Critique my Steak Thread.

Matt_C

Worst steak ever recently. Normally I buy the shrink-wrapped, off-the-shelf rib-eye from Tesco's Finest range (because they're usually thicker than the "normal" pre-packed derivatives) but last week or week before I didn't see any to the thickness I wanted, so I took a walk by the butcher counter and they had a rib-eye joint there, so I asked for a 1.5" thick piece to be cut. Annoyingly, and I didn't notice at the time, she cut it slightly wonky so it was a lovely thickness from one side but not the other. But still, it looked a nice bit of meat; lovely "fresh looking" red colour, as opposed to the more deep-red colour you get on the pre-packed stuff. I expected this to be a good steak. Left it out to stay room temp, fired up some coals in the chimney for my preferred cook style : I stick it in a 200º oven for 3-4 mins to get the inside warmed up, then throw it atop the chimney while it's on full chat and sear the hell out of it. I like it to come off a lovely medium-rare, rich brown on the outside with lovely black sear marks, and a soft, juicy, pinky goodness in the middle.

When the steaks come out the oven they're usually a light grey colour on the outside, and juices are already coming out - this one came out almost the same colour as it went in, and just as dry. No juices at all. Odd I thought, but then I thought maybe it's because it's fresher and no added water or anything. On the chimney it goes, but it's not browning as I'd expect. Maybe it's not hot enough, as no flames licking up. But I persevered and finally got it an acceptable colour after a couple mins. Rest it in foil and again, next to no juices. Cut open, it was dry, and not medium-rare. Wasn't even medium. I'm not sure I'd call it well done - I'd just call it ruined, I suppose.

So, at least I learned don't buy steak from the butcher counter. Which is a result as at some point I was going to have friends over for "rocket steak" and it would have been a disaster if I'd bought three or four cut steaks from the counter and this had happened.

rousetafarian

Excuse the noob question, which grill rack do you place between the top of the chimney and the meat?

I like the sound of this approach.

busterbenny2001

Looking forward to trying this method too with some fat steaks


How to cook GIANT STEAKS with the chimney sear method - Jess Pryles

Wahreo

The perfect woman

Dark hair and likes meat.........

aVdub

Wonder if adding flavoured wood would work with this.

Matt_C

It's just a standard coal grate for a kettle BBQ. Ebay job, about a tenner (26cm I think). Cut a couple little notches in the top of the chimney so it doesn't rock on that centre bar and it works perfectly.

                                                                       

Matt_C

aVdub

Wagyu from Aldi done in a Sous Vide.

OK but I liked their Rump more.

                                                                       

Matt_C

Looks a touch anaemic to me

busterbenny2001

Mainly for you @Wahreo finally got to do a reverse sear with a decent steak and got a couple of inside shots too!!
Was a tomahawk from a local farm shop cost about £25 but as was silver anniversary this week it seemed fair
Made some chilli onion rings rice salad coleslaw and a stolen idea from miller and carter steakhouse of an iceberg lettuce wedge with bacon honey and mustard dressing mmm