Show us your steak and cooking techniques

[Denali]

Hubby bought me a Weber Kettle and I got a GoAnywhere (aka The Baby Weber) for road trips - the GA is a great piece of kit for small cooks.

I use the Inkbird 4T wifi thermometer and happy to buy again (when/if they update so we can use 5G)

And dont only do steak on the bbq, I do lobster, whole fish, chicken, whole pumpkin for soup all the time - always a winner.

 

[Buzzard]

I've always struggled with whole fish on the BBQ. Whole pumpkin is something I must try.
My Inkbird is the IBT-4XS

 

[Daver6]

Tonight I cooked a couple of Scotch fillets in the Lodge cast iron pan. They were only 1" thick so I tried something different. Not reverse sear and no into the oven. Just cooked 1 minute each side, then flipped every 30 seconds until internal temp hit ~54C. Very happy with the result.

I intended to take a picture, but I forgot. Ie, too hungry and ate while getting stuck into the wine

 

[TheRealTMA]

Reverse sear. 50C in 90C oven. A little overcooked in oven waiting for Airfryer chips.

 

[lovetravellingoz]

Why do people buy tomahawks when you have to pay an extra $10 just for the bone?

1/ Because I do not have to. After adjusting for the bone I tend to find it cheaper than equivalent eating steaks.

2/ The Tomahawk is a fantastic tasting piece of meat. Beautiful flavour, succulent from the fat content and extremely tender.

 

[TheRealTMA]

1/ Because I do not have to. After adjusting for the bone I tend to find it cheaper than equivalent eating steaks.

2/ The Tomahawk is a fantastic tasting piece of meat. Beautiful flavour, succulent from the fat content and extremely tender.

It’s just rib eye, rib on the bone, with longer bone. YMMV.

Prime Rib vs Ribeye Steak vs Tomahawk Steak-What's the Difference?

Prime rib: this big cut of meat is a holiday favorite. But what actually is it? We share some bite-sized knowledge & break it down!

redmeatlover.com

Tomahawks Are Pound-For-Pound The Biggest Scam In The Steak World - FoodBeast

Don't be fooled, you're paying double the price for nothing. The proof is in the bone.

www.foodbeast.com

 

[kookaburra75]

Tonight I cooked a couple of Scotch fillets in the Lodge cast iron pan. They were only 1" thick so I tried something different. Not reverse sear and no into the oven. Just cooked 1 minute each side, then flipped every 30 seconds until internal temp hit ~54C. Very happy with the result.

I intended to take a picture, but I forgot. Ie, too hungry and ate while getting stuck into the wine

I know some will find this method controversial, but it works ok for me.

Heston Blumenthal's perfect steak

Cook the perfect steak by following Heston Blumenthal's recipe. He says, "By flipping the meat every 15–20 seconds, the steak will develop a crisp, flavoursome exterior without being overcooked in the centre. After cooking, it is important to remove the old oil from the pan and then, after a couple…

www.sbs.com.au

 

[Anna]

Australia Day so I'm planning lamb steak for tonight, any AFF tips?

 

[Denali]

Australia Day so I'm planning lamb steak for tonight, any AFF tips?

Lamb comes in steak?

For a lamb roast, garlic. Lots of it because you measure that with your heart and not a recipe I put lots of garlic and rosemary and snake my coals for a slow & low cook. I also use a couple of chunks of mesquite wood.

I hate lamb. Hate. but if I use mesquite it almost is edible for me but my Greek mum in law and hubby always asked for 2nds.

 

[lovetravellingoz]

It’s just rib eye, rib on the bone, with longer bone. YMMV.

Prime Rib vs Ribeye Steak vs Tomahawk Steak-What's the Difference?

Prime rib: this big cut of meat is a holiday favorite. But what actually is it? We share some bite-sized knowledge & break it down!

redmeatlover.com

Tomahawks Are Pound-For-Pound The Biggest Scam In The Steak World - FoodBeast

Don't be fooled, you're paying double the price for nothing. The proof is in the bone.

www.foodbeast.com

I often buy Tomahawks when they have been marked down 50%.They rarely mark down rib eye that much. I am talking for me to cook, not buy in a restaurant. I just keep my eye out and grab them at that price when I can.

Like all meats they have surged. Full price allowing for the bone I still find them cheaper.


I think their size frightens off people, and so they are often marked down.


But yes if they were charging for the bone I would not buy.

 

[kookaburra75]

Australia Day so I'm planning lamb steak for tonight, any AFF tips?

Check out the steak recipe from Heston. It has a garlic/rosemary/lemon dressing which would go well with lamb.

 

[MARTINE]

Reverse sear. 50C in 90C oven. A little overcooked in oven waiting for Airfryer chips.

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@TheRealTMA @Pushka @Denali et al
I salute you all
we have a collective of master chefs - well done (well no actually - don’t want to ruin the steak ).
I use Moroccan flavours w lamb marinade ie coughin, paprika, coriander, cardamom and tumeric.
I make a quick cous cous -can be done whilst lamb cooking ( oil in foil tray w onion and pine nuts - heat a little and add vol for vol stock and cous cous/ tightly cover w foil).

 

[Anna]

I hate lamb. Hate.

What don't you like about it? I don't like fatty lamb, but I like lamb steaks, fillet or rump whatever.

I once met someone who disliked chicken, not because they were vegetarian or anything, he just said he didn't like the taste. The one and only person I ever met who didn't like the taste of chicken. (He later died, but that's probably coincidental).

 

[TheRealTMA]

I know some will find this method controversial, but it works ok for me.

Heston Blumenthal's perfect steak

Cook the perfect steak by following Heston Blumenthal's recipe. He says, "By flipping the meat every 15–20 seconds, the steak will develop a crisp, flavoursome exterior without being overcooked in the centre. After cooking, it is important to remove the old oil from the pan and then, after a couple…

www.sbs.com.au

Yes we used that technique for years before I moved onto the Reverse Sear method. Hestons's method does work well.

 

[TheRealTMA]

I'm waiting for my Meater thermometer to arrive so I can try using the new AirFryer for a low temp 75C reverse sear (20 mins?) to internal temp of 45C followed by 2-3m at 200C tpo finish off. Anyone tried this?

 

[MARTINE]

Yes we used that technique for years before I moved onto the Reverse Sear method. Hestons's method does work well.

Thanks people
I’m going to try this

 

[VPS]

I'm waiting for my Meater thermometer to arrive so I can try using the new AirFryer for a low temp 75C reverse sear (20 mins?) to internal temp of 45C followed by 2-3m at 200C tpo finish off. Anyone tried this?

no but interested to hear the outcome

 

[TheRealTMA]

no but interested to hear the outcome

We are here but to serve…

Post automatically merged: Jan 26, 2022

Thanks people
I’m going to try this

we demand photos!

 

[tgh]

All very intellisting….Just two ma+pa steaks for us oldies is swmbo domain and she mostly gets them spot on.
My domain (was) being handed a tray piled with 20 + chunks of dead cow to be processed on the big bbq outside near the pool to feed a small multitude.
I mostly relied on er …. (male colloquial word starting with a) with not a gadget in sight... but also mostly received ticks from the multitudes.
I plan to buy a little gas bbq for the balcony on the new build and with my new found aff steak-ucation.. will also buy myself a thermometer..

 

[Denali]

Going to fire up the baby Weber tonight with olive pip heat beads for some scotch steaks. A late Aussie day bbq as I worked all-day yesterday.