THE STEAK THREAD, served a la Man

[wastedyouth86]

Will just leave this here!

[Greshamst]

wastedyouth86 said:

Will just leave this here!

Please tell me you’ve sourced that in the UK and you’re not just teasing us from Japan?

[BrabusMog]

Short Grain said:

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.

I cooked to medium last night, I was pretty good but I much prefer sirloin to rib eye or cote de beef since I've been using the Meater thing.

[wastedyouth86]

Greshamst said:

Please tell me you’ve sourced that in the UK and you’re not just teasing us from Japan?

Hell yes, i ordered it from https://www.tomhixson.co.uk/product/a5-japanese-wa...

I ordered it for my partners birthday seeing as we could not go to a restaurant.

it has already been eaten on the 7th of March and to be honest i was initially worried it would not live up to the hype, i have eaten my fair amount of steak
from all around the world but this was amazing and you can defiantly tell the difference between A5 Wagyu and other rare breed steaks.

Do not be put off by the small weights as a little goes a long way it is incredibly rich i also ordered some Ponzu sauce which essentially is citrus soy sauce which compliments the steak well.

Personally medium is the ideal way to go to cook Wagyu

[seefarr]

We did half a bavette steak for steak sandwiches on Sunday night. I just did them over coals with the lid on and not reverse sear - is it worth doing reverse sear on a thin steak like this?

[C70R]

I wouldn't personally bother. Yours looks ace.

Up to room temp, well-seasoned, cooked as hot and quick as possible.

[UTH]

seefarr said:

We did half a bavette steak for steak sandwiches on Sunday night. I just did them over coals with the lid on and not reverse sear - is it worth doing reverse sear on a thin steak like this?

Nope, you want 1.5 inch thick or more for a reverse sear.

[tedmus]

Bavette, flank, flat iron etc, hot and fast and slice thinly against the grain for me.

[nosuchuser]

Cheeky fillet for the youngest boy's birthday. Sous vide for 90 mins at 58 then finished in a frying pan.



Shamefully I don't have a skillet at the moment due to changing to an induction hob. Probably shouldn't even be allowed in this thread....

[cavey76]

nosuchuser said:

Shamefully I don't have a skillet at the moment due to changing to an induction hob. Probably shouldn't even be allowed in this thread....

Had similar thrust upon me in our new house as its cleaner according to SWMBO. Its in now, will very unlikley change. Whats the story re skillets or the next best thing for an induction hob for doing steak and the like.

Ours is Neff and i note they do a stainless steal smooth plate, almost plancha type job. Any reason this wouldnt do the job apart from the fact it will cost me £200+

[LordGrover]

I have a proper cooker so no experience of induction hobs, but from what I've seen cast iron works on them. The main problem would be hot/cold spots as CI heats up unevenly. If you pre-heat the pan in the oven it should be fine.
I do this anyway and it produces great results.

[eyebeebe]

LordGrover said:

I have a proper cooker so no experience of induction hobs, but from what I've seen cast iron works on them. The main problem would be hot/cold spots as CI heats up unevenly. If you pre-heat the pan in the oven it should be fine.
I do this anyway and it produces great results.

Our induction hob throws a fit and shuts down if you heat the pan in the oven first. Maybe it’s because it’s on the highest oven setting. I’m sticking to using the Kamado for the low temp and the sear.

[8bit]

eyebeebe said:

LordGrover said:

I have a proper cooker so no experience of induction hobs, but from what I've seen cast iron works on them. The main problem would be hot/cold spots as CI heats up unevenly. If you pre-heat the pan in the oven it should be fine.
I do this anyway and it produces great results.

Our induction hob throws a fit and shuts down if you heat the pan in the oven first. Maybe it’s because it’s on the highest oven setting. I’m sticking to using the Kamado for the low temp and the sear.

Bit O/T but having had induction since we built the kitchen extension a few years ago, I wouldn't switch back to gas for all the tea in China. Gas only burns so cold - very hard to just turn down the heat to keep something warm without it continuing to cook, much easier to cook slowly or maintain heat on induction.

I never had any issue with our Neff induction hob shutting down when doing the reverse sear method but then I didn't have the oven cranked right up, about 130*C I think.

[bolidemichael]

8bit said:

eyebeebe said:

LordGrover said:

I have a proper cooker so no experience of induction hobs, but from what I've seen cast iron works on them. The main problem would be hot/cold spots as CI heats up unevenly. If you pre-heat the pan in the oven it should be fine.
I do this anyway and it produces great results.

Our induction hob throws a fit and shuts down if you heat the pan in the oven first. Maybe it’s because it’s on the highest oven setting. I’m sticking to using the Kamado for the low temp and the sear.

Bit O/T but having had induction since we built the kitchen extension a few years ago, I wouldn't switch back to gas for all the tea in China. Gas only burns so cold - very hard to just turn down the heat to keep something warm without it continuing to cook, much easier to cook slowly or maintain heat on induction.

I never had any issue with our Neff induction hob shutting down when doing the reverse sear method but then I didn't have the oven cranked right up, about 130*C I think.

TBH I resolve this issue by placing the 'pot' on a cast iron Le creuset and hey presto! the heat is dissipated evenly.

[C70R]

8bit said:

eyebeebe said:

LordGrover said:

I have a proper cooker so no experience of induction hobs, but from what I've seen cast iron works on them. The main problem would be hot/cold spots as CI heats up unevenly. If you pre-heat the pan in the oven it should be fine.
I do this anyway and it produces great results.

Our induction hob throws a fit and shuts down if you heat the pan in the oven first. Maybe it’s because it’s on the highest oven setting. I’m sticking to using the Kamado for the low temp and the sear.

Bit O/T but having had induction since we built the kitchen extension a few years ago, I wouldn't switch back to gas for all the tea in China. Gas only burns so cold - very hard to just turn down the heat to keep something warm without it continuing to cook, much easier to cook slowly or maintain heat on induction.

I never had any issue with our Neff induction hob shutting down when doing the reverse sear method but then I didn't have the oven cranked right up, about 130*C I think.

I struggle a bit. I've had induction in the past, and it was fiddly and annoying.
Move the pan a couple of inches accidentally while stirring, no heat. Pick the pan up and don't put it back perfectly right, no heat. Ad nauseum.

Fully aware that this might have been operator error, but MrsC also found much the same. Her mother has a 'zoned' induction hob on her range, which seems to resolve a lot of this.

I currently have a 5-burner gas hob with a bloody enormous wok burner in the centre and a tiny hob front-right. It seems to cover off everything that I could think of, including little bridges front-to-back on the 4 smaller hobs, so that things like roasting dishes can be heated (excellent to start off roast spuds).

[paralla]

There are big variations in different gas cookers and different induction cookers. So much so that it's difficult to say one is better than the other. I also have a very powerful gas wok burner and a tiny gas simmer burner on our six burner range cooker, never had a problem to sear a steak or slowly simmer or keep something warm on it.

[Gluggy]

In-laws grabbed this for me from the local butcher....



Like my steak rare / not quite medium but not sure on the best way to cook it? Have a gas oven / hob, griddle pan and an Optigrill at my disposal along with a cheap eBay thermometer...

[UTH]

Gluggy said:

In-laws grabbed this for me from the local butcher....



Like my steak rare / not quite medium but not sure on the best way to cook it? Have a gas oven / hob, griddle pan and an Optigrill at my disposal along with a cheap eBay thermometer...

How thick is it?

[Melman Giraffe]

Gluggy said:

In-laws grabbed this for me from the local butcher....



Like my steak rare / not quite medium but not sure on the best way to cook it? Have a gas oven / hob, griddle pan and an Optigrill at my disposal along with a cheap eBay thermometer...

looks decent

[C70R]

Gluggy said:

In-laws grabbed this for me from the local butcher....



Like my steak rare / not quite medium but not sure on the best way to cook it? Have a gas oven / hob, griddle pan and an Optigrill at my disposal along with a cheap eBay thermometer...

- Out of the fridge for an hour, and pat dry with kitchen paper
- Salted on all sides
- Into a 100deg oven for 20-25min (depending on size)
- Take out of oven when internal temp hits a shade under 50deg
- Into a screaming hot pan for a minute or so on either side (don't forget to hold on edge to render the fat)
- Onto a warm plate, light grind of fine black pepper, wrapped in foil, to rest for a couple of min