THE STEAK THREAD, served a la Man
Discussion
Another Friday night steak for me, and proof that the piece of meat is critical to the end product.
This wasn’t an expensive piece of meat… under €8 for a 470g entrecôte… but out of 20 steaks in this section of the fridge, this one had the best combination of marbling and thickness.
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Nothing fancy with the prep or cooking… salted and left at room temp for a few hours, then blasted in a super hot cast iron pan, turning every minute until 57* Internal, then rested for 10-12 mins with a knob of butter on top, while I made a simple onion and mushroom sauce (mushroom, onion, garlic, bit of red wine & chicken stock, Worcestershire sauce, salt, pepper and MSG).
Served with chips and roast asparagus.
Feck me, it was gorgeous… soft, moist and full of flavour
The next piece might be tough as old boots, but this one was perfect
This wasn’t an expensive piece of meat… under €8 for a 470g entrecôte… but out of 20 steaks in this section of the fridge, this one had the best combination of marbling and thickness.
[url]
Nothing fancy with the prep or cooking… salted and left at room temp for a few hours, then blasted in a super hot cast iron pan, turning every minute until 57* Internal, then rested for 10-12 mins with a knob of butter on top, while I made a simple onion and mushroom sauce (mushroom, onion, garlic, bit of red wine & chicken stock, Worcestershire sauce, salt, pepper and MSG).
Served with chips and roast asparagus.
Feck me, it was gorgeous… soft, moist and full of flavour
The next piece might be tough as old boots, but this one was perfect
There's not really an argument, is there? Steak should just be cooked however you like it.
I made these onglet sandwiches for lunch over the weekend. MrsC had hers cooked past medium, and her (French) friend had hers seared but almost blue. Both were very happy. Mine was the med-rare one in the foreground (pre-greenery).
I made these onglet sandwiches for lunch over the weekend. MrsC had hers cooked past medium, and her (French) friend had hers seared but almost blue. Both were very happy. Mine was the med-rare one in the foreground (pre-greenery).
Anyone yet tried a Steak in an Air Fryer.
Daughter tried an Aldi Sirloin 2 mins at 200c then flipped and 2 mins again, then flipped again and a further 1 min because it was still a bit too rare for her liking.
Claimed it was one of the best steaks she's had, then diplomatically added 'except for one of yours done on the BBQ'.
Daughter tried an Aldi Sirloin 2 mins at 200c then flipped and 2 mins again, then flipped again and a further 1 min because it was still a bit too rare for her liking.
Claimed it was one of the best steaks she's had, then diplomatically added 'except for one of yours done on the BBQ'.
netherfield said:
Anyone yet tried a Steak in an Air Fryer.
Daughter tried an Aldi Sirloin 2 mins at 200c then flipped and 2 mins again, then flipped again and a further 1 min because it was still a bit too rare for her liking.
Claimed it was one of the best steaks she's had, then diplomatically added 'except for one of yours done on the BBQ'.
With respect, if an Aldi steak cooked in an airfryer is "one of the best", it suggests a pretty low bar.Daughter tried an Aldi Sirloin 2 mins at 200c then flipped and 2 mins again, then flipped again and a further 1 min because it was still a bit too rare for her liking.
Claimed it was one of the best steaks she's had, then diplomatically added 'except for one of yours done on the BBQ'.
glennjamin said:
Saturday nights steak night usually do sirloin with all the trimmings and a nice pepper sauce for the wife. Would like to have a change of sauce what the recommendations and how do you prepare it. Thanks in advance.
Chimichurri or salsa verde is very easy.Bearnaise is a cliché as the go-to for steak, it is nice though, it just works! Bit more a faff, there are some 'quick bearnaise' recipes on-line. Worth mastering if you like it and making a jar of tarragon vinegar to have to hand for ad-hoc steak nights.
Edited by Tickle on Thursday 23 February 09:44
Personally, I mostly just go with mustard, but occasionally do mushroom and onions… done in the pan the steak came out of while it rests.
Bit of butter if the pan looks a bit ‘dry’. Medium heat, Fry thinly sliced white onion. Add sliced mushrooms as the onions soften. Splash of brandy to deglaze with a bit of chicken stock if it’s too dry (also use Worcestershire sauce, but that needs a bit of extra liquid). Salt, pepper and MSG.
Bit of butter if the pan looks a bit ‘dry’. Medium heat, Fry thinly sliced white onion. Add sliced mushrooms as the onions soften. Splash of brandy to deglaze with a bit of chicken stock if it’s too dry (also use Worcestershire sauce, but that needs a bit of extra liquid). Salt, pepper and MSG.
Tickle said:
glennjamin said:
Saturday nights steak night usually do sirloin with all the trimmings and a nice pepper sauce for the wife. Would like to have a change of sauce what the recommendations and how do you prepare it. Thanks in advance.
Chimichurri or salsa verde is very easy.Bearnaise is a cliché as the go-to for steak, it is nice though, it just works! Bit more a faff, there are some 'quick bearnaise' recipes on-line. Worth mastering if you like it and making a jar of tarragon vinegar to have to hand for ad-hoc steak nights.
Edited by Tickle on Thursday 23 February 09:44
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