THE STEAK THREAD, served a la Man
Discussion
Harry Flashman said:
Now, question for you lot. Online butcher in London - recommendations?
I rate Turner and George. https://www.turnerandgeorge.co.uk/They deliver countrywide but are based in London. Used to be the East London Steak Company until they decided to sell their lovely sausages and pork on-line, too.
egor110 said:
What's the best way to cook rump steak ?
I have a oven or cast iron skillet and some rufus teague steak marinade , apart from that i have no idea .
Timings will vary depending on weight (my times work for ~1.5" thick steak), but this is how I'd do it.I have a oven or cast iron skillet and some rufus teague steak marinade , apart from that i have no idea .
- Steak out for at least an hour to get up to room temp
- Hob on full, dry skillet on for a minimum of 10min
- Oil and salt the steak (no pepper, sunflower/vegetable oil)
- 2min a side in the pan (turn the extractor on)
- Into a 110deg oven for ~6min
- Remove when internal temp hits 56deg (buy a thermometer probe) for medium-rare
- Wrap in foil and rest for 5min
I purchased a skillet for steak last night. Pre-seasoned, just rinsed it out, got it nice and hot and threw the steaks on. flipped them once they'd detatched, a bit of butter after the heat was off and left to rest.
No different to doing it in a normal pan. Maybe a tinge more 'colour', but not worth the £48 I paid for it!
To clean I left some water in it whilst cooling, tipped it away then just mopped it up with kitchen roll. Small amount of veg oil and smeared it about.
ETA: I'm sure the quality of meat is a big factor, the steaks I bought (rump) were the same as I'd done before and they were good in the frying pan.
No different to doing it in a normal pan. Maybe a tinge more 'colour', but not worth the £48 I paid for it!
To clean I left some water in it whilst cooling, tipped it away then just mopped it up with kitchen roll. Small amount of veg oil and smeared it about.
ETA: I'm sure the quality of meat is a big factor, the steaks I bought (rump) were the same as I'd done before and they were good in the frying pan.
illmonkey said:
I purchased a skillet for steak last night. Pre-seasoned, just rinsed it out, got it nice and hot and threw the steaks on. flipped them once they'd detatched, a bit of butter after the heat was off and left to rest.
No different to doing it in a normal pan. Maybe a tinge more 'colour', but not worth the £48 I paid for it!
To clean I left some water in it whilst cooling, tipped it away then just mopped it up with kitchen roll. Small amount of veg oil and smeared it about.
ETA: I'm sure the quality of meat is a big factor, the steaks I bought (rump) were the same as I'd done before and they were good in the frying pan.
The difference between pans is now much heat they retain and how hot you can get them before they are knackered. A thicker cast iron pan will get a bit hotter because of heat retention but ultimately all pans will only get as hot as you hob can make them.No different to doing it in a normal pan. Maybe a tinge more 'colour', but not worth the £48 I paid for it!
To clean I left some water in it whilst cooling, tipped it away then just mopped it up with kitchen roll. Small amount of veg oil and smeared it about.
ETA: I'm sure the quality of meat is a big factor, the steaks I bought (rump) were the same as I'd done before and they were good in the frying pan.
I normally put a cast iron griddle pan on the wok burner for 5 minutes using an old baking sheet as a lid to get it stupidly hot.
Added tonight's quick fillet and chips, 30 seconds, 4 flips, rest in a warm oven.
Edited by 21TonyK on Saturday 25th July 21:05
Edited by 21TonyK on Saturday 25th July 21:06
h0b0 said:
I am eager to know how the weber thermometer works out for you. On my first attempt the grill got a little hot and burnt the red sheath around the probe. I bought a replacement and the same happened again!
I will admit I have issues with electronic probes. I have gone back to an old school thermometer that I stick in every now and then. Much more reliable.
Sorry, just realised I hadn’t responded on this. I’ve found them ok so far but I’ve only used them when I’m cooking something on a fairly low temperature for a long time. I will admit I have issues with electronic probes. I have gone back to an old school thermometer that I stick in every now and then. Much more reliable.
I’m not sure they’d stand up to high temperatures very well.
h0b0 said:
I have never had a good experience with a leave in thermometer which I’ve had to accept is almost certainly operator error.
I've been using Inkbird thermometers for a few years now, they're pretty good and reasonably priced, a 2 probe and a 4 probe. They both connect to the same app on my phone. Plenty of preset temps and you can create your own or edit the preset ones.I also have a single probe Thermopro one that I tend to use for indoors.
illmonkey said:
I purchased a skillet for steak last night. Pre-seasoned, just rinsed it out, got it nice and hot and threw the steaks on. flipped them once they'd detatched, a bit of butter after the heat was off and left to rest.
No different to doing it in a normal pan. Maybe a tinge more 'colour', but not worth the £48 I paid for it!
To clean I left some water in it whilst cooling, tipped it away then just mopped it up with kitchen roll. Small amount of veg oil and smeared it about.
ETA: I'm sure the quality of meat is a big factor, the steaks I bought (rump) were the same as I'd done before and they were good in the frying pan.
Skillets are no better than a decent pan with a thick base in most cases. And they are a royal pain to season and maintain.No different to doing it in a normal pan. Maybe a tinge more 'colour', but not worth the £48 I paid for it!
To clean I left some water in it whilst cooling, tipped it away then just mopped it up with kitchen roll. Small amount of veg oil and smeared it about.
ETA: I'm sure the quality of meat is a big factor, the steaks I bought (rump) were the same as I'd done before and they were good in the frying pan.
My last piece of the oz wagyu (which isn’t really wagyu but still good! )
I made a run this time as I keep watching al the American steak videos and fancied a change. Was delicious! It was a mix of
Paprika, salt, garlic powder, celery salt, cayenne, pepper, brown sugar and cumin.
I basted with some garlic butter and rbh probably overdid the garlic but it was still bloody good!
I made a run this time as I keep watching al the American steak videos and fancied a change. Was delicious! It was a mix of
Paprika, salt, garlic powder, celery salt, cayenne, pepper, brown sugar and cumin.
I basted with some garlic butter and rbh probably overdid the garlic but it was still bloody good!
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