THE STEAK THREAD, served a la Man
Discussion
4, thinking 800 - 1200g.
Seem a couple of fillets knocking around for £60 that would fit that bill.
https://gridironmeat.co.uk/product/native-breed-be...
https://www.eatgreatmeat.co.uk/product/full-beef-f...
https://www.tomhixson.co.uk/product/uruguayan-gras...
Seem a couple of fillets knocking around for £60 that would fit that bill.
https://gridironmeat.co.uk/product/native-breed-be...
https://www.eatgreatmeat.co.uk/product/full-beef-f...
https://www.tomhixson.co.uk/product/uruguayan-gras...
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.
Lovely, thanks for sharing! 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.
Off to hack some bay up
Reverse seared cote d'boeuf. Cooked in the oven set to 90'c till it hit 32'c internal. Then reverse seared on infra red zone on BBQ. Was a touch over, probably as I look too long getting myself a drink and over did the sear a touch, but I think I will also cook to a lower temp next time. Overall was very good still, still juicy and tender and superb crust.
To all those interested in the espetada from the previous page, I found 500g of ribeye that I had forgotten (yippee!) and had another go at this recipe.
Having consulted my local cafe owner, who hails from Madeira, he advised that the original recipe is simply with garlic, bay leaves and salt - no EVOO or wine. I cubed the steak and marinated it accordingly, adding some crushed black pepper, too.
This time round I used fresh laurel branches (from a bay tree, as opposed to the overnight soaked dry ones that I had used before). The bark was stripped and it came up beautifully on the bbq, the meat simply slides off the 'skewers'.
It was preferable to the previous version, though less succulent in the absence of wine. However, I forgot the butter and the bolo de caco! Nevertheless, a very satisfying iteration of the recipe and no cyanide poisoning (or photos).
Having consulted my local cafe owner, who hails from Madeira, he advised that the original recipe is simply with garlic, bay leaves and salt - no EVOO or wine. I cubed the steak and marinated it accordingly, adding some crushed black pepper, too.
This time round I used fresh laurel branches (from a bay tree, as opposed to the overnight soaked dry ones that I had used before). The bark was stripped and it came up beautifully on the bbq, the meat simply slides off the 'skewers'.
It was preferable to the previous version, though less succulent in the absence of wine. However, I forgot the butter and the bolo de caco! Nevertheless, a very satisfying iteration of the recipe and no cyanide poisoning (or photos).
Aldi have those Tomahawk steaks in for £14 this week, happy days. I do my thick sirloins with this method and will adapt it for a Tomahawk, looking forward to it 
https://www.loveandoliveoil.com/2019/03/reverse-se...
https://www.loveandoliveoil.com/2019/03/reverse-se...
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff