THE STEAK THREAD, served a la Man

[Turn7]

bolidemichael said:

Turn7 said:

bolidemichael said:

One with garlic (chunks!) and another with chicken and black bean. Umami-tastic.

I cold smoke Garlic over Cherry dust, and then keep the stripped cloves in oil, gives a fabulous smoky garlic oil as well as preserving the cloves.....

Pixie dust you say?

Joking aside, what on earth is cherry dust?

One of these, using Cherry wood sawdust to create a cold smoke....

https://proqsmokers.co.uk/products/proq-cold-smoke...

https://proqsmokers.co.uk/products/proq-wood-dust

Works great with good cheeses as well......

[Gluggy]

Keeping it classy with more of Aldi's finest....

[AlvinSultana]

Local, and not so local.

Since lockdown we like to have a country themed evening every Wednesday. So last wed was South Africa, and left over was some Zebra steak.

So for the steak al a man thread please behold the glory of a Zebra loin steak, served with our home reared organic flat iron Belted Galloway steak.











The Zebra is low in cholesterol (and fat) so dryer, but a decent piece of meat.

The fat iron Galloway is as flavoursome as it’s more sought after cuts. Truly delicious.

[h0b0]

Cheats steak as it was cooked at a restaurant and I picked it up.



It was good, but not a patch on the Kobe I made last week. I have been spoilt.

[8bit]

Tried the reverse sear method on Saturday night. I'll never cook a steak any other way again, was pretty much perfectly how I like my steaks. Glad I found this thread now!

[bolidemichael]

Good evening all. I snatched at an opportunity to try the reverse sear method this evening.

Some ribeye sourced from Bevan Butchers in Kingston-Upon-Thames.



I only salted the sides not the face



120°C on the slow cook setting for 35mins from cold



Some crappy meat thermometers that we accumulate annually with the Christmas goose, indicating approximately 57°C.



I then seared for TWO minutes each side (plus a little more perhaps, whilst I sipped a martini and generally too a laissez-faire approach.



I think that I overdid it, as it wasn't as pink as the initial result of the slow cooking threatened to promise.



It was tasty though... do you guys think that I killed it at the final hurdle?

[JeffreyD]

Personally, I believe a rib eye is better cooked to medium or medium rare so it looks spot on.

Would have sirloin a more reddish pink and a fillet red.

[eyebeebe]

JeffreyD said:

Personally, I believe a rib eye is better cooked to medium or medium rare so it looks spot on.

Would have sirloin a more reddish pink and a fillet red.

To my eyes that is slightly too far to medium, but far from ruined.

I don‘t think the sear over did it. I‘d have gone for 50-53 and then let the sear do the rest.

[bolidemichael]

Thanks for the feedback.

Perhaps an internal temp check after 30 mins at 120°C, rather than 35 and a shorter sear might achieve a slightly less well done result.

[UTH]

I’d have taken it out of the oven at 50 degrees then seared for a couple of mins aiming for final temp of 55.
It carries on cooking after coming off the heat, so you could take it out of the oven a bit before 50.

[grumbledoak]

I don’t think Rib-Eye is the best choice for reverse sear. You do need a high temperature to render the fat. The only cooking you can leave out is the initial bit in the oven.

[Greshamst]

Why do you only salt the sides not the face?

The salty crust is the best part in my opinion, i salt the hell out of mine, especially if it’s a thick steak, can take quite a bit.

[bolidemichael]

Interesting comments on the suitability of rib eye for reverse searing. I'll try again with the remaining steaks and run a rule over the results.

Why not salt the face? Salt draws moisture out of a steak and we want the moisture to remain within the steak. Salting the fat lends a crispy surface, which is great. Salting the rested and sliced steak is also fine.

[tedmus]

If you pre salt about 45mins before cooking the steak will leach moisture but this will then absorb back into the meat and take the salt with it seasoning the steak further.

This is what I usually do.

[UTH]

tedmus said:

If you pre salt about 45mins before cooking the steak will leach moisture but this will then absorb back into the meat and take the salt with it seasoning the steak further.

This is what I usually do.

Agreed, although with a thick steak I might rest it out of the fridge with the salt for a couple of hours.

[tedmus]

UTH said:

Agreed, although with a thick steak I might rest it out of the fridge with the salt for a couple of hours.

Yes, longer for thicker cuts like a cote.

[eyebeebe]

bolidemichael said:

Interesting comments on the suitability of rib eye for reverse searing. I'll try again with the remaining steaks and run a rule over the results.

Why not salt the face? Salt draws moisture out of a steak and we want the moisture to remain within the steak. Salting the fat lends a crispy surface, which is great. Salting the rested and sliced steak is also fine.

Personally I think ribeye is perfect for reverse sear. Low and slow allows the fat to render into the meat. It doesn‘t need a high temperature to do so. Look at a fatty cut like a pork shoulder or a brisket. It doesn‘t need high temperatures.

Also disagree on the salting. I‘ll salt mine for 2 hours and leave in the fridge. I also don‘t rest the meat after cooking. I switched to doing it like this about a year ago when I got the Meathead barbecue book, which backs all of this up with tests that have been done in various scenarios. My steaks have never been better.

[BrabusMog]

eyebeebe said:

bolidemichael said:

Interesting comments on the suitability of rib eye for reverse searing. I'll try again with the remaining steaks and run a rule over the results.

Why not salt the face? Salt draws moisture out of a steak and we want the moisture to remain within the steak. Salting the fat lends a crispy surface, which is great. Salting the rested and sliced steak is also fine.

Personally I think ribeye is perfect for reverse sear. Low and slow allows the fat to render into the meat. It doesn‘t need a high temperature to do so. Look at a fatty cut like a pork shoulder or a brisket. It doesn‘t need high temperatures.

Also disagree on the salting. I‘ll salt mine for 2 hours and leave in the fridge. I also don‘t rest the meat after cooking. I switched to doing it like this about a year ago when I got the Meathead barbecue book, which backs all of this up with tests that have been done in various scenarios. My steaks have never been better.

I am reverse searing a ribeye this evening. I started doing reverse sear when I got a Meater for Christmas and my steaks are now spot on every time. I've done a cote de beef and sirloins mainly since then and a couple of those Big Daddy rumps from Aldi and haven't had a bad one, so it will be interesting to see how the ribeye turns out.

[UTH]

BrabusMog said:

I am reverse searing a ribeye this evening. I started doing reverse sear when I got a Meater for Christmas and my steaks are now spot on every time. I've done a cote de beef and sirloins mainly since then and a couple of those Big Daddy rumps from Aldi and haven't had a bad one, so it will be interesting to see how the ribeye turns out.

Same as you, got a Meater for my birthday last November, don't think I've cooked a steak that wasn't reverse seared since.

[Short Grain]

BrabusMog said:

I am reverse searing a ribeye this evening. I started doing reverse sear when I got a Meater for Christmas and my steaks are now spot on every time. I've done a cote de beef and sirloins mainly since then and a couple of those Big Daddy rumps from Aldi and haven't had a bad one, so it will be interesting to see how the ribeye turns out.

Prefer a ribeye cooked to medium as it does render the fat and makes the meat more tender. Fillet or sirloin I like rare. Ribeye is my favourite, not tried a flank steak yet.