world, same too for the pork (sausages and bacon specifically) need to give the chicken a go next but safe to say I am convert! I go to there for all my meat and then onwards to Tesco/Aldi for bread, veg etc etc.

I’m local to Edwards (Neil Powell). I have to agree. The meat is good! It really is a step up from the other butchers in the area. The only exception maybe sausages from Rawlings. They are like a meal each. Huge!

[anonymous-user]

Personal preference and all that, but that doesn't look appetising at all. The outside of the steak is far too pale, the inside isn't medium rare, it's raw, and due to the lack of cook time the fat hasn't had time to render and will just be lukewarm and chewy.

No thanks!

[anonymous-user]

Compare and contrast to the previous image. The outside of this cut is far darker. The edge looks to have been well seasoned and glazed appropriately. Look at the middle of the steak, you can see the meat fibres as the temperature has passed through the steak and rendered the fat marbling without overdoing the cook, leaving behind a beautifully cooked medium rare centre. The fat looks to have rendered nicely on the top and I can almost taste it from the image.

Bravo

[stain]

25 quid Cote from Waitrose. In the oven first and then reverse seared and rested.

[LordGrover]

Mac. said:

Compare and contrast to the previous image. The outside of this cut is far darker. The edge looks to have been well seasoned and glazed appropriately. Look at the middle of the steak, you can see the meat fibres as the temperature has passed through the steak and rendered the fat marbling without overdoing the cook, leaving behind a beautifully cooked medium rare centre. The fat looks to have rendered nicely on the top and I can almost taste it from the image.

Bravo

Cheers
~40 mins slow oven until 48ºC int. then one minute each side in hot(ish) dry, cast iron pan. So simple, yet so awesome.

[craigjm]

Uber eats delivery steak in Johannesburg £13

21oz rib cooked in burnt butter and salt

[caseys]

I love steak. I had some tonight. I had some at breakfast. I also had steak for dinner last night. I’m basically on an all meat diet at the moment

I also find this fascinating : https://www.reddit.com/r/natureismetal/comments/ao...

Still love a good steak.

[Short Grain]

caseys said:

I love steak. I had some tonight. I had some at breakfast. I also had steak for dinner last night. I’m basically on an all meat diet at the moment

I also find this fascinating : https://www.reddit.com/r/natureismetal/comments/ao...

Still love a good steak.

Got to agree! I love a good steak! Was told as a youngster that steak 'Had' to be rare / blue but find medium to medium rare to give a better texture and flavour, medium especially for a ribeye. Renders the fat nicely and gives good texture and flavour. I could never go veggie.

First time in America, had steak and eggs for breakfast, just because I could, it was on the diner menu!
The waitress did look at me as if I was a bit strange, and she may be right!!

[thebraketester]

It wasn’t quite aged enough for our taste but still had loads of flavour.