Show us your steak and cooking techniques

Buzzard

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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.
I usually buy tomahawks at $28/kilo
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 didn't eat lamb for something like the first 40 years of my life, maybe more.
My parents always thought of lamb as something you would feed the dogs and I guess it's just something that stuck with me for a long time.
 

lovetravellingoz

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I usually buy tomahawks at $28/kilo

Yes I was getting them as that "full price". (Which made buying them at upto half that a real steal).
So allowing for the bone, price was more per kg for the meat, but still excellent buying for such great meat and more economical that other premium curts.
The price has moved up now though, as has most meats.


COOKING: Sorry I forgot to mention how we cook it

We have used the combination of oven and searing it in a large heavy scanpan roasting, as our normal cast iron pan that we use to sear steaks in is too small for the Tomahawk.

We just place the scanpan on our gas cooktop using two burners underneath it to assist in having an even heat.

We have used both normal sear (at start) and reverse sear and achieve a great result with both ways.
 

MARTINE

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I agree. Eggplant also works well too.
My quick vege hack is foil tray in Weber (can’t help it - when Covid started 3/2020 I was cooking lots of meals and incorrectly ordered 1000 foil trays from a catering company 😂😂😂super cheap but still got plenty two years later).
OK …..asparagus w macadamia nuts for a few minutes on heat.
…Instead of tomato sauce - I caramelise tomatoes in oil with rosemary salt (also in a foil tray).
 

Daver6

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A favourite rub recipe of mine is a coffee rub. Preferred steak for this is T-bone, but you can use anything really. This will make enough for four steaks.

Mix all ingredients together in a bowl.

1 tablespoon brown sugar
1/4 teaspoon ground red chilli flakes
1/2 tablespoon freshly ground black pepper
1 tablespoon sea salt flakes
15 grams coffee grounds (espresso grind)
1/2 tablespoon granulated garlic
1/2 tablespoon smoked paprika
1/2 tablespoon ground oregano
1/2 tablespoon coriander seeds, crushed

Apply liberally to steak and pat. I've tried the cast iron pan, but a bbq is better for this. You don't need to get a crust given you have the rub on. Let steaks come up to room temp and onto the fire. Again, you won't need stinking hot as you'll just burn the rub.

1643274326851.png
 

Denali

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We might eat steak maybe once a week/10 days so today its steak of the fowl kind. Woolies $2.50kgs special so I made extra for lunch and dinner and hopefully tomorrow but hubby keeps eating pieces.

30min hot (about 250c on the lid thermometer) and fast on the Weber. I dry coated the chicken with a very small amount of cornflour, garlic, onion powder, paprika, and teeny tiny amount of chili powder. Internal temp 75c and let rest for about 10mins

1644117214370.png
 
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Daver6

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If you want good steak you gotta start with the raw material - but I suggest you don’t shop here:

View attachment 270722

I have been meaning to visit for quite a while - had to sample some whilst here - don’t think I will rush back though

Were they feeding that cow a mixture of saffron and truffle?
 

kookaburra75

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First cook with MEATER. In Airfryer.

View attachment 270412 Airfryer on auto wanted another 26 minutes. Silly. Chook was cooked well but a bit dry. Could have had a period of high temp sear to start.
I put a large free range chook on the bbq last night. I butterfly it, and start off with ten minutes breast side down on the grill, and then flip it over and leave on the plate and close the lid to finish it off, as I watch the cook on my phone. I had to crank up the heat a little during the cook otherwise it would have taken too long.
Screenshot_20220213-103348.png
IMG_20220212_181249582.jpg
 
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TheRealTMA

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FWIW: After a pork roast on Weber Q, I found the MEATER would not connect next day. Green light came on but no connect. The top end of the probe (square end) was dirty with cooked on fat. Cleaned with steel wool and left charge again. Now seems to be working again.

edit: spelling.
 
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