British BBQ Society Forums

Some interesting steak based tips at the always-excellent Serious Eats.

http://www.seriouseats.com/2012/05/how- ... d-lab.html

Nice tips, not too sure about salting for 4 days I followed Heston's latest advice about leaving the steak uncovered in the fridge for two days, seasoning just before cooking and flipping it every 15-20 seconds. Inproved supermarket steak no-end.
However having said this I will study these new ideas in depth and maybe give it a go in the next couple of weeks. If I do I'll let you know how I fared.

Interesting article, I've been doing the reverse sear method for years after reading about it on Amazing Ribs, my guests always comment on how moist their steaks are when done this way

Buy thick steaks - about an inch. Prewarm in a 50C oven (or a dehydrator if you have one) for 20 mins. Heat a cast iron pan to very high heat (or use searer on gas grill or very hot charcoal). Lightly oil and season steaks. Give them one to two minutes per side and then rest for five minutes.

Yep - I'm with JEC on this - reverse sear method seems to give the best results i.e. very moist steaks with a nice crust. Still going to try & perfect the sous vide route too....

Well with those kind of endorsement, looks like we're eating steak this month. Sadly the 28 day Sirloin I've got in the freezer is only 1/2-3/4" thick, guess I'll have to pester my butcher again......oh the hardships life throws at us

I've ordered 3 ribs on a rib of beef before to cut down into megasteaks. Works very well.

You get a handy Handle to hold it as well