The Steak Thread

[Last Man]

A good tartare is hard to beat.

[BigGreenField]

Not a steak eater at all. But the sight of a half raw  steak with the  blood practically running out of it is   Pure revolting.

And  the sight of pepper sauce as well , Would  nearly make me boke

A good dry aged cut of meat shouldn't have blood running out of it no matter what way it's cooked.

Well, I was  exaggerating a bit. But this steak craic where the meat is  just shown the pan  for a second before eating,  would make you sick

Blue steak done right is fantastic.

[Look-Up!]

Not a steak eater at all. But the sight of a half raw  steak with the  blood practically running out of it is   Pure revolting.

And  the sight of pepper sauce as well , Would  nearly make me boke

A good dry aged cut of meat shouldn't have blood running out of it no matter what way it's cooked.

Well, I was  exaggerating a bit. But this steak craic where the meat is  just shown the pan  for a second before eating,  would make you sick

Blue steak done right is fantastic.

Yep, love a blue steak.

[HiMucker]

I am by no means a good cook, but anyone can cook a great steak with the right prep and decent thermometer. Virtually impossible to balls it up. Its easy but requires a wee bit of time and planning. Id rarely get a steak out now unless its somewhere thats well known for doing good steaks. Ribeye would be a my favourite and I reverse sear them. This method works well for thick cut steaks and roasts as well.

24-48 hr before cooking, pat the meat dry, and dry brine it. About 1/2 teaspoon of salt per pound of meat, and rub all over. Leave them on a wire rack in the fridge uncovered for 24-48hrs.

Preheat your oven to around 110 degrees. Take your meat out of the fridge, put a rub on it if you want, and put it straight in to the oven. Leave it in there until the internal temp is around 46-49 degrees if you are looking for it medium rare. Probably takes about 30-40mins for 1.5" thick steak.

Take it out and straight in to a hot pan with butter. Put a fresh sprig of thyme if you want in there as well or whatever else. Baste the meat with the butter a few times while its cooking, and turn over after 2 mins and cook the other side for further 1-2mins. Take it off and its ready to serve straight away. Resting meat is a complete myth in terms of locking in juices and flavour.

[Puckoon]

What a strange hill to die on.

The youtube conspiracy theorists are now messing with our meat. 

[gawa316]

Love a good sirloin. Use to get an 8 oz with chips/mash, onion rings, sauteed mushrooms and peppercorn sauce for £8.95 back in the day!

Price of them now...going to a steak house here in California for my birthday and the cheapest is a 6 oz filet mignon for $45 and then you pay for all your sides! There's a tomahawk on the menu for $125

[JoG2]

I am by no means a good cook, but anyone can cook a great steak with the right prep and decent thermometer. Virtually impossible to balls it up. Its easy but requires a wee bit of time and planning. Id rarely get a steak out now unless its somewhere thats well known for doing good steaks. Ribeye would be a my favourite and I reverse sear them. This method works well for thick cut steaks and roasts as well.

24-48 hr before cooking, pat the meat dry, and dry brine it. About 1/2 teaspoon of salt per pound of meat, and rub all over. Leave them on a wire rack in the fridge uncovered for 24-48hrs.

Preheat your oven to around 110 degrees. Take your meat out of the fridge, put a rub on it if you want, and put it straight in to the oven. Leave it in there until the internal temp is around 46-49 degrees if you are looking for it medium rare. Probably takes about 30-40mins for 1.5" thick steak.

Take it out and straight in to a hot pan with butter. Put a fresh sprig of thyme if you want in there as well or whatever else. Baste the meat with the butter a few times while its cooking, and turn over after 2 mins and cook the other side for further 1-2mins. Take it off and its ready to serve straight away. Resting meat is a complete myth in terms of locking in juices and flavour.

Are you trying to put people off!? 😂

Fire up the frying pan with a nob of butter, fire a decent seasoned steak on, turn it after while, do the other side... Plate 'er

[johnnycool]

Love a good sirloin. Use to get an 8 oz with chips/mash, onion rings, sauteed mushrooms and peppercorn sauce for £8.95 back in the day!

Price of them now...going to a steak house here in California for my birthday and the cheapest is a 6 oz filet mignon for $45 and then you pay for all your sides! There's a tomahawk on the menu for $125

Angel dust and steroids won't pay for itself you know

[Puckoon]

He's not wrong with the reverse sear, but it's only really useful (IMO) for thicker steaks and whole cuts of meat (pichana, tri tip, prime rib).

If you're cooking your steak in a pan, remember to combine oil and butter (preferably not olive oil). Butter has a lower smoke point than even olive oil and the solids in the butter will burn in the pan. Adding oil to the mix gives you some protection from that burn - and creates a decent base to make your sauce in the same pan.