Show us your steak and cooking techniques

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Hubby bought me a Weber Kettle and I got a GoAnywhere (aka The Baby Weber) for road trips - the GA is a great piece of kit for small cooks.

I use the Inkbird 4T wifi thermometer and happy to buy again (when/if they update so we can use 5G)

And dont only do steak on the bbq, I do lobster, whole fish, chicken, whole pumpkin for soup all the time - always a winner.

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I've always struggled with whole fish on the BBQ. Whole pumpkin is something I must try.
My Inkbird is the IBT-4XS
 
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Tonight I cooked a couple of Scotch fillets in the Lodge cast iron pan. They were only 1" thick so I tried something different. Not reverse sear and no into the oven. Just cooked 1 minute each side, then flipped every 30 seconds until internal temp hit ~54C. Very happy with the result.

I intended to take a picture, but I forgot. Ie, too hungry and ate while getting stuck into the wine
 
Why do people buy tomahawks when you have to pay an extra $10 just for the bone?

1/ Because I do not have to. After adjusting for the bone I tend to find it cheaper than equivalent eating steaks.

2/ The Tomahawk is a fantastic tasting piece of meat. Beautiful flavour, succulent from the fat content and extremely tender.
 
1/ Because I do not have to. After adjusting for the bone I tend to find it cheaper than equivalent eating steaks.

2/ The Tomahawk is a fantastic tasting piece of meat. Beautiful flavour, succulent from the fat content and extremely tender.
It’s just rib eye, rib on the bone, with longer bone. YMMV.


 
Tonight I cooked a couple of Scotch fillets in the Lodge cast iron pan. They were only 1" thick so I tried something different. Not reverse sear and no into the oven. Just cooked 1 minute each side, then flipped every 30 seconds until internal temp hit ~54C. Very happy with the result.

I intended to take a picture, but I forgot. Ie, too hungry and ate while getting stuck into the wine
I know some will find this method controversial, but it works ok for me.
 
Australia Day so I'm planning lamb steak for tonight, any AFF tips?
Lamb comes in steak?

For a lamb roast, garlic. Lots of it because you measure that with your heart and not a recipe 🤣 I put lots of garlic and rosemary and snake my coals for a slow & low cook. I also use a couple of chunks of mesquite wood.

I hate lamb. Hate. but if I use mesquite it almost is edible for me but my Greek mum in law and hubby always asked for 2nds.

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It’s just rib eye, rib on the bone, with longer bone. YMMV.



I often buy Tomahawks when they have been marked down 50%.They rarely mark down rib eye that much. I am talking for me to cook, not buy in a restaurant. I just keep my eye out and grab them at that price when I can.

Like all meats they have surged. Full price allowing for the bone I still find them cheaper.


I think their size frightens off people, and so they are often marked down.


But yes if they were charging for the bone I would not buy.
 
@TheRealTMA @Pushka @Denali et al
I salute you all
we have a collective of master chefs - well done (well no actually - don’t want to ruin the steak ).
I use Moroccan flavours w lamb marinade ie coughin, paprika, coriander, cardamom and tumeric.
I make a quick cous cous -can be done whilst lamb cooking ( oil in foil tray w onion and pine nuts - heat a little and add vol for vol stock and cous cous/ tightly cover w foil).
 
I hate lamb. Hate.

What don't you like about it? I don't like fatty lamb, but I like lamb steaks, fillet or rump whatever.

I once met someone who disliked chicken, not because they were vegetarian or anything, he just said he didn't like the taste. The one and only person I ever met who didn't like the taste of chicken. (He later died, but that's probably coincidental).
 
I know some will find this method controversial, but it works ok for me.
Yes we used that technique for years before I moved onto the Reverse Sear method. Hestons's method does work well.
 
I'm waiting for my Meater thermometer to arrive so I can try using the new AirFryer for a low temp 75C reverse sear (20 mins?) to internal temp of 45C followed by 2-3m at 200C tpo finish off. Anyone tried this?
 
I'm waiting for my Meater thermometer to arrive so I can try using the new AirFryer for a low temp 75C reverse sear (20 mins?) to internal temp of 45C followed by 2-3m at 200C tpo finish off. Anyone tried this?
no but interested to hear the outcome
 
All very intellisting….Just two ma+pa steaks for us oldies is swmbo domain and she mostly gets them spot on.
My domain (was) being handed a tray piled with 20 + chunks of dead cow to be processed on the big bbq outside near the pool to feed a small multitude.
I mostly relied on er …. (male colloquial word starting with a) with not a gadget in sight... but also mostly received ticks from the multitudes.
I plan to buy a little gas bbq for the balcony on the new build and with my new found aff steak-ucation.. will also buy myself a thermometer..😇
 
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