THE STEAK THREAD, served a la Man.

THE STEAK THREAD, served a la Man.

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Discussion

Gandahar

Original Poster:

9,600 posts

90 months

Saturday 11th October 2014
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shirt said:
Gandahar said:
if anything food wise summed up Pistonheads surely it has to be a steak thread.
fail, everyone knows this place was built on pies!
Steak pies surely?


Chris Type R

5,876 posts

211 months

Saturday 11th October 2014
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hbzboy said:
No way is it for sharing, it is for struggling trough with on your own....
Appropriate typo.

hbzboy

444 posts

147 months

Saturday 11th October 2014
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Oops, yeah it is....

soad

30,764 posts

138 months

Saturday 11th October 2014
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The Spruce goose said:
i am sure most of you have never heard of ALDI but i have, and they do a aged steak, which in my opinion is one of the best flavorsome steaks i have had. Beats all the supermarkets and butchers, and would highly recommend it.. no pictures as scoffed it down.
There's a running thread here: ALDI Food Worth Trying?

PS - Lidl do aged steaks too. wink

jimbop1

2,441 posts

166 months

Sunday 12th October 2014
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Looking forward to a picture of a proper cooked steak... None of this namby pamby pink stuff.

HereBeMonsters

14,180 posts

144 months

Sunday 12th October 2014
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jimbop1 said:
Looking forward to a picture of a proper cooked steak... None of this namby pamby pink stuff.
Apols, not steak, but this is how I cook roast beef.



Steak pics to come. Recipe is worth waiting for. Oh yes.

Gandahar

Original Poster:

9,600 posts

90 months

Sunday 12th October 2014
quotequote all
jimbop1 said:
Looking forward to a picture of a proper cooked steak... None of this namby pamby pink stuff.
Nooooooooooooooo


https://www.youtube.com/watch?v=zrzMhU_4m-g


Of course we will do you well done laugh

On a more serious note, not everyone likes it pink inside so it would be good to see the other side of the coin. Doing well done steak which is still moist is more difficult but it should be doable. The Alain Ducasse method probably is the best bet. I will have a go next weekend.



Edited by Gandahar on Sunday 12th October 11:10

Mobile Chicane

19,534 posts

174 months

Sunday 12th October 2014
quotequote all
Gandahar said:
jimbop1 said:
Looking forward to a picture of a proper cooked steak... None of this namby pamby pink stuff.
Nooooooooooooooo


https://www.youtube.com/watch?v=zrzMhU_4m-g


Of course we will do you well done laugh

On a more serious note, not everyone likes it pink inside so it would be good to see the other side of the coin. Doing well done steak which is still moist is more difficult but it should be doable. The Alain Ducasse method probably is the best bet. I will have a go next weekend.



Edited by Gandahar on Sunday 12th October 11:10
Rib steak can handle being cooked right through.

OHs no-fail method for ribeye is to heat a non-stick pan as hot as it will go, sling the meat in, then give it exactly 1 minute each side, followed by exactly 2 minutes each side, then a 5 minute rest.

No oiling of pans, no seasoning required, no shoving it around. Just follow the timings exactly, and it's perfect every time.

(I was cynical too.)

HD Adam

4,596 posts

146 months

Sunday 12th October 2014
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Surely that depends on the thickness of the steak though?

hairyben

8,516 posts

145 months

Sunday 12th October 2014
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Mobile Chicane said:
Rib steak can handle being cooked right through.

OHs no-fail method for ribeye is to heat a non-stick pan as hot as it will go, sling the meat in, then give it exactly 1 minute each side, followed by exactly 2 minutes each side, then a 5 minute rest.

No oiling of pans, no seasoning required, no shoving it around. Just follow the timings exactly, and it's perfect every time.

(I was cynical too.)
Thats roughly the other halfs technique (as per JO?) and works perfect - 1 min red hot sear each side and 2-4 mins low each side as pref

rehab71

3,356 posts

152 months

Sunday 12th October 2014
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scottri said:
Lump of meat



Slow cook on the smoker until internal temp.



Rest and then sear.



Cut


Eat




Yes that is potato fondant 3 shapes (see what i did there?)
Edited by scottri on Tuesday 30th September 13:45


Edited by scottri on Tuesday 30th September 13:46


jogon

2,971 posts

120 months

Sunday 12th October 2014
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Not sure if this counts but it is a rump steak only rolled, my current favourite and cost effective roast..



Cooking the Hawksmoor method of a sear on the griddle pan and now currently slow roasting in the oven at 80c until internal temp of 55c.



recipe - http://www.theguardian.com/lifeandstyle/2011/oct/1...

Cooked a little quicker than expected and went a little over at 58c but pleased with the results..




Edited by jogon on Sunday 12th October 19:31

NicD

3,281 posts

219 months

Sunday 12th October 2014
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lovely!!!

NicD

3,281 posts

219 months

Sunday 12th October 2014
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lovely!!!

ambuletz

9,168 posts

143 months

Sunday 12th October 2014
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I'm rather ashamed to say that I have never made myself a steak before, where do I start? I have watched quite a few videos on how its meant to be done. I only have a conventional tefal non-stick frying pan, a larger tefal frying pan that's lost its non stick abilities. Is there a cheap meat I can start out on?


Du1point8

21,225 posts

154 months

Sunday 12th October 2014
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My preferred method:

I tried with feather steak and it was beautiful.

1) season and oil the steak quite heavily to give a nice crust later.
2) whilst waiting for it to get to room temp, preheat oven to 125-135 degrees C
3) put steak on rack in the oven for 20+ mins, mine was 350g so it went in for 20 mins.
4) take steak out to rest for 15 mins.
5) just before resting done heat a pan/griddle up as hot as it can go... can use oil if you want its your choice.
6) sear on both sides for 1 - 2 mins on your preference.
7) serve.

Beautiful and bar trying sous vide, this is my new way to cook steak.

Gives a very tender and moist medium rare to rare steak, but to be honest as its so tender I don't care that its not rare to blue like I normally have.

Rosscow

7,911 posts

125 months

Monday 13th October 2014
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Oooh.... I'm a steak fan!

Will post some pics up next time I do one. I have a large cast iron griddle that I use for steak.

Usually choose rib-eye or rump - and ideally aged (21 days minimum!).

Normal technique for me is to let it get to room temperature, pat it dry, rub in salt, pepper and a little (not too much) oil. Get griddle up to 'fking hot' and then about 3 minutes each side (depending on thickness - I normally try to get steaks around 1 1/2" thick. let it rest for a few minuted, enjoy!

ApOrbital

8,187 posts

80 months

Monday 13th October 2014
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Looks great jogon.

mrmr96

13,736 posts

166 months

Monday 13th October 2014
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Rosscow said:
Oooh.... I'm a steak fan!

Will post some pics up next time I do one. I have a large cast iron griddle that I use for steak.

Usually choose rib-eye or rump - and ideally aged (21 days minimum!).

Normal technique for me is to let it get to room temperature, pat it dry, rub in salt, pepper and a little (not too much) oil. Get griddle up to 'fking hot' and then about 3 minutes each side (depending on thickness - I normally try to get steaks around 1 1/2" thick. let it rest for a few minuted, enjoy!
I do them the same. Learned it from Gordon Ramsey on youtube:
https://www.youtube.com/watch?v=AmC9SmCBUj4

pad58

12,534 posts

143 months

Monday 13th October 2014
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Thinly sliced ribeye and mushroom sandwich for a snack.