Unfortunately, this deal has expired 11 December 2018.
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Refreshed 5 years ago
Big Daddy 16oz Rump Steak are back at Aldi £4.99
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coyote
Joined in 2009
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Edited by coyote, 11 October 2018
106 Comments
sorted byyou got a refund ....on a steak..??
To get a rare one you don't cook it slowly though
They're very rare. Well done if you find one.
2014 phoned for you.
"Dreadful couple referring to ‘their’ butcher"...
thedailymash.co.uk/new…742
(edited)
The clue's in the name there.
Yes it was cooked properly, out of fridge one hour, sealed and then cooked slowly to rare & rested for twenty minutes. (edited)
Also correct
You've just admitted to not cooking it properly after declaring it was.
Consistent rare and medium rare steaks every time. It’s my pleasure.
Are you saying there’s always tenderness after a good grilling if it’s hung long? (edited)
slow cooking/frying only
Yes,their beef is hit n miss,I've had one that was delicious and one that was like old boots. As for the beef Wellington,that was a disgrace.
I see what you did there
Cause that’s probably horse.
Finding a good butcher is worth its weight in fillet. Mine introduced me to flat iron steak - superb.
That's fine as long as everyone doesn't all post at once. Form an orderly cue.
Oh dear, you should dine together
cooking lean meat slowly turns it into rubber
How do people manage to buy them to complain about how bad they are then?
I bought a pack of 4 chicken bosoms from Tesco and cooked two in a curry. I have never before eaten chicken as tough and tasteless. I got a refund on the whole pack of 4 and the curry sauce.
Why should I lose money on something totally inedible.
its not confusing just seems a bit sad
You can get a very similar effect to sous-vide steak by doing a reverse sear. Like the sous-vide method it cooks the meat to a consistent temperature throughout, rather than the well done > rare ripple effect of conventional flash-fry cooking.
To reverse sear:
Preheat oven to about 130-140c
Steak goes on a racked baking tray in the oven, remove it when it gets to 50-53c (use a meat thermometer you luddites).
While it rests, get a cast iron or heavy bottom pan on your highest flame and get it as hot as you can handle. Rub a little oil into the steak (high-smoke temperature oils are better) and blast it for a minute each side.
Eat immediately.
There were 6 boxes full on the shelf in my local this afternoon
Obviously make it to some stores but never have them in any round our way and similar comments on other threads.
en.m.wikipedia.org/wik…eat
To get the best taste requires the steak to have fat in amongst the muscle fibres - marbling- which enhances flavour.
Beef without marbling is tough as old boots unless cooked slowly at lower temperature for a longer time e.g brisket etc.