THE STEAK THREAD, served a la Man

[eyebeebe]

eyebeebe said:

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.

So I decided that I didn’t have the tools for a reverse sear and the butcher said give it two minutes on the bbq on each side. It didn’t turn out badly. Weighed in at 720g. We both felt before eating that there wasn’t going to be enough meat, but it was rich as you would expect and worked out well. I could probably have done the lot myself if I hadn’t had a large lunch though.

When I was salting it I did think it honked a bit, but it had a lovely beefy/gamey taste without being like a piece of onglet.

[tedmus]

Nice.

I've a Rubia Gallega T bone in the freezer waiting for this crummy weather to bugger off so I can cook it over charcoal.

[JeffreyD]

eyebeebe said:

When I was salting it I did think it honked a bit, but it had a lovely beefy/gamey taste without being like a piece of onglet.

I was talking to a mate about this over the weekend

He's started using the same online butcher as me and is amazed at the difference - we are both greedy fkers and I really think I need half as much of this stuff to feel satisfied compared to other steaks.

It's difficult to describe the taste and mouth feel, it really is unique and definitely not like some almost rotten aged beef/game that you can get.

[wobert]

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.

Pretty much this.

I’ll also add I warm the plates and leave the steak to rest for at least as long as I cook it, usually much longer.

And I season just before it hits the pan.

[Calza]

Just bought a large but not so thick sirloin from M&S.


It's about 1" thick - what's the right way to be cooking it?

[HM-2]

Calza said:

Just bought a large but not so thick sirloin from M&S.


It's about 1" thick - what's the right way to be cooking it?

Probably too thin for a reverse sear, I'd probably just go for screaming hot cast iron. Presumably it's got a pretty decent fat cap on it you'd want to render down a bit?

[Calza]

Still go through the process of drying it out etc?

I never know how long to cook it for each side if I'm just using the pan.

Edited by Calza on Saturday 22 May 18:17

[grumbledoak]

I prefer a lower temperature with some butter over searing hot and charcoal -
https://www.thepauperedchef.com/article/the-butter...

Dry it out in the fridge, allow it to come to room temp for an hour or two, medium hot pan, render the fat on the side, then 2-3 mins per side basting with butter. Rest under foil for 5 mins or more.

[Calza]

Will have a read, thanks.

[JeffreyD]

Calza said:

Still go through the process of drying it out etc?

I never know how long to cook it for each side if I'm just using the pan.

I'd leave it out of the fridge covered with a tea towel.

Depends how you like it, but 2 mins a side then left to rest should do it. Personally I think sirloin suits being rare or rare to blue, so I just crisp the far using tongues and get some colour on the steak.

If you like it buttery turn the pan off and chuck some butter in.

[Calza]

Are people frying their steaks in a dry pan??

[anonymous-user]

For me I'd do it on a hot griddle pan/heavy frying pan for 1.5 to 2 mins each side then rest for 5 mins or so under foil.

[grumbledoak]

Calza said:

Are people frying their steaks in a dry pan??

The rendered steak fat and butter in the stainless frying pan.

I use the griddle pan dry and hot for reverse sear. It gives nice stripes, but it gets washed too much to impart any flavour.

[HM-2]

RonaldMcDonaldAteMyCat said:

For me I'd do it on a hot griddle pan/heavy frying pan for 1.5 to 2 mins each side then rest for 5 mins or so under foil.

This is how I'd normally go but a butter baste would also suit.

[jodypress]

Calza said:

Still go through the process of drying it out etc?

I never know how long to cook it for each side if I'm just using the pan.

Edited by Calza on Saturday 22 May 18:17

I've had those M&S steaks, ribeye too. I follow their instructions. Sear fir 2mibs each side and oven for 12 mins or so. Comes out lovely.

[CAPP0]

C70R said:

CAPP0 said:

C70R said:

- Buy a 10 quid meat thermometer from Amazon

Do you leave those in the meat inside the oven whilst cooking, or take spot-checks? And what oven temp?

(Sorry for all the questions!)

Go back a page or two and all of your questions are answered.

Got it, thanks, and Amazon thermometer delivered now as well.

Just need to go and see the butcher now and select a suitable cut.

[Calza]

Turned out well..

[LeadFarmer]

If frying in butter, how are you stopping the butter from burning?

[craigjm]

LeadFarmer said:

If frying in butter, how are you stopping the butter from burning?

You mix it 50/50 with oil

[HM-2]

LeadFarmer said:

If frying in butter, how are you stopping the butter from burning?

It's only in the pan for a couple of minutes, you can usually prevent it from burning by keeping it moving. If it's something that requires more than maybe 210 seconds of butter treatment you could always use clarified butter or ghee as that has no milk solids in it which is what burns.