THE STEAK THREAD, served a la Man

THE STEAK THREAD, served a la Man

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Discussion

Harry Flashman

19,283 posts

241 months

Sunday 28th February 2021
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Good question. I season with a bit of cra cked pepper but no salt the night before and leave uncovered in the fridge to dry the surface for a good sear.

Goes into oven the next day after getting to room temp, and then I either salt just before the sear, or sear without salt and carve it on a block of himalayan pink salt I own for this purpose.

Latter gets an even salt and looks flash, butblunts your knife blades and you miss the lovely crunch of the sea salt flakes you get if salting before the sear.

Some methods call for salting the night before, but I don't really like to do this as I don't see a big flavour gain, but see more risk of over salting/drying out. Suspect I am over thinking it all!

Audis5b9

925 posts

71 months

Sunday 28th February 2021
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I tend to salt an hour before cooking and after carving.

AlvinSultana

858 posts

148 months

Tuesday 2nd March 2021
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Audis5b9 said:
eyebeebe said:
Have you tried to price up what they cost you from birth to butchering or to put it another way what you’d charge someone per kilo for a ribeye, cote de boeuf or a fillet?
It certainly wouldn't be competitive....
We have not priced it so no idea what it costs to produce.

But as to whether it would be competitive, it all depends on what the competition is.

Standard supermarket fare, or against its real competition, the top end specialist beef from around the world.

https://www.tomhixson.co.uk/

AdamAJP

189 posts

176 months

Wednesday 3rd March 2021
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Apologies for not reading beyond pages 1 and this one (both amazing!), but has anyone mentioned the blowtorch then low oven (<100 degrees Celsius) method?

Tried this for the first time recently with a rib eye and it was very good. I think I need a bigger blowtorch however (only have a crème brûlée one & took ages getting the colour right).

thebraketester

14,192 posts

137 months

Thursday 4th March 2021
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A couple of offcuts from a fillet, probably a couple of *C over where I would have liked. Lovely. I know fillet on paper isn’t the tastiest, but it’s our favorite.

thebraketester

14,192 posts

137 months

Thursday 4th March 2021
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And that was the rest of it, treacle cured sealed and then cooked in a 75*C over for 45 mins. For my wife’s birthday. It was either a welly or this. I prefer welly.

Edited by thebraketester on Thursday 4th March 06:17


Edited by thebraketester on Thursday 4th March 06:18

Greshamst

2,028 posts

119 months

Thursday 4th March 2021
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AdamAJP said:
Apologies for not reading beyond pages 1 and this one (both amazing!), but has anyone mentioned the blowtorch then low oven (<100 degrees Celsius) method?

Tried this for the first time recently with a rib eye and it was very good. I think I need a bigger blowtorch however (only have a crème brûlée one & took ages getting the colour right).
This sounds like we need photos!

dom9

8,040 posts

208 months

Thursday 4th March 2021
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thebraketester said:






And that was the rest of it, treacle cured sealed and then cooked in a 75*C over for 45 mins. For my wife’s birthday. It was either a welly or this. I prefer welly.

Edited by thebraketester on Thursday 4th March 06:17


Edited by thebraketester on Thursday 4th March 06:18
Please would you share the recipe/method? Thinking of doing something similar for my own birthday, this weekend! Said to Mrs9 last night we could do a fillet but it might be nice to fancy it up a little!

AdamAJP

189 posts

176 months

Thursday 4th March 2021
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Greshamst said:
This sounds like we need photos!
Low quality photo as it is a video screenshot but you get the idea. I did much more browning than this and if you like it rare you could just rest after blowtorching I guess (but I like medium rare).

thebraketester

14,192 posts

137 months

Thursday 4th March 2021
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dom9 said:
Please would you share the recipe/method? Thinking of doing something similar for my own birthday, this weekend! Said to Mrs9 last night we could do a fillet but it might be nice to fancy it up a little!
https://www.bbc.co.uk/food/recipes/treacle_cured_beef_with_35837

dom9

8,040 posts

208 months

Thursday 4th March 2021
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thebraketester said:
dom9 said:
Please would you share the recipe/method? Thinking of doing something similar for my own birthday, this weekend! Said to Mrs9 last night we could do a fillet but it might be nice to fancy it up a little!
https://www.bbc.co.uk/food/recipes/treacle_cured_beef_with_35837
Top man - thank you!

TeeRev

1,637 posts

150 months

Thursday 4th March 2021
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Farmisons had a taster deal for their Heritage Breed beef late last year, I've just got around to digging out the photos of the Sirloin and Flank, there's another bit of meat from the deal in the freezer as well which I must get out soon.







It was tender with a superb flavour, I would have preferred it rare but my wife said medium was perfect for her, I think I could have got away with 50 degrees though and she would still been okay with it.


JeffreyD

6,155 posts

39 months

Thursday 4th March 2021
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Just had these delivered.

Friday night tea and Sunday lunch sorted!



TeeRev

1,637 posts

150 months

Thursday 4th March 2021
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Here's the Flank, no photo of it cooking but it was done in one piece on the griddle pan at a high heat and served with a homemade Chimmichurri sauce.





That was a more serious bit of meat to eat but had a great flavour, got away with it being a bit rarer though, she's learning.

LordGrover

33,531 posts

211 months

Thursday 4th March 2021
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TeeRev said:
Here's the Flank, no photo of it cooking but it was done in one piece on the griddle pan at a high heat and served with a homemade Chimmichurri sauce.

I assume it froze well?

TeeRev

1,637 posts

150 months

Friday 5th March 2021
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LordGrover said:
TeeRev said:
Here's the Flank, no photo of it cooking but it was done in one piece on the griddle pan at a high heat and served with a homemade Chimmichurri sauce.

I assume it froze well?
The cut that's still in the freezer is Picanha, here's a pic to prove it.



I'm going to slow cook that on the Big Green Egg when the family can get here and the weather is a little better.

bolidemichael

13,723 posts

200 months

Friday 5th March 2021
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You guys are doing impressive stuff with the reverse seat, I presume that a digital thermometer is a necessary part of the process?

Also, what of Gandahar? He was mentioned as having 'checked out' a couple of pages back...

This evening I just mopped by the local M&S for a late dinner. Ribeye, peppered and flash fried... but the winner was the seasoning (post resting) with some chilli oils recently purchased.






One with garlic (chunks!) and another with chicken and black bean. Umami-tastic.

anonymous-user

53 months

Friday 5th March 2021
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Morrisons were offering 2 (thin) sirloins for £6. Used half a jar of curry paste and cayenne pepper as a rub and blasted for just under a minute each side on a cast iron griddle. Served with fragrant spiced rice and sour cream. Worked really well with a piece of meat that would have been pretty dull served a la steak.

Turn7

23,502 posts

220 months

Saturday 6th March 2021
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bolidemichael said:
One with garlic (chunks!) and another with chicken and black bean. Umami-tastic.
I cold smoke Garlic over Cherry dust, and then keep the stripped cloves in oil, gives a fabulous smoky garlic oil as well as preserving the cloves.....

bolidemichael

13,723 posts

200 months

Saturday 6th March 2021
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Turn7 said:
bolidemichael said:
One with garlic (chunks!) and another with chicken and black bean. Umami-tastic.
I cold smoke Garlic over Cherry dust, and then keep the stripped cloves in oil, gives a fabulous smoky garlic oil as well as preserving the cloves.....
Pixie dust you say? hehe

Joking aside, what on earth is cherry dust?