THE STEAK THREAD, served a la Man
Discussion
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.
If/when circumstances allow I'd love to do similar. 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.
I love cows, and beef too. Perhaps goats and ducks to provide a little variety.
Audis5b9 said:
My first reverse sear steak, Cote de Boeuf from Farmison online butchers.
Superb results, melt in the mouth and simple cooking process. Next will take it a couple of degrees hotter to further render the fat and form a better crust (This was to 54 degrees)
As an avid sous vide user, I have been converted for the fattier cuts to reverse sear and where you want a crust.
looks awesome, i am a keen sous vider too, and am yet to get a good prime rib to try reverse sear instead of sv, as per kenji lopez-alt he says it is a better method.Superb results, melt in the mouth and simple cooking process. Next will take it a couple of degrees hotter to further render the fat and form a better crust (This was to 54 degrees)
As an avid sous vide user, I have been converted for the fattier cuts to reverse sear and where you want a crust.
how were farmisons? their prices look competitive. i would like to find a good online reliable butcher
was there a particular reason you left the thermometer in when searing?
thanks
ayedubya said:
looks awesome, i am a keen sous vider too, and am yet to get a good prime rib to try reverse sear instead of sv, as per kenji lopez-alt he says it is a better method.
how were farmisons? their prices look competitive. i would like to find a good online reliable butcher
was there a particular reason you left the thermometer in when searing?
thanks
I rate Farmisons highly. We probably do an order every other month. All the produce bar the bacon/ sausages has been excellent. how were farmisons? their prices look competitive. i would like to find a good online reliable butcher
was there a particular reason you left the thermometer in when searing?
thanks
I left the thermometer in for the sear to prevent overcooking and just so I can see how much the searing changed the temp... as the bone is there, it didnt get in the way.
UTH said:
Harry Flashman said:
That does look very well made, but I'm probably with you, I'd go a tiny bit longer in the oven, but not much, very nearly perfect in that pic. What I learned:
- make the mushroom duxelle coating the night before to save time. Make sure it is warm and pliable before coating
- don't use too much parma ham as the coating is very rich anyway
- don't roll the pastry too thin
- use a meat thermometer to get the fillet where you want it.
It was bloody tasty. Not perfect, but nearly there!
Going to do it with salmon next.
Harry Flashman said:
It was fun, but time consuming to make. My first ever time doing it so at least I now know the technique, and it is a properly cool dish to serve!
What I learned:
- make the mushroom duxelle coating the night before to save time. Make sure it is warm and pliable before coating
- don't use too much parma ham as the coating is very rich anyway
- don't roll the pastry too thin
- use a meat thermometer to get the fillet where you want it.
It was bloody tasty. Not perfect, but nearly there!
Going to do it with salmon next.
Is it the Gordon Ramsay recipe?What I learned:
- make the mushroom duxelle coating the night before to save time. Make sure it is warm and pliable before coating
- don't use too much parma ham as the coating is very rich anyway
- don't roll the pastry too thin
- use a meat thermometer to get the fillet where you want it.
It was bloody tasty. Not perfect, but nearly there!
Going to do it with salmon next.
My Mrs has very kindly bought this for my birthday dinner on Saturday as we’ll not be allowed to go out anymore.
I’ve cooked a few big T-Bones before in the standard way on the bbq, but I’m thinking of trying reverse sear for this special steak.
My question is do you think a meat thermometer is essential here? I don’t currently have one so might get myself a £15 one to make sure I cook it perfectly? Or is it straight forward enough to get the timings right without one?
Please don’t judge, we know it’s hideously expensive.
I’ve cooked a few big T-Bones before in the standard way on the bbq, but I’m thinking of trying reverse sear for this special steak.
My question is do you think a meat thermometer is essential here? I don’t currently have one so might get myself a £15 one to make sure I cook it perfectly? Or is it straight forward enough to get the timings right without one?
Please don’t judge, we know it’s hideously expensive.
UTH said:
My Mrs has very kindly bought this for my birthday dinner on Saturday as we’ll not be allowed to go out anymore.
I’ve cooked a few big T-Bones before in the standard way on the bbq, but I’m thinking of trying reverse sear for this special steak.
My question is do you think a meat thermometer is essential here? I don’t currently have one so might get myself a £15 one to make sure I cook it perfectly? Or is it straight forward enough to get the timings right without one?
Please don’t judge, we know it’s hideously expensive.
Get a thermometer, no question. Timing is worthless, touch and temp are the only way to go.I’ve cooked a few big T-Bones before in the standard way on the bbq, but I’m thinking of trying reverse sear for this special steak.
My question is do you think a meat thermometer is essential here? I don’t currently have one so might get myself a £15 one to make sure I cook it perfectly? Or is it straight forward enough to get the timings right without one?
Please don’t judge, we know it’s hideously expensive.
Harry Flashman said:
Greenie said:
Is it the Gordon Ramsay recipe?
It is! Have 2 oven thermometers so I know temp was right. Recipe not tested properly I think.
So annoying 5 mins more and it would have been perfect.
UTH said:
21TonyK said:
Get a thermometer, no question. Timing is worthless, touch and temp are the only way to go.
Yeah I thought as I typed that, £15 isn’t a lot to invest to make sure I get it right! Will do Greenie said:
Harry Flashman said:
Greenie said:
Is it the Gordon Ramsay recipe?
It is! Have 2 oven thermometers so I know temp was right. Recipe not tested properly I think.
So annoying 5 mins more and it would have been perfect.
Now have t find another fillet to experiment with...
UTH said:
My Mrs has very kindly bought this for my birthday dinner on Saturday as we’ll not be allowed to go out anymore.
I’ve cooked a few big T-Bones before in the standard way on the bbq, but I’m thinking of trying reverse sear for this special steak.
My question is do you think a meat thermometer is essential here? I don’t currently have one so might get myself a £15 one to make sure I cook it perfectly? Or is it straight forward enough to get the timings right without one?
Please don’t judge, we know it’s hideously expensive.
Can‘t think of a better cut to get Wagyu. As i wrote earlier medium-rare to medium would be my choice for this cut and especially so with that much fat, so it renders properly. Definitely a reverse sear with a thermometer. If your bbq set up allows it, I‘d be doing it all on the bbq. 110 degrees until 50 degrees or so, get it fired up as hot as it will go and then sear it. Second option would be 110 in the oven and then hot as hell for the sear on the bbq. Steak to me just tastes so much better with a bbq sear.I’ve cooked a few big T-Bones before in the standard way on the bbq, but I’m thinking of trying reverse sear for this special steak.
My question is do you think a meat thermometer is essential here? I don’t currently have one so might get myself a £15 one to make sure I cook it perfectly? Or is it straight forward enough to get the timings right without one?
Please don’t judge, we know it’s hideously expensive.
eyebeebe said:
Can‘t think of a better cut to get Wagyu. As i wrote earlier medium-rare to medium would be my choice for this cut and especially so with that much fat, so it renders properly. Definitely a reverse sear with a thermometer. If your bbq set up allows it, I‘d be doing it all on the bbq. 110 degrees until 50 degrees or so, get it fired up as hot as it will go and then sear it. Second option would be 110 in the oven and then hot as hell for the sear on the bbq. Steak to me just tastes so much better with a bbq sear.
Thanks for this. Sadly the BBQ probably needs a serious clean as it won’t have been used since summer and we always forget to clean it before it retires for the winter.
And to be honest I think I can get my pan hotter on the hob for the sear than the BBQ would manage.
Will follow your instructions, just indoors.
Greenie said:
Harry Flashman said:
Greenie said:
Is it the Gordon Ramsay recipe?
It is! Have 2 oven thermometers so I know temp was right. Recipe not tested properly I think.
So annoying 5 mins more and it would have been perfect.
With regard to that wagyu id follow the 'American bbq competition ' way which is what i have been doing for a while now with incredible results.
This has been my method and while i prefer the bbq i cant always get it to sear very well (i really dont know why).
take steak out, pat it dry.
salt, a bit of pepper and a bit of garlic powder
leave to sit like this for about 40 mins so really absorbs
heat bbq as hot as you can with lid closed, couple of bits of oak or similar round the coals.
Into bbq and depending on thickness cook it to 129 deg f then take off, during the cook put some melted butter with garlic over it.
rest for 15-20 mins while wrapped in foil.
obviously you can sub the bbq for a hot pan as well but imo the most important bits are pat dry, let marinate for 40 mins, rest 15-20.
This has been my method and while i prefer the bbq i cant always get it to sear very well (i really dont know why).
take steak out, pat it dry.
salt, a bit of pepper and a bit of garlic powder
leave to sit like this for about 40 mins so really absorbs
heat bbq as hot as you can with lid closed, couple of bits of oak or similar round the coals.
Into bbq and depending on thickness cook it to 129 deg f then take off, during the cook put some melted butter with garlic over it.
rest for 15-20 mins while wrapped in foil.
obviously you can sub the bbq for a hot pan as well but imo the most important bits are pat dry, let marinate for 40 mins, rest 15-20.
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