THE STEAK THREAD, served a la Man
Discussion
8bit said:
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?
As long as your grill is super hot then absolutely, yes.A herb brush made of rosemary and thyme, dipped in melted butter with a few garlic cloves in and then used to baste the steak is never a bad thing.
8bit said:
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?
Absolutely, yes. Check out my results with a couple of Cotes a few pages back.My advice would be to time it so that the 3-4min sear is the last thing you cook. Then you can cook everything else while the temperature slowly climbs in the oven, before whipping it all off and cranking up the heat.
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. And on Mondays they do 50% off all steaks (butcher price Mondays) plus constant £5 old fashioneds is dangerous.
Best choice I’ve found is to order the biggest porterhouse they have available on the board and share between the table (with another steak if there’s a few of you)
Greshamst said:
Seconded.
And on Mondays they do 50% off all steaks (butcher price Mondays) plus constant £5 old fashioneds is dangerous.
Best choice I’ve found is to order the biggest porterhouse they have available on the board and share between the table (with another steak if there’s a few of you)
We get the biggest available and share it between two.And on Mondays they do 50% off all steaks (butcher price Mondays) plus constant £5 old fashioneds is dangerous.
Best choice I’ve found is to order the biggest porterhouse they have available on the board and share between the table (with another steak if there’s a few of you)
paralla said:
8bit said:
You had me at "£5 old fashioneds".
See how far £5 gets you at Hawksmoor.I know Blacklock is a totally different experience to Hawksmoor but the food is equally good.
Forgot to say earlier - thanks for the feedback on my post about searing on the BBQ, will try and remember to take photos before they're consumed and report back.
A little while back, some builders accessing the access road at the rear of my garage cut down a laurel tree and I hung the branches in my garage to try (free bay leaves). I was inspired by my portuguese neighbour to try a recipe from Madeira, a beef espetada.
This involves marinating beef (in my case 1kg of trimmed and cubed sirloin) in garlic, bay leaves, black pepper, olive oil and some madeira wine (I used port).
The fun bit involves skewering them onto the laurel branches which I soaked in one of my meguiars detailing buckets overnight
Then onto the bbq
No 'after' photos, as I was enjoying the get together so
much after a world of covid denied us any amusement. However, they were soft and succulent and there are two areas in which I would amend for future. Firstly, less port, as two and a half glasses was quite pronounced and secondly I forgot to add lots of salt prior to cooking. Nevertheless, a fun and creative way to add some fun to a bbq.
This involves marinating beef (in my case 1kg of trimmed and cubed sirloin) in garlic, bay leaves, black pepper, olive oil and some madeira wine (I used port).
The fun bit involves skewering them onto the laurel branches which I soaked in one of my meguiars detailing buckets overnight
Then onto the bbq
No 'after' photos, as I was enjoying the get together so
much after a world of covid denied us any amusement. However, they were soft and succulent and there are two areas in which I would amend for future. Firstly, less port, as two and a half glasses was quite pronounced and secondly I forgot to add lots of salt prior to cooking. Nevertheless, a fun and creative way to add some fun to a bbq.
bolidemichael said:
A little while back, some builders accessing the access road at the rear of my garage cut down a laurel tree and I hung the branches in my garage to try (free bay leaves). I was inspired by my portuguese neighbour to try a recipe from Madeira, a beef espetada.
This involves marinating beef (in my case 1kg of trimmed and cubed sirloin) in garlic, bay leaves, black pepper, olive oil and some madeira wine (I used port).
The fun bit involves skewering them onto the laurel branches which I soaked in one of my meguiars detailing buckets overnight
Then onto the bbq
No 'after' photos, as I was enjoying the get together so
much after a world of covid denied us any amusement. However, they were soft and succulent and there are two areas in which I would amend for future. Firstly, less port, as two and a half glasses was quite pronounced and secondly I forgot to add lots of salt prior to cooking. Nevertheless, a fun and creative way to add some fun to a bbq.
This is completely awesome, would love to do something like this, been reading about espetada just recently.This involves marinating beef (in my case 1kg of trimmed and cubed sirloin) in garlic, bay leaves, black pepper, olive oil and some madeira wine (I used port).
The fun bit involves skewering them onto the laurel branches which I soaked in one of my meguiars detailing buckets overnight
Then onto the bbq
No 'after' photos, as I was enjoying the get together so
much after a world of covid denied us any amusement. However, they were soft and succulent and there are two areas in which I would amend for future. Firstly, less port, as two and a half glasses was quite pronounced and secondly I forgot to add lots of salt prior to cooking. Nevertheless, a fun and creative way to add some fun to a bbq.
What did you serve it with?
tedmus said:
This is completely awesome, would love to do something like this, been reading about espetada just recently.
What did you serve it with?
It should be smothered with butter once cooked, then served on bolo de caco, so that all of the juices and butter etc soak into this incredible chewy bread. Incidentally, I'm convinced that this is the optimal bread for burgers. What did you serve it with?
As I couldn't get to my man from Madeira in time, we just served it in a bowl alongside a number of interesting sausages that I selected from Villagers Sausages mail ordered for next day delivery from Beckenham. The John Bonham scotch bonnet sausages are proper!
bolidemichael said:
tedmus said:
This is completely awesome, would love to do something like this, been reading about espetada just recently.
What did you serve it with?
It should be smothered with butter once cooked, then served on bolo de caco, so that all of the juices and butter etc soak into this incredible chewy bread. Incidentally, I'm convinced that this is the optimal bread for burgers. What did you serve it with?
As I couldn't get to my man from Madeira in time, we just served it in a bowl alongside a number of interesting sausages that I selected from Villagers Sausages mail ordered for next day delivery from Beckenham. The John Bonham scotch bonnet sausages are proper!
bolidemichael said:
A little while back, some builders accessing the access road at the rear of my garage cut down a laurel tree and I hung the branches in my garage to try (free bay leaves). I was inspired by my portuguese neighbour to try a recipe from Madeira, a beef espetada.
This involves marinating beef (in my case 1kg of trimmed and cubed sirloin) in garlic, bay leaves, black pepper, olive oil and some madeira wine (I used port).
The fun bit involves skewering them onto the laurel branches which I soaked in one of my meguiars detailing buckets overnight
Then onto the bbq
No 'after' photos, as I was enjoying the get together so
much after a world of covid denied us any amusement. However, they were soft and succulent and there are two areas in which I would amend for future. Firstly, less port, as two and a half glasses was quite pronounced and secondly I forgot to add lots of salt prior to cooking. Nevertheless, a fun and creative way to add some fun to a bbq.
Interesting, I thought laurel contained cyanide! You know when you cut them and you get that weird almond smell? I'm sure that's cyanide!! Maybe the dose is not enough to cause harm?This involves marinating beef (in my case 1kg of trimmed and cubed sirloin) in garlic, bay leaves, black pepper, olive oil and some madeira wine (I used port).
The fun bit involves skewering them onto the laurel branches which I soaked in one of my meguiars detailing buckets overnight
Then onto the bbq
No 'after' photos, as I was enjoying the get together so
much after a world of covid denied us any amusement. However, they were soft and succulent and there are two areas in which I would amend for future. Firstly, less port, as two and a half glasses was quite pronounced and secondly I forgot to add lots of salt prior to cooking. Nevertheless, a fun and creative way to add some fun to a bbq.
Edited by CAPP0 on Wednesday 9th June 22:36
After my previous failure to take photos, here's last night's attempt. Decent bit of sirloin from the local butcher, cooked in the oven to 50 degrees then seared both sides. Just very slightly overdone for me, probably my fault as I hadn't got the pan hot enough after it hit temperature in the oven so it sat for a couple more minutes, but was still very tender and juicy. Ate it on a Caesar salad, it was a great meal, and I have some left to munch on today.
CAPP0 said:
Interesting, I thought laurel contained cyanide! You know when you put them and you get that weird almond smell? I'm sure that's cyanide!! Maybe the dose is not enough to cause harm?
Assuming it is Bay Laurel as he mentioned free bay leaves. This is not poisonous but, as you say, other species of the plant create cyanide
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