The great steak dilemma
-
- Posts: 371
- Joined: Fri Nov 07, 2014 11:56 am
Re: The great steak dilemma
The traditional Australian Yakiniku is the minute steak
chilling while grilling
Re: The great steak dilemma
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...
Burnt By The Best
Competition BBQ Team
Fresno State University
Go Dogs!
Competition BBQ Team
Fresno State University
Go Dogs!
-
- Forum Administrator
- Posts: 5330
- Joined: Sun Jun 15, 2008 2:44 am
- Location: Albury NSW on the mighty Murray River
Re: The great steak dilemma
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
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
Moderator/ Admin
Weber Q320
Weber Performer Kettle
Weber WSM 18.5
Weber Q320
Weber Performer Kettle
Weber WSM 18.5
Re: The great steak dilemma
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
Re: The great steak dilemma
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.
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.
http://www.aussiecue.com.au
http://www.aussiecue.com.au
-
- Forum Administrator
- Posts: 5330
- Joined: Sun Jun 15, 2008 2:44 am
- Location: Albury NSW on the mighty Murray River
Re: The great steak dilemma
Yeah Mick.....i'll go along with that
Hope u and family have an awesome Xmas.
Cheers
Davo
Hope u and family have an awesome Xmas.
Cheers
Davo
Moderator/ Admin
Weber Q320
Weber Performer Kettle
Weber WSM 18.5
Weber Q320
Weber Performer Kettle
Weber WSM 18.5
Re: The great steak dilemma
Cheers Davo, and to you and yours. It's been a big cooking day when it wasn't supposed to beDavo wrote:Yeah Mick.....i'll go along with that
Hope u and family have an awesome Xmas.
Cheers
Davo
The missus just placed a brandy and port laden trifle in my man cave fridge that I didn't see comming
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au
Re: The great steak dilemma
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!
I think you are right!
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:Hiya Bentley, Maybe you're thinking of Neil Perry from Rockpool? http://www.rockpool.com/about-neil-perry/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...
Burnt By The Best
Competition BBQ Team
Fresno State University
Go Dogs!
Competition BBQ Team
Fresno State University
Go Dogs!
-
- Forum Administrator
- Posts: 5330
- Joined: Sun Jun 15, 2008 2:44 am
- Location: Albury NSW on the mighty Murray River
Re: The great steak dilemma
WOW Bentley...Nice house mate.....makes it all worthwhile doesn't it
Moderator/ Admin
Weber Q320
Weber Performer Kettle
Weber WSM 18.5
Weber Q320
Weber Performer Kettle
Weber WSM 18.5
Re: The great steak dilemma
It does now...
Burnt By The Best
Competition BBQ Team
Fresno State University
Go Dogs!
Competition BBQ Team
Fresno State University
Go Dogs!
Re: The great steak dilemma
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.
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.
Re: The great steak dilemma
Stick it in a George Forman grill and heat both sides at onceNarmnaleg wrote: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?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
-
- Posts: 371
- Joined: Fri Nov 07, 2014 11:56 am
Re: The great steak dilemma
or the low tech George foreman steak press
had a steak in Mexico done with this method it was excellent
The few Tecates* probably helped too.
* the beer Mexicans put lime into.
had a steak in Mexico done with this method it was excellent
The few Tecates* probably helped too.
* the beer Mexicans put lime into.
chilling while grilling
-
- Posts: 9453
- Joined: Sun Sep 14, 2008 8:46 pm
- Location: Perth WA
Re: The great steak dilemma
We used these in the Lunchbar.....I'd have another one in a flash! Handy for all kinds of things!Groovy Gorilla wrote:or the low tech George foreman steak press
Chris
Common Sense is so rare these days it should be a Super Power!