THE STEAK THREAD, served a la Man.

THE STEAK THREAD, served a la Man.

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Discussion

Gandahar

Original Poster:

9,600 posts

90 months

Friday 26th September 2014
quotequote all
We have a breakfast thread, we have a lunch thread, we have a dinner thread, but if anything food wise summed up Pistonheads surely it has to be a steak thread. Show us your steaks and how you cook them.

Having said that the steak is a pretty tough thing to cook properly considering it is just one thing to cook. They do say the simplest things are the hardest thing to cook right.

So I will start off. Where no man or woman on PH has gone before.


OK, so it ain't that perfect, ideally you want a steak that is of equal thickness and some fat through it would not go amiss, so a ribeye cut to a good thickness would be great. However I turned up at Sainsbury's and they had this left



It's Sirloin with one for his knob, as you would say in cribbage circles. Never mind, onwards and upwards. You can see I added some condiments. Maldon salt, pepper and dried parsley is always a good bet.

Thinking about this, sirloin has a strip down the side so I just gently cooked this on a low heat hoping it would render down a bit and give me some fat for the main sides as they have less fat than ribeye.



Once done we can get the pan really hot. I mean really hot, no time for wussies here I'm afraid.






So after all that you do it 1-2 mins each side and then put it in an oven at 100C and no more to rest for about 5 minutes whilst you cruise the internet looking at porn, cars, or the biggin hill weather forecast for the next 5 days.


IF YOU LIKE YOUR STEAK WELL DONE LOOK AWAY NOW
















Et voila






Bit of salad to keep the missus happy.

music

Personally I prefer steak black and blue but that's just kinky old me,

So, the challenge is up, show us your PH steaks.


soad

30,764 posts

138 months

Tuesday 30th September 2014
quotequote all
Gandahar said:


Bit of salad to keep the missus happy.
hehe

Looks great, would make a tasty sandwich. yum

ascayman

11,754 posts

178 months

Tuesday 30th September 2014
quotequote all
you rest it in the oven?

I cooked a Fillet last night if id known about this thread id have taken pics!! next time smile

OllieC

3,816 posts

176 months

Tuesday 30th September 2014
quotequote all
nice starter

scottri

939 posts

144 months

Tuesday 30th September 2014
quotequote all
Lump of meat



Slow cook on the smoker until internal temp.



Rest and then sear.



Cut


Eat




Yes that is potato fondant 3 shapes (see what i did there?)
Edited by scottri on Tuesday 30th September 13:45


Edited by scottri on Tuesday 30th September 13:46

prand

4,911 posts

158 months

Tuesday 30th September 2014
quotequote all
Similar to above but done on Weber kettle.

Indirectly smoked a 700gm lump of ribeye (seasoned with salt & pepper) for about 25 mins over hickory chips and lumpwood charcoal. This took the steak to just over rare, target was medium rare/medium.

I then split the steak into two for me & Mrs P, stirred up the coals, and left them for a few mins to get the bars of the grill super hot, then seared them for about 1 min on one side, 30 secs on the other.

I'd never done this before but it was pretty flamin delicious and a perfect success! I've since discovered this is known as the "reverse sear" method of doing steak. Works really well on the BBQ, I'd always found Bbqing steak a recipe for well done disaster but this indirect/sear method was excellent, and the added smoke dimension was pretty tasty change too.

scottri

939 posts

144 months

Tuesday 30th September 2014
quotequote all
Yeah, reverse sear is great isnt it, the above pics was from my first go and i'll deffo be doing it again.

https://www.youtube.com/watch?v=GZ4xl7XJM08

prand

4,911 posts

158 months

Tuesday 30th September 2014
quotequote all
scottri said:
Yeah, reverse sear is great isnt it, the above pics was from my first go and i'll deffo be doing it again.

https://www.youtube.com/watch?v=GZ4xl7XJM08
Cool, I'll try and post some pics too but I can't do it here at work.

tuffer

8,726 posts

229 months

Tuesday 30th September 2014
quotequote all
Some Sirloin I "Roasted" at the weekend....


Muzzer79

4,331 posts

149 months

Tuesday 30th September 2014
quotequote all
Pah, amateurs

I went to Italy last week and was served this



mattdaniels

7,351 posts

244 months

Tuesday 30th September 2014
quotequote all
scottri said:
Lump of meat



Slow cook on the smoker until internal temp.



Rest and then sear.



Cut


Eat




Yes that is potato fondant 3 shapes (see what i did there?)
Edited by scottri on Tuesday 30th September 13:45


Edited by scottri on Tuesday 30th September 13:46
Marry me? cloud9

prand

4,911 posts

158 months

Tuesday 30th September 2014
quotequote all
scottri said:
Yeah, reverse sear is great isnt it, the above pics was from my first go and i'll deffo be doing it again.

https://www.youtube.com/watch?v=GZ4xl7XJM08
Just out of interest, what was the internal temp you went for in the smoker for tour big hunk of rib, i just went by how squidgy my ribeye was and luckily guessed correctly. For a bigger piece I only know 195f as the internal temp for perfect pulled pork!

shirt

20,156 posts

163 months

Tuesday 30th September 2014
quotequote all
Gandahar said:
if anything food wise summed up Pistonheads surely it has to be a steak thread.
fail, everyone knows this place was built on pies!

prand

4,911 posts

158 months

Tuesday 30th September 2014
quotequote all
shirt said:
fail, everyone knows this place was built on pies!
Actually I thought it was filthy takeaways!

scottri

939 posts

144 months

Tuesday 30th September 2014
quotequote all
prand said:
Just out of interest, what was the internal temp you went for in the smoker for tour big hunk of rib, i just went by how squidgy my ribeye was and luckily guessed correctly. For a bigger piece I only know 195f as the internal temp for perfect pulled pork!
It was a few weeks ago and im struggling to remember what I went for. I think it was about 140f before searing. It was a little under for my liking.

The Spruce goose

26,800 posts

157 months

Saturday 11th October 2014
quotequote all
i am sure most of you have never heard of ALDI but i have, and they do a aged steak, which in my opinion is one of the best flavorsome steaks i have had. Beats all the supermarkets and butchers, and would highly recommend it.. no pictures as scoffed it down.


Rick101

6,201 posts

112 months

Saturday 11th October 2014
quotequote all
Had the ribeye Aldi offering the other night.
First meat on the new Weber Q (cast iron grates)

Were lovely.

And cheap!

Chucklehead

2,304 posts

170 months

Saturday 11th October 2014
quotequote all
Muzzer79 said:
Pah, amateurs

I went to Italy last week and was served this


Bistecca Fiorentina - I think you were meant to share that! laugh

folos

900 posts

104 months

Saturday 11th October 2014
quotequote all
Looking forward to seeing some cooked meat in this thread :-)

hbzboy

444 posts

147 months

Saturday 11th October 2014
quotequote all
Chucklehead said:
Muzzer79 said:
Pah, amateurs

I went to Italy last week and was served this


Bistecca Fiorentina - I think you were meant to share that! laugh
No way is it for sharing, it is for struggling trough with on your own....