STEAK OFF! tell us your special recipe's - Page 2

Van D · 22-01-2007, 01:57 PM

Same way as Lumpen Proletariat for a BBQ, though I still like marinades.

Or we'll do it the more traditional dutch way (especially in winter), which is have it in a pot all day full of butter etc and cook it slowly. In the end it just falls apart and melts in your mouth.

Lumpen Proletariat · 22-01-2007, 05:59 PM

Quote:

Originally Posted by popinfresh

Or we'll do it the more traditional dutch way (especially in winter), which is have it in a pot all day full of butter etc and cook it slowly. In the end it just falls apart and melts in your mouth.

I would be interested to hear more of this style! What cut? What heat? Anything in with the butter?

:

Lumpy

sfr rob · 22-01-2007, 06:01 PM

I love the odd plain steak as well, but i like to have a fancy steak as well.

I have to change butchers i think, OR.. what is the best part of the cow to buy to cut up my self from the butcher?

AUSLANDAU, I cant believe you had a bad experience at Hog's Breath.. I had friends try and steer me clear of it because they said it was crap, and like Mcdonalds etc etc.
But I went, I tried and I keep going back, yeah it's expensive but i love the steaks.

It's interesting to find out how most of you like your steaks, and most marinades seem to be VERY similar.. must be a good thing!

might bang a steak in a bowl tonight & drown it in marinade, and cook it after work tomorrow.... yum!

Cheers
Rob

snortycorty · 22-01-2007, 06:27 PM

Ok after reading this... guess what we are having tonight lol.

I love all the recipes that involve garlic, thanks to everyone for some great ideas!

I once had steak that cut into bite sized pieces, seared each side for about 20 secs, then ate it with raw onoin, soy sauce and wasabi... it was so yummy.
From that experience i now eat my meat very rare, like Dan635 does.

i was always told to have the heat up high at first, turn it down when you put the steaks on and only turn them ONCE! My old man is adamant that it can only be turned once lol And to his credit he cooks the best steaks ever!

congo3sr · 22-01-2007, 07:08 PM

This is a great thread,

: I,d like to find out how everyone cooks snags on the barbie,plenty of alcohol fueled discussions about which snag is best on the barbie and how to cook the things have happened in my backyard,I bet they have in yours too.so give us your secret to the perfect snag on the bbq.
cheers
George

snortycorty · 22-01-2007, 07:28 PM

Quote:

Originally Posted by hotwelder

This is a great thread,

: I,d like to find out how everyone cooks snags on the barbie,plenty of alcohol fueled discussions about which snag is best on the barbie and how to cook the things have happened in my backyard,I bet they have in yours too.so give us your secret to the perfect snag on the bbq.
cheers
George

Snags are great raw

: seriously!

But i do like them cooked not burnt, not too under - done, just right.
Come to think of it i really like a snag with my sauce lol

sfr rob · 22-01-2007, 08:47 PM

ok now were talking...
As some on the yugoslavians would know... there is this fantastic thing called the CHEVAP not prounounced like the car but the other way.....
IT is kind of like a hamburger mix, but 100% better... the ones available at coles etc are VERY bland and taste like **** to be honest.... find your self a decent deli that sells it... roll them into little sausages.. bang em on the barby... cook them till they are almost charcoal, then stuff em down ya throat. AWESOME stuff!

jornsmith · 22-01-2007, 08:54 PM

try marinating steak in ketchap manis for a few hours, its a chinese soy sauce. makes steak tender and extremely tasty

rodderz · 22-01-2007, 10:15 PM

Well I lobbed a steak on the barbie tonight and thought I'de try some of the methods here. There's no way I'de eat a raw bit of meat (which includes blue/rare/mooing) but I coated it in oil, seared it on the hotplate to seal both sides for 2 mins, then put it on a low grill for probably 6-7 mins each side. Came out brown all the way through (best for me) but was very tender and juicy inside. Very nice, good advice here!

As for the snags I like to not overcook, just have an even brown-ness all over, with the holes poked it at the start of the cooking to prevent splitting. Bratwursts and the chili, bacon or chicken and heb snags are great, so are chorizo's

davocol · 22-01-2007, 10:58 PM

Some great advise given here, all of which I use, I am definitely going to have steak for dinner tommorow, I am hungry just thinking about it.

Sourbastard · 23-01-2007, 09:13 AM

Quote:

Originally Posted by rodderz

There's no way I'de eat a raw bit of meat (which includes blue/rare/mooing)

jesus you and spoolman are birds of a feather! Last time he watched me eat a blue steak he went a shade of green!

gozza · 23-01-2007, 09:46 AM

Honey
Wholeseed Mustard
Bit of Orange Juiced
Cracked Pepper and Salt
Bit of Soy and and some oil.....Put in fridge over night then cook the way everone says - Flip Once yadda yadda

bArNsY · 23-01-2007, 09:52 AM

My Lamb chops always have Tuscan Seasoning and usually cooked medium-well done to keep a majority of the people happy

jcxr · 23-01-2007, 10:07 AM

Only one place to buy a steak, Donnybrook pub. 40mm thick pieces of pure heaven. Just of the Hume Hwy past Craigieburn

MotherNatureVer2 · 23-01-2007, 10:30 AM

Well it looks like Im way way too much like Lumpy & SB .........

The only difference to their plans are that I chose whats in my freezer while its still walking around ......... Im sure our cattle tell each other not to **** me off ... hehehehe

Nothing like stress free freshly butchered meat ;)

As for snags ..... you can all keep them .... I have never liked them .... even as a kid .....

**Polyal** · 23-01-2007, 10:40 AM

Quote:

Originally Posted by snortycorty

Snags are great raw

: seriously!

When I was a kid I went through this stage, mum wasn't impressed.

Well, im off to get some steaks tonight...LOL

snortycorty · 23-01-2007, 10:43 AM

Quote:

Originally Posted by Polyal

When I was a kid I went through this stage, mum wasn't impressed.

Well, im off to get some steaks tonight...LOL

Lol my mum wasn't impressed either, especially when she found my uncle sneaking raw bits to me as he was cooking the bbq

Some sausages turned out a little bt shorter than the rest!

**Polyal** · 23-01-2007, 10:44 AM

Quote:

Originally Posted by snortycorty

Lol my mum wasn't impressed either, especially when she found my uncle sneaking raw bits to me as he was cooking the bbq

Some sausages turned out a little bt shorter than the rest!

haha..yeah you have to be careful though, I remember over doing it and feeling like crap.

snortycorty · 23-01-2007, 12:01 PM

Quote:

Originally Posted by Polyal

haha..yeah you have to be careful though, I remember over doing it and feeling like crap.

Never over done it with the snags, I do occassionally over do it with chocolate

:

disco_tezz · 23-01-2007, 12:19 PM

Quote:

Originally Posted by jornsmith

try marinating steak in ketchap manis for a few hours, its a chinese soy sauce. makes steak tender and extremely tasty

I could not agree more, That or add sweet chilli sauce or garlic, or even Worcester Sauce and let it marinade over night,

Lumpen Proletariat · 23-01-2007, 02:29 PM

Quote:

Originally Posted by MotherNature

Well it looks like Im way way too much like Lumpy & SB .........

The only difference to their plans are that I chose whats in my freezer while its still walking around ......... Im sure our cattle tell each other not to **** me off ... hehehehe

Nothing like stress free freshly butchered meat ;)

Yep. Nothing like homekill! But for most people that's impractical, like me now unfortunately. Our's used to be called Lunch, Dinner or after cuts of beef. Topside etc.

The closest beef to our organic homekill I've ever had, is some organic paddock fed beef, from of all places Vanuatu! They feed on that volcanic black soil...Ohhhh mumma it's good!

Lumpy

TZENU · 23-01-2007, 02:47 PM

Quote:

Originally Posted by ratman

Incidentally, if u want an awesome steak - they've won the best steak in world awards more times than anyone, and you're in Melbourne, go in to 'Vlado's' - u just don't know how good a steak can get. A mate and I drove 8.5hrs each way to have a meal there - awesome.

Enough Said!!.. Best Steak in melbourne, i reckon! and they do a good job of matching your meal with a red.

But if im at home nothing beats a Rib Eye barbequed... bit of olive oil, basil, parsley, salt and pepper with a beez neez!!!.. mmm i feel like one right now..

Anyone have any connections with a publisher???...
A FordForums Steak Bible!

**Charliewool** · 23-01-2007, 03:36 PM

To add to this thread... I believe the secret is about having the best meat to begin with!
So... Where IS the place to buy really good steak?
Personally, I use Tasman Wholesale Meats in McDonald Rd Brooklyn.. Their King Island Scotch is to die for!

sfr rob · 23-01-2007, 03:38 PM

hmmm.. there are a couple of abbatoir ( dont know the spelling) joints around my area.. might pop down and check out what they reckon.. cant get any fresher than freshly slaughtered moo!

atec77 · 23-01-2007, 03:44 PM

Quote:

Originally Posted by sfr rob

hmmm.. there are a couple of abbatoir ( dont know the spelling) joints around my area.. might pop down and check out what they reckon.. cant get any fresher than freshly slaughtered moo!

see if you can get some strip line ( thats scotch fillet) and some good rump

Rodp · 23-01-2007, 05:24 PM

Quote:

Originally Posted by Mechan1k

I find the key is not to have the BBQ too hot ... a lot of people burn everything to a crisp.

I usually cook it on low ... and always comes out great ... also the longer the cook time ... the more beers consuming talking crap to mates around the barbie.

It's funny, I do the exact opposite.

I had a non-stick very thick pan that I've tempered over the years that I heat up for a good 15 minutes before throwing a thick steak on. Sear it for about 1.5 mins on one side (which developes a nice burnt crust) and toss it onto the other for a minute. Rest it for a few minutes and you've got the perfect steak.

It comes out rare in the middle, nice burnt crust on the outside and you could sit a butter knife on and it would slice right through it.

If you don't heat what your steak sits on hot enough, it'll broil it and toughen it.

Rodp · 23-01-2007, 05:28 PM

Quote:

Originally Posted by ratman

Most of the sound advice has been given, I agree with a good quality cut from a decent butcher. I personally agree with rodderz about it being well done, I've got a mate that has his blue - a good vet would have it on its feet in no time - not for me!

I went to a decent steak restaurant in the city one night and ordered a blue steak. The chef came out personally and shook my hand, obviously I was the only one :P

rodderz · 23-01-2007, 06:04 PM

Quote:

Originally Posted by sourbastard

jesus you and spoolman are birds of a feather! Last time he watched me eat a blue steak he went a shade of green!

My sister in law always orders a blue steak out for dinner. One night, I couldnt sworn I seen the meat still moving from a heartbeat

Too tough, it's gotta be cooked enough for the meat fibres to tear apart!

Sourbastard · 23-01-2007, 06:33 PM

Quote:

Originally Posted by rodderz

Too tough, it's gotta be cooked enough for the meat fibres to tear apart!

not true at all mate, what that is is a crap cut of poor steak.

When I do a rib eye, i pay 28 bucks a kilo, 2 kilo per rib eye, and its so soft i could pull it apart with my fingers. its worth the money to get a good quality steak!

Auslandau · 23-01-2007, 09:49 PM

Yes agree. A good piece doesnt even need to be chewed! A piece of rib eye...bone on or eye fillet has to be rare, the more cooked the tougher it can become.

Fresh meat isnt that good....meat does need to be hung and aged. This is where the 'marbling' and reddness comes from. Fresh meat, almost any cut will be near tastless and can be tough. If you have lived on a farm and seen hanging meat from the tree after a day or two.......many would be turned off!

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