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Rhys's Steak Thread

Discussion in 'Off Topic' started by Rhys Gardiner, Apr 19, 2013.

  1. Why? Because we can.

    Post steaks you've cooked in this thread and help your fellow RD Steak lovers work up an appetite!

    I'll start off, with a thick-cut T-Bone I had for dinner tonight. From sight, it seemed about 3cm thick when raw, and had a nice big fillet section...

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    Heavily seasoned with salt and ground pepper, and into the pan!

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    Add some beer batter chips, buttered broad beans and a Kopparberg on the side, and this is a nice way to spend an Autumn Friday night!

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    Finally, some pics of the fillet when cut. For my first real thick-cut steak done entirely in the pan, I think I did pretty well to get a nice, even medium-cooked piece of meat!

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    So how about you guys? Show what culinary wonders you've been crafting in the steak kitchen. :)
     
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  2. Ewww!
    It's still raw! ;):D
     
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  3. Ole Marius Myrvold

    Ole Marius Myrvold
    JWB 96-13 Staff

    I need a better camera,
    Beef Wellington:
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    Served with: Asparagus, spinach-filled tomato(heated in oven) and raw-fried potato. The beef wellington consists of puff pastry(right?) filled with a tenderloin covered in a thin layer of mustard, champignon-purèe and dry cured ham!
    [​IMG]

    Homemade Lasagne (that means, homemade tomatosauce, pasta and meat from an animal my friend shot! And yes, I know I lack something in the lasagne ;) )
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    And tons of more I don't have pictures of! :p
    If it hadn't been for the simple reason that I cannot be bothered to make food 8-12 hours a day, I would've taken a slightly different education than I have :)


    EDIT: Woopsy! Never saw the "steak" criteria, I only guessed you called the thread something with steak because that's what you made! Sorry! ;P I won't edit though! I want to brag (or look like an idiot :D)
     
    • Like Like x 3
  4. Hiroshi Awazu

    Hiroshi Awazu
    Off Topic Moderator

    The next time i do a BBQ i'll try to remember this thread.

    Rhys Gardiner, that is a pretty cool steak knife. I've never seen one like that.
     
  5. That's my "rocker knife". I can't use normal knives properly due to my injury, so I use that one to cut my meat. I've had it since I was 5.
     
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  6. So you like yours charred to ash, hmmm? :p I've read stories from people who marinate their steaks raw and just eat them like that! One guy said something along the lines of "I want mine to taste like I've literally just torn it off the animal..." :speechless:

    Here's another one I did last night. I went on a shopping trip to get supplies for my family's dinner - my mum wanted me to get Y-bone/Blade steaks, but she knows I despise them because of that horrid ribbon of gristle. So for my own dinner, I was given freedom to choose what I wanted.

    I searched around a little bit and by chance I stumbled upon this beauty up the back of the shelf - a 450g Porterhouse. For AU$10 it was pretty good value!

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    Resting. I slightly overestimated how long it would take to cook it, due to the steak's thickness. A little charred in places, but definitely not burnt to a crisp.

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    A bit more well done than I wanted it to be, so I wasn't expecting much. But I was surprised at how good it was all things considered - it was very juicy and had a very intense flavour.

    I'll update next time I get hold of a good specimen...
     
    • Like Like x 4
  7. Ole Marius Myrvold

    Ole Marius Myrvold
    JWB 96-13 Staff

    Holy *whatever you might keep holy*
    You really do eat quite a lot of meat don't you? :p

    And I'll probably just keep destroying the thread in the future with pics of non-steak dinners as well ;P
     
    • Like Like x 2
  8. Mmmm wish I had some cuts like that in my fridge! I got some shots of some breaded steak n onions I made the other day when I get a chance I'll upload and add to the steaky goodness of Rhys' thread :)
     

  9. Nah, just nicely grilled through the whole way but still juicy, kinda like below but without the pink... ;)
    I'll post some soon too...

    Yeah, Ive heard of & known a few folks like that, welcome to worm-ville I reckon...:roflmao:


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    Oh, & I know this is a Steak thread, but Bacon should always have some crunchy bits & some floppy bits & on a BBQ, Fried Onions should be a mix of nearly cooked & almost over cooked!
    :laugh:
     
    • Like Like x 1
  10. If it weren't for human dietary requirements and the fact that vegetables/legumes/grains add so much to meals and taste great to me, I'd be a carnivore. Meat is my favourite part of any meal. ;)

    I had another steak dinner on Thursday night!

    For this one, I decided to try for the first time a technique I'd read about: searing the steak in a pan and then roasting it in the oven until it's done.

    While shopping, I stumbled upon this beauty... a 526g Scotch/Rib eye.

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    Sear it, put some butter and garlic salt on top, and into the oven for 25 minutes at 180C...

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    ...And you get this.

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    It was a bit of a haphazard dinner, but I managed to make it work. The buttered broad beans made a return, and I also added some dim-sims. My brother and mother came back home with their own food, and I later got 2 KFC hot and spicy drumsticks.

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    When cut open, the steak was a lovely, healthy shade of pink (sorry Lee... ;)).

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    The garlic seasoning added so much to it, too. Tender, juicy, fragrant and tasty. For my first time trying the sear-and-bake cooking method, I'm pretty proud of that effort! I might do this for any future cuts over 400g.

    Till next time...!
     
    • Like Like x 1
  11. I seem to have neglected this thread a bit. Here are some I did a few weeks ago.

    I went to a local wholesale market and found these premium scotch fillets. Thin-cut, but insane marbling!

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    I fried them and then cooked them in a small benchtop oven to save space. You can see it in the background holding some salt and pepper squid.

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    And here is the meal. One and a half steaks, and on the side, 1) a salad of tomato, snowpeas and avocado, and 2) some fried Enoki mushrooms.

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    To my dismay, I overcooked the steak by my own standards - I probably should have just fried it and left it at that. All the same, it had a beautiful flavour and melted in my mouth, which is what scotch fillet should be like. The marbling certainly helped. Overall happy!

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    More coming soon...
     
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  12. I'm back!

    Going to go back in time a bit, to late May. Me and the family were having a getaway in a rural area, in a house my Mum's friends kindly lent to us for the stay.

    I brought along this - a bone-in rib steak, again in the 500g range.

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    I employed the sear and bake strategy once again:

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    But what is this? No pink? Dammit, I've overcooked it!

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    But not so fast... it was a lovely, tender piece of meat, and the treatment I'd given it ensured that it was full of tasty, melty, buttery goodness. A potential disaster gone strangely right...

    I'll be clearing my back catalog of steak pics, so stay tuned for a few more!
     
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  13. Nah mate, cooked to perfection! ;) :D
     
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    • Agree Agree x 1
  14. About time I posted a new update.

    Found these at my local IGA, some fine scotch fillets!

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    I've started using my family's old cast iron frying pan with great results, and I intended to do the same with these. Yet again, I experimented with preparation methods - this time I salted the steaks raw and left them for about 45 minutes for the salt to osmose and impart some flavour.

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    Into the pan! Instead of flipping only once, I employed Heston Blumenthal's method of flipping once every 30 seconds or so.

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    They turned out great! Some simple vegies and paired with an ice cold Herrljunga pear cider...

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    And the money shot. It seemed that it was far too salty for my preference, but the steak was cooked to a nice medium to medium-well and was tender and juicy. Basting the steak with butter near the end of the cooking helped, too.

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    Where to now, I wonder? Planning on going to my local butcher (whose meat is extremely tasty) and asking for a 700g cut of rib eye or T-bone with the heaviest marbling they can find. We'll see...
     
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  15. Dat color, perfectly cooked indeed.
     
  16. Omer Said

    Omer Said
    Weresloth Staff Premium Member

    We should add a "mouth watering" rating for this thread!...
     
    • Agree Agree x 2
  17. Mapu

    Mapu
    Premium Member

    [​IMG]
     
    • Haha Haha x 2
  18. Bram

    Bram
    Roaring Pipes Maniacs | #27 Staff Premium Member

    There should be a disclaimer coming with this thread: don't open when hungry as I have to go to bed now thinking of those lovely steaks @Rhys Gardiner jumjumjum:thumbsup:
     
    • Winner Winner x 1


  19. Saw this this morning and it cracked me up, had to share in the steak thread XD.
     
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  20. Chris Jenkins

    Chris Jenkins
    Driving til the wheels fall off

    Haven't got pictures to hand, but my steak speciality is as follows:

    10oz sirloin/ribeye
    Mix 1 crushed up beef stock cube with some vegetable oil into a paste and coat the steaks. Leave to sit for 30-40 minutes, add some salt & ground pepper before BBqing.

    Delicious flavour!