The Steak Thread SEE OP

blindside88 · 02-12-2020 12:37am

Hey guys,

There’s a good deal to be had on steak on the premium butcher website (link below)

https://thepremiumbutcher.ie/product/striploin-joint/

This is my second time ordering from them and the meat is excellent quality. They currently have a “Full Striploin of Beef 4-5kg” for €48. The last time I got this I cut it into 20 good sized steaks (about an inch thick) and froze them in batches of 2. Meat is of excellent quality and for less than €2.50 a steak you can’t go wrong.

If you sign up for the newsletter you get free delivery on orders over €50.

I’m in no way affiliated to them but I was told about this deal the last time by a friend of mine who has ordered from them several times.

Haven’t tried anything else from there but he has also bought the brisket and says it’s very good. Hopefully it’s of use to someone

onform · 02-12-2020 8:01am

blindside88 wrote: »

Didn’t realise this was here. Apologies for trying to help other members of the site make a saving and find a bargain. I won’t do it again

Don't apologise, it was an honest mis-steak...

.red. · 02-12-2020 8:36am

blindside88 wrote: »

Hey guys,

There’s a good deal to be had on steak on the premium butcher website (link below)

https://thepremiumbutc...uct/striploin-joint/

This is my second time ordering from them and the meat is excellent quality. They currently have a “Full Striploin of Beef 4-5kg” for €48. The last time I got this I cut it into 20 good sized steaks (about an inch thick) and froze them in batches of 2. Meat is of excellent quality and for less than €2.50 a steak you can’t go wrong.

If you sign up for the newsletter you get free delivery on orders over €50.

I’m in no way affiliated to them but I was told about this deal the last time by a friend of mine who has ordered from them several times.

Haven’t tried anything else from there but he has also bought the brisket and says it’s very good. Hopefully it’s of use to someone

I won't be clicking on that link anyway, not even for a free strioloin.

OmegaGene · 02-12-2020 8:39am

.red. wrote: »

I won't be clicking on that link anyway, not even for a free strioloin.

Link doesn’t seem to be working anyway

GhostyMcGhost · 02-12-2020 9:04am

onform wrote: »

Don't apologise, it was an honest mis-steak...

I’ve no beef with you

blindside88 · 02-12-2020 9:54am

.red. wrote: »

I won't be clicking on that link anyway, not even for a free strioloin.

Ive amended the link now, don’t know how that happened. Otherwise just google the premium butcher. They’re part of dawn meats

Mantis Toboggan · 02-12-2020 9:55am

The sirloin steak you get in Aldi for around 6 euro is quality.

GHOST MGG · 02-12-2020 10:00am

Its xmas lets all BEEF friends

blindside88 · 02-12-2020 10:19am

Mantis Toboggan wrote: »

The sirloin steak you get in Aldi for around 6 euro is quality.

Their rib eye steaks are very good also

vicwatson · 02-12-2020 10:28am

Let’s moo-ve on

Hallaz · 02-12-2020 10:42am

vicwatson wrote: »

Let’s moo-ve on

Jeez talk about milking it for all it's worth...

Yamanoto · 02-12-2020 10:51am

blindside88 wrote: »

Didn’t realise this was here. Apologies for trying to help other members of the site make a saving and find a bargain. I won’t do it again

Turn the udder cheek

jpb1974 · 02-12-2020 11:01am

blindside88 wrote: »

Didn’t realise this was here. Apologies for trying to help other members of the site make a saving and find a bargain. I won’t do it again

Steak it easy, he was only steaking the mickey...

Steak Care.

muffler · 02-12-2020 11:28am

blindside88 wrote: »

Didn’t realise this was here. Apologies for trying to help other members of the site make a saving and find a bargain. I won’t do it again

But you still felt the need to post again about it in the steak thread. Butchers selling spam!!!

OmegaGene · 02-12-2020 11:36am

Aldi steaks are very nice and hard to beat

drunkmonkey · 02-12-2020 12:14pm

Anywhere selling salt aged steaks online, I see some farms are but collection only.

Muahahaha · 02-12-2020 1:20pm

drunkmonkey wrote: »

Anywhere selling salt aged steaks online, I see some farms are but collection only.

James Whelan butcher sells Peter Hannons Himilayan salt aged beef. Its very high quality, Hannon supplies a lot of Londons top restaurants with his beef
https://www.jameswhelanbutchers.com/products.php?cat=Salt+Aged+Beef

Muahahaha wrote: »

In Lidl from Thursday

-Picanha steak 200g/3 euro
-Angus rib roast on the bone- reduced from 14/kg to 12/kg

This offer seems to be extended for another week going by Lidls brochure. I was going to get one of the picanha steaks but they are too small at 200g as the rump fat takes up almost a third of the steak. Got 1.2kg of the Angus rib roast and will cut two big steaks from that. Picked up a pouch of Lidls peppercorn sauce too which seems a bit of a bargain for 89 cents. I never have cream or whiskey in the house so its handy to buy peppercorn sauce pre made

rob316 · 02-12-2020 1:29pm

I never buy fillet but Aldi had some short dated heavily reduced packs last week. I had to say it was very poor, texture was lovely but the flavour wasn't there, you had to have a sauce. Conclusion I can see now why Wagu is so expensive and in demand, more fat and marbling the better.

stimpson · 02-12-2020 1:38pm

rob316 wrote: »

I never buy fillet but Aldi had some short dated heavily reduced packs last week. I had to say it was very poor, texture was lovely but the flavour wasn't there, you had to have a sauce. Conclusion I can see now why Wagu is so expensive and in demand, more fat and marbling the better.

That’s fillet for you. If you want flavour get the dry aged ribeyes.

rob316 · 02-12-2020 1:53pm

stimpson wrote: »

That’s fillet for you. If you want flavour get the dry aged ribeyes.

I always get ribeye, hell even the €4 pack of Sirlion from Aldi have far superior flavour than the Fillet. The price people pay for this out and its not worth it.

Muahahaha · 02-12-2020 2:37pm

Havent had a fillet in years but was never gone on it when I did. I think fillet more about the tenderness and mouth feel that anything else, they're just not as flavoursome as a rib eye with fat in it.

blindside88 · 03-12-2020 12:16am

muffler wrote: »

But you still felt the need to post again about it in the steak thread. Butchers selling spam!!!

I posted it after someone linked me to this thread as being the appropriate place for it. Thought it might be useful to someone. I’ve absolutely no affiliation and I’m definitely not a butcher

The Nal · 03-12-2020 10:38am

You can get some really nice fillet from a lot of butchers. Lovely flavour and texture and a little bit of marble.

A really good fillet - preferably centre cut - is tough to beat.

stimpson · 03-12-2020 11:08am

blindside88 wrote: »

I posted it after someone linked me to this thread as being the appropriate place for it. Thought it might be useful to someone. I’ve absolutely no affiliation and I’m definitely not a butcher

The meat man just arrived at my door with a massive slab of beef and a pound of sausages, so at least your efforts are appreciated by me.

stdidit · 03-12-2020 11:23am

stimpson wrote: »

The meat man just arrived at my door with a massive slab of beef and a pound of sausages, so at least your efforts are appreciated by me.

Was thinking of getting it but didn't pull the trigger yet. Would be interested to hear what you think of it, especially the quality when you've tasted it, the actual weight of it and the amount of steaks too, although I know that depends on how thick you cut them.

blindside88 · 03-12-2020 1:04pm

stimpson wrote: »

The meat man just arrived at my door with a massive slab of beef and a pound of sausages, so at least your efforts are appreciated by me.

Good to hear. I’ve an order due to be delivered tomorrow. I cut the first couple of steaks a little thick, then went a bit thin, eventually got it right. A friend that gets it regularly said he get about 20 1 inch thick steaks from it so I’ll try go about that thickness tomorrow

Muahahaha · 03-12-2020 1:10pm

Be a savage and cut them 2 inches thick, 16oz steaks ftw

stimpson · 03-12-2020 1:14pm

Serious eats has an article on cutting a striploin.

https://www.seriouseats.com/2015/05/knife-skills-how-to-cut-a-whole-strip-into-steaks-beef.html

These seem to be pre-trimmed, so it should just be cutting into steaks. I'm planning on a roast, some 2" steaks for me (will be cut in 2 again) as it's easier to get them med-rare and sone 1"ers for the kids.

It's hard to weigh the full striploin, but it seems to be a bit short at 3.9KG, but my kitchen scales tops out t 4.5kg so it may not be accurate.

Johnny_Fontane · 03-12-2020 1:21pm

Hard to beat Supervalu's bone in Ribeyes (cowboy steak) for value/quality.

€11.73 (I know) when on special. I generally buy a couple of 1.5kg cuts, then divide into 750g steaks for the BBQ.

Markcheese · 03-12-2020 3:13pm

Muahahaha wrote: »

Be a savage and cut them 2 inches thick, 16oz steaks ftw

I tend to do that
And then half it ,so I have 2 thick 8 oz steaks ...

Muahahaha · 03-12-2020 4:11pm

Johnny_Fontane wrote: »

Hard to beat Supervalu's bone in Ribeyes (cowboy steak) for value/quality.

€11.73 (I know) when on special. I generally buy a couple of 1.5kg cuts, then divide into 750g steaks for the BBQ.

Its a proper bargain at that price, in fact I dont think Ive ever seen it at the 'full' price. Only problem is it seems to be a summer time thing with them, they didnt sell it last winter until it re-appeared around April/May

Just checked my digital Lidl receipt there and the Angus rib roast they have on offer at the moment was actually sold at 11.19/kg and not the special offer price listed of 11.99/kg. So the 1.2kg joint was only 13.43, great value for what will end up as two massive rib eye steaks, Im licking my lips here already

stimpson · 03-12-2020 8:34pm

Ok then. I got 10 3/4” steaks for the kids. 4 1.5” 10-12 oz ers for myself and a 700g roast. All cut up, salted and vacuum sealed for the freezer. From there they will go straight into the sous vide

I fried up the offcuts and it’s tasty beef. Considering it’s not dry aged or anything I’d say the quality is better than standard supermarket fare. I got a pound of sausages to bring me up to the €50 for free delivery and they are quality. A nice bit of spice to them.

All in all I’m not sure it’s worth it. If it was closer to 5kg then you’d save a few quid. At 4kg it’s on a par with what you’d pay in Aldi. The only advantage is you can cut thicker steaks.

Muahahaha · 20-01-2021 2:40pm

Some good news, cowboy steaks are back in Supervalue. One week only 21st to 27th Jan at the usual 11.72 a kilo. First time Ive seen them sold during winter, they seemed to be only a summer bbq season thing up until now. Also 33% off sirloins for the same dates.

stockshares · 20-01-2021 4:07pm

Muahahaha wrote: »

Some good news, cowboy steaks are back in Supervalue. One week only 21st to 27th Jan at the usual 11.72 a kilo. First time Ive seen them sold during winter, they seemed to be only a summer bbq season thing up until now. Also 33% off sirloins for the same dates.

Just in time for the weekly shop.

Can these be done in the airfryer or is that sacrilege?

Rows Grower · 20-01-2021 4:49pm

stockshares wrote: »

Just in time for the weekly shop.

Can these be done in the airfryer or is that sacrilege?

Any meat is lovely out of the airfryer.

ablelocks · 20-01-2021 7:26pm

stockshares wrote: »

Just in time for the weekly shop.

Can these be done in the airfryer or is that sacrilege?

possibly, i don't have one (yet)

but reverse sear if you have the time. leads to a fantasticly tasty steak.

SouthWesterly · 20-01-2021 7:35pm

Had some beautiful T bones for dinner last Sunday.
€6.60 per kg.

I bought half a cow to get them at that price. Well worth it if you've space... The other half is still happily munching grass in the field..... Joking

mjp · 20-01-2021 11:06pm

Bought the striploin of beef in early from premium butchers online seen mentioned here and must say got a serious slab of meat for €48. 21 steaks got from it ranging from 6-9oz in size and they were very tasty with good marbling throughout . Never cut a slab of meat like this and didn't know much bout what I was doing but turned out great . See photo below. They also have a fillet of beef 1.4kg + for €37.50 which sounds tempting.

gozunda · 20-01-2021 11:07pm

mjp wrote: »

Bought the striploin of beef in early from premium butchers online seen mentioned here and must say got a serious slab of meat for €48. 21 steaks got from it ranging from 6-9oz in size and they were very tasty with good marbling throughout . Never cut a slab of meat like this and didn't know much bout what I was doing but turned out great . See photo below. They also have a fillet of beef 1.4kg + for €37.50 which sounds tempting.

Sounds good. Link and photo please

mjp · 20-01-2021 11:11pm

gozunda wrote: »

Sounds good. Link and photo please

Just added photo there. See below link from shop.

https://thepremiumbutcher.ie/product-category/special-offers/

Muahahaha · 20-01-2021 11:58pm

mjp wrote: »

Bought the striploin of beef in early from premium butchers online seen mentioned here and must say got a serious slab of meat for €48. 21 steaks got from it ranging from 6-9oz in size and they were very tasty with good marbling throughout . Never cut a slab of meat like this and didn't know much bout what I was doing but turned out great . See photo below. They also have a fillet of beef 1.4kg + for €37.50 which sounds tempting.

The marbling looks great on those. Would be great if you could report back on taste and texture after you cook a few of them.

Regards cutting a slab of meat that size into steaks the best technique is to start with the heel of the knife forward and then draw it back towards yourself with downward pressure, repeating the same action if necessary. Sawing the knife back and forth is best avoided as it results in an uneven surface on he steak. Upon cooking this then leads to some parts of the steak having more contact with the hot pan than others. Ive made that mistake in the past when cutting a rib roast into steaks, when its cooked you end up with an uneven colour and it wont have a uniform crust from the maillard reaction.

This article has pictures on how to do it
https://www.seriouseats.com/2015/05/knife-skills-how-to-cut-a-whole-strip-into-steaks-beef.html#:~:text=Flip%20the%20strip%20over%20so,ready%20to%20cut%20into%20steaks.

Seve OB · 21-01-2021 1:53am

most important to have good knifes,
its worth spending €100+ on a proper knife, its a game changer.
but proper knives are not worth buying unless you keep them sharp.
i use a double sided whetstone and a set of global knives

lab man · 21-01-2021 2:00am

SouthWesterly wrote: »

Had some beautiful T bones for dinner last Sunday.
€6.60 per kg.

I bought half a cow to get them at that price. Well worth it if you've space... The other half is still happily munching grass in the field..... Joking

Half a heifer a cow would be pure tough meat

stockshares · 21-01-2021 11:56am

Muahahaha wrote: »

Some good news, cowboy steaks are back in Supervalue. One week only 21st to 27th Jan at the usual 11.72 a kilo. First time Ive seen them sold during winter, they seemed to be only a summer bbq season thing up until now. Also 33% off sirloins for the same dates.

Rows Grower wrote: »

Any meat is lovely out of the airfryer.

Super Valu have 3 specials on Cowboy Steaks. See Attachment below. Which would be best?

What's the best temp to do these and would they need to be marinated ?

The steak setting on our Airfryer is 205 and 10min for well done but it doesn't give consistent results and can result in a tougher steak.

Muahahaha · 21-01-2021 2:39pm

The three steaks look similar except one is bone in which should mean more flavour but you're obviously also paying for the weight of the bone.

You dont need to marinate them unless you want to. Salt and pepper before cooking does just fine to bring the flavour out.

Cant comment on airfrying times/tempeatures as I always pan sear. Have done both methods and feel you get a better sear and crust on the steak by pan frying over air frying.

stockshares · 21-01-2021 2:49pm

Muahahaha wrote: »

The three steaks look similar except one is bone in which should mean more flavour but you're obviously also paying for the weight of the bone.

You dont need to marinate them unless you want to. Salt and pepper before cooking does just fine to bring the flavour out.

Cant comment on airfrying times/tempeatures as I always pan sear. Have done both methods and feel you get a better sear and crust on the steak by pan frying over air frying.

Could you sear in the pan and then cook in the AirFryer?

rubadub · 21-01-2021 3:20pm

stockshares wrote: »

Could you sear in the pan and then cook in the AirFryer?

I cook in the airfryer for 30-90mins (no typo) but at 80C. The meat is still pink inside, the outside surface is dried off and brown. I then sear in a really hot pan, I often will let it cool right down again so as not to chance the inside being cooked.

I have a standard philips, others will vary. I measured the temp once and think it got to 65C max at the 80C setting. If going 90mins I would let it cool in between the 30min timings as it might go high.

The drying of the outside means it sears brilliantly & quick, as there is no water to be boiled away.

What I have not tried, and planned to, is to do my long 80C, let it cool, if not even chill it, and then stick it in a preheated airfryer at 200C. Again the outside will be dried so should brown up nicely.

If you try to sear it before the airfryer you have all that moisture to deal with.

stockshares · 21-01-2021 3:49pm

rubadub wrote: »

I cook in the airfryer for 30-90mins (no typo) but at 80C. The meat is still pink inside, the outside surface is dried off and brown. I then sear in a really hot pan, I often will let it cool right down again so as not to chance the inside being cooked.

I have a standard philips, others will vary. I measured the temp once and think it got to 65C max at the 80C setting. If going 90mins I would let it cool in between the 30min timings as it might go high.

The drying of the outside means it sears brilliantly & quick, as there is no water to be boiled away.

What I have not tried, and planned to, is to do my long 80C, let it cool, if not even chill it, and then stick it in a preheated airfryer at 200C. Again the outside will be dried so should brown up nicely.

If you try to sear it before the airfryer you have all that moisture to deal with.

Thanks, not sure if I understand you correctly. Is this correct if cooking for 90mins.

Steps
1 airfryer for 90mins at 80C
Every 30 mins let it cool.

2 let it cool down completely
Dry the meat off.

3 sear in a really hot pan,

dedaw · 21-01-2021 4:22pm

The last couple of times I've cooked steak (esp Striploin), it has been in the air fryer.
Cover it in garlic butter, put it in the fryer from the start, don't bother preheat. Cook to your liking. The butter prevents the outside from drying out too much.
Enjoy!

rubadub · 21-01-2021 4:29pm

stockshares wrote: »

Thanks, not sure if I understand you correctly. Is this correct if cooking for 90mins.

Steps
1 airfryer for 90mins at 80C
Every 30 mins let it cool.

2 let it cool down completely
Dry the meat off.

3 sear in a really hot pan,

Yes, just 30mins would do the trick of drying the outside and would be a good starting point. There is no "dry the meat off" step, the airfryer is doing that, which is what I like, you are concentrating the meat juices, with sous vide you end up with a soggy steak and loads of meat juice that has fallen out (which could be put in a sauce or kept but I do not want that), then you have to pat the outside down taking off more meat juices.

I can't remember if I ever did it continuously for 90mins, I tend to walk away and leave it. I like the fat to be properly rendered and the long time will do that. I am just warning that at 90mins continuous it might come out with no pink left.

If people do not like the look of pink steak I think it would also be a great way to make a controlled well done steak, just turn the temp up a bit.

The Steak Thread SEE OP

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