THE STEAK THREAD, served a la Man
Discussion
Audis5b9 said:
Yes I did, just for a couple of minutes... These were jersey royals. They weren't as good as they look. I think its best not to mess with a JR, just boil and serve with butter.
However a couple of weeks ago I did my Sunday roasties on the bbq and they were amazing.
Excellent thanks. I’d never thought of doing them on the bbq every day is a school day.However a couple of weeks ago I did my Sunday roasties on the bbq and they were amazing.
I might try this method next time I've got the BBQ out. Hot heat, a couple of seconds either side and rest for a bit, for half an hour.
https://youtu.be/NGbFtTYQpus?t=651
https://youtu.be/NGbFtTYQpus?t=651
General Price said:
All Morrisons steak is half price at the moment.Fillet £15.50,sirloin and ribeye a tenner,rump £7.50.
Got 3 full fillets for just over £110.
A few kilos of rump and sirloin as well.
Just got 4 fillet steaks for £12.40 from the butchers there, phenomenal value. They had pre packed ribeye for silly cheap as well. Thanks for the heads up Got 3 full fillets for just over £110.
A few kilos of rump and sirloin as well.
I've got a Ribeye, T-Bone and Fillet for BBQing tomorrow, will try to remember to post progress.
I usually get out of the fridge an hour before, salt it at this point and rest to get to room temp, then brush oil on and cook on a very hot grill, then put lots of pepper on before letting it rest for 10 mins. I've started to do the resting in a warm oven, but when BBQing just turn heat off and leave the lid down.
It's nice to have a steak that is still pretty hot/warm!
I usually get out of the fridge an hour before, salt it at this point and rest to get to room temp, then brush oil on and cook on a very hot grill, then put lots of pepper on before letting it rest for 10 mins. I've started to do the resting in a warm oven, but when BBQing just turn heat off and leave the lid down.
It's nice to have a steak that is still pretty hot/warm!
Not Ideal said:
^ sounds almost identical to my method. Super simple.
Although I tend to put the pepper on when seasoning pre-cook. Helps get a nice crust with the high temps.
Yeah I've always done it like that too, until recently when I was reading a few things and some people suggested the pepper just burns so works better putting on after cooking. Although I tend to put the pepper on when seasoning pre-cook. Helps get a nice crust with the high temps.
Jury is out though, only done it a couple of times this new way, unsure if it's better or not, I think maybe that slightly burnt pepper crust was good.
UTH said:
I've got a Ribeye, T-Bone and Fillet for BBQing tomorrow, will try to remember to post progress.
I usually get out of the fridge an hour before, salt it at this point and rest to get to room temp, then brush oil on and cook on a very hot grill, then put lots of pepper on before letting it rest for 10 mins. I've started to do the resting in a warm oven, but when BBQing just turn heat off and leave the lid down.
It's nice to have a steak that is still pretty hot/warm!
If you do it this way, try using fine-ground white pepper instead of black pepper from a mill. It's a milder flavour, and avoids getting chunks of raw peppercorn in your meal. Win-win.I usually get out of the fridge an hour before, salt it at this point and rest to get to room temp, then brush oil on and cook on a very hot grill, then put lots of pepper on before letting it rest for 10 mins. I've started to do the resting in a warm oven, but when BBQing just turn heat off and leave the lid down.
It's nice to have a steak that is still pretty hot/warm!
C70R said:
If you do it this way, try using fine-ground white pepper instead of black pepper from a mill. It's a milder flavour, and avoids getting chunks of raw peppercorn in your meal. Win-win.
Hmmm, interesting. Might see if I can find some. Although I do like strong flavours, and my pepper grinder is stuck in the 'fine' setting, so I only get fine pepper anyway haha Big Rig said:
Sweet Jesus how do you make those chips they look incredible!
They're tastier than the photo makes them look. https://www.donaldrussell.com/alpine-fries.htmlBanging.
Sous vide then bbq flat iron. Everyone needs to try the anchovy butter if you haven't - it's not fishy at all, just maximum umami.
https://www.epicurious.com/recipes/food/views/anch...
https://www.epicurious.com/recipes/food/views/anch...
BrabusMog said:
Just got 4 fillet steaks for £12.40 from the butchers there, phenomenal value. They had pre packed ribeye for silly cheap as well. Thanks for the heads up
Got a couple of pieces of fillet for about £8 at the beginning of the week. Just bunged them in the sous vide, will finish on the mini kamado.Don't normally bother with fillet but Guga on the Sous Vide Everything Youtube channel reckons they work out well sous vide so giving it a go.
To end a pretty decadent day of eating, dinner was a dry-aged fillet with some roasted veg and freekeh.
90min in the sous vide at 54 degrees, followed by 30secs a side on a screaming hot BBQ and 5min to rest.
MrsC doesn't eat rare/bloody meat so I aimed for the rare side of medium-rare to avoid wasting expensive cuts. Just about caught it.
90min in the sous vide at 54 degrees, followed by 30secs a side on a screaming hot BBQ and 5min to rest.
MrsC doesn't eat rare/bloody meat so I aimed for the rare side of medium-rare to avoid wasting expensive cuts. Just about caught it.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff