Chip

Cheaper cuts of meat when cooked correctly are better tasting anyway.

Chip

Anyone slow cook their steaks?

It's a great way of doing it especially if you have friends around. Get a good quality centre cut fillet of beef approx 1kg. Fry in pan until brown all over. Wrap tightly in clingfilm then place in an oven pre heated to 60c. Youll need an oven thermometer to do this to get average temp around 50-60 as the thermostat kicks in and out.

Leave in the oven for minimum of 3 hours but for as long as you want really.

As the beef slowly comes up to temp the enzymes in the meat will break down the proteins into amino acids ie flavor, similar to dry aging.

Allow to stand for 5 mins then remove clingfilm. Meat will be rare and fine to eat then but I usually slice it then put in a red hot cast iron pan for 1 min a side to give it a little colour on the outside. The meat will still be rare so if you like med just give it a little more time in the pan.

All the top restaurants cook like this though they use and expensive sous vide contraption. Try it, you wont regret it.

dpb

Why doesn't the clingfilm melt?

chocolate_o_brian

iTrader: (22)

My mouths watering now

Chip

Has a melting point of around 120c. Foodwrap is different though, do not use foodwrap to cook this way.

Chip

It'll look like this when cooked:

http://www.abc.net.au/tv/cookandchef/txt/s2030116.htm

No grey edges and no worrying whether you have overcooked it either.

wrx300scooby

Been to two nearby stores this morning, both had sold out. Apparently people were running down the aisles when the doors opened

Luan Pra bang

To pan fry always use oil first then add butter later after the pan has cooled for a while to stop the butter burning. If you want to really go to town use a vacum machine to seal the steak in plastic then heat in water at 55 degrees for an hour then sear in a pan on each side for a few seconds to finish.

ScoobyJawa

Personally I find the sainsburys gold packet stuff fantastic. Had many delicious rumps, sirloins and ribeye from them. Not cheap, but always cut to a proper thickness and beats hands down 99% of steak that I eat out. Don't bother anymore and just have it at home......

kingofturds

iTrader: (1)

It's slaughtered, left for 48 hours to chill. Then boned before being vacced and stuck in a chiller for 28 days.

Chip

The stuff I buy isn't, it's hung properly.

daveyj

iTrader: (1)

We only tend to do that to flatten steaks so that they can be cooked quickly for steak sandwiches or salads.

daveyj

iTrader: (1)

Preferred method! We've got water baths going into the pub at the moment. Whilst there is some merit in the release of flavour, etc it is largely for consistency. I dare say it takes a bit of skill out of cooking by eye for a Chef as the computer/thermostat is doing the work for you. It'll be interesting using them a bit more but having eaten steaks that have been cooked in a variety of ways I still prefer cooking over charcoal. Lovely smokey flavour. Just my personal fave.

We also use this, A Mibrasa oven.



Coal fired. Envelopes food in a very high heat and cooks very quickly. Great for fish on service and burgers. I'm 50/50 on it for steaks (kinda cook to quickly really).

warrenm2

If you're doing it in a pan, Heston recommends turning frequently, not once

http://www.channel4.com/programmes/h...t-steak-recipe
http://www.channel4.com/programmes/h...-tips-for-beef