THE STEAK THREAD, served a la Man

[UTH]

21TonyK said:

UTH said:

Aside from Horse, I think they'd be keen to try some of the stuff, but I think we're all put off by the price.....it's just TOO cheap! If it's rare meat, you'd think it would be costly, but this stuff is cheaper than any meat you'd find in a supermarket!

If its like the stuff my suppliers stock its all vac-pac frozen in the country of origin. Bit like Brazilian fillet steak at £16 a kilo.

So you think don't be put off by the low price? Feels like I could buy a whole zebra for the cost of one Wagyu steak in the butcher!

[loskie]

mouflon is like a wild goat sheepy thing. Cyprus have them IIRC

[21TonyK]

UTH said:

21TonyK said:

UTH said:

Aside from Horse, I think they'd be keen to try some of the stuff, but I think we're all put off by the price.....it's just TOO cheap! If it's rare meat, you'd think it would be costly, but this stuff is cheaper than any meat you'd find in a supermarket!

If its like the stuff my suppliers stock its all vac-pac frozen in the country of origin. Bit like Brazilian fillet steak at £16 a kilo.

So you think don't be put off by the low price? Feels like I could buy a whole zebra for the cost of one Wagyu steak in the butcher!

I suspect its all coming from the same importer so I really wouldn't be worried about the quality. It's the novelty factor more than anything.

TBH can't even remember what most of the stuff we tried tasted like. Quality horsemeat though is worth trying, I've eaten it in France a couple of times and was suitably impressed.

[ShampooEfficient]

C70R said:

- 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

Did this with a brace of big Aldi steaks yesterday. Worked like a charm. Thank you!

[C70R]

ShampooEfficient said:

C70R said:

- 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

Did this with a brace of big Aldi steaks yesterday. Worked like a charm. Thank you!

Glad to hear it. It's the only way I cook big steaks these days, and hasn't gone wrong in as long as I can remember.

[h0b0]

Since buying and cooking Kobe a few weeks ago I have been fantasizing about doing it again.

Well, here it is!

Things got a little hot. The temperature ended up off the thermometer

.

I’m not sure that’s how a gas grill is meant to work



They were fantastic. Sous vide before hitting the grill for 2 minute per side.



Photo doesn’t show the medium rare it really was. One of the steaks was a little thinner in parts so it did go to medium. It being Kobe though it still tasted fantastic.

[illmonkey]

Thoughts on cooking method for this bad boy?

[UTH]

illmonkey said:

Thoughts on cooking method for this bad boy?

I’m guessing from the weight, it’ll be nice and thick.

Therefore the reverse sear method is the best option. Flick back through a few pages and you’ll see my process. Can’t go wrong.

Make sure you own a meat thermometer.

[illmonkey]

UTH said:

illmonkey said:

Thoughts on cooking method for this bad boy?

I’m guessing from the weight, it’ll be nice and thick.

Therefore the reverse sear method is the best option. Flick back through a few pages and you’ll see my process. Can’t go wrong.

Make sure you own a meat thermometer.

Yea, it's about 1 1/2 inches thick. I have one of them too.

My initial thought was reverse sear, thanks for confirming!

[number2]

Classic Cote de Beouf done on the Kamado.

Perfectly cooked - finished at 55c - and a good piece of meat from Farmison.

Bit charred on the outside as I was

(a) Searing it in the dark
(b) Searing it in a fireball as I decided to use the opportunity to clean the dirty half of the oven with the heat!

[Harry Flashman]

Method was good. Meat (from expensive butcher) was not - very little good stuff left after bone, fat and sinew.

Rosemary smoke reverse sear worked a treat though.the crust with the herb smoke flavour is amazing. No salting, or any seasoning at all, needed due to the smoke - just some Maldon flakes to dip the slices in as you eat it, if required.

Edited by Harry Flashman on Saturday 3rd April 11:57

[Harry Flashman]

Going to try Farmison as you chaps seem to be getting good cuts from them.

[JeffreyD]

Harry Flashman said:

Going to try Farmison as you chaps seem to be getting good cuts from them.

Try meatmatters.co.uk

Sirloin and rib (on and off the bone) consistently top notch.

[Harry Flashman]

Thanks!

[tedmus]

John Davidsons has a good selection of stuff, I've had plenty of quality meat from them.

Comes frozen though if that bothers you.

[illmonkey]

Just put in the oven for a reverse sear

[JeffreyD]

Some diary fillet and sirloin.
Cooked over oak - this is the second fillet I have had from this supplier (meatmatters.co.uk) and it really is extraordinary. Very full flavour and soft melt in the mouth texture.

[illmonkey]

illmonkey said:

Just put in the oven for a reverse sear

[HM-2]

First go at sous vide steak

40 day dry aged Hereford fillet
12h drying in the fridge
54°C for 2h with smoked salt, pepper and crushed garlic
30s a side on a screaming hot cast iron griddle pan.

Don't think I'll ever cook a leaner, softer cut another way. Right up there with the best pieces of meat I've ever eaten, absolutely butter soft and perfect medium rare the whole way through. Total revelation.

[Calza]

Those doing a reverse sear with an induction hob - are you doing the sear on the highest setting or a bit below?