What's for supper - Second Course

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Spizz said:
It looks a bit light because of the mushroom sauce on top, but It was done in a griddle and it turned out perfect medium rare ;)
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I prefer more of a crust, but to each his own :p Not a fan of a griddle either.
 
Spizz said:
It looks a bit light because of the mushroom sauce on top, but It was done in a griddle and it turned out perfect medium rare ;)
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This is how a perfect medium rare looks:

Medium-rare.jpg


Your steak looks grey.
 
cerebus said:
This is how a perfect medium rare looks:


Your steak looks grey.
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To be fair, it could have been medium rare inside, it's just the crust that was a bit under, but maybe he prefers it that way.
 
Randhir said:
To be fair, it could have been medium rare inside, it's just the crust that was a bit under, but maybe he prefers it that way.
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Yea but if we're talking about a perfect medium rare then IMO that includes a good sear. Otherwise you may as well plop it out of a sous vide bag onto your plate.
 
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cerebus said:
Yea but if we're talking about a perfect medium rare then IMO that includes a good sear. Otherwise you may as well plop it out of a sous vide bag onto your plate.
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I agree... But you know.
 
cerebus said:
Yea but if we're talking about a perfect medium rare then IMO that includes a good sear. Otherwise you may as well plop it out of a sous vide bag onto your plate.
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I get your drift, and what you can't see is that because it was done on a griddle, the only crust that you talk of was in lines across both sides. But yeah, point taken. It was perfect on the inside but it wasn't braai'ed or done in a pan so no crust :)
 
How do you guys rest your steaks? On a cooling rack, chopping board, inside foil or on the plate?

Reason I'm asking. I've always rested them wrapped in foil and more recently on a wooden chopping board in front of the switched off oven (rack pulled out) so that the residual heat keeps it from getting too cold.

But I find with both these methods the little bit of juices that does get released makes the nice crust I worked on in the frying pan go soft again. Hope that makes sense. In other words. The minimal sweating of the steak makes my crust mushy.
 
APoc184 said:
How do you guys rest your steaks? On a cooling rack, chopping board, inside foil or on the plate?

Reason I'm asking. I've always rested them wrapped in foil and more recently on a wooden chopping board in front of the switched off oven (rack pulled out) so that the residual heat keeps it from getting too cold.

But I find with both these methods the little bit of juices that does get released makes the nice crust I worked on in the frying pan go soft again. Hope that makes sense. In other words. The minimal sweating of the steak makes my crust mushy.
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I'm not big on resting steaks for that very reason, but I do like to use a wooden board with a board sauce for a few minutes to add in some additional flavours that aren't possible while the steak is cooking.
 
Straight to the plate unless it's a braai then it'll sit in a stainless tray.

I should say, after all this, I'm not a huge fan of steak :p
 
cerebus said:
I'm not big on resting steaks for that very reason, but I do like to use a wooden board with a board sauce for a few minutes to add in some additional flavours that aren't possible while the steak is cooking.
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I find if I don't at least rest it for a few minutes, even just while plating up the rest of the food, that my side dishes are soon swimming in steak sauce.

Spizz said:
Straight to the plate unless it's a braai then it'll sit in a stainless tray.

I should say, after all this, I'm not a huge fan of steak :p
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Haggis fan then? :p
 
When I'm doing a reverse sear it's usually on a rack so I let the steaks/roast rest on that.
 
Where is our resident Heston Blumenthal aka DJ... when you need him and his scientific steak cooking methods?
 
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