THE STEAK THREAD, served a la Man

[21TonyK]

320g!! I'd really struggle with that unless I was starving!

Looks very good and while I love rib properly cooked fillet is very nice.

[Digger]

Perfect!

How did you cook those potatoes? Short parboil then a slow roast in the oven? What kind of oil etc?

[JKRolling]

C70R said:

Fabulous.

Reverse sear method?

I’m not sure what the method is called! I left them out for 1.5-2 hours to make sure they were at room temperature due to the thickness. Dried them, brushed with oil, salt and pepper. Put them in a red hot pan for about 3 minutes per side then rolled the edges in the pan.

Then removed from the heat and put loads of butter in the pan with garlic and thyme. Basted continually for about 5 minutes on a medium heat then put the pan in the oven until the thermopen said 53 degrees. Rested for 12 minutes on a warm plate.

Potatoes - I had about 500g of baby / new potatoes. Cut some in half if they looked a bit big. Mixed 1.5 tablespoons of sun flower oil with 2 teaspoons of both sugar and sweet paprika plus some salt and pepper. Tossed the potatoes in it, tipped it in a roasting tin in the oven on 170-180 deg for an hour turning and basting 2-3 times.

Both are deeply unhealthy but absolutely delicious!

[UTH]

JKRolling said:

I’m not sure what the method is called! I left them out for 1.5-2 hours to make sure they were at room temperature due to the thickness. Dried them, brushed with oil, salt and pepper. Put them in a red hot pan for about 3 minutes per side then rolled the edges in the pan.

Then removed from the heat and put loads of butter in the pan with garlic and thyme. Basted continually for about 5 minutes on a medium heat then put the pan in the oven until the thermopen said 53 degrees. Rested for 12 minutes on a warm plate.

Potatoes - I had about 500g of baby / new potatoes. Cut some in half if they looked a bit big. Mixed 1.5 tablespoons of sun flower oil with 2 teaspoons of both sugar and sweet paprika plus some salt and pepper. Tossed the potatoes in it, tipped it in a roasting tin in the oven on 170-180 deg for an hour turning and basting 2-3 times.

Both are deeply unhealthy but absolutely delicious!

Certainly one of the most perfectly cooked steaks I've seen on this thread so far.

[C70R]

UTH said:

Certainly one of the most perfectly cooked steaks I've seen on this thread so far.

Indeed. I used the same method for my Sirloin on the previous page, but this one looks ace.

[JKRolling]

C70R said:

UTH said:

Certainly one of the most perfectly cooked steaks I've seen on this thread so far.

Indeed. I used the same method for my Sirloin on the previous page, but this one looks ace.

Thanks both. I suspect it’s as much to do with the quality of the meat and a bit of luck that they turned out like this!

[CS Garth]

JKRolling said:

Thanks both. I suspect it’s as much to do with the quality of the meat and a bit of luck that they turned out like this!

By god that looks good - don’t be so modest!

[m3jappa]

21TonyK said:

320g!! I'd really struggle with that unless I was starving!

Looks very good and while I love rib properly cooked fillet is very nice.

Bloody hell, that a regular serving for someone like me

The fillet does look beautiful, i have gone quite off fillet the last few years but it is still very nice, just doesnt have the flavour of a rib eye.

[paralla]

I am going BBQ shopping tomorrow. I’m Australian so it has to be gas (I don’t need witty repartee about the pro’s of charcoal thanks).

I usually sousvied big steaks and sear them in a heavy cast iron pan over a wok burner inside and get great results.

Wondering if anyone has experience of searing steak on an infra-red BBQ burner like this one.





https://www.bullbbq.eu/en/our-products/webshop/55/...

[JatHanspal]

I have infrared burners on one side of my BBQ. I typically reverse sear things like tomahawk steaks or thick steaks. Cook them at around 80'C in the oven, then reverse sear on an infrared burner set on max.

Results are really good, and I highly recommend it. You get very hot, very intense heat from these, giving you a perfect crust within a few mins and allowing you to keep the steak cooked as you like it.

[Cotty]

JKRolling said:

Potatoes - I had about 500g of baby / new potatoes. Cut some in half if they looked a bit big. Mixed 1.5 tablespoons of sun flower oil with 2 teaspoons of both sugar and sweet paprika plus some salt and pepper. Tossed the potatoes in it, tipped it in a roasting tin in the oven on 170-180 deg for an hour turning and basting 2-3 times.

Love roasted new potatoes. I tend to give them a boil for 10/15mins then into a roasting dish (I like pyrex) and with a silicone pastry brush, bush them with olive oil and sprinkle some dried Italian herb seasoning. I let this cook in the oven turning them once then gradually add sausages, peppers, aubergine, red onion, courgettes, garlic etc depending on their cook times.

Edit my thread still lives
https://www.pistonheads.com/gassing/topic.asp?h=0&...

Edited by Cotty on Friday 19th June 20:33

[TeeRev]

My wife only bought small steaks this week but I managed to get them cooked medium rare which is not easy when they're quite thin. Served with butternut squash chips, artichoke hearts and a mushroom sauce.

[Tickle]

A few big rib eyes tonight, reverse seared (indirect in foil, salt and butter) on the BBQ.

Served with wedges, blacksticks blue and crème fresh bread bowls.

[21TonyK]

Food (which looks good) aside. That knife needs proper sharpening.

[Tickle]

21TonyK said:

Food (which looks good) aside. That knife needs proper sharpening.

It does, box fresh last week. It's getting dropped off at the butcher's this weekend for a sharpening.

[CS Garth]

Creme fresh bread bowls look rather nice - as does the whole thing frankly. The former reminds me of San Francisco waterfront.

[paralla]

1.1Kg of dry aged Sirloin roast cut into two 550g steaks, brought up to room temperature, rubbed with a bit of oil, seasoned with coarse sea salt and black pepper, seared on my favourite new toy for a minute on each side then nice and slow until the core temperature was 51 Degrees, removed from the BBQ, knob of butter on top of each, covered with foil to rest for a bit then served.

Sorry there isn’t a money shot, I get in trouble taking photos of food when I should be eating and enjoying it. You will just have to trust me that it was fantastic.

[Fastchas]

This was a particularly nice piece, especially with a chateauneuf.

[Chris Type R]

One of the Turner & George bargains, a £20 Chateaubriand for two ( https://www.turnerandgeorge.co.uk/chateaubriand.ht... )

I probably seared it a little too long.

[Jamesgt]

Chris Type R said:

One of the Turner & George bargains, a £20 Chateaubriand for two ( https://www.turnerandgeorge.co.uk/chateaubriand.ht... )

I probably seared it a little too long.

Isn’t that quite cheap or am I missing something?