Temperature experiment
Discussion
i had a sirloin at the weekend, flashed for 20secs each side then 10mins at 100deg in the oven with a knob of butter. was just as good, if not better, than the fillet i slow cooked the other week.
tonight's experiment = two identical steaks [either fillet or i may get some thickly cut sirloin], one cooked for 3hrs @60 then wiped in the pan, the other wiped then in the oven at 100.
i see the benefit of slow cooking joints and certain other cuts, but am not convinced about steak as yet.
report tomorrow.
tonight's experiment = two identical steaks [either fillet or i may get some thickly cut sirloin], one cooked for 3hrs @60 then wiped in the pan, the other wiped then in the oven at 100.
i see the benefit of slow cooking joints and certain other cuts, but am not convinced about steak as yet.
report tomorrow.
shirt said:
i had a sirloin at the weekend, flashed for 20secs each side then 10mins at 100deg in the oven with a knob of butter. was just as good, if not better, than the fillet i slow cooked the other week.
tonight's experiment = two identical steaks [either fillet or i may get some thickly cut sirloin], one cooked for 3hrs @60 then wiped in the pan, the other wiped then in the oven at 100.
i see the benefit of slow cooking joints and certain other cuts, but am not convinced about steak as yet.
report tomorrow.
Thanks Phil, looking forward to hearing the results. Enjoy!tonight's experiment = two identical steaks [either fillet or i may get some thickly cut sirloin], one cooked for 3hrs @60 then wiped in the pan, the other wiped then in the oven at 100.
i see the benefit of slow cooking joints and certain other cuts, but am not convinced about steak as yet.
report tomorrow.
right then.
i didn't leave work early enough to go to the butchers but tesco had a decent looking joint of sirloin so i had 2 steaks cut from that - about and inch thick and 10oz each.
both were seasoned with a couple of twists of salt & pepper on each side, as well as a dash of light soy and a brushing of oil.
i set the oven to 60deg but it didn't feel at all hot so i set it to an indicated 75. one steak was wrapped in a single layer of foil with the edges crimped over and left on the middle shelf for 3hrs. the other was covered and left on the worktop.
after 3hrs i took the slow cooked one out and unwrapped it to find it was an even pink all over. my griddle was heated until smoking and i started with the uncooked steak.
as it was so thick i gave this one 1min on each side. it then had a garlic clove and a knob of butter rubbed on one surface and went into a 100deg oven for 10mins.
the slow cooked steak had circa 20secs per side and had the same garlic/butter treatment. i'd waited to cook this one so it joined the other steak for 5mins at 100deg.
now for the tasting:
if you blind tested the two, it would be obvious which had been slow cooked. the slow steak was perfectly pink right the way through, was very 'meaty' and had taken on the flavour of the seasoning perfectly. it was tender, juicy, and cut/chewed with virtually no resistance. the only downside was a run of gristle through the middle which i'd have avoided by going to the butcher. also, i am one for chewing the fat [seared on the edge as part of cooking] but this tasted a bit odd and i ended up leaving it. no great complaint though, quite simply the best steak i've cooked at home and better than many restaurants i've visited.
now, the fast steak was also very definitely of restaurant quality, but subtly different to the slow one. it too was meaty, juicy and tender, but whilst this was a 9 or 10, the slow steak had everything turned up to 11. i did prefer the fat on this one though
i also had more confidence in searing it to a darker colour for flavouring purposes as i was worried i may overdo the slow steak.
in summary, there is a noticeable improvement in slow cooking but for it to be truly worth it you need quality meat and a proper thermometer for your oven.
i think i've perfected the art of cooking steak now, so many thanks to the PH culinary guru's. i think for the main i'll stick to the quick method and leave slow cooking for when i am cooking to impress or for higher quality meats - premium aged steaks, wagyu etc.
as an aside, if you attempt a comparison on your own, prepare for a battle of wits. waiting 3hrs for 20oz of prime meat will have your stomach rumbling and your every thought will be carnivorous. i have confirmed i could never be vegetarian.
i made the most of it by serving on a bed of rocket with a boat of freshly made sauce [shallots fried in butter, peppercorns and white wine added and reduced, then a spoon of dijon mustard and some creme fraiche], and 3/4 bottle of 2006 cru de beaujolais.
one of the best meals ever. i am aiming for the perfect churrasco next omyomyom!
PS - i'm down in bristol at the weekend if anyone knows a cookshop where i could pick up an external oven thermometer.
i didn't leave work early enough to go to the butchers but tesco had a decent looking joint of sirloin so i had 2 steaks cut from that - about and inch thick and 10oz each.
both were seasoned with a couple of twists of salt & pepper on each side, as well as a dash of light soy and a brushing of oil.
i set the oven to 60deg but it didn't feel at all hot so i set it to an indicated 75. one steak was wrapped in a single layer of foil with the edges crimped over and left on the middle shelf for 3hrs. the other was covered and left on the worktop.
after 3hrs i took the slow cooked one out and unwrapped it to find it was an even pink all over. my griddle was heated until smoking and i started with the uncooked steak.
as it was so thick i gave this one 1min on each side. it then had a garlic clove and a knob of butter rubbed on one surface and went into a 100deg oven for 10mins.
the slow cooked steak had circa 20secs per side and had the same garlic/butter treatment. i'd waited to cook this one so it joined the other steak for 5mins at 100deg.
now for the tasting:
if you blind tested the two, it would be obvious which had been slow cooked. the slow steak was perfectly pink right the way through, was very 'meaty' and had taken on the flavour of the seasoning perfectly. it was tender, juicy, and cut/chewed with virtually no resistance. the only downside was a run of gristle through the middle which i'd have avoided by going to the butcher. also, i am one for chewing the fat [seared on the edge as part of cooking] but this tasted a bit odd and i ended up leaving it. no great complaint though, quite simply the best steak i've cooked at home and better than many restaurants i've visited.
now, the fast steak was also very definitely of restaurant quality, but subtly different to the slow one. it too was meaty, juicy and tender, but whilst this was a 9 or 10, the slow steak had everything turned up to 11. i did prefer the fat on this one though
i also had more confidence in searing it to a darker colour for flavouring purposes as i was worried i may overdo the slow steak.in summary, there is a noticeable improvement in slow cooking but for it to be truly worth it you need quality meat and a proper thermometer for your oven.
i think i've perfected the art of cooking steak now, so many thanks to the PH culinary guru's. i think for the main i'll stick to the quick method and leave slow cooking for when i am cooking to impress or for higher quality meats - premium aged steaks, wagyu etc.
as an aside, if you attempt a comparison on your own, prepare for a battle of wits. waiting 3hrs for 20oz of prime meat will have your stomach rumbling and your every thought will be carnivorous. i have confirmed i could never be vegetarian.
i made the most of it by serving on a bed of rocket with a boat of freshly made sauce [shallots fried in butter, peppercorns and white wine added and reduced, then a spoon of dijon mustard and some creme fraiche], and 3/4 bottle of 2006 cru de beaujolais.
one of the best meals ever. i am aiming for the perfect churrasco next omyomyom!
PS - i'm down in bristol at the weekend if anyone knows a cookshop where i could pick up an external oven thermometer.
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