THE STEAK THREAD, served a la Man

[Burwood]

C70R said:

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.

Perfection in my book

[C70R]

Burwood said:

C70R said:

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.

Perfection in my book

If I'm cooking fillet on a BBQ or pan, I tend to aim for sightly rarer than this. But the sous vide means that you get the best of both worlds.

Not the most spontaneous meal, but it's hardly like we're short on time at the moment...

[LordGrover]

ambuletz said:

Whats peoples opinion of doing steak this way? (id be suprised if its not been mentioned in all these 15 pages).

https://www.youtube.com/watch?v=02tRxM_1VsE

I’m not convinced about some of his reasoning, but the method is awesome. Even works brilliantly with burgers. Butter, salt and mustard!

[Gameface]

Ten million views!!

[snuffy]

Got these rib-eyes from the butcher we always use. Big lump, very big knife and "how thick would you like them?":

[21TonyK]

Gameface said:

Ten million views!!

Thing is there are so many internet variations on cooking steak it becomes meaningless. Season the board? Hardly a revelation. Salt before/after, brine, sous vide, reverse sear, cook from frozen etc etc

Quite frankly no steak house does any of this. Lugers... best meat you can buy, season, sear and rest.

Edited by 21TonyK on Sunday 17th May 18:02

[bigandclever]

Sirloin and sweet potato mash for tea. Most enjoyable (apart from the kitchen filling with smoke).

[snuffy]

bigandclever said:

Sirloin and sweet potato mash for tea. Most enjoyable (apart from the kitchen filling with smoke).

Sweet potato mash ! No thanks, I'd have just had the meat on it own !

[lauda]

I’ve just had a cancelation notification through from Hawksmoor for a booking I had next month. I had no expectation of going but this has made me sad nonetheless. Good job I can console myself with the half price rib of beef I got in Waitrose today.

Apparently there is a surplus of more expensive cuts in the chain as demand has gone up for mince and other cheaper bits. Works for me.

[tedmus]

Picked up a rib of beef from Morisons earlier for £18 (£16 per kilo), that's going to be reverse seared on the kamado shortly.

Edited by tedmus on Friday 22 May 21:19

[21TonyK]

I may well venture to Morrisons this weekend. Need some rib and fancy something like cheek or some lamb or calves liver.

Lock down carnivore coming out.

[lauda]

The Waitrose rib was £10/kg....

[Gameface]

I assume Morrisons are still doing their cheap steak offer? Or was it a limited time thing?

[tedmus]

lauda said:

The Waitrose rib was £10/kg....

Bargain

[tedmus]

Gameface said:

I assume Morrisons are still doing their cheap steak offer? Or was it a limited time thing?

Back up to £20 per kilo for ribeye

[Turn7]

Noob question.....

Never been able to get Steak right in the kithcen, but since lockdown, Ive been playing with the firy thing outside and getting better results.

Question - to reverse sear or not ?

I did a lovely ribeye last night, and had my probe checking temps, I think it went over as I finished it over the coals.....Internal temp went up to late 60's and I was hoping to keep it around early 60's as the other half isnt a fan of pink......

THeory would suggest reverese sear makes sense ?

[tedmus]

Cote de boeuf reverse seared and brushed with a herby baste.






Crappy photos sorry.

Edited by tedmus on Saturday 23 May 02:15

Edited by tedmus on Saturday 23 May 14:43

[Gameface]

No they're not!

[ruggedscotty]

wee trip up to the butcher, was a little rainy this morning so no long queue outside. Ordered a fillet for the Wife and a T bone for myself. Nice chunks of meat indeed. Was thinking of having them tonight but decided will have them tomorrow. I may try barbeque.... lol

[C70R]

Thought this fitted here, rather than on the dinner thread.

A friend in the high-end catering trade delivered me 3kg of short ribs, so I did the only sensible thing. Separated (3x vac packed in the freezer), seared, and into a 110-degree oven for 6hrs, before a final 220-degree 10min blast.

Served with mash (via my new ricer) and savoy. Possibly the best piece of beef I've ever cooked for myself. I could have cut it with a butter knife.