THE STEAK THREAD, served a la Man

[triggerhappy21]

On the topic, there was a steak restaurant featured on BBCs 'Remarkable Places to Eat' last night.

Casa Julian in Basque region. Meat taken from a 6 year old dairy cow, and matured for only 10 days. No more, or the meat dries out too much. Grilled over coals for 20(!) minutes. Must have been gentle as steak was blue. Served with no sides or sauce, and looked fantastic with very good reviews.

Just thought it was interesting as all very much against the grain. Been going for 60 years though so probably know their stuff.

[matrignano]

Greshamst said:

Posted this on the bbq thread, but not sure if everyone watches both...

Looks like good meat!
What butcher is it from?

[Greendubber]

triggerhappy21 said:

On the topic, there was a steak restaurant featured on BBCs 'Remarkable Places to Eat' last night.

Casa Julian in Basque region. Meat taken from a 6 year old dairy cow, and matured for only 10 days. No more, or the meat dries out too much. Grilled over coals for 20(!) minutes. Must have been gentle as steak was blue. Served with no sides or sauce, and looked fantastic with very good reviews.

Just thought it was interesting as all very much against the grain. Been going for 60 years though so probably know their stuff.

I watched that, quite interesting and from what I saw they were cooking it quite indirectly for a while but it did look nicely seared when it was eventually served up.

I thought the old boy who ran the palace was a bit of a character! Much better than the slightly ropey looking tortilla place.

[andy_s]

Greendubber said:

triggerhappy21 said:

On the topic, there was a steak restaurant featured on BBCs 'Remarkable Places to Eat' last night.

Casa Julian in Basque region. Meat taken from a 6 year old dairy cow, and matured for only 10 days. No more, or the meat dries out too much. Grilled over coals for 20(!) minutes. Must have been gentle as steak was blue. Served with no sides or sauce, and looked fantastic with very good reviews.

Just thought it was interesting as all very much against the grain. Been going for 60 years though so probably know their stuff.

I watched that, quite interesting and from what I saw they were cooking it quite indirectly for a while but it did look nicely seared when it was eventually served up.

I thought the old boy who ran the palace was a bit of a character! Much better than the slightly ropey looking tortilla place.

We were over there last year and spent the hour of the programme kicking ourselves we didn't know about the place - looked excellent.

[anonymous-user]

triggerhappy21 said:

On the topic, there was a steak restaurant featured on BBCs 'Remarkable Places to Eat' last night.
.

There was a show just about Steaks around the world, probably not the same show, but had those steaks as well as other around the world, very interesting.

[illmonkey]

Mid week steak, fillet from Waitrose, 5 mins cook, 5 rest. Was a little small, but damn tasty

[anonymous-user]

Had a steak in a restaurant on my holidays in France. Knowing the French reputation I ordered my steak medium rather than my usual medium rare.

My steak turned up blue.

[stevemcs]

Thought i’d Share a tomahawk steak with the wife, purchased from Waitrose, did the reverse seat method and finished it off on the bbq.

It’s a little over done for me but it was the compromise for sharing

[thebraketester]

Looks bloody great

[RC1807]

illmonkey said:

Mid week steak, fillet from Waitrose, 5 mins cook, 5 rest. Was a little small, but damn tasty

Looks like you served your dinner on a serving platter....?

[illmonkey]

RC1807 said:

illmonkey said:

Mid week steak, fillet from Waitrose, 5 mins cook, 5 rest. Was a little small, but damn tasty

Looks like you served your dinner on a serving platter....?

Haha. They are big old plates, and are curved stupidly at the edges, so it's more bowl-esque. It makes cutting stuff harder and annoying to eat off.

[Burwood]

600g fillet, quick sear and finished in a hot oven for 8 minutes. No money shot but it was exceptional.

[Greshamst]

50 day aged Dexter sirloin, £6.70

[Imasurv]

stevemcs said:

Thought i’d Share a tomahawk steak with the wife, purchased from Waitrose, did the reverse seat method and finished it off on the bbq.

It’s a little over done for me but it was the compromise for sharing

Picked a couple of these up and cooking one tonight on the bbq, 820g! Going to reverse sear on Weber and see how much I can get through!

[ambuletz]

here we go, some content for debate.


The Food Lab: Steak Lies | Serious Eats
https://www.youtube.com/watch?v=hbt0V726RyI

i like all the content serious eats & kenji produces. I was a little suprised about the first one (because literally everyone says it and it's never contested)

[anonymous-user]

I never get thick cut steaks with unrendered fat, the fat is the flavour, i stick with thinner cut steaks.

[dazwalsh]

Unfortunately no photo but i had for the first time in my life(at the wise old age of 34)Veal, a T-Bone veal steak to be precise at my local italian restaurant and it was up there with the nicest meat i have ever eaten. An inch think, medium rare and very very tender, will be heading back in next week for another one. There was no need for a knife, just pulled it apart with my fork. I stopped short of nawing in the bone.

Morally it doesn't sit that well with me even as a true carnivore but my god the taste made me forget about the cute little calf running around the field.

[21TonyK]

Feel no guilt in eating it. In fact you are to be commended. The more we do to support the consumption of ethical veal the less mature meat we have to raise and consume and the fewer animals end up in the grinder.

Veal is great, just wish all supermarkets were brave enough to put it on their shelves.

If you think a veal T bone is good, look out for a Côte de Veau at Waitrose.

[illmonkey]

Stttteeeaaakk! Healthy sides today. Apart from the 1/2 a slug that was in the broccoli packet Other half wasn’t too keen. If anything it added to the flavour

[Gandahar]

Rump steak with maldon salt on it and a cheeky bit of arrowmat ...

Chips drizzled in garlic oil with parmesan and blue cheese "sprinkles"



As I was watching the QP for formula one. Matron, get the electrodes out please just to start the old ticker....

Edited by Gandahar on Sunday 3rd November 15:07