THE STEAK THREAD, served a la Man

[Pferdestarke]

Did you cook those direct on that? How did you prevent them from overcooking as they're so thick?

[Pferdestarke]

And how did you sear the fat so as not to leave it raw?

[pgtips]

Pferdestarke said:

Did you cook those direct on that? How did you prevent them from overcooking as they're so thick?

Yep - takes about 25 - 30 mins. It cooks in two ways - the heat from the steel plate gets to about 300 degrees and sears the outside, and then the heat from the flames passes over the top. It becomes more like a cote de boef rather than a steak.

[Bill]

fttm said:

No, that would still be wriggling as you cut into it . Wrong in so many ways .Had Caribou head last week cooked outside on a log fire at minus 35 which was more appealing

I had tartare made with rib half way up an alp on Saturday. Nom nom nom.

[Chris Type R]

pgtips said:

Four tomahawk steaks griddling very nicely on a OFYR.... Steaks were from a farmshop near Exeter. Some of the best I've tasted.

Looks good - how many did that feed ?

EDIT : Have tried a Tomahawk from Hawksmoor, but was a little underwhelmed (for the price).

[pgtips]

Chris Type R said:

Looks good - how many did that feed ?

EDIT : Have tried a Tomahawk from Hawksmoor, but was a little underwhelmed (for the price).

We had 13 people round and actually had one steak left over... they were about 1.3 kg each. Steaks were from Darts farm near Exeter.

[Chris Type R]

pgtips said:

We had 13 people round and actually had one steak left over... they were about 1.3 kg each. Steaks were from Darts farm near Exeter.

You did well. We have extended family in Exeter, so I've filed away the recommendation for when we're next down there.

[MKnight702]

TIGA84 said:

Each to their own but I simply don't see the point of an expensive piece of meat like a bone in rib-eye and doing that to it.

I agree,

It looks almost overdone.

[NickM450]

Right then folks, attempt three. Number two was a disaster, I think mostly due to my storage.

Reverse sear again, here's the beastie with bottle cap for thickness reference:



Almost done, I think even 130° is a little high:



Had the heat on full for 10 mins, that should be OK to sear it:



Looks almost good enough to eat



As gorgeous as it was, I can't help but feel with better quality steak it would be a different thing all together. The search for a local 'proper' butchers continue.

A special mention has to be given to these beauties, by far the best oven chips I've ever had

Edited by NickM450 on Saturday 18th March 09:50

[Don]

I raise you these bad boys:



5 minutes in the fryer. Stress free and oh so tasty.

[Chris Type R]

NickM450 said:

As gorgeous as it was, I can't help but feel with better quality steak it would be a different thing all together. The search for a local 'proper' butchers continue.

Why not try an online butcher - I've used T&G a few times - http://www.turnerandgeorge.co.uk/buy-online.html/

Gentleman's Steak Night isn't too shabby - http://www.turnerandgeorge.co.uk/ourboxes.html

[mattdaniels]

NickM450 said:

Right then folks, attempt three. Number two was a disaster, I think mostly due to my storage.

Reverse sear again, here's the beastie with bottle cap for thickness reference:

What steak is that supposed to be? It looks like sirloin without the strip of fat along the side. If that's the case then it's not your storage that's a problem.

[wolfracesonic]

Don said:

I raise you these bad boys:



5 minutes in the fryer. Stress free and oh so tasty.

+1 on these, though I do cook mine in the oven: as fluffy and light as a fairy tiptoeing along the wings of an angel!

[NickM450]

Don said:

I raise you these bad boys:



5 minutes in the fryer. Stress free and oh so tasty.

I'll give those a try

Chris Type R said:

Why not try an online butcher - I've used T&G a few times - http://www.turnerandgeorge.co.uk/buy-online.html/

Gentleman's Steak Night isn't too shabby - http://www.turnerandgeorge.co.uk/ourboxes.html

Ta, I'll definitely take a look at them.

mattdaniels said:

NickM450 said:

Right then folks, attempt three. Number two was a disaster, I think mostly due to my storage.

Reverse sear again, here's the beastie with bottle cap for thickness reference:

What steak is that supposed to be? It looks like sirloin without the strip of fat along the side. If that's the case then it's not your storage that's a problem.

That was a sirloin, or what the TESCO butcher's calls a sirloin. Attempt two was a rib-eye I purchased from a local butchers but I kept it too long before cooking I reckon.

[Gandahar]

Don said:

I raise you these bad boys:



5 minutes in the fryer. Stress free and oh so tasty.

Have to agree Don, if you have a deep fat fryer these are the perfect cheat; crispy on the outside, fluffy on the inside. Best to thaw them out first so not to lower the temp

This is a picture of them with home cooked fish.



Fool proof and taste great. Better than home made thrice cooked efforts

[HarryW]

My wife is out tonight, what's a bloke to do apart from having a Steak and bottle of plonk...

[Gandahar]

HarryW said:

My wife is out tonight, what's a bloke to do apart from having a Steak and bottle of plonk...

Good idea, me too. Although at 6pm the "butchers" at Tesco had no ribeye left so I had to go rummaging around the prepacked stuff and it's all too thin. Got some 28 day wet aged sirloin and ribeye to see if I could spot any difference at this bottom feeding end of steak buying. Having eaten half I must say I can't really.

As such a cheap meal I deep fried a pack of chip shop chips I had in the freezer for 3 months (Tom Bells). Don't try this with an oven. Finally added a couple of duck eggs to try and offset the cheap nastyness of it all.



It's the sort of meal you want at 1am in the morning after coming back from a night out when pints cost £1.50 !

Yours seems to have more healthy veg than mine, assuming refried chipshop chips are not counted as being healthy.


PS A coating of Maldon salt and Aromat does wonders to try and give any steak a bit of "maturity"... ahem....

Edited by Gandahar on Saturday 18th March 21:13

[HarryW]

Gandahar said:

HarryW said:

My wife is out tonight, what's a bloke to do apart from having a Steak and bottle of plonk...

Good idea, me too. Although at 6pm the "butchers" at Tesco had no ribeye left so I had to go rummaging around the prepacked stuff and it's all too thin. Got some 28 day wet aged sirloin and ribeye to see if I could spot any difference at this bottom feeding end of steak buying. Having eaten half I must say I can't really.

As such a cheap meal I deep fried a pack of chip shop chips I had in the freezer for 3 months (Tom Bells). Don't try this with an oven. Finally added a couple of duck eggs to try and offset the cheap nastyness of it all.



It's the sort of meal you want at 1am in the morning after coming back from a night out when pints cost £1.50 !

Yours seems to have more healthy veg than mine, assuming refried chipshop chips are not counted as being healthy.


PS A coating of Maldon salt and Aromat does wonders to try and give any steak a bit of "maturity"... ahem....

Edited by Gandahar on Saturday 18th March 21:13

Yes relatively healthy, low carb! Roast cauliflower, beef steak tomato and field mushroom. The Steak was a buy from Lidl earlier in the evening, 30 day dry aged Sirloin, acceptable.

[illmonkey]

Not doing too well with steak, I had a piece from the usual butcher that I had to throw away, it was horrible. So had a word with them (I use them a lot) and they happily provided a replacement FOC. UInfortuantly a quick beer after work turned into many and it sat in my rucksack for 24 hours. Went to cook and mouldy fat So, with chips in the over, a quick burn to Tesco and picked this rump up.

Yes, MOOOOOOOOOOOOOOOOOOOO! Bloody lovely!

Edited by illmonkey on Saturday 18th March 22:29

[bomb]

Thats far too raw for me.