Spec me a steak

DampCat said:
Rib Eye, Sirloin, T Bone, Rump, Fillet... all steak is good.

I'd advise against Fillet. Anything under medium is difficult to cook at home as you simply don't have the temperatures needed seal and cook the outside whilst heating the inside without cooking it. It's just too thick. Fillet is a cut best enjoyed as a treat, cooked in a proper kitchen.

Not saying its impossible, but if you dont cook yourself steak regularly.. avoid disappointment and get something with less mass. Fillet is a tricky one to pull off.
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That's exactly what the cooking method I linked to (2 posts above yours) is supposed to resolve! If you leave the steak in the water bath for about an hour it'll get cooked through no matter how thick it is! Then you can just sear it on the outside and hey, presto! Deliciousness!

Elliot6267 said:
lol, thats got a very, top gear style comedy about it....
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Yeah, they're like the Consolevania of cooking aren't they? And the graphics remind me of Zero Punctuation a bit.:)

I tried it again last night, this time I didn't drop the thermometer in the pot so it was all good! Worked perfectly! :) Left it for 2 hours, think it was excessive, it was nice and pink on the inside but not very rare like I usually have it. One small tip: use A LOT OF WATER in your pot, to make sure the steak floats! Otherwise it'll be touching the bottom of the pot, which will be hotter than the actual water bath, and get very gently grilled. (unless you've got an induction stove, of course, where the heat is generated in the pot rather than being conducted through the pot, so it doesn't make a difference)
 
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I think I went a little overboard with the seasoning, but it was my 1st time.

Tasted a charm

Feel free to rate =D
 
Sat here at my PC eating a Cheese & Baked Bean toasty, it's put to shame after reading these posts about steaks :(
 
Youstolemyname said:
Just ordered a Kobe beef sampler pack from Alternative Meats. Doubt it is 'true' Kobe for the price but I will report back...
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Got it yesterday, arrived frozen. Cooked and shared the rib-eye and sirloin with the missus today. Very disappointed, had better steaks for the price.

Cooked each one at a high heat for 1.5 mins a side they were served medium rare. They were both melt in the mouth tender but the overpowering taste was of fat and not meat. Wont be rushing back to buy them again, better off with some nicely matured beef from a butcher.
 
Where in Vegas? We are going to go to Cut next time.

This stuff from Alternative Meats was terrible if I am honest. Nowhere near as much marbling as real Kobe should have and an overpowering taste of fat.
 
We had breakfast in Tableau in Wynn, that was lush and you already know about the steak in Cafe Society @ Encore I had and how good it was. $500 is easy done on the Kobe when its $150 ish dollars for a main...

Cut is supposed to be the dog's danglies of steakhouses in Vegas by all accounts though...
 
Youstolemyname said:
We had breakfast in Tableau in Wynn, that was lush and you already know about the steak in Cafe Society @ Encore I had and how good it was. $500 is easy done on the Kobe when its $150 ish dollars for a main...

Cut is supposed to be the dog's danglies of steakhouses in Vegas by all accounts though...
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This place is getting all the rave reviews at the moment

http://www.palazzolasvegas.com/carnevino.aspx
 
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