THE STEAK THREAD, served a la Man
Discussion
Sorry, no pictures to add but a heads up for all you steak lovers.
I had a bone-in sirloin from Waitrose the other day and it was one of the tastiest steaks I've had in years. Really tender, loads of marbling and bags of flavour. They're pretty thin so don't need more than a minute in a really hot pan for medium-rare.
Went in and got another one yesterday and they're currently in the 3 for £10 offer so make sure you've got some room in your freezer.
I had a bone-in sirloin from Waitrose the other day and it was one of the tastiest steaks I've had in years. Really tender, loads of marbling and bags of flavour. They're pretty thin so don't need more than a minute in a really hot pan for medium-rare.
Went in and got another one yesterday and they're currently in the 3 for £10 offer so make sure you've got some room in your freezer.
The Spruce goose said:
basically cover the steak in salt top and bottom 1 inch about 60 minutes wash off. use it for cheap cuts and works well.
here is how he does it https://youtu.be/ai-A9GX4lrA
I did something similar ages ago with unremarkable results so I thought I'd try again this afternoon. Two identical steaks cut from topside, so bit chewy and not really suitable for a "steak".here is how he does it https://youtu.be/ai-A9GX4lrA
Covered one in salt for 30 minutes, washed a dried. Texture was definitely altered and tenderised.
Cooked both side by side exactly the same and rested for 3-4 minutes.
The salted one was a much firmer texture and shrank in cooking. Also tasted salty, not overly but certainly didn't need any more seasoning. The first had a better flavour, cooked less in the same time but had more chew, possibly due to not cooking so much because of retained water content.
Its a technique I can see working but maybe not on topside! Possibly a flat iron steak, what do you use?
lauda said:
Sorry, no pictures to add but a heads up for all you steak lovers.
I had a bone-in sirloin from Waitrose the other day and it was one of the tastiest steaks I've had in years. Really tender, loads of marbling and bags of flavour. They're pretty thin so don't need more than a minute in a really hot pan for medium-rare.
Went in and got another one yesterday and they're currently in the 3 for £10 offer so make sure you've got some room in your freezer.
Cooked one up this evening. Not quite as tender as last week's but still great for £3.33. I had a bone-in sirloin from Waitrose the other day and it was one of the tastiest steaks I've had in years. Really tender, loads of marbling and bags of flavour. They're pretty thin so don't need more than a minute in a really hot pan for medium-rare.
Went in and got another one yesterday and they're currently in the 3 for £10 offer so make sure you've got some room in your freezer.
Served with pak choi and homemade sweet chilli sauce.
Have to make the most of it when my vegetarian wife is out for dinner.
Poor picture, only just remembered to take it before I inhaled this stunning steak 
20% off at Waitrose, 30 day ages Aberdeen Angus sirloin. It was spectacularly good, as I seem to be obsessed with the reverse sear, that's how it was cooked. 115°F internal temp, a good rest and ~1 min on the fat and then each side
20% off at Waitrose, 30 day ages Aberdeen Angus sirloin. It was spectacularly good, as I seem to be obsessed with the reverse sear, that's how it was cooked. 115°F internal temp, a good rest and ~1 min on the fat and then each side
Bit of advice please. A butchers nearby has started selling T-bones, about an inch thick.
Firstly, what would be a reasonable price (as good a butchers for the area they are, this will not be a 30 day aged steak)?
I don't really fancy firing up the barbeque, so what would be the best suggestions for making the most of them cooking wise? I have a griddle pan, but never seem to get other steaks really quite right.
Firstly, what would be a reasonable price (as good a butchers for the area they are, this will not be a 30 day aged steak)?
I don't really fancy firing up the barbeque, so what would be the best suggestions for making the most of them cooking wise? I have a griddle pan, but never seem to get other steaks really quite right.
Last T-bone steak I bought was about £12 for a 450g steak
https://www.rooksonline.co.uk/product/c45/p1412-t-...
https://www.rooksonline.co.uk/product/c45/p1412-t-...
wijit said:
Bit of advice please. A butchers nearby has started selling T-bones, about an inch thick.
Firstly, what would be a reasonable price (as good a butchers for the area they are, this will not be a 30 day aged steak)?
I don't really fancy firing up the barbeque, so what would be the best suggestions for making the most of them cooking wise? I have a griddle pan, but never seem to get other steaks really quite right.
An 800g from T&G (London pricing) is £24 ( https://www.turnerandgeorge.co.uk/t-bone-steak.htm... ) - I'd expect a local butcher to be cheaper. A reasonable chunk of the weight can be bone and fat. If you click on the link there are some cooking tips.Firstly, what would be a reasonable price (as good a butchers for the area they are, this will not be a 30 day aged steak)?
I don't really fancy firing up the barbeque, so what would be the best suggestions for making the most of them cooking wise? I have a griddle pan, but never seem to get other steaks really quite right.
wijit said:
Bit of advice please. A butchers nearby has started selling T-bones, about an inch thick.
Firstly, what would be a reasonable price (as good a butchers for the area they are, this will not be a 30 day aged steak)?
I don't really fancy firing up the barbeque, so what would be the best suggestions for making the most of them cooking wise? I have a griddle pan, but never seem to get other steaks really quite right.
T-bone is the most difficult steak to get right because you effectively have two different types of steak - which usually would be cooked for different lengths of time - joined together as one steak.Firstly, what would be a reasonable price (as good a butchers for the area they are, this will not be a 30 day aged steak)?
I don't really fancy firing up the barbeque, so what would be the best suggestions for making the most of them cooking wise? I have a griddle pan, but never seem to get other steaks really quite right.
So....good luck.
mattdaniels said:
wijit said:
Bit of advice please. A butchers nearby has started selling T-bones, about an inch thick.
Firstly, what would be a reasonable price (as good a butchers for the area they are, this will not be a 30 day aged steak)?
I don't really fancy firing up the barbeque, so what would be the best suggestions for making the most of them cooking wise? I have a griddle pan, but never seem to get other steaks really quite right.
T-bone is the most difficult steak to get right because you effectively have two different types of steak - which usually would be cooked for different lengths of time - joined together as one steak.Firstly, what would be a reasonable price (as good a butchers for the area they are, this will not be a 30 day aged steak)?
I don't really fancy firing up the barbeque, so what would be the best suggestions for making the most of them cooking wise? I have a griddle pan, but never seem to get other steaks really quite right.
So....good luck.
Pub near work uses Aubrey Allen steaks and does a killer T Bone, last customer meeting it was 5 T bones for the table. Also does the other usual cuts plus Bavette, unusually for me I end up going less rare than normal, the chefs idea of rare seems more like blue to me.
Loving this thread, I need to up my steak game at home.
Loving this thread, I need to up my steak game at home.
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