THE STEAK THREAD, served a la Man
Discussion
8bit said:
Picked these up in Costco at lunchtime, wife is out on Saturday so going to cook one of these up for my dinner. They're very thick so I expect there'll be leftovers for a steak sandwich on Sunday.
Presume a dry brine overnight and reverse sear will do the trick?
Yup, although can't say I've ever brined overnight, usually 2 or 3 hours before I cook it, but overnight probably even better. Reverse sear deffo. Presume a dry brine overnight and reverse sear will do the trick?
UTH said:
8bit said:
Yup, although can't say I've ever brined overnight, usually 2 or 3 hours before I cook it, but overnight probably even better. Reverse sear deffo. eyebeebe said:
UTH said:
8bit said:
Yup, although can't say I've ever brined overnight, usually 2 or 3 hours before I cook it, but overnight probably even better. Reverse sear deffo. Following on from the above, dry-brined one of the Cowboy steaks overnight last night then reverse seared it this evening. Removed from the fridge a couple of hours before cooking, dry-rubbed with some Angus & Oink Gaucho Steak Rub. Removed from the oven at 48*C internal, then about 1min per side in a smoking hot skillet. Shop-bought croquettes and onion rings because I was feeling lazy, my wife did some honey and balsamic-glazed greens and I did a quick Stilton sauce.
Fat seams aside the meat turned out pretty tender, not quite as buttery smooth as fillet but with more flavour. Plenty left over for a couple of steak sarnies for lunch this week and another whole steak in the freezer to look forward to another time. For the money I'd say it was hard to beat.
Fat seams aside the meat turned out pretty tender, not quite as buttery smooth as fillet but with more flavour. Plenty left over for a couple of steak sarnies for lunch this week and another whole steak in the freezer to look forward to another time. For the money I'd say it was hard to beat.
8bit said:
Following on from the above, dry-brined one of the Cowboy steaks overnight last night then reverse seared it this evening. Removed from the fridge a couple of hours before cooking, dry-rubbed with some Angus & Oink Gaucho Steak Rub. Removed from the oven at 48*C internal, then about 1min per side in a smoking hot skillet. Shop-bought croquettes and onion rings because I was feeling lazy, my wife did some honey and balsamic-glazed greens and I did a quick Stilton sauce.
Fat seams aside the meat turned out pretty tender, not quite as buttery smooth as fillet but with more flavour. Plenty left over for a couple of steak sarnies for lunch this week and another whole steak in the freezer to look forward to another time. For the money I'd say it was hard to beat.
Can't knock that!Fat seams aside the meat turned out pretty tender, not quite as buttery smooth as fillet but with more flavour. Plenty left over for a couple of steak sarnies for lunch this week and another whole steak in the freezer to look forward to another time. For the money I'd say it was hard to beat.
8bit said:
Following on from the above, dry-brined one of the Cowboy steaks overnight last night then reverse seared it this evening. Removed from the fridge a couple of hours before cooking, dry-rubbed with some Angus & Oink Gaucho Steak Rub. Removed from the oven at 48*C internal, then about 1min per side in a smoking hot skillet. Shop-bought croquettes and onion rings because I was feeling lazy, my wife did some honey and balsamic-glazed greens and I did a quick Stilton sauce.
Fat seams aside the meat turned out pretty tender, not quite as buttery smooth as fillet but with more flavour. Plenty left over for a couple of steak sarnies for lunch this week and another whole steak in the freezer to look forward to another time. For the money I'd say it was hard to beat.
As close to perfect meat as you can get really, IMO. Fat seams aside the meat turned out pretty tender, not quite as buttery smooth as fillet but with more flavour. Plenty left over for a couple of steak sarnies for lunch this week and another whole steak in the freezer to look forward to another time. For the money I'd say it was hard to beat.
Those roasties look bang on, nice and crispy!
Bit quiet around these parts, so posting my usual £6.50 Sainsbury’s steak. Managed to get a better colour on the outside today, scorching pan! With defrosted peppercorn sauce, I made a big batch some time ago and it freezes really well, just needs some butter to fix the splitting.
Bit quiet around these parts, so posting my usual £6.50 Sainsbury’s steak. Managed to get a better colour on the outside today, scorching pan! With defrosted peppercorn sauce, I made a big batch some time ago and it freezes really well, just needs some butter to fix the splitting.
So after many years of poo-pooing the reverse sear method, it finally came good.
With two 3lb bone in rib-eyes (aka Cowboy steaks) for Christmas eve, oven cooking was inevitable and reverse sear was the only way to avoid a big wait between courses.
90 mins in a 250F oven to come up to 130F, then rest and 2 mins per side in a smoking hot pan.
Peppercorn brandy sauce with broccolini and polenta on the side. Couldnt have turned out better.
Edited by Wadeski on Monday 25th December 03:25
illmonkey said:
Your food is always great Tickle, so expectations are high!
Never doubt the reverse sear Wadeski… looks great
Thanks. I didn't get any money shot photo's of the rib once cooked, much going on in the kitchen. Pulled out the oven at 54 Deg and wrapped and rested for 30 mins.Never doubt the reverse sear Wadeski… looks great
One thing I did try was this stuff...
I mixed it with melted butter and salt, and basted the meat throughout cooking. Left a lovely outer, very indulgent but nice.
Have had ribeye in my freezer for a while now due to a couple of cancelled events. I have a 1.2kg slab and a 380g cut and went for the smaller one last night. It had been thawing and drying since Friday afternoon so was totally dry.
Took it up to an internal point of 53 then it got to 56 while resting. Unfortunately the sear was very disappointing and I'm not really sure why, it was also a bit pinker than I was expecting (no problem there although I like a fattier cut a bit more cooked).
Tasted fantastic though!
Took it up to an internal point of 53 then it got to 56 while resting. Unfortunately the sear was very disappointing and I'm not really sure why, it was also a bit pinker than I was expecting (no problem there although I like a fattier cut a bit more cooked).
Tasted fantastic though!
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff