The great steak dilemma

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Groovy Gorilla
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Re: The great steak dilemma

Post by Groovy Gorilla »

The traditional Australian Yakiniku is the minute steak :lol:
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Bentley
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Re: The great steak dilemma

Post by Bentley »

I thought this guy was an Aussie? I never even heard the name till I started visiting this site...
Davo wrote:American celebrity chef Adam Perry Lang...
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Davo
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Re: The great steak dilemma

Post by Davo »

Nah Bentley, he's a french trained Chef from New York

http://www.adamperrylang.com/about

He's recently teamed up with Jamie Oliver last year to start a Barbacoa restaurant in London UK somewhere.

Merry Xmas Bentley...hope you get to spend it in your new place...is it finished yet?

Cheers

Davo
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magste
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Post by magste »

Wouldn't the best way to get even heat all around plus a good Mallard crust be to deep fry the entire steak??? ;-)
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beachbums
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Re: The great steak dilemma

Post by beachbums »

Bentley wrote:I thought this guy was an Aussie? I never even heard the name till I started visiting this site...
Davo wrote:American celebrity chef Adam Perry Lang...

Hiya Bentley, Maybe you're thinking of Neil Perry from Rockpool? http://www.rockpool.com/about-neil-perry/


Cheers, Wayne
Smokey
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Re: The great steak dilemma

Post by Smokey »

Steak type dictates what to do with it and there is no point feeding strawberrys to pigs.
How you like it done also dictates what is the best method to use.
Most people like medium well (but think it's pink rare)
If your going to cook a steak that long, Then sure turn often and force the juices up and down.
But that juice has allready left the building. Cut into it and it runs out.

Reverse sear is where it's at but I wouldn't bother unless I have the right product to start with.

I've tried average steaks from butchers or supermarkets both fast turn and a few variations of let sit and I cannot tell the difference. They all leak juice.
That simply leaves me to just put up with both techniques being less then perfect but better than nothing.

Also, Cross hatching and a good crust only needs to be on one side. When one gets there head around that it gives the cook a lot more control over doneness.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
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Davo
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Re: The great steak dilemma

Post by Davo »

Yeah Mick.....i'll go along with that :)

Hope u and family have an awesome Xmas.

Cheers

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Smokey
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Re: The great steak dilemma

Post by Smokey »

Davo wrote:Yeah Mick.....i'll go along with that :)

Hope u and family have an awesome Xmas.

Cheers

Davo
Cheers Davo, and to you and yours. It's been a big cooking day when it wasn't supposed to be :roll:
The missus just placed a brandy and port laden trifle in my man cave fridge that I didn't see comming :lol:
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
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Bentley
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Re: The great steak dilemma

Post by Bentley »

All finished! Moved in the week before Thanksgiving! Most boxes opened and on the shelves, a few things to do...Now just have to get through the long winter and wait for spring to get back to landscaping!
Davo wrote: Merry Xmas Bentley...hope you get to spend it in your new place...is it finished yet?

I think you are right!
beachbums wrote:
Bentley wrote:I thought this guy was an Aussie? I never even heard the name till I started visiting this site...
Davo wrote:American celebrity chef Adam Perry Lang...
Hiya Bentley, Maybe you're thinking of Neil Perry from Rockpool? http://www.rockpool.com/about-neil-perry/
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Davo
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Re: The great steak dilemma

Post by Davo »

WOW Bentley...Nice house mate.....makes it all worthwhile doesn't it :D
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Bentley
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Re: The great steak dilemma

Post by Bentley »

It does now...
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DAK
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Re: The great steak dilemma

Post by DAK »

I did a 4 bones Standing Rib Roast yesterday.

Low and Slowed it at 70 degrees until it got to 50c, took it off, let it rest for 20 mins, carved it into 4 think (6cm) steaks, twinned it (as the individual muscle groups were falling apart (always a good sign) then introduced it to the gasser equipt with Grill grates at around 350c for searing. I learned this technique from someone here on the forum a year or so ago and I've not looked back.

Even the father-in-law said it was the best steak he'd ever had.

If I'm only cooking one steak I skip the reverse sear as it tends to dry out the exterior face of the steak and I just use the grill grates. I get the steak to room temp (ish), get the grates hot, put it on one side for 2 mins, flip it then after another 2 mins I flip it back (and try get a pretty cross hatch), then flip my final one for 1 minute. Total cook time of 7 mins then let rest in a wam spot on the BBQ for 7 mins. It works well too but not like the reverse sear.
food&fish
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Re: The great steak dilemma

Post by food&fish »

Narmnaleg wrote:
urbangriller wrote:Heston turns his steak every 15 seconds or so like a madman, he's trying to heat it evenly, when you turn a steak you loose heat from the top side, he's trying to minimise heat loss.....Chris
I must admit that's not what I got from the video at all. He says that the flipping allows the outside to stay hot enough to form a crust without overcooking the inside. I think he is intending to keep the heat mainly on the surface of the meat. I was thinking that this might be a really good method to use in conjunction with a reverse sear. What do you think?
Stick it in a George Forman grill and heat both sides at once :P :lol:
Groovy Gorilla
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Re: The great steak dilemma

Post by Groovy Gorilla »

or the low tech George foreman steak press :)

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had a steak in Mexico done with this method it was excellent
The few Tecates* probably helped too.
* the beer Mexicans put lime into.
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urbangriller
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Re: The great steak dilemma

Post by urbangriller »

Groovy Gorilla wrote:or the low tech George foreman steak press :)

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We used these in the Lunchbar.....I'd have another one in a flash! Handy for all kinds of things!

Chris
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