The TD steak thread

[NamPikToot]

I was over in Albuferia Portugal
I had a portuguese steak with shrimps on top
Strange mixture but it was nice

did you ask for rare chips and well done veg?

[Joe 90]

Wanker

[pickel]

I had one too!

That looks delicious.

[Joe 90]

The motherload!



Served with garlic mushrooms and baby new potatoes, cooked to perfection!


Booyakasha 10/10

[kingwilly]

Decent steak, you’re getting better Chitty!

nice char, just a shame you overcooked it

[BLD]

You're steak went from 16 quid down to less than a fiver. Great result

[Joe 90]

You're steak went from 16 quid down to less than a fiver. Great result

And it was the best steak I've ever eaten, kerching!!!

[cyrille]

a shame you overcooked it

A shame, but somewhat predictable.

[Joe 90]

Beans or salad??

That is the conundrum..



Beans naturally..

[Troy]

^ Have the salad as a starter rather than with the steak and throw away the chips, just eat with some veg, e.g. green beans.

You'll thank me later.

[cyrille]

green beans.

He'll probably read that and think you must be tripping.

[kingwilly]

Double post

[kingwilly]

Here’s a proper steak. Prime Rib, medium rare. Entree of mushrooms, prawns and bone marrow.

[bsnub]

Here’s a proper steak.

Indeed, it is Willy. Indeed, it is.

[pickel]

medium rare

I would call that rare, bordering on blue. Looks good though.

[kingwilly]

Fair call, definitely more rare than med rare. It was damn good.

[Joe 90]

That's ruddy raw!!

[bsnub]

That's ruddy raw!!

Wed all are aware that you know fuckall about a good steak. Stick to your shoe leather.

[kingwilly]

That's ruddy raw!!

Not at all. This is raw.

[kingwilly]

Another day, another perfectly seasoned and cooked tomahawk.

[cyrille]

Looks delicious!

[kingwilly]

It was, thanks. And even the dog was happy as he received the bone.

[BLD]

I would pay good money for that in a restaurant

[kingwilly]

Burp.

[Edmond]

Have naturally been moving towards a daily diet consisting of crunchy green salads + clean meat (beef steak, salmon, chicken breast) 2-3 times a day, and looking to move it up a notch.

There's a place nearby that retails Aussie steaks so gave 'em a whirl to test half a dozen or so.

I'm usually a ribeye man, but didn't like the look of theirs, so just picked up 3 striploins and 3 tenderloins to experiment with.

Prep and cook is always the same.

Room temperature.
slather and massage with EEVO.
Very generous grinds of black pepper corn and Himalayan rock salt.
Into a smoking hot dry pan.

Rest covered for 5 minutes once seared.

The striploin is way too thin once defrosted.

60 seconds on one side, 45 on the other.






May get a few more and keep in the deep freeze for utter emergencies.

The tenderloin.

2 minutes on one side, 1 minute on the other.





Not bad, better than the striploin.


Took out another strip-o to get through them before experimenting with a different retailer.



Will probably do her tonight with a few Hoegaarden before Sober October kicks in.


From this retailer, I'll stick with the tenderloins.


Will experiment with a different retailer next week, hopefully with ribeyes and tenderloins.