THE STEAK THREAD, served a la Man

[8bit]

Wadeski said:

this is an interesting video, basically debunking the impact of butter-basting steak...

https://www.youtube.com/watch?v=uC6VBDJlm4w

Thanks for sharing, I had been wondering if that really worked. I'll watch it properly later on.

[UTH]

8bit said:

Wadeski said:

this is an interesting video, basically debunking the impact of butter-basting steak...

https://www.youtube.com/watch?v=uC6VBDJlm4w

Thanks for sharing, I had been wondering if that really worked. I'll watch it properly later on.

I’ve never actually done the basting thing. And that video makes me glad I’ve never bothered.

[eyebeebe]

US Ribeye on the kamado. Reverse sear to 47 degrees then around 2 minutes each side.







Money shot


Truffle cheddar mash and green beans


Last of the 2009. Happy to see it costs online double what I paid for it back in the day

[Chris Stott]

Not strictly a steak, as severed as a roast, but would have worked equally well cut in to 4 or 5 thick steaks.

Pichana (.c1.6kg)
2 days in the fridge uncovered, the last 24hrs oiled and heavily salted.

An hour on the bbq at 160-170*c to internal of 47*c. Then seared and rested for 15mins (internal 55*c)







Fabulous flavour and texture. Absolutely delicious.

[eyebeebe]

Looks great Chris

[soad]

eyebeebe said:

Looks great Chris

[Tickle]

Yes, that looks great, all of it.

[sc0tt]

Forgot the money shot

500g ribeye cooked medium. Superb.

[paralla]

If we are doing roasts here’s mine from tonight. First roast of the season.

30 day matured Sainsbury’s taste the difference beef roasting joint.

Salt, pepper, garlic granules and English Mustard slathered all over, vac packed and in the sousvied set to 51 degrees at lunchtime.

Taken out of the sousvied, patted dry with kitchen paper five minutes before the vegetables were ready and seared on all sides in a heavy cast iron skillet over a wok burner until it looked like it does in the pics. It was lush and the leftover is going to be amazing on sourdough for lunch tomorrow.

[AndyTR]

Had a trip down to a butchers in Malton last weekend, he has some dexter on at the moment and it's been stunning. Bought a couple of kilo's of course ground mince for chillis and burgers, a couple of t-bones and two 500g Sirloins. Cooked one of the sirloins on the bbq, with some Yorkshire charcoal, indirect heat to 54C internal and then rested whilst I made the chips and béarnaise. Apologies for lack of final pic plated, I got carried away scoffing.

[number2]

Picked up a 600g chateaubriand for £12.

Five pounds off the advertised price here, so £15 for 750g and adjusted down for weight so I estimate I'm receiving 600g.

https://www.ocado.com/products/chateaubriand-beef-...

Mixed reviews and no mention of ageing, dry or otherwise, but it can't be that disastrous for £12!

Will be using for our Sunday 'roast'.

[C70R]

number2 said:

Picked up a 600g chateaubriand for £12.

Five pounds off the advertised price here, so £15 for 750g and adjusted down for weight so I estimate I'm receiving 600g.

https://www.ocado.com/products/chateaubriand-beef-...

Mixed reviews and no mention of ageing, dry or otherwise, but it can't be that disastrous for £12!

Will be using for our Sunday 'roast'.

At that price per kilo it will absolutely be wet-aged meat (i.e. enzymes in a vacuum-sealed bag). If not, it's the bargain of the century. A good butcher would be charging ~£70/kilo for that.

[number2]

C70R said:

At that price per kilo it will absolutely be wet-aged meat (i.e. enzymes in a vacuum-sealed bag). If not, it's the bargain of the century. A good butcher would be charging ~£70/kilo for that.

Oh yes, it probably is straight from the cow! .

[number2]

To close off my discounted £12 Chateaubriand from Ocado post...

... it was absolutely fine. Served as part of a roast dinner, so the finer nuances of a dry-aged piece of beef won't have been noted anyway, but for £12 for 600g+ I'd certainly pick it up again for a roast.

[sean ie3]

Photo is a bit savage,

super good Tbone.

[C70R]

Definitely pet autopsy vibes from that photo.

[AndyTR]

I don't tend to buy fillet, but my dad got be a centre fillet from Donald Russell as a present. So, trussed it up and cooked in a 120C oven for 20ish minutes until internal temp was 46C and then pan seared in dripping for a few minutes until temp was 54C. Rested for 15 mins and then carved. Bled like a stuck pig, so wasn't well aged. Tasted pretty good with some trimmings and gravy.


[url]|https://thumbsnap.com/KczwyFZU[/url

[Carl_VivaEspana]

I will post the rest on the Tenerife thread

[Wadeski]

Carl_VivaEspana said:

I will post the rest on the Tenerife thread

Wowwwwowwwww

[AndyTR]

[quote=Carl_VivaEspana]I will post the rest on the Tenerife thread


That looks epic!