stquinto Posted November 24, 2021 Share Posted November 24, 2021 2 hours ago, Mickep said: There's a bit of a clique group at a few restaurants in Melbourne who are doing the reverse sear thing for some of the various cuts of steak they serve. They place the room temp cut of meat in an oven at about 90 degrees and wait for the meat to be warmed through to the likeness of the customers request and then seared for a minute on each side....haven't tried this method yet. The sear after the smoking of some cuts of meat is really tasty I have to say. I’ll try that next time mate. The slow cook works a treat: I’ll sear after to see if it makes a difference. The steak needs to be a decent thickness for it to work but why not sear after. If you cook at 80 degrees it doesn’t need to rest either. Will get posting soon 1 Link to comment Share on other sites More sharing options...
ben 10 Posted November 24, 2021 Share Posted November 24, 2021 7 hours ago, Classic Brewing Co said: Definitely with you on that one If there is blood you need a new butcher. It's not blood. Blood is drained. 1 Link to comment Share on other sites More sharing options...
stquinto Posted November 24, 2021 Share Posted November 24, 2021 On 11/11/2021 at 10:54 PM, Classic Brewing Co said: I was kinda thinking it may have been a cork where you are, good idea, take it back, get another Good things happen to he who is patient Phil, special offer in the local supermarket... (about 38 AU$) 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted November 24, 2021 Share Posted November 24, 2021 9 hours ago, stquinto said: 11 hours ago, Mickep said: There's a bit of a clique group at a few restaurants in Melbourne who are doing the reverse sear thing for some of the various cuts of steak they serve. They place the room temp cut of meat in an oven at about 90 degrees and wait for the meat to be warmed through to the likeness of the customers request and then seared for a minute on each side....haven't tried this method yet. The sear after the smoking of some cuts of meat is really tasty I have to say. I’ll try that next time mate. The slow cook works a treat: I’ll sear after to see if it makes a difference. The steak needs to be a decent thickness for it to work but why not sear after. If you cook at 80 degrees it doesn’t need to rest either. Will get posting soon Sainter, the ones I've seen done here are really thick steaks. And yep no rest required - bonus. Looking forward to your pics of the finished work mate 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted November 24, 2021 Author Share Posted November 24, 2021 10 hours ago, stquinto said: Good things happen to he who is patient Phil, special offer in the local supermarket... (about 38 AU$) Wow Good Buy. 1 Link to comment Share on other sites More sharing options...
stquinto Posted November 25, 2021 Share Posted November 25, 2021 Beauty of a wine Phil. Had half a bottle left, so I even had it with fish. I know you shouldn’t but hey! I can have red wine with everything. Alright, not with cornflakes 1 Link to comment Share on other sites More sharing options...
ben 10 Posted November 26, 2021 Share Posted November 26, 2021 11 hours ago, stquinto said: so I even had it with fish. fish and bacon and...? 1 Link to comment Share on other sites More sharing options...
stquinto Posted November 26, 2021 Share Posted November 26, 2021 1 hour ago, disgruntled said: fish and bacon and...? Not a bad recipe mate - pan fried cod with well-done bacon, sitting on top of buttery carrots. Works quite well surprisingly enough 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted November 26, 2021 Author Share Posted November 26, 2021 3 hours ago, stquinto said: Not a bad recipe mate - pan fried cod with well-done bacon, sitting on top of buttery carrots. Works quite well surprisingly enough I am thinking Chips/Salad-Coleslaw/a wedge of lemon & a red or white wine, who cares. 2 Link to comment Share on other sites More sharing options...
stquinto Posted November 30, 2021 Share Posted November 30, 2021 Rack of Kiwi lamb, green beans with garlic, herbs and panko breadcrumbs, and mac cheese. SWMBO has taken a shine to the Penfolds 5 Link to comment Share on other sites More sharing options...
Pezzza Posted December 1, 2021 Share Posted December 1, 2021 Local Village Butcher TBone cut to order - one and three quarter inch thick - Dave said he even got the tape measure out ; ) Cryovacced cold stored for a few weeks - dressed up with EVOO Cab Sauv and fresh picked Rosemary n fresh grind Black Pepper. Then oven slow bake prior to reverse sear - beautiful flavour and gentle texture Will try a grill sear rather than the plate next time for the LOLs : ) Recommend with glass or two of Barossa Shiraz off Ebenezer Terroir e.g. see below link https://schulzwines.com.au/buy-wines/ 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted December 1, 2021 Share Posted December 1, 2021 24 minutes ago, Itinerant Peasant said: Local Village Butcher TBone cut to order - one and three quarter inch thick - Dave said he even got the tape measure out ; ) Cryovacced cold stored for a few weeks - dressed up with EVOO Cab Sauv and fresh picked Rosemary n fresh grind Black Pepper. Then oven slow bake prior to reverse sear - beautiful flavour and gentle texture Will try a grill sear rather than the plate next time for the LOLs : ) Recommend with glass or two of Barossa Shiraz off Ebenezer Terroir e.g. see below link Looks Bloody awesome mate, what temp did you do the bake at and for how long? 2 Link to comment Share on other sites More sharing options...
ben 10 Posted December 1, 2021 Share Posted December 1, 2021 3 hours ago, Itinerant Peasant said: EVOO Cab Sauv Oily mouthfeel? 1 1 Link to comment Share on other sites More sharing options...
Pezzza Posted December 1, 2021 Share Posted December 1, 2021 2 hours ago, Mickep said: Looks Bloody awesome mate, what temp did you do the bake at and for how long? Temp was 125 ish... and time of bake - too long I was on the juice and had some distractions and forgot about it - I think the guns cook till certain temperature is reached - next time I will probs do the bake for 25-30 mins and then sear... sorry cannot be of better help @Mickep and be happy to be advised re the baking temp and time meself. This is off Serious Eats who have some good recipes... https://www.seriouseats.com/how-to-reverse-sear-best-way-to-cook-steak Temperature and Timing for Reverse-Seared Steak For 1 1/2–Inch Steaks in a 250°F (120°C) Oven Doneness Target Temperature in the Oven Final Target Temperature Approximate Time in Oven Rare 105°F (40°C) 120°F (49°C) 20 to 25 minutes Medium-Rare 115°F (46°C) 130°F (54°C) 25 to 30 minutes Medium 125°F (52°C) 140°F (60°C) 30 to 35 minutes Medium-Well 135°F (57°C) 150°F (66°C) 35 to 40 minutes The fact is tho - it was absolutely beautiful tasting and texture even tho I did overdo the bake-first-step... It does help to pay attention 2 Link to comment Share on other sites More sharing options...
Pezzza Posted December 1, 2021 Share Posted December 1, 2021 16 minutes ago, disgruntled said: Oily mouthfeel? Was a light rub prior to the bake so no did not pick up any oily mouthfeel... do you consider EVOO a bad thing for steak? Link to comment Share on other sites More sharing options...
ben 10 Posted December 1, 2021 Share Posted December 1, 2021 5 minutes ago, Itinerant Peasant said: Was a light rub Sorry, I thought you were drinking EVOO Cab Sav! 3 Link to comment Share on other sites More sharing options...
Pezzza Posted December 1, 2021 Share Posted December 1, 2021 9 minutes ago, disgruntled said: Sorry, I thought you were drinking EVOO Cab Sav! Now you're onto something @disgruntled Diss! Mmm... well maybe that has already been discovered... mixed with a low acidity vinegar = salad dressing? ; ) 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted December 1, 2021 Author Share Posted December 1, 2021 12 minutes ago, Itinerant Peasant said: The fact is tho - it was absolutely beautiful tasting and texture even tho I did overdo the bake-first-step... It does help to pay attention It sure looked like a nice steak man, I just prefer a sear on both sides & cook it medium, turning once, rest & eat but we are all different. I am having Pork Sirloin Steaks tonight with Hasselback Potatoes & Greens & a bottle of Annie's Lane Shiraz . Obviously I cannot cook them medium but I will do them in a skillet with garlic, rosemary, cracked pepper & sea salt. 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted December 1, 2021 Author Share Posted December 1, 2021 9 hours ago, stquinto said: Rack of Kiwi lamb, Great looking Lamb Squinto, when I come around I want mine slaughtered first !! 2 Link to comment Share on other sites More sharing options...
ben 10 Posted December 1, 2021 Share Posted December 1, 2021 20 minutes ago, Classic Brewing Co said: Obviously I cannot cook them medium Yes you can. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted December 1, 2021 Author Share Posted December 1, 2021 1 minute ago, disgruntled said: Yes you can. Yeah I know but it's better to get the meat up to a safe temp, especially Pork, at least 63c. But anyone can do what they want. 1 1 Link to comment Share on other sites More sharing options...
ben 10 Posted December 1, 2021 Share Posted December 1, 2021 1 minute ago, Classic Brewing Co said: especially Pork, at least 63c. Pork is okay now, not infested with worms and parasites. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted December 1, 2021 Share Posted December 1, 2021 Some helpful cooking hints to remember: Pork doesn’t need to be overcooked to be safe. In fact, pork can be eaten with a hint of pink in the middle (with the exception of mince and sausages). 1 Link to comment Share on other sites More sharing options...
stquinto Posted December 1, 2021 Share Posted December 1, 2021 4 hours ago, Itinerant Peasant said: Local Village Butcher TBone cut to order - one and three quarter inch thick - Dave said he even got the tape measure out ; Holy Cow IP, that looks amazing You fellas have deffo got me onto trying the reverse sear, thanks for the link, will check it out next time I do a decent-sized steak. Come to think of it, I have a big ole rib steak in the freezer, will get that one out soon. Not this weekend though: it's my searh-and-destroy weekend in Berlin. I'm sh!tting myself that they don't reintroduce lockdown like the Austrians. One more sleep... 1 Link to comment Share on other sites More sharing options...
stquinto Posted December 1, 2021 Share Posted December 1, 2021 42 minutes ago, Classic Brewing Co said: Great looking Lamb Squinto, when I come around I want mine slaughtered first !! Funny that Pihl, I was just thinking I had overcooked it a bit The kids actually preferred the lamb a bit pink. Wonderful cut the rack, but a bit pricey. 1 Link to comment Share on other sites More sharing options...
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