THE STEAK THREAD, served a la Man

[thebraketester]

Chris Type R said:

One of the Turner & George bargains, a £20 Chateaubriand for two ( https://www.turnerandgeorge.co.uk/chateaubriand.ht... )

I probably seared it a little too long.

Amazing. I love T&G beef. It’s hard to beat.

[43034]

Half a kilo of Hereford Rib Eye. Looking forward to later on

[UTH]

43034 said:

Half a kilo of Hereford Rib Eye. Looking forward to later on

Blimey, that’s a beast!
Don’t forget to show us the end result.

[h0b0]

Couple of extras,

[tribalsurfer]

16oz of beefy goodness



With Chimichurri.



Needed to let it rest longer.

[tedmus]

Tickle said:

21TonyK said:

Food (which looks good) aside. That knife needs proper sharpening.

It does, box fresh last week. It's getting dropped off at the butcher's this weekend for a sharpening.

Do you have a link to that knife Tickle?

TIA

[ReaperCushions]

Chris Type R said:

One of the Turner & George bargains, a £20 Chateaubriand for two ( https://www.turnerandgeorge.co.uk/chateaubriand.ht... )

I probably seared it a little too long.

Looks good to me. Although I'd suggest resting it a bit longer to keep those juices inside it.

[Tickle]

tedmus said:

Do you have a link to that knife Tickle?

TIA

Here you go

https://www.moonrakerknives.co.uk/shop/kitchen-kni...

[tedmus]

Tickle said:

Here you go

https://www.moonrakerknives.co.uk/shop/kitchen-kni...

You're a gent

[seyre1972]

Tickle said:

Here you go

https://www.moonrakerknives.co.uk/shop/kitchen-kni...

Bugger - wish I’d known about a UK shop ... had mine shipped over from the US, same as the one pictured - after seeing them on the YouTube BBQ Pit Boys channel

[Tickle]

seyre1972 said:

Bugger - wish I’d known about a UK shop ... had mine shipped over from the US, same as the one pictured - after seeing them on the YouTube BBQ Pit Boys channel

Decent value too, nice father's Day present.

[paralla]

45 day dry aged bone on rib eye seared over the infra-red burner until it looked how I wanted it to look (a minute or two) then moved over a low burner to slowly bring the internal temperature up to 51 degrees.

Served with home made chili aioli, potatoes and spinach

[UTH]

Apologies for the rather unappealing looking photo, but here are a couple of fillets I did yesterday. Very pleased I nailed the medium rare on such a thick steak





No idea why first photo has flipped

[Chris Type R]

Jamesgt said:

Chris Type R said:

One of the Turner & George bargains, a £20 Chateaubriand for two ( https://www.turnerandgeorge.co.uk/chateaubriand.ht... )

I probably seared it a little too long.

Isn’t that quite cheap or am I missing something?

I think it's pretty good value. There's also the rib fillet ( https://www.turnerandgeorge.co.uk/rib-fillet.html ) - 2 for £10. Can be a bit hit and miss.

ReaperCushions said:

Looks good to me. Although I'd suggest resting it a bit longer to keep those juices inside it.

I'll try that on the next one, thanks.

[Thebaggers]

Had this last year in Arinsal, had to share. Open fire indirect cooking and a massive heap of cut selections. Served between 2, we had severe meat sweats. Great to watch it cooking, great to eat some more unusual cuts, it included flank, skirt and tips.

[Burwood]

paralla said:

45 day dry aged bone on rib eye seared over the infra-red burner until it looked how I wanted it to look (a minute or two) then moved over a low burner to slowly bring the internal temperature up to 51 degrees.

Served with home made chili aioli, potatoes and spinach

This is a thankless thread. So I’ll tell you. It looks fking awesome

[Harry Flashman]

Did this s few weeks back, but remains my favourite steak ever.

Reverse seared cote de boeuf (bone-in sirloin?). First time trying this method and it is an absolute revelation for barbecue steak!

Rubbed with black pepper, a bit of salt and some of my barbecue rub, smoked with oak and a load of fresh rosemary (both from the garden) at 135C for an hour on the Weber kettle, taken off whilst new coals go into the barbecue, rested under a foil tent for 15 minutes and then seared, back on the charcoal barbecue, at a bd high heat.

Probably the best steak I have ever eaten - evenly cooked, smoky rosemary flavour throughout that doesn't overpower, buttery fat and perfectly moist. Well worth a try.

Teamed with an Amarone, this was magic.






Now, question for you lot. Online butcher in London - recommendations?

[lauda]

This is going on the BBQ for lunch today. Planning on using the reverse sear method.



And this has been purchased to ensure that there are no overcooking errors.



Argh! Stupid bloody photo rotation!

[h0b0]

I am eager to know how the weber thermometer works out for you. On my first attempt the grill got a little hot and burnt the red sheath around the probe. I bought a replacement and the same happened again!

I will admit I have issues with electronic probes. I have gone back to an old school thermometer that I stick in every now and then. Much more reliable.

[anonymous-user]

800g Prime Rib Steak, medium rare, served with chips, truffle butter / peppercorn sauce and a duck egg, buttery beef deliciousness.

Opera in Chester.