THE STEAK THREAD, served a la Man

[matrignano]

Slightly overdone but tasty and nicely rendered fat with some nice char T-bone from wholefoods.

With some unnecessary green bits that got thrown on the plancha but largely ignored.

[tedmus]

UTH said:

I'm 90% happy with how it turned out, the redness in the middle was perfect medium rare, but the actual colour of it wasn't as rich as I'd like. I also wonder if I should have let it rest longer.....but many people say reverse searing means you don't have to let it rest at all.

That looks amazing, top job.

[tedmus]

43034 said:

Great to hear, let us know how you get on.

Reverse seared the steak last night, really good but no discernable dry aged flavour for me.

Had the Old English sausages and the chicken today, both very good quality, will order from there again I think.

[8bit]

Any suggestions/recommendation for a good iron pan/skillet for use on an induction hob?

[illmonkey]

8bit said:

Any suggestions/recommendation for a good iron pan/skillet for use on an induction hob?

I have this and very happy with it. Done loads of research and lodge are reputable. I use it on a induction hob.


https://www.amazon.co.uk/gp/product/B00006JSUB/ref...

[8bit]

illmonkey said:

I have this and very happy with it. Done loads of research and lodge are reputable. I use it on a induction hob.


https://www.amazon.co.uk/gp/product/B00006JSUB/ref...

Nice one, thanks for that. Anything to know about it, e.g. cleaning, storage etc.?

[illmonkey]

8bit said:

illmonkey said:

I have this and very happy with it. Done loads of research and lodge are reputable. I use it on a induction hob.


https://www.amazon.co.uk/gp/product/B00006JSUB/ref...

Nice one, thanks for that. Anything to know about it, e.g. cleaning, storage etc.?

An art in itself! Loads of guides online, like this.

I'd always rinse it straight after cooking, don't let stuff dry on it, it makes it a lot harder to clean. always dry it straight away too.

https://www.thekitchn.com/how-to-clean-a-cast-iron...

[Greshamst]

paralla said:

I prefer more of a sear than people seem to be posting on here. I'm happy to sacrifice a little of the meat beneath the surface to get a really crusty outside.

I sear in a very heavy large cast iron pan over a wok burner on the hob or with a 6 kHw infra red gas burner on the BBQ. I don't think you can get non-stick cast aluminium pans hot enough (without damaging them) and they don't retain enough heat to sear a nice piece of meat.

I’m with you on the heavy crust, best bit of a steak and why I’m not a massive fan of roast beef, not enough crust on a slice!

Think next steak I do I’m going for sear first, then oven. Seems like you have more control that way (compared to reverse sear) as you can sear to your preference, without being worried of getting the whole steak above temp.

[8bit]

Greshamst said:

Think next steak I do I’m going for sear first, then oven. Seems like you have more control that way (compared to reverse sear) as you can sear to your preference, without being worried of getting the whole steak above temp.

I was doing mine that way before discovering reverse-sear in this very thread. The problem I had was that because you get the pan searing hot first it stays hot for a while in the oven with the steaks sitting on it, cooking in towards the middle of the meat. You'd need to be taking it out to turn it every so often, or transfer it to another pan or an oven tray etc. to avoid overcooking the middle.

I generally reverse-sear with the steaks in the oven but on a grill tray so the warm air gets all around them, then heat the pan with oil, butter and whatever else I'm seasoning with. Take the grill with the steaks out the oven once they're at temp and pop them straight in, one at a time for no more than 10-20 seconds per side, job done.

[C70R]

8bit said:

Greshamst said:

Think next steak I do I’m going for sear first, then oven. Seems like you have more control that way (compared to reverse sear) as you can sear to your preference, without being worried of getting the whole steak above temp.

I was doing mine that way before discovering reverse-sear in this very thread. The problem I had was that because you get the pan searing hot first it stays hot for a while in the oven with the steaks sitting on it, cooking in towards the middle of the meat. You'd need to be taking it out to turn it every so often, or transfer it to another pan or an oven tray etc. to avoid overcooking the middle.

I generally reverse-sear with the steaks in the oven but on a grill tray so the warm air gets all around them, then heat the pan with oil, butter and whatever else I'm seasoning with. Take the grill with the steaks out the oven once they're at temp and pop them straight in, one at a time for no more than 10-20 seconds per side, job done.

When I did the 'sear first' approach, I always transferred to a cool pan (small roasting dish) and covered with foil.

I never got the same quality of result and consistency as I get by reverse searing.

[46and2]

Probably been said already, but I hate the places that give you a hot stone and expect you to cook your own steak.

[illmonkey]

46and2 said:

Probably been said already, but I hate the places that give you a hot stone and expect you to cook your own steak.

Then don’t go to them? They’re usually heavily advertised by massive banners outside. Making it obvious to avoid them. Much like the sky sports banners.

[Chris Type R]

Steak futures



I've used these guys once before https://www.limpopobiltong.com/collections/all and was pleasantly surprised by the quality of their Texan steaks. Trying some chicken flatties and their boerewors now as well.

[46and2]

For anyone in N.Ireland, Hannon's in Moira does brilliant steaks, they are aged in a salt cellar.

Lovely!

[paralla]

C70R said:

When I did the 'sear first' approach, I always transferred to a cool pan (small roasting dish) and covered with foil.

I never got the same quality of result and consistency as I get by reverse searing.

I don't like to sear first because the time it takes to get the core temp up to the desired level is a bit of an unknown so preparing the rest of the meal to align with the steak being ready is difficult.

If you get the core temp to the desired level first and then sear there is less uncertainty around timing.

[C70R]

paralla said:

C70R said:

When I did the 'sear first' approach, I always transferred to a cool pan (small roasting dish) and covered with foil.

I never got the same quality of result and consistency as I get by reverse searing.

I don't like to sear first because the time it takes to get the core temp up to the desired level is a bit of an unknown so preparing the rest of the meal to align with the steak being ready is difficult.

If you get the core temp to the desired level first and then sear there is less uncertainty around timing.

I find with practice it gets easy to estimate within +/-5min based on the size of the lump.

[bolidemichael]

Chris Type R said:

Steak futures



I've used these guys once before https://www.limpopobiltong.com/collections/all and was pleasantly surprised by the quality of their Texan steaks. Trying some chicken flatties and their boerewors now as well.

I actually tried some of their biltong due to their presence at Wimbledon Village farmers' market. I was incredibly disappointed by the (lack of) quality, so it's good to hear that their unprocessed produce fares better in your esteem.

Apropos biltong, the best in the area (we have a lot of SAffas in the area) in my view, is St. Marcus who also have a butchery dept.

[8bit]

These guys are also definitely worth a look for both uncooked meats and cooked stuff:

https://jaydmeats.co.uk/

We've had Chateaubriands from them, Boerwors (Sarth Efrican seasoned sausages) and some of their cooked stuff like Pastrami, Ribs etc. Just got a box from them today in fact, went for another Chateaubriand, some Argentinian Rib Eyes, some burgers and a few other odds and sods. They often do special offers as well, we ended up getting the Chateaubriand for free on an offer this week.

[bolidemichael]

8bit said:

These guys are also definitely worth a look for both uncooked meats and cooked stuff:

https://jaydmeats.co.uk/

We've had Chateaubriands from them, Boerwors (Sarth Efrican seasoned sausages) and some of their cooked stuff like Pastrami, Ribs etc. Just got a box from them today in fact, went for another Chateaubriand, some Argentinian Rib Eyes, some burgers and a few other odds and sods. They often do special offers as well, we ended up getting the Chateaubriand for free on an offer this week.

Awesome, just placed our first order - 1kg british ribeye for £23, cut into five steak and 500g fillet ends for £12. Also other bits and bobs, the missus was impressed by the pricing.

[JeffreyD]

Just me and the Mrs at home tonight so one of the waitrose cote de boeuf.

Probably the best supermarket steak out there.









Did it by touch, starting off high above the fire then dropping it down. I'd run out of decent charcoal so chucked an Ash pizza oven log on.

Turned out well.