THE STEAK THREAD, served a la Man

[CAPP0]

Butcher sold me this earlier. Keys for scale, it's 2.5" thick. I'm going to go for C70R's reverse sear method with the recommended Amazon thermometer.



The meat is out of the fridge now to come up to room temp.

[C70R]

You can't leave us hanging like that...

[UTH]

Are restaurant photos allowed as I'm off here for lunch, first time in AGES: https://www.goodmanrestaurants.com/

[eyebeebe]

UTH said:

Are restaurant photos allowed as I'm off here for lunch, first time in AGES: https://www.goodmanrestaurants.com/

Only if you‘re in the kitchen (or it‘s served on hot stone )

[C70R]

UTH said:

Are restaurant photos allowed as I'm off here for lunch, first time in AGES: https://www.goodmanrestaurants.com/

Fab! I went to Hawksmoor at Seven Dials last Friday evening.

Great meal as ever, and a perfectly cooked chateaubriand. The garlic scallop starter is just perfection. Their cocktails (particularly the Old Fashioned and Negroni) are always on point too.

I'm going to start trying other steak places, as I probably averaged a meal a month there pre-pandemic (and have even managed several since). I'm down to ordering almost the same meal every time. No matter how good those beef dripping chips are, I need a benchmark!

My hitlist is: Goodmans, Hix, and M.

Anything to add?

[paralla]

C70R said:

Fab! I went to Hawksmoor at Seven Dials last Friday evening.

Great meal as ever, and a perfectly cooked chateaubriand. The garlic scallop starter is just perfection. Their cocktails (particularly the Old Fashioned and Negroni) are always on point too.

I'm going to start trying other steak places, as I probably averaged a meal a month there pre-pandemic (and have even managed several since). I'm down to ordering almost the same meal every time. No matter how good those beef dripping chips are, I need a benchmark!

My hitlist is: Goodmans, Hix, and M.

Anything to add?

https://theblacklock.com/soho/

Order steak from the chalkboards and any of the sides (beef dripping chips are compulsory).

It's cheaper and a bit less fancy than Hawksmoor but the food is awesome.

[C70R]

paralla said:

C70R said:

Fab! I went to Hawksmoor at Seven Dials last Friday evening.

Great meal as ever, and a perfectly cooked chateaubriand. The garlic scallop starter is just perfection. Their cocktails (particularly the Old Fashioned and Negroni) are always on point too.

I'm going to start trying other steak places, as I probably averaged a meal a month there pre-pandemic (and have even managed several since). I'm down to ordering almost the same meal every time. No matter how good those beef dripping chips are, I need a benchmark!

My hitlist is: Goodmans, Hix, and M.

Anything to add?

https://theblacklock.com/soho/

Order steak from the chalkboards and any of the sides (beef dripping chips are compulsory).

It's cheaper and a bit less fancy than Hawksmoor but the food is awesome.

Blacklock is another regular haunt of mine. Fabulous chops, excellent dessert.

[CAPP0]

C70R said:

You can't leave us hanging like that...

Sorry! I got caught up in the cooking of it and then eating it and omitted to take pics! It took much longer than expected so we ate quite late - see below

Turned out very well using your method, although it took a long time to get to 49-50 degrees; well over an hour. Seared it and rested after. The butcher ages their own meat in some sort of special fridge behind the counter, not sure how old this was but it had a slightly smoky, slightly gamey taste; very nice.

We’re away next week and apparently there’s a proper butcher nearby so I’ll have another go, perhaps with some slightly thinner cuts. Which would be best? Plan would be to finish on the BBQ.

A question for you experts: when you sear in the pan, how smoky does your kitchen (and the rest of the house!) get? Even when I just fry regular-size steaks, it stinks the house out, even with the extractor on.

[C70R]

CAPP0 said:

C70R said:

You can't leave us hanging like that...

Sorry! I got caught up in the cooking of it and then eating it and omitted to take pics! It took much longer than expected so we ate quite late - see below

Turned out very well using your method, although it took a long time to get to 49-50 degrees; well over an hour. Seared it and rested after. The butcher ages their own meat in some sort of special fridge behind the counter, not sure how old this was but it had a slightly smoky, slightly gamey taste; very nice.

We’re away next week and apparently there’s a proper butcher nearby so I’ll have another go, perhaps with some slightly thinner cuts. Which would be best? Plan would be to finish on the BBQ.

A question for you experts: when you sear in the pan, how smoky does your kitchen (and the rest of the house!) get? Even when I just fry regular-size steaks, it stinks the house out, even with the extractor on.

What temperature did you have the oven at (I do 130 typically)? Did you wrap in foil in the oven?

It's marginally quicker to sear first and then warm through to eating temp if you're pushed for time in future.

[CAPP0]

C70R said:

CAPP0 said:

C70R said:

You can't leave us hanging like that...

Sorry! I got caught up in the cooking of it and then eating it and omitted to take pics! It took much longer than expected so we ate quite late - see below

Turned out very well using your method, although it took a long time to get to 49-50 degrees; well over an hour. Seared it and rested after. The butcher ages their own meat in some sort of special fridge behind the counter, not sure how old this was but it had a slightly smoky, slightly gamey taste; very nice.

We’re away next week and apparently there’s a proper butcher nearby so I’ll have another go, perhaps with some slightly thinner cuts. Which would be best? Plan would be to finish on the BBQ.

A question for you experts: when you sear in the pan, how smoky does your kitchen (and the rest of the house!) get? Even when I just fry regular-size steaks, it stinks the house out, even with the extractor on.

What temperature did you have the oven at (I do 130 typically)? Did you wrap in foil in the oven?

It's marginally quicker to sear first and then warm through to eating temp if you're pushed for time in future.

I was at about 110 in the oven, no foil, which may have been a good idea. It was a big old chunk of cow, to be honest! But now I have the basics in my head I'm looking forward to trying again, it definitely produces far better results than I can muster just from a hot skillet.

[8bit]

Having just about (IMHO) mastered cooking beef steaks I now find myself wondering about other animals. I've had venison steaks a few times but not for a long time and not cooked by myself. Any suggestions as to how to go appropriately season and cook a venison steak? Are these available in different cuts like beef? What about pork or lamb?

[craigjm]

C70R said:

My hitlist is: Goodmans, Hix, and M.

Anything to add?

You can take Hix off the list. Closed last year

[C70R]

craigjm said:

C70R said:

My hitlist is: Goodmans, Hix, and M.

Anything to add?

You can take Hix off the list. Closed last year

Well st. That's a disappointment.

I actually know an ex-head chef from Hix, due to his new role in a very special rural gastropub. I'd always thought they were doing fine...

[UTH]

C70R said:

craigjm said:

C70R said:

My hitlist is: Goodmans, Hix, and M.

Anything to add?

You can take Hix off the list. Closed last year

Well st. That's a disappointment.

I actually know an ex-head chef from Hix, due to his new role in a very special rural gastropub. I'd always thought they were doing fine...

Gaucho?
The one in Richmond has a lovely outdoor area right by the river.

[HM-2]

UTH said:

C70R said:

craigjm said:

C70R said:

My hitlist is: Goodmans, Hix, and M.

Anything to add?

You can take Hix off the list. Closed last year

Well st. That's a disappointment.

I actually know an ex-head chef from Hix, due to his new role in a very special rural gastropub. I'd always thought they were doing fine...

Gaucho?
The one in Richmond has a lovely outdoor area right by the river.

The Canary Wharf one is excellent.

[craigjm]

Blacklock as mentioned is good (and the sunday lunch is great) but its not posh or smart at all. Much a midweek jeans type place. Temper in covent garden is worth trying too.

[paralla]

craigjm said:

Blacklock as mentioned is good (and the sunday lunch is great) but its not posh or smart at all. Much a midweek jeans type place. Temper in covent garden is worth trying too.

I feel it’s worth repeating that you HAVE to order a big steak from the blackboards on the pillars at Blacklock.

[craigjm]

paralla said:

craigjm said:

Blacklock as mentioned is good (and the sunday lunch is great) but its not posh or smart at all. Much a midweek jeans type place. Temper in covent garden is worth trying too.

I feel it’s worth repeating that you HAVE to order a big steak from the blackboards on the pillars at Blacklock.

Yes absolutely although when having a big blow out in there we have ordered the all in chops thing as a sharing starter and then had the steak off the blackboard. I was just making the point that its very "casual" compared to Hawksmoor

[tedmus]

Rubia Gallega T-bone, reverse sear with this and a supermarket ribeye flash grilled for the other half as she is weird and doesn't like proper meat.

I was a bit pissed off as when the T-bone was defrosted and opened the filet section was completely detached from the bone. Managed to apply some butchers twine to hold it more or less together.

Amazing beef, probably the best I have had. Made up a batch of chimichurri rojo to go with it.

[8bit]

Got friends coming round on Saturday (feels a bit bizarre even just typing that after *forever* months of lockdowns) and the weather looks OK so I might do some stuff on the BBQ. I've enjoyed doing steaks with the reverse sear method lately but always finished in a hot pan with a bit of oil and butter. Is it feasible to finish on a hot (gas) BBQ instead of a pan? Any tips, e.g. brushing with oil/melted butter/both/something else before searing on the grill?