THE STEAK THREAD, served a la Man

[tedmus]

dvs_dave said:

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

I know they don't look that good right nowww......

Great looking steak, as is above.

[hiccy18]

Camera skills are weak in this one.... Nicest bit of sirloin I've cooked, came from McFarlane Family Butchers, Barnard Castle. Minute and a bit each side then rested whilst I made the diane sauce:

[UTH]

Ribeye ended up slightly more medium than medium rare but fillet was perfect.

[C70R]

UTH said:

Ribeye ended up slightly more medium than medium rare but fillet was perfect.

https://twitter.com/wewantplates?lang=en

[UTH]

C70R said:

UTH said:

Ribeye ended up slightly more medium than medium rare but fillet was perfect.

https://twitter.com/wewantplates?lang=en

Haha, wood is more friendly on the steak knives.

[Gameface]

Is eating off something you've had raw meat on, good practice? Thought it was a huge no no.

[UTH]

Gameface said:

Is eating off something you've had raw meat on, good practice? Thought it was a huge no no.

I wash it first.

And isn't steak tartare/carpaccio raw beef anyway?

[Gameface]

Yes. Things like tartare was sort of why I was asking.

Steaks look good though.

My butcher is doing deals on rib eye tomahawks.

Think I'll pay him a visit later today.

[UTH]

Gameface said:

Yes. Things like tartare was sort of why I was asking.

Steaks look good though.

My butcher is doing deals on rib eye tomahawks.

Think I'll pay him a visit later today.

I certainly wouldn't be eating off a raw chicken board, that's for sure

[Gameface]

Ditto.

[David A]

Who says I wouldn’t need multiple ovens.

Anyhow cote de beouf. Sous videing before exposing to fire later for dinner. Want medium rare to rareish Center. Is 50c about right ?

[number2]

55 deg for medium rare for that steak. It'll be awesome!

Is that a Miele compact steam or compact micro steam combi? Which model if I may ask and how are you finding it?

[David A]

number2 said:

55 deg for medium rare for that steak. It'll be awesome!

Is that a Miele compact steam or compact micro steam combi? Which model if I may ask and how are you finding it?

It’s a dgc7462 we also have a h7464 and the steam micro is a dgm7440. As you can see I got carried away - there a 5 burner gas job which I think is the only non connected thing.

Anyway they are both great. Not used the fancy auto programs much at all but for size, heating steaming etc they are great. Also gadgety with the motorised flip up front panel to refil. The 7464 was got largely for the probe.



Just upped the temperature via the app

[number2]

Cheers for the info .

Just need someone to put the food in then serve it!

[JKRolling]

Some fillet steak, wedges, garlic portobello mushrooms and beans I cooked recently.

[UTH]

JKRolling said:

Some fillet steak, wedges, garlic portobello mushrooms and beans I cooked recently.




.

Wow that looks amazing! Very good effort

Edited by UTH on Saturday 12th September 17:14

[David A]

Yummy

[illmonkey]

Fillet from supermarket. Cooked on the hottest job setting in a skillet, never seem to get a good colour. Rested for 5, a good colour inside.

Dauphinois slopped a bit!

[Lordsmut]

Single rib of beef on the BBQ

Was rather nice if I do say so

[2 GKC]

Nice. How long did you give it?