honestly i think some of the crusts posted by freakin (and a couple others) in this thread look better than those steakhouse ones.

here's a pic of a pretty good crust i got on a strip using the straight of refrigerator into hot pan method. the flash and red plate contrast make the inside look way more well done than it actually was, in fact it was far too rare after the searing and had to be finished in the oven:

That looks just about perfect to me.

I've got a strip chillin in the fridge, hopefully gonna do it tomorrow, can't wait.

Based on the restaurant steak pics I should start my own steakhouse! They look awful. Cool move posting them. They shouldn't have tried to get a crust.

Got two small pieces of fillet for a quick one before a night out tonight, turned out really good.

Plated them up with some braised cabbage, I really can't recommend this stuff enough. Fry of some pieces of bacon until golden and crispy, add finely chopped garlic, just as it's starting to brown throw in 2 tbsps of worchestire sauce and stir. Take the leaves from a regular cabbage, roll up and finely chop then throw in the pan stirring it all up. After this add about 200ml of veg stock and cover for 5 mins then uncover and simmer for 5 mins. The stock thickens up nicely and the whole thing just turns out amazing, so tasty and goes perfect with steak.

I also added some peppers and greenbeans which give a nice change of texture. Anyways, the steak!

Pics don't do it justice The stuff on the top is melted butter (Well low fat butter crap we had in), looks weird but tastes good

v nice

Feeding v nice crust. Great tekkers. Cooking process?

just want to vouch for how ridiculously delicious cut's steaks are. i have eaten there numerous times and had various beefs and cuts and every time it has been great.

granted they are using crazy high quality meat, but place is legit and ive had most of the best steaks of my life from there

bonus shoutout to their pork belly appetizer

I think it was in this thread that I saw a pic of a steak in the pan with the fat side down, presumably to sear the steak in it's own rendered fat. I've tried this a few times with different meats, and I'm not sure what, if any, difference it makes. But last night I made some lamb loin chops which were unusually delicious, and I wonder if I should continue using this technique.

About to make a late lunch - the North Jersey Onion Burger is on the menu - here's where I learned how : http://www.huffingtonpost.com/josh-o..._b_834385.html

Feeding Frenzy that looks delicious...I'm going to buy a few steaks now. lol

Thanks, pretty simple really. Take steaks out of fridge couple hours before, pat dry with paper towel. Get cast iron nice and hot, add a really good amount of oil (I usually use ground nut but we didn't have any in so used EVOO, which despite what everyone says seemed to do exactly the same job and wasn't too smokey), bout 2 mins either side, one thing I make sure I do is lift the steak every few seconds so the hot oil gets underneath to create an even crust.


The braised cabbage stole the show, highly recommended!

No butter?

Oh yeah I wrap it in foil and add a knob of butter before letting it rest. None while it cooks though.

Cap of tonights ribeye

Sous vide guys - how low do you go with your steaks? Been seeing good results at 55C/131F but I feel like I could take it down to 53C/127.4F even. Obviously for tender cuts cooked <4 hours for safety purposes.

yeah 125-128 would be fine.

Most of the time I'll do 125. I've done 120 and just left it in the pan for a bit longer with no ill effects though.

Also my dumbass housemate unplugged my sousvide setup after I had gone to bed a few nights ago so he could use a blender. I didn't find out until morning, so the short ribs I was 36 hours into were ruined.

i didnt get a pic in raw state cos i only took pics once i found a double yolker
6-7oz striploin/sirloin was about 1 1/2 inch think dried with kitchen paper light coat of oil salt and pepper on hot pan 8-9 minutes
i usually eat steak medium not rare....left it to rest for about 4-5 minutes on a warmed plated was nice and juicy not my best by any means but the eag was the lick
i was on a carb fee day so only had egg broccoli and steak...

Wow, this is absolutely brutal. What did you do to him?

He can't say on a public messageboard

I explained to him why he's ******ed and then took compensation by eating roughly the cost of the ribs of his various foods. He didn't think they'd be ruined so I tried to get him to eat them, but unfortunately he got to googling and realized how dangerous that would be.

NBD to be honest. I took the ribs out and inspected them and came to the conclusion that I might be of the belief that short ribs are better in the oven. Maybe really lean ones would be better cooked sousvide, but very little of the fat had rendered and it didn't seem like the texture was going to be that appealing, even after blow torching them.

Had steak a few nights ago, reverse sear wins again nom nom nom. I wasn't sure how well it would turn out on an eye fillet steak as thick as this but it came out pretty perfect:

The fat turns to gelatin and is delicious. The fattier the better. They fall apart after 3 days

Very disappointed there are very few march 14th posts.

Disappointed...yet somehow not suprised?