Skip to main content
Topic: Price Gouging - Covid Style (Read 509 times) previous topic - next topic
0 Members and 1 Guest are viewing this topic.

Re: Price Gouging - Covid Style

Reply #15
I like to marinate my rib eye in a little oil, soy and garlic before cooking on a very hot grill. Rare to med rare. Serve with roquette salad and a big shiraz.
Reality is when you stop believing in something it doesn’t go away.......

Re: Price Gouging - Covid Style

Reply #16
Question: Salt raw pre BBQ or after? I have always been a salt after man. On a recent trip to France, one of Mrs G2C's cousins is a chef (they have a small meat restaurant chain) and so I asked him. He says salt before definitely. Brings out the juices during cooking, I was told the opposite (drys it out). I have been doing it since and is 100% better.
Pat dry and salt a few minutes before while you've got in coming up to room temperature, also oil the steak not the pan, helps the crust develop. I find I can salt most meats before cooking as it helps a crust develop, steak, roasts, burgers, etc., etc.. Rib Eye, room temperature, lightly salted, olive oil rub, hot heavy pan, towards the end of cooking add a knob of full salt butter in the pan and baste with the de-glazed pan drippings for the last minute or so. If you're cooking for yourself and like pepper this is also the best time to crack some kernels over the steak, they become fragrant in the heat. Rest at least 5 ~ 10 minutes then serve. Might not be the healthiest way to eat steak but something has got to kill you!

I'm not against sauces, peppercorn, garlic butter, but sometimes the steak must be the star not the seasoning.

I love an earthy Oz Shiraz, Cab Sav, Merlot from areas like the Pyrenees, Heathcote regions are favourites but others are good as well. Really we are dead lucky here in OZ, most regions are all good. Imported Bordeaux, Nebbiolo, Barolo, Chianti Classico but not a big Burgundy fan. Love the bubbly as well, Tassie makes some fine bubbles. Good one to find at the moment is from Brown Brothers - Sparkling Pinot Noir, Chardonnay & Pinot Meunier NV - for about $20 so affordable, classic grape mix, and not dissimilar to Bille Carte Salmon that is $65/75. I've not found Limited Release Sparkling Blanc de Noir 2015 Beer, I'm a Pale Ale fan, always will be but it puts gout on turbocharge! crap, I like pretty much everything so this post might never end!

Anyone do the Sous Vide style slow cook, then finish in the same style in a pan. Work associate swears by it, the Sous Vide style stuff is much easier to get it cooked through and still tender for people who like medium/medium-rare.
The Force Awakens!

Re: Price Gouging - Covid Style

Reply #17
Salt a few minutes before while you've got in coming up to room temperature, also oil the steak not the pan, helps the crust develop. I find I can salt most meats before cooking as it helps a crust develop, steak, roasts, burgers, etc., etc.. Rib Eye, room temperature, lightly salted, olive oil rub, hot heavy pan, towards the end of cooking add a knob of full salt butter in the pan and baste with the de-glazed pan drippings for the last minute or so. If you're cooking for yourself and like pepper this is also the best time to crack some kernels over the steak they become fragrant in the heat. Rest at least 5 ~ 10 minutes then serve. Might not be the healthiest way to eat steak but something has got to kill you!

Or Sous Vide style slow cook, then finish in the same style in a pan. The Sous Vide style stuff is much easier to get it cooked through and still tender for people who like medium/medium-rare.
Pan? BBQ only mate
2017 - Bigger, Stronger, Faster, Harder, Smarter. #ruthless
2018 - Could be a long year...
2019 - The Empire Strikes Back
2020 - No more BS, no more excuses, it's time.

Re: Price Gouging - Covid Style

Reply #18
Pan? BBQ only mate
I think for pan, grill or griddle the same basic method can apply, I don't think there is right or wrong just what gives you a result, although some may argue there are some don'ts.

The basting techniques do change, you might need to transfer to a hot plate or pan for the last few seconds to get the best of a salty butter baste. I've watched chefs doing this in some flash steak restaurants and it works for them so I'll just copy.

One thing that I think people underestimate is the resting period, and resting methods, I've seen resting done open air, fully sealed under foil and even in a very low oven(80°C). It makes a huge difference when it's done right.

I've another mate who does a backwards Sous Vide style, he flash chars the outside in one of those ceramic egg type barbecues, then puts the Rib Eye into a low oven to finish for a set period depending on who wants rare, medium-rare or medium. It works very very well because the uniformity of the result, from edge to center, is perfect and all have a nice crust.
The Force Awakens!

Re: Price Gouging - Covid Style

Reply #19
I think for pan, grill or griddle the same basic method can apply, I don't think there is right or wrong just what gives you a result, although some may argue there are some don'ts.

The basting techniques do change, you might need to transfer to a hot plate or pan for the last few seconds to get the best of a salty butter baste. I've watched chefs doing this in some flash steak restaurants and it works for them so I'll just copy.

One thing that I think people underestimate is the resting period, and resting methods, I've seen resting done open air, fully sealed under foil and even in a very low oven(80°C). It makes a huge difference when it's done right.

I've another mate who does a backwards Sous Vide style, he flash chars the outside in one of those ceramic egg type barbecues, then puts the Rib Eye into a low oven to finish for a set period depending on who wants rare, medium-rare or medium. It works very very well because the uniformity of the result, from edge to center, is perfect and all have a nice crust.
Interesting. I always rest the meat for a while to be a room temperature. I also was told you should rest the cooked meat for the same amount of time that you cooked it. I saw an interesting technique for cooking a 15-20mm thick scotch fillet. Its basically cooked on a hot grill for 90 sec, rotate 90 deg, cook for another 90 sec, flip. cook for 90 sec, rotate 90 deg and cook for another 90 sec. Comes up a treat at medium/. Close the bbq hood in between rotations and flips.
We have digressed a fair bit from the original topic, apologies.
2017 - Bigger, Stronger, Faster, Harder, Smarter. #ruthless
2018 - Could be a long year...
2019 - The Empire Strikes Back
2020 - No more BS, no more excuses, it's time.

Re: Price Gouging - Covid Style

Reply #20
Interesting. I always rest the meat for a while to be a room temperature. I also was told you should rest the cooked meat for the same amount of time that you cooked it. I saw an interesting technique for cooking a 15-20mm thick scotch fillet. Its basically cooked on a hot grill for 90 sec, rotate 90 deg, cook for another 90 sec, flip. cook for 90 sec, rotate 90 deg and cook for another 90 sec. Comes up a treat at medium/. Close the bbq hood in between rotations and flips.
We have digressed a fair bit from the original topic, apologies.
Digress maybe, but if you are getting gouged on something it's wise not to waste it! ;D

I've used that technique too and agree it works well for thicker cuts, I tried it on an open hot plate and it didn't work so well, maybe having the lid is critical to maintain the heat. I eventually gave up on the method, because I found the problem was I' would get distracted and then stuff would get overcooked.
The Force Awakens!

Re: Price Gouging - Covid Style

Reply #21
Question: Salt raw pre BBQ or after? I have always been a salt after man. On a recent trip to France, one of Mrs G2C's cousins is a chef (they have a small meat restaurant chain) and so I asked him. He says salt before definitely. Brings out the juices during cooking, I was told the opposite (drys it out). I have been doing it since and is 100% better.

I do both... as I love salt (though always unrefined sea salt & herb salt)! Salt it beforehand and let it sit for half an hour before grilling... then if needed a dash more salt. Funny really as today I went to my butcher mate in the Woolies complex and he had some of the best, really well marbled, scotch fillet you can imagine. Tonight... yum.

I use the rotation method and end up with a really tender, medium leaning ever so slightly to rare, steak. Pink but not running blood!

I'm going to experiment with some liquid smoke soon... love hickory smoke/flavour.
Only our ruthless best, from Board to bootstudders will get us no. 17

Re: Price Gouging - Covid Style

Reply #22
I do both... as I love salt (though always unrefined sea salt & herb salt)! Salt it beforehand and let it sit for half an hour before grilling... then if needed a dash more salt. Funny really as today I went to my butcher mate in the Woolies complex and he had some of the best, really well marbled, scotch fillet you can imagine. Tonight... yum.

I use the rotation method and end up with a really tender, medium leaning ever so slightly to rare, steak. Pink but not running blood!

I'm going to experiment with some liquid smoke soon... love hickory smoke/flavour.
I like my Scotch Fillet and any steak well cooked, virtually impossible to get a well cooked steak at any restaurant these days, they look at you like you are some ancient cave man wanting it well cooked.
Last one I had at the pub was meant to be well cooked but on cutting was dripping with blood, it might as well been alive on the plate...

Re: Price Gouging - Covid Style

Reply #23
I like my Scotch Fillet and any steak well cooked, virtually impossible to get a well cooked steak at any restaurant these days, they look at you like you are some ancient cave man wanting it well cooked.
Last one I had at the pub was meant to be well cooked but on cutting was dripping with blood, it might as well been alive on the plate...

You and my sister would get along brilliantly, she always asks for 'well done' and is looked at as if she'd just peed on the floor.

Her husband is in the wholesale food business and is a great cook himself, and often brings home amazing cuts of meat. Let's just say when my sister asks for a beautifully marbled eye fillet to be 'brown' throughout he rolls his eyes and then teases the crap out of her.
Only our ruthless best, from Board to bootstudders will get us no. 17

Re: Price Gouging - Covid Style

Reply #24
I do both... as I love salt (though always unrefined sea salt & herb salt)! Salt it beforehand and let it sit for half an hour before grilling... then if needed a dash more salt. Funny really as today I went to my butcher mate in the Woolies complex and he had some of the best, really well marbled, scotch fillet you can imagine. Tonight... yum.

I use the rotation method and end up with a really tender, medium leaning ever so slightly to rare, steak. Pink but not running blood!

I'm going to experiment with some liquid smoke soon... love hickory smoke/flavour.
From memory, the guy who showed me this method said the BBQ want to be around 180 deg with hood down. With the 90/90/90/90 sec = 360 sec total, let it sit for the same amount of time. I use one of the those insulated preheated warmer pots to let it sit in. The best Jerry, the best.
2017 - Bigger, Stronger, Faster, Harder, Smarter. #ruthless
2018 - Could be a long year...
2019 - The Empire Strikes Back
2020 - No more BS, no more excuses, it's time.

Re: Price Gouging - Covid Style

Reply #25
you [email protected]@rds are making me hungry.
almost as thirsty as these pretzels are making me.

Re: Price Gouging - Covid Style

Reply #26
you [email protected]@rds are making me hungry.
almost as thirsty as these pretzels are making me.

Hahaha... likewise, so I had a ripper steak for lunch yesterday. And... yep, a handful of pretzels!!!! Love pretzels, the kind you can only get from the International section in Woolies... long with real rock/sea salt. Mmm...  😉  😁

Lunch today? Pies!!
Only our ruthless best, from Board to bootstudders will get us no. 17