Lockdown Valentines Day

Status
Not open for further replies.


Like Valentine’s Day every in this house. And I’m not taking the piss. I thought it would a died off after a while but it hasn’t. 6 year now.
PTR said:
reserve sear, in a cast iron pan, is by far the best steaks I've ever had. Its a game changer.
I'm still learning about brining though.
Click to expand...
Did mine in a vacuum pack bag in warm water. Then colour them with the blow torch. Fart on but very good. Won’t be doing it in the future.
 
Last edited:
  • Like
Reactions: PTR
I'll be at work, though as usual, I'll leave the door key under the bin, and will be hoping any combination of Helen Skelton, Abbie Dewhurst or Martine McCutcheon, will be making themselves comfortable, ready to ravage my body, when I get in from work.

Failing that, I'll probably resort to having 2 minutes on the Pornhub site. 🙄 :lol:
 
PTR said:
reserve sear, in a cast iron pan, is by far the best steaks I've ever had. Its a game changer.
I'm still learning about brining though.
Click to expand...
No idea what brining is. I don’t get the hype about steaks mind. Much rather have a good burger.
Ciro_DiMarzio said:
A card, steak for tea and a few drinks but we will probably do it on the Saturday instead of the Sunday.
Click to expand...
Same here. Kids round on Sundays.
 
Dave Herbal said:
No idea what brining is. I don’t get the hype about steaks mind. Much rather have a good burger.
Click to expand...
Cooked properly, a good steak is a joy.
For years, I went off them as they were always crap. Turned out to be a combination of poor meat and poor cooking.

Dry brining is basically just putting salt on the steak and leaving it for a day or 2 in the fridge. It locks in all the moisture so that the steak stays juicy when you cook it. I'm not I've quite got this right yet tbh.

Reverse sear and cast iron is the game changer for steaks. Unreal the difference.
 
PTR said:
Cooked properly, a good steak is a joy.
For years, I went off them as they were always crap. Turned out to be a combination of poor meat and poor cooking.

Dry brining is basically just putting salt on the steak and leaving it for a day or 2 in the fridge. It locks in all the moisture so that the steak stays juicy when you cook it. I'm not I've quite got this right yet tbh.

Reverse sear and cast iron is the game changer for steaks. Unreal the difference.
Click to expand...
I bet you prefer steaks with a pink middle as well?
 
  • Like
Reactions: PTR
PTR said:
Don't "just get a card". Skip the useless car entirely and "just" get some flowers from Aldi instead. Much better than a pointless bit of paper.

I usually cook a meal each year. Bought 2 Wagyu rib eyes yesterday, and doing a 3 day brine on them in the fridge. Will reverse sear them with some garlic mushrooms and king prawns.
Click to expand...

I'm all for reverse sear but why do a brine on a wagyu steak?
 
  • Like
Reactions: PTR
Status
Not open for further replies.

Back
Top