THE STEAK THREAD, served a la Man

[The Moose]

C70R said:

Sensational. What temperature did you pull them out of the oven at? How long? What oven temp etc.?

It was fun!!

The oven started at 225 but I upped it to 250 after an hour or so. Pulled it out at 131 as I just couldn’t face waiting any longer! 90 seconds a side on griddle plates on the grill and bobs your uncle.



Had steak & cheese wraps a couple of times since!!

[21TonyK]

Depending on where you are in the world entrecôte will be cut differently. In France it will be between the 5th and 11th vertebrae, elsewere can be from the 1st upwards hence why it looks like (and is what many call) Sirloin.

[Chris Stott]

C70R said:

Looks like you got a decent char on it. Personally, I'd have reverse seared that, and probably pulled from the oven around 50.

Yeah, probably should have reverse seared it… it took an age to get up to 52*… and only got a short rest as a result. But I’ve cooked pieces as big and as thick as that in the pan previously with great results…. I guess it’s like I said last week… sometimes you just get a great piece of meat, sometimes you don’t.

Crust was probably the best bit… though the roast asparagus and Harry Ramadan’s chips were very decent.

[toasty]

I just had a lovely ribeye. Sous vide at 53degrees for 90 mins, cooled on the windowsill for 30 mins then seared in the frying pan with butter and seasoning. Served with chips, tender stem broccoli and a dab of bearnaise. It came out perfectly.

[dunkind]

Jugosaurus said:

We normally do a mushroom and Stilton sauce

The sauce itself works well on garlic ciabatta for a veggie starter as well

Not if it is a Stilton using the traditional recipe, it ain't vegetarian as they use animal renett in the cheese production.

[illmonkey]

‘Thick cut fillet’ £9.50 in Sainsbury’s. Homemade peppercorn sauce this time, it’s really not a cup of tea! And a local beer


Bloody lush, cooked perfect for me

[UTH]

illmonkey said:

‘Thick cut fillet’ £9.50 in Sainsbury’s. Homemade peppercorn sauce this time, it’s really not a cup of tea! And a local beer


Bloody lush, cooked perfect for me

Struggling to find a reason not to mark that as pretty much perfect

[anonymous-user]

UTH said:

illmonkey said:

‘Thick cut fillet’ £9.50 in Sainsbury’s. Homemade peppercorn sauce this time, it’s really not a cup of tea! And a local beer


Bloody lush, cooked perfect for me

Struggling to find a reason not to mark that as pretty much perfect

Decent portion of peas as well.

[craigjm]

JB99 said:

UTH said:

illmonkey said:

‘Thick cut fillet’ £9.50 in Sainsbury’s. Homemade peppercorn sauce this time, it’s really not a cup of tea! And a local beer


Bloody lush, cooked perfect for me

Struggling to find a reason not to mark that as pretty much perfect

Decent portion of peas as well.

It wouldn’t be an illmonkey dish without that

[illmonkey]

craigjm said:

JB99 said:

UTH said:

illmonkey said:

‘Thick cut fillet’ £9.50 in Sainsbury’s. Homemade peppercorn sauce this time, it’s really not a cup of tea! And a local beer


Bloody lush, cooked perfect for me

Struggling to find a reason not to mark that as pretty much perfect

Decent portion of peas as well.

It wouldn’t be an illmonkey dish without that

Not sure it can compete with some of the proper man steaks on here, but probably the best steak I've had in a while. Reverse seared slowly then banged in a scorching pan. It coloured within 30secs a side, wonder if that's a fillet thing, no fat?

Of course peas, perfect side for steak (and any meal!) nom nom nom.

[eyebeebe]

I got a friend to pick me up a couple of kilos of cote de boeuf last Saturday on his way back from France. Picked them up from him on Wednesday and put them in the beer fridge. Went to to get them this morning to start dry brining and the fridge stunk (note to self drink beer in the week!). They've gone slimy. 50 quids worth of steak in the bin

Fortunately I had some USDA prime black Angus bone in ribeyes in the freezer. Now defrosting on the magic board, but won't be able to dry brine for as long as I'd prefer as they want to eat early due to kids.

[Greenie]

Something a bit different - steak manwich

[eyebeebe]

From the jaws of defeat, I think this worked out pretty well.





And paired nicely with a vertical tasting

[malks222]

another marks and spencer’s thick cut sirloin (with stuffed pepper and some dauphinois). not the cheapest at £13, but they are pretty tasty!

[Jugosaurus]

A couple of Ribeyes from a local farm shop, dried off, smoking hot pan, 3 mins each side. 15 minute rest.
Rice and runners from the garden.
Mushroom, blue cheese and peppercorn sauce.
The cheese was Blacksticks blue which has given the sauce a slightly yellow colour.

[The Moose]

Welcome to Nusr-Moose

Ordered a bone-in ribeye and they sent something a little further up the rib that I’d prefer…but it worked out good anyway.

Sous vide at 132.5 for a little longer than I’d like at 3 hours.







I expected some slight taste difference but absolutely nothing at all. The gold leaf makes it super easy to hide the sins of the steak.

Good meal, personally wouldn’t pay $800+ up charge for the gold leaf.

[ruggedscotty]

I could be tempted to give these a go...

Anyone tried them ?

costco seems to be pretty good for steaks... nice bits of fillet

[Greshamst]

The Moose said:

[h0b0]

The Moose said:

Welcome to Nusr-Moose

Ordered a bone-in ribeye and they sent something a little further up the rib that I’d prefer…but it worked out good anyway.

Sous vide at 132.5 for a little longer than I’d like at 3 hours.







I expected some slight taste difference but absolutely nothing at all. The gold leaf makes it super easy to hide the sins of the steak.

Good meal, personally wouldn’t pay $800+ up charge for the gold leaf.

I’m worried about metal on fillings. Is that an issue? Also, does it have an impact on your… poo?

Cake Boss cakes with black components turn your poo green for a few days. It would be more pleasing if it also changed the aroma.

[The Moose]

Greshamst said:

We went to Nusr-Et for lunch one day and I am too tight to pay an additional $800 or $900 to have my steak wrapped in gold leaf. That being said, I was curious as to how it tasted/if it changed the taste/texture/other when eating the steak. When I realized the cost of the gold leaf (around $20 paying retail), I thought I'd give it a go at home for fun.