THE STEAK THREAD, served a la Man
Discussion
I don't tend to buy fillet, but my dad got be a centre fillet from Donald Russell as a present. So, trussed it up and cooked in a 120C oven for 20ish minutes until internal temp was 46C and then pan seared in dripping for a few minutes until temp was 54C. Rested for 15 mins and then carved. Bled like a stuck pig, so wasn't well aged. Tasted pretty good with some trimmings and gravy.
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My mate took me there for a lads lunch, him and his family are Galician (A Coruna) and we will be working our way through the entire menu over the coming months as both of our better halves don't eat meat.
We started with one of the cheapest and smallest cuts they had along with an octopus salad.
We started with one of the cheapest and smallest cuts they had along with an octopus salad.
Carl_VivaEspana said:
My mate took me there for a lads lunch, him and his family are Galician (A Coruna) and we will be working our way through the entire menu over the coming months as both of our better halves don't eat meat.
We started with one of the cheapest and smallest cuts they had along with an octopus salad.
A great plan. Enjoy!We started with one of the cheapest and smallest cuts they had along with an octopus salad.
Love that 1.2kg is a small cut.
Pichana (aka Picana here) has quickly become my favourite cut of beef.
Picked up a full piece from the carnicera this afternoon… 1.8kg for a euro under €30.
Trimmed and cut (with the grain) in to 4 x 2” thick steaks (ranging from 430g to 320g) and the 200g tip
I’ll use for a stir fry or stroganoff
Took one of the middling steaks, reverse seared on the gas grill (20mins at 160 to 50*, then full blast for a minute or so a side), then rested and carved across the grain.
Served with roast asparagus with lemon and shaved parmigiana and sweet potato mash with spring onions.
And my favourite local wine
Can’t see me buying another cut of beef for a while… the flavour and texture beats pretty much anything else, and it’s less than half the price of a dry aged steak.
Picked up a full piece from the carnicera this afternoon… 1.8kg for a euro under €30.
Trimmed and cut (with the grain) in to 4 x 2” thick steaks (ranging from 430g to 320g) and the 200g tip
I’ll use for a stir fry or stroganoff
Took one of the middling steaks, reverse seared on the gas grill (20mins at 160 to 50*, then full blast for a minute or so a side), then rested and carved across the grain.
Served with roast asparagus with lemon and shaved parmigiana and sweet potato mash with spring onions.
And my favourite local wine
Can’t see me buying another cut of beef for a while… the flavour and texture beats pretty much anything else, and it’s less than half the price of a dry aged steak.
My wife brought a piece of picanha home the other day.
Pan seared then in the oven until 50 degrees then rested for ten minutes.
Sliced on the board.
On the plate with sweet potato chips, broccoli and a creamy compote of chilli, tomato and fennel.
Needed a bit more work with the jaws than my usual ribeye but full of flavour.
Pan seared then in the oven until 50 degrees then rested for ten minutes.
Sliced on the board.
On the plate with sweet potato chips, broccoli and a creamy compote of chilli, tomato and fennel.
Needed a bit more work with the jaws than my usual ribeye but full of flavour.
Also did steaks this evening, got a couple of fillets from a local butcher today. Wasn't expecting great things given it was just before closing time on a Sunday but they weren't bad at all (also despite not being typical fillet shape). Got a new dry seasoning mix, Gaucho Steak rub from Angus and Oink and this time I used a very small amount of olive oil to act as a binder - something I've seen on cooking sites etc. online so just wanted to try it.
Net result was yes, probably more of the seasoning does stick to the meat but at the expense of some crust quality. Not sure I'll do that again but the seasoning was great. Served with some shop-bought potato croquettes and leeks sauteed in butter and Comte.
Net result was yes, probably more of the seasoning does stick to the meat but at the expense of some crust quality. Not sure I'll do that again but the seasoning was great. Served with some shop-bought potato croquettes and leeks sauteed in butter and Comte.
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