THE STEAK THREAD, served a la Man.

THE STEAK THREAD, served a la Man.

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Discussion

Audis5b9

288 posts

36 months

Sunday 21st February
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Greshamst said:






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.
That is surprising, do you trust that thermometer?

loskie

3,257 posts

84 months

Sunday 21st February
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look like Sirloin but I'm ready to be ridiculed. This is PH after all.

Audis5b9

288 posts

36 months

Sunday 21st February
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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.

As before, get the internal temp low 50's then sear.

h0b0

5,616 posts

160 months

Sunday 21st February
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Audis5b9 said:
Greshamst said:






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.
That is surprising, do you trust that thermometer?
I normally take out at 48C to get a medium rare. If I monitor the steak temperature once out it drifts up to 58C before sear.

Audis5b9

288 posts

36 months

Sunday 21st February
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This is what 57c internal temp then sear gets for me...amazing how similar the result yet 10c apart from yours...


h0b0

5,616 posts

160 months

Sunday 21st February
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This is why I used to Sous Vide. There was no chance of over shooting the temp. But, I think a perfect reverse seared steak tastes better than a Sous vide one. Maybe I need to lower the oven temp to reduce over shooting.

JuanCarlosFandango

4,222 posts

35 months

Sunday 21st February
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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!

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.

loskie

3,257 posts

84 months

Sunday 21st February
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a bit like hanging game: mum used to tell me pheasants hadn't been ung enough till they were falling off their pegs

Tickle

3,982 posts

168 months

Sunday 21st February
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First BBQ of the year; rib-eye.


h0b0

5,616 posts

160 months

Monday 22nd February
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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.

Sy1441

786 posts

124 months

Tuesday 23rd February
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Went to the butchers and got a couple of T-Bones.



[url]|https://thumbsnap.com/xVQAPjeo[/url


Gluggy

319 posts

73 months

Wednesday 24th February
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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.

21TonyK

8,123 posts

173 months

Wednesday 24th February
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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"!

eta: torched and ready for cooking with calamari and salad



Edited by 21TonyK on Wednesday 24th February 19:07

Rueh

63 posts

138 months

Wednesday 24th February
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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.

As before, get the internal temp low 50's then sear.
Nearly! But not quite. They’re Sirloin, from the rump end. The small muscle in the top of each steak, on the left hand side in the photo is actually the rump muscle.

Lovely looking steak, ask for the Rib end next time and it’ll be 10/10

Greshamst

1,429 posts

84 months

Wednesday 24th February
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Sy1441 said:
Went to the butchers and got a couple of T-Bones.

Good size fillet on them!
And those are wonderful dogs

Audis5b9

288 posts

36 months

Wednesday 24th February
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Rueh said:
Nearly! But not quite. They’re Sirloin, from the rump end. The small muscle in the top of each steak, on the left hand side in the photo is actually the rump muscle.
Thanks...everyday is a school day.

daimlerv8

2,723 posts

44 months

Thursday 25th February
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Sy1441 said:
Went to the butchers and got a couple of T-Bones.



[url]|https://thumbsnap.com/xVQAPjeo[/url
One each?

laugh

AlvinSultana

664 posts

113 months

Friday 26th February
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A two rib cote, I left the outer layers on because the rib eye was not particularly big and it had to feed 4.





Up to 50 degrees in the oven then out to rest for 10 mins.


Then garlic butter and rosemary to finish the crust.


JeffreyD

2,167 posts

4 months

Friday 26th February
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That looks simply magnificent.

Tickle

3,982 posts

168 months

Friday 26th February
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Nice!