THE STEAK THREAD, served a la Man

[JeffreyD]

Calza said:

Calza said:

Find myself in need of some steak for a birthday treat in a few weeks.

There will be 3 of us, 1 big eater and 2 less so.

I don't think I can afford waygu but up to around £70 or so what are my best options?

Any ideas? Thinking a large tomahawk would fit the bill, but open to suggestions of where from?

www.meatmatters.co.uk

Superb.

[russy01]

Two rib eyes from the butchers tonight. Cooked on the BBQ.

[anonymous-user]

Looks good.

[Calza]

Alright, aiming for medium rare maybe a touch further (rib eye).

Should I be shooting for the centre hitting ~46 in the oven, then out for a 5 minute rest then sear?

[Greenie]

Steak sandwich using bravette (the “butcher’s cut”)

[UTH]

Calza said:

Alright, aiming for medium rare maybe a touch further (rib eye).

Should I be shooting for the centre hitting ~46 in the oven, then out for a 5 minute rest then sear?

Probably aim more like 50 then sear. End result should be 55 so taking it out at 46 might require a bit too much searing to get it to 55.

[Calza]

Would you typically leave the thermometer in for searing, or just judge it?

[tedmus]

Calza said:

tedmus said:

I've had the Galician rib from Basco, fantastic flavour.

https://www.bascofinefoods.com/buy-spanish-foods/g...

Would you rate that over the Rubia Gallega rib?

Similarly with the tomahawk? I must admit not knowing as much I'm drawn by price a little (i.e more is more?).

I haven't tried the Rubia Gallega (yet), I've just ordered the T bone this morning so guess we will see soon enough.

[UTH]

Calza said:

Would you typically leave the thermometer in for searing, or just judge it?

I do but no need really, but no harm leaving it in to be sure.

[ruggedscotty]

Did 20 mins in the oven at 110 out into a burny burny pan to give it a crust.

side salad and mushrooms, went down a treat.

[Calza]

GF's ceramic hob couldn't get the pan hot enough to smoke the oil, very disappointing sear .

Not sure it that was the only reason but the steak didn't hugely pop to be honest, sad times for 40 quid.

Edited by Calza on Monday 3rd May 14:02

[Wadeski]

ruggedscotty said:

Did 20 mins in the oven at 110 out into a burny burny pan to give it a crust.

side salad and mushrooms, went down a treat.

Looks like it needed a minute or two more, if I'm being honest.

[wobert]

30-day Aged Aldi Fillet, during slicing and just prior to the Chimichurri going on after plating up...

Griddle pan used to cook.

Low-carb so Mediterranean veggies to go with it.

[TeeRev]

Got a couple of thick cut 28 day aged fillet steaks at the farm shop butchers yesterday and did them sous-vide in the AEG steam oven.

I thought 40-45 mins at 60 degrees would be about right but the oven said 60 mins so I compromised at 52 mins with a quick sear in a hot pan, my wife was very happy with the medium they ended up at, my preference is rare but I would have been okay with med-rare, still tender and delicious though.

Served them with some bone marrow butter, homemade beetroot, carrot and celeriac oven chips, griddled asparagus and a shallot, morel mushroom and Madeira sauce.

[ApOrbital]

Very nice.

[The Moose]

Picked these up for Mother’s Day

Salted for a few hours before cooking


One on the left is over 2” thick, one on the right is about 2”. Looking forward to these this evening!!!

[UTH]

They look awesome. Cannot wait for my kitchen to be finished so I can get back to cooking!

[The Moose]

UTH said:

They look awesome. Cannot wait for my kitchen to be finished so I can get back to cooking!

I do the sous vide at times but often can’t be bothered. These will be thrown on the gas grill...don’t need a kitchen for that!!!

[UTH]

The Moose said:

UTH said:

They look awesome. Cannot wait for my kitchen to be finished so I can get back to cooking!

I do the sous vide at times but often can’t be bothered. These will be thrown on the gas grill...don’t need a kitchen for that!!!

True.
Although a steak that thick really does need reverse sear ideally.

[DJFish]

Tried out my new bbq today:




I’ve been encouraged to post this photo by my 9yr old daughter who is now addicted to the food threads on this website, particularly this one...