THE STEAK THREAD, served a la Man
Discussion
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!
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 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....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/
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).
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).
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! 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 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
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_35837Farmisons 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.
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.
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.
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.
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 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.....Joking aside, what on earth is cherry dust?
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