THE STEAK THREAD, served a la Man
Discussion
Audis5b9 said:
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!
Audis5b9 said:
45c internal temperature will basically give you a raw steak. I reverse sear my rib eye to 56c/57c then sear. That will result in perfect medium rare with melt in your mouth fat.
This is interesting, and the kind of opinion I was after. I was going off the serious eats article, where the guide is below. Maybe I’ll aim for a halfway house of early 50s
Some great stuff still on here .... Mac especially did our dear departed Gandahar proud with that one ....
My friend in the USA who is more a 'chicken and turkey mince guy" decided to splash out on a steak and got this
That was half price for a sirloin and so good value, they seem to have as much marbling as our ribeyes due perhaps to eating grain rather than grass?
He cooked it medium rare and more medium than rare but with that much fat in it, would probably not dry out too much.
I have to admit that if someone gave me one of those A5 Kobe beef steaks that is nearly all fat I'd rather cook the fat out of it to give it some taste. It would still melt in the mouth no doubt. The more fat the longer you can cook it, indeed perhaps you should do, as cooked fat gives taste...
Some ponderings on the humble steak to contemplate over.
Considering such a simple dish to cook, technique wise, a devlishly difficult one to get right just to match your expectations ...
My friend in the USA who is more a 'chicken and turkey mince guy" decided to splash out on a steak and got this
That was half price for a sirloin and so good value, they seem to have as much marbling as our ribeyes due perhaps to eating grain rather than grass?
He cooked it medium rare and more medium than rare but with that much fat in it, would probably not dry out too much.
I have to admit that if someone gave me one of those A5 Kobe beef steaks that is nearly all fat I'd rather cook the fat out of it to give it some taste. It would still melt in the mouth no doubt. The more fat the longer you can cook it, indeed perhaps you should do, as cooked fat gives taste...
Some ponderings on the humble steak to contemplate over.
Considering such a simple dish to cook, technique wise, a devlishly difficult one to get right just to match your expectations ...
Greshamst said:
Audis5b9 said:
45c internal temperature will basically give you a raw steak. I reverse sear my rib eye to 56c/57c then sear. That will result in perfect medium rare with melt in your mouth fat.
This is interesting, and the kind of opinion I was after. I was going off the serious eats article, where the guide is below. Maybe I’ll aim for a halfway house of early 50s
Edited by Audis5b9 on Sunday 21st February 16:11
How long do you leave steaks out for before cooking?
The orthodoxy seems to be 30 minutes to an hour, but I've been experimenting with much longer and find 4-5 days optimum. It goes a bit black and looks weird but my word it tastes good. Seared in the pan and then left in the oven at 100 for 10-15 minutes.
I've done a fair bit of experimenting with steak but that is amazing.
And the beef was Morrisons counter rib eye which was on offer at £13 a kilo last week.
The orthodoxy seems to be 30 minutes to an hour, but I've been experimenting with much longer and find 4-5 days optimum. It goes a bit black and looks weird but my word it tastes good. Seared in the pan and then left in the oven at 100 for 10-15 minutes.
I've done a fair bit of experimenting with steak but that is amazing.
And the beef was Morrisons counter rib eye which was on offer at £13 a kilo last week.
JuanCarlosFandango said:
How long do you leave steaks out for before cooking?
The orthodoxy seems to be 30 minutes to an hour, but I've been experimenting with much longer and find 4-5 days optimum. It goes a bit black and looks weird but my word it tastes good. Seared in the pan and then left in the oven at 100 for 10-15 minutes.
I've done a fair bit of experimenting with steak but that is amazing.
And the beef was Morrisons counter rib eye which was on offer at £13 a kilo last week.
When our kids were little we used to have regular sunday get togethers with a local family and the the grandfather was a top class chef. He used to do massive T bones (bistecca fiorentina) and he'd say he wanted them "almost rotten". He cooked them on a BBQ with flames going everywhere - exactly the opposite of how I thought it should be done - and they were simply superb.,The orthodoxy seems to be 30 minutes to an hour, but I've been experimenting with much longer and find 4-5 days optimum. It goes a bit black and looks weird but my word it tastes good. Seared in the pan and then left in the oven at 100 for 10-15 minutes.
I've done a fair bit of experimenting with steak but that is amazing.
And the beef was Morrisons counter rib eye which was on offer at £13 a kilo last week.
Having said that he could make pasta with salt and garlic taste like the food of the gods after he'd drank about 4 bottles.
RIP Enzo. What a character he was.
h0b0 said:
What sort of temperature do you think these should go to in the oven before searing?
Couple of Kobe steaks from the butcher. Don’t know which cut because I threw away the receipt before the wife saw it.
They look like sirloin taken from the ribeye end (like a wing rib). Nice marbling. Couple of Kobe steaks from the butcher. Don’t know which cut because I threw away the receipt before the wife saw it.
As before, get the internal temp low 50's then sear.
Audis5b9 said:
Greshamst said:
That is surprising, do you trust that thermometer? 
JeffreyD said:
When our kids were little we used to have regular sunday get togethers with a local family and the the grandfather was a top class chef. He used to do massive T bones (bistecca fiorentina) and he'd say he wanted them "almost rotten". He cooked them on a BBQ with flames going everywhere - exactly the opposite of how I thought it should be done - and they were simply superb.,
Having said that he could make pasta with salt and garlic taste like the food of the gods after he'd drank about 4 bottles.
RIP Enzo. What a character he was.
Sounds about right!Having said that he could make pasta with salt and garlic taste like the food of the gods after he'd drank about 4 bottles.
RIP Enzo. What a character he was.
I overdid some last night at 8 days and you could taste a bit of mould but I'm not ill so all is well. 4-5 days seems to be the sweet spot.
Into the oven at 175F
Ignore the target temp. I did that to stop it beeping.
Off the rack. Sat on the side for a moment to make sure the gourmet sides caught up timing wise.
The temp went up to about 122F
Those gourmet sides I mentioned.
Money shot.
I wouldn’t normally sear with the thermometer in but I was curious. When it hit 134F it was done.
It was fantastic. I was even able to confess the cost to my wife. I’m going to be chasing that texture at steakhouses from now on and I’m going to be disappointed.
Ignore the target temp. I did that to stop it beeping.
Off the rack. Sat on the side for a moment to make sure the gourmet sides caught up timing wise.
The temp went up to about 122F
Those gourmet sides I mentioned.
Money shot.
I wouldn’t normally sear with the thermometer in but I was curious. When it hit 134F it was done.
It was fantastic. I was even able to confess the cost to my wife. I’m going to be chasing that texture at steakhouses from now on and I’m going to be disappointed.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff