Recipes, home grown goodness, BBQing and food stuff
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
Aussie Day this coming Tuesday, have taken Monday off to make it a 4 day weekend.
It's 4 pm here, hot 33C Sydney day (low to mid 30's for the next 4 days) I'm finishing work now, better half still working so Started on the beers already and now I'm getting dinner ready. Yup, think I've got all bases covered...
For a better angle on the thickness of these...
Moved to Lane Cover here in Sydney in November, found a great butcher who ages their steak properly. Grass Fed Angus and then aged for 28 days. Can't wait to try them..
Those look fucken mint mate
Thanks @mariner4life and @canefan
These things have been sitting in the fridge since I brought them yesterday and salted them. Getting so tempted I'm thinking... Hmmm, carpaccio anyone?
No. Reverse sear to rare, then hard sear and enjoy
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@RoninWC fuck i loooove carpaccio
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC fuck i loooove carpaccio
And I love steak tartare
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
Aussie Day this coming Tuesday, have taken Monday off to make it a 4 day weekend.
It's 4 pm here, hot 33C Sydney day (low to mid 30's for the next 4 days) I'm finishing work now, better half still working so Started on the beers already and now I'm getting dinner ready. Yup, think I've got all bases covered...
For a better angle on the thickness of these...
Moved to Lane Cover here in Sydney in November, found a great butcher who ages their steak properly. Grass Fed Angus and then aged for 28 days. Can't wait to try them..Those look fucken mint mate
Thanks @mariner4life and @canefan
These things have been sitting in the fridge since I brought them yesterday and salted them. Getting so tempted I'm thinking... Hmmm, carpaccio anyone?
No. Reverse sear to rare, then hard sear and enjoy
Will definitely reverse sear. But I'm getting to the point where I want my wife to finish working already so I'm thinking to get them on now and let the smell do the work.
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
Aussie Day this coming Tuesday, have taken Monday off to make it a 4 day weekend.
It's 4 pm here, hot 33C Sydney day (low to mid 30's for the next 4 days) I'm finishing work now, better half still working so Started on the beers already and now I'm getting dinner ready. Yup, think I've got all bases covered...
For a better angle on the thickness of these...
Moved to Lane Cover here in Sydney in November, found a great butcher who ages their steak properly. Grass Fed Angus and then aged for 28 days. Can't wait to try them..Those look fucken mint mate
Thanks @mariner4life and @canefan
These things have been sitting in the fridge since I brought them yesterday and salted them. Getting so tempted I'm thinking... Hmmm, carpaccio anyone?
No. Reverse sear to rare, then hard sear and enjoy
Will definitely reverse sear. But I'm getting to the point where I want my wife to finish working already so I'm thinking to get them on now and let the smell do the work.
You can always low and slow them ready to flame grill when wifey gets home.And don't forget the chimichurri!!! -
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC fuck i loooove carpaccio
And I love steak tartare
yeah me too. the Eastern European version is better than the French in my eyes.
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Funny how the perceived wisdom changes. Used to be get the steak out 30mins early to room temp, sear, only turn once, rest. Now we have overnight salting, don't let it warm, multiple turns, sear last.
I have to wonder if I could actually tell the difference. A well cut and aged steak cooked to the right temp, can't say I'd know whether it was reverse or standard ("forward?") seared.
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC fuck i loooove carpaccio
And I love steak tartare
yeah me too. the Eastern European version is better than the French in my eyes.
How do they do it?
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC fuck i loooove carpaccio
And I love steak tartare
yeah me too. the Eastern European version is better than the French in my eyes.
How do they do it?
it's really the same, just has a difference mix of ingredients (more pickles as you can imagine)
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC fuck i loooove carpaccio
And I love steak tartare
yeah me too. the Eastern European version is better than the French in my eyes.
How do they do it?
it's really the same, just has a difference mix of ingredients (more pickles as you can imagine)
I had it as a main with a ton of fries last time I was in Paris. Burp delicious
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Funny how the perceived wisdom changes. Used to be get the steak out 30mins early to room temp, sear, only turn once, rest. Now we have overnight salting, don't let it warm, multiple turns, sear last.
I have to wonder if I could actually tell the difference. A well cut and aged steak cooked to the right temp, can't say I'd know whether it was reverse or standard ("forward?") seared.
I can't get this level of consistency through the whole cut without reverse sear
If you cook a standard method steak there is always more meat overcooked around the outside
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Funny how the perceived wisdom changes. Used to be get the steak out 30mins early to room temp, sear, only turn once, rest. Now we have overnight salting, don't let it warm, multiple turns, sear last.
I have to wonder if I could actually tell the difference. A well cut and aged steak cooked to the right temp, can't say I'd know whether it was reverse or standard ("forward?") seared.
I can't get this level of consistency through the whole cut without reverse sear
If you cook a standard method steak there is always more meat overcooked around the outside
Looks mint.
Do you use the oven for the initial cook?
My oven is currently challenging- the control panel is busted so you can't see what setting you're on nor what temp
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Funny how the perceived wisdom changes. Used to be get the steak out 30mins early to room temp, sear, only turn once, rest. Now we have overnight salting, don't let it warm, multiple turns, sear last.
I have to wonder if I could actually tell the difference. A well cut and aged steak cooked to the right temp, can't say I'd know whether it was reverse or standard ("forward?") seared.
I can't get this level of consistency through the whole cut without reverse sear
If you cook a standard method steak there is always more meat overcooked around the outside
Looks mint.
Do you use the oven for the initial cook?
My oven is currently challenging- the control panel is busted so you can't see what setting you're on nor what temp
You can use oven. I used my bbq for the whole thing. If you had a dual probe thermometer you can overcome the temperature control issues
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Funny how the perceived wisdom changes. Used to be get the steak out 30mins early to room temp, sear, only turn once, rest. Now we have overnight salting, don't let it warm, multiple turns, sear last.
I have to wonder if I could actually tell the difference. A well cut and aged steak cooked to the right temp, can't say I'd know whether it was reverse or standard ("forward?") seared.
I can't get this level of consistency through the whole cut without reverse sear
If you cook a standard method steak there is always more meat overcooked around the outside
That, looks bloody awesome! Great consistency on the cook. Reverse sear, the only way to achieve this as you say @canefan
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
Aussie Day this coming Tuesday, have taken Monday off to make it a 4 day weekend.
It's 4 pm here, hot 33C Sydney day (low to mid 30's for the next 4 days) I'm finishing work now, better half still working so Started on the beers already and now I'm getting dinner ready. Yup, think I've got all bases covered...
For a better angle on the thickness of these...
Moved to Lane Cover here in Sydney in November, found a great butcher who ages their steak properly. Grass Fed Angus and then aged for 28 days. Can't wait to try them..Fucken snap!!! Great minds and all that - only difference being I waited for a night the wife was out so she didn't judge me for the size of my meat (he he) and I didn't have to share the wine
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Okay, wife finally finished work said, wait, disappeared up the road to the local and came back so I had to delay putting the steaks on but in the end, totally worth it.
Now, in a food and drink coma...
The steaks cut up, sorry not a great view but a full spread view. And yes, this was just for two people.
