THE STEAK THREAD, served a la Man

[amusingduck]

I have one of these on the way:
https://thegourmetmarket.co.uk/collections/beef-si...

Any tips? I'm going to have a go at reverse sear, I think, but what internal temperature should I be looking before before searing?

[Greshamst]

h0b0 said:

Ordered food from the local steakhouse so cheating a little.


Wife’s petite fillet


My 20oz dry aged.


Normally great restaurant messed up the wife’s petite fillet. It came seared but raw. I ended up cooking it to medium rare. The restaurant appologised and refunded everything except my steak.

Don’t think I’d ever order from a steak place for delivery. I see Miller & Carter on deliveroo locally and just think it presents too many possible issues...

Food delivered cold, or sweating in a box with a softened crust due to condensation.
Good hand cut steakhouse chips are never going to travel well.
If your steak is cooked not to your liking (which is always a possibility with steak) then you can’t send it back. I know you got a refund which is great, but doesn’t make your meal better.

Just seems an expensive way to be delivered a not as good as usual product. I’d rather take the inflated restaurant steak prices and just spend the money on really good meat from a butchers and cook it at home.
Steak can be difficult to manage with all the internal temps and reverse sear etc if you want to get into that, but it can also be incredibly easy... season, pan, cook, flip, cook, serve.

(Not having a go at you personally, it just doesn’t seem like a good delivery concept to me)

[C70R]

Greshamst said:

Don’t think I’d ever order from a steak place for delivery. I see Miller & Carter on deliveroo locally and just think it presents too many possible issues...

Food delivered cold, or sweating in a box with a softened crust due to condensation.
Good hand cut steakhouse chips are never going to travel well.
If your steak is cooked not to your liking (which is always a possibility with steak) then you can’t send it back. I know you got a refund which is great, but doesn’t make your meal better.

Just seems an expensive way to be delivered a not as good as usual product. I’d rather take the inflated restaurant steak prices and just spend the money on really good meat from a butchers and cook it at home.
Steak can be difficult to manage with all the internal temps and reverse sear etc if you want to get into that, but it can also be incredibly easy... season, pan, cook, flip, cook, serve.

(Not having a go at you personally, it just doesn’t seem like a good delivery concept to me)

I agree.

Of all the things I'd want spending 10-15min getting cold in a sweaty box while a moped bounces over speedbumps, steak would be at the bottom of the list.

At least with something like a pizza you can reheat without spoiling the meal.

[BrabusMog]

I’ve used the reverse sear recently on Aldi “Big Daddy” rump steaks as a practice after I got a MEATER thing from my missus for Xmas.

For a rump they have tasted, in my probably undereducated opinion, very flipping nice.



Tomorrow I am going to try my hand with a more expensive cut, I use this method as it’s easy and was wondering if people on this thread had any others to suggest?

The steak:




The method

https://www.loveandoliveoil.com/2019/03/reverse-se...

[h0b0]

C70R said:

Greshamst said:

Don’t think I’d ever order from a steak place for delivery. I see Miller & Carter on deliveroo locally and just think it presents too many possible issues...

Food delivered cold, or sweating in a box with a softened crust due to condensation.
Good hand cut steakhouse chips are never going to travel well.
If your steak is cooked not to your liking (which is always a possibility with steak) then you can’t send it back. I know you got a refund which is great, but doesn’t make your meal better.

Just seems an expensive way to be delivered a not as good as usual product. I’d rather take the inflated restaurant steak prices and just spend the money on really good meat from a butchers and cook it at home.
Steak can be difficult to manage with all the internal temps and reverse sear etc if you want to get into that, but it can also be incredibly easy... season, pan, cook, flip, cook, serve.

(Not having a go at you personally, it just doesn’t seem like a good delivery concept to me)

I agree.

Of all the things I'd want spending 10-15min getting cold in a sweaty box while a moped bounces over speedbumps, steak would be at the bottom of the list.

At least with something like a pizza you can reheat without spoiling the meal.

I have been hesitant to give it a try but my neighbours have given them great feedback. Also, we order food items that could travel and did not need to be crispy. Finally, it was pick up. I would not have entertained delivery. I turned up 10 minutes before the food was meant to be ready and live less than 5 minutes away. The hope was to get the food on my table quicker than it would be in the restaurant.

Reading between the lines, they forgot one steak and left the rest of the food to go cold while they seared the forgotten steak.

We may give them another try because they have to potential to succeed (as was the feedback). They also have not loaded their price with the COVID tax either.

[bolidemichael]

h0b0 said:

I have been hesitant to give it a try but my neighbours have given them great feedback. Also, we order food items that could travel and did not need to be crispy. Finally, it was pick up. I would not have entertained delivery. I turned up 10 minutes before the food was meant to be ready and live less than 5 minutes away. The hope was to get the food on my table quicker than it would be in the restaurant.

Reading between the lines, they forgot one steak and left the rest of the food to go cold while they seared the forgotten steak.

We may give them another try because they have to potential to succeed (as was the feedback). They also have not loaded their price with the COVID tax either.

I regret that this may come across as a
personal criticism, but I do find it churlish to have sought (perhaps inadvertently) a reimbursement for a
steak that was under-, rather than over-cooked.

Since you rectified the issue yourself, it seems that the grievance could have been left until your next order, for the sake of ensuring that the establishment can continue to remain viable in these challenging times for the service industry.

[h0b0]

bolidemichael said:

h0b0 said:

I have been hesitant to give it a try but my neighbours have given them great feedback. Also, we order food items that could travel and did not need to be crispy. Finally, it was pick up. I would not have entertained delivery. I turned up 10 minutes before the food was meant to be ready and live less than 5 minutes away. The hope was to get the food on my table quicker than it would be in the restaurant.

Reading between the lines, they forgot one steak and left the rest of the food to go cold while they seared the forgotten steak.

We may give them another try because they have to potential to succeed (as was the feedback). They also have not loaded their price with the COVID tax either.

I regret that this may come across as a
personal criticism, but I do find it churlish to have sought (perhaps inadvertently) a reimbursement for a
steak that was under-, rather than over-cooked.

Since you rectified the issue yourself, it seems that the grievance could have been left until your next order, for the sake of ensuring that the establishment can continue to remain viable in these challenging times for the service industry.

I can’t agree with you there. With steak, I’m paying for the cut and the way it is cooked. Me cooking it wasn’t acceptable and did not rectify anything. In fact it exacerbated the situation. I was meant to sit down and enjoy a steak with good wine. I ended up getting a kitchen that needed cleaning and a house that smelt of steak. Doing this while my kids were asleep. If I had wanted that experience, I’d have gone to a grocery store and not a restaurant. Frankly, the experience would have been 10x better because I ate half my steak, cooked the wife’s and then ate half my steak.

We did not call in expectation of gaining money back. If we were worried about the money we would not have ordered in the first place. We called to let them know they had failed. The manager was grateful for the feedback and it helps us feel like we can give them another try. Don’t forget, his team knowingly sent out a st meal. If I was the manager I’d bloody want to know about it!

The English accept st service because they can’t give, or receive, feedback in the spirit it is provided. Instead you passive aggressively provide st reviews on some site or just don’t go back. (Or both).

I see you also highlighted the “Covid tax” portion of my post. As far as I can see this is unrelated to providing feedback to the restaurant. We support our local restaurants and try to use the often. Some, have increased their prices significantly though even when compared to dining in. We accept this for what it is. The steakhouse though hasn’t increased their prices. What they did do though, for which I applaud them, was make lemonade when Covid served them lemons. The local town closed the road outside their restaurant and they put more table in the street than they had inside. I’m very sure their revenue went up as a result.

Edited by h0b0 on Tuesday 2nd February 01:28

[UTH]

BrabusMog said:

Tomorrow I am going to try my hand with a more expensive cut, I use this method as it’s easy and was wondering if people on this thread had any others to suggest?

The steak:




The method

https://www.loveandoliveoil.com/2019/03/reverse-se...

Oh wow, didn't know Tesco did those, only seen them in Waitrose.

[omniflow]

I experimented with pushing the boundaries on the reverse sear method at the weekend using a 2" thick Cote-de-Boeuf from Waitrose.

It went into a 50degC oven for 9 hours, before being seared for 2 mins each side on a BBQ.
The end result was OK, but the outside had dried out alot and had a slightly gamey taste which was noticeable and whilst not unpleasant certainly wasn't nice. The meat was 610grams going into the oven and 550grams coming out.

When Heston did similar, he used wing rib (I think) about 4" thick, cooked it for 24 hours at 50degC, then trimmed the outsides and cut it down the middle to get 2 steaks. It would certainly work better doing it that way, but there would be some waste and overall I don't think it's worth the extra time and trouble over doing a "standard" reverse sear with the oven at somewhere between 100 and 120degC.

I did take photos, but haven't uploaded them because it's not a method I would recommend.

[C70R]

omniflow said:

I experimented with pushing the boundaries on the reverse sear method at the weekend using a 2" thick Cote-de-Boeuf from Waitrose.

It went into a 50degC oven for 9 hours, before being seared for 2 mins each side on a BBQ.
The end result was OK, but the outside had dried out alot and had a slightly gamey taste which was noticeable and whilst not unpleasant certainly wasn't nice. The meat was 610grams going into the oven and 550grams coming out.

When Heston did similar, he used wing rib (I think) about 4" thick, cooked it for 24 hours at 50degC, then trimmed the outsides and cut it down the middle to get 2 steaks. It would certainly work better doing it that way, but there would be some waste and overall I don't think it's worth the extra time and trouble over doing a "standard" reverse sear with the oven at somewhere between 100 and 120degC.

I did take photos, but haven't uploaded them because it's not a method I would recommend.

That's much too long in the oven, for future reference. Not surprising at all that it was dry - you were almost making biltong there!

Agree with your suggestion to next time try 110C in the oven until the middle comes up to temp (get a thermometer - even a cheap one), then sear. Alternatively, 54deg in a sous vide for 4-5hrs will do the same job.

[omniflow]

C70R said:

That's much too long in the oven, for future reference. Not surprising at all that it was dry - you were almost making biltong there!

Agree with your suggestion to next time try 110C in the oven until the middle comes up to temp (get a thermometer - even a cheap one), then sear. Alternatively, 54deg in a sous vide for 4-5hrs will do the same job.

Thanks for the advice - but I think you missed the first bit of my post where I said I was experimenting. I've done the "standard" reverse sear quite a few times and think I've got it pretty much nailed.

What I was attempting to emulate was the TV program where Heston was looking to create the ultimate steak and chips

https://www.youtube.com/watch?v=DlGBBOR1Mo4

However, I missed the bit where he uses a blowtorch before cooking it.

[C70R]

omniflow said:

C70R said:

That's much too long in the oven, for future reference. Not surprising at all that it was dry - you were almost making biltong there!

Agree with your suggestion to next time try 110C in the oven until the middle comes up to temp (get a thermometer - even a cheap one), then sear. Alternatively, 54deg in a sous vide for 4-5hrs will do the same job.

Thanks for the advice - but I think you missed the first bit of my post where I said I was experimenting. I've done the "standard" reverse sear quite a few times and think I've got it pretty much nailed.

What I was attempting to emulate was the TV program where Heston was looking to create the ultimate steak and chips

https://www.youtube.com/watch?v=DlGBBOR1Mo4

However, I missed the bit where he uses a blowtorch before cooking it.

Fair enough.

Had you mentioned that you were already nailing the reverse sear, I wouldn't have bothered with the reply.

[loskie]

instead of reverse sear has anyone tried poaching in say garlic butter on a very low temp then searing?

[Audis5b9]

loskie said:

instead of reverse sear has anyone tried poaching in say garlic butter on a very low temp then searing?

That is basically sous-vide/water bath. It works well if done for a longer time (circa 4 hours in the bath for a ribeye to render the fat), but the reverse sear gives better results IMO as the fat tends to render more.

[SpeckledJim]

loskie said:

instead of reverse sear has anyone tried poaching in say garlic butter on a very low temp then searing?

I'm a bit of a novice, but I gather that ideally you want the surface of the steak to be as dry as possible when you start the sear, otherwise the bulk of the energy goes into evaporating the liquid instead of getting a reaction on the meat.

Hence time in the oven prior to searing is superior to sous vide, in that respect, as the steak surface is pretty dry when it hits the pan.

I bet the butter-poached steak would taste bloody great though. You might burn the butter though. What about a sear first, and then a slow poach in the butter?

[amusingduck]

amusingduck said:

I have one of these on the way:
https://thegourmetmarket.co.uk/collections/beef-si...

Any tips? I'm going to have a go at reverse sear, I think, but what internal temperature should I be looking before before searing?

Raw


Post-Oven


Sear


Money shot

It was a little tough around the edge, I think because I didn't leave it long enough to come to room temperature. There was a ~9°C difference between the two thermometer probes. Pulled when one probe was reading ~45°C and the other ~51°C.

Aside from that, pretty much edge to edge pinkness, tender, and great flavour

[HM-2]

First go at reverse searing. A little over for my personal tastes if I was looking at it, but it is was so juicy and succulent that frankly I don't care.

Served with pommes anna, some charred broccoli and asparagus, and a porcini mushroom, red wine and shallot sauce.

[The Moose]

Getting ready for dinner tonight!

[anonymous-user]

The Moose said:

Getting ready for dinner tonight!

I think you've overcooked them.

[Gameface]

Not locked down in Florida then!