THE STEAK THREAD, served a la Man
Discussion
Gluggy said:
andrewjamesroberts said:
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? 
All cables in place but not connected to the CU until we decide what lights we want!
|https://thumbsnap.com/5rYp8F4m[/url
RC1807 said:
Top marks, Tickle!
The onions look great, too.... I'll give them a go.
Cheers, they work really well.The onions look great, too.... I'll give them a go.
https://www.google.com/amp/s/www.bbc.co.uk/food/re...
Tickle said:
Bookmarked. Really like the look of that dish.Had a mixed day yesterday, coming off the back of the longest cold/flu (not Covid!) that I've had in living memory we had arranged for some friends to come round and help us empty the freezer... I'd been hoarding beef it seems.
Plan was to smoke the short ribs over 7 or 8 hours, then reverse sear the steak (plus some bangers/sausages for the kids) while the ribs rested. Went to plan, except my appetite completely dropped out of my arse just as I was serving up and I barely had any
I would have preferred the four ribs to be 'racked' to make it a bit easier, and one did dry out a bit unfortunately. The other three were fantastic though, real crowd pleaser and we (they) polished it all off.
Steak was good too, did it a little more than I would if just ourselves just to make it a more socially acceptable colour. Does anyone else get paranoid about serving rare meat to other people?
Missus did her bit too with a belting chipotle Mac n' Cheese with some Potato Salad.
BrabusMog said:
Greshamst said:
Hate when that happens, you spend all day cooking, and by the end of it all you’ve been so saturated by the smell of the food that you no longer want it!
Haha! I thought it was just me that this happened to!Composer62 said:
BrabusMog said:
Greshamst said:
Hate when that happens, you spend all day cooking, and by the end of it all you’ve been so saturated by the smell of the food that you no longer want it!
Haha! I thought it was just me that this happened to!Fonzey said:
Steak was good too, did it a little more than I would if just ourselves just to make it a more socially acceptable colour. Does anyone else get paranoid about serving rare meat to other people?
Absolutely not! I once had an argument with my mother when they were visiting us because she wanted a fillet steak done medium well and I refused to do it. That combined with refusing to put Eastenders or some such on (can’t remember if it was specifically during dinner or at all) caused her to storm off to bed like a sulky teenager. That meant more steak for us, so I considered it a win. 
eyebeebe said:
Absolutely not! I once had an argument with my mother when they were visiting us because she wanted a fillet steak done medium well and I refused to do it. That combined with refusing to put Eastenders or some such on (can’t remember if it was specifically during dinner or at all) caused her to storm off to bed like a sulky teenager. That meant more steak for us, so I considered it a win.
Amazing.I have relatives who absolutely will not do pink meat, so it's just chicken or bust for those. The ones that really worry me are the ones who *think* they like their steak medium rare, but actually like it medium/medium well - so they panic a bit when a proper MR steak is handed over.
Fonzey said:
Amazing.I have relatives who absolutely will not do pink meat, so it's just chicken or bust for those. The ones that really worry me are the ones who *think* they like their steak medium rare, but actually like it medium/medium well - so they panic a bit when a proper MR steak is handed over.
It's an interesting point as I'd usually ask for MR, and I'm lucky enough to go to the good steak restaurants on London quite regularly when taking clients out. But occasionally, even though I ask for MR I've had steak served that I would personally class as rare. Still ate it and loved it, but clearly there are differing opinions on what MR is (Gaucho specifically I seem to remember often coming in on the rare side of things)
UTH said:
What's a photo you'd say is perfect MR?
It's an interesting point as I'd usually ask for MR, and I'm lucky enough to go to the good steak restaurants on London quite regularly when taking clients out. But occasionally, even though I ask for MR I've had steak served that I would personally class as rare. Still ate it and loved it, but clearly there are differing opinions on what MR is (Gaucho specifically I seem to remember often coming in on the rare side of things)
I agree 100%, even from consistently good steak places I find that MR does stray into rare in some places, and medium at others. For me, I don't care - as long as the texture is right. For others who insist on "barely any pink", they can get a bit upset when something red comes out.It's an interesting point as I'd usually ask for MR, and I'm lucky enough to go to the good steak restaurants on London quite regularly when taking clients out. But occasionally, even though I ask for MR I've had steak served that I would personally class as rare. Still ate it and loved it, but clearly there are differing opinions on what MR is (Gaucho specifically I seem to remember often coming in on the rare side of things)
For me it's less about the colour, and more about avoiding the slightly mushy texture you get in the centre of a properly rare steak. If it has a consistent texture almost surface to surface, and oozes juice - I'm happy.
BrabusMog said:
Haha! I thought it was just me that this happened to!
Me as well.I do a roast most weeks and I'm not bad at it, even if I do say so myself.
By the time I'm sat down and I have a slice or two of meat and a carrot and I'm f
ked.Then drink more of the wine and end up either going to bed early or drink more wine and have a sandwich
(White bread loads of butter and
beef and mustard
Lanb and mint sauce
Of it's chicken d pray there are pigs in blankets left)
Probably more calories for that than a decent dinner
Whatever happens I enjoy cooking and don't do the washing up so it's worth it either way
eyebeebe said:
Absolutely not! I once had an argument with my mother when they were visiting us because she wanted a fillet steak done medium well and I refused to do it. That combined with refusing to put Eastenders or some such on (can’t remember if it was specifically during dinner or at all) caused her to storm off to bed like a sulky teenager. That meant more steak for us, so I considered it a win.
Are you Gordon Ramsey? I have no idea about your relationship with your mother, but why on earth would you refuse to cook something for her as she wanted? It's not like it would have been the same for you and anyone one else - like a roast joint.
Fonzey said:
UTH said:
What's a photo you'd say is perfect MR?
It's an interesting point as I'd usually ask for MR, and I'm lucky enough to go to the good steak restaurants on London quite regularly when taking clients out. But occasionally, even though I ask for MR I've had steak served that I would personally class as rare. Still ate it and loved it, but clearly there are differing opinions on what MR is (Gaucho specifically I seem to remember often coming in on the rare side of things)
I agree 100%, even from consistently good steak places I find that MR does stray into rare in some places, and medium at others. For me, I don't care - as long as the texture is right. For others who insist on "barely any pink", they can get a bit upset when something red comes out.It's an interesting point as I'd usually ask for MR, and I'm lucky enough to go to the good steak restaurants on London quite regularly when taking clients out. But occasionally, even though I ask for MR I've had steak served that I would personally class as rare. Still ate it and loved it, but clearly there are differing opinions on what MR is (Gaucho specifically I seem to remember often coming in on the rare side of things)
For me it's less about the colour, and more about avoiding the slightly mushy texture you get in the centre of a properly rare steak. If it has a consistent texture almost surface to surface, and oozes juice - I'm happy.
As a general guide -
Ribeye - medium
Onglet - rare
Filet - anything up to medium rare
Rump - medium
Sirloin - medium rare
T-bone - medium rare
There is a post on TikTok, can’t find it at the moment to link to it, where the guy buys two steaks. He buys a decent thickness rib eye and a smaller sirloin. He then cooks the sirloin, slices it into thin slices and uses the dehydrate option on the air fryer to kind of create a Biltong / jerky type product. He then grinds that into powder and uses it as the steak rub for the rib eye and reverse sears the ribeye.
Greshamst said:
Hate when that happens, you spend all day cooking, and by the end of it all you’ve been so saturated by the smell of the food that you no longer want it!
This happens to me all the time, to the point that the only pleasure I get from food is feeding other people. Not a good situation, to the point where I have no interest in eating. Sad really.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff