THE STEAK THREAD, served a la Man
Discussion
number2 said:
HM-2 said:
What did this entail? I tend to make a Jaew and then cut it 50/50 with proper Thai sweet chilli sauce which works brilliantly as a balance.
Soy sauce, garlic and birds eye chillies. I would have thrown some fish sauce in but forgot I had any. I just threw it together and it worked well enough.From a few weeks back, but this was my version of weeping tiger bavatte with the jaew/chilli sauce combo, sticky rice and mango salad.
Creekstone farm sirloin
2cm thick
1m50s each side on a smoking hot pan heated in the oven. Cooked in a knob of butter. Five mins rest
Sides of sweet potato wedges oven cooked in beef fat. And mushrooms and baby plum tomatoes cooked in the steak pan with double cream and the steak juice from when it was resting.
I bought a 5kg block and it has delivered. Pricey but I'd buy again
Greshamst said:
To end a rather meat heavy week, I’ve got this 1.5” thick 55 day aged Belted Galloway wing rib.
Had to saw a bit off the bone length so it would fit in my cast iron
£28.95 a KG, so this one was about £17. Gonna reverse seat it.
Meet the Proclaimers, as they were fondly referred to.Had to saw a bit off the bone length so it would fit in my cast iron
£28.95 a KG, so this one was about £17. Gonna reverse seat it.
We sent these 2 to the abattoir for a kill and cut 2 weeks ago. They will be ready to be picked up this week.
All of the best bits will go into our dry ager for a couple of months before anything is eaten. They were fed an extra ration of a bucket of apples every day for the last 6 weeks, it might not add flavour but I am told the tannins assist when maturing meat for longer periods.
We were quite attached to these two, it was a sad day when they were loaded for their last journey.
AlvinSultana said:
Meet the Proclaimers, as they were fondly referred to.
We sent these 2 to the abattoir for a kill and cut 2 weeks ago. They will be ready to be picked up this week.
All of the best bits will go into our dry ager for a couple of months before anything is eaten. They were fed an extra ration of a bucket of apples every day for the last 6 weeks, it might not add flavour but I am told the tannins assist when maturing meat for longer periods.
We were quite attached to these two, it was a sad day when they were loaded for their last journey.
![](https://lic.me/i/2wifg[/thumb]</a> <a href="https://lic.me/g/2wifh" Target="_blank" rel="nofollow">[thumb]https://lic.me/i/2wifh[/thumb]</a> <a href="https://lic.me/g/2wifi" Target="_blank" rel="nofollow">[thumb]https://lic.me/i/2wifi)
Those are very cute cows! I now feel slightly bad asking this considering I’ve seen a face, but please do put up pics when you get them back. We sent these 2 to the abattoir for a kill and cut 2 weeks ago. They will be ready to be picked up this week.
All of the best bits will go into our dry ager for a couple of months before anything is eaten. They were fed an extra ration of a bucket of apples every day for the last 6 weeks, it might not add flavour but I am told the tannins assist when maturing meat for longer periods.
We were quite attached to these two, it was a sad day when they were loaded for their last journey.
Will you have two whole cows worth? Or is it a co-op situation, or you have some buyers already lined up for some?
Greshamst said:
Those are very cute cows! I now feel slightly bad asking this considering I’ve seen a face, but please do put up pics when you get them back.
Will you have two whole cows worth? Or is it a co-op situation, or you have some buyers already lined up for some?
We will get back 2 cows, fully butchered into the cuts of our choosing. Multiple freezers and a full size dry age cabinet await.Will you have two whole cows worth? Or is it a co-op situation, or you have some buyers already lined up for some?
We do this regularly with various beasts, although this will be the motherload.
Already uploaded to the steam oven thread, but here is a fillet I‘m quite proud of. Not my favourite cut to be honest, but this is probably the best I‘ve tasted it.
2 hours sous vide at 45 degrees, followed by 2 minutes on the kamado at „danger“ temperature.
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And then this on Saturday. Ribeye reverse seared at 110 degrees until it was 49 degrees in the middle then 2 minutes searing all on the kamado. In hindsight I prefer ribeye done medium-rare to medium to really break the fat down.
2 hours sous vide at 45 degrees, followed by 2 minutes on the kamado at „danger“ temperature.
[/url]And then this on Saturday. Ribeye reverse seared at 110 degrees until it was 49 degrees in the middle then 2 minutes searing all on the kamado. In hindsight I prefer ribeye done medium-rare to medium to really break the fat down.
AlvinSultana said:
We will get back 2 cows, fully butchered into the cuts of our choosing. Multiple freezers and a full size dry age cabinet await.
We do this regularly with various beasts, although this will be the motherload.
What's the usable window on dry aging - does the meat keep getting better and better, or does it reach a point where the meat dries out too much, or turns?We do this regularly with various beasts, although this will be the motherload.
I'm just wondering whether or not you're going to be able to eat 2 cows worth of prime cuts in that timeframe?
eyebeebe said:
Already uploaded to the steam oven thread, but here is a fillet I‘m quite proud of. Not my favourite cut to be honest, but this is probably the best I‘ve tasted it.
2 hours sous vide at 45 degrees, followed by 2 minutes on the kamado at „danger“ temperature.
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And then this on Saturday. Ribeye reverse seared at 110 degrees until it was 49 degrees in the middle then 2 minutes searing all on the kamado. In hindsight I prefer ribeye done medium-rare to medium to really break the fat down.
Wow. Great job.2 hours sous vide at 45 degrees, followed by 2 minutes on the kamado at „danger“ temperature.
[/url]And then this on Saturday. Ribeye reverse seared at 110 degrees until it was 49 degrees in the middle then 2 minutes searing all on the kamado. In hindsight I prefer ribeye done medium-rare to medium to really break the fat down.
omniflow said:
What's the usable window on dry aging - does the meat keep getting better and better, or does it reach a point where the meat dries out too much, or turns?
I'm just wondering whether or not you're going to be able to eat 2 cows worth of prime cuts in that timeframe?
I suppose thats one of those problems which might be defined as “first world”.I'm just wondering whether or not you're going to be able to eat 2 cows worth of prime cuts in that timeframe?
I have watched stuff on YT where 200, and 300 day steaks are eaten. However this seems extreme to me. I have done some amazing steaks up to 100 days in the past and the end result was exquisite.
Galloways are not particularly large cows, and we have a big family to share the meat around. I am sure we will manage.
.
AlvinSultana said:
I'm not sure your prior two burgers on hoofs would be happy about how many un- environmentally friendly plastic bags all that is wrapped up in 
Beef gets a bit of a bad rap in that regard normally, this is not helping.....
I'm looking forward to all your cooking for that bag of stuff to make it look fine on a plate. Good luck. This is the steak thread after all.....
Meanwhile, before that, an amuse bousche, late night finger nibbles.
Edited by Gandahar on Wednesday 28th October 23:07
Gandahar said:
THIS IS A STEAK COOKING THREAD
The clue is in the title.... a la man is not obligatory of course
I am assuming the above post is intended to be taken lightly, but just in case.......The clue is in the title.... a la man is not obligatory of course
Personally, I consider the dry ageing to be a vital part of the cooking process, and therefore completely relevant to this thread.
To cook a decent steak, you can't just start with any old piece of meat.
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