Big steaks in Victoria

[Franco Cozzo]

Originally Posted by SXR6

Meh, its kinda big lol. Was it a starter? haha.

My biggest, the SSS shank challenge. 2.4kg shank, bowl of chips, bowl of salad, 12 calamari rings and a strawberry sunday. Plus 6 cups of coke to wash it down.

Done in 55mins. The lot of it! Was a few years ago now.

Also in Lilac City steakhouse in Goulburn, I had a crack at the 2kg big daddy rump they have there. Wasn't what I would call a challenge but it was a filling meal lol.

Also have done the 30cm burger from Killer Burger.

I'd love to do a Man vs Food Aus! lol But, and no joke, im on a diet lmao.

I'm on a diet too, the seefood diet.

I see food, and I eat it.

[Motorbreath310]

Originally Posted by XP6

image

The patti alone is over 1 kg!

Originally Posted by XP6

image

The patti alone is over 1 kg!

4kg. Something like 10 eggs etc. from fishnets in Corrimal. $34. Google it for a spec sheet, my interwebs is playing up.

EDIT: http://www.illawarramercury.com.au/s...ammoth-burger/

[Dusty1]

There was a food place in Mortlake a few years ago that was doing some jumbo burger.

I saw it and my bottom tightened up in fear, so did my arteries just thinking about it. If these burgers are done in a fashion, they can be half meat and half fat.

Used to be in the meat game, so could always get steaks cut to order and to size. Agree totally with the cryovac meat as well, very cost effective.

[blueoval]

WTF???

you'll be pooing besser blocks after a week of that in ya gut.

[ryeman]

Gross!

[SXR6]

Originally Posted by Big Damo

I'm on a diet too, the seefood diet.

I see food, and I eat it.

lol love that diet. I've just been in the 'bulking' stage for the past few years..

Gotta love a nice big juicy steak though!

[mcnews]

The Cathedral Burger at Buxton Roadhouse has a wall of fame etc.

[Cruzycuzz]

Man v Food gotta love it

[daytona1965]

Big Damo,

I also love my steak, I go to the same place every Friday for lunch.


The Steak Bank North Road Ormond, John the owner is a great friend,

NOW...

He will ask how you have your steak cooked, how hungry are you and

then decide what will suit.

ENJOY

Rohan

[Kevxr8Leexr6]

Ha ha luv this thread, if your ever up in bathurst Damo , ring a head and head down to the railway hotel in havanah st, ill cut whatever size an cut of meat you prefer. had a few that tried the big steaks , didnt get through it. got pics of em tryin though on the wall.
standing rib, as you had, long whole eye fillet,yearling rump . all the cuts are aged . Cheers

[daytona1965]

Kev,

I'm heading to Bathurst next week for the 12 Hour with a couple

of meat maniacs, will drop in and enjoy one of their steaks.


Rohan

[The Yeti]

O to be young again

my bowel hurts just reading this thread

[TheSneakiness]

Originally Posted by Fev

How on earth could you finish that in half an hour! The ribs alone take a good 25 mins to eat thoroughly without choking! haha

I wouldn't know hey. I barely fit through the steak (200gm) and two rib combo (1/2 rack beef and 1/2 rack pork) and I'm not a small guy.

[Kevxr8Leexr6]

Originally Posted by daytona1965

Kev,

I'm heading to Bathurst next week for the 12 Hour with a couple

of meat maniacs, will drop in and enjoy one of their steaks.


Rohan

Let me know what night you be in. make sure im there. look forward to it mate

[Peuty]

Damo, I really looked forward to reading this thread when I opened it, but was surprised to see that -

1) You eat your steak well done, and
2) You don't like beef patties, unless they are from Maccas.

I had hoped this was going to be a good food recommendation thread, but it turns out that you are just really really hungry!



Oh, and there isn't anything wrong with eating a nice caeser salad with a good piece of steak!

[LTDHO]

Steak Bank in Ormond?

[XBROO]

I like my steak rare to med rare, I have had alot of free steaks from places that advertise if you can finish it it's yours for nothing. 2kg steak is nothing to me, been a meatworker all my life. So when I get a rump from work I'll cut the first steak 2inc thick and the whole cross section of the rump. Drag it across the bbq then some worcesty then fang out. I was in a small NSW town called Leeton a few years back, for work as my company had just bought a meat works down there. Anyway the soldiers club got a meal there, I think they call it the tomahawk. It's a 1.5kg steak with a 1kg chips and 500g of salad and it's free if you can eat it all. Well after I smashed it, I said to the chef who come out to see how I was going, 'what for desert' and he was a bit gob smacked.

[daytona1965]

LTDHO,

The Steak Bank 553 North Road Ormond........

Best steak in Melbourne, beats Vlado's/Charcoal Grill on the Hill AND

It's BYO beer and Bottled Wine........


Rohan

[BPXR6T]

Going back a few years a pub in St Arnaud had a big steak challenge. Finish the steak and you get a t-shirt.

[nuthin' fancy]

Originally Posted by XBROO

I like my steak rare to med rare, I have had alot of free steaks from places that advertise if you can finish it it's yours for nothing. 2kg steak is nothing to me, been a meatworker all my life. So when I get a rump from work I'll cut the first steak 2inc thick and the whole cross section of the rump. Drag it across the bbq then some worcesty then fang out. I was in a small NSW town called Leeton a few years back, for work as my company had just bought a meat works down there. Anyway the soldiers club got a meal there, I think they call it the tomahawk. It's a 1.5kg steak with a 1kg chips and 500g of salad and it's free if you can eat it all. Well after I smashed it, I said to the chef who come out to see how I was going, 'what for desert' and he was a bit gob smacked.

And you're proud

[trentski]

Originally Posted by Rapid_Axe

Wasn't it chewy to eat having been cooked for that long?

They would have either roasted it or cooked it in a water bath (sous vide) and then seared the outside just before serving. That's why they say a well done steak will take an hour where as you can kill one on the BBq in 15 minutes

[AGS302]

Originally Posted by mungdungas

ahhhh a subject i can sink my teeth into hahahaha......i was a chef in a past life so i get pretty fusy when i eat out especially when it comes to cooking steak,so if i want a nice steak i cook it at home on the charcoal webber with water soaked hickory chips to give it that awesome smokey taste.The secret to a nice steak is to buy whole cut cryovac meat{the vacuum sealed stuff** coz it tends to be much more tender than fresh cuts nowdays which is butchered & shipped without enough time to hang to get it tender.The other single most important thing with cooking a nice steak is to seal it on both sides,& keep turning it over every few minutes & dont use marinades/sauces because it just burns & ruins the flavor of the meat.

The more you turn a steak the tougher it will be. Ideally a steak should be turned once.

As a Chef of 17 years who has on occasions cooked more than 500+ steaks a night, this topic is right up my alley.

[coupecouple04]

Originally Posted by AGS302

The more you turn a steak the tougher it will be. Ideally a steak should be turned once.

As a Chef of 17 years who has on occasions cooked more than 500+ steaks a night, this topic is right up my alley.

That's the way I always cook my steaks but it seems the tide is turning and now a few chefs are saying as soon as the juice comes to the surface flip it.Not a huge number of times maybe 2 to 3 times.Still think the 1 flip is the way to go.

[XBROO]

Yep 1 flip that's it, unless your missus dosen't like the blood sitting on top. Then hers gets flip twice very quickly just to get the blood off. But the rarer it is the more juicy and tender it'll be. I agree meat dosen't get hang enough these days and meat that's about 4 to 6 weeks old in a cryovac pack is the best. It also comes down to how old the beast is at slaughter. MSA is the only meat hung for 24hrs in my meatworks and of coarse tender stretching and PH level plays a big part. I also love the 300 day grainfed as when you have a rib fillet (cube roll) from these beasts you can cut it with a plastic butter knife.

[mungdungas]

Originally Posted by AGS302

The more you turn a steak the tougher it will be. Ideally a steak should be turned once.

As a Chef of 17 years who has on occasions cooked more than 500+ steaks a night, this topic is right up my alley.

i did my apprenticeship at rmc duntroon many yrs ago in all the messes including the cadets mess which can do anything up to 2-3000 a sitting & yes i was always taught not to flip the steaks until you see the steak bleed but trust me if you cook with a little less heat than whats considered normal & seal one side then the other & then keep turning it it will be more tender when you eat it,try it what have ya got to loose?

[tweeked]

Make sure it is at room temp before cooking then 1 flip on a very hot plate for medium rare. You get an amazing caramalisation and flavour. If it is straight out of the fridge you will burn it before it is cooked through.

I have no idea on how to cook it more than medium rare. Well done is a crime in my book!!!

Gonna check out this Steak Bank in Ormond !!!

[pottery beige]

Originally Posted by XBROO

Yep 1 flip that's it, unless your missus dosen't like the blood sitting on top. Then hers gets flip twice very quickly just to get the blood off. But the rarer it is the more juicy and tender it'll be. I agree meat dosen't get hang enough these days and meat that's about 4 to 6 weeks old in a cryovac pack is the best. It also comes down to how old the beast is at slaughter. MSA is the only meat hung for 24hrs in my meatworks and of coarse tender stretching and PH level plays a big part. I also love the 300 day grainfed as when you have a rib fillet (cube roll) from these beasts you can cut it with a plastic butter knife.

i love the fried blood.. scoop it out pan yum yums delish

[ryeman]

Originally Posted by pottery beige

i love the fried blood.. scoop it out pan yum yums delish

Black pudding with deal horse?

[XBROO]

I just love popping a raw bit of steak in my mouth, and watch people dry reach.

[jmac]

Originally Posted by Rapid_Axe

Ribs and Rumps if you can find one.

1kg rump + full rack of pork ribs + two sides challenge. Half hour to eat.

None in victoria :-( I moved from Sydney and miss it.

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