THE STEAK THREAD, served a la Man
Discussion
Had a midweek treat last night as I'd bought too much and I don't think it would have lasted until the weekend.
It's a Waitrose Cote de boeuf, around 750g
I forgot the "before" pic
Salted then in the oven until it feels "rare" to the touch.
Then on a smoking griddle until medium rare.
Whilst resting bung on half an onion a tomato and a couple of chillis.
Reduced washing up and are from the board with a homemade chimichurri.
These steaks really are top notch for super market stuff.
It's a Waitrose Cote de boeuf, around 750g
I forgot the "before" pic
Salted then in the oven until it feels "rare" to the touch.
Then on a smoking griddle until medium rare.
Whilst resting bung on half an onion a tomato and a couple of chillis.
Reduced washing up and are from the board with a homemade chimichurri.
These steaks really are top notch for super market stuff.
It’s a slow news day at MyLondon ... 'I tried to eat 1kg worth of steak from Lidl and thought I was going to die'
https://www.mylondon.news/whats-on/food-drink-news...
https://www.mylondon.news/whats-on/food-drink-news...
bigandclever said:
It’s a slow news day at MyLondon ... 'I tried to eat 1kg worth of steak from Lidl and thought I was going to die'
https://www.mylondon.news/whats-on/food-drink-news...
https://www.mylondon.news/whats-on/food-drink-news...
bigandclever said:
Apart from anything else, wtf is "1kg worth"
Had a Valentine's steak with the wife last night. Went to the local butcher and got him to cut a couple of thick sirloins, probably about an inch and a half thick. These were seasoned with Maldon and cracked black pepper both sides and brought up to room temp:
Prepped some cherry tomatoes, tenderstem broccoli and a couple of large tomatoes. Drizzled with olive oil and seasoned with salt and pepper, simply roasted in a tin:
Home made skin-on chips, par-boiled then deep fried three times.
The steaks were cooked on my cast-iron Le Creuset griddle pan. First I melt a large knob of butter in the pan and put the steaks in fat side down to start to render some of the rind into edible fat. Once the fat has started to render into a liquid, they are then placed into the pan and left alone for a few minutes each side. Sometimes I use reverse sear on thicker cuts, or a thermometer probe. Last night was just an educated guess on timings and by feeling the tenderness. They came off the griddle and into the oven for 10 minutes just to rest.
The plate, prior to filling my face.
The moment of truth, pretty happy with that actually, nice and even, perhaps a little overdone for my wife who likes it more rare. I generally like medium.
Done
Grabbed a bottle of red that I picked up from our France holiday last year. Was nice too.
Prepped some cherry tomatoes, tenderstem broccoli and a couple of large tomatoes. Drizzled with olive oil and seasoned with salt and pepper, simply roasted in a tin:
Home made skin-on chips, par-boiled then deep fried three times.
The steaks were cooked on my cast-iron Le Creuset griddle pan. First I melt a large knob of butter in the pan and put the steaks in fat side down to start to render some of the rind into edible fat. Once the fat has started to render into a liquid, they are then placed into the pan and left alone for a few minutes each side. Sometimes I use reverse sear on thicker cuts, or a thermometer probe. Last night was just an educated guess on timings and by feeling the tenderness. They came off the griddle and into the oven for 10 minutes just to rest.
The plate, prior to filling my face.
The moment of truth, pretty happy with that actually, nice and even, perhaps a little overdone for my wife who likes it more rare. I generally like medium.
Done
Grabbed a bottle of red that I picked up from our France holiday last year. Was nice too.
Just to let you chaps know, I committed heresy. Less than pleased with the amount of sinew and gristle in the Borough Market bone-in ribeyes I had, I slow cooked the last one in the slow cooker for 5 hours on low, sitting in a bed of peeled garlic cloves and a tiny amount of red wine to make it a wet heat.
It was insanely, meltingly, gorgeous. Cheap, grisly cuts will meet the same fate from here on in.
It was insanely, meltingly, gorgeous. Cheap, grisly cuts will meet the same fate from here on in.
600g of 50 day aged rib eye from The Butchery E1 for tonight.
Going to try my second attempt at reverse searing. Last time i overcooked it slightly, from the sear I think.
Aiming for 45c temp in the oven (110c oven, so maybe 20 mins or so?)
Then 1 min each side in the pan.
Sound good? Happy for any pointers/ advice!
Greshamst said:
600g of 50 day aged rib eye from The Butchery E1 for tonight.
Going to try my second attempt at reverse searing. Last time i overcooked it slightly, from the sear I think.
Aiming for 45c temp in the oven (110c oven, so maybe 20 mins or so?)
Then 1 min each side in the pan.
Sound good? Happy for any pointers/ advice!
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