THE STEAK THREAD, served a la Man

[SpeckledJim]

Blimey, that looks fantastic.

Can you run through your technique please?

[illmonkey]

RammyMP said:

illmonkey said:

Little celebration last night. Hawksmoor Knightsbridge, 600g of Chateaubriand. Abso-bloody-lutely! Big fan of their mac and cheese too! Washed down with some 2009 Dom, natch.

Oh yes! Their Mac and cheese is quality!

Is bloody is! Everyone I mention it to agrees. Easily forgo chips for it!

[48k]

SpeckledJim said:

Blimey, that looks fantastic.

Can you run through your technique please?

Oil on steak, in scorching hot pan for 1-2 mins each side, in to hot oven for 8 ish minutes I think, then on to a plate in the grill above the oven to rest while I deep fried the arancini.

[Tickle]

1kg of sirloin, reverse seared (oven then BBQ). Made a wild garlic and tarragon Salsa Verde to go with it.

[TeeRev]

First steak in the new Penthouse, a large Morrisons aged ribeye with a mushroom sauce, courgettes and the new in Jersey Royals.
Also found a lonely bottle of 2001 Cote de Blaye during the move and it was a superb accompaniment.

[Barchettaman]

Tickle said:

1kg of sirloin, reverse seared (oven then BBQ). Made a wild garlic and tarragon Salsa Verde to go with it.

Any recipe for your Salsa Verde? That looks exactly my kind of thing.

[Tickle]

Barchettaman said:

Any recipe for your Salsa Verde? That looks exactly my kind of thing.

Based on a James Martin one, minus mint, basil. Tarragon and wild garlic leaves added. I used the wild garlic is it's everywhere at the moment, tarragon as I love it with steak!

3 tbsp chopped wild garlic leaves
3 tbsp chopped tarragon leaves
3 tbsp roughly chopped flatleaf parsley
1 shallot, roughly chopped
1 lemon, zest
1 tbsp of white wine vinegar
2 tbsp capers, drained
4 anchovies, roughly chopped
½ tsp English mustard
3 tbsp extra virgin olive oil

[Barchettaman]

Cheers!

[Tickle]

Four cuts; ribeye, fillet, rump and sirloin. Salsa Verde and blue cheese sauce to go with.

Eaten back to back, fillet was my preference. Rib has always been my go to over the years too

[paua]

Well done ( pun most definitely not intended), looks very tasty - salivating.

[Tickle]

paua said:

Well done ( pun most definitely not intended), looks very tasty - salivating.

Thanks

[Carl_Manchester]

If anyone is down Locksbottom way there is a new butchers called Nicholas James with an epic set of Steak (and Lamb) related wares.

[LordGrover]

Drool. Looks fabulous.

Wish there was somewhere like that locally.

[21TonyK]

Carl_Manchester said:

If anyone is down Locksbottom way there is a new butchers called Nicholas James with an epic set of Steak (and Lamb) related wares.

Not 100% sure of the wisdom of an aging "window" but who cares... great looking butcher.

I'm going to assume its top end price and they also sell quite a but online.

[craigjm]

Carl_Manchester said:

If anyone is down Locksbottom way there is a new butchers called Nicholas James with an epic set of Steak (and Lamb) related wares.

It’s jointly owned by the guy that owns Cyprianis restaurant locally and the owners of Holwood farm in Keston

[Cotty]

Carl_Manchester said:

If anyone is down Locksbottom way there is a new butchers called Nicholas James with an epic set of Steak (and Lamb) related wares.

Im local and passed this the other day. Not been in but expecting it to be expensive.

[Carl_Manchester]

I suppose I can be the Guinea pig for this one, take one for the team and pickup a couple of choice cuts.

[Carl_Manchester]

in the interim. a 50oz tomahawk Steak from the new Miller and Carter in Birmingham Resorts World at the NEC.

I picked up a 20oz ribeye and it was first class.

[okenemem]

Carl_Manchester said:

in the interim. a 50oz tomahawk Steak from the new Miller and Carter in Birmingham Resorts World at the NEC.

I picked up a 20oz ribeye and it was first class.

I found the tomahawk at miller and carters inconsistent , some parks where less cooked than others

[corradokid]

Think I need to swing by on my way home and check this out