Which steak

[Salty seadog]

Phew.... stand down people, smoke if you've got 'em.

 

[Fab Foodie]

Phew.... stand down people, smoke if you've got 'em.

I've been on tenterhooks awaiting the result....

 

[Markymark]

I've been on tenterhooks awaiting the result....

If I wasn’t so awesome I’d think you might be taking the mickey

 

[Fab Foodie]

[QUOTE 5131099, member: 259"]...dry ageing yourself?[/QUOTE]
It's the only way....

 

[Bonefish Blues]

It's the only way....

Done up like a kipper eh?

 

[Fab Foodie]

Done up like a kipper eh?

I know my plaice.....

 

[Markymark]

It's the only way....

The only way? You look like you’re doing several different methods of ageing yourself at the same time.

 

[Fab Foodie]

The only way? You look like you’re doing several different methods of ageing yourself at the same time.

Not so, the smoking and pickling are preservation methods :-)

 

[keithmac]

I like my steak rare (have tried medium and didn't much like it).

Thing is I struggle to get heat into the middle of the steak, warm would be good.

Last two ribeyes were pan fried a minute on each side, I was considering putting it in the oven after for 5 minutes to warm the middle through a bit but I want to avoid cooking it if possible.

Mistake last time was not to bring it up to room temp first, will have to remember that one!.

 

[Fab Foodie]

I have some finely aged venison steaks on order for the weekend.

Poor old deers....

 

[Bonefish Blues]

I like my steak rare (have tried medium and didn't much like it).

Thing is I struggle to get heat into the middle of the steak, warm would be good.

Last two ribeyes were pan fried a minute on each side, I was considering putting it in the oven after for 5 minutes to warm the middle through a bit but I want to avoid cooking it if possible.

Mistake last time was not to bring it up to room temp first, will have to remember that one!.

You have identified the solution in your last sentence. You won't be able to get heat into the middle of a steak if it starts at 4 degrees, so half an hour or more out of the fridge is necessary.

 

[subaqua]

You have identified the solution in your last sentence. You won't be able to get heat into the middle of a steak if it starts at 4 degrees, so half an hour or more out of the fridge is necessary.

https://amazingribs.com/more-techni...-science/myth-let-meat-come-room-temp-cooking

 

[Bonefish Blues]

I put it to you, M'Lud, that Mr AmazingRibs is talking testículos de toros, based on my practical home experimentation

 

[subaqua]

I believe Heston tried the same experiments.

I wonder if top places for steaks get them out 30 mins before ....

Perhaps @Markymark can ask next time he is in spoons ...

That’s why I didn’t comment and posted just a link.