THE STEAK THREAD, served a la Man

[Boozy]

Kobe strip steak from the same butchers in New Jersey previously mentioned, was one of the nicest steaks I've ever eaten.

Kosher salt, home made garlic and rosemary butter to finish, bloody lovely.

[malks222]

found a morrisons super market ‘thick cut’ sirloin lurking in the back of the freezer. I really can’t fault the steaks, i’ve paid a lot more for a lot worse!

[ruggedscotty]

Oh that looks nice that !

[tedmus]

They have cuts of picanha now in Morrisons, had one the other week and it was decent. Comes with the fat cap covered in pepper though which I removed prior to cooking.

[Not Ideal]

paralla said:

Not Ideal said:

^^ amen to that. Looks ace.

I think I know that butcher. Is that the one on that tight corner opposite the coffee shop?

Thanks. Gratuitous car pic alert. This is the shop.

Thats the one. And lovely motor you have !

[paralla]

Thanks, It looks a bit like a speedboat coming up onto the plane in this pic, The front axle lift is up.

[Dave_90]

Off the back of this thread I tried the reverse sear method for the first time last night, I was extremely impressed. Just used a cheap rump steak from Tesco as it was a test run, but it is one of the best steaks I have ever made. Managed to get it pink on the inside but not bloody and raw, which is something I have found quite difficult just blasting it on the hob in the past.

I just put it in the oven for 20 mins before hand, no meat thermometer or anything (ordered from Amazon, gets here tomorrow) and then blasted it in a pan for about a minute per side.

I've also been experimenting with when to put the salt on the steak - previously I have always done it about and hour or so before cooking but I did it right before this time. Think that made a difference too.

[Harry Flashman]

Will be posted in the BBQ thread as well, but tomorrow's effort. Will be air dried in the fridge overnight with salt and pepper, rosemary smoked over charcoal and then seared (barbecue reverse sear).

With something this thick, slow cooking first is the way. Sous vide good, but smoking with handfuls of fresh rosemary is the absolute nuts.

IMG_20200807_191726 by baconrashers, on Flickr

[Matt Harper]

Beef skirt with crinkle-cut fries and onion gravy. Inexpensive, but extremely tasty cut.

[illmonkey]

Looks well cooked that.

Local pub does a skirt steak for £17, better than all of their others, it’s a really good cut.

[tedmus]

Reverse seared rib of beef, made a coffee rub which worked really well.

Had with wedges, balsamic roasted tomatoes and chimichurri.

[jollysoutherner]

Costco Tomahawk. Worth every penny

[Harry Flashman]

Lovely.

And some from me - forgot to show what I did with that meat I posted earlier!

Harry Flashman said:

Will be posted in the BBQ thread as well, but tomorrow's effort. Will be air dried in the fridge overnight with salt and pepper, rosemary smoked over charcoal and then seared (barbecue reverse sear).

With something this thick, slow cooking first is the way. Sous vide good, but smoking with handfuls of fresh rosemary is the absolute nuts.

IMG_20200807_191726 by baconrashers, on Flickr

Low cook on barbecue (lid on) to get to medium rare over an hour or so, with lots of rosemary on the coals to get a herb smoke into the meat.

IMG_20200808_142915 by baconrashers, on Flickr

Taken out, rested under foil for 10 minutes and then seared briefly on a very hot cast iron plate...

IMG_20200808_161759 by baconrashers, on Flickr

...to get this even medium cook (perfect for a ribeye - the fat is rendered beautifully to butter softness and the meat is super tender), and that slight crust over a smoked layer, visible on the cut slices.

IMG_20200808_161822 by baconrashers, on Flickr

The reverse sear method for thick steaks is foolproof. You have so much time to play with during the slow cook that you can get the finished meat cooked exactly how you want it, every time. When resting, it goes up a half grade as the temp rises a bit. So I took it out at medium rare, rested it to llet the temp rise and then fall a bit, and then seared it. Beauty of it is whilst I did it on the barbecue as I like a smoked flavour and thus need the charcoal to burn the rosemary, this works perfectly in an oven too.

Gives you time to get other stuff finished whilst the steak is resting before the sear. For the sear, air drying it in the fridge overnight works wonders for that crust - you can get it quickly so as not to overcook. Wet steak does not work as well.

Edited by Harry Flashman on Monday 17th August 20:24

[jollysoutherner]

Tape measure

[CAPP0]

Nothing too spectacular, I'm home-alone this week, working full time as well as domestic duties for me and for other people so I knocked together my own take on a tagliata-ish supper. Rump, salad, home made lime & mustard dressing. Kept the wolves from the door!



The wine came out of a mixed case I was given, it's a Fe Organic Bodega Vagal D.O.P Valtiendas - very good!

[tedmus]

Uruguayan black angus ribeye, roasted pepper salsa, thyme roasted baby spuds. Really good flavour from these steaks and the salsa was lovely considering I was just using some bits up I had lying around, will make that again.

[curlyks2]

Straightforward before and after pics. Reverse sear - first time I've cooked that way.

[Rollin]

This is 21 day aged fillet from Morrisons and it was pretty good.

[Tickle]

Rollin said:

This is 21 day aged fillet from Morrisons and it was pretty good.

Nice Rollin

[dvs_dave]

Dry aged prime bone-in ribeye. Sous vide at 53C for 2hrs, finished with a torch. Fabulous.