THE STEAK THREAD, served a la Man
Discussion
Bought this beautiful looking piece of 60 day dry aged Rubia Gallega from Alicante market today. Looking forward to cooking it on the bbq tomorrow, but a little bit concerned that the AirBnB we are staying at doesn’t have the tools of the reverse sear trade that I have at home. They’ve got an old Weber kettle, but I don’t have my thermometers, a coal chimney or a Looftlighter and the Weber isn’t as easy and precise to control the temperature on and doesn’t heat up as quickly compared to my Kamado. Hope I can do the meat justice.
wobert said:
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.
This looks amazing. I am useless at reliably turning steak out as I want it (eg, as above!). What's the most straightforward way to get better at this?Griddle pan used to cook.
Low-carb so Mediterranean veggies to go with it.
CAPP0 said:
wobert said:
This looks amazing. I am useless at reliably turning steak out as I want it (eg, as above!). What's the most straightforward way to get better at this?- Buy a 10 quid meat thermometer from Amazon
- Buy a decent, thick steak (400g+)
- Start at room temp
- Heat slowly in the oven to a set temperature
- Nuke on the hob briefly
- Rest
- Eat
It's really not as hard as people make out. Any restaurant serving substandard steak deserves to fail.
you wouldn't use a meat thermometer on a supermarket fillet though, would you? (unless you were buying a whole joint)
if you've got a steak that is less than an inch or so thick you don't need one - just do the basics
Room temperature, lightly oiled, nice hot dry pan (preferable heavy griddle), couple of mins each side, a little more if it's a ribeye, salt and pepper and away you much.
Thermometers and reverse sear are great for really thick steaks though.
if you've got a steak that is less than an inch or so thick you don't need one - just do the basics
Room temperature, lightly oiled, nice hot dry pan (preferable heavy griddle), couple of mins each side, a little more if it's a ribeye, salt and pepper and away you much.
Thermometers and reverse sear are great for really thick steaks though.
JeffreyD said:
you wouldn't use a meat thermometer on a supermarket fillet though, would you? (unless you were buying a whole joint)
if you've got a steak that is less than an inch or so thick you don't need one - just do the basics
Room temperature, lightly oiled, nice hot dry pan (preferable heavy griddle), couple of mins each side, a little more if it's a ribeye, salt and pepper and away you much.
Thermometers and reverse sear are great for really thick steaks though.
Read step 2 in my post. if you've got a steak that is less than an inch or so thick you don't need one - just do the basics
Room temperature, lightly oiled, nice hot dry pan (preferable heavy griddle), couple of mins each side, a little more if it's a ribeye, salt and pepper and away you much.
Thermometers and reverse sear are great for really thick steaks though.
Supermarket fillet is some of the blandest meat known to man. Hence me not covering it.
C70R said:
CAPP0 said:
wobert said:
This looks amazing. I am useless at reliably turning steak out as I want it (eg, as above!). What's the most straightforward way to get better at this?- Buy a 10 quid meat thermometer from Amazon
- Buy a decent, thick steak (400g+)
- Start at room temp
- Heat slowly in the oven to a set temperature
- Nuke on the hob briefly
- Rest
- Eat
It's really not as hard as people make out. Any restaurant serving substandard steak deserves to fail.
What's the temperature to aim for? (to cook as above?)
Buy one of these or similar - https://thermomeat.com/updated-and-definitive-ther...
They also double up to help stop you nuking anything on the bbq "just to be safe" temperature cooking is the best thing going. Dont bother with times.
Just the other day she put in her cottage pie she assured me was fully defrosted within the 2 hours it was removed from the freezer... 40 mins later in the oven the outside was a perfectly cooked that had an internal temp of -0.9 lol. Wrap in foil to protect the top and cook longer.
Back to steak, the reverse sear is brilliant but I sear hard on the bbq now, then put on a high plate indirectly with the thermometer still in until 10degrees below your desired temp, wrap in foil and rest for 10. Perfection.
Just the other day she put in her cottage pie she assured me was fully defrosted within the 2 hours it was removed from the freezer... 40 mins later in the oven the outside was a perfectly cooked that had an internal temp of -0.9 lol. Wrap in foil to protect the top and cook longer.
Back to steak, the reverse sear is brilliant but I sear hard on the bbq now, then put on a high plate indirectly with the thermometer still in until 10degrees below your desired temp, wrap in foil and rest for 10. Perfection.
hotchy said:
They also double up to help stop you nuking anything on the bbq "just to be safe" temperature cooking is the best thing going. Dont bother with times.
Just the other day she put in her cottage pie she assured me was fully defrosted within the 2 hours it was removed from the freezer... 40 mins later in the oven the outside was a perfectly cooked that had an internal temp of -0.9 lol. Wrap in foil to protect the top and cook longer.
Back to steak, the reverse sear is brilliant but I sear hard on the bbq now, then put on a high plate indirectly with the thermometer still in until 10degrees below your desired temp, wrap in foil and rest for 10. Perfection.
Sear and reverse sear work equally well in my experience. Just the other day she put in her cottage pie she assured me was fully defrosted within the 2 hours it was removed from the freezer... 40 mins later in the oven the outside was a perfectly cooked that had an internal temp of -0.9 lol. Wrap in foil to protect the top and cook longer.
Back to steak, the reverse sear is brilliant but I sear hard on the bbq now, then put on a high plate indirectly with the thermometer still in until 10degrees below your desired temp, wrap in foil and rest for 10. Perfection.
Having a gas grill only means that reverse sear is significantly easier for me, starting indoors in the very easily controlled fan oven.
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