Tip that fat, trim that fat....

[Angry51]

How would you be eating 60% fat and saying it was

the best steak you'd eaten.

Anybody eaten that waygu,, what's it really like?steak - ABC News.html

[mangajack]

I personally dislike wagyu beef. Much prefer a really lean piece lightly salted and well seared.

[Angry51]

Yeah, Never tried it but it doesn't do a lot for me I'd

just soon have a brisket sandwich or silverside and vegies and white sauce.

[Bretto77]

3 hours ago, Angry51 said:

Yeah, Never tried it but it doesn't do a lot for me I'd

just soon have a brisket sandwich or silverside and vegies and white sauce.

Mmmm silverside, vegies and white sauce.... Yummy.  

I'm not sure about all the wagyu hype either. 

My brother in law however is right into all the genetics and breeding programs of it (UQ). He cooks some mean beef.

I know there are more prestigious cuts, but I am a happy man with a plain old thick grass fed rump. T-bone is spoiling me...

[Junky]

It's nice, but give me a good NZ or Tazzie rib fillet any day. 

Gotta reverse sear it though. Only way to cook steak imho. 

[Kat]

2 hours ago, Junky said:

It's nice, but give me a good NZ or Tazzie rib fillet any day. 

Gotta reverse sear it though. Only way to cook steak imho. 

What is reverse sear?

[Junky]

4 hours ago, Kat said:

What is reverse sear?

Okay. 

I have my steak at least 30mm to 40mm thick. Rib fillet preferably. You can use thinner steak but the bake time and burn time will be less. I'm not sure how much less though as I only have thick steak. 

 

Leave steak on bench, in packaging and let it come to room temp. 

Remove from packaging and pat dry with paper towel. 

Lather both sides of steak in oil. I use rice bran as it's light however you can use any eatable oil. Crack salt and pepper over it and let it sit on bench. 

 

For this method I use a 4 burner bbq, with half grill and a fold down hood, or you can use an oven for the first part. 

 

I slide the grill off to one side and I ignite the 2 burners that are NOT under the grill. Basically creating an oven so to speak. 

I then put the steak on the grill and let it bake for 30min (15min each side and turn over) with the BBQ lid down. 

 

When complete, slide the grill over to the burners so that the steak is directly above the flame and drop the lid again.

Let it burn for two and a half min and flip over and leave for another two and a half minutes. 

 

This will give you a perfect medium steak. 

 

1 minute.... Rare. 

1.5 to 2 min..... Med rare. 

2.5 to 3 min... Medium

Anything more and you may as well get maccas....Nah..

3.5 to 4 minutes will see med to well and 4 minutes plus will be grey, or dead meat as we call it. 

 

 

 

And if you want a kick arse pepper sauce get this stuff from super butcher... 

That's the gravy on the steak in the photo above. 

 

[Kat]

Mmmm my saliva glands are working overtime!  Thanks!

[Angry51]

That's why we use enamel plates now as someone came here and cooked steak rare 

and it was still kicking on the plate and broke all the china plates.

Terrible when it's going down your gullet and it's still mooing.

[Kat]

18 hours ago, Angry51 said:

Yeah, Never tried it but it doesn't do a lot for me I'd

just soon have a brisket sandwich or silverside and vegies and white sauce.

Thanks @Angry51I now have a sliver side/corned beef in the slow cooker .  That's the chosen Valentine's Day dinner

[Angry51]

4 minutes ago, Kat said:

Thanks @Angry51I now have a sliver side/corned beef in the slow cooker .  That's the chosen Valentine's Day dinner

If you can't get to Bretts heart with a meal like that there's  gotta be something

wrong with him. No offence Brett!!!

[Junky]

1 hour ago, Kat said:

Thanks @Angry51I now have a sliver side/corned beef in the slow cooker .  That's the chosen Valentine's Day dinner

Nothing wrong with silverside. 

 

I will add that instead of water, use Schweppes ginger ale. 

Trust me. 

[Angry51]

We just use water and vinegar.

[Angry51]

2 hours ago, Kat said:

Thanks @Angry51I now have a sliver side/corned beef in the slow cooker .  That's the chosen Valentine's Day dinner

Don't want a ( sliver ) give him a slab.

[Kat]

Ha ha.  Just noticed the spelling error/typo. 

Have to do two sauces too - white sauce for him and mustard for me.

Cheers

 

[Old Scaley]

3 hours ago, Angry51 said:

That's why we use enamel plates now as someone came here and cooked steak rare 

and it was still kicking on the plate and broke all the china plates.

Terrible when it's going down your gullet and it's still mooing.

I love a rare steak. As someone famous once said “Just cut off the horns, wipe its a##e and bung it on the plate”.

[Angry51]

Emerald Springs roadhouse north of Katherine used to

some of the best home cooking ever to come out of a kitchen.

Her corn meat and white sauce was to die for, you'd do the extra 4/500 kls just to eat there.

[Bretto77]

4 hours ago, Junky said:

Nothing wrong with silverside. 

 

I will add that instead of water, use Schweppes ginger ale. 

Trust me. 

Yes. I have had silverside done in ginger ale and it works really well.

[mangajack]

To be honest mutton is my favorite flavoured meat, preferred above beef or lamb.

Just cook it slower and it isn't tough and has a full flavour and self bastes with any cut.

The big problem is finding a butcher that does mutton these days.

[Angry51]

Yeah, agree with you.

But finding mutton is the trouble, plenty of Victorian lamb.

[Bretto77]

Stop it... I have just eaten and now I'm thinking about mutton...

[Angry51]

There is never a wrong time to think of food Brett.

You can count sheep ( mutton ) to get to sleep now.

[Old Scaley]

10 hours ago, Bretto77 said:

Stop it... I have just eaten and now I'm thinking about mutton...

Are you thinking about mutton dressed up as lamb....  Or just mutton?

[Kat]

2 minutes ago, Old Scaley said:

Are you thinking about mutton dressed up as lamb....  Or just mutton?

That better not have been referring to me!

[Old Scaley]

24 minutes ago, Kat said:

That better not have been referring to me!

Haha. Certainly not @Kat. Brett hasn’t confided his secret fantasies to me - just couldn’t resist the pun.

[Angry51]

4 hours ago, Old Scaley said:

 Brett hasn’t confided his secret fantasies to me 

He probably will, when you know each other better.

[Hweebe]

Wagyu is definitely polarising. Some will say it melts in your mouth others will say its too "beefy" tasting due to its high fat content.

IMHO - I don't see the value in it for what you pay for per KG.

Speaking to a cattle farmer. The best bang for buck is to pick your favourite cut and choose grain fed over grass fed.

It's a little bit dearer for grain fed but makes a discernible difference to steak quality / taste / tenderness.

Grain fed cattle tends to not travel move as much for food. Movement of cattle is what causes meat to toughen and naturally grass fed cattle have to move more causing their steaks to be generally tougher.

My preferred way of cooking a steak (if i have time) is to sous vide a steak and then sear it (its a bit wanky i know) but its idiot proof and after a couple of attempts to get the steak cooked to your preferred doneness you can't muck it.

It's the same principle as @Junky but instead of using the bbq as an oven, its a water bath set to a very precise temperature to get the internal temp of a steak (of any thickness) to your preferred doneness. Only downside is it is the longest process to cook a steak.

[Angry51]

Grain fed has all the hormones and nasties in it, and believe me it does.

I don't care what the supermarkets say. Even your laying mash for your

chooks has hormones in it.

Grass fed it is.

[Angry51]

And sous vide is a really good way to get tender meat.

Even a blade done sous vide is good for cold meat and salads.

As said just sear when you're ready to eat, you can't over cook

when sous viding, is that a word?

[Bretto77]

Yes sous vide is a great method too.

I like predominantly grass fed beef. But we did put cattle on grain crops for finishing. 

It's different to feed lot beef.

[Angry51]

Yeah, on a grain crop is different to feedlot.

Feedlot is full of hormones.

[rayke1938]

You can stick your mutton ,For 3 years in Miles lived in a boarding house Friday night landlord picked up whole sheep from butcher and we ate mutton for next week, Tough and rank. Luckily they were micks and we had sardines with white sauce on fridays. Used to get paid fortnightly and splurge on a mixed grill ( Without the lamb cutlets) for 5 bob at the local greek cafe. I finally got chucked out when I came home one night full of good cheer and plonked a dead goanna on the table and said hers is some proper tucker. I STILL DO NOT EAT SHEEP.

Edited February 23, 2023 by rayke1938

[mangajack]

So last century's menu did not sit well with you.

I used to butcher my own mutton back then too, how well you treated it is how well it ended up on the plate.