The Steak Thread

[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

😂 I did say with a wee bit of time and patience. If time isnt on your side straight in the pan it goes. I just think, myself included you can be complaining about getting a poor cut of meat, but that the reverse sear method along with dry brining can really elevate ordinary thick cut steaks. Sure give it go, you seem like ye have plenty of spare time 😂

I will be giving it go ye cheeky hoor 🤣. I've already impressed the kitchen commander with dropping in 'reverse searing' into our small talk

[Milltown Row2]

Will give it a go too, and get back to ya

[JohnDenver]

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

😂 I did say with a wee bit of time and patience. If time isnt on your side straight in the pan it goes. I just think, myself included you can be complaining about getting a poor cut of meat, but that the reverse sear method along with dry brining can really elevate ordinary thick cut steaks. Sure give it go, you seem like ye have plenty of spare time 😂

I will be giving it go ye cheeky hoor 🤣. I've already impressed the kitchen commander with dropping in 'reverse searing' into our small talk

Karma Sutra bonus edition!

[gallsman]

Rather than a thermometer, one of the best things you can invest in for getting steaks or larger joints of meat right is an in-oven meat probe. The good ones will tell you precisely when to pull the meat from the oven to allow the carry over to continue cooking it the final few degrees to your desired level. This is the real purpose of resting - to make sure you don't overcook it.

Also, ignore any nonsense like "I'm a medium rare guy" as different cuts/types of meat are better suited to different degrees of "doneness". Wagyu and ribeye because of the internal fat are arguably better suited to medium rather than medium rare.

[Tony Baloney]

Rather than a thermometer, one of the best things you can invest in for getting steaks or larger joints of meat right is an in-oven meat probe. The good ones will tell you precisely when to pull the meat from the oven to allow the carry over to continue cooking it the final few degrees to your desired level. This is the real purpose of resting - to make sure you don't overcook it.

Also, ignore any nonsense like "I'm a medium rare guy" as different cuts of meat are better suited to different degrees of "doneness". Wagyu and ribeye because of the internal fat are arguably better suited to medium rather than medium rare.

Any recommendations for a Meater? Have hovered over it in the Amazon sales for about the last 4 years and haven't bothered.

[gallsman]

    

I gave in last week and bought the Meater+ Duo or something. The YouTube algorithm got me in the end. It's expensive but I've used it twice now and have to say it was absolutely on the money.

If you do go with it, bear in mind that that the interface is current temp, target temp (i.e. final temp - how well done do you want it), ambient temp. There's nothing to say "pull temp" but it will go off to tell you to take the meat off the heat before it gets to the target temp, so it accounts for the carry over. Just not very clearly.

If you're going to be cooking large joints of meat, either in oven or BBQ/smoker, it's a no brainer.

[Baile Brigín 2]

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

😂 I did say with a wee bit of time and patience. If time isnt on your side straight in the pan it goes. I just think, myself included you can be complaining about getting a poor cut of meat, but that the reverse sear method along with dry brining can really elevate ordinary thick cut steaks. Sure give it go, you seem like ye have plenty of spare time 😂

I will be giving it go ye cheeky hoor 🤣. I've already impressed the kitchen commander with dropping in 'reverse searing' into our small talk

The wife started doing this.

Much as I hate to admit it, bloody marvellous

[Baile Brigín 2]

Rather than a thermometer, one of the best things you can invest in for getting steaks or larger joints of meat right is an in-oven meat probe. The good ones will tell you precisely when to pull the meat from the oven to allow the carry over to continue cooking it the final few degrees to your desired level. This is the real purpose of resting - to make sure you don't overcook it.

Also, ignore any nonsense like "I'm a medium rare guy" as different cuts of meat are better suited to different degrees of "doneness". Wagyu and ribeye because of the internal fat are arguably better suited to medium rather than medium rare.

Any recommendations for a Meater? Have hovered over it in the Amazon sales for about the last 4 years and haven't bothered.

I have the standard meater plus and use it surprisingly often. There are snazzier ones but I can't see what more you need

[Baile Brigín 2]

Has anyone tried Wagu beef?'

Tried it here. Wasn't that impressed. Found it too rich for my taste. Maybe that was the chef over seasoning it but there is a lot of natural fat in it. Plus I'm a fillet rare medium rare man so maybe it might suit a well done man better. If I was to try it again I'd probably want to BBQ one myself and I'd have a fillet on standby just in case.

Cook wagu well and I will come round and punch you in the dick.

I appreciate it's an acquired taste and very different, but if you didn't like it rare, you won't like it cooked longer.

The fat is the point. Not for everyone

[Last Man]

The bullshit "saturated fat is bad for you" nonsense has conditioned so many people. The only thing I'll leave behind is the bones!

[gallsman]

Has anyone tried Wagu beef?'

Tried it here. Wasn't that impressed. Found it too rich for my taste. Maybe that was the chef over seasoning it but there is a lot of natural fat in it. Plus I'm a fillet rare medium rare man so maybe it might suit a well done man better. If I was to try it again I'd probably want to BBQ one myself and I'd have a fillet on standby just in case.

Cook wagu well and I will come round and punch you in the dick.

I appreciate it's an acquired taste and very different, but if you didn't like it rare, you won't like it cooked longer.

The fat is the point. Not for everyone

Complete nonsense. Cooking it further completely changes it in terms of both flavour and texture. Less "greasy" for one.

While I agree it shouldn't be cooked well done, it shouldn't be rare either. The fat itself is not the point. It's the cooking of it so it renders and enhances the flavour. Medium rare or medium best for wagyu. I'd happily take either but would edge more towards medium for it.

[HiMucker]

   

I gave in last week and bought the Meater+ Duo or something. The YouTube algorithm got me in the end. It's expensive but I've used it twice now and have to say it was absolutely on the money.

If you do go with it, bear in mind that that the interface is current temp, target temp (i.e. final temp - how well done do you want it), ambient temp. There's nothing to say "pull temp" but it will go off to tell you to take the meat off the heat before it gets to the target temp, so it accounts for the carry over. Just not very clearly.

If you're going to be cooking large joints of meat, either in oven or BBQ/smoker, it's a no brainer.

Rather than a thermometer, one of the best things you can invest in for getting steaks or larger joints of meat right is an in-oven meat probe. The good ones will tell you precisely when to pull the meat from the oven to allow the carry over to continue cooking it the final few degrees to your desired level. This is the real purpose of resting - to make sure you don't overcook it.

Also, ignore any nonsense like "I'm a medium rare guy" as different cuts/types of meat are better suited to different degrees of "doneness". Wagyu and ribeye because of the internal fat are arguably better suited to medium rather than medium rare.

Id second that. We have a Thermomix sensor probe. I think Meater make it, but it seems a bit temperamental with regards to the battery. Also for some reason we cant work out, sometimes it will show you the ambient temperature as well and other times it won't. No idea why. Might invest in a better one if Im cooking more.

[gallsman]

Ambient temperature on my meater probe is bullshit. Oven will be at 120 or 140 and it'll be saying it's at 90.

Googling says that without using the fan in the oven the temperature gradient between the colder meat and the oven temp creates a bit of a microclimate around the probe sensor. Makes sense to me but have no idea if it's just bullshit. Regardless, had no impact on the internal temp sensors which were bang on. I cooked picanha to the higher end of medium rare and it was bang on.

[seafoid]

For a great sauce

Cook the steak. Remove from pan
 Fry onions and mushrooms in butter in the pan. Add a glass of wine. Reduce until there is no liquid. Repeat. Add a glass of stock. Reduce until there is almost no liquid. Add butter. The flavour is in the essence.

[Puckoon]

I am headed home for a couple long weekends either side of a work trip and one of the things I miss the most about Ireland is a proper stroganoff. Over here its a sour cream based sauce, no flambe, hamburger meat - served over egg noodles. A real run of the mill tuesday night job that is cheap, and not so cheerful. A great purpose for filet mignon in a proper stroganoff.

The great spice bag, proper chips, proper stroganoff, spar jambon and proper sausages tour is about to begin. Supplies may run low in the Tyrone area over the weekend. Be on the look out for a fat f**ker with a Gmac accent.