THE STEAK THREAD, served a la Man

THE STEAK THREAD, served a la Man

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Discussion

anonymous-user

53 months

Sunday 14th May 2017
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21TonyK said:
Loved the Japanese butchers shop!
yes it was so unlike a British butchers shop it is unreal. i loved the Peter Lugar lady's face when they told her about 14 year old Spanish beef.

tuffer

8,849 posts

266 months

Sunday 14th May 2017
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Wing Rib of Sirloin, bone in. Took the bone off and then sliced it in half to make two pretty chunky Steaks.


It was delicious.

dvs_dave

8,581 posts

224 months

Monday 15th May 2017
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A nice chunk of bone-in prime rib for dinner. lick

seyre1972

2,607 posts

142 months

Monday 15th May 2017
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Having being inspired by the thread - thought it only fair to share my humble offering ....

My wife was away for the weekend - so planned to do steak for my daughter and myself. Unfortunately left it to the Saturday to get the meat/couldn't get down to the good butchers I've used in the past in Tonbridge - so ended up in Morrisons !!

Their Ribeye looked a bit fatty for my tastes, so ended up getting 2 bits of Filet - 200g for my daughter and a tad larger 400g for myself (was a good 2-3 inches deep) Salt/pepper and into the Sous Vide for 2 hrs @ 54 C.

Knocked up some Potato Dauphinoise and whacked that in the oven for approx 40 mins (could maybe have being in for a bit longer) Plus some Garlic Chestnut Mushrooms.

Decamped steaks from sous vide, dried off, more salt and pepper, then finished in a heavy skilled pan with a bit of oil in. Then rested for 10 minutes.

No pre/cooking photos - just these:

400G Filet



400g Money Shot




Steak Dauphinoise and Mushrooms




Was bloody lovely .... lick

Edited by seyre1972 on Monday 15th May 21:32

illmonkey

18,112 posts

197 months

Tuesday 30th May 2017
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Please excuse the gas BBQ, I've had words. He made up for it with the size of the steak though...




Jamesgt

848 posts

232 months

Wednesday 31st May 2017
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illmonkey said:
Please excuse the gas BBQ, I've had words. He made up for it with the size of the steak though...
If it had been a charcoal BBQ you would have needed a bigger steak! Would have been starving by the time you had waited for it to warm up! biggringetmecoat

48k

12,981 posts

147 months

Wednesday 31st May 2017
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illmonkey said:
Please excuse the gas BBQ, I've had words. He made up for it with the size of the steak though...

He also makes up for it with the proper mans BBQ cooking utensil with the built-in bottle opener.

illmonkey

18,112 posts

197 months

Wednesday 31st May 2017
quotequote all
48k said:
He also makes up for it with the proper mans BBQ cooking utensil with the built-in bottle opener.
We discussed that. Would you want to open a beer mid cook, with potential raw chicken etc on it? Seems pointless to me!

48k

12,981 posts

147 months

Friday 2nd June 2017
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illmonkey said:
48k said:
He also makes up for it with the proper mans BBQ cooking utensil with the built-in bottle opener.
We discussed that. Would you want to open a beer mid cook, with potential raw chicken etc on it? Seems pointless to me!
Oh it's definitely a gimmic but I've never had a problem with it personally though I find it hard to turn chicken over with a fish slice so I use tongs. Raw beef isn't a problem. Though I think you'd be pretty unlucky to get any raw food to come in to contact with the blade of the bottle opener.

gobuddygo

1,383 posts

184 months

Friday 2nd June 2017
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Home alone last weekend so cooked a 14oz rib eye from Morrisons.



Fried on full heat 3 minutes each side, not much smoke as its a new cooker hood, then rested in a very low oven for 10 minutes.



Used the meat juices to make a roasted smoked garlic and mustard sauce, served with English asparagus and Jersey royals.



Money shot, not bloody due to the resting but medium rare and melts in the mouth, never had a bad steak from Morrisons.




Rosscow

8,723 posts

162 months

Friday 2nd June 2017
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I agree, Morrison's is the best supermarket for meat and fish in my opinion.

NickM450

2,636 posts

199 months

Friday 2nd June 2017
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http://www.berrowbeef.co.uk/ does it again smile

Big, thick piece of rump this time, 28 days hung and from happy cows thumbup

A good 3" thick.


After long and slow cooking until it reached 125°f and a smoking hot sear.


Proper delicious, melt in the mouth loveliness!


Really want to try the Alain Ducasse method, unsure on the best cut and size of steak to go for...

equallytempered

14 posts

84 months

Saturday 3rd June 2017
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Decided to try Market Porter with a generous discount code a while ago. This was one of their small flat iron steaks.

AAD44H

410 posts

158 months

Saturday 3rd June 2017
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seyre1972 said:
Having being inspired by the thread - thought it only fair to share my humble offering ....

My wife was away for the weekend - so planned to do steak for my daughter and myself. Unfortunately left it to the Saturday to get the meat/couldn't get down to the good butchers I've used in the past in Tonbridge - so ended up in Morrisons !!

Their Ribeye looked a bit fatty for my tastes, so ended up getting 2 bits of Filet - 200g for my daughter and a tad larger 400g for myself (was a good 2-3 inches deep) Salt/pepper and into the Sous Vide for 2 hrs @ 54 C.

Knocked up some Potato Dauphinoise and whacked that in the oven for approx 40 mins (could maybe have being in for a bit longer) Plus some Garlic Chestnut Mushrooms.

Decamped steaks from sous vide, dried off, more salt and pepper, then finished in a heavy skilled pan with a bit of oil in. Then rested for 10 minutes.

No pre/cooking photos - just these:

400G Filet



400g Money Shot




Steak Dauphinoise and Mushrooms




Was bloody lovely .... lick

Edited by seyre1972 on Monday 15th May 21:32
Whats with all the blood on the plate??

anonymous-user

53 months

Saturday 3rd June 2017
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AAD44H said:
Whats with all the blood on the plate??
it's not blood, it will be a wet aged steak. It is retained water with myoglobin, that is why the supermarkets love them, proper dried hung steaks, lose about 20-30% of weight over 30 days, so are more expensive.

When i cook them, i salt bath them for about 20 minutes draws a lot of excess water out and tenderises the steak, works well with cheaper cuts as well.

Edited by The Spruce goose on Saturday 3rd June 21:43

seyre1972

2,607 posts

142 months

Saturday 3rd June 2017
quotequote all
AAD44H said:
Whats with all the blood on the plate??
Just the juices from the meat - cooked via Sous Vide, and then seared in hot olive oil. Leave to rest - and that's what you get.

That's what the bread is for - to mop up afterwards.

Maybe not to everybody's taste - but to me - was 😊

seyre1972

2,607 posts

142 months

Saturday 3rd June 2017
quotequote all
The Spruce goose said:
it's not blood, it will be a wet aged steak. It is retained water with myoglobin, that is why the supermarkets love them, proper dried hung steaks, lose about 20-30% of weight over 30 days, so are more expensive.

When i cook them, i salt bath them for about 20 minutes draws a lot of excess water out and tenderises the steak, works well with cheaper cuts as well.

Edited by The Spruce goose on Saturday 3rd June 21:43
Do you have the details of how you do your salt bath (is it a brine ?). As yes - was a lovely piece of meat from Morrisons - but definitely not dry/air aged.



anonymous-user

53 months

Sunday 4th June 2017
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seyre1972 said:
Do you have the details of how you do your salt bath (is it a brine ?). As yes - was a lovely piece of meat from Morrisons - but definitely not dry/air aged.
basically cover the steak in salt top and bottom 1 inch about 60 minutes wash off. use it for cheap cuts and works well.

here is how he does it https://youtu.be/ai-A9GX4lrA


seyre1972

2,607 posts

142 months

Monday 5th June 2017
quotequote all
The Spruce goose said:
basically cover the steak in salt top and bottom 1 inch about 60 minutes wash off. use it for cheap cuts and works well.

here is how he does it https://youtu.be/ai-A9GX4lrA
Spruce Goose - cheers - will give that a go next time round.

russy01

4,693 posts

180 months

Tuesday 6th June 2017
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Not had many recently, here are a couple from the last month or two. I like to get my steaks really crusted up on the outside... I always cook on the BBQ and oil up the steak a lot to encourage flare ups.