THE STEAK THREAD, served a la Man
Discussion
illmonkey said:
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!
Middle looks ok, but I'd have left the hob for another 5min or so. You just need it so much hotter than you think...Dauphinois slopped a bit!
Single rib of beef, 2hrs out of the oven to warm through. Smothered in mustard, and dropped onto a nuclear Green Egg for 5-6min. Then into an oven at 90deg until the middle was ~51deg. 10min rest, wrapped in foil with a dollop of herbed butter on top.
Utterly phenomenal. Colour balance is a bit screwy (it was dark), so it looks a lot redder than it did in real life.
Utterly phenomenal. Colour balance is a bit screwy (it was dark), so it looks a lot redder than it did in real life.
Edited by C70R on Tuesday 15th September 10:36
C70R said:
illmonkey said:
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!
Middle looks ok, but I'd have left the hob for another 5min or so. You just need it so much hotter than you think...Dauphinois slopped a bit!
Never bother on a gas barbecue, just can't get the heat - I get a better job on a griddle pan on the hob. Charcoal BBQ works well.
number2 said:
C70R said:
illmonkey said:
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!
Middle looks ok, but I'd have left the hob for another 5min or so. You just need it so much hotter than you think...Dauphinois slopped a bit!
Never bother on a gas barbecue, just can't get the heat - I get a better job on a griddle pan on the hob. Charcoal BBQ works well.
number2 said:
Yes, there's no such thing as too hot when searing a steak.
Never bother on a gas barbecue, just can't get the heat - I get a better job on a griddle pan on the hob. Charcoal BBQ works well.
Yes I agree re: Gas BBQ. I've got a fairly big 3 burner webber......the other day I put all three burners on full heat and lid shut to build up as much heat as possible before putting steak on...... and I was only cooking 2 steaks! And it still wasn't as good as using a pan on the hob at full whack. As soon as you open the BBQ lid it just can't keep as much heat as you need for a proper sear. Never bother on a gas barbecue, just can't get the heat - I get a better job on a griddle pan on the hob. Charcoal BBQ works well.
illmonkey said:
number2 said:
C70R said:
illmonkey said:
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!
Middle looks ok, but I'd have left the hob for another 5min or so. You just need it so much hotter than you think...Dauphinois slopped a bit!
Never bother on a gas barbecue, just can't get the heat - I get a better job on a griddle pan on the hob. Charcoal BBQ works well.
Outside of a charcoal BBQ it is indeed a challenge getting a high enough heat to effectively burn the steak
. It's high heat that's needed more than time - the latter will start cooking the meat rather than 'charring'. number2 said:
Not critiquing your steak, more a general comment on searing.
Outside of a charcoal BBQ it is indeed a challenge getting a high enough heat to effectively burn the steak. It's high heat that's needed more than time - the latter will start cooking the meat rather than 'charring'.
Best steak I ever had was a 'dirty steak', direct on lumpwood. That was hot enough Outside of a charcoal BBQ it is indeed a challenge getting a high enough heat to effectively burn the steak
. It's high heat that's needed more than time - the latter will start cooking the meat rather than 'charring'. 
number2 said:
Never bother on a gas barbecue, just can't get the heat - I get a better job on a griddle pan on the hob. Charcoal BBQ works well.
Not all gas BBQ's are created equal. The 20,000 BTU infra red ceramic searing burner in my Bull Angus gets plenty hot to sear a steak. It replaces one of the conventional cast stainless steel burners and is specifically designed to sear steaks.https://www.bullbbq.com/components/misc-stainless-...
illmonkey said:
number2 said:
Not critiquing your steak, more a general comment on searing.
Outside of a charcoal BBQ it is indeed a challenge getting a high enough heat to effectively burn the steak. It's high heat that's needed more than time - the latter will start cooking the meat rather than 'charring'.
Best steak I ever had was a 'dirty steak', direct on lumpwood. That was hot enough Outside of a charcoal BBQ it is indeed a challenge getting a high enough heat to effectively burn the steak
. It's high heat that's needed more than time - the latter will start cooking the meat rather than 'charring'. .This is a Tomahawk I seared over coals
paralla said:
Not all gas BBQ's are created equal. The 20,000 BTU infra red ceramic searing burner in my Bull Angus gets plenty hot to sear a steak. It replaces one of the conventional cast stainless steel burners and is specifically designed to sear steaks.
https://www.bullbbq.com/components/misc-stainless-...
Fair play, I've a Weber Genesis II with sear station and it can no way deliver what yours does! Bit of mis-selling by Weber if you ask me.https://www.bullbbq.com/components/misc-stainless-...
https://life.spectator.co.uk/articles/how-to-spot-...
Interesting read for quality steak lovers. Explains difference between aged and dry-aged.
Interesting read for quality steak lovers. Explains difference between aged and dry-aged.
For really good searing I’ve found a cast iron grill that’s the same size as my coal starter chimney. Really intense concentrated heat.
Here’s one for this week, a 70 day dry aged rib eye, that due to an emergency had been put in the freezer in February. Cooked on the hob in a skillet, overcooked it unfortunately, but luckily the aged flavour was still great.
Here’s one for this week, a 70 day dry aged rib eye, that due to an emergency had been put in the freezer in February. Cooked on the hob in a skillet, overcooked it unfortunately, but luckily the aged flavour was still great.
UTH said:
number2 said:
Yes, there's no such thing as too hot when searing a steak.
Never bother on a gas barbecue, just can't get the heat - I get a better job on a griddle pan on the hob. Charcoal BBQ works well.
Yes I agree re: Gas BBQ. I've got a fairly big 3 burner webber......the other day I put all three burners on full heat and lid shut to build up as much heat as possible before putting steak on...... and I was only cooking 2 steaks! And it still wasn't as good as using a pan on the hob at full whack. As soon as you open the BBQ lid it just can't keep as much heat as you need for a proper sear. Never bother on a gas barbecue, just can't get the heat - I get a better job on a griddle pan on the hob. Charcoal BBQ works well.
As seen on this thread, I smoke and cook thick steaks low and slow over charcoal, and finish on a gas-heated iron plate. Best results I have ever had
Edited by Harry Flashman on Saturday 3rd October 22:39
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