At Last Aussie Beef

[HippyProspecting]

Turn once.
Mackka

That's how I cook mine also makka :Y:

I have seen a video where Heston blumenthal was of the opinion that you should turn your steaks every 20-30 seconds.
He did explain the science behind it and it made sense but it was to much work for me while getting side dishes together, so I went back to the turn once method

 

[Mackka]

Saw that myself Namaste and i agree with you too much work and my mind would be saying" did i turn or not?", nah one turn that's it but i do used a stop watch to keep track of turn time, if that makes sense.
Mackka

 

[Keitzy]

8ish minutes, one turn, check the temp and pull off around 125-35ish. Does the 400ishg scotches I buy.

RR why are you getting water coming out of your steaks.? Did you freeze them.? 8.(

 

[user 5263]

Beef is moving into an interesting zone. There have been reports that Brazil may have oversold it's beef herd, because of good prices selling to china and that there are abattoirs lying idle because of lack of supply, and now Argentina which sells a large percentage of it's produce to China has banned all exports, to reduce local prices with an election forthcoming. In Australia restocking is underway now that the drought is basically over. It will be interesting to see where this ends up.

 

[goldtrapper]

Sounds like a load of "BULL"

 

[Moneybox]

The Chinese have their own farms here.

 

[user 12139]

perfect steak every time.. red hot grill, steak at room temp, sprinkle salt over both sides just before placing on BBQ

place on BBQ and seal face down side for 30secs, turn
wait for juices to surface on face side up, turn
wait for juices to surface on face side up, take off BBQ
rest for 3 mins

ENJOY!

Juices will always tell you when to turn & take a steak off, regardless of steak thickness, cut, marbling and BBQ temp

But have your BBQ HOT, real hot! :drooling:

 

[Ded Driver]

I sometimes go to my local butcher & get them to cut me a 2" T-Bone.
Should see the look on a new apprentice's face when I ask for a 'TIT"

 

[silver]

apparently(on the radio... still one listener at least ) they can now make meat from stem cells.... but it takes 15,000 litres of water to produce 1(one) kilo of meat... no mention at all whether they are recycling the water or need a huge tank
anyone for square steak

 

[jethro]

I live in the best prime beef producing area in australia. The Kiewa / Upper Murray Valleys area. But having said that If i want a really good piece of meat It has to come fresh from one of the local butcher shops erfect: . Supermarket steaks just don't cut it most times. :/

 

[sand surfer]

More than likely having water coming out of the steaks over there keitzy ,for the same reason we have it come out of the supermarket and some butchers steaks here ,the pricks pump it up with water to increase the weight of the cut ,
they do it to whole chooks here too ,had a whole chook in the oven and could not work out why the skin would not brown and go a bit crunchy ,you could see the water pouring out of the pin pricks in the skin all over the chook ,tasted like oop: and ended up not being much bigger than a quail
I buy from a trusted butcher now, have done for about 3 years ,nothing wrong with their cuts of meat

 

[sand surfer]

sort of agree with you there jaros ,but 1" thick steaks mate, you are not getting your sizzle steaks mixed up are you :lol:

T Bones 1 1/2" thick minimum ,and a whole 6 kg budget rump sliced 2" thick ,used as steaks or stewing meat (whole budget rumps 10 kg are cheaper here than chuck steak 16 to 18 a kg)
seared for 2 minutes each side then low and slow for 1 hour :drooling:

 

[Redfin]

That Steak I bought was only 10mm thick and weighed 150g(

RR that's not a steak, that's a postage stamp

 

[Mike678]

You don't always get a good steak from a country town butcher . I think they do a deal with a farmer . The farmer provides the beast and the butcher does the killing and dressing . They then split the meat 50/50 ? The beast is not one of the best in the herd, it is on it's last legs !

 

[Ridge Runner]

That Steak I bought was only 10mm thick and weighed 150g(

RR that's not a steak, that's a postage stamp

Amen to that The Stain it made on the Plate was thicker than the so called Steak :lol: :lol: :lol:

 

[Mike678]

I remember going to one pub and the steak was served on one large plate and the veggies on another !

 

[goody2shoes]

Love a great steak

 

[sand surfer]

you never know RR those steaks you are getting from here may have a spring in their step :lol: :lol: :lol: