THE STEAK THREAD, served a la Man
Discussion
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.
We normally do a mushroom and Stilton sauceTake steaks out of the pan and whilst they rest
Fry quartered mushrooms with 3 crushed cloves of garlic and a decent knob of butter. We normally do a standard pack of mushrooms
Make about 200ml instant gravy
Once mushrooms are cooked add the gravy, 1/2 pot of crème fraiche and 1/2 a block of Stilton or your blue cheese of choice. Plenty of pepper and stir, let it all melt down and then add to steak.
The sauce itself works well on garlic ciabatta for a veggie starter as well
C70R said:
Indeed! And stresses the importance of taking big joints out of the fridge a couple of hours before cooking them.
That lump of meat came out of the fridge at 0800 and went into the oven at 1600... was sat in a 20C kitchen for 8 hours and still frozen in the centre!Couldnt agree more, tempering meat prior to cooking is the best way to guarantee good results.
Chris Stott said:
Dry brining for later… 21 day dry aged entrecôte (ribeye), 420g and 2” thick.
Had already picked up a slab of cod from the fish counter with the intention of doing that for dinner… then saw the steak and could resist. Cod can wait until
Monday
Your butcher is pulling your leg if he's selling that as ribeye rather than wing rib...Had already picked up a slab of cod from the fish counter with the intention of doing that for dinner… then saw the steak and could resist. Cod can wait until
Monday
Audis5b9 said:
Your butcher is pulling your leg if he's selling that as ribeye rather than wing rib...
Sold simply as 'entrecot' in the hypermarket fridge... which describes a boneless steak cut from between the ribs. It was under €8 (£15.99/kg, reduced from usual €20.99/kg). The butchers counter has a cabinet with a number of different full ribs and full ribeyes starting at €30/kg.
Audis5b9 said:
Chris Stott said:
Your butcher is pulling your leg if he's selling that as ribeye rather than wing rib...Audis5b9 said:
C70R said:
Indeed! And stresses the importance of taking big joints out of the fridge a couple of hours before cooking them.
That lump of meat came out of the fridge at 0800 and went into the oven at 1600... was sat in a 20C kitchen for 8 hours and still frozen in the centre!Couldnt agree more, tempering meat prior to cooking is the best way to guarantee good results.
C70R said:
Audis5b9 said:
C70R said:
Indeed! And stresses the importance of taking big joints out of the fridge a couple of hours before cooking them.
That lump of meat came out of the fridge at 0800 and went into the oven at 1600... was sat in a 20C kitchen for 8 hours and still frozen in the centre!Couldnt agree more, tempering meat prior to cooking is the best way to guarantee good results.
Some good efforts recently though. Makes me want steak
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