THE STEAK THREAD, served a la Man
Discussion
Tickle said:
TeeRev said:
We're sold our house and the penthouse won't be complete until the end of January so we have to move into a small flat for a couple of months, the big F/F stays in place so the contents have to be eaten.
A Waitrose Cote de Beouf was the first to come out and these were the ingredients for dinner on Sunday.
Sealed in the pan and heading for 12 mins in the oven.
Rested for 6 mins and the first cut.
On the plate with gorgeous chips and mushroom sauce, the courgette ribbons were cooked for a bit too long so ended up as a splodge but the Cote was absolutely delicious.
The steak at the bottom looks great, and personally I could have suffered the courgette ribbons, but as a personal preference, I’d have preferred new potatoes to the chips.A Waitrose Cote de Beouf was the first to come out and these were the ingredients for dinner on Sunday.
Sealed in the pan and heading for 12 mins in the oven.
Rested for 6 mins and the first cut.
On the plate with gorgeous chips and mushroom sauce, the courgette ribbons were cooked for a bit too long so ended up as a splodge but the Cote was absolutely delicious.
Any other late comers to the idea of resting steak?
Between 5 and 10 minutes somewhere warm makes all the differences and the blood (or protein, water, what ever it is) that drips out is amazing. Add it to a sauce, I like mushrooms, onions and garlic with a bit of mustard and a splash of red wine, and I have good reasson to believe I have the best steak going.
Between 5 and 10 minutes somewhere warm makes all the differences and the blood (or protein, water, what ever it is) that drips out is amazing. Add it to a sauce, I like mushrooms, onions and garlic with a bit of mustard and a splash of red wine, and I have good reasson to believe I have the best steak going.
JuanCarlosFandango said:
Any other late comers to the idea of resting steak?
Between 5 and 10 minutes somewhere warm makes all the differences and the blood (or protein, water, what ever it is) that drips out is amazing. Add it to a sauce, I like mushrooms, onions and garlic with a bit of mustard and a splash of red wine, and I have good reasson to believe I have the best steak going.
Always rest steak, on a plate with foil over it. You need to factor in the extra cooking for resting time. It can turn a nice MR to WD in my opinion. But I do like my steak mooing if possible, so always get a thick slab, and under cook it.Between 5 and 10 minutes somewhere warm makes all the differences and the blood (or protein, water, what ever it is) that drips out is amazing. Add it to a sauce, I like mushrooms, onions and garlic with a bit of mustard and a splash of red wine, and I have good reasson to believe I have the best steak going.
Are people serious not resting their beef? The difference is night and day. I allow half cooking time or at least 5 minutes.
It’s not some bro science. The protein binds during cooking. Resting relaxes the meat. The proteins release juices which flavour and redistribute through the meat. It’s fundamental.
It’s not some bro science. The protein binds during cooking. Resting relaxes the meat. The proteins release juices which flavour and redistribute through the meat. It’s fundamental.
Burwood said:
Are people serious not resting their beef? The difference is night and day. I allow half cooking time or at least 5 minutes.
It’s not some bro science. The protein binds during cooking. Resting relaxes the meat. The proteins release juices which flavour and redistribute through the meat. It’s fundamental.
THIS ^^^^^ It’s not some bro science. The protein binds during cooking. Resting relaxes the meat. The proteins release juices which flavour and redistribute through the meat. It’s fundamental.
Burwood said:
Are people serious not resting their beef? The difference is night and day. I allow half cooking time or at least 5 minutes.
It’s not some bro science. The protein binds during cooking. Resting relaxes the meat. The proteins release juices which flavour and redistribute through the meat. It’s fundamental.
i always rest it before eating, sometimes give it a bath, maybe a few candles, relaxes the meat really nicely. It’s not some bro science. The protein binds during cooking. Resting relaxes the meat. The proteins release juices which flavour and redistribute through the meat. It’s fundamental.
paralla said:
Himalayan Salt-aged Chateaubriand
OP, I'm sure it was wonderful steak but I have to pick up on this bit.Highlights from F&Ms suppliers website...
"The health and therapeutic benefits of Himalayan salt have been known for centuries, but its benefits in the dry–ageing of meat are only a recent phenomenon.
Through a process called ionisation, the negative ions from the salt counteract the positive ions of meat, and result in a totally unique sweet and flavoursome end product. It is not the salt alone, but a combination of temperature, humidity, and UV light combined, that deliver supreme dry–aged meat."
and...
"The salt wall creates the perfect environment over the ageing period, and concentrates the flavour of the meat. It purifies the air in the room, producing a clean and fresh atmosphere,” . “Working in the Chamber is like going for a walk on the beach”.
The fact its 45 days dry aged has nothing to do with it of course
Burwood said:
What is F&M please
Fortnum and Mason.These look good. When you consider that something similar in the local gastro pub will be £19-20pp
https://www.fortnumandmason.com/products/glenarm-s...
I'm not sure how it would compare with M&S though,
https://www.marksandspencer.com/4-aberdeen-angus-t...
One way to find out I suppose.
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