STEAK OFF! tell us your special recipe's - Page 3

Sourbastard · 23-01-2007, 09:55 PM

Quote:

Originally Posted by auslandau

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!

Yep, I get my rump steaks(and a few people here will attest to the quality of Uncle Bastards MeatFests) fresh from the slaughterhouse, I then age them for a week or two(depending on the cut) in the fridge. Unless I want rib eye, then I go to a specialty butcher I know of.

disco_tezz · 24-01-2007, 08:32 AM

Quote:

Originally Posted by sourbastard

I then age them for a week or two(depending on the cut) in the fridge.

How do you age your Steaks?

MotherNatureVer2 · 24-01-2007, 10:27 AM

Quote:

Originally Posted by auslandau

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!

Glad someone else put this in ...... I was afraid of being told I was a naughty girl ..... ohh wait I am .... hehehehehe

:

Our meat is hung properly & our last kill "T-Bone" was rather tasty indeed ;)

Sourbastard · 24-01-2007, 10:46 AM

Quote:

Originally Posted by disco_tezz

How do you age your Steaks?

I marry them to the lettuce, wait for them to have kids, and I find at that point the steaks feel very old indeed.

TZENU · 24-01-2007, 10:48 AM

Quote:

Originally Posted by auslandau

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.

Exactly Right! the old boy use to work at Top Cut, (who would always empahise that they are one of the best aged beef suppliers in vic) and he would bring home their rib eyes almost every weekend.! I miss those days.. now it is pretty difficult to find a decent cut.

378ute · 24-01-2007, 05:34 PM

Love steaks on the BBQ, do prefer them natural but heres a couple of great marinades i have tried.
1/4 cup soy sauce
1/4 cup Italian-style salad dressing
1/4 cup barbeque sauce
4 tablespoons vegetable oil
1 clove garlic, peeled and minced
steak seasoning to taste
seasoning salt to taste
salt to taste
ground black pepper to taste
Really brings the flavour of the meat out.

And for something a little different
2 tablespoons raspberry jam
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce
2 tablespoons malt vinegar
5 drops hot pepper sauce
1 dash salt and freshly ground black pepper to taste

Enjoy

Sourbastard · 27-01-2007, 11:37 AM

Quote:

Originally Posted by TZENU

bit of olive oil, basil, parsley, salt and pepper

I actually tried this last night using fresh sesame oil, fresh basil leaves(not taht dried herb shite) and cracked pepper, came out a treat, and the basil leaves even survived the flame grill.

kempster1 · 27-01-2007, 11:55 AM

Quote:

Originally Posted by charliewool

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!

Charlie you are 100% correct
You must have good steak to start with and you will not get any better that King Island eye fillet. (I also get it for free

)
I can not eat steak when I leave the Island any more, all the stuff else where is crap.

**Charliewool** · 27-01-2007, 12:29 PM

Quote:

Originally Posted by kempster1

Charlie you are 100% correct
You must have good steak to start with and you will not get any better that King Island eye fillet. (I also get it for free

)
I can not eat steak when I leave the Island any more, all the stuff else where is crap.

We used to go there (King Is.) a couple of times a year scuba diving... Always brought back HUGE crays, 2 or 3 cryovacs of K/I steak, plus simply the bestest brie cheese imaginable. Tasman meats are the only ones I've seen with K/I meat for sale over here.. are there others? I think the "Japs" bought out the K/I part of Gilbertsons that produced it?

kempster1 · 27-01-2007, 12:33 PM

King Island meatworks is currently owned by the Tasman group.
It a great place to live, I also love diving.
I have my own boat and get in the water just about every week.

**Charliewool** · 27-01-2007, 12:46 PM

Quote:

Originally Posted by kempster1

King Island meatworks is currently owned by the Tasman group.
It a great place to live, I also love diving.
I have my own boat and get in the water just about every week.

From memory.. The guy we chartered with was Neil Batey. He originally had "Discoverer", an old cray boat, then upgraded to a Tri-hull with o/boards.
(sorry guys for getting off topic a bit here)

kempster1 · 27-01-2007, 01:01 PM

neil is still here, he does not have the tri hull anymore.

here is a few pics
Somethings are better than a good steak

DDXR6T · 27-01-2007, 03:03 PM

Well, My steak of the other night - Cooked to perfection!!

:

XRchic · 27-01-2007, 03:27 PM

I like steak medium rare. I hate them overcooked (ie no pink - they just lose all the flavour). I also agree with those who say the most important part is the quality of the meat. Thats the most important part.

Eamon works at an abattoir. We can get all kinds of yummy stuff... He works in the sausage making area, and he has seen what goes in them. Basically 40% is pure cow fat, added to the mix. Ok if you cook it, coz most of the fat is burned off. But for those who eat snags raw??? Well, youd have to see what goes in them...

As for my steak, I like it cut THICK. I only sprinkle some oil and all purpose seasoning on it, and seal one side on high heat and then turn heat down, seal other side of high heat and turn heat down. Those that say to turn only once are correct, otherwise you are just cooking the same part of the steak over and over... too tough. Also very good idea to let rest... lets all the flavours settle and the juices go back into the fibres. I dont put anything else on it.

The same treatment for nice cuts of lamb too.

On a side note, I love BBQ eggs, and bacon. Toast on the BBQ is nice too. Butter each side a little and chuck it on the grill. Mmmmm.

Annie1962 · 28-01-2007, 02:41 AM

Lumpy has the best advice for cooking and selecting a good steak. As for marinades, if I am going to pay big spandoolies for a steak, I'm not going to drown the steak flavour in marinade.. salt and maybe pepper and that's it.. oh yeah and the steak juices have to be red!!!

RIPGMH · 28-01-2007, 02:51 AM

Quote:

Originally Posted by Dan635

Well, My steak of the other night - Cooked to perfection!!

:

You are a sick twisted individual, I nearly lose my steak when I see someone with a blood soaked bun wrapped around one of these 30second bad boys.

DOC · 28-01-2007, 03:25 AM

Quote:

Originally Posted by Dan635

Well, My steak of the other night - Cooked to perfection!!

:

Mate that's still alive, agree a good bbq starts with good meat.

some other favourites are
Pork Ribs
Chicken wings ( done properrly )
Kebabs ( chicken, bacon onion capsicum )

im hungry now

kempster1 · 28-01-2007, 08:26 AM

Quote:

Originally Posted by Dan635

Well, My steak of the other night - Cooked to perfection!!

:

I have to agree Dan, that is a steak cooked to perfection.

rodderz · 28-01-2007, 10:44 AM

Quote:

Originally Posted by Dan635

Well, My steak of the other night - Cooked to perfection!!

:

lol... did it even touch the hotplate?

Jeeepers · 28-01-2007, 11:01 AM

Quote:

Originally Posted by sourbastard

100% right from beginning to end. Nothing better then a REAL Rib Eye (Not a scotch fillet that some dumb *** THINKS is a rib eye) cooked blue with a glass or 10 of red wine.

Like this? Texas Rib Eye 45mm thick. Was my Xmas Day snack. LOL

sfr rob · 28-01-2007, 11:51 AM

oh bother.... looks like i am going out or a steak again!

**Charliewool** · 28-01-2007, 11:56 AM

Quote:

Originally Posted by kempster1

neil is still here, he does not have the tri hull anymore.

here is a few pics
Somethings are better than a good steak

Kempster.. A few of mine from Grassy.. Maybe a good "compliment" to your superb K/Is steak?

http://i27.photobucket.com/albums/c1...rassywharf.jpg

http://i27.photobucket.com/albums/c1...ool/cooked.jpg

rodderz · 28-01-2007, 12:02 PM

those crays are a decent size Charlie!

Another good thing off the island is the cream, King Island Cream, is bloody great stuff!

**Charliewool** · 28-01-2007, 12:08 PM

Quote:

Originally Posted by rodderz

those crays are a decent size Charlie!

Another good thing off the island is the cream, King Island Cream, is bloody great stuff!

"Bloody great stuff" for WHAT?
Rodderz, mate.. must you always stoop to your usual depths of depravity?..
(The sooner your hitched, the better, methinks!)

my gt · 28-01-2007, 12:20 PM

Steak pan fried in red wine with diced chille and cracked peper

rodderz · 28-01-2007, 12:32 PM

Quote:

Originally Posted by charliewool

"Bloody great stuff" for WHAT?
Rodderz, mate.. must you always stoop to your usual depths of depravity?..
(The sooner your hitched, the better, methinks!)

Charlie, I had never thought of such thoughts, till you mentioned them!! (I presume you are talking about particular usages of cream on appendages, mostly whipped?)

I was actually talking about it on various desserts!