THE STEAK THREAD, served a la Man
Discussion
UTH said:
Semmelweiss said:
Will do. Probably this time tomorrow. Wondering if 30hours marinating might be too much though?
Not sure I’d bother marinating next time, although the meat was very tender so maybe the vinegar did some work?
With the weber i use a charcoal basket on one side to keep a fierce heat concentrated. Then have a cool side of the grill without coals.
Sear the steak on both sides, then move to the cool side and cover with all vents open. The result is like finishing a pan steak in a hot oven to desired doenness.
Sear the steak on both sides, then move to the cool side and cover with all vents open. The result is like finishing a pan steak in a hot oven to desired doenness.
Wadeski said:
With the weber i use a charcoal basket on one side to keep a fierce heat concentrated. Then have a cool side of the grill without coals.
Sear the steak on both sides, then move to the cool side and cover with all vents open. The result is like finishing a pan steak in a hot oven to desired doenness.
Ditto, other than reverse sear. I have a less hot side and Inferno end.Sear the steak on both sides, then move to the cool side and cover with all vents open. The result is like finishing a pan steak in a hot oven to desired doenness.
Top effort above!
Right, nothing for a week. I come along with my little Sainsbury’s £6 jobby and it’ll be flooded with £100 chateaubriand in seconds!
Reverse seared as I still think it counts, it’s so tender. I keep forgetting to just pan fry it to test.
Done too many spuds so I can dip them in the remaining sauce when I visit the kitchen, for a top up, whilst catching up on the f1.
Peas, obvs.
Right, nothing for a week. I come along with my little Sainsbury’s £6 jobby and it’ll be flooded with £100 chateaubriand in seconds!
Reverse seared as I still think it counts, it’s so tender. I keep forgetting to just pan fry it to test.
Done too many spuds so I can dip them in the remaining sauce when I visit the kitchen, for a top up, whilst catching up on the f1.
Peas, obvs.
illmonkey said:
Top effort above!
Right, nothing for a week. I come along with my little Sainsbury’s £6 jobby and it’ll be flooded with £100 chateaubriand in seconds!
Reverse seared as I still think it counts, it’s so tender. I keep forgetting to just pan fry it to test.
Done too many spuds so I can dip them in the remaining sauce when I visit the kitchen, for a top up, whilst catching up on the f1.
Peas, obvs.
That looks tremendous! Pretty much what I was hoping for for dinner tonight but I never made it to the butcher due to being stuck at work all day until pretty much tea time. We ended up going out to a nice Thai restaurant and I had Weeping Tiger Steak - not bad but not as dark on the crust, other than the sear marks from the grill. The sauce that it came with was amazing though, must have a crack at that sometime...Right, nothing for a week. I come along with my little Sainsbury’s £6 jobby and it’ll be flooded with £100 chateaubriand in seconds!
Reverse seared as I still think it counts, it’s so tender. I keep forgetting to just pan fry it to test.
Done too many spuds so I can dip them in the remaining sauce when I visit the kitchen, for a top up, whilst catching up on the f1.
Peas, obvs.
On a related note, any good suggestions for online butcher's shops? I can't find skirt steak locally and keen to try that, also Wagyu...
C70R said:
illmonkey said:
That was in a cast iron pan on high gas for 10 mins before throwing it in to brown. Annoyingly my weight doesn’t fit that pan.
I’d have liked more brown but didnt want it to cook more.
Ah, the weight would have likely solved it. Either way, the insides are perfect.I’d have liked more brown but didnt want it to cook more.
I’ll use my big pan next time so can weight it.
Tonight we put the question everyone is asking; is it worth reverse searing small steaks?
2 steaks, a matching pair, no less. Treated the same. 1 to be reverse seared, one to only see the pan.
The big boy cast iron pan has also come to play, hopefully get a good sear with this.
Watch this space.
2 steaks, a matching pair, no less. Treated the same. 1 to be reverse seared, one to only see the pan.
The big boy cast iron pan has also come to play, hopefully get a good sear with this.
Watch this space.
illmonkey said:
Tonight we put the question everyone is asking; is it worth reverse searing small steaks?
2 steaks, a matching pair, no less. Treated the same. 1 to be reverse seared, one to only see the pan.
The big boy cast iron pan has also come to play, hopefully get a good sear with this.
Watch this space.
Next question… to dry brine the small steaks or not. 2 steaks, a matching pair, no less. Treated the same. 1 to be reverse seared, one to only see the pan.
The big boy cast iron pan has also come to play, hopefully get a good sear with this.
Watch this space.
Careful now, I’ll have to eat steaks every meal!
The results are in and it’s extra obvious that reverse searing adds at least 10% quality to the steak. (Results may very +/- 11%)
I would say the reverse seared (RIGHT) was less chewy and the fat rendered a bit more, but the pan only (LEFT) had a better colour and ‘leaked’ less.
Pulled at 48, additional official Olympic temperatures probe used for verification
Big boy pan and steak weight. The reverse sear had 1 min a side, pan only was 2 mins a side. SMOKIN’, somebody stop me!
Blurry leaky shot
In conclusion. Steak; f
k yeah!
The results are in and it’s extra obvious that reverse searing adds at least 10% quality to the steak. (Results may very +/- 11%
)I would say the reverse seared (RIGHT) was less chewy and the fat rendered a bit more, but the pan only (LEFT) had a better colour and ‘leaked’ less.
Pulled at 48, additional official Olympic temperatures probe used for verification
Big boy pan and steak weight. The reverse sear had 1 min a side, pan only was 2 mins a side. SMOKIN’, somebody stop me!
Blurry leaky shot
In conclusion. Steak; f
k yeah! this is an interesting video, basically debunking the impact of butter-basting steak...
https://www.youtube.com/watch?v=uC6VBDJlm4w
https://www.youtube.com/watch?v=uC6VBDJlm4w
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff