Wood fired steak

[Alastair70]

It’s my big son‘s last night at home before going back to Uni. A sharing sirloin, a CdB and some chicken for the ladies. Did the kimchi hollandaise properly, it’s a total show stopper.

 

[Rodcx500z]

that i would love to taste no demolish is a better word

 

[samale]

It’s my big son‘s last night at home before going back to Uni. A sharing sirloin, a CdB and some chicken for the ladies. Did the kimchi hollandaise properly, it’s a total show stopper.
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Is that a pizza oven your cooking the steaks in

 

[Alastair70]

Is that a pizza oven your cooking the steaks in

Yes, cast iron grill on legs and wood embers underneath. It’s my current favourite method and I’ve pretty much tried them all

 

[Dilettante Brewing]

Inspired by this thread I’m going to try sous-viding my CdB in the Grainfather this evening. I’ve got it from the butcher this morning and got him to vacuum seal it in the shop. Any tips?

@Alastair70 you mentioned you do 90 mins at 55oC. Is that for rare? I was thinking 60oC for medium. Does that sound about right? How much water do you put in the GF? Just enough to nicely cover the steak presumably. I’m also guessing you put the grain basket without malt pipe in to prevent the plastic catching on the bottom where it’s heated.

Looking forward to it already!

 

[Nicks90]

Going to have to try water bathing my steak next time round.
But cooking at huge temps over wood fire is just the best way ever of doing a steak. Getting the skillet up to 350c+ is dangerous though, as your typical oven glove will not cope with it. I use a welding glove. As I like it very rare, the hotter the better to get a good sear without over cooking it. Whilst the steak is resting, I like to let the juices caramelise in the skillet and then pour the blackened juicy goodness over the steak.

Gratuitous food pics

 

[Dilettante Brewing]

Nice, looks almost healthy with all that greenery!

 

[Alastair70]

Inspired by this thread I’m going to try sous-viding my CdB in the Grainfather this evening. I’ve got it from the butcher this morning and got him to vacuum seal it in the shop. Any tips?

@Alastair70 you mentioned you do 90 mins at 55oC. Is that for rare? I was thinking 60oC for medium. Does that sound about right? How much water do you put in the GF? Just enough to nicely cover the steak presumably. I’m also guessing you put the grain basket without malt pipe in to prevent the plastic catching on the bottom where it’s heated.

Looking forward to it already!

55C is medium rare heading to medium. I’ve done the last couple at 51C, it means you can get more steak time on the grill. GF about 1/3 full is more than enough. I threw the meat straight in but using the grain basket is actually a great idea!

 

[Dilettante Brewing]

55C is medium rare heading to medium. I’ve done the last couple at 51C, it means you can get more steak time on the grill. GF about 1/3 full is more than enough. I threw the meat straight in but using the grain basket is actually a great idea!

@Alastair70 - thanks, all sounds good. Will see how I get on.

 

[Alastair70]

@Alastair70 - thanks, all sounds good. Will see how I get on.

If you going for a true medium steak sous vide in the high 50s or at 60. It’ll warm up a degree or two on the grill and another one while resting.
Looking forward to some photos of the end result!!

 

[Dilettante Brewing]

Photos as promised. Rude not to sample a couple of beers while cooking. A Verdant style NEIPA and a Janet’s Brown Ale on display. Ran the GF at 58oC in the end but would probably knock that down a few oC next time. Very happy with the results though!

 

[Alastair70]

Great char on the outside and still some pink in the middle. Looks fantastic!

 

[Dilettante Brewing]

Thanks - it sure was good, although I will definitely aim for mid-50s next time and probably a bit less flame grilling for the sear!

 

[Alastair70]

No2 son is back from uni for the weekend, I got his food order a month ago. Steak tonight and pizza lunch tomorrow, so trying wood in the Kamado for a change, looking promising so far.

 

[Horners]

Funnily enough I put in a shift in the garden today and one of jobs was getting the kamado b@#strd hot to see off a load of mold. As I was mucking around with charcoal got a big thick cut tbone and gave it a reverse sear on the mighty WeberGA. Photo of seasoned meat and coals set up to go.

 

[Alastair70]

Looks like the video didn’t upload, apologies. Here’s the end result. I think the right vet would have got it back on it’s feet given enough time.

 

[samale]

Looks like the video didn’t upload, apologies. Here’s the end result. I think the right vet would have got it back on it’s feet given enough time.
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That looks good

 

[Alastair70]

That looks good

28 day salt aged Cote D’Boeuf from Hannon’s in Moira.

I‘m a 3rd generation butcher (generations 1 and 2 were conventional butchers, I took up surgery as a trade instead). I do wish my mum was still around so I could do one of these cooks for her. She’d love it.

Hannon‘s do deliver, just saying……