The Ultimate steak?
Discussion
Although I must add that the porterhouse must be 2 inches thick and cooked over red hot coals.Tonight Matthew, I am going to be Heston combined with Alain Ducasse.
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
People got some good results with the above method, I can imagine Heston's is good too and from the limited results it does seem so. Therefore I present the Heston Ducasse method.
1) Pan seer the steak at 100000 degrees C
2) Cook it until stalactites start growing in your oven at a temperature just slightly higher than a fat boys arse crack ( ie mine, hey I blame all this meat eating!)
3) Put in the pan and baste with butter at a low to medium heat.
So far we have
Ovens a bit warm
so I put some frozen chicken wings in for the dog (bet they never do that at the Fat Duck) to take some of the heat out, but still above what he says. He does 18 hours for a rib roast, I will do 3 hours for a ribeye steak, 3/4 inch from M&S.
Once again I dread this being medium, mind you if it is still succulent and tasty then maybe ok. More pictures even if it is a disaster to follow.
Andy
PS Wonder how much electricity this will cost for one steak at 3 hours? Maybe at 60C not much?
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
People got some good results with the above method, I can imagine Heston's is good too and from the limited results it does seem so. Therefore I present the Heston Ducasse method.
1) Pan seer the steak at 100000 degrees C
2) Cook it until stalactites start growing in your oven at a temperature just slightly higher than a fat boys arse crack ( ie mine, hey I blame all this meat eating!)
3) Put in the pan and baste with butter at a low to medium heat.
So far we have
Ovens a bit warm
so I put some frozen chicken wings in for the dog (bet they never do that at the Fat Duck) to take some of the heat out, but still above what he says. He does 18 hours for a rib roast, I will do 3 hours for a ribeye steak, 3/4 inch from M&S.Once again I dread this being medium, mind you if it is still succulent and tasty then maybe ok. More pictures even if it is a disaster to follow.
Andy
PS Wonder how much electricity this will cost for one steak at 3 hours? Maybe at 60C not much?
Paddy_N_Murphy 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!
Yes.It is not a 'Special' or anything. Any Butcher could knock one up for you :
You must of seen these in the window ?
Paddy_N_Murphy said:
zakelwe said:
Tonight Matthew, I am going to be Heston combined with ......
People got some good results with the above method, I can imagine Heston's is good too and from the limited results it does seem so. Therefore I present the Heston Ducasse method.
Andy
People got some good results with the above method, I can imagine Heston's is good too and from the limited results it does seem so. Therefore I present the Heston Ducasse method.
Andy
I'll post up tonight when I get home .. Andy
Re: the Heston method.
I did a Sous-Vide rump on Saturday as an experiment - 3.5 hours at 52 degrees. No searing before, just a 5 second flash in the pan afterwards (following a 5 minute rest).
Result: Nice, but not yet better than my more traditional griddle-oven-rest method.
Lessons:
1) This slow, low-temp gooding is great for tenderising the flesh itself, but poor at breaking down connective tissue. The texture difference is much more noticable than using convential methods.
2) Whilst the flesh is very tender, it has a certain 'dense' quality which I'm not sure about.
3) Having overcooked my last slow-cooked steak, I was a bit too shy about using the pan this time. Needs more cooling, then slightly longer to bring out the meaty flavours.
I think next:
- I'm going to try a cut like a medallion or a glasgow fillet (shoulder), which is tough, but has less connective tissue.
- I'll sear v.quickly at the beginning
- I'll cook for much longer (8-12 hours), to get similar levels of tenderness.
- I'll choose a much thicker steak, to avoid the knife-edge pan timings.
Watch this space.
I did a Sous-Vide rump on Saturday as an experiment - 3.5 hours at 52 degrees. No searing before, just a 5 second flash in the pan afterwards (following a 5 minute rest).
Result: Nice, but not yet better than my more traditional griddle-oven-rest method.
Lessons:
1) This slow, low-temp gooding is great for tenderising the flesh itself, but poor at breaking down connective tissue. The texture difference is much more noticable than using convential methods.
2) Whilst the flesh is very tender, it has a certain 'dense' quality which I'm not sure about.
3) Having overcooked my last slow-cooked steak, I was a bit too shy about using the pan this time. Needs more cooling, then slightly longer to bring out the meaty flavours.
I think next:
- I'm going to try a cut like a medallion or a glasgow fillet (shoulder), which is tough, but has less connective tissue.
- I'll sear v.quickly at the beginning
- I'll cook for much longer (8-12 hours), to get similar levels of tenderness.
- I'll choose a much thicker steak, to avoid the knife-edge pan timings.
Watch this space.
Hey all. First time poster!
I agree witht he Donald Russell comment! Plus they have this ace video telling you how to cook a steak to "perfection"! Tried myself and, although not as succesful as the chef, i did a pretty good job!!! Served with vine ripened tomatoes and chunky chips!
http://www.youtube.com/watch?v=cwxq253jpmg
Hope this helps a bit
G
Here is the completion of my Heston crossed with Alain Ducasse
The standalone Alain Ducasse I did can be found here
I prefer this way of cooking, but considering I combined Heston's and Alain's way for the first it is not bad taste wise if you like medium rare to medium. It was warm and juicy but not as tender as very rare. Paddy_N_Murphy is probably right when saying for the Heston way you do need a blow torch etc but to be honest cooking at 50C in a normal oven is a bit of a palava.
I'm going to try another way tomorrow. Alain Ducasse butter first at very low temps and then searing afterwards. Will let you know how it goes.
Andy
The standalone Alain Ducasse I did can be found here
I prefer this way of cooking, but considering I combined Heston's and Alain's way for the first it is not bad taste wise if you like medium rare to medium. It was warm and juicy but not as tender as very rare. Paddy_N_Murphy is probably right when saying for the Heston way you do need a blow torch etc but to be honest cooking at 50C in a normal oven is a bit of a palava.
I'm going to try another way tomorrow. Alain Ducasse butter first at very low temps and then searing afterwards. Will let you know how it goes.
Andy
Kneetrembler said:
Paddy_N_Murphy 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!
Yes.It is not a 'Special' or anything. Any Butcher could knock one up for you :
You must of seen these in the window ?
zakelwe said:
Here is the completion of my Heston crossed with Alain Ducasse
The standalone Alain Ducasse I did can be found here
I prefer this way of cooking, but considering I combined Heston's and Alain's way for the first it is not bad taste wise if you like medium rare to medium. It was warm and juicy but not as tender as very rare. Paddy_N_Murphy is probably right when saying for the Heston way you do need a blow torch etc but to be honest cooking at 50C in a normal oven is a bit of a palava.
I'm going to try another way tomorrow. Alain Ducasse butter first at very low temps and then searing afterwards. Will let you know how it goes.
Andy
I prefer the look of the Ducasse The standalone Alain Ducasse I did can be found here
I prefer this way of cooking, but considering I combined Heston's and Alain's way for the first it is not bad taste wise if you like medium rare to medium. It was warm and juicy but not as tender as very rare. Paddy_N_Murphy is probably right when saying for the Heston way you do need a blow torch etc but to be honest cooking at 50C in a normal oven is a bit of a palava.
I'm going to try another way tomorrow. Alain Ducasse butter first at very low temps and then searing afterwards. Will let you know how it goes.
Andy
All in the name of experimentation, ey Andy?;)
I prefer the look of the Ducasse for the most part, especially for a ribeye fanatic; though certain cuts of steak do benefit from a bit more heat going through them, in which case you seem to have it covered!
That's got me damn hungry now, I have to say. There's some weird weather system bringing in a hell of a lot of rain here in AZ, believe it or not. However, this shall not stop me from firing up the charcoal later this evening..
ETA, given that it is a bit of a mess around to keep an oven that low, it may be worth considering using a slow cooker on the low setting, with the meat on the little rack that comes with it? Not sure what temperature that'll give you, perhaps a shade higher than you were after, but world leading sous vide chefs use a slightly higher temperature than 50'c. More even heat distribution than an oven, too.
I prefer the look of the Ducasse for the most part, especially for a ribeye fanatic; though certain cuts of steak do benefit from a bit more heat going through them, in which case you seem to have it covered!
That's got me damn hungry now, I have to say. There's some weird weather system bringing in a hell of a lot of rain here in AZ, believe it or not. However, this shall not stop me from firing up the charcoal later this evening..
ETA, given that it is a bit of a mess around to keep an oven that low, it may be worth considering using a slow cooker on the low setting, with the meat on the little rack that comes with it? Not sure what temperature that'll give you, perhaps a shade higher than you were after, but world leading sous vide chefs use a slightly higher temperature than 50'c. More even heat distribution than an oven, too.
Edited by Papoo on Thursday 21st January 19:51
Papoo said:
All in the name of experimentation, ey Andy?;)
I prefer the look of the Ducasse for the most part, especially for a ribeye fanatic; though certain cuts of steak do benefit from a bit more heat going through them, in which case you seem to have it covered!
That's got me damn hungry now, I have to say. There's some weird weather system bringing in a hell of a lot of rain here in AZ, believe it or not. However, this shall not stop me from firing up the charcoal later this evening..
ETA, given that it is a bit of a mess around to keep an oven that low, it may be worth considering using a slow cooker on the low setting, with the meat on the little rack that comes with it? Not sure what temperature that'll give you, perhaps a shade higher than you were after, but world leading sous vide chefs use a slightly higher temperature than 50'c. More even heat distribution than an oven, too.
Raining in Arizona eh? Been a funny winter for a lot of folk. Yes I like experimenting, you can imagine what it will be like with the smoker when I get it in the spring, might have to be restrained from spamming the board.... I prefer the look of the Ducasse for the most part, especially for a ribeye fanatic; though certain cuts of steak do benefit from a bit more heat going through them, in which case you seem to have it covered!
That's got me damn hungry now, I have to say. There's some weird weather system bringing in a hell of a lot of rain here in AZ, believe it or not. However, this shall not stop me from firing up the charcoal later this evening..
ETA, given that it is a bit of a mess around to keep an oven that low, it may be worth considering using a slow cooker on the low setting, with the meat on the little rack that comes with it? Not sure what temperature that'll give you, perhaps a shade higher than you were after, but world leading sous vide chefs use a slightly higher temperature than 50'c. More even heat distribution than an oven, too.
Edited by Papoo on Thursday 21st January 19:51
I like the interior of the Alain Ducasse, it has a nice gradient, but the outside was not seared at all. I'm sort of looking for almost crunchy on the outside, but not too bitter, then a small section of medium rare and then very rare in the middle, with the middle being warm. Not sure if that is possible outside 600C + char grills or blow torches etc. I shall continue though because even if it doesn't work well it still tastes better than a lot of other food.
Andy
Going for another bash at this tonight. I've reversed the Alain Ducasse method so now it gets coated in butter and then stuck in the oven for 2 hours at 50C before being pan seared.
To try and get the temp of the pan really high it is going in the grill at 250C for 5 minutes then 5 minutes at full blast on the gas hob. The top US steakhouses use 600-800C+ grills, I wonder how my home pan compares? We will see.
By the way, this 50C cooking is a nightmare with my oven, it is all over the place. Even on my fan oven, which seems more stable than the grill oven, one minute is 65C and the next with opening the door it is 47C. Paddy and Murphy did you really cook a rib joint at 50C for 18 hours like Heston? Golly.
Andy
To try and get the temp of the pan really high it is going in the grill at 250C for 5 minutes then 5 minutes at full blast on the gas hob. The top US steakhouses use 600-800C+ grills, I wonder how my home pan compares? We will see.
By the way, this 50C cooking is a nightmare with my oven, it is all over the place. Even on my fan oven, which seems more stable than the grill oven, one minute is 65C and the next with opening the door it is 47C. Paddy and Murphy did you really cook a rib joint at 50C for 18 hours like Heston? Golly.
Andy
Edited by zakelwe on Friday 22 January 20:06
I did the Alain Ducasse method last night, and the results were *amazing*.
It wasn't the best steak in the world - Rib-eye from the Tesco counter, with quite a tough looking bit of sinue down the middle. It was fairly thick though - 660g in a single cut about 1" and a bit thick.
Seared the edge on a medium-high heat, and a quick go on either side just to get a little colour. Turned the heat down and melted in 100g of butter. Returned the steak and basted and basted aaway for about ten mins, adding salt whenever I flipped the steak.
I *slightly* overcooked it, but it was still nice and pink throughout (more med-rare than rare).
Overall itr wasn't quite as tender as the sous-vide steak, but it had a much more interesting texture (the SV is a little uniform). I was particularly impressed at how well the cooking had broken down the sinue in the middle. The thing that really made it though is the richness of the meat - its SO tasty (especially imressive from a distinctly average starting point. The crust really helped too.
In short - it's taken over as my "standard" method of cooking steaks!
It wasn't the best steak in the world - Rib-eye from the Tesco counter, with quite a tough looking bit of sinue down the middle. It was fairly thick though - 660g in a single cut about 1" and a bit thick.
Seared the edge on a medium-high heat, and a quick go on either side just to get a little colour. Turned the heat down and melted in 100g of butter. Returned the steak and basted and basted aaway for about ten mins, adding salt whenever I flipped the steak.
I *slightly* overcooked it, but it was still nice and pink throughout (more med-rare than rare).
Overall itr wasn't quite as tender as the sous-vide steak, but it had a much more interesting texture (the SV is a little uniform). I was particularly impressed at how well the cooking had broken down the sinue in the middle. The thing that really made it though is the richness of the meat - its SO tasty (especially imressive from a distinctly average starting point. The crust really helped too.
In short - it's taken over as my "standard" method of cooking steaks!
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