ALDI Tomahawk Steak

rosecran · Post by **rosecran** » Mon Feb 09, 2015 9:45 pm

ALDI's Tomahawk Steak will be on Red hot deals this Wednesday. $15 Per kg I believe.

eXpeLL · Post by **eXpeLL** » Mon Feb 09, 2015 10:36 pm

Oooooo! I have the afternoon off on Wednesday. Maybe steak night ...... again. Thanks for the heads up rosecran.

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wedwards · Post by **wedwards** » Mon Feb 09, 2015 10:44 pm

Awesome thanks! They are some seriously tasty eating.

Mixin · Post by **Mixin** » Mon Feb 09, 2015 11:07 pm

Woohoo! Might be going into work late I think..... Important doctor's appointment

food&fish · Post by **food&fish** » Tue Feb 10, 2015 7:55 am

Funny thing happened I often buy aldi and last week some aldi steak 2 in a pack one the first night just seared it was great next night did exactly the same[as far as I know] and it was tough as

Narmnaleg · Post by **Narmnaleg** » Tue Feb 10, 2015 8:29 am

Thanks for the headsup Rosecran. I'll go on an aldi raid tomorrow.

eXpeLL · Post by **eXpeLL** » Wed Feb 11, 2015 1:47 pm

Got mine

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Mixin · Post by **Mixin** » Wed Feb 11, 2015 5:38 pm

I picked up a few as well.

Plan for one of them is a sear over charcoal, then into the oven like a roast (only way my wife will eat a cut of beef that isn't minced first).

I'd also like to try a sous vide and then a final sear, but the "handle" is too long to fit in the sous vide!

So my other thought is a slow run in the GMG DC when I get it this weekend, keep it on low until it gets to 52c internal, then try out the "open flame technology" and sear it at the end.

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eXpeLL · Post by **eXpeLL** » Wed Feb 11, 2015 7:00 pm

Searing post sous vide with some little mates. It just fit in the Sous Vide Supreme. Brought it up to 54 internal then onto the Kamado Joe at 700 F with Gidgee.

Fanbloodytastic.

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Smokey · Post by **Smokey** » Wed Feb 11, 2015 7:10 pm

Nice near well done steak there expell.

Did anyone notice if they had the boned out fillet roasts at the same price? From memory that's what happened last time

eXpeLL · Post by **eXpeLL** » Wed Feb 11, 2015 7:32 pm

Smokey wrote:Nice near well done steak there expell.
Did anyone notice if they had the boned out fillet roasts at the same price? From memory that's what happened last time

I would agree with you there (medium) but SWMBO was sharing (given the size of the thing) and that's the way she likes it. Must admit though that there was no smokey flavor which I expected given it was sous vide. My next attempt will be another crack at reverse sear to capture the smoke flavour.

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gnol · Post by **gnol** » Wed Feb 11, 2015 7:51 pm

Mixin wrote:I picked up a few as well.

Plan for one of them is a sear over charcoal, then into the oven like a roast (only way my wife will eat a cut of beef that isn't minced first).

I'd also like to try a sous vide and then a final sear, but the "handle" is too long to fit in the sous vide!

So my other thought is a slow run in the GMG DC when I get it this weekend, keep it on low until it gets to 52c internal, then try out the "open flame technology" and sear it at the end.

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Looks awesome. I want some.

rosecran · Post by **rosecran** » Wed Feb 11, 2015 11:02 pm

Did a 14 hour sous vide at 53c I think, then sear, when it was on special last time. Had to trim the bone a bit. (sorta defeats the purpose)

hoddo · Post by **hoddo** » Thu Feb 12, 2015 11:27 am

That's a nice looking bit of meat, I was to busy yesterday so did the round of the local Aldi's this morning. They sure sell out fast, from 3 stores I managed to get 6 steaks. My local butcher was scratching his head, he said he cant buy that cut wholesale under $20 a kilo. Think I might have to try that sous vide method.

Smokey · Post by **Smokey** » Thu Feb 12, 2015 11:45 am

eXpeLL wrote:
Smokey wrote:Nice near well done steak there expell.
Did anyone notice if they had the boned out fillet roasts at the same price? From memory that's what happened last time
I would agree with you there (medium) but SWMBO was sharing (given the size of the thing) and that's the way she likes it. Must admit though that there was no smokey flavor which I expected given it was sous vide. My next attempt will be another crack at reverse sear to capture the smoke flavour.

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All good mate, the comment wasn't in jest, everyone has their preference and most people like there steak just as you have cooked

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