THE STEAK THREAD, served a la Man
Discussion
Worth looking out for are Aldi steaks. But tip from sister in law ( her hubby was butcher)is to fry them to sear at high heat and then lower heat and add a small bit of water. I prefer to add mushrooms and onion rings (without batter) just before the water, to give them just enough time to part cook,and for the mushrooms to take in some flavour. Season to taste and enjoy.
BUT-if you want a decent steak- forget beef- go for Venison. I've had in almost all forms ,from sausages to mince ,with stew and steaks, including roasts included. Spend a week on the isle of rum, where they get part of the annual cull, and the natives would prefer a MacDonalds.
BUT-if you want a decent steak- forget beef- go for Venison. I've had in almost all forms ,from sausages to mince ,with stew and steaks, including roasts included. Spend a week on the isle of rum, where they get part of the annual cull, and the natives would prefer a MacDonalds.
Well I've finally managed it, I found a very local supplier of meat: www.berrowbeef.co.uk
Not cheap admittedly but I felt it was worth the cost. I ended up buying a nice bit of rib-eye, hung for 28 days.
Already looks better than anything I've bought from the supermarkets.
Reverse sear again, tasted proper lovely, succulent and so moreish. All I'm missing so that deep red colouring that you guys seem to manage. Is that cooking method dependant or my newbie mistakes?
Going to try rump next time with a more conventional cooking method.
Not cheap admittedly but I felt it was worth the cost. I ended up buying a nice bit of rib-eye, hung for 28 days.
Already looks better than anything I've bought from the supermarkets.
Reverse sear again, tasted proper lovely, succulent and so moreish. All I'm missing so that deep red colouring that you guys seem to manage. Is that cooking method dependant or my newbie mistakes?
Going to try rump next time with a more conventional cooking method.
seyre1972 said:
Tickle - is that cooked @ home (think I see a Gas ring in one of the photos) ? If so - do you take bookings ......... 
As it looks bloody lovely !!
Maybe a new trend of PH - "PH - come dine with us ......."
Thanks, As it looks bloody lovely !!Maybe a new trend of PH - "PH - come dine with us ......."
Yes, cooked at home for Mrs Tickle and myself.
Sure, why not... just bring some Rioja for me
NickM450 said:
Well I've finally managed it, I found a very local supplier of meat: www.berrowbeef.co.uk
Not cheap admittedly but I felt it was worth the cost. I ended up buying a nice bit of rib-eye, hung for 28 days.
Already looks better than anything I've bought from the supermarkets.
Reverse sear again, tasted proper lovely, succulent and so moreish. All I'm missing so that deep red colouring that you guys seem to manage. Is that cooking method dependant or my newbie mistakes?
Going to try rump next time with a more conventional cooking method.
Don't knock yourself, that's a great-looking piece of cooked meat. I think some of the 'redness' in others' photos might be down to higher-quality cameras and more post-processing.Not cheap admittedly but I felt it was worth the cost. I ended up buying a nice bit of rib-eye, hung for 28 days.
Already looks better than anything I've bought from the supermarkets.
Reverse sear again, tasted proper lovely, succulent and so moreish. All I'm missing so that deep red colouring that you guys seem to manage. Is that cooking method dependant or my newbie mistakes?
Going to try rump next time with a more conventional cooking method.
Tickle said:
seyre1972 said:
Tickle - is that cooked @ home (think I see a Gas ring in one of the photos) ? If so - do you take bookings ......... As it looks bloody lovely !!
Maybe a new trend of PH - "PH - come dine with us ......."
Thanks, As it looks bloody lovely !!Maybe a new trend of PH - "PH - come dine with us ......."
Yes, cooked at home for Mrs Tickle and myself.
Sure, why not... just bring some Rioja for me
I'm now into Malbec after a very boozy dinner at Goodmans in the City - the one @ £10 ish from Waitrose is very quaffable
NickM450 said:
Well I've finally managed it, I found a very local supplier of meat: www.berrowbeef.co.uk
Not cheap admittedly but I felt it was worth the cost. I ended up buying a nice bit of rib-eye, hung for 28 days.
Already looks better than anything I've bought from the supermarkets.
Reverse sear again, tasted proper lovely, succulent and so moreish. All I'm missing so that deep red colouring that you guys seem to manage. Is that cooking method dependant or my newbie mistakes?
Going to try rump next time with a more conventional cooking method.
Looks a very nice cut of meat Nick, you did it well. May just be the light but you cooking of it looks bang on. Certainly making me want steak for dinner!Not cheap admittedly but I felt it was worth the cost. I ended up buying a nice bit of rib-eye, hung for 28 days.
Already looks better than anything I've bought from the supermarkets.
Reverse sear again, tasted proper lovely, succulent and so moreish. All I'm missing so that deep red colouring that you guys seem to manage. Is that cooking method dependant or my newbie mistakes?
Going to try rump next time with a more conventional cooking method.
21TonyK said:
Anyone tried and care to comment on retired dairy cow?
http://www.turnerandgeorge.co.uk/the-cuts/spanish-...
Looks like it could be worth the extra, spotted on the menu at Faviken.
Yes I can... Its amazing.... Rib in Sirloinhttp://www.turnerandgeorge.co.uk/the-cuts/spanish-...
Looks like it could be worth the extra, spotted on the menu at Faviken.
Really deep and heavy flavour.... tasted very aged.
Sorry, no pics but last night I took a large flat iron steak out of the freezer so we could have it with some salad and potatoes.
I found a recipe by Lisa Allen, using hanger steak and adapted it a bit.
She brined the steak for an hour first, so I gave that a try and then stuck in in the water bath at 63° for 3 hours before searing.
It ended up being probably the best flat iron I've had so far. Lovely and tender and I do think some of that was down to the brine.
Incidentally, I attempted the caramelised onion glaze in the recipe. Not sure it turned out exactly how it was supposed to, but it was worth trying and I think I'd have another go when the BBQ season gets going as I reckon it would be good to brush on all sorts of grilled stuff.
(not my photo)
http://www.greatbritishchefs.com/recipes/hanger-st...
I found a recipe by Lisa Allen, using hanger steak and adapted it a bit.
She brined the steak for an hour first, so I gave that a try and then stuck in in the water bath at 63° for 3 hours before searing.
It ended up being probably the best flat iron I've had so far. Lovely and tender and I do think some of that was down to the brine.
Incidentally, I attempted the caramelised onion glaze in the recipe. Not sure it turned out exactly how it was supposed to, but it was worth trying and I think I'd have another go when the BBQ season gets going as I reckon it would be good to brush on all sorts of grilled stuff.
(not my photo)
http://www.greatbritishchefs.com/recipes/hanger-st...
21TonyK said:
That looks like proper beef.
Been watching an interesting "film" on Netflix called "Steak" all about steak/beef and how it varies from country to country. Worth a watch if you are into that sort of thing!
Steak revolution is a very good film and looks at the different varieties of beef and cultural eating differences, i enjoyed it.Been watching an interesting "film" on Netflix called "Steak" all about steak/beef and how it varies from country to country. Worth a watch if you are into that sort of thing!
The Spruce goose said:
21TonyK said:
That looks like proper beef.
Been watching an interesting "film" on Netflix called "Steak" all about steak/beef and how it varies from country to country. Worth a watch if you are into that sort of thing!
Steak revolution is a very good film and looks at the different varieties of beef and cultural eating differences, i enjoyed it.Been watching an interesting "film" on Netflix called "Steak" all about steak/beef and how it varies from country to country. Worth a watch if you are into that sort of thing!
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