THE STEAK THREAD, served a la Man
Discussion
Burwood said:
Looks great. I'm too scared to try a quality steak on the bbq. Im not sure what heat I'm presented with. Not accurately anyway.
400 C initially then a steady 250 C for 35 mins as it slowly cools. According to the kettle lids gauge.
Dont get too hung up on grill temp, the thicker the cut of meat the more forgiving it is. Thin steak is a b400 C initially then a steady 250 C for 35 mins as it slowly cools. According to the kettle lids gauge.
h to grill.Hot as possible direct heat for the initial sear, then cook in over the indirect area, use a probe to monitor internal temp, take it off the heat 2-3 deg below your target temp and let it rest.
You will not regret it.
Thesprucegoose said:
Turned to dark side, vegan steak. Pretty tasty more like a burger but definitely eat again.
no money shot as it looks like a burger.
no money shot as it looks like a burger.
Edited by Thesprucegoose on Wednesday 25th July 18:08
Edited by Thesprucegoose on Wednesday 25th July 18:09
read the thread title again....... 
I'm no steak expert (I've only cooked myself steak twice). but today I went to a restaurant (brown's restaurant chain). ordered a sirloin main meal for £20. The fat was tender but I couldn't help but think that I've made (on the two occasions) a tastier steak at home using supermarket steak!
Theirs just didn't have much char on it. the only thing i failed at with mine was that the fat was touch/chewy on the long strip of fat on the outside, as the steak got cooler from eating (my own) steak the fat became inedible. Not sure where I went wrong there. But with the restaurant one i was able to easily eat it all.
Theirs just didn't have much char on it. the only thing i failed at with mine was that the fat was touch/chewy on the long strip of fat on the outside, as the steak got cooler from eating (my own) steak the fat became inedible. Not sure where I went wrong there. But with the restaurant one i was able to easily eat it all.
ambuletz said:
I'm no steak expert (I've only cooked myself steak twice). but today I went to a restaurant (brown's restaurant chain). ordered a sirloin main meal for £20. The fat was tender but I couldn't help but think that I've made (on the two occasions) a tastier steak at home using supermarket steak!
Theirs just didn't have much char on it. the only thing i failed at with mine was that the fat was touch/chewy on the long strip of fat on the outside, as the steak got cooler from eating (my own) steak the fat became inedible. Not sure where I went wrong there. But with the restaurant one i was able to easily eat it all.
When you cook the sirloin start it off standing it upright on the long strip of fat in the pan - if you have tongs which lock they are ideal for this. You're rendering the fat without cooking the steak. After several minutes when the fat has gone translucent crank up the pan to max and cook the steak to your liking.Theirs just didn't have much char on it. the only thing i failed at with mine was that the fat was touch/chewy on the long strip of fat on the outside, as the steak got cooler from eating (my own) steak the fat became inedible. Not sure where I went wrong there. But with the restaurant one i was able to easily eat it all.
48k said:
ambuletz said:
I'm no steak expert (I've only cooked myself steak twice). but today I went to a restaurant (brown's restaurant chain). ordered a sirloin main meal for £20. The fat was tender but I couldn't help but think that I've made (on the two occasions) a tastier steak at home using supermarket steak!
Theirs just didn't have much char on it. the only thing i failed at with mine was that the fat was touch/chewy on the long strip of fat on the outside, as the steak got cooler from eating (my own) steak the fat became inedible. Not sure where I went wrong there. But with the restaurant one i was able to easily eat it all.
When you cook the sirloin start it off standing it upright on the long strip of fat in the pan - if you have tongs which lock they are ideal for this. You're rendering the fat without cooking the steak. After several minutes when the fat has gone translucent crank up the pan to max and cook the steak to your liking.Theirs just didn't have much char on it. the only thing i failed at with mine was that the fat was touch/chewy on the long strip of fat on the outside, as the steak got cooler from eating (my own) steak the fat became inedible. Not sure where I went wrong there. But with the restaurant one i was able to easily eat it all.
ambuletz said:
48k said:
ambuletz said:
I'm no steak expert (I've only cooked myself steak twice). but today I went to a restaurant (brown's restaurant chain). ordered a sirloin main meal for £20. The fat was tender but I couldn't help but think that I've made (on the two occasions) a tastier steak at home using supermarket steak!
Theirs just didn't have much char on it. the only thing i failed at with mine was that the fat was touch/chewy on the long strip of fat on the outside, as the steak got cooler from eating (my own) steak the fat became inedible. Not sure where I went wrong there. But with the restaurant one i was able to easily eat it all.
When you cook the sirloin start it off standing it upright on the long strip of fat in the pan - if you have tongs which lock they are ideal for this. You're rendering the fat without cooking the steak. After several minutes when the fat has gone translucent crank up the pan to max and cook the steak to your liking.Theirs just didn't have much char on it. the only thing i failed at with mine was that the fat was touch/chewy on the long strip of fat on the outside, as the steak got cooler from eating (my own) steak the fat became inedible. Not sure where I went wrong there. But with the restaurant one i was able to easily eat it all.
My wife dragged me down to Miller and Carter yesterday. They have taken over the local Harvester location in Sevenoaks and proudly proclaim they have the best steaks.....
That claim and my wife dragging me down there saying it was good leads me to the following points
1. The steaks were overcooked from what we ordered, not too much, but still too much.
2. They claim aging but as it seems not to be dry aging you cannot tell any difference. I proper dry aged steak you can.
3. There is no difference between a grain fed steak to normal grass fed that I have had in the past. Hmmm
4. The beef dripping gravy is good for moistening the overcooked steak.
5. No searing of the steaks.
The last is the worse. They put "grill marks" on it...... nooooo
Still better than the Harvester though at 3x the price.
We spent the entire 15min drive home we me moaning about it after my wife convinced me to go and paid for it. Sorry luv,
The fact of the matter is that unless you go to one of the better steak houses and are prepared to pay I think you are better doing steaks at home and serve it "as you prefer".
That claim and my wife dragging me down there saying it was good leads me to the following points
1. The steaks were overcooked from what we ordered, not too much, but still too much.
2. They claim aging but as it seems not to be dry aging you cannot tell any difference. I proper dry aged steak you can.
3. There is no difference between a grain fed steak to normal grass fed that I have had in the past. Hmmm
4. The beef dripping gravy is good for moistening the overcooked steak.
5. No searing of the steaks.
The last is the worse. They put "grill marks" on it...... nooooo
Still better than the Harvester though at 3x the price.
We spent the entire 15min drive home we me moaning about it after my wife convinced me to go and paid for it. Sorry luv,
The fact of the matter is that unless you go to one of the better steak houses and are prepared to pay I think you are better doing steaks at home and serve it "as you prefer".
Gandahar said:
My wife dragged me down to Miller and Carter yesterday. They have taken over the local Harvester location in Sevenoaks and proudly proclaim they have the best steaks.....
That claim and my wife dragging me down there saying it was good leads me to the following points
1. The steaks were overcooked from what we ordered, not too much, but still too much.
2. They claim aging but as it seems not to be dry aging you cannot tell any difference. I proper dry aged steak you can.
3. There is no difference between a grain fed steak to normal grass fed that I have had in the past. Hmmm
4. The beef dripping gravy is good for moistening the overcooked steak.
5. No searing of the steaks.
The last is the worse. They put "grill marks" on it...... nooooo
Still better than the Harvester though at 3x the price.
We spent the entire 15min drive home we me moaning about it after my wife convinced me to go and paid for it. Sorry luv,
The fact of the matter is that unless you go to one of the better steak houses and are prepared to pay I think you are better doing steaks at home and serve it "as you prefer".
I feel bad for telling you this but they're owned by the same people as Harvester That claim and my wife dragging me down there saying it was good leads me to the following points
1. The steaks were overcooked from what we ordered, not too much, but still too much.
2. They claim aging but as it seems not to be dry aging you cannot tell any difference. I proper dry aged steak you can.
3. There is no difference between a grain fed steak to normal grass fed that I have had in the past. Hmmm
4. The beef dripping gravy is good for moistening the overcooked steak.
5. No searing of the steaks.
The last is the worse. They put "grill marks" on it...... nooooo
Still better than the Harvester though at 3x the price.
We spent the entire 15min drive home we me moaning about it after my wife convinced me to go and paid for it. Sorry luv,
The fact of the matter is that unless you go to one of the better steak houses and are prepared to pay I think you are better doing steaks at home and serve it "as you prefer".
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