THE STEAK THREAD, served a la Man
Discussion
The Moose said:
h0b0 said:
I’m worried about metal on fillings. Is that an issue? Also, does it have an impact on your… poo?
No fecal changes to report and it's been about 30 hours since. Not sure what you mean about metal on fillings?
h0b0 said:
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.
Black cake colouring is most often achieved via green food colouring.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.
8bit said:
The Moose said:
h0b0 said:
I’m worried about metal on fillings. Is that an issue? Also, does it have an impact on your… poo?
No fecal changes to report and it's been about 30 hours since. Not sure what you mean about metal on fillings?Time was against me so I went for a £9 Tesco rib eye this evening. It was only an inch thick (350g) but tried a reverse sear anyway.
Was shooting for medium rare, took it out at 52 which was probably a touch late, as it crept to 54 when resting.
Happy enough though, managed to get enough pink bits for tonight. Will deffer the less pink for reheating tomorrow
Was shooting for medium rare, took it out at 52 which was probably a touch late, as it crept to 54 when resting.
Happy enough though, managed to get enough pink bits for tonight. Will deffer the less pink for reheating tomorrow
illmonkey said:
C70R said:
illmonkey said:
I'm just pleased you got the peas in there. Nice job.
Short Grain said:
illmonkey said:
Chips look good as well!Probably need to cut down my consumption of red meat!
We have a serious lack of really good food outlets locally (rural area), thus instead of spending £30 on a poor quality steak meal in a local pub - every couple weeks we typically bung the butchers £30-40 for a whacking great bit of meat and knock up a variety of sides…
I normally go t-bone or porterhouse if they have a nice thick end in their cabinet.
This one was a beauty, massive bit of fillet - 1.5kg. With bits this size I blast on the crazy burner on the side of my BBQ and then cook indirectly (in the bbq) to 50deg.
To make it super naughty I’ve recently started double frying chips etc on the BBQ outside to prevent nasty smells inside.
Want friends round? Just double it up and add more beer…
We have a serious lack of really good food outlets locally (rural area), thus instead of spending £30 on a poor quality steak meal in a local pub - every couple weeks we typically bung the butchers £30-40 for a whacking great bit of meat and knock up a variety of sides…
I normally go t-bone or porterhouse if they have a nice thick end in their cabinet.
This one was a beauty, massive bit of fillet - 1.5kg. With bits this size I blast on the crazy burner on the side of my BBQ and then cook indirectly (in the bbq) to 50deg.
To make it super naughty I’ve recently started double frying chips etc on the BBQ outside to prevent nasty smells inside.
Want friends round? Just double it up and add more beer…
Edited by russy01 on Monday 13th March 21:02
The best part, which I never photo is a really basic Stilton sauce I knock up. Simple cream reduction, slowly melt 220g (Tescos standard block) of Stilton into 600ml of double cream and let it cool to your desired thickness - thank me later.
Although for 2ppl, use half the cheese with a smaller 300ml tub of cream.
Another one from last year, different cut this time.
I’ve started trying blooming onions recently, but struggling with them a bit. Need a deep fat fryer - but that’s dangerous!
Although for 2ppl, use half the cheese with a smaller 300ml tub of cream.
Another one from last year, different cut this time.
I’ve started trying blooming onions recently, but struggling with them a bit. Need a deep fat fryer - but that’s dangerous!
illmonkey said:
Thanks for all the feedback, it was delish. So much so I decided on the same tonight. Ended up at Tesco, with a £9.50 fillet.
Oven cooked at 130c, prior to resting
Flashed in a pan, ready to cut
Ah!Oven cooked at 130c, prior to resting
Flashed in a pan, ready to cut
More peas. lovely.
Meat looks decent as well, touch under cooked for my taste, but each to their own.
JB99 said:
illmonkey said:
Thanks for all the feedback, it was delish. So much so I decided on the same tonight. Ended up at Tesco, with a £9.50 fillet.
Oven cooked at 130c, prior to resting
Flashed in a pan, ready to cut
Ah!Oven cooked at 130c, prior to resting
Flashed in a pan, ready to cut
More peas. lovely.
Meat looks decent as well, touch under cooked for my taste, but each to their own.
C70R said:
JB99 said:
illmonkey said:
Thanks for all the feedback, it was delish. So much so I decided on the same tonight. Ended up at Tesco, with a £9.50 fillet.
Oven cooked at 130c, prior to resting
Flashed in a pan, ready to cut
Ah!Oven cooked at 130c, prior to resting
Flashed in a pan, ready to cut
More peas. lovely.
Meat looks decent as well, touch under cooked for my taste, but each to their own.
It was cooked, but pink all the way through, perfect for me and it was so succulent and melt in the mouth. Got to be the best steak I've made at home.
Couple of questions for the fellow steak fiends...
First, what oil is preferred for the sear for a reverse sear, something with the highest smoke point possible? We typically use rapeseed oil (with a chunk of butter melted into it) but wondering if there's a better option.
Second, is Wagyu all it's cracked up to be? I keep seeing videos on social media with people cooking it and it does look nice, just wondering if it's worth the cash.
First, what oil is preferred for the sear for a reverse sear, something with the highest smoke point possible? We typically use rapeseed oil (with a chunk of butter melted into it) but wondering if there's a better option.
Second, is Wagyu all it's cracked up to be? I keep seeing videos on social media with people cooking it and it does look nice, just wondering if it's worth the cash.
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