Nice Steak!

[Rain]

yeah thats the same deal ceramic BBQ/Grill/Smoker (depends how you heat it up and what you add to the coals)

Nick they offer a few sizes i think MAYBE the smallest one they offer can be used on a balcony.

But after seeing (and eating) some food cooked on one, its really really nice. I was sold on it and im getting one

[kismetcapitan]

you bloody bastards, all of you!

I used to eat steak five times a week before I moved to Korea in 2002. Now, I'm lucky to get around to eating it once a month. £30/kg on average here, the highest beef prices in the world.

btw, if anyone saw on TV riots of angry Koreans protesting the importation of American beef, well, the first shipments of US beef hits shelves Monday and its all sold out. Damn. What I wouldn't give right now for a real Angus ribeye steak. I baste mine in butter before grilling them, or smoke them - smoke extract in the city, but back home in Ohio once upon a time in my life, we'd soak mesquite briquets in water then toss them on the coals before grilling the steaks.


here's a pic of some really good stuff; premium Korean beef. A lot like the Japanese stuff. And you pay an arm and a leg for it (yes, those two steaks, half a pound each, work out to £50/kg)

A great steak that I like to make (but is hard to do indoors) is cajun blackened steak. You take a well seasoned iron skillet, heat the bejesus out of it until its practically glowing, then you throw in the steaks, completely coated in melted butter and "blackened steak magic" herb powder. Takes about a minute per side, maybe less, and you sear in everything, all the heavenly goodness, with the steak covered in a cajun crust and perfectly rare on the inside. oh, lordy.

Ah, forgot the best part! Steak sauce. Instead of A1 or Worcestershire, or some fancy demi-glace, go Asian - karashi-yaki. Yellow mustard, sugar, corn oil, and soy sauce. I used to make it up by the gallon, and then have a good old American ribeye with Japanese sauce and steamed rice. Ohhhhh.

Dammit, I'm dying for steak so bad now, I'm gonna try to get me and the missus on the Atkins diet

btw, how do you fellows take your steaks? Oftentimes (especially when eating Korean BBQ and we're grilling up slices of raw beef over charcoal), I'll merely brown the sides and eat it with the stuff about 90% raw. There's even a sort of steak tartar in Korean cuisine, called yook-hwe, which is raw beef mixed in sesame oil and some secret spices in very moderate amounts.

[Mookistar]

try buying your steak from a proper butchers.

some of the fillet my guy does is unbelievable. drowning in pepper sauce.

drooool

mook

[xaero1]

Well true to my word I cooked steak last night and it was fantastic. It was so good I'm having it again tonight!

I tend to put salt and pepper on both sides of mine before I cook. Or if I'm lucky I use garlic salt instead. A chef once told me that the best way to cook steak is to seal both sides in a hot, dry, frying pan before finishing under a grill or on a BBQ. Where I am now, I have neither so I had to chuck them in the oven for a minute or two to cook the insides. I waited until the blood started to seep out then they were ready - magic. I like mine medium so they have a small amount of pink inside and are still pretty tender. I also like to eat the fat on the edges as long as it is well cooked and crispy.

Oh and if anyone here is seriously into beef, then try and get hold of some beef chops. Those things are seriously good. They're about 5 times the size of a pork chop and you have to oven cook them because they're so thick.

[kismetcapitan]

Originally Posted by Mookistar

try buying your steak from a proper butchers.

some of the fillet my guy does is unbelievable. drowning in pepper sauce.

drooool

mook

I'll have to search far and wide for a reputable butcher. It's very common practice for a butcher to sell cuts of NZ beef, and pass it off as the really expensive Korean stuff. The fraud is so widespread that it's constantly on the news and you can only trust the grocery stores, unless you really do your homework.

[turboslippers]

Mmmmm...nice one Legan, making me all hungry. Not that it's a problem as I'm sat here waiting for the missus to finish her make up so we can out to our fave local restaurant for dinner. Fingers crossed they'll be a nice bit of steak somewhere on the menu and hopefully scallops for starters.
I always have me home steak with a homemade BBQ sauce consisting of

Mostly Tomato sauce
Bit of english mustard
Dash of worcester sauce
Lots of Tabasco

Lovely!

[xaero1]

Originally Posted by xaero1

Well true to my word I cooked steak last night and it was fantastic. It was so good I'm having it again tonight!

Steak for dinner two nights in a row. Life is good





As you can tell, I don't care for presentation. Just look how perfectly the steak has been cooked though...

[Kanzen]

I reckon a cast iron griddle is the way to go if you only have a gas hob.

Clothes Airers > Griddle Pan> Cast in Style > Cookware > Griddle Pan

You can't get a frying pan hot enough, and I don't rate grilled/over cooked steaks.

Best steak I've ever had was in NZ at a mates place.
He slowly cooked some thick cuts from a local butcher on the BBQ - perfectly pink all the way through and they were so tender they practically melted in your mouth.

They only way to get the really good stuff is from local butchers. Supermarkets are a waste of time, at least in the UK.

[DCD]

man this thread has got my mouth watering...time for another steak me thinks!

BTW...if you fancy an alternative to meat this is what I had last night.

[Kanzen]

That'll do as a nice starter, but the cost of crab in Japan is insane !!

[Chilli]

Nice1 Sky 1t - guess what me & the missus had for tea last night cause of this thread & the pics - that pepercorn sauce came out nicely too

as xaero sais - so damn nice i'm cooking it again tonight

A great big fat juicy Rib-eye marinated for a few hours in a combo of teryaki sauce, mustard powder, sugar & crushed garlic then seared for a few mins either side on a smokin griddle pan & served with cajun potato wedges, sour cream & chive dip & a side salad - smothered in that pepercorn sauce

[Richf]

Peppercorn sauce

butter
double cream
Peppercorns ground in pestle and mortar and add to pan
Add flour to thicken

Simple yet effective and none of this Carnation rubbish

Waitrose Aberdeen Angus beef is about as good as supermarket steaks can get imo

I'll be having steak tonight but i like it rare, rare, rare in the words of Dennis Leary "Just bring me the cow i'll carve off what i want and ride the rest home!!"

I use a griddle pan just like the one pictured on my halogen hob , get it hot add a knob of butter and then the steak

[Benji Linney GTC]

not the best pic (just used camera phone)


went for sushi last night. chose a kobe wagu steak.

most expensive (£25), smallest but best steak ive ever had

[sky 1t]

^Oh Ben those garlic flakes on top of the Steak are beautiful mmm...think i'll have to give my local Japanese Tapanyakki a visit soon.

It's expensive Ben like you said but you ain't lived 'til you had Japanese food, especially when a Chief cooks it in front of you while entertaining you at the same time by juggling the food & breaking those eggs on purpose.

Unforunately most of the Stoneage/Old fashioned people in the UK still think that all Japanese food is raw fish & would rather have a greasy portion of fried fish n chips.

[Mendoza]

I am partial to a bit of home made barbecue sauce with a good rare steak, covered in butter, salt and pepper - then dry-fried, then finished in a pre-heated (hot hot hot) oven for a couple of mins. Should be a good inch and a half plus thick.

Barbecue Sauce

1/2 cup Ketchup
1/4 cup Brown sugar
3 tbsp Vinegar
1/4 tsp Mustard powder
2 tbsp Cooking oil
1/2 tsp Pepper
Pinch Salt
1/4 tsp Paprika
1/4 cup Water
1/4 tsp Worcestershire sauce

Add all ingredients to pan and get to simmering point for 5 mins.