THE STEAK THREAD, served a la Man
Discussion
Calza said:
Those doing a reverse sear with an induction hob - are you doing the sear on the highest setting or a bit below?
As hot as you can possibly get it would be by advice. I had induction hob at my last place and have a new one to go in when our new kitchen arrives, and I'll be using the highest possible setting. HM-2 said:
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.
SV is absolutely the way for fillet, but I get better results and flavour from reverse searing most other cuts.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.
loskie said:
I see Morrison's buyers at the livestock marts. They are buying cattle and sheep from the same source as many of the so called high end butchers are. In my experience their butcher meat is as good as supermarket stuff gets.
My local Waitrose's beef would beg to differ. When I can't get to the butcher, I can still get a beautiful piece of 30+ day dry-aged beef cut and trimmed to my asking.
General Price said:
C70R said:
My local Waitrose's beef would beg to differ.
When I can't get to the butcher, I can still get a beautiful piece of 30+ day dry-aged beef cut and trimmed to my asking.
Put beef like that on the counter in Morrisons and most of the customers would complain,it's off.When I can't get to the butcher, I can still get a beautiful piece of 30+ day dry-aged beef cut and trimmed to my asking.
ruggedscotty said:
General Price said:
C70R said:
My local Waitrose's beef would beg to differ.
When I can't get to the butcher, I can still get a beautiful piece of 30+ day dry-aged beef cut and trimmed to my asking.
Put beef like that on the counter in Morrisons and most of the customers would complain,it's off.When I can't get to the butcher, I can still get a beautiful piece of 30+ day dry-aged beef cut and trimmed to my asking.
HM-2 said:
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.
Perfection!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.
PS. for future reference - if you have to pair oven chips (shudder) with such beautifully cooked piece of meat may I recommend McCain triple cooked gastro chips .
Digging through photos and found these from a couple of months ago.
This one is a Farmisons Chateaubriand with bearnaise and marrowbone butters, roast celeriac, green beans, mushroom with tomato & chilli and a red wine sauce that has slightly split.
These are of a Turner and George Basque Fillet with rosemary roasted mushroom, truffled celeriac fondant, pan fried courgettes and a blue cheese sauce.
This one is a Farmisons Chateaubriand with bearnaise and marrowbone butters, roast celeriac, green beans, mushroom with tomato & chilli and a red wine sauce that has slightly split.
These are of a Turner and George Basque Fillet with rosemary roasted mushroom, truffled celeriac fondant, pan fried courgettes and a blue cheese sauce.
48k said:
Such a difficult cut to cook, but you've done a decent job there IMO.
Thanks! A little over for me, but right for the other half. The temps varied across the meat by about 5 degrees, highest being 54, next time it’s out as soon as I see 50. I’m happy eating blue, so won’t matter.
I really do love bavette steak as a cheaper cut.
2 x 350g packs from morrisons for £6 so less than £10/kg.
Work is rammed atm so I’m batch cooking meals for the week, so this isn’t a usual fine dining post for this thread
excuse my Tupperware.
Bavette with a sriracha, garlic, sesame, honey soy glaze.
Let it dry in the fridge overnight, cooked the steak, did my best try not to just eat it all as it was, then into the glaze and portioned up.
2 x 350g packs from morrisons for £6 so less than £10/kg.
Work is rammed atm so I’m batch cooking meals for the week, so this isn’t a usual fine dining post for this thread
excuse my Tupperware. Bavette with a sriracha, garlic, sesame, honey soy glaze.
Let it dry in the fridge overnight, cooked the steak, did my best try not to just eat it all as it was, then into the glaze and portioned up.
Calza said:
UTH said:
As hot as you can possibly get it would be by advice. I had induction hob at my last place and have a new one to go in when our new kitchen arrives, and I'll be using the highest possible setting.
Is the huge quantities of smoke just part of the process then?French Cooking Academy on Youtube actually has an interesting video cooking steak with a ton of butter at a slightly lower heat, which results in a ton less smoke as the fat browns, doesn't burn. If I'm cooking steak in our apartment I follow that....if I'm outside on the grill, then obviously heat can be higher.
Wadeski said:
French Cooking Academy on Youtube actually has an interesting video cooking steak with a ton of butter at a slightly lower heat, which results in a ton less smoke as the fat browns, doesn't burn. If I'm cooking steak in our apartment I follow that....if I'm outside on the grill, then obviously heat can be higher.
That sounds like Alain Ducasse's method - "I'm not interested in carbonizing the surface of the meat. To me that ruins the flavor."https://www.thepauperedchef.com/article/the-butter...
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