THE STEAK THREAD, served a la Man

[sc0tt]

Some various cuts I’ve cooked up over the last few months

Reverse sear Tomahawk





Sirloin



Roasted Fillet





Late night snack

[Tickle]

1kg of ribeye from local farm shop butcher.

[UTH]

It looks tiny in the packaging and massive in the pan!

[Tickle]

UTH said:

It looks tiny in the packaging and massive in the pan!

It was a decent chunk! Some left over for sandwiches. Ashamed that two of us couldn't eat it all.

[C70R]

Carl_Manchester said:

Wow this thread is popping off again, nice one.

I consumed this beauty tonight.

Looks like a nice piece of meat, but a bit rare for me.

[Carl_Manchester]

[seefarr]

Been a busy week! Monday / Tuesday last week I was in Bristol forging a knife(!) then Saturday we flew to Sardinia. 2kg local cow rib done reverse sear by feel (no thermometer) last night turned out well!



The new knife is confirmed as sharp. The course was amazing and done with Konstantinos here:
https://www.nouko.co.uk/

[illmonkey]

Not bad given I took it out the freezer 2 hours ago and it was covered in frostbite

[C70R]

illmonkey said:

Not bad given I took it out the freezer 2 hours ago and it was covered in frostbite

Astonishing dedication to peas.

Steak middle looks good, but perhaps a bit more temperature in the pan might have added a bit more colour.

[illmonkey]

C70R said:

illmonkey said:

Not bad given I took it out the freezer 2 hours ago and it was covered in frostbite

Astonishing dedication to peas.

Steak middle looks good, but perhaps a bit more temperature in the pan might have added a bit more colour.

ha. I somehow had 2 bags delivered yesterday (as in I thought I added 1, not just random pea delivery). The hob was on it's boost function for the steak, I had to open all doors and windows to get the smoke out.

[C70R]

illmonkey said:

C70R said:

illmonkey said:

Not bad given I took it out the freezer 2 hours ago and it was covered in frostbite

Astonishing dedication to peas.

Steak middle looks good, but perhaps a bit more temperature in the pan might have added a bit more colour.

ha. I somehow had 2 bags delivered yesterday (as in I thought I added 1, not just random pea delivery). The hob was on it's boost function for the steak, I had to open all doors and windows to get the smoke out.

Maybe it was the shape of the steak preventing contact.

I bought a steak weight (like this https://www.nisbets.co.uk/steak-weight/cf237) for awkward-shaped bits of meat like bavette. It really helps with cooking evenly and making sure there's plenty of pan contact no matter what the shape.

[illmonkey]

C70R said:

illmonkey said:

C70R said:

illmonkey said:

Not bad given I took it out the freezer 2 hours ago and it was covered in frostbite

Astonishing dedication to peas.

Steak middle looks good, but perhaps a bit more temperature in the pan might have added a bit more colour.

ha. I somehow had 2 bags delivered yesterday (as in I thought I added 1, not just random pea delivery). The hob was on it's boost function for the steak, I had to open all doors and windows to get the smoke out.

Maybe it was the shape of the steak preventing contact.

I bought a steak weight (like this https://www.nisbets.co.uk/steak-weight/cf237) for awkward-shaped bits of meat like bavette. It really helps with cooking evenly and making sure there's plenty of pan contact no matter what the shape.

Is the back of a spatula not good enough for you?!

I do like that, would work well with smash burgers too. I'll add it to my list.

[Chunkychucky]

illmonkey said:

Not bad given I took it out the freezer 2 hours ago and it was covered in frostbite

Where's the Malbec...?

[C70R]

illmonkey said:

C70R said:

illmonkey said:

C70R said:

illmonkey said:

Not bad given I took it out the freezer 2 hours ago and it was covered in frostbite

Astonishing dedication to peas.

Steak middle looks good, but perhaps a bit more temperature in the pan might have added a bit more colour.

ha. I somehow had 2 bags delivered yesterday (as in I thought I added 1, not just random pea delivery). The hob was on it's boost function for the steak, I had to open all doors and windows to get the smoke out.

Maybe it was the shape of the steak preventing contact.

I bought a steak weight (like this https://www.nisbets.co.uk/steak-weight/cf237) for awkward-shaped bits of meat like bavette. It really helps with cooking evenly and making sure there's plenty of pan contact no matter what the shape.

Is the back of a spatula not good enough for you?!

I do like that, would work well with smash burgers too. I'll add it to my list.

It's quite cool if you get a really heavy one, so you can heat it up to speed up cooking larger pieces of meat.

[Gluggy]

andrewjamesroberts said:

First time cooking steak in the ‘dome and definitely not the last!

Very nice bit of (cooking) kit and a cracking steak but what's going on with the two T&E cables coming out the wall?

[eyebeebe]

Currently in Spain on holiday and ventured to the Carrefour hypermarket. Having lived in a country that doesn't really do big shops (Switzerland) for over a decade it was like entering the temple of consumerism and the prices were insanely cheap by Swiss standards.

I picked up a 500g rib steak with some nicely yellowed fat on it for €7 and pushed the boat out on a 325g Wagyu sirloin at €40. That's about 20% of the Swiss price and a 1/3 respectively. They also had some foie gras sitting suggestively next to the rib steak, so that went in the basket too!

The barbecue at the AirBnB is basic, but 2 1/2 minutes each side did the sirloin nicely after salting it for 90 mins.

[InformationSuperHighway]

Elk tonight! Amazing meat, cooked as if doing a beef filet.

With brussel sprouts with a balsamic glaze and goats cheese Brie.

[Tickle]

Took some inspiration from Marcus Waring Garden Kitchen series. Again using Lodge cast BBQ, really love this little thing for steak!

About 900g ribeye, honey and beer onions, green sauce and jersey royals.

[lauda]

Tickle said:

Took some inspiration from Marcus Waring Garden Kitchen series. Again using Lodge cast BBQ, really love this little thing for steak!

About 900g ribeye, honey and beer onions, green sauce and jersey royals.

[RC1807]

Tickle said:

Took some inspiration from Marcus Waring Garden Kitchen series. Again using Lodge cast BBQ, really love this little thing for steak!

About 900g ribeye, honey and beer onions, green sauce and jersey royals.

Top marks, Tickle!

The onions look great, too.... I'll give them a go.