The Ultimate steak?
Discussion
Go to a decent butcher, buy a 1.5" 37.5mm wide piece of British Sirloin (price will be around £8) and then cook it at a high heat for a few minutes on each side in a non-stick pan. The middle should still be a little bloody. Cut it in half and share it with someone you like, with a little salt and pepper.
Kobe ribeye. 1.5 inches thick, 90 seconds a side over 900'f coals, then indirect for 90 more seconds. Perfect char on the outside, perfect rare+ on the inside.
Seasoned only with salt & pepper, and a small nub of homemade garlic butter on the top while it rests in an insulated environment (ie. microwave) for 3-4 minutes.
Serve with dauphinoise potatoes and prosciutto-wrapped asparagus. A glass of good Paso Robles Cabernet.
For desert? More. Or sex.
Seasoned only with salt & pepper, and a small nub of homemade garlic butter on the top while it rests in an insulated environment (ie. microwave) for 3-4 minutes.
Serve with dauphinoise potatoes and prosciutto-wrapped asparagus. A glass of good Paso Robles Cabernet.
For desert? More. Or sex.
Papoo said:
Kobe ribeye. 1.5 inches thick, 90 seconds a side over 900'f coals, then indirect for 90 more seconds. Perfect char on the outside, perfect rare+ on the inside.
Seasoned only with salt & pepper, and a small nub of homemade garlic butter on the top while it rests in an insulated environment (ie. microwave) for 3-4 minutes.
Serve with dauphinoise potatoes and prosciutto-wrapped asparagus. A glass of good Paso Robles Cabernet.
For desert? More. Or sex.
I think I love you. Seasoned only with salt & pepper, and a small nub of homemade garlic butter on the top while it rests in an insulated environment (ie. microwave) for 3-4 minutes.
Serve with dauphinoise potatoes and prosciutto-wrapped asparagus. A glass of good Paso Robles Cabernet.
For desert? More. Or sex.
JonRB said:
Papoo said:
Kobe ribeye. 1.5 inches thick, 90 seconds a side over 900'f coals, then indirect for 90 more seconds. Perfect char on the outside, perfect rare+ on the inside.
Seasoned only with salt & pepper, and a small nub of homemade garlic butter on the top while it rests in an insulated environment (ie. microwave) for 3-4 minutes.
Serve with dauphinoise potatoes and prosciutto-wrapped asparagus. A glass of good Paso Robles Cabernet.
For desert? More. Or sex.
I think I love you. Seasoned only with salt & pepper, and a small nub of homemade garlic butter on the top while it rests in an insulated environment (ie. microwave) for 3-4 minutes.
Serve with dauphinoise potatoes and prosciutto-wrapped asparagus. A glass of good Paso Robles Cabernet.
For desert? More. Or sex.
Close escape for Papoo there!
I'm a ribeye man myself too. I went to M&S last night to go through the ordeal of buying clothes (shirts, ties and trousers for work) and so popped into the food section for some alcohol as a cheer me up and saw two very nice looking ribeyes that I bought. They were a lot more expensive than my normal Tesco's so I hope they are better. I'll do them really hot then try that butter way again which is similar to what Heston suggests above. The last time I did this I got quite good results but didn't have them really hot and seared.
Andy
I'm a ribeye man myself too. I went to M&S last night to go through the ordeal of buying clothes (shirts, ties and trousers for work) and so popped into the food section for some alcohol as a cheer me up and saw two very nice looking ribeyes that I bought. They were a lot more expensive than my normal Tesco's so I hope they are better. I'll do them really hot then try that butter way again which is similar to what Heston suggests above. The last time I did this I got quite good results but didn't have them really hot and seared.
Andy
Something I have learned about Rib-Eye.
No matter how dark brown and appealing the colour of the meat check that you are getting plenty of marbling through it and, best of all, the larger deposit of fat in the centre.
The whole point of rib-eye is that you cook it so hot and fast that the fat renders and runs into the meat keeping it beautifully soft and moist.
The last Rib-Eye I had had great colour but was too lean and was tough. Shame as when it is "right" it is my favourite steak.
No matter how dark brown and appealing the colour of the meat check that you are getting plenty of marbling through it and, best of all, the larger deposit of fat in the centre.
The whole point of rib-eye is that you cook it so hot and fast that the fat renders and runs into the meat keeping it beautifully soft and moist.
The last Rib-Eye I had had great colour but was too lean and was tough. Shame as when it is "right" it is my favourite steak.
-Pete- said:
Go to a decent butcher, buy a 1.5" 37.5mm wide piece of British Sirloin (price will be around £8) and then cook it at a high heat for a few minutes on each side in a non-stick pan. The middle should still be a little bloody. Cut it in half and share it with someone you like, with a little salt and pepper.
Not sure I like anyone enough to ever do that 
Paddy_N_Murphy said:
Oh - just remembered (now you mention money not an objection) I once did the full Heston 24hr Steak with Trimmings for six of us one new year with a huuuuge Six Ribs of Fore Rib.
Obviously. Delicious.
Sounds stupidly complicated but utterly amazing!Obviously. Delicious.
Paddy_N_Murphy said:
militantmandy said:
Paddy_N_Murphy said:
Oh - just remembered (now you mention money not an objection) I once did the full Heston 24hr Steak with Trimmings for six of us one new year with a huuuuge Six Ribs of Fore Rib.
Obviously. Delicious.
Sounds stupidly complicated but utterly amazing!Obviously. Delicious.
Big Rib Joint, Char the outside quickly with the hotest flame you have.
Slow cook for 24hrs.
Cut off the the Charred outside.
Cut the Beef into 'Steaks'
Griddle
Done.
militantmandy said:
So can I get a "well-aged, two-bone fore rib of beef (on the bone — ask your butcher)" from any old butcher in Edinburgh? I feel my life will not be complete till I have tried this!
You could head to the farmers’ market in the Castle St car park one Saturday to order one from a butcher there. I’m sure one of the stalls could bring you one for the next market day.militantmandy said:
So can I get a "well-aged, two-bone fore rib of beef (on the bone — ask your butcher)" from any old butcher in Edinburgh? I feel my life will not be complete till I have tried this!
You could, but I can't help feeling that what you really need is a wing rib (which is adjacent to the sirloin) or indeed sirloin on the bone.V10Mike said:
militantmandy said:
So can I get a "well-aged, two-bone fore rib of beef (on the bone — ask your butcher)" from any old butcher in Edinburgh? I feel my life will not be complete till I have tried this!
You could, but I can't help feeling that what you really need is a wing rib (which is adjacent to the sirloin) or indeed sirloin on the bone.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff