THE STEAK THREAD, served a la Man
Discussion
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.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
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
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
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.Reverse sear again, here's the beastie with bottle cap for thickness reference:
Don said:
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.Gentleman's Steak Night isn't too shabby - http://www.turnerandgeorge.co.uk/ourboxes.html
mattdaniels said:
NickM450 said:
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.Don said:
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 tempThis is a picture of them with home cooked fish.
Fool proof and taste great. Better than home made thrice cooked efforts
HarryW said:
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
Gandahar said:
HarryW said:
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
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!
Yes, MOOOOOOOOOOOOOOOOOOOO! Bloody lovely!
Edited by illmonkey on Saturday 18th March 22:29
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