THE STEAK THREAD, served a la Man
Discussion
UTH said:
ChocolateFrog said:
Just picked up 1.8kg of fillet for a beef Wellington.
Bricking it a little as it's the most I've ever spent on a single dish.
Got a meat thermometer? You pretty much can't ruin the beef if you do. The rest of the dish you might, just not the beef haha. Bricking it a little as it's the most I've ever spent on a single dish.
ChocolateFrog said:
UTH said:
ChocolateFrog said:
Just picked up 1.8kg of fillet for a beef Wellington.
Bricking it a little as it's the most I've ever spent on a single dish.
Got a meat thermometer? You pretty much can't ruin the beef if you do. The rest of the dish you might, just not the beef haha. Bricking it a little as it's the most I've ever spent on a single dish.
Turn7 said:
ChocolateFrog said:
UTH said:
ChocolateFrog said:
Just picked up 1.8kg of fillet for a beef Wellington.
Bricking it a little as it's the most I've ever spent on a single dish.
Got a meat thermometer? You pretty much can't ruin the beef if you do. The rest of the dish you might, just not the beef haha. Bricking it a little as it's the most I've ever spent on a single dish.
https://meater.com/
UTH said:
Yep, I wasn't sure about the Meater when my missus got me one as I had been looking around for a meat thermometer and they aren't a cheap choice. But I've got 2 now, i've been cooking lots of new (to me) things with confidence knowing I'll be getting the meat right. The only "issue" I have is when doing something for the first time not being sure how quick it's going to be, so I prep sides in advance and then just reheat when the meat is done. Couldn't recommend a Meater highly enough.BrabusMog said:
UTH said:
Yep, I wasn't sure about the Meater when my missus got me one as I had been looking around for a meat thermometer and they aren't a cheap choice. But I've got 2 now, i've been cooking lots of new (to me) things with confidence knowing I'll be getting the meat right. The only "issue" I have is when doing something for the first time not being sure how quick it's going to be, so I prep sides in advance and then just reheat when the meat is done. Couldn't recommend a Meater highly enough.UTH said:
BrabusMog said:
UTH said:
Yep, I wasn't sure about the Meater when my missus got me one as I had been looking around for a meat thermometer and they aren't a cheap choice. But I've got 2 now, i've been cooking lots of new (to me) things with confidence knowing I'll be getting the meat right. The only "issue" I have is when doing something for the first time not being sure how quick it's going to be, so I prep sides in advance and then just reheat when the meat is done. Couldn't recommend a Meater highly enough.
been there a few times. I just check previous cook timings now and it's always around the same but it's a lottery when you've not cooked something before 
BrabusMog said:
UTH said:
BrabusMog said:
UTH said:
Yep, I wasn't sure about the Meater when my missus got me one as I had been looking around for a meat thermometer and they aren't a cheap choice. But I've got 2 now, i've been cooking lots of new (to me) things with confidence knowing I'll be getting the meat right. The only "issue" I have is when doing something for the first time not being sure how quick it's going to be, so I prep sides in advance and then just reheat when the meat is done. Couldn't recommend a Meater highly enough. been there a few times. I just check previous cook timings now and it's always around the same but it's a lottery when you've not cooked something before ChocolateFrog said:
Just picked up 1.8kg of fillet for a beef Wellington.
Bricking it a little as it's the most I've ever spent on a single dish.
If yiu use the Gordon Ramsay Recipe, you will need to add some time. It results in raw beef and undercooked pastry. I'd give it another 5-10 minutes in the oven. Bricking it a little as it's the most I've ever spent on a single dish.
We're near the market town of Ludlow for a staycation, finally, hurrah!
Popped into Dunn's the butcher and picked up some ribeye, about 325g each.
As we have an aga where we are staying, I decided to reverse sear them. Also, some bugger on here suggested seasoning the steaks for about an hour before cooking. I usually don't salt them...
Into the bottom 'oven' for 25 mins, having guesstimated the temperature and them onto the warmest 'plate' for searing.
Despite it resting and looking medium pink when slicing, it somehow continued to cook after slicing and brown... it was nice and I was almost there, but I shouldn't have seasoned it beforehand. Mrs Bolide said that it was too salty so I clearly went a bit mad!
On the upside, I bought and fried some heritage tomatoes then deglazed the griddle pan in which the steaks fried with cider brandy which I poured onto the tomatoes. That worked out well. Also some jerusalem artichokes with the roast potatoes.
Popped into Dunn's the butcher and picked up some ribeye, about 325g each.
As we have an aga where we are staying, I decided to reverse sear them. Also, some bugger on here suggested seasoning the steaks for about an hour before cooking. I usually don't salt them...
Into the bottom 'oven' for 25 mins, having guesstimated the temperature and them onto the warmest 'plate' for searing.
Despite it resting and looking medium pink when slicing, it somehow continued to cook after slicing and brown... it was nice and I was almost there, but I shouldn't have seasoned it beforehand. Mrs Bolide said that it was too salty so I clearly went a bit mad!
On the upside, I bought and fried some heritage tomatoes then deglazed the griddle pan in which the steaks fried with cider brandy which I poured onto the tomatoes. That worked out well. Also some jerusalem artichokes with the roast potatoes.
For those sceptical about the benefits of using a thermometer, I cannot tell you how easy it makes cooking restaurant-quality steak. It just removes all of the guesswork, and creates consistent results every time.
This was achieved with a hard sear, then into a 130deg oven until the thermometer read 54deg in the middle. Out to rest for a couple of mins, then served. Close to perfection, as far as I'm concerned.
I'm rather ambitiously hosting a BBQ on Saturday for a few friends, so have just had a few of these delivered.
https://www.farmison.com/products/32-day-dry-aged-...
Plan is ~1.5hrs in the sous vide at 53deg, then finish on the flames for flavour (and effect). I'm very excited.
This was achieved with a hard sear, then into a 130deg oven until the thermometer read 54deg in the middle. Out to rest for a couple of mins, then served. Close to perfection, as far as I'm concerned.
I'm rather ambitiously hosting a BBQ on Saturday for a few friends, so have just had a few of these delivered.
https://www.farmison.com/products/32-day-dry-aged-...
Plan is ~1.5hrs in the sous vide at 53deg, then finish on the flames for flavour (and effect). I'm very excited.
For reference, you don't need to spend £100 on a Meater to achieve these results either.
The above was done with this guy: https://smile.amazon.co.uk/ThermoPro-Thermometer-S...
The above was done with this guy: https://smile.amazon.co.uk/ThermoPro-Thermometer-S...
C70R said:
For reference, you don't need to spend £100 on a Meater to achieve these results either.
The above was done with this guy: https://smile.amazon.co.uk/ThermoPro-Thermometer-S...
I have this, it's a decent thermometer. I use it for all meats if not using the sous vide.The above was done with this guy: https://smile.amazon.co.uk/ThermoPro-Thermometer-S...
C70R said:
For those sceptical about the benefits of using a thermometer, I cannot tell you how easy it makes cooking restaurant-quality steak. It just removes all of the guesswork, and creates consistent results every time.
This was achieved with a hard sear, then into a 130deg oven until the thermometer read 54deg in the middle. Out to rest for a couple of mins, then served. Close to perfection, as far as I'm concerned.
I'm rather ambitiously hosting a BBQ on Saturday for a few friends, so have just had a few of these delivered.
https://www.farmison.com/products/32-day-dry-aged-...
Plan is ~1.5hrs in the sous vide at 53deg, then finish on the flames for flavour (and effect). I'm very excited.
I’ve only sous vide a fattier cut (ribeye) once and neither I nor my girlfriend were particularly impressed with how it came out. The fat doesn’t render down properly. Far better to reverse sear. For fillet sous vide and finish on the bbq is great though. This was achieved with a hard sear, then into a 130deg oven until the thermometer read 54deg in the middle. Out to rest for a couple of mins, then served. Close to perfection, as far as I'm concerned.
I'm rather ambitiously hosting a BBQ on Saturday for a few friends, so have just had a few of these delivered.
https://www.farmison.com/products/32-day-dry-aged-...
Plan is ~1.5hrs in the sous vide at 53deg, then finish on the flames for flavour (and effect). I'm very excited.
C70R said:
For reference, you don't need to spend £100 on a Meater to achieve these results either.
The above was done with this guy: https://smile.amazon.co.uk/ThermoPro-Thermometer-S...
I have this thermometer, Dont know if its me doing something wrong but I find I get wildly different temps depending on where the probe is. I know you want to keep it away from bone and fat but sometimes il stick it one side and get readings of 50+ C then swap to another side and get readings upto 10C lower, The above was done with this guy: https://smile.amazon.co.uk/ThermoPro-Thermometer-S...
So i dont really know how to trust what im actually at.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff