THE STEAK THREAD, served a la Man

[Cotty]

C70R said:

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.

Top work thats my kind of food

[ruggedscotty]

Fillet and Tbone from the local butcher.

coated both sides with a little salt and olive oil



wife likes hers well cooked, but I like mine rare.

We both enjoyed them

[Not Ideal]

C70R said:

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.

Nicely done - that looks ace.

[Steve91]

Picked up a lovely bit of sirloin from the butcher and served it with Dauphs and a bit of salad. Ever so slightly over but still so good.

[FN2TypeR]

Cotty said:

C70R said:

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.

Top work thats my kind of food

That looks absolutely tremendous

[C70R]

I finally cooked my perfect steak. Starting point was a 425g organic, free-range Sirloin, cut by the butcher. 1-1.25" thick.

Salted, seared, basted and 6min in a warm oven until it hit 54 degrees internal. Served with roasted garlic broccoli and sweet potato fries.

[48k]

ruggedscotty said:

Fillet and Tbone from the local butcher

We both enjoyed them

Glad you enjoyed them but they are strange cuts IMO - the T bone has hardly any fillet on it, and the stand alone fillet looks nothing like a fillet more like a sirloin with the fat cut off. (I am Not a Butcher )

[m3jappa]

I had this in another thread but thought id put it in here too.

This is an australian wagyu ribeye, its obviously nothing like proper japanese wagyu in terms of marbling but its still got some really nice marbling in it.
I trimmed up the fat then seasoned it with salt, pepper and a bit of garlic salt.

One of the biggest issues we have had cooking steak at home is we got a induction hob, since this i have tried several pans and griddles and i just cant seem to get one hot enough to get that perfect sear.

so i thought fk it, lets follow the americans and try and cook on the bbq. i got my le creuset griddle on the bbq and let it get hot, and it worked so much better than the hob! proper sizzle when it went on.
cooked for a while and took it off at 127f and then wrapped in foil for about 15mins.

My god this is the best piece of steak i have ever eaten! so sweet, soft, bit of smoke from the bbq, my god i haven't got words to describe it
basically it was good

[Burwood]

That does look immense

[m3jappa]

for some reason i couldn't put this on the above post, but here's a before.

[Kiddi]

First time post, New York strip medium rear

[paua]

anonymous said:

[redacted]

Porterhouse/ sirloin = NY strip

[21TonyK]

anonymous said:

[redacted]

Close but not quite. Strip is from the loin as is porterhouse (like a T bone but more fillet on it and generally thicker), sirloin follows on after that (working to the head to ass end of the animal).

Everywhere has different names for cuts and they are cut differently depending on the butcher but a few fundamentals remain.

[snabzter]

anonymous said:

[redacted]

I think daimlerv8 may have been referring to the word in bold.

[ruggedscotty]

thought id ask for a porter house rather than a t bone, was finding the t bones were shy with the fillet. Anyways...

fillet for the mrs and the porterhouse for me, with side salad and blue cheese.

[omniflow]

ruggedscotty said:

thought id ask for a porter house rather than a t bone, was finding the t bones were shy with the fillet. Anyways...

fillet for the mrs and the porterhouse for me, with side salad and blue cheese.

Looks nice, but surely the thing to do is ask the butcher to show you both ends of all of the pieces of T-bone / Porterhouse that he's got, so you then pick the one you like the look of (decent sized piece of fillet, sirloin nicely marbled with no massive gristley bits). Then you ask him / her to cut you one off that piece that's the thickness you desire. Yes, you might end up with a steak weighing 1.2 - 1.5 Kg doing it this way, but that's not really a problem is it.

[ruggedscotty]

omniflow said:

Looks nice, but surely the thing to do is ask the butcher to show you both ends of all of the pieces of T-bone / Porterhouse that he's got, so you then pick the one you like the look of (decent sized piece of fillet, sirloin nicely marbled with no massive gristley bits). Then you ask him / her to cut you one off that piece that's the thickness you desire. Yes, you might end up with a steak weighing 1.2 - 1.5 Kg doing it this way, but that's not really a problem is it.

Indeed that's the way im doing it from now on, not wanting a sirloin with a bone, its the two steaks that make a porterhouse, the difference in the meat between the two portions.

[JKRolling]

The missus wanted fillet so that’s what we had. About 320 grams each! With caramelised baby potatoes and peppercorn sauce.

[ruggedscotty]

where is the flamin like button !

[C70R]

Fabulous.

Reverse sear method?