THE STEAK THREAD, served a la Man
Discussion
|https://thumbsnap.com/xVQAPjeo[/url
Gluggy said:
Aldi rump from a value multipack that had been reduced by 30% - lowering the tone somewhat and yes, I know where the council thread is...
Excuse the bit of jacket potato on the second pic, couldn't be bothered to grab another knife after cutting the spud open.
Just half way through torching a pack of 4 myself! If I'm going semi-keto I'm not doing it of "50 day dry aged, Himilayan salt cured Galician fillet"!Excuse the bit of jacket potato on the second pic, couldn't be bothered to grab another knife after cutting the spud open.
eta: torched and ready for cooking with calamari and salad
Edited by 21TonyK on Wednesday 24th February 19:07
Audis5b9 said:
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.
Lovely looking steak, ask for the Rib end next time and it’ll be 10/10
AlvinSultana said:
A two rib cote, I left the outer layers on because the rib eye was not particularly big and it had to feed 4.
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Was thinking of your meat yesterday (ooo-errrr missus [/url]
) as I walked past some Belted Galloway cows in the fields in Hemel. Cute little buggers. Are you raising any more since these ones became steak?
Yes. But we are also interested in trying some other native breeds.
Perhaps something like this :
https://www.redrubydevon.co.uk/
The beef that you can produce is quite stunning when money is no object. I feel for farmers trying to make a living from food production, but remove that necessity for profit, use a breed that is all about quality, and the end result is amazing.
Perhaps something like this :
https://www.redrubydevon.co.uk/
The beef that you can produce is quite stunning when money is no object. I feel for farmers trying to make a living from food production, but remove that necessity for profit, use a breed that is all about quality, and the end result is amazing.
AlvinSultana said:
Yes. But we are also interested in trying some other native breeds.
Perhaps something like this :
https://www.redrubydevon.co.uk/
The beef that you can produce is quite stunning when money is no object. I feel for farmers trying to make a living from food production, but remove that necessity for profit, use a breed that is all about quality, and the end result is amazing.
Have you tried to price up what they cost you from birth to butchering or to put it another way what you’d charge someone per kilo for a ribeye, cote de boeuf or a fillet?Perhaps something like this :
https://www.redrubydevon.co.uk/
The beef that you can produce is quite stunning when money is no object. I feel for farmers trying to make a living from food production, but remove that necessity for profit, use a breed that is all about quality, and the end result is amazing.
I've been enjoying cooking steaks over the past year or so since we've not been getting out for dinners for obvious reasons. We got Chateubriand from a local butcher a couple of times and cooked that by seasoning, searing and then finishing in the oven. I've done fillet steaks the same way once and was quite pleased with the result. Interesting reading about the reverse-sear technique, I have a question on that - at what point do you season the meat, before it goes in the oven or after that, before it goes in the pan? Or can you not really season in the same way?
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