THE STEAK THREAD, served a la Man
Discussion
C70R said:
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 paperLike 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...
- 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
Of course none of this applies if your steak is 1cm thick
UTH said:
C70R said:
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 paperLike 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...
- 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
Of course none of this applies if your steak is 1cm thick
Great point that I missed about the oil. I've actually dropped butter into the pan in the past, and I find it gives a lovely flavour when it's browned/burned.
C70R said:
UTH said:
C70R said:
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 paperLike 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...
- 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
Of course none of this applies if your steak is 1cm thick
Great point that I missed about the oil. I've actually dropped butter into the pan in the past, and I find it gives a lovely flavour when it's browned/burned.
We really are unfortunate where we are in that i haven't found one butcher which is any good for steak, tbh i find morrisons steak better than all of them. Even then its just alright.
So having suffered for the last few weeks since my last usda prime ribeye ran out i ordered some more from tom hixson.
Jacks creek oz ribeye which works out to about £50 a kg which is the cheaper end of what they do but i seriously enjoyed this last night and is night and day to the butchers and supermarkets round here.
Iv had australian ribeyes twice now, the last being a wagyu (it really wasn't what you would think
) but both are delicious and like the usda stuff is quite sweet, less beefy than uk beef.
last nights came out a bit more well don than id usually go but it ended up on there for literally 30 secs too long
still bloody delicious and succulent though.
So having suffered for the last few weeks since my last usda prime ribeye ran out i ordered some more from tom hixson.
Jacks creek oz ribeye which works out to about £50 a kg which is the cheaper end of what they do but i seriously enjoyed this last night and is night and day to the butchers and supermarkets round here.
Iv had australian ribeyes twice now, the last being a wagyu (it really wasn't what you would think
) but both are delicious and like the usda stuff is quite sweet, less beefy than uk beef.last nights came out a bit more well don than id usually go but it ended up on there for literally 30 secs too long
still bloody delicious and succulent though.Edited by m3jappa on Sunday 21st March 07:46
m3jappa said:
We really are unfortunate where we are in that i haven't found one butcher which is any good for steak, tbh i find morrisons steak better than all of them. Even then its just alright.
So having suffered for the last few weeks since my last usda prime ribeye ran out i ordered some more from tom hixson.
Jacks creek oz ribeye which works out to about £50 a kg which is the cheaper end of what they do but i seriously enjoyed this last night and is night and day to the butchers and supermarkets round here.
Iv had australian ribeyes twice now, the last being a wagyu (it really wasn't what you would think ) but both are delicious and like the usda stuff is quite sweet, less beefy than uk beef.
last nights came out a bit more well don than id usually go but it ended up on there for literally 30 secs too long still bloody delicious and succulent though.
That looks fabulous - scumble-didly-dumptious.So having suffered for the last few weeks since my last usda prime ribeye ran out i ordered some more from tom hixson.
Jacks creek oz ribeye which works out to about £50 a kg which is the cheaper end of what they do but i seriously enjoyed this last night and is night and day to the butchers and supermarkets round here.
Iv had australian ribeyes twice now, the last being a wagyu (it really wasn't what you would think
) but both are delicious and like the usda stuff is quite sweet, less beefy than uk beef.last nights came out a bit more well don than id usually go but it ended up on there for literally 30 secs too long
still bloody delicious and succulent though.Edited by m3jappa on Sunday 21st March 07:46
OT, salmon steaks here tomorrow ( with fresh pasta) followed by smoked salmon for the next couple days. A day of filleting & manuka smoking ahead of me. lick:
Edited by paua on Sunday 21st March 08:06
Square Leg said:
Im keen to try a Picanha......Its the outer, top muscle of the rump. I'll dig out a pic.
Here you go...
https://projectblue.blob.core.windows.net/media/De...
No. 22
Here you go...
https://projectblue.blob.core.windows.net/media/De...
No. 22
Edited by 21TonyK on Monday 22 March 17:37
Turn7 said:
Square Leg said:
Im keen to try a Picanha......I served steak to my wifes boss once like this
1. remove steak from fridge to warm
2. prepare starter and deliver to table
3. eat starter
4. return to kitchen see next doors cat leap of the worksurface steak in mouth
5.chase cat (queitly), corner it and retrieve steak
6. trim the chewed edges
7. cook as normal
8. serve to wifes boss
1. remove steak from fridge to warm
2. prepare starter and deliver to table
3. eat starter
4. return to kitchen see next doors cat leap of the worksurface steak in mouth
5.chase cat (queitly), corner it and retrieve steak
6. trim the chewed edges
7. cook as normal
8. serve to wifes boss
21TonyK said:
Its the outer, top muscle of the rump. I'll dig out a pic.
Here you go...
https://projectblue.blob.core.windows.net/media/De...
No. 22
Thanks very much for posting that Tony, it's really interesting to see how the animal breaks down into the different cuts, are they also available for lamb and pork and if so could you please post a link for us. Here you go...
https://projectblue.blob.core.windows.net/media/De...
No. 22
Edited by 21TonyK on Monday 22 March 17:37
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff