Thread: Steak - how many times do you turn yours

How to serve a steak....

Rip it's horns off
Wipe it's arse
Serve it on the plate...

But seriously - searing hot grill...
One turn only
Then rest...
Now eat!

Yep, red hot chargrill with room temp meat, straight on over the grill till blood appears and you can leave a dent in it with your finger then flip it and seal the other side. I normally slap it on the grill a few times to get the flames cranking on the coals and flame it to seal the outside a bit more while still leaving it blue with a grey 3mm "case" on it. Like it kicking but no blood, much like a 1" thick slice of barby cured carpaccio.....


Not to forget washing it down with a home-brewed Fat Yak!

I'm hungry now......

Andrew


Using Capitals, the difference between helping your Uncle Jack off a horse or helping your uncle jack off a horse...

There is only 1 way to certify how good your steak is , have your steaks ready , I'm on my way

Originally Posted by big guy

I love carpaccio, very thin slicedmeat orfish served raw with a light lemon and olive oil dressing and sprinkle of sea salt.

.

Yum! This is a lovelly dish and one I have not had for years, that has more to do with now living in Goulburn where anything other than overcooked Rump steak and fatty lamb chops is considered exotic then anything else.

I highly recommend trying beef carpaccio if eating out at a good Italian restaurant.

cheers,
Terry

Only once.

MMMMM Steak

You don't need to turn it at all if you do it in the microwave.




Only joking.

Originally Posted by ramblingboy42

interesting that this thread came up. I was about to start a thread myself about the Super Butcher. Our eating habits have changed since this guy opened his shop (Yatala). It doesnt seem to matter what type of meat it is, whatever he offers is always superb, cooked to his instructions, whatever it is turns out like a delicacy. a few weeks ago we bought a special on eye fillets(bought 5) and had them cut up for us. the guy cutting up opened one up and asked us did we want it.....I asked why shouldnt we.....he said well I wouldnt take this one myself and gave us reasons about its colour and markings etc. he suggested we get another off the shelf which he opened and said yes this ones good and showed us the difference. I asked him what he was going to do with the pricy fillet he rejected on our behalf and he said chuck it in the mincer. We are confirmed customers with these guys. btw had eye fillet for dinner tonight......turned over only once you heathens.
sorry to steal the thread......

Bloody fantastic meat as good as anything we grew.
We had the same thing happen with a $120.00 rump that had a small bruise in the middle. The butcher told us to grab another one of similar size, cut the bruise out and gave us both for the $120.00.
We travel from Ipswich to Yatala just to get their meat.

We don't eat much rump now that I can get restaurant quality eye fillet. I also don't eat out much now because I find the meat is inferior to what comes off the barby.

Back on track inch and a half thick T-bone slapped on a hot BBQ grill then rotated 90 degrees to get pretty pattern, turn over and repeat. stand the steak up on the bone (T shape upside-down) and allow to rest on the hot grill.

Originally Posted by big guy

Blue is seared on both sides for 15 seconds and thats it.

Its pretty much rare, wanna be a good cut for that.

I love carpaccio, very thin slicedmeat orfish served raw with a light lemon and olive oil dressing and sprinkle of sea salt.

Yeah baby--Too many years in hospitality I think.

Yep rare steak with seared outside - very nice.


and
Carpaccio is excellent. I'm a big fan.

Andiamo's Italian restaurant at Jupiters Casino do a nice one.

(and have the affogato for dessert - trust me ! )