Food Lovers Thread - The 24-hour Succulent Steak (pics intensive)

The 24 hour steak was created by Heston Blumenthal, a famous English Chef who use his knowledge of chemistry to great effects. his TV shows are the most interesting and he is everything but ordinary. he is the owner of the Fat Duck, a 3 star Michelin establishment. the amazing thing about Heston is his cooking skills were all self-taught and he has won many awards including best restaurant in the word. he apparently works with scientist to create dishes and this is a fine example of turning an ordinary into an extraordinary experience.

well this clubfitter by day sometimes yen to be a chef by the weekend and in a recent adventure, this was what was conjured up recently. for those who have been to my FB, you might have seen this, for the rest of the food lovers on GR, here's a glimpse of the proceedings......

a 3+ kg piece of ribeye - 300 days grain fed angus from Huber's Butchery...blow torch to seal the meat to ensure no bacterial invasion.



make sure all sides are completely sealed...





at this stage, nothing is cooked only the surface is sealed.





when everything is done, it goes in the oven at 50 degree Celsius for a full 24 hours. its best to leave a thermometer in the oven to ensure temperature hovers at 50 degree. too hot and the enzymes of the meat will not work, too low, the meat will turn rotten.

after a full 24 hours in the oven, the stab of meat will look like this....



the 24 hour aging will do wonders to retain the juice and flavour of the meat. here's how the 1 inch steak looks like.




steak colour is even, not cooked and there is no blood or juice splatter at all...



we get about 10 slices after triming off both ends. seasoned generously with sea salt and pepper.



smack this onto a very hot cast pan, lightly oiled...1 minute in each side for rare, 1 1/2 minutes on each side for medium rare, 2 minutes on each side for medium done. rest for 5 minutes before serving...this is important so that the meat will "relaxed".



oh the side dish.....new potatoes, oinion, spring onion, mushrooms, dash of garlic and bacon bits.



bacon always adds a nice twist to flavour and onion feeds on bacon and garlic gives it an edge.



pre-boiled new potatoes are added in, season with mixed herbs or thyme, salt and pepper.



spring onions...yummy.



here's how the dish and the steak looks like.....made a red wine mushroom sauce (with a hint of mustard) that leaves a lot of room to get the real taste of the beef



VERDICT: the most juicy and tasty steak. the aging chemistry worked wonder. make sure you get a good piece of steak to start and i had to wake up several times in the night to check the temperature. most ovens start at 70 degrees so the thermometer helps to keep things in check.

Reservations anyone???

Have a great labour day holiday...

DGman

Oh my goodness......that looks amazing.

i feel like having steak right now

DGman, i think it's time u start a cafe at the den

Damn, I am hungry... Any leftovers?

haiz...so hungry now. show wife the pictures, she asked me when am I going to do it.

Had a porterhouse at Morton's last night and swore off steak for a few weeks but then I saw your masterpiece. Gawd, now I have to go out and try your recipe! Good job!

Andre Huber is going to try this recipe and he is going to cook one steak without the 24 hour aging just to taste the difference..i already know the difference in texture and flavour...haha

already so busy on most days, start a cafe sure die of exhaustion...

DGman

I am a steak lover with a climbing uric acid level..... Reservation for two please! ! !

buzz1211 wrote:

Had a porterhouse at Morton's last night and swore off steak for a few weeks but then I saw your masterpiece. Gawd, now I have to go out and try your recipe! Good job!

Morton's steak is nice but IMHO a bit overprice. So far I think Culina is great value for money except no BYO policy. Dying to try is CUT, many friends told me best steak in town but shame also no BYO. Huber's, hmmmmm maybe will try it out...btw recently found another place, ubin seafood in sin ming, the ribeye is quite good too come with fried rice, best of all can BYO and also the stemwares there great.....

enwee..Huber is a Butchery...?!?!

u cook yourself and you can have all the BYO you need plus you will save a ton on service charge. and you don't choose a restaurant because they have a BYO policy, just like you don't choose a car because of free servicing.

the meat was under $340 and it serves 10. i don't think you can get a 300 gram 300-day grain fed ribeye for under $120 in any respectable restaurant. if you eat out the rest of the money goes to rent, staff, ingredients and a funny tern call profit.

DGman

DGman wrote:

enwee..Huber is a Butchery...?!?!

u cook yourself and you can have all the BYO you need plus you will save a ton on service charge. and you don't choose a restaurant because they have a BYO policy, just like you don't choose a car because of free servicing.

the meat was under $340 and it serves 10. i don't think you can get a 300 gram 300-day grain fed ribeye for under $120 in any respectable restaurant. if you eat out the rest of the money goes to rent, staff, ingredients and a funny tern call profit.

DGman

Eric,

Huber in Dempsey had something like a cafe. But they only opened for until abt 3. You can buy the meat and ask them to cook. Not sure how much they charges for cooking. Culina is abt $15

wahhh.. master fitter in the office.. master chef at home.. u raise the bar so high boss.. hahahahahah

Agreed Morton's overpriced. No choice, annual get together. Will try Cut. But MUST try DG's recipe.

DGman wrote:

Andre Huber is going to try this recipe and he is going to cook one steak without the 24 hour aging just to taste the difference..i already know the difference in texture and flavour...haha

already so busy on most days, start a cafe sure die of exhaustion...

DGman

Fresh beef will never beat the taste of an aged beef... thanks for the recipe!

Didnt knw it has to go this far to get e best taste! Amazing.
It s to be delicious man!
I m hungry fr steak nw too.
No choice as can oni afford Jack's place fr now.

Nice!!

Everytin is so poisonous frm boss... Even food. Diu..
Think i gona go for steak dinner tonite after seeing this leh.
Now my mind is oni full of steaks floatin ard...

Eric, it looks really good. Will try this out for next weekend's dinner with friends.

will the recipe work for half a slab at 1.5kg?

...need to check if my lousy oven can hover at 50deg.

Shanks!

DG, that looks great! If you are open for reservations (hint), I would love to partake with a bottle of Ch Cos d'Estournel or Ch Lynch Bages........

InTheHole! wrote:

DG, that looks great! If you are open for reservations (hint), I would love to partake with a bottle of Ch Cos d'Estournel or Ch Lynch Bages........

Delicious...Lynch and Cos.....Can I bring a 89 bord?.........something else?

DGMan
You are "poisonous"!

By day you "poison" us with equipments and shafts
By nite (weekends), you "poison" us with such yummy-licious food!

this was what was cooking yesterday.....lamb is good comfort food for my blood type...sleep the best after lamb meal.

its call Incredible Lam Shoulder Roast with smashed vegetables....by Jamie Oliver.

i just rubbed the meat with walt and pepper, used a bunch of rosemary with mexican garlic which are huge. tin foiled wrap and whacked in the oven at 170 to 180 degree.



a bulb of swede with 2 types of vegetable and carrots...





the ulitmate combi sea smoked salt, red black pepper, mixed herb shaker and its a tall one.



oh finally the food.......you can slow cook this for 4 hours or 2 and half.....we had the shorter roast version last night. still tender and very juicy.



we had coke 2012 to pair with this.

enjoy.....DGman

DGman

Damn...you're making my mouth water.......

Damn, this thread is super deadly for someone who is trying to lose weight

Hey boss.

Can I ask a qn? Is it better to place the rosemary as it is on the lamb, or chop it up?

DGman wrote:

The 24 hour steak was created by Heston Blumenthal, a famous English Chef who use his knowledge of chemistry to great effects. his TV shows are the most interesting and he is everything but ordinary. he is the owner of the Fat Duck, a 3 star Michelin establishment. the amazing thing about Heston is his cooking skills were all self-taught and he has won many awards including best restaurant in the word. he apparently works with scientist to create dishes and this is a fine example of turning an ordinary into an extraordinary experience.

well this clubfitter by day sometimes yen to be a chef by the weekend and in a recent adventure, this was what was conjured up recently. for those who have been to my FB, you might have seen this, for the rest of the food lovers on GR, here's a glimpse of the proceedings......

a 3+ kg piece of ribeye - 300 days grain fed angus from Huber's Butchery...blow torch to seal the meat to ensure no bacterial invasion.



make sure all sides are completely sealed...





at this stage, nothing is cooked only the surface is sealed.





when everything is done, it goes in the oven at 50 degree Celsius for a full 24 hours. its best to leave a thermometer in the oven to ensure temperature hovers at 50 degree. too hot and the enzymes of the meat will not work, too low, the meat will turn rotten.

after a full 24 hours in the oven, the stab of meat will look like this....



the 24 hour aging will do wonders to retain the juice and flavour of the meat. here's how the 1 inch steak looks like.




steak colour is even, not cooked and there is no blood or juice splatter at all...



we get about 10 slices after triming off both ends. seasoned generously with sea salt and pepper.



smack this onto a very hot cast pan, lightly oiled...1 minute in each side for rare, 1 1/2 minutes on each side for medium rare, 2 minutes on each side for medium done. rest for 5 minutes before serving...this is important so that the meat will "relaxed".



oh the side dish.....new potatoes, oinion, spring onion, mushrooms, dash of garlic and bacon bits.



bacon always adds a nice twist to flavour and onion feeds on bacon and garlic gives it an edge.



pre-boiled new potatoes are added in, season with mixed herbs or thyme, salt and pepper.



spring onions...yummy.



here's how the dish and the steak looks like.....made a red wine mushroom sauce (with a hint of mustard) that leaves a lot of room to get the real taste of the beef



VERDICT: the most juicy and tasty steak. the aging chemistry worked wonder. make sure you get a good piece of steak to start and i had to wake up several times in the night to check the temperature. most ovens start at 70 degrees so the thermometer helps to keep things in check.

Reservations anyone???

Have a great labour day holiday...

DGman

boss, how do we make reservation with you?

following holy crab, you can call yours holy cow

Question.
Does the process of sealing and then 24 hour low heating makes the meat more tender ?

Food channel normally do 2-3 hour oven roasting only after the sealing. But they did do marinating for at least 12-24 hours before hand while on your case it's the roasting that is longer.

How does the two compares ?