THE STEAK THREAD, served a la Man

[MrJuice]

Served to is in sunny Senegal recently

It was delicious

[eyebeebe]

Some of the steak for the weekend has arrived. Already have a small wagyu ribeye to go with it.

Both of these are supposed to be world steak challenge winners

The Choco is Finnish and has chocolate mixed into the feed every day and and the Dierendonck on the right is an adult dairy Holstein.

https://meat4you.ch/en/dierendonck-cote-de-boeuf

https://meat4you.ch/en/sashi-beef-bone-in-ribeye-c...

Edited by eyebeebe on Wednesday 5th June 09:18

[eyebeebe]

eyebeebe said:

Some of the steak for the weekend has arrived. Already have a small wagyu ribeye to go with it.

Both of these are supposed to be world steak challenge winners

The Choco is Finnish and has chocolate mixed into the feed every day and and the Dierendonck on the right is an adult dairy Holstein.

https://meat4you.ch/en/dierendonck-cote-de-boeuf

https://meat4you.ch/en/sashi-beef-bone-in-ribeye-c...

Edited by eyebeebe on Wednesday 5th June 09:18

Had to MacGyver something to dry brine the wagyu on (sirloin rather than the ribeye I thought it was)



Needed two plates to serve it on


A selection of jt all. The Choco was a bit better than the Dierendonck. Unfair to compare the wagyu as it was a different cut.

[8bit]

This popped up in my Youtube feed - it's almost like they know... Anyways, thought it may be of interest, although there's no real "money shot" at the end...

https://youtu.be/TK42BTeh4g4?si=GjIq8l-LBtXmVdjN

[jodypress]

8bit said:

This popped up in my Youtube feed - it's almost like they know... Anyways, thought it may be of interest, although there's no real "money shot" at the end...

https://youtu.be/TK42BTeh4g4?si=GjIq8l-LBtXmVdjN

I'm surprised he didn't rest the steak.
Also no salt before cooking and only adding it to cooked side. Interesting.

[TownIdiot]

jodypress said:

I'm surprised he didn't rest the steak.
Also no salt before cooking and only adding it to cooked side. Interesting.

A premium cut of high quality well aged beef.

There isn't much you need to do other than cook it properly.

[8bit]

jodypress said:

8bit said:

This popped up in my Youtube feed - it's almost like they know... Anyways, thought it may be of interest, although there's no real "money shot" at the end...

https://youtu.be/TK42BTeh4g4?si=GjIq8l-LBtXmVdjN

I'm surprised he didn't rest the steak.
Also no salt before cooking and only adding it to cooked side. Interesting.

Yeah that surprised me as well. Having said that, I watched another video later on showing how they cook the steaks in Peter Luger's place in New York and they did the same both for seasoning and resting (or not resting). Both places cook over open flame, maybe that changes the approach somehow?

[TownIdiot]

8bit said:

Yeah that surprised me as well. Having said that, I watched another video later on showing how they cook the steaks in Peter Luger's place in New York and they did the same both for seasoning and resting (or not resting). Both places cook over open flame, maybe that changes the approach somehow?

If it's an aged piece of meat being cooked quickly you don't need to rest the same.

[Harry Flashman]

Taking the sear bit of reverse sear seriously.





Worked.

[Harry Flashman]

Today's setup was a little...sketchy.

[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