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Which steak?

incorporating Recipes and Cooking
JMN2
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Re: Which steak?

#44649

Postby JMN2 » April 8th, 2017, 6:12 pm

What. Bungeejumper. Said.

About letting the steak rest I go along with Anthony Bourdain's advice: leave it, don't touch it, don't cover it, don't wrap it in foil. Leave it alone.

One of the best steaks I ever had was in his steakhouse in NY, hanger steak and frites. Don't remember the sauce.

JMN2
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Re: Which steak?

#45582

Postby JMN2 » April 12th, 2017, 5:00 pm

Inspired by this thread I have bought sirloin steaks (Morrisons 2 for £7) and rump steaks (Sainsburys Taste the Difference). I also have some good mince for burgers. This long Easter weekend I will be eating mostly beef. I already have the flavoured butter ready (garlic, parsley, thyme, rosemary). I just need to buy cream and spinach for the best steak side dish ever: creamed spinach (nutmeg...). Then some thin fries with my special spice mix (smoked paprika, cayenne, cumin, oregano).

Yes, I have starved myself lately in order to lose this tyre around my waist.

saechunu
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Re: Which steak?

#45606

Postby saechunu » April 12th, 2017, 6:36 pm

JMN2 wrote:Then some thin fries with my special spice mix (smoked paprika, cayenne, cumin, oregano).


Just tried this mix on some onion rings. Went a bit heavy on the cayenne: pacy!

JMN2
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Re: Which steak?

#45699

Postby JMN2 » April 13th, 2017, 9:29 am

saechunu wrote:
JMN2 wrote:Then some thin fries with my special spice mix (smoked paprika, cayenne, cumin, oregano).


Just tried this mix on some onion rings. Went a bit heavy on the cayenne: pacy!


I also have the salt in the mix and go heavy on the smoked paprika powder, the Spanish stuff. Gives a nice smoky flavour, I sprinkle the mix on the fries before they go into the oven. I also use this mix in those 70's oven bags, with root vegetables, mushrooms, chicken.

Back to the topic: Anyone tried dry aging steaks at home?

JMN2
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Re: Which steak?

#79726

Postby JMN2 » September 7th, 2017, 5:37 pm

Rump steak bonanza! Two for £7 at Morrisons in Consett. Flavoured butter, thin frites. Pure bliss.

---not very socialdemocratic that the rich and posh people in leafy Surrey pay the same price for their food items - should have a northern special discount up here.

redsturgeon
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Re: Which steak?

#79867

Postby redsturgeon » September 8th, 2017, 10:27 am

JMN2 wrote:
Back to the topic: Anyone tried dry aging steaks at home?


Not tried it but I have read that it is not practical since you need to hang the steaks in large chunks uncut in a very specific humidity and temperature.

John

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Re: Which steak?

#80488

Postby DiamondEcho » September 11th, 2017, 7:33 pm

I think the answer is 2-part; dependent on 'how likely are the venue to be able to cook this cut appropriately?'
It's not only the qualities and limitations of the cut, but how the chef navigates through that to reach the peak-potential end-product from each various cut. I think that's why some typically cheaper cuts can be massacred, and why some people default to 'fillet etc' as they're desperate to not risk getting something that hasn't been massacred by the kitchen. So if you know a quality steak place, then notching down 'the grade' (I actually think it's a more personal thing than that, but that seems to be general perception) can be worth it, as you can hope for being in safe hands what ever the cut.

I see it as a trade-off, generalising, 'finer' but least flavour + most expensive, to the reverse of that = fillet, > sirloin > rib-eye, and so on.
But go to a good place with an able chef and it's entirely possible he/she is able to plate up a well prep'd and very satisfying rib-eye.

chrissyr
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Re: Which steak?

#80494

Postby chrissyr » September 11th, 2017, 8:22 pm

Ribeye for me -nice thick cut cooked quick.
great with chips and good on toasted ciabatta with melted camembert and tomato salad

dspp
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Re: Which steak?

#80518

Postby dspp » September 11th, 2017, 10:11 pm

One thing I will sometimes do, which none of you have mentioned ,is that I will sometimes sit a steak on edge (generally two balanced against each other) to sizzle the edging fat to a nice crisp. Then finish off in the normal way. This is assuming pan fried.

regards, dspp

AleisterCrowley
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Re: Which steak?

#80519

Postby AleisterCrowley » September 11th, 2017, 10:27 pm

dspp wrote:One thing I will sometimes do, which none of you have mentioned ,is that I will sometimes sit a steak on edge (generally two balanced against each other) to sizzle the edging fat to a nice crisp. Then finish off in the normal way. This is assuming pan fried.

regards, dspp

I do that, using a pair of chopsticks to hold the steak vertical

redsturgeon
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Re: Which steak?

#80543

Postby redsturgeon » September 12th, 2017, 7:08 am

AleisterCrowley wrote:
dspp wrote:One thing I will sometimes do, which none of you have mentioned ,is that I will sometimes sit a steak on edge (generally two balanced against each other) to sizzle the edging fat to a nice crisp. Then finish off in the normal way. This is assuming pan fried.

regards, dspp

I do that, using a pair of chopsticks to hold the steak vertical


Me too! I have a ridged cast iron skillet and I can balance the steak on the fat edge between two ridges.

John

AleisterCrowley
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Re: Which steak?

#80565

Postby AleisterCrowley » September 12th, 2017, 9:15 am

Yep, I've got a Le Creuset cast iron ridged skillet for steaks (which I got cheap, of course...)
Works very well

JMN2
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Re: Which steak?

#80579

Postby JMN2 » September 12th, 2017, 10:15 am

AleisterCrowley wrote:Yep, I've got a Le Creuset cast iron ridged skillet for steaks (which I got cheap, of course...)
Works very well


Sub £10 I assume...

AleisterCrowley
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Re: Which steak?

#80592

Postby AleisterCrowley » September 12th, 2017, 10:55 am

~ £25, which is good for Le Creuset

DiamondEcho
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Re: Which steak?

#80594

Postby DiamondEcho » September 12th, 2017, 11:04 am

JMN2 wrote:
AleisterCrowley wrote:Yep, I've got a Le Creuset cast iron ridged skillet for steaks (which I got cheap, of course...)
Works very well
Sub £10 I assume...


I think I better create a new sub-topic titled 'Kitchenware deals' to post what I have in mind...
viewtopic.php?f=22&t=7365

redsturgeon
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Re: Which steak?

#80677

Postby redsturgeon » September 12th, 2017, 4:27 pm

AleisterCrowley wrote:Yep, I've got a Le Creuset cast iron ridged skillet for steaks (which I got cheap, of course...)
Works very well


Mine is just very heavy raw cast iron of the type you need to season very well before using and just gets better with age.

John

JMN2
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Re: Which steak?

#82748

Postby JMN2 » September 22nd, 2017, 3:38 pm

Flavoured butters, a blast from the past! Today I will make Bordelaise steak butter. I have an onion and small bottle of wine, soften the chopped onion in butter on a pan, add wine and let it cook and wine to reduce almost to nothing, end up with very red onions. Mix these in softened butter, some pepper, salt if needed, garlic. For those moments when you can't be ar*ed to make a sauce for your steak.

JMN2
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Re: Which steak?

#86334

Postby JMN2 » October 6th, 2017, 4:30 pm

JMN2 wrote:Flavoured butters, a blast from the past! Today I will make Bordelaise steak butter. I have an onion and small bottle of wine, soften the chopped onion in butter on a pan, add wine and let it cook and wine to reduce almost to nothing, end up with very red onions. Mix these in softened butter, some pepper, salt if needed, garlic. For those moments when you can't be ar*ed to make a sauce for your steak.


Tried that with pork chops but now is the true test, two sirloin steaks almost too far gone, pepper, salt, rosemary, olive oil. Then the flavoured butter and french fries with ketchup on top because I am a philistine.

JMN2
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Re: Which steak?

#127294

Postby JMN2 » March 22nd, 2018, 8:21 pm

As my week-end started early with a liquid lunch after some ball-busting flooring work I had my reduced price 75p house salad with some caesar dressing, then a £3 sirloin steak, pepper and salt, all from Morrisons. Simple and did the job.


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