THE STEAK THREAD, served a la Man

[paua]

^ I'd happily eat at your place. Have just put half a cattle-beast in the freezer.

[Harry Flashman]

[21TonyK]

Has anyone found ribeye cap online in the UK? I can find it in the US but struggling elsewhere, unless of course, you want to pay 3-400 a liko for Wagyu... which I dont.

[paralla]

Midweek Ribeye from the local farm shop. At this time of the year I’d normally be using the BBQ but the weather is being all British so I used the AGA.

[Legend83]

So is reverse-sear the go-to method?

[paralla]

Legend83 said:

So is reverse-sear the go-to method?

I used to be a fan of sousvied but have switched to reverse sear since I got a Meater thermometer. I like that it shows the time remaining which takes the guesswork out of knowing when it will be ready, it helps with prep of the sides.

[jodypress]

Enjoyed some lovely meat on Sunday.

A Wagyu T-bone and Godfather rump from Aldi and a Tomahawk from Waitrose. All very tasty and enjoyed by the family. Loving my new BBQ with Infrared side burner.


Tomahawk



T-Bone




Godfather Rump

[paralla]

Infra-red burners are awesome for searing steak, I'm a big fan.

[sean ie3]

Hanger or Hangar, I don't remember,


ate lovely.

[mattlovescars93]

Simple fillet with fondant potatoes, peppercorn and brandy sauce with some peas as I couldn’t find any tenderstem. Feel like fondant potatoes should be illegal they’re so good!

Edited by mattlovescars93 on Sunday 23 June 20:57

[thebraketester]

Dry brine sirloin, cooked direct on coals. Tasty little number.

[illmonkey]

Offttt, dirty breaktester, you slag!

[BrabusMog]

thebraketester said:

Dry brine sirloin, cooked direct on coals. Tasty little number.

Sublime.

[thebraketester]

illmonkey said:

Offttt, dirty breaktester, you slag!

I’ve been called far worse… thanks :-)

[Harry Flashman]

Legend83 said:

So is reverse-sear the go-to method?

It is - but on the barbecue, as a nuance. Thick, marbled, aged beef ribeye:







Smoked to 48C on the Weber kettle, with cherry wood chunks:






Then thrown directly onto the coals for a dirty sear:




And eaten without anything else - no extra sauce or seasoning required:

[AlvinSultana]

This is Hagrid. Currently sporting a fine head of hay for his bhes.

Probably taking his last journey in about 15 months time.

He will be 1000kgs of prime grass fed organic Pedigree Hereford by the time we kill him. A good chunk of steak for this thread, but also fabulous cheaper cuts. Brisket, skirt, tail, cheek, shin, wonderful marrow, offal, and many kgs of stewing steak and mince.

He was born here, we will have cared for him throughout his life, and we will kill him and eat him.

[The Moose]

Hagrid looks a bit overdone to me...

[Tickle]

This is good!

Looking forward to putting some of it into practice

[malks222]

family are away this week, so decided to treat myself for a wednesday night dinner- marks and spencer ‘thick cut’ sirloin. it’s a decent lump of meat for £14.

out the oven at 46deg, into pan until 52.

[8bit]

malks222 said:

family are away this week, so decided to treat myself for a wednesday night dinner- marks and spencer ‘thick cut’ sirloin. it’s a decent lump of meat for £14.

out the oven at 46deg, into pan until 52.

Nice! As it happens my lot are also away this week so I got a bit of fillet from Tesco and did something similar the other night. Oven until 48 I think then zapped quickly in a pan. I really like steak and salad combo.