What nice chunky steak for 3?

[UTH]

Mrs' birthday tomorrow, cooking steak for her and her Mother is staying with us.

I'll probably treat us to a butcher's trip, what should I go for. T-Bone going to be big enough? Or just a massive ribeye on the bone? I'll be reverse searing whatever we get......

Edited by UTH on Wednesday 14th July 12:22

[21TonyK]

A single rib cote de boeuf is enough for two, three at a stretch, a double rib looks like a Sunday joint.

What about a chateaubriand, easier and quicker to cook.

[UTH]

21TonyK said:

A single rib cote de boeuf is enough for two, three at a stretch, a double rib looks like a Sunday joint.

What about a chateaubriand, easier and quicker to cook.

You mean like this? https://www.hgwalter.com/collections/beef-steaks/p...

Always thought of that as a Sunday roast too.....

[21TonyK]

UTH said:

21TonyK said:

A single rib cote de boeuf is enough for two, three at a stretch, a double rib looks like a Sunday joint.

What about a chateaubriand, easier and quicker to cook.

You mean like this? https://www.hgwalter.com/collections/beef-steaks/p...

Always thought of that as a Sunday roast too.....

Make a rather nice Sunday roast!

The one in the picture isn't actually the greatest, its better cut from the centre. I normally (on the rare occasion I do) just buy a whole fillet and cut what I want and freeze the rest as steaks.

[UTH]

21TonyK said:

Make a rather nice Sunday roast!

The one in the picture isn't actually the greatest, its better cut from the centre. I normally (on the rare occasion I do) just buy a whole fillet and cut what I want and freeze the rest as steaks.

I did that on Sunday with a lovely rolled sirloin, wanting a classic steak tomorrow.

I'll see if the butcher can do me a massive T-bone perhaps.....her mum doesn't eat much anyway.

[Mammasaid]

Why not a Tomahawk?

https://www.hgwalter.com/collections/beef-steaks/p...

[UTH]

Mammasaid said:

Why not a Tomahawk?

https://www.hgwalter.com/collections/beef-steaks/p...

I've always like the idea of cooking one, just can't help feeling you're paying a bit of money for worthless bone......

But I'll head to my nearest butcher (sadly not HG anymore) and see if they've got one, would be a bit of a showpiece!

[21TonyK]

UTH said:

just can't help feeling you're paying a bit of money for worthless bone......

You are, more accurately the time taken to clean it, just compare to the rib eye on the bone (cote de beouf)

[UTH]

21TonyK said:

UTH said:

just can't help feeling you're paying a bit of money for worthless bone......

You are, more accurately the time taken to clean it, just compare to the rib eye on the bone (cote de beouf)

Indeed. I've found these brilliant for an off the shelf steak, but don't think it'll stretch to 3: https://www.waitrose.com/ecom/products/no1-cote-de...

[UTH]

Ended up going to the butcher and she has gut me an 850g ribeye! It's massive, as you'd expect!

[deadslow]

UTH said:

Ended up going to the butcher and she has gut me an 850g ribeye! It's massive, as you'd expect!

pics please

[UTH]

deadslow said:

UTH said:

Ended up going to the butcher and she has gut me an 850g ribeye! It's massive, as you'd expect!

pics please

Will do as soon as I take it out the fridge to prove, probably about 4.

[cavey76]

erm..no need to prove. Salt it, back in the fridge and take it out as cooking commences!

[UTH]

cavey76 said:

erm..no need to prove. Salt it, back in the fridge and take it out as cooking commences!

Of course many many different opinions. But getting it up to room temp before cooking is something I always do, so with something this thick it'll need at least an hour or so.

[UTH]

Here's the beast, resting with some salt for an hour or two

[Mammasaid]

Dribble...

[deadslow]

yum yum epic