THE STEAK THREAD, served a la Man
Discussion
We have a breakfast thread, we have a lunch thread, we have a dinner thread, but if anything food wise summed up Pistonheads surely it has to be a steak thread. Show us your steaks and how you cook them.
Having said that the steak is a pretty tough thing to cook properly considering it is just one thing to cook. They do say the simplest things are the hardest thing to cook right.
So I will start off. Where no man or woman on PH has gone before.
OK, so it ain't that perfect, ideally you want a steak that is of equal thickness and some fat through it would not go amiss, so a ribeye cut to a good thickness would be great. However I turned up at Sainsbury's and they had this left
It's Sirloin with one for his knob, as you would say in cribbage circles. Never mind, onwards and upwards. You can see I added some condiments. Maldon salt, pepper and dried parsley is always a good bet.
Thinking about this, sirloin has a strip down the side so I just gently cooked this on a low heat hoping it would render down a bit and give me some fat for the main sides as they have less fat than ribeye.
Once done we can get the pan really hot. I mean really hot, no time for wussies here I'm afraid.
So after all that you do it 1-2 mins each side and then put it in an oven at 100C and no more to rest for about 5 minutes whilst you cruise the internet looking at porn, cars, or the biggin hill weather forecast for the next 5 days.
IF YOU LIKE YOUR STEAK WELL DONE LOOK AWAY NOW
Et voila
Bit of salad to keep the missus happy.
Personally I prefer steak black and blue but that's just kinky old me,
So, the challenge is up, show us your PH steaks.
Having said that the steak is a pretty tough thing to cook properly considering it is just one thing to cook. They do say the simplest things are the hardest thing to cook right.
So I will start off. Where no man or woman on PH has gone before.
OK, so it ain't that perfect, ideally you want a steak that is of equal thickness and some fat through it would not go amiss, so a ribeye cut to a good thickness would be great. However I turned up at Sainsbury's and they had this left
It's Sirloin with one for his knob, as you would say in cribbage circles. Never mind, onwards and upwards. You can see I added some condiments. Maldon salt, pepper and dried parsley is always a good bet.
Thinking about this, sirloin has a strip down the side so I just gently cooked this on a low heat hoping it would render down a bit and give me some fat for the main sides as they have less fat than ribeye.
Once done we can get the pan really hot. I mean really hot, no time for wussies here I'm afraid.
So after all that you do it 1-2 mins each side and then put it in an oven at 100C and no more to rest for about 5 minutes whilst you cruise the internet looking at porn, cars, or the biggin hill weather forecast for the next 5 days.
IF YOU LIKE YOUR STEAK WELL DONE LOOK AWAY NOW
Et voila
Bit of salad to keep the missus happy.
Personally I prefer steak black and blue but that's just kinky old me,
So, the challenge is up, show us your PH steaks.
Similar to above but done on Weber kettle.
Indirectly smoked a 700gm lump of ribeye (seasoned with salt & pepper) for about 25 mins over hickory chips and lumpwood charcoal. This took the steak to just over rare, target was medium rare/medium.
I then split the steak into two for me & Mrs P, stirred up the coals, and left them for a few mins to get the bars of the grill super hot, then seared them for about 1 min on one side, 30 secs on the other.
I'd never done this before but it was pretty flamin delicious and a perfect success! I've since discovered this is known as the "reverse sear" method of doing steak. Works really well on the BBQ, I'd always found Bbqing steak a recipe for well done disaster but this indirect/sear method was excellent, and the added smoke dimension was pretty tasty change too.
Indirectly smoked a 700gm lump of ribeye (seasoned with salt & pepper) for about 25 mins over hickory chips and lumpwood charcoal. This took the steak to just over rare, target was medium rare/medium.
I then split the steak into two for me & Mrs P, stirred up the coals, and left them for a few mins to get the bars of the grill super hot, then seared them for about 1 min on one side, 30 secs on the other.
I'd never done this before but it was pretty flamin delicious and a perfect success! I've since discovered this is known as the "reverse sear" method of doing steak. Works really well on the BBQ, I'd always found Bbqing steak a recipe for well done disaster but this indirect/sear method was excellent, and the added smoke dimension was pretty tasty change too.
Yeah, reverse sear is great isnt it, the above pics was from my first go and i'll deffo be doing it again.
https://www.youtube.com/watch?v=GZ4xl7XJM08
https://www.youtube.com/watch?v=GZ4xl7XJM08
scottri said:
Yeah, reverse sear is great isnt it, the above pics was from my first go and i'll deffo be doing it again.
https://www.youtube.com/watch?v=GZ4xl7XJM08
Cool, I'll try and post some pics too but I can't do it here at work.https://www.youtube.com/watch?v=GZ4xl7XJM08
scottri said:
Yeah, reverse sear is great isnt it, the above pics was from my first go and i'll deffo be doing it again.
https://www.youtube.com/watch?v=GZ4xl7XJM08
Just out of interest, what was the internal temp you went for in the smoker for tour big hunk of rib, i just went by how squidgy my ribeye was and luckily guessed correctly. For a bigger piece I only know 195f as the internal temp for perfect pulled pork!https://www.youtube.com/watch?v=GZ4xl7XJM08
prand said:
Just out of interest, what was the internal temp you went for in the smoker for tour big hunk of rib, i just went by how squidgy my ribeye was and luckily guessed correctly. For a bigger piece I only know 195f as the internal temp for perfect pulled pork!
It was a few weeks ago and im struggling to remember what I went for. I think it was about 140f before searing. It was a little under for my liking. 
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff