THE STEAK THREAD, served a la Man.

THE STEAK THREAD, served a la Man.

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number2

1,670 posts

151 months

Sunday 14th February
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Agreed.

1kg is a lump but not a challenge. I used to knock off a 1kg rib-eye, albeit on the bone, at Goodmans.

Any amount would be painful though if it was poor quality and not cooked appropriately vomit

Mac.

1,408 posts

193 months

Monday 15th February
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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.


C70R

7,861 posts

68 months

Monday 15th February
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That's an absolutely perfect medium. Great job, particularly without the aid of a thermometer on such a large piece of meat.

amusingduck

9,173 posts

100 months

Monday 15th February
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Look at the sear on that beaut cloud9

Top effort!

h0b0

5,618 posts

160 months

Monday 15th February
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Got some steak from Wholefoods as it was on sale for $9.99/lb. these are 1lb each




Reverse seared to 115F and then 2 minutes per side.


Good steak but not as good as the butcher in normally use.

rodericb

3,006 posts

90 months

Tuesday 16th February
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Mac. said:
Had a Valentine's steak with the wife last night.
Yum that looked delicious.

Origin Unknown

1,767 posts

133 months

Tuesday 16th February
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Made my first Beef Wellington.





Harry Flashman

15,123 posts

206 months

Tuesday 16th February
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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.

Greshamst

1,429 posts

84 months

Sunday 21st February
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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

288 posts

36 months

Sunday 21st February
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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!
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.

C70R

7,861 posts

68 months

Sunday 21st February
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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!
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.
Agreed. Reverse sear seems to create a lot of anxiety about overcooking, without appreciating how hard it is to raise the temperature of a massive piece of meat in a pan.

Greshamst

1,429 posts

84 months

Sunday 21st February
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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


JeffreyD

2,190 posts

4 months

Sunday 21st February
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With a steak like you have got there it's probably better marginally over done than under done.

There's a lot of fat there to keep everything moist.

Clive Milk

304 posts

4 months

Sunday 21st February
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Some great stuff still on here .... Mac especially did our dear departed Gandahar proud with that one ....

beer

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 ...

Audis5b9

288 posts

36 months

Sunday 21st February
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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

I would only use that guide for cooking steak without an internal fat/ connective tissue that needs rendering. Those temperatures are perfect for fillet or rump/sirloin (where it its easy to render the fat directly in the pan during a sear since it is on the outside) but when with ribeye cooking it to rare (50c +/-) will result in chewy fat/tissue.


Edited by Audis5b9 on Sunday 21st February 16:11

JuanCarlosFandango

4,237 posts

35 months

Sunday 21st February
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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.

loskie

3,262 posts

84 months

Sunday 21st February
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Morrisons steak is reasonable quality, local butcher is around £32 kilo, I thought I'd treat myself as it's a lovely butchers but the steak wasn't a patch on Morrisons.

JeffreyD

2,190 posts

4 months

Sunday 21st February
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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.,


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.

Greshamst

1,429 posts

84 months

Sunday 21st February
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So took it out the oven at more or less 50. It was a bit more towards medium than medium rare, think I’d aim for 47 next time.

h0b0

5,618 posts

160 months

Sunday 21st February
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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.