Appreciate a good steak?

[Estee]

Attachment 753692

Sir lion with fat tonight

T-Bone without the bone and fillet sections.

[Estee]

Bavette Plankie or flank, pan seared, with a knob of butter, some garlic and fresh thyme added to the pan towards the end and then used to baste, is the best steak.

Cut on the diagonal, its like 8hr smoked brisket, without the smoke, tender, juicy but with a rich, gamey and intense beef flavour that no other cut can produce.

Beef, unlike pork, imo, is much of a muchness. Pigs produce a myriad of flavours from different cuts. But flank is pure beef flavour. Dont take my word for it, compare flavours.

And if you buy that matured, geelvet, highly marbled and expensive steak and chuck it on a grill, you have wasted your money and I bet you that your folks used to take you to some flame grilled franchise where you "developed" your steak taste.

Now fight me

[Estee]

Fillet is steak for people who can not cook.

Or havent been able to make carpaccio properly or who cant stomach rump sealed in a bag with karringmelk and left in the sun for 2 days. If you want to get flavour from beef, then thats the only way, or go with Bavette Plankie.

Alternatively, if you can crack the knod, Uncle Dudds does the best steaks ever.

[Therackermann]

To me wagyu is overrated and overpriced for what it is.

[Dudleytheplumber]

Please Never give Ian my Address
Thanks for the Compliment Estee

I get the best Rump Steaks at the little Spar in Umloti
A Whole R109 kg...
My SIL in Cape Town even orders them..
Nothing like them locally

[WillieJimny]

[iandvl]

Please Never give Ian my Address
Thanks for the Compliment Estee

I get the best Rump Steaks at the little Spar in Umloti
A Whole R109 kg...
My SIL in Cape Town even orders them..
Nothing like them locally

Nobody needs to give me your address. I am pretty sure I can find it on my own...

[Darth]

Is it not true that what it ate, how it lived, what type is, how old it was when it got the bad news, and how long it took to get to your plate makes a big difference?

Any Michelin star chef will tell you the preparation plays the smallest part. Sourcing the best is far more important.

I like this guy and his videos. Also his approach to steak.

Take note of his comment regarding the butter burning and only using it at the end:

https://youtu.be/lVcTvHTn6Dw?si=1CbxwUeuwSp_BxzL

[Nys]

Vanaand se menu

[ChrisA]

Vanaand se menu

Eish - hopeyou remember the plastic!🙈🤣

[MickeyBlue42]

The Blockman - Parkhurst

Not cheap but well worth it!

[Jeepiscool]

To me wagyu is overrated and overpriced for what it is.

My eerste wagyu wat ek gebraai het wat definitief die lekkerste steak en een van die puikste borde kos wat ek al genuttig het. Die geur, unieke smaak, imponerende grootte (40mm dik en 1kg stuk), en bottersagte tekstuur het dit 'n ongelooflike ondervinding gemaak, en mens kan dit teen bekostigbare pryse vind as jy weet waar.

Ek het wel ook al 'n stel man size rumps by die foodlovers op die suidkus aangeskaf wat baie naby aan net so lekker was. Die ding met steak braai is dat daai regtig lekker een so min soos 'n kolhou op die gholfbaan gebeur, die vleis, die vuur, die voorbereiding en die omstandighede moet almal saam soos die sterre op lyn en dan het mens nog 'n goeie skoot geluk ook nodig. Maar wanneer dit gebeur is dit sjammies verby!

[hbannink]

I do not classify fillet as steak. Can not stand it. But again - my teeth still work... :/

Net vir jou Emmie Fillet = beeshaas, Die ou mense van my tyd het dit so genoem, my pa was baie puntenerig met taalgebruik en dit was sy beskrywing. Dr goegel ken hom nie so en baie van sy ander vertalings soos puntenerig ook nie, moet n' Ingilsman wees wat hom gebou het

[Emmie L]

Net vir jou Emmie Fillet = beeshaas, Die ou mense van my tyd het dit so genoem, my pa was baie puntenerig met taalgebruik en dit was sy beskrywing. Dr goegel ken hom nie so en baie van sy ander vertalings soos puntenerig ook nie, moet n' Ingilsman wees wat hom gebou het

Net soos kottelet, het beeshaas amper verdwyn. Ek het as kind altyd gewonder hoekom dit so genoem word. Tot ek in Europa die haas karkasse in die boecherie gesien het. Toe maak dit ongerieflik veel sin. In my wêreld het min mense haas geëet.

[Estee]

Is it not true that what it ate, how it lived, what type is, how old it was when it got the bad news, and how long it took to get to your plate makes a big difference?

Any Michelin star chef will tell you the preparation plays the smallest part. Sourcing the best is far more important.

I like this guy and his videos. Also his approach to steak.

Take note of his comment regarding the butter burning and only using it at the end:

https://youtu.be/lVcTvHTn6Dw?si=1CbxwUeuwSp_BxzL

In essence, dont waste all those flavours dripping through a braai grid.

[PeterS]

My favourite steak at the moment from my Spar butcher is a matured picanha rump steak.
I season with course salt and black pepper ground onto it.
Rub into the meat and then braai over very hot coals. My mouth is watering as I type this.

We are addicted to Picanha. Tender, serious flavour and very good value for money.

[Mileage]

De Suider Pub and Grill has a Wednesday special 300g Rump and Chips for R95.

Normally R135

Pretty decent. And R80 for 2 draught castle light

On the Moloto Rd 5min past Roodeplaat

[Darth]

In essence, dont waste all those flavours dripping through a braai grid.

Yup, and:

1) Put the salt on early enough so juices get pulled out and then back in again. So it also needs to rest before. Salt while you braaing or frying the juices get pulled out in front of you. Salt helps with the crust.
2) Dont use butter too early. It burns at the higher temps you need for the crust. Avocado oil first, to get the crust and then use butter later at a lower temp and for a shorter time.
3) Let it rest. Those who say this does not work probably do so because they lost the juices early on.
4) Get the right tools for the job. Solid pan with a good thermal mass that can retain more heat and for longer when the cold steak is added as this helps with the Maillard reaction, and use a thermometer to check when its done.

[mullerza]

Yup, and:

1) Put the salt on early enough so juices get pulled out and then back in again. So it also needs to rest before. Salt while you braaing or frying the juices get pulled out in front of you. Salt helps with the crust.
2) Dont use butter too early. It burns at the higher temps you need for the crust. Avocado oil first, to get the crust and then use butter later at a lower temp and for a shorter time.
3) Let it rest. Those who say this does not work probably do so because they lost the juices early on.
4) Get the right tools for the job. Solid pan with a good thermal mass that can retain more heat and for longer when the cold steak is added as this helps with the Maillard reaction, and use a thermometer to check when its done.

did a couple of ribeyes during the week, done as per above except I used a cajun rub. For the first time I used avocado oil for the sear and can recommend, after the sear added butter, cloves of garlic and a few crushed baby potatoes in then into the oven to get to the preferred temp. Perfect melt in mouth goodness