Steaks - sharing cuts, am I over them?

[UTH]

After another successful reverse sear of a pretty huge tomahawk which was shared with Mrs UTH last night, I did suddenly find myself wondering if I miss cooking and eating an individual steak.

Since buying a Meater thermometer (well, being given it) I can't remember the last time I cooked a 'normal' sized steak in a pan rather than reverse searing a thick one for two people.

But as I was slicing up last night's effort, I did start thinking it was almost like I was carving up a Sunday roast rather than getting stuck into a steak.

Anyone else feel the same? Maybe I'm cutting it wrong? haha. I think next steak night I'm going to go back to the individual steak plan and see how that goes.

[blueg33]

IMO you are pretty much doing exactly that, carving a roast. The problem is that single steaks are hard to get consistently good at home where as the large ones seem to be more forgiving especially with reverse sear.

If I want a single steak, I go out to a decent restaurant (had a great ribeye at Hawksmoor on tuesday)

[UTH]

blueg33 said:

IMO you are pretty much doing exactly that, carving a roast. The problem is that single steaks are hard to get consistently good at home where as the large ones seem to be more forgiving especially with reverse sear.

If I want a single steak, I go out to a decent restaurant (had a great ribeye at Hawksmoor on tuesday)

Yeah, you're right, it's cutting slices of beef, so basically it is a roast. No way round that fact I guess.

I'm usually taking clients out when I go to Hawksmoor, and they always love the idea of sharing as big a steak as possible, so I'm clearly missing my single steak fix!