THE STEAK THREAD, served a la Man

[Gandahar]

bomb said:

New York Strip, done in my Sous Vide for an hour at 53 degrees. Then transferred to the Uuni Pizza oven and put on a sizzle dish at 400 degrees, for a couple of minutes on each side.

Nice, rubbed down with a big of butter whilst resting would have given it the last 1%

Now hungry

[Gandahar]

21TonyK said:

Inspired by the giant rumps at Aldi I thought I would try one for a change from the usual ribeye.


Torched


Seasoned, bagged and bathed at 53.5 for 3 hours


Hot griddle and in the oven at 50 degrees for 5 minutes


There was a peppercorn sauce added


Defeated, dog did well!

Have to agree. At least the dog was happy.

Rather than all this sous vide stuff better to do Alain Ducasse style, it is a lot quicker and tastes a lot better I would wager. Lots of posts about it on here and over the internet.

Looking at your pictures you did not torch it enough on this "reverse sear". I'm not even sure a reverse sear would have been the right thing to do in this case.

I think people are overegging the pudding in effect.....

Edited by Gandahar on Thursday 16th November 21:43

[Gandahar]

Might be interesting testing a standard steak cooked in olive oil, butter or beef dripping to compare taste v browning considering the way those oils cook.

How many people cook their steaks in beef dripping? Is that not the best for a really tasty beefy steak?

I will experiment this weekend with a cheap cut and put up some results.

[anonymous-user]

Gandahar said:

Might be interesting testing a standard steak cooked in olive oil, butter or beef dripping to compare taste v browning considering the way those oils cook.

How many people cook their steaks in beef dripping? Is that not the best for a really tasty beefy steak?

I will experiment this weekend with a cheap cut and put up some results.

Would you mind wrapping one in cling film and putting it in a hot bath for half an hour first?

Let us know how you get on.

[paralla]

Man sized bone on rib eye
Seasoned with sea salt, black pepper and a hint of garlic powder
Vacum pack and Sousvied 8 hours at 54 degrees
Removed from bag, patted dry with kitchen paper
Seared on a blazing hot cast iron skillet over a powerful wok burner until it looked right
Knob of butter on top then sliced at the table to share between two
Meat heaven. This never fails to impres guests but its so damm good we have it when its just us at home as well

[exgtt]

Some REALLY tasty looking cow in this thread. Good work chaps.

[thebraketester]

That looks superb. :-)

[anonymous-user]

just had a ranch steak from Tesco, really nice cooked it a few minutes so medium rare but so flavorsome. i really like the different cuts of steak.

[Tickle]

6lb of cows leg slice...







Also some millennium falcon resemblance

[Bill]

Tonight's tiddler...

[LosingGrip]

I need some help...

I've got myself a steak for tonight. A 500g sirloin. Its around a inch and a half thick...

Whats the best way to cook it? I might have gone for a bit too much, but at 50% off I wasn't going to complain!

I normally let it rest for 20/30 minutes. Dry it off with kitchen roll. Season with pepper, get the griddle nice and hot, bit of oil directly on the steak. A minute on high each side, then down to medium for 90 seconds.

This is for medium rare. This might go wrong...

[soad]

LosingGrip said:

I need some help...

I've got myself a steak for tonight. A 500g sirloin. Its around a inch and a half thick...

Whats the best way to cook it? I might have gone for a bit too much, but at 50% off I wasn't going to complain!

I normally let it rest for 20/30 minutes. Dry it off with kitchen roll. Season with pepper, get the griddle nice and hot, bit of oil directly on the steak. A minute on high each side, then down to medium for 90 seconds.

This is for medium rare. This might go wrong...

Cooked a rib eye (480 grams) on a frying pan this morning, slightly over did it though. But peppercorn sauce made up for it.

[21TonyK]

Probably too late but maybe a minute each side on a red hot griddle pan, then turn down to low and another minute and half each side. Rest in the oven ad 60 degrees for 20 minutes while you do everything else.

[LosingGrip]

Not sure how I did it, but it turned out bloody amazing! Best one I've ever done. Seemed to take forever to cook, and was worried it was under cooked, but it was how I like it.

I've now got the meat sweats...I'm going into a food coma...I'll see you all tomorrow!

[LosingGrip]

21TonyK said:

Probably too late but maybe a minute each side on a red hot griddle pan, then turn down to low and another minute and half each side. Rest in the oven ad 60 degrees for 20 minutes while you do everything else.

I'll give it ago next time! Thanks for that .

[Chris Type R]

Warm weather thread revival... a Chateaubriand from Turner & George - a tad overdone.



There were salads to accompany... which did not merit inclusion.

I have a Porterhouse, Bone-in-rib and some marrow bones to get through as well.

Edited by Chris Type R on Wednesday 18th April 19:57

[thebraketester]

Rib eye.... Slightly over where I would like it but sooooo juicy and tasty.

[fttm]

thebraketester said:

Rib eye.... Slightly over where I would like it but sooooo juicy and tasty.

Jeez that does look good , cooked perfectly imho ,

[bomb]

My Low Carb effort tonight.

New York Strip - 4.5 hrs in the sous vide, at 55 degrees C - then finished off in a hot pan.

Steak was very, very tender indeed.

[BrewsterBear]

Sous Vide guys; what temperature and how long should I do a fillet for it to come out on the rare side of medium rare once I've flashed it in a hot griddle pan? Cheers.