THE STEAK THREAD, served a la Man.

THE STEAK THREAD, served a la Man.

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Gandahar

Original Poster:

9,600 posts

90 months

Thursday 16th October 2014
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Mobile Chicane said:
Gandahar said:
jimbop1 said:
Looking forward to a picture of a proper cooked steak... None of this namby pamby pink stuff.
Nooooooooooooooo


https://www.youtube.com/watch?v=zrzMhU_4m-g


Of course we will do you well done laugh

On a more serious note, not everyone likes it pink inside so it would be good to see the other side of the coin. Doing well done steak which is still moist is more difficult but it should be doable. The Alain Ducasse method probably is the best bet. I will have a go next weekend.



Edited by Gandahar on Sunday 12th October 11:10
Rib steak can handle being cooked right through.

OHs no-fail method for ribeye is to heat a non-stick pan as hot as it will go, sling the meat in, then give it exactly 1 minute each side, followed by exactly 2 minutes each side, then a 5 minute rest.

No oiling of pans, no seasoning required, no shoving it around. Just follow the timings exactly, and it's perfect every time.

(I was cynical too.)
That sounds a great steak to be honest, but it won't be a well done steak that is moist.

I will try to do a black and blue, a rare-medium and well done this weekend and will post up results.

jogon

2,971 posts

120 months

Saturday 18th October 2014
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Ribeye cooked medium on the griddle this evening, these two cost just under a tenner from the meat counter at sainsbury which I thought was a bargain for Hereford. 2 mins each side and then rotate and 2 mins again on each side to get the criss cross sear marks.





Served with some grated red chilli and garlic mopped up with the meat juices. Twas good.

Murdoc

347 posts

151 months

Saturday 18th October 2014
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40oz T-Bone from an Argentinian restaurant on the outskirts of Birmingham. It was lovely.

IMG_20141003_200443 by Murdocxx4, on Flickr

Chris Type R

5,876 posts

211 months

Monday 20th October 2014
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Murdoc said:
40oz T-Bone from an Argentinian restaurant on the outskirts of Birmingham. It was lovely.
Puts Hawksmoor to shame.

mattdaniels

7,351 posts

244 months

Thursday 23rd October 2014
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The woman had a girls night out, so me and the griddle and the fryer had a threesome.
























bomb

3,401 posts

246 months

Thursday 23rd October 2014
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Paddy_N_Murphy said:
Have you been cleaning your ears out with that steak knife ??

jimbop1

2,441 posts

166 months

Friday 24th October 2014
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mattdaniels said:
The woman had a girls night out, so me and the griddle and the fryer had a threesome.






















,
Awesome pictures but 2 things... You forgot to cook your steak and where's the onion rings?

Chris Type R

5,876 posts

211 months

Tuesday 28th October 2014
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A little something from http://www.turnerandgeorge.co.uk/




ApOrbital

8,187 posts

80 months

Tuesday 28th October 2014
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Looks nice chris.

Melman Giraffe

6,569 posts

180 months

Tuesday 28th October 2014
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You should give that CPR. Moooooo

Chris Type R

5,876 posts

211 months

Tuesday 28th October 2014
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ApOrbital said:
Looks nice chris.
Thanks .... a rare treat.

Truckosaurus

8,072 posts

246 months

Tuesday 28th October 2014
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There ought to be a law against Jenga Chips.

soad

30,764 posts

138 months

Tuesday 28th October 2014
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Truckosaurus said:
There ought to be a law against Jenga Chips.
McDonald's chips, hands down. Hands down, I say! hehe

Yes, "chunky chips" have been bothering me for some time now.
Because when they're that thick - the middle doesn't get hot enough, quickly enough, and then the moisture from the inside seeps out and...
...what you actually get is more like a boiled potato in an elongated cube shape with hot watery oil on it. Which isn't actually very nice at all. yuck

And if you can stack chips like Jenga - then there can't be enough chips! furious

5678

6,142 posts

189 months

Sunday 2nd November 2014
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After being inspired by this thread I gave it a bash last night.

1.6kg bone in fore rib.

About 50mins in the oven to get it to 110/120F inside then 15/20 mins on the bbq over direct heat to take it up to 120/130F. Let it sit for 15 mins to rest and it was amazing.

This is the only pic I have!


HD Adam

4,596 posts

146 months

Monday 3rd November 2014
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mattdaniels said:
Ah, the old outdoor Redneck frying station.

I have one of those too silly



TIGA84

4,933 posts

193 months

Monday 3rd November 2014
quotequote all
Chris Type R said:
A little something from http://www.turnerandgeorge.co.uk/



I cant deny how good the beef looks, but how rare was that in the middle?

TIGA84

4,933 posts

193 months

Monday 3rd November 2014
quotequote all
5678 said:
After being inspired by this thread I gave it a bash last night.

1.6kg bone in fore rib.

About 50mins in the oven to get it to 110/120F inside then 15/20 mins on the bbq over direct heat to take it up to 120/130F. Let it sit for 15 mins to rest and it was amazing.

This is the only pic I have!

I thought you'd left a griddle pan on the bbq then realised it was the steak!

Chris Type R

5,876 posts

211 months

Monday 3rd November 2014
quotequote all
TIGA84 said:
I cant deny how good the beef looks, but how rare was that in the middle?
Pretty rare, but oddly, it was lacking in moisture. It certainly didn't taste undercooked. That was a bone in rib steak, rather than a Porterhouse. When I did the latter it did get another go on the BBQ once I got closer to the bone.

Here's something else I did recently, a "Wing Rib Sirloin of Beef" from Waitrose. Very well done as that's what the missus insists on.



And looking through my phone pics, a bit of fillet:


6th Gear

3,525 posts

156 months

Monday 3rd November 2014
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That Sir, is Beautifully cooked ^^^

Gandahar

Original Poster:

9,600 posts

90 months

Thursday 20th November 2014
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mattdaniels said:
The woman had a girls night out, so me and the griddle and the fryer had a threesome.



Really nice.

beer