THE STEAK THREAD, served a la Man

[smithyithy]

Forgot to post this the other week - last minute single person's Valentines

Popped into Waitrose on the way home from work just to grab whatever was available, ended with this unit..





Girth..



Home made chips..



Reverse sear..



Didn't get a cross section as I was so hungry, but suffice to say it was immense and the wine was surprisingly good too..

[Semmelweiss]

Today is Steak & BJ day. Or just steak day, for the married and the single...

[UTH]

smithyithy said:

Forgot to post this the other week - last minute single person's Valentines

Popped into Waitrose on the way home from work just to grab whatever was available, ended with this unit..





Girth..



Home made chips..



Reverse sear..



Didn't get a cross section as I was so hungry, but suffice to say it was immense and the wine was surprisingly good too..

Big fan of that Waitrose steak.

I assume you like that pan for steak? I have one of these but as most will know, having fairly deep ridges isn't actually great for getting a good sear on the steak: https://aolcookshop.co.uk/products/le-creuset-sign...

I am a Le Creuset brand we though, so I'd be keen to get one of the ones you have......

[smithyithy]

Yeah I was just using an old frying pan previously so wanted to invest in something a bit better for steaks, burgers etc.. I did consider the grillet but went for the large sized 'signature' skillet in the end, as I managed to get one for 60% off RRP from a local outlet!

So far it's been really good, using it on an induction hob and it gets crazy hot very quick.. That steak was just about at its limit for fitting, but obviously the bone didn't help and I rarely buy bone-in anyway.

[UTH]

smithyithy said:

Yeah I was just using an old frying pan previously so wanted to invest in something a bit better for steaks, burgers etc.. I did consider the grillet but went for the large sized 'signature' skillet in the end, as I managed to get one for 60% off RRP from a local outlet!

So far it's been really good, using it on an induction hob and it gets crazy hot very quick.. That steak was just about at its limit for fitting, but obviously the bone didn't help and I rarely buy bone-in anyway.

Good to know, I'm sold.....I'm induction as well, so this sounds ideal.

[eyebeebe]

Must have been a ribeye weekend.

Dry brined one on Saturday morning for the evening, but ended up going out.

Ended up cooking it Sunday evening after a larger than expected brunch. It was also pissing it down so did it in the oven to 50 degrees then seared on the hob.

Came out very well, but we were still quite full and left enough for steak and onion baguettes on Monday evening. Washed down with a very decent CNdP which led to a second bottle being opened and Monday morning being more of a challenge than it should be.

[number2]

Bit of fillet, with mushrooms, chips and mac 'n' cheese .

[paralla]

UTH said:

smithyithy said:

Yeah I was just using an old frying pan previously so wanted to invest in something a bit better for steaks, burgers etc.. I did consider the grillet but went for the large sized 'signature' skillet in the end, as I managed to get one for 60% off RRP from a local outlet!

So far it's been really good, using it on an induction hob and it gets crazy hot very quick.. That steak was just about at its limit for fitting, but obviously the bone didn't help and I rarely buy bone-in anyway.

Good to know, I'm sold.....I'm induction as well, so this sounds ideal.

Careful when using enamelled cast iron on induction hobs. You shouldn't be getting them crazy hot at all and you certainly shouldn't be getting them crazy hot very quickly and never use boost unless the pan is full of water. The rapid rise in temperature causes internal stress in the material that can cause catastrophic failure.

Induction causes cast iron to heat rapidly but the enamel is only heated by the cast iron and not the induction so the enamel heats up much more slowly which leads to cracking/crazing of the enamel.

Bring them up to temp gradually and never use boost unless there is liquid in the pan to conduct the heat rapidly away from the surface of the pan.

Have a read of Le Cruset Top 6 Induction Tips here. (I'm a STAUB man myself).

https://www.lecreuset.co.uk/en_GB/induction/cap009...

[smithyithy]

Good shout to be fair mate! I think I only have it on '7.5' setting out of 10 of the hob, definitely not boosting, but it does seem to get to the required temp quick

[deadslow]

genuine question - why do many people serve their steaks sliced into strips? I appreciate some countries prefer to eat with only a fork, but I would have thought slicing the steak will cause it to cool down/dry out rapidly. Just a thought.

[eyebeebe]

deadslow said:

genuine question - why do many people serve their steaks sliced into strips? I appreciate some countries prefer to eat with only a fork, but I would have thought slicing the steak will cause it to cool down/dry out rapidly. Just a thought.

That last steak I posted was nearly a kilo in weight and to be shared. I just carve off slices for us as we go. Definitely doesn’t dry out after dry brining.

[UTH]

paralla said:

UTH said:

smithyithy said:

Yeah I was just using an old frying pan previously so wanted to invest in something a bit better for steaks, burgers etc.. I did consider the grillet but went for the large sized 'signature' skillet in the end, as I managed to get one for 60% off RRP from a local outlet!

So far it's been really good, using it on an induction hob and it gets crazy hot very quick.. That steak was just about at its limit for fitting, but obviously the bone didn't help and I rarely buy bone-in anyway.

Good to know, I'm sold.....I'm induction as well, so this sounds ideal.

Careful when using enamelled cast iron on induction hobs. You shouldn't be getting them crazy hot at all and you certainly shouldn't be getting them crazy hot very quickly and never use boost unless the pan is full of water. The rapid rise in temperature causes internal stress in the material that can cause catastrophic failure.

Induction causes cast iron to heat rapidly but the enamel is only heated by the cast iron and not the induction so the enamel heats up much more slowly which leads to cracking/crazing of the enamel.

Bring them up to temp gradually and never use boost unless there is liquid in the pan to conduct the heat rapidly away from the surface of the pan.

Have a read of Le Cruset Top 6 Induction Tips here. (I'm a STAUB man myself).

https://www.lecreuset.co.uk/en_GB/induction/cap009...

Hmmmmm, good to know, thank you.
I did know that I should never use boost on my Le creuset, but other than that wasn't aware I needed to be careful.

[Tickle]

Ribeye and fillet tonight, first BBQ of the year.




Skillet potatoes too

[sean ie3]

I would say rib roast, but I think it counts as a cowboy,

.

[richwain24]

Tickle said:

Ribeye and fillet tonight, first BBQ of the year.




Skillet potatoes too

Wow this looks great

[redrabbit29]

Does anyone else find that all steaks in supermarkets are just too small.

Like £6 for 220grams. Never feels enough and I could easily eat 3-4x this amount.

Are people going to a butcher and asking for a specific weight or size?

[illmonkey]

Yea I visit mine, Mr J Sainsbury’s butchery, and always ask for exactly 220g. He charges £27.27 per kilo, so figure it’s a fair price.

Jokes aside, I get what you mention, I could do with maybe 1.5x, perhaps 2x if I’m feeling naughty. But it’s cheap and cheerful, so I go with it. I’ve done butchers expensive cuts and ruined them time after time, so this is a happy medium.

[eyebeebe]

I either buy a whole cut and portion, vacuum and freeze, go to the butcher/butcher’s counter and get them to cut to size (generally things like a Côte de boeuf aren’t going to be small) or order from an online butcher that does proper sized cuts.

[Tickle]

redrabbit29 said:

Does anyone else find that all steaks in supermarkets are just too small.

Like £6 for 220grams. Never feels enough and I could easily eat 3-4x this amount.

Are people going to a butcher and asking for a specific weight or size?

Always from the butcher, either by weight or ask him to keep moving the knife along to cut the size I want.

[UTH]

redrabbit29 said:

Does anyone else find that all steaks in supermarkets are just too small.

Like £6 for 220grams. Never feels enough and I could easily eat 3-4x this amount.

Are people going to a butcher and asking for a specific weight or size?

You need these:

https://www.sainsburys.co.uk/gol-ui/product/sainsb...