THE STEAK THREAD, served a la Man
Discussion
BrabusMog said:
Burwood said:
whoami said:
Whistle said:
Has anyone seen these Salt Bae videos doing the rounds.
What a clown he is.
A total tit. What a clown he is.
Worse still are the customers paying over the odds to pander to his arsery.
With drinks typically £130 per head which is very high.
Looks like he is up to his neck and more in debt
https://www.bloomberg.com/news/articles/2019-03-20...
https://www.bloomberg.com/news/articles/2019-03-20...
so i bought 4 sirloins yesterday, one for me, the other for my mum, brother and sister in law, told them you guys cook your 3 however you want it. I take out their steaks to get to room temp. I come back later to see all 3 steaks are put into a cold large flat non-stick pan with no oil, no salt, no pepper and they were never patted dry. all in prep for when they would heat it up
I have never so triggered in my life.
it felt wrong cooking steaks 2-3 minutes per side. but that's how they want theirs done...they even had it with ketchup and mayo.
I have never so triggered in my life.
it felt wrong cooking steaks 2-3 minutes per side. but that's how they want theirs done...they even had it with ketchup and mayo.
Edited by ambuletz on Saturday 20th July 21:00
Don't worry about it. Everyone likes food cooked "how they like it". That may mean what others would call ruining it and some would enjoy.
Putting aside the cremated vs. rare/medium steak arguments there is a whole science behind different interpretations of flavour.
It took me about 15 years to wean Mrs21 off ketchup with her steak.
(I'm sure she still grabs a bottle if I'm not around)
Putting aside the cremated vs. rare/medium steak arguments there is a whole science behind different interpretations of flavour.
It took me about 15 years to wean Mrs21 off ketchup with her steak.
(I'm sure she still grabs a bottle if I'm not around)
Apologies if this has been posted before.
A Cook Abroad - John Torode's Argentina
A Cook Abroad - John Torode's Argentina
Edited by Ridealong on Sunday 21st July 01:54
Ridealong said:
Apologies if this has been posted before.
A Cook Abroad - John Torode's Argentina
I’d rather boil my head than watch that guy. A Cook Abroad - John Torode's Argentina
Edited by Ridealong on Sunday 21st July 01:54
T-Bone Steak Alert....
I just fancied (after watching some IG videos), doing a huge T-Bone steak over the coals.
My usual 'go-to' steak is a thick piece of rib-eye, which i'll cook in the Roccbox for about 30 seconds a side at max-temp, flipping twice, then leaving to rest for 10 minutes.
This was real fun to cook, if not a little challenging, as the fillet cooks a hell of a lot quicker than the thicker sirloin side.
I was given a 'Looflighter' for my birthday recently, so fired the Oklahoma Joe up, got the coals white hot, then chucked this bad boy on, nothing other than a bit of oil & some sea salt.
Seared on the direct heat, then cooked for 10-15 minutes in-direct to cook through, with a final rest.
Finished with some butter, a healthy dose of garlic & some parsley.
I didn't get a finished weight, but start weight was a little under 1.2kg. i've also used a tape to give you some size of it!
I do have an IG page i dabble with: smokednboned if anyone fancies a follow
I just fancied (after watching some IG videos), doing a huge T-Bone steak over the coals.
My usual 'go-to' steak is a thick piece of rib-eye, which i'll cook in the Roccbox for about 30 seconds a side at max-temp, flipping twice, then leaving to rest for 10 minutes.
This was real fun to cook, if not a little challenging, as the fillet cooks a hell of a lot quicker than the thicker sirloin side.
I was given a 'Looflighter' for my birthday recently, so fired the Oklahoma Joe up, got the coals white hot, then chucked this bad boy on, nothing other than a bit of oil & some sea salt.
Seared on the direct heat, then cooked for 10-15 minutes in-direct to cook through, with a final rest.
Finished with some butter, a healthy dose of garlic & some parsley.
I didn't get a finished weight, but start weight was a little under 1.2kg. i've also used a tape to give you some size of it!
I do have an IG page i dabble with: smokednboned if anyone fancies a follow
A mate gave me some (I think) flank steaks that came out of an assorted BBQ steak pack.
Cooked on a griddle pan (but not hot enough as there isn't define griddle lines) for 2 1/2 minutes each side just with salt, pepper and olive oil.
IMO as tender as a fillet steak but with much more taste, every time I chewed the steak the beef taste came out.
Cooked on a griddle pan (but not hot enough as there isn't define griddle lines) for 2 1/2 minutes each side just with salt, pepper and olive oil.
IMO as tender as a fillet steak but with much more taste, every time I chewed the steak the beef taste came out.
cheeky t Bone ok not as big as some on here but still a fair size.
Had cooked peppers and them made a mushroom sauce with cream and whisky.
Little bit of salt on the meat either side with a very light oil. Hot as pan and sear both sides then heat down and cook a bit longer on each side
and then rested the steak.
lovely it was too
48k said:
T-Bone steak is so difficult to cook well, I reckon you've done a cracking job there. Looks delicious.
It was a touch tricky, i did cheat & use 2 probes (Inkbird).the smaller side was about 10-15'F ahead of thicker side at all times, i did only like a small portion of the grll, so i was able to keep the fillet side to the 'cool side' of the grill & the thicker part closer to the coals, it was a bit nerve wracking watching the temps rise quite quickly though.
Whilst it was fun & something different to cook, i'm still firmly in the rib-eye camp.
The supermarket across the street from my office has a lot of special offers at the moment.
I bought a slab of Uruguayan tri-tip steak ("colitas de cuadril") at lunchtime = 1.2kg for €24.
Not entirely sure now what I'm going to do with it since my wife won't eat steaks >200g, 1 daughter won't eat a steak as a piece of meat alone (will in burritos, fajitas, etc.) and the other daughter's vegetarian.... Oh, well. Just for me then ??!!
ETA: I cut it into steaks each around 160-180g / piece
I cooked one last night. Very tasty, but it didn't take a good photo, hence it's not embarrassing me on here!
I bought a slab of Uruguayan tri-tip steak ("colitas de cuadril") at lunchtime = 1.2kg for €24.
Not entirely sure now what I'm going to do with it since my wife won't eat steaks >200g, 1 daughter won't eat a steak as a piece of meat alone (will in burritos, fajitas, etc.) and the other daughter's vegetarian.... Oh, well. Just for me then ??!!
ETA: I cut it into steaks each around 160-180g / piece
I cooked one last night. Very tasty, but it didn't take a good photo, hence it's not embarrassing me on here!
Edited by RC1807 on Thursday 25th July 10:56
After a day clearing the garage out, wifey determined we should have steak for tea....
Two thirty-day aged steaks from Aldi, one sirloin, one fillet, griddle pan then rested.
Home made chips and peas (as I fancied an easy life after a day of toil :-)), oh and fried onions on top....
Money shot....
Two thirty-day aged steaks from Aldi, one sirloin, one fillet, griddle pan then rested.
Home made chips and peas (as I fancied an easy life after a day of toil :-)), oh and fried onions on top....
Money shot....
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