Hi Gaz Try holding the fat side down in the pan before searing the steak to crisp up the fat and to render some of it into the pan which adds extra flavour. I use the leftover fat to fry some onions or mushrooms while the steak is resting… Thank you for sharing and have a great weekend 👌🏻
@@BaldFoodieGuy Good advice and the only other thing I would say is I use Maldon sea salt and put it on after cooking it melts pretty much immediately into the meat. If you put it on an hour prior to cooking you can lose juices. I don't see why you would take it out of the fridge put salt on and then pop it back into the fridge. Just an opinion and I am glad you enjoyed it. Gaz to Gaz :D
I get those 30 day matured steaks from Aldi fairly frequently. It doesn't matter how you cook them, they will come out tender. It's the maturing that does the trick :)
one of our fave meals years ago....prawn cocktail followed by steak chips peas mushrooms side salad with french dressing,then cheese and buscuits with port to wash all down !!! cheers G great post
I've had a few of these recently and they were really good. At £19.11/kg it's actually pretty cheap compared with everywhere else, especially as it's very decent quality for supermarket steak.
That aldi thick cut steak looked absolutely top marks. Imagine what that costs in a restraunt! Well done gaz. Ps adding butter to pan can make the taste so much better. Well done mate👍. Regards Steve.
I just stumbled across your channel and watched a few videos so far. I like your simplicity and your honesty, no cheffy stuff either, just cooking as it should be. I love cooking. I was up until 2 weeks ago homeless in a tent in the Scottish Highlands for 20 months (many on here don't believe me but it's all on my Instagram). I still cooked great food, even Hugh Fernley Whittingstall sent me a copy of his latest book.... It's not very good though 🤫😂 Subscribed.
Duuuuuude! its been a while si ce ive commented! 65k! i remember like 635 lol i am SOOOOOO PLEASED to see you thriving buddy MASSIVE congrats! long may it keep growing!!! Top quality content! Top quality Guy!
Great video Gareth 👏 , I always dry salt brine my steaks in fridge for 2 days , the salt opens the fibres and draws the water to the top.of the steaks , then the water sinks back into the open steak and the dry air of the fridge helps dry the outer of my the steak . It's great especially for BBQ's keeping steak moist . I've watched endless videos and books with people all claiming they have the special way to do steak , but that reverse sear is fascinating , I've never seen that 👍 I'm going to try that 😋 . I'm like you Gareth , if your steak's good , why do you need rubs or smothering sauces all over it 👍
Looks absolutely fantastic….bit more rare for me and juices poured back over after resting/cutting and unrefined sea salt and black pepper over after cooking too 😋👍 I’d have that served to me you cooked any day…..very well cooked Squire 👍
I have a lot of Lodge cast iron pans, really like them! Although I usually put the skillet in the BBQ for searing, otherwise oil droplets everywhere in the kitchen! If you want more tender, try salting (dry brining) and leaving on the rack, in the fridge for a day or two before cooking!
Great cooking of a great lump of sirloin - we've got the Aldi Big Rump for tonight which has been cubed and is marinating for bbq kebabs (despite the bitterly cold wind)
You know something Gareth, I've never reversed seared a steak before. I've cooked steaks since Adam was a lad (lol) But I do love steaks from Aldi's. You can't go wrong. Especially when they have the Waggu steaks. But I'm gonna give this one a try. Your steak looked banging matey. Nice one. All the best, Andy.
Wow mate that steaks cooked spot on! Just to my preferred liking,I always think aldi are great value for money with their steaks n burgers etc. It looked so good ill get one when shopping next,great video again pal .cheers
Will have to try that reverse sear method. Looks awesome, and the beef looks good. You left a lot of flavour wiped out of pan, that would be a great base for gravy, with the meat juices that came out of the steak. Cooking the gravy in the pan with however you are going to make the gravy. Or de-glaze the fry pan under heat, with water or whatever (some use small amount of beer, [I like IPA] or wine) into the gravy saucepan.
Excellent. Rapeseed oil is called canola in the USA. You've done exactly what I do with steak other than I use a sous vide bath for an hour and a half before the reverse sear in my cast iron skillet
That looked great! My perfect doneness 👍I like to take my steak out of the fridge and let it warm to room temperature for an hour or so with salt on, then pat it dry and oil it before chucking it in on a blistering hot pan to get a crust on each side. Then in with butter and a smashed clove of garlic to baste. No idea why, I always think steak comes out better in the summer for me, maybe because it’s warmer at the start.
Gr8 vid as always m8, i personally sous vide my steaks and use the holy trinity of seasonings .. sea salt, freshly ground black pepper and garlic powder then reverse sear to finish you are always guaranteed a perfect steak it's like cheat cooking i love it and always so tender and juicy
Great video Gaz, I’ll definitely give this a go. You’re producing a lot of high quality videos lately. How do you find the time along side a full time job.
I've often had friends and family tell me that I shouldn't bother shopping at Lidl or Aldi because the quality is poor. Well Gareth, I think you have just proved them wrong mate. 👍. My usual steak is Sirloin and I have never found fault from either stores meats. I may have a different view over shopping at these stores because I lived in Germany for many years and these stores are where most people shopped. Anyone watching you cook this steak would have to admit that it looked great, and judging by your face, it obviously tasted "spot on".
@@marcse7en I totally agree with you. When I lived in Germany Aldi was much different. Instead of having shelves to restock items, they just brought pallets of food in boxes. This meant that customers didn't have to pay extra in order to hire shelf fillers. I can also say that the quality of their fresh meats and fresh fish are top notch and comparable with the more pricier stores. About 3 years ago I did a price comparison with my local Co Op and Lidl. If I can remember correctly, I spent around about £22 in Lidl, but the same items in the Co Op came in at just over £45, and all I had to do was walk an extra 200 metres. I actually went to the Co Op tonight because I was running late and I could not believe they were selling a tin of baked beans for £2🥴🥴. So yes, I agree that Aldi and Lidl serve up good quality food for everyone's pocket.
I bought one of those steaks for the first time this morning! Using it to make a beef stroganoff for my better half and I. Could be considered sacrilege just slicing up a steak like that, but it was the best bang for buck for a 30 day aged steak big enough for two. Edit: steak for me has to be medium rare, tweaked according to the cut of meat.
Hi Gareth...I used to listen to all these differing opinions of how to cook the perfect steak depending on the cut. I always find that if I wrap my sirloin or ribeye ( favourite value for money cuts in my opinion) in tinfoil, preseasoned & a few knows of good butter...cook to your liking ...rare, medium or well done, then take them out the oven & sear for a minute in rapeseed oil both sides, turn the steak on it's side & get that fat cap nice & crisp...pour the collected steak & butter juices from the tinfoil into the frying pan & sear up some chestnut mushrooms & few diced shallots...if I'm being extra fancy I'll add a sprig of thyme & some concentrated beef stock...big fat triple cooked chips finished in duck or goose fat & pan seared asparagus with lemon, pepper & salted butter...that is my death row meal for sure lol. We all like what we like & it would be a very boring world if we all thought/ liked the same things. I know I can't be vegan or vegetarian when there's good quality steaks to get my nashers round. By the way that steak looked awesome, so it's off to the butchers for me. Have a great weekend.
You should do more videos like this where you start reviewing the steak then you seasoned the steak then you started cooking it good advice and very informative video
I did a big piece of top rump reverse sear and it come out so good and tender. It kind of doesnt work on quite thin steaks but good effort you got the desired effect 👍
Credit where credit is due, very interesting technique. I said yesterdays Square sausage looked grim but this was spot on. Try oiling the steak and not the pan, much less mess.
Done it twice now, 😅 peppercorn sauce yesterday, home made garlic butter today... Wow,, I need to grow me a cow I can take slices off... *garlic butter definitely my favourite, chestnut mushrooms thrown in the pan with the steak, removed steak to rest and gave the mushrooms some more heat, then put the mushrooms in the foil parcel with the steak for 10mins or so. 2 slices of tiger "thick cut" bloomer bread, buttered, steak on one slice, mushrooms on another, garlic butter on top of both ❤
Looks lovely Gareth. I'm in Lanzarote for this week and found some lovely steak from the local Hiperdino ( similar to Asda/ Aldi). Prices much the same as here though.
Congratulations Gareth. You pulled it off going reverse sear. I could see just how tender the steak is as you were cutting it without any resistance. Finished in butter, butter soft to eat. No one home to share it with... Now isn't that just a shame... Not! 👍😉 You said it would be great on a bagette and I agree, but I was thinking a Thai beef salad for me. I would've slapped a slice of bread in that hot pan to soak up the juices and fry a little. Waste not, want not. Cheers Gareth 👍🤤😀
I have a 227g 30 days matured rib eye from Aldi in the fridge, it cost just under a fiver. Last on I had I fried it 3 mins a side in rape seed oil and it was excellent. I'll try your reverse sear tonight.
11:24 That slice of steak you're holding is perfect for me. Still pink in the middle, but crispy on the outside. What does this reverse sear method have going for it compared to just frying or grilling the steak? Is it a better approach?
Ha ha ha every time you cook steak my mouth stars watering ! Reverse sear , new to me too. Steak looks awesome, you didn't have to say anything , the look on your face said it all !!! I fancy one of those small ovens, is it a air fryer too ?
Hi gaz,we've just been to aldi and bought 2 of these king steaks because of your review,can't wait to try them,will let you know,the way you cooked them looked delicious.could you tell me exactly what make your mini oven is please cos I'm just going online to buy one as I can't afford to put my big double oven on with the price of gas and electric!😮 thanks gaz keep up the great vids mate😊.xx
That did look a lovely steak mate! My gf cooked me a beautiful steak the other night sourced from her local farm shop which made me seek my local one jeez it was so busy I’ll need to go another time!! Need my meat!!😂
Hi Gareth, try Aldi’s rib eye steak, that bit of fat running through the meat really makes a difference, lovely and juicy and the flavour is outstanding.👍
I got 4 in a pack from lidl I scored two like a fish then rubbed all seasoning and herbs into the scores garlic etc then put them in the oven that I had heated first. I put chips and veg with it and I added beef stock to the veg. Had a bottle of beer and fell asleep on the sofa. Looking forward to doing it again soon.
Afternoon all, started off as a review of the steak then took on a whole new angle 😅 have a good weekend 😊
U 2
Can i just ask Gaz why you dont season with pepper too?
@Darren It's hemoglobin, not blood.
@bald foodie guy Gareth; that is blood don't care what you now think or others i screamed fk off that is blood aka plasma
@@CMDR_MAJIChaemoglobin is blood
Hi Gaz
Try holding the fat side down in the pan before searing the steak to crisp up the fat and to render some of it into the pan which adds extra flavour.
I use the leftover fat to fry some onions or mushrooms while the steak is resting…
Thank you for sharing and have a great weekend 👌🏻
Cheers Kev
thats a good tip always sear the fat and use the left over oil to do the garlic butter mushrooms while the steak rests
Yep, it's very good advice, that fat rendered down and onions fried in it as an absolute flavour bomb.
@@BaldFoodieGuy Good advice and the only other thing I would say is I use Maldon sea salt and put it on after cooking it melts pretty much immediately into the meat. If you put it on an hour prior to cooking you can lose juices. I don't see why you would take it out of the fridge put salt on and then pop it back into the fridge. Just an opinion and I am glad you enjoyed it. Gaz to Gaz :D
Ye that exactly how I would of done as well otherwise spot looked lovely bit of pepper 😉👍
I get those 30 day matured steaks from Aldi fairly frequently. It doesn't matter how you cook them, they will come out tender. It's the maturing that does the trick :)
one of our fave meals years ago....prawn cocktail followed by steak chips peas mushrooms side salad with french dressing,then cheese and buscuits with port to wash all down !!! cheers G great post
I've had a few of these recently and they were really good. At £19.11/kg it's actually pretty cheap compared with everywhere else, especially as it's very decent quality for supermarket steak.
That aldi thick cut steak looked absolutely top marks. Imagine what that costs in a restraunt! Well done gaz. Ps adding butter to pan can make the taste so much better. Well done mate👍. Regards Steve.
Cheers Steve, I amazed myself 🤣🤣
Dad, feel free to pop down to Aldi for one of the 12oz steaks!! before I next come round for dinner 😉 looks splendid!
I just stumbled across your channel and watched a few videos so far. I like your simplicity and your honesty, no cheffy stuff either, just cooking as it should be. I love cooking. I was up until 2 weeks ago homeless in a tent in the Scottish Highlands for 20 months (many on here don't believe me but it's all on my Instagram). I still cooked great food, even Hugh Fernley Whittingstall sent me a copy of his latest book.... It's not very good though 🤫😂
Subscribed.
I appreciate that! Thank you kindly. 😊 all the best, Gareth. I used to love watching him, River cottage.
That steak looked absolutely,perfectly cooked,if you got that in a restaurant you would not be disappointed,cheers Gareth.👍👌💥
Cheers, yes amazed myself really lol
Wow fair play, that looks amazing, love your down to earth straight forward reviews
Cheers
Duuuuuude! its been a while si ce ive commented! 65k! i remember like 635 lol i am SOOOOOO PLEASED to see you thriving buddy MASSIVE congrats! long may it keep growing!!!
Top quality content!
Top quality Guy!
Welcome back!
Absolutely fabulous steak, and for the price it’s not too bad considering the quality of that meat. Simply brilliant and so entertaining Gaz
Great video Gareth 👏 , I always dry salt brine my steaks in fridge for 2 days , the salt opens the fibres and draws the water to the top.of the steaks , then the water sinks back into the open steak and the dry air of the fridge helps dry the outer of my the steak . It's great especially for BBQ's keeping steak moist . I've watched endless videos and books with people all claiming they have the special way to do steak , but that reverse sear is fascinating , I've never seen that 👍 I'm going to try that 😋 . I'm like you Gareth , if your steak's good , why do you need rubs or smothering sauces all over it 👍
Cheers Ian, yes will have to try the way you said. It's all fun pal isn't it. All the best 👍
That looked absolutely perfect. Now you know how to, I bet you will prefer this over pies 🥧
Cheers Uncle, yes I was shocked really. Didn't think would be any difference.
My husband would love that, I'm not a steak fan. His favourite is rib eye. I could see you enjoyed it Gareth
Perfect timing for you to upload cooking this nice Steak,I've got me one for tonight too cant wait to try it out :P
Hope you enjoy
That looks delicious even though I have mine slightly less pink! Thanks for another honest review 💜💜💜
You’re welcome 😊
Looks absolutely fantastic….bit more rare for me and juices poured back over after resting/cutting and unrefined sea salt and black pepper over after cooking too 😋👍
I’d have that served to me you cooked any day…..very well cooked Squire 👍
I have a lot of Lodge cast iron pans, really like them! Although I usually put the skillet in the BBQ for searing, otherwise oil droplets everywhere in the kitchen! If you want more tender, try salting (dry brining) and leaving on the rack, in the fridge for a day or two before cooking!
Sounds great!
Great cooking of a great lump of sirloin - we've got the Aldi Big Rump for tonight which has been cubed and is marinating for bbq kebabs (despite the bitterly cold wind)
You've done a super job of that steak Gaz, well done sonshine, great review again 🙏👌xx
Cheers ma xxx
*Absolutely spectacular steak cooking,wow 🙌🔥👌👏🏻👏🏻*
Very superior…perfect demonstration too
Thank you so much 👍
You know something Gareth, I've never reversed seared a steak before. I've cooked steaks since Adam was a lad (lol) But I do love steaks from Aldi's. You can't go wrong. Especially when they have the Waggu steaks. But I'm gonna give this one a try. Your steak looked banging matey. Nice one. All the best, Andy.
Wow mate that steaks cooked spot on! Just to my preferred liking,I always think aldi are great value for money with their steaks n burgers etc. It looked so good ill get one when shopping next,great video again pal .cheers
Will have to try that reverse sear method. Looks awesome, and the beef looks good.
You left a lot of flavour wiped out of pan, that would be a great base for gravy, with the meat juices that came out of the steak. Cooking the gravy in the pan with however you are going to make the gravy.
Or de-glaze the fry pan under heat, with water or whatever (some use small amount of beer, [I like IPA] or wine) into the gravy saucepan.
Excellent. Rapeseed oil is called canola in the USA. You've done exactly what I do with steak other than I use a sous vide bath for an hour and a half before the reverse sear in my cast iron skillet
I have learnt some today. I'm going to try cooking steak that way next time. Thanks
Hope you enjoy
That looked great! My perfect doneness 👍I like to take my steak out of the fridge and let it warm to room temperature for an hour or so with salt on, then pat it dry and oil it before chucking it in on a blistering hot pan to get a crust on each side. Then in with butter and a smashed clove of garlic to baste. No idea why, I always think steak comes out better in the summer for me, maybe because it’s warmer at the start.
Sounds great!
Love a sirloin steak, this looks so good! I think medium well is perfect for steaks.
That looks absolutely amazing 😊
Cheers
Great video - entertaining, informative, and the perfect length :)
Glad you enjoyed it!
That steak looks great...you made me want to go and get some!
Hope you enjoy
Gr8 vid as always m8, i personally sous vide my steaks and use the holy trinity of seasonings .. sea salt, freshly ground black pepper and garlic powder then reverse sear to finish you are always guaranteed a perfect steak it's like cheat cooking i love it and always so tender and juicy
Looks absolutely delicious, thanks for the video 👌
My pleasure 😊
Looks lovely that Steak! 👍
Thanks
Great video Gaz, I’ll definitely give this a go. You’re producing a lot of high quality videos lately. How do you find the time along side a full time job.
That’s looks perfectly cooked Gareth, never tried this method........definitely going to try.
Great video
Cheers Robin thank you. 😊
Looks spot on gaz you cooked it well just how i loke mine cooked that
Ok, I am definitely going to have to try that method for myself. Cheers mate.
No problem 👍
I've often had friends and family tell me that I shouldn't bother shopping at Lidl or Aldi because the quality is poor. Well Gareth, I think you have just proved them wrong mate. 👍. My usual steak is Sirloin and I have never found fault from either stores meats. I may have a different view over shopping at these stores because I lived in Germany for many years and these stores are where most people shopped. Anyone watching you cook this steak would have to admit that it looked great, and judging by your face, it obviously tasted "spot on".
@@marcse7en
I totally agree with you. When I lived in Germany Aldi was much different. Instead of having shelves to restock items, they just brought pallets of food in boxes. This meant that customers didn't have to pay extra in order to hire shelf fillers. I can also say that the quality of their fresh meats and fresh fish are top notch and comparable with the more pricier stores. About 3 years ago I did a price comparison with my local Co Op and Lidl. If I can remember correctly, I spent around about £22 in Lidl, but the same items in the Co Op came in at just over £45, and all I had to do was walk an extra 200 metres. I actually went to the Co Op tonight because I was running late and I could not believe they were selling a tin of baked beans for £2🥴🥴. So yes, I agree that Aldi and Lidl serve up good quality food for everyone's pocket.
Cheers Gerry
I bought one of those steaks for the first time this morning! Using it to make a beef stroganoff for my better half and I. Could be considered sacrilege just slicing up a steak like that, but it was the best bang for buck for a 30 day aged steak big enough for two.
Edit: steak for me has to be medium rare, tweaked according to the cut of meat.
That looks delicious, perfect.
Thank you 😊
Hi Gareth...I used to listen to all these differing opinions of how to cook the perfect steak depending on the cut. I always find that if I wrap my sirloin or ribeye ( favourite value for money cuts in my opinion) in tinfoil, preseasoned & a few knows of good butter...cook to your liking ...rare, medium or well done, then take them out the oven & sear for a minute in rapeseed oil both sides, turn the steak on it's side & get that fat cap nice & crisp...pour the collected steak & butter juices from the tinfoil into the frying pan & sear up some chestnut mushrooms & few diced shallots...if I'm being extra fancy I'll add a sprig of thyme & some concentrated beef stock...big fat triple cooked chips finished in duck or goose fat & pan seared asparagus with lemon, pepper & salted butter...that is my death row meal for sure lol. We all like what we like & it would be a very boring world if we all thought/ liked the same things. I know I can't be vegan or vegetarian when there's good quality steaks to get my nashers round. By the way that steak looked awesome, so it's off to the butchers for me. Have a great weekend.
Sounds delicious pal, yes so many ways to cook them. Great trying all different methods, all the best 👍
Excellent looking Steak, Wish it was mine!!!
Thanks 👍
Looks sooo good Gareth. Cheers Debra xxx
Cheers Debra xx
Looks just how I like it Gareth.
Cheers Anne
You should do more videos like this where you start reviewing the steak then you seasoned the steak then you started cooking it good advice and very informative video
That's a good idea!
Thanks G, looks well worth the money to me.
You're welcome
I did a big piece of top rump reverse sear and it come out so good and tender. It kind of doesnt work on quite thin steaks but good effort you got the desired effect 👍
Sounds great!
Don’t know why I like this channel, but I do.
Maybe because he comes across as genuine? That's why I keep coming back and he is funny. 😅
@@thispacifist9004 cheers pal
Ur channel keeps getting bigger pal good it’s so real ❤❤❤
Cheers Lee
Well done! You did that steak justice 😋
Thank you. Took a while but was worth it. I was pretty amazed lol
I think I need a bib, drooled all the way through that. Not jealous at all 😁
Credit where credit is due, very interesting technique. I said yesterdays Square sausage looked grim but this was spot on. Try oiling the steak and not the pan, much less mess.
I prefer when you do this kind of video we all learn skills.
Cheers Andy yes it's good to learn, I enjoy it.
That's a good job mate 👍
Fancy trying this. Thank you.
You're welcome 😊
Restaurant standard! Looked delicious😊
Thank you 😋
That looks really nice
That's different captain. Good 👍 👍
Looked perfect. Made me hungry
Testing this method on a 21day matured Sirloin from asda today...
You truly are an inspiration 😂
Nice one Hugh
Done it twice now, 😅 peppercorn sauce yesterday, home made garlic butter today...
Wow,, I need to grow me a cow I can take slices off...
*garlic butter definitely my favourite, chestnut mushrooms thrown in the pan with the steak, removed steak to rest and gave the mushrooms some more heat, then put the mushrooms in the foil parcel with the steak for 10mins or so.
2 slices of tiger "thick cut" bloomer bread, buttered, steak on one slice, mushrooms on another, garlic butter on top of both ❤
That did look tender, thanks for the review, I wish I liked steak, but never have, what am I missing!
Well that Steak 🥩 Looks absolutely delicious 😋 mate Xx
Thank you 😋
Looks perfect to me mate
Looks lovely Gareth. I'm in Lanzarote for this week and found some lovely steak from the local Hiperdino ( similar to Asda/ Aldi).
Prices much the same as here though.
Sounds great!
Gosh that looked so good.
OMG that looks lush... puts coat on and heads to Aldi!
great effort Gaz, that's how I do my steak. Try a thick beef rib steak next. reverse sear is best with thick steaks
Cheers Nick
As you say Gaz ,that looked absolutely 'Spot on' ! and you were right the first time,it is called Pink Himalayan sea salt 😊👍
Cheers Ash
@@BaldFoodieGuy no probs Gaz 😊👍
Congratulations Gareth.
You pulled it off going reverse sear.
I could see just how tender the steak is as you were cutting it without any resistance.
Finished in butter, butter soft to eat. No one home to share it with... Now isn't that just a shame... Not! 👍😉
You said it would be great on a bagette and I agree, but I was thinking a Thai beef salad for me.
I would've slapped a slice of bread in that hot pan to soak up the juices and fry a little. Waste not, want not.
Cheers Gareth 👍🤤😀
Thanks 👍 cheers John. All the best pal.
I have a 227g 30 days matured rib eye from Aldi in the fridge, it cost just under a fiver. Last on I had I fried it 3 mins a side in rape seed oil and it was excellent.
I'll try your reverse sear tonight.
Good luck 👍
Loved this video 🙌
Glad you liked it!!
Thanks Gareth, learnt a lot from your video mate, thanks. See Ya.👍👍👍👍
Glad you enjoyed it, cheers Richard
That looks like a great way to do a steak. I always thought that it would be a bit of a faf to do the reverse seare on a steak.
Yes me too, thought I'd give it a try
Looks beautifully cooked.
Great video that looks lovely fair dos
Thanks 👍
I think that I will try this method. Thank you
You're welcome
11:24 That slice of steak you're holding is perfect for me. Still pink in the middle, but crispy on the outside. What does this reverse sear method have going for it compared to just frying or grilling the steak? Is it a better approach?
Ha ha ha every time you cook steak my mouth stars watering ! Reverse sear , new to me too. Steak looks awesome, you didn't have to say anything , the look on your face said it all !!! I fancy one of those small ovens, is it a air fryer too ?
Hope you enjoy
Looks fantastic chef 👍
Thank you so much 👍
Rare to medium for me. Had one of those last week. It was really good.
Looked spot on.
Cheers Reaper, have a good Sunday pal
Looks great! Would of seared for another 30seconds or a minute each side but gonna try it!
Hope you enjoy
Love your channel had one on Thursday still chewing 😂😂😂😂
had one the other day it was excellent
Looked very tasty love sirloin steak
Gonna try
Best wishes Gareth
Cheers Kizzy, yes something different. Have a good Sunday 👍
Top draw that, I’m watching this very late and I’ll be dreaming of steak and chips 😂
Hi gaz,we've just been to aldi and bought 2 of these king steaks because of your review,can't wait to try them,will let you know,the way you cooked them looked delicious.could you tell me exactly what make your mini oven is please cos I'm just going online to buy one as I can't afford to put my big double oven on with the price of gas and electric!😮 thanks gaz keep up the great vids mate😊.xx
Nice one
Great video bud. The salt on the meat before hand helps dry the meat up before cooking resulting in more intense flavour
Thanks for the tip!
Wow Gareth watching the video y mouth is dripping. What a cracking one again 👍🏻👍🏻
Thanks 👍
That did look a lovely steak mate! My gf cooked me a beautiful steak the other night sourced from her local farm shop which made me seek my local one jeez it was so busy I’ll need to go another time!! Need my meat!!😂
like a bit better done but cooked myself one from aldi with chips last night yummy you are becoming quite an expert like your reviews
Thank you kindly
I enjoyed this video you booked it to perfection once that camera goes of it will be gone ❤
Thank you kindly
that looked really tasty garath
Hi Gareth, try Aldi’s rib eye steak, that bit of fat running through the meat really makes a difference, lovely and juicy and the flavour is outstanding.👍
That looked bang on marra...got to try that yan..cheers Baldie lad
First coment, haven't heard of this method before and you have sold it to me 100% - my mouth was like Niagara Falls lol
Steve (Titanic Town)
Cheers Steve yes I only heard after last time I did a steak.
Good video Gas and perfectly cooked steak 🥩👌🏼
Thanks 👍
Looked lovely .. just way I like it cooked .. . So tender 😊
Thank you 😋
I got 4 in a pack from lidl I scored two like a fish then rubbed all seasoning and herbs into the scores garlic etc then put them in the oven that I had heated first. I put chips and veg with it and I added beef stock to the veg. Had a bottle of beer and fell asleep on the sofa. Looking forward to doing it again soon.
Sounds great!