THE STEAK THREAD, served a la Man
Discussion
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 ....
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 ....
Edited by seyre1972 on Monday 15th May 21:32
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!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.
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.
http://www.berrowbeef.co.uk/ does it again
Big, thick piece of rump this time, 28 days hung and from happy cows
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...
Big, thick piece of rump this time, 28 days hung and from happy cows
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...
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 ....
Whats with all the blood on the plate??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 ....
Edited by seyre1972 on Monday 15th May 21:32
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
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 😊
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.
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.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 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
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.here is how he does it https://youtu.be/ai-A9GX4lrA
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