Recipes, home grown goodness, BBQing and food stuff
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Thoughts on this? I've got a 3kg gaucho ribeye and thought this might be worth a shot with some of it. Or better suggestions welcome...
7.5M views · 915 reactions | How do you like your steak? 🥩+🧈=🤤 |...
How do you like your steak? 🥩+🧈=🤤.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
Thoughts on this? I've got a 3kg gaucho ribeye and thought this might be worth a shot with some of it. Or better suggestions welcome...
How do you like your steak? 🥩+🧈=🤤.
I don't trust that guy because he overcooked that steak. Is gaucho ribeye the same as tomohawk steak? If so, the meat is already really rich, I sous vide cooked one a while ago and while tender it was not as good as reverse sear on a BBQ. It was just so much nicer with the fat rendered well. Serve with a fresh made chimichurri sauce
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@canefan I don't actually know, I'm starting to think it's just a ribeye from Brazil.
Google says a tomohawk steak is a ribeye with the bone on, and a gaucho steak is a ribeye from Argentina. So it looks the same. If you have a BBQ, do it on there. Especially if it's charcoal. Cook it low (275F) until you reach just below the level on doneness, remove and rest for 20 minutes, then hard sear the crap out of it on the BBQ, or even in a cast iron pan with butter at that stage. Obviously season with salt, and pepper if you wish prior to cooking
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@canefan surely 'that dude' is taking the piss?
Man invented fire for a reason and the reason is steak.
Like it.
Although it is always fun to play with methods and techniques any chef worth the name should be able to cook a (quality) steak with good results (ie a tender result cooked to desired doneness) just on fire (or at a stretch on iron.
Fuck all this sous vide, reverse sear pissing around. Learn to cook direct on heat.
There was a restaurant chain in Oz and NZ (can't remember the name) that promoted itself on it's 12 hour steaks or some such rubbish, where they were slow cooking whole cuts to rare then finishing them on the grill. Bloody awful and designed so that they could employ shit chefs cheaply. -
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial I'm not named chef
So did you try it out?
Looks way too rich to me. I'm not a fan of steaks cooked in butter, let alone basically boiled in butter!
Surely you could only look a relatively lean steak this way, a tomahawk will be vile cooked like this IMHO.
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@canefan surely 'that dude' is taking the piss?
Man invented fire for a reason and the reason is steak.
Like it.
Although it is always fun to play with methods and techniques any chef worth the name should be able to cook a (quality) steak with good results (ie a tender result cooked to desired doneness) just on fire (or at a stretch on iron.
Fuck all this sous vide, reverse sear pissing around. Learn to cook direct on heat.
There was a restaurant chain in Oz and NZ (can't remember the name) that promoted itself on it's 12 hour steaks or some such rubbish, where they were slow cooking whole cuts to rare then finishing them on the grill. Bloody awful and designed so that they could employ shit chefs cheaply.Nothing wrong with reverse sear. But sous vide only works for lean steaks IMHO. And you can forget that long hours cook unless the beef is a brisket
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@MajorRage having a BBQ on father's day, so not cooking until then. But I was easily talked out of trying this by CF. I'm way too lazy.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage having a BBQ on father's day, so not cooking until then. But I was easily talked out of trying this by CF. I'm way too lazy.
Essentially deep frying a tomohawk steak would be considered a food crime in my house
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@canefan surely 'that dude' is taking the piss?
Man invented fire for a reason and the reason is steak.
Like it.
Although it is always fun to play with methods and techniques any chef worth the name should be able to cook a (quality) steak with good results (ie a tender result cooked to desired doneness) just on fire (or at a stretch on iron.
Fuck all this sous vide, reverse sear pissing around. Learn to cook direct on heat.
There was a restaurant chain in Oz and NZ (can't remember the name) that promoted itself on it's 12 hour steaks or some such rubbish, where they were slow cooking whole cuts to rare then finishing them on the grill. Bloody awful and designed so that they could employ shit chefs cheaply.Sizzlers?
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@canefan surely 'that dude' is taking the piss?
Man invented fire for a reason and the reason is steak.
Like it.
Although it is always fun to play with methods and techniques any chef worth the name should be able to cook a (quality) steak with good results (ie a tender result cooked to desired doneness) just on fire (or at a stretch on iron.
Fuck all this sous vide, reverse sear pissing around. Learn to cook direct on heat.
There was a restaurant chain in Oz and NZ (can't remember the name) that promoted itself on it's 12 hour steaks or some such rubbish, where they were slow cooking whole cuts to rare then finishing them on the grill. Bloody awful and designed so that they could employ shit chefs cheaply.Nothing wrong with reverse sear.
Apart from being unnecessary
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@canefan surely 'that dude' is taking the piss?
Man invented fire for a reason and the reason is steak.
Like it.
Although it is always fun to play with methods and techniques any chef worth the name should be able to cook a (quality) steak with good results (ie a tender result cooked to desired doneness) just on fire (or at a stretch on iron.
Fuck all this sous vide, reverse sear pissing around. Learn to cook direct on heat.
There was a restaurant chain in Oz and NZ (can't remember the name) that promoted itself on it's 12 hour steaks or some such rubbish, where they were slow cooking whole cuts to rare then finishing them on the grill. Bloody awful and designed so that they could employ shit chefs cheaply.Sizzlers?
Nah. I remember they had one in Courtney Place in the movie place. Hog something?
