Just a tip,next time use a fair bit more butter,let it go a little brown (beurre noisette) and keep basting the steak,you can also add garlic and rosemary to the butter too !
Letting your steak rest is really important for the juices to equalise, however I like my steak hot so I cover it with tinfoil and a teatowel to keep the heat in. It did look like a great cooking job. Well done Gareth.
Blimey Gareth , for someone who is " not a chef," you cooked that steak pretty much spot on. It was pink and juicy in the middle. I usually season with salt several hours before cooking it, it's supposed to create a good crust.
Agree - always, always, always salt ahead of time - even the day before. I've found that it lets the salt penetrate into the meat and season it more evenly.
I have one of these every Friday. Friday steak and wine night. To be honest occasionally they can be a bit hit and miss. I’ve had a couple of tough ones and a few lacking flavour but on the whole they’re excellent and great value.
I remember Big Daddy in his red swimming costume. He was the good guy. And then there was Giant Haystacks who was the bad guy! Nostalgic memories. Thanks Gareth X
I cook mine in the George Forman then let it rest- covered for at least 5 minutes ..it doesn’t get cold..you don’t get a lot of leakage..but you get great crustification..yummy..Marion 🏴
I've had loads of these.I just sprinkle a load of Dunns River all purpose seasoning on them and cook them on the Opti-Grill.I've not had a chewy one yet,they're bloody lovely.The Iceland and the Sainsbury's equivalent however were inedible.The Sainsbury one was so tough i almost choked and had to spit it out
Take it out the night before and season it in a sealable freezer bag and pop it in the fridge overnight and take it out in the morning. About an hour before cooking, punch and slap the crap out of it on a counter like it owes you money. Place the bagged steak in another bag so it won't leak and sit on it for about half an hour. No word of a lie this helps, as does using a spash or two of pinapple juice the night before, or baking soda, but if you use soda rinse it off before cooking and eat it with gravy or BBQ sauce otherwise it'll taste odd.
05:40 top tip, add some cloves of garlic and some rosemary to the pan with the butter when you baste it, it tastes amazing. Also get it out of the fridge on a plate and salt it a good two hours at least before cooking so it's room temperature. ALDI are known for the quality of their meat but that steak is a little too red, it's a good idea to try and get the reduced ones about to go out of date. The blacker the steak the better it will be!
You'd find it even tastier if you seasoned it before cooking. Just a little coarsely-ground salt and black pepper on either side works absolute wonders.
That James Martin says season after otherwise the seasoning will burn. Theres some conflicting methods to cooking a steak, some say leave it to sear & don't touch until its ready to flip, others say flip it often. Either way what you want is a malliard reaction to help give it flavour.
That’s me having steak tonight Gaz 😍😍😍 I usually get the “king of steaks” sirloin from Aldi, my trick to find the best is look for the darkest coloured ones. This however is getting bought tonight. Good shout mate 👍🏼🇬🇧🇬🇧
Hi there, we regularly buy steaks from Aldi, and, like you I look through them all first. In general we buy the rib eye or the fillet (well that's the labels on the packet 😂) To be fair we've never had a bad one and some have been better than the expensive ones from the butcher!! You made a good job of the rump. Should keep it secret really otherwise they won't have any left!!! Malc and Ann North Lincs xx
Good steaks in Aldi.. not so keen on rump, love rib eye but have been known to have all the cardboard trays down in the aisle looking for the marbling 🧐😋all the best Lincoln from Heysham 👍
When I used to cook in a cast iron pan, I would sprinkle salt over the bottom of the pan before I placed the meat in the pan. It was supposed to help keep the meat from sticking. I would then salt the top of the meat. When I ate beef, sirloin was always my favorite; it's leaner but the flavor was always good to me.
After salting both sides, its best to add abit of cooking oil to start and sear the sides, then add a few chunks of butter and baste to finish. Gorden ramsey adds garlic and rosemerry to the butter if you feel fancy. What you did seemed to have a good result though, even if you were tight with the butter, which is the only thing i think you could improve here..
A good tip for supermarket steak is to take it out of the packaging a day or two before you cook it, and leave it on a plate in the fridge to age it a bit more and slightly dry it out, and flip it over to treat both sides. You might as well rub on a bit of soy sauce and oil on it too, to marinate it and tendorise the meat.
@@jaynebailey2266 It dries it out and ages it by another couple of days, obviously. And if you leave it wrapped-up in the plastic it won't dry out or age as fast.
@@robambrose4199 you won’t gain anything doing this on a 30 day wet aged steak. Anything beyond about 11 days is purely marketing and adds very little in terms of eating quality
That looked beautiful Gaz.. Regardless of all the other comments (and the purist of the vibe your trying to give), just before that steak was done I'd have thrown in some finely sliced 'shrooms, given them a minute or so with a crack or 2 of black pepper, half a cup of boiled water, sizzle for a second and work the pan to deglaze, knock the heat off and stick a lid on and let it "cool/rest" for 4-5mins then serve up with the ' Shrooms and juice on top - 🤤🤤 my personal idea of perfection!!!
i prefer rib eye but i might be tempted when i go to aldi next week , thats if they have any in ! , asda did a thick cut rib eye and i cooked it in the oven as the pack suggested and by the time id done some chips and onion rings and the pepper sauce i looked at the plate and thought thats enough for 2 and ill never eat all that but it was fantastic and didnt touch the sides , i let it sit in the juices and it just sucked them all back in .
Oh Gareth, that was lovely. I lost a very good friend recently from Yorkshire and you sound just like him, brought a tear to my eye. That's pretty much how I cook my steak from Asda but I must try Aldi or Lidl too.
Good afternoon Gareth I buy them there lovely 👍👍👍 I remember watching big daddy and giant haystacks excellent years 👍 a nice bottle of red will goes down well with that👍 lovely video as usual.
Aldi and Lidl have the best steaks, tried Asda 28 day matured rump the other day and it was just chewy gave half to the dog so back to Lidl for me. Keep up the good reviews
For me I have to have peppercorn sauce all over my steak as its super yummy. I season mine with garlic powder, salt and pepper and always rest it for 5 mins after cooking. Nom nom.
I think I've mentioned it before, but no harm in saying again. I've found the Morrisons flat iron steak a decent cut. Better than their Bavette ones; more tender and flavoursome. Two in a pack, so I freeze one when I open the pack. I don't often do them as steaks (pan or grilled) these days, but oven cook them in a foil package sat in a water bath. Ideal as a substitution for a beef joint for someone on their own. For variation you can add other stuff in the foil pack. It generally creates a decent amount of stock that you can use to make a gravy. I've found that there's enough to eat with your roast dinner; I retain some to go on sandwiches or with a salad at tea time.
I had a morrison flat iron the other day and it was damm good, really really nice ill deffo get it again but it was 14.50 per kg and these big daddy rumps are 12pound mark so the flat iron is more expensive
Definitely noticeing more silver skin in many aldi and lidl stakes even the dry aged ones! It's as if the butchery is poor, had to trim a few up lately even fillet stakes had a silver skin which ran through the middle lie the stake had been rolled n shaped!!! . I'd say have a good look through them as some are clearly better marbled n cut better. Great video 👌
Im a massive wrestling fan! But I started watching it when my favourite wrestler debute back in 1997.. I will see if people can tell which is my favourite wrestler of all time is.. Couple of Hints - His favourite move is chockslam.. Colours Red and tone is black.. He wears a glove.. He has a colourless Iris.. Strongest wrestler of all time.. Won The Weakist Link..
Do make sure you regularly season your cast iron pan so that it doesn’t rust This is done by placing the pan on the stove and then you add a teaspoon of oil then spread the oil on the pan then let it cook and it should be ready for use But I’m glad you enjoyed this steak what a cracking review
buy yourself a Thermapen and/or ask for one for Christmas - game changer! Don't cook steaks like this to time - go with temperature, and a Thermapen will give you an instant reading. Great looking steak btw - thanks for the video.
I once got two of these on offer for £2 each and im not ashamed to say i finished both of them off. Great value at normal price. I remember them doing a "King" steak last year around Christmas time, from what I remember it was sirloin so keep an eye out.
11 Pounds per kilogram is a fairly good price for beef steak, especially 30 days matured (most of the times beef is matured a week or so and perhaps costs more, depending on the store) Something I do sometimes add is a tiny squeeze of a lemon to add contrast and sort of cleaning the palate from the fat (basically balancing it out)
I just ate some crumpets but the steak in thumbnail, looks so good. I think I’ll treat me and dog to a steak, tomorrow. Although, I can never make up my mind on what type to buy. 1 day I’m going to buy 1 of each and cook em all together. I usually go with ribeye or whatever looks good.
I have a 10 once grass feed rump steak from lidil occasionally it's now my go to steak 🥩 just melts in the mouth it's the best steak I've ever had and I've had em from a proper butcher ,I don't faff about salt and pepper each side and put in the george forman grill for 5 mins each side and yes you definitely need to go through and choose the right one when shopping
*Supremely good Steak,cooked with Care 👌🤌🏻🤌🏻🤌🏻🤌🏻* No tips,I think you did the steak proud Big daddy,sat afternoon,was it after or before the pools or was it of a lunchtime?blinking memory…but remember we all sat to watch big daddy..and giant haystacks..followed by a team,starsky and hutch,air wolf to name a few. Good good days eh
That steak looked delicious cooked to my liking 😋..and yes i remember Big Daddy because i met him once when i actually appeared on Tiswas..but i wonder who the Phantom flan slinger was 🤔
That looked lovely mate and I'd say you nailed the cooking with all the chard bits but still a little pink in the middle but the juice running clear beautiful I usually prefer a sirloin or rib eye but I'll be trying one of those for sure 👍
Christ, that looked great, Gaz. I prefer Ribeye too and, as I've commented before, I live next door to a Village Butcher so I know them well and very rarely get a dodgy one. Good Video.
I remember Kendo Nagasaki {Peter William Thornley} lifting Big Daddy up to shoulder height, before throwing him down to the ring floor. That guy was nowhere near as big but was incredibly strong. Gareth, do you recall the 'I'm going to tear off this guy's mask', comedic shenanigans, to find out who he really is ? As if his fellow wrestlers and Kent Walton didn't already know !
Great review Gaz that’s a great price for rump steak and a good size rump is my favourite cut and a top tip when you was your cast iron pan put it on the stove to dry it apparently it keeps them in better condition 👏👏👍👍
Hello Gareth looks a nice piece of steak yes we all cook differently I like my steak well done the price is not too bad for Aldi so 5.69p is not bad value for money a good honest food review
GB 7176 is Packed in Wales by Kepak Big Daddy aka Shirley Crabtree As a Chef I would let you cook me that.... I sometimes don't salt but sprinkle a little bit of oxo cube over mine as it's resting. Quality as per usual.
I honestly believe, a good vet could bring that back to life lol.... well done for me pal. I really enjoying the Iceland Black pudding. Beef blood or not
gareth when your resting your steak while the pan is still hot add a little butter and boiling water and reduce a little for more sauce and have a piece of bread and butter to mop up the sauce at the end heaven lol
Good that good Gareth looked very tasty agreed Ribeye best flavour/texture combo . Thx for sharing . Butchers steak takes some beating but Aldi steaks also up there . A tasty Malbec to wash it down 🍷😋
You’re right the middle bit looked medium rare ish , but rump not easy to get right , fillet - just k ok its horns off , wipe its arse and put it on plate . Ribeye and sirloin med rare , rump c@n often need medium to break down connective tissue give tissues .
The face one genuine enjoyment 😂 ove had a few of these from aldi and they are spot on even better with a bit of blue cheese sauce another gr8 vide buddy I really look forward to them each day thank you
When you take out the steak 20 minutes earlier to acclimatise, you need to remove the plastic wrapping as well. It needs the air to get to it. Little bit further on and you're basting the steak with melted butter. Being a foodie, you're becoming a chef, Gareth! 8:29 That's a steak cooked to perfection. I'll het it's tender!
sister works for aldi for years! alarms always going off happen to us few times always stop and wait they just wave us through because they know us lol not seen this in there yet looks awsom rump is a nice cut more flavour you cooked it well il have to send the misses in for some of these she loves her steaks lol
One thing you can say about the German stores they do support the British farming industry unlike a another store who show there products who tend to get products from Poland
Never had an ALDI big daddy steak.Several from Iceland. Both Rump & Sirloin. And to be honest not had a bad one from either 😊. I was a tadge worried about the sinewy look on yours, but proof snown on your face. It were a goodun 😅. That size serves at least 2 people. A good value for money purchase 😊 Cheers Gareth, all the best Allan&Family
Beautifully cooked.I presume you know to never use soap on cast iron,just hot water and scraping.If you use the pan more often and keep it seasoned if it is accidently washed in soap it will eventually be as good or better than any non-stick and will actually improve the flavor of food cooked in it.Any persistent stuck food is easy to burn off,with good ventilation and being careful.Also I would always oil the pan not the meat and use the Italian trick off mixing butter and olive oil to stop butter from burning.
I like mine well done mind you haven't had one in a long time and it was only the little one from Aldi .hope you and your family are all keeping well sending you all love and prayers 🙏 God bless.
If you want it pink all the way through, try using the Sous Vide function on your Ninja then searing it afterwards in the pan to get that tasty brown crust. It takes a bit longer than frying, but it comes out exactly right every time.
I was a kid in the '70"s and loved the wrestling also. Big Daddy was Shirley Crabtree, I can't for the life of me remember the name of Giant Haystacks, my favourite was Kendo Nagasaki. 😊 That steak looked lovely, how you cooked it would have suited my tastes fine 👏 Like deployed 👍
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Just a tip,next time use a fair bit more butter,let it go a little brown (beurre noisette) and keep basting the steak,you can also add garlic and rosemary to the butter too !
👍🎄
President butter is the best.. It's the only brand that doesn't include rapeseed oil in the ingredients 🔥 🔥 🔥.
Sounds good!
@@williampotato1221 butter (of any brand) does not, and is not allowed by law to include any vegetable fat.
@@martino9143 What? Regarding rapeseed oil?? Every butter brand uses that rubbish 🥴.
Letting your steak rest is really important for the juices to equalise, however I like my steak hot so I cover it with tinfoil and a teatowel to keep the heat in. It did look like a great cooking job. Well done Gareth.
l sous vide my steak but you cant let it rest or it will be cold if you like your steak rare
I don’t eat steak much but when I do, I never let it sit for 5mins, I don’t like Luke warm steak. I guess I could try it on a heated plate.
I never let my juices "equalise." Maybe that's where I'm going wrong? 🤣
Microwave a saucer for 3 minutes, rest steak on that covered with foil, it'll still be hot after 10 minutes
Sick idea. Gna try that
Blimey Gareth , for someone who is " not a chef," you cooked that steak pretty much spot on. It was pink and juicy in the middle. I usually season with salt several hours before cooking it, it's supposed to create a good crust.
That's called dry brining and it takes a steak to another level.
Agree - always, always, always salt ahead of time - even the day before. I've found that it lets the salt penetrate into the meat and season it more evenly.
It certainly does and good on you for sharing that info..
I have one of these every Friday. Friday steak and wine night. To be honest occasionally they can be a bit hit and miss. I’ve had a couple of tough ones and a few lacking flavour but on the whole they’re excellent and great value.
I’ve been using these “Big Daddy” rump steaks for my curries for quite a while, just the right size for a serving of vindaloo!
sounds nice i dont think i could curry one tho tooo nice
@stephenwhitnall322 Steak one night, curry the next??
Me too just started to use them for currys
Unless you could afford, say, a Porterhouse steak then a Rump steak is always going to be the best next choice for flavour. Looks lovely.
I remember Big Daddy in his red swimming costume. He was the good guy. And then there was Giant Haystacks who was the bad guy! Nostalgic memories. Thanks Gareth X
Haha yes I remember the wrestling 😄
I cook mine in the George Forman then let it rest- covered for at least 5 minutes ..it doesn’t get cold..you don’t get a lot of leakage..but you get great crustification..yummy..Marion 🏴
I've had loads of these.I just sprinkle a load of Dunns River all purpose seasoning on them and cook them on the Opti-Grill.I've not had a chewy one yet,they're bloody lovely.The Iceland and the Sainsbury's equivalent however were inedible.The Sainsbury one was so tough i almost choked and had to spit it out
Take it out the night before and season it in a sealable freezer bag and pop it in the fridge overnight and take it out in the morning. About an hour before cooking, punch and slap the crap out of it on a counter like it owes you money. Place the bagged steak in another bag so it won't leak and sit on it for about half an hour. No word of a lie this helps, as does using a spash or two of pinapple juice the night before, or baking soda, but if you use soda rinse it off before cooking and eat it with gravy or BBQ sauce otherwise it'll taste odd.
No surprise about Sainsburys worse than Tesco in my opinion, and that's saying something.
@michaelhughes7718 whatever your eating its not classified as stake lmao pro tips on turning non edible cuts in to imitation stake tho
05:40 top tip, add some cloves of garlic and some rosemary to the pan with the butter when you baste it, it tastes amazing. Also get it out of the fridge on a plate and salt it a good two hours at least before cooking so it's room temperature. ALDI are known for the quality of their meat but that steak is a little too red, it's a good idea to try and get the reduced ones about to go out of date. The blacker the steak the better it will be!
Sounds great!
Foodie, peppercorn sauce is lovely with any steak and not forgetting mushrooms...I'm salivating 🍄🍄
You'd find it even tastier if you seasoned it before cooking. Just a little coarsely-ground salt and black pepper on either side works absolute wonders.
That’s what I do and I sometimes put a drop of oyster sauce or soya.
That James Martin says season after otherwise the seasoning will burn. Theres some conflicting methods to cooking a steak, some say leave it to sear & don't touch until its ready to flip, others say flip it often. Either way what you want is a malliard reaction to help give it flavour.
Cast iron is perfect for resting a steak in a warm oven while you plate up your veg. Good vid!
That’s me having steak tonight Gaz 😍😍😍
I usually get the “king of steaks” sirloin from Aldi, my trick to find the best is look for the darkest coloured ones.
This however is getting bought tonight. Good shout mate 👍🏼🇬🇧🇬🇧
Great idea cheers Dan
Hi there, we regularly buy steaks from Aldi, and, like you I look through them all first. In general we buy the rib eye or the fillet (well that's the labels on the packet 😂) To be fair we've never had a bad one and some have been better than the expensive ones from the butcher!! You made a good job of the rump. Should keep it secret really otherwise they won't have any left!!! Malc and Ann North Lincs xx
Good steaks in Aldi.. not so keen on rump, love rib eye but have been known to have all the cardboard trays down in the aisle looking for the marbling 🧐😋all the best Lincoln from Heysham 👍
Hope you enjoy
Can't beat a good steak! Medium rare Rib Eye is my favourite. Great review 👍🏼👍🏼
Yes same here
Agreed, love a ribeye 😊
yeahh rib eye is good not had steak for ages
When I used to cook in a cast iron pan, I would sprinkle salt over the bottom of the pan before I placed the meat in the pan. It was supposed to help keep the meat from sticking. I would then salt the top of the meat. When I ate beef, sirloin was always my favorite; it's leaner but the flavor was always good to me.
Cracking episode! You cannot beat cast iron for cooking steak! Nice technique as well!
Cheers pal, thank you. 😊
After salting both sides, its best to add abit of cooking oil to start and sear the sides, then add a few chunks of butter and baste to finish. Gorden ramsey adds garlic and rosemerry to the butter if you feel fancy. What you did seemed to have a good result though, even if you were tight with the butter, which is the only thing i think you could improve here..
A good tip for supermarket steak is to take it out of the packaging a day or two before you cook it, and leave it on a plate in the fridge to age it a bit more and slightly dry it out, and flip it over to treat both sides. You might as well rub on a bit of soy sauce and oil on it too, to marinate it and tendorise the meat.
A couple of days won't age a steak tho it will start to dry out due to being open to the air
@@jaynebailey2266 It dries it out and ages it by another couple of days, obviously. And if you leave it wrapped-up in the plastic it won't dry out or age as fast.
Just salt it a couple of hours before cooking.
@@robambrose4199 you won’t gain anything doing this on a 30 day wet aged steak. Anything beyond about 11 days is purely marketing and adds very little in terms of eating quality
@@gellyfour Not true. It makes a massive difference or I wouldn't bother doing it.
Gareth, it does look really good. I'd also put a little Worcester sause in the butter, too.😊
Sounds great!
I'll be looking for those for sure. Always been nervous about buying cheaper steaks but will give that one a try for sure. Thanks mate.
You're welcome
Love the Big Daddies! Enough for two and superb value.
That looked beautiful Gaz.. Regardless of all the other comments (and the purist of the vibe your trying to give), just before that steak was done I'd have thrown in some finely sliced 'shrooms, given them a minute or so with a crack or 2 of black pepper, half a cup of boiled water, sizzle for a second and work the pan to deglaze, knock the heat off and stick a lid on and let it "cool/rest" for 4-5mins then serve up with the '
Shrooms and juice on top - 🤤🤤 my personal idea of perfection!!!
i prefer rib eye but i might be tempted when i go to aldi next week , thats if they have any in ! , asda did a thick cut rib eye and i cooked it in the oven as the pack suggested and by the time id done some chips and onion rings and the pepper sauce i looked at the plate and thought thats enough for 2 and ill never eat all that but it was fantastic and didnt touch the sides , i let it sit in the juices and it just sucked them all back in .
Oh Gareth, that was lovely. I lost a very good friend recently from Yorkshire and you sound just like him, brought a tear to my eye. That's pretty much how I cook my steak from Asda but I must try Aldi or Lidl too.
That was a fine big steak. Some fried onions thick cut chips and pepper sauce for me. Heaven.
Big up !!!!! Within seconds of you eating anything i can tell within seconds if its a banger or not😂 anyways keep up the great content 👍🏽
Good afternoon Gareth I buy them there lovely 👍👍👍 I remember watching big daddy and giant haystacks excellent years 👍 a nice bottle of red will goes down well with that👍 lovely video as usual.
Aldi and Lidl have the best steaks, tried Asda 28 day matured rump the other day and it was just chewy gave half to the dog so back to Lidl for me. Keep up the good reviews
For me I have to have peppercorn sauce all over my steak as its super yummy. I season mine with garlic powder, salt and pepper and always rest it for 5 mins after cooking. Nom nom.
I think I've mentioned it before, but no harm in saying again. I've found the Morrisons flat iron steak a decent cut. Better than their Bavette ones; more tender and flavoursome. Two in a pack, so I freeze one when I open the pack.
I don't often do them as steaks (pan or grilled) these days, but oven cook them in a foil package sat in a water bath. Ideal as a substitution for a beef joint for someone on their own. For variation you can add other stuff in the foil pack. It generally creates a decent amount of stock that you can use to make a gravy.
I've found that there's enough to eat with your roast dinner; I retain some to go on sandwiches or with a salad at tea time.
I had a morrison flat iron the other day and it was damm good, really really nice ill deffo get it again but it was 14.50 per kg and these big daddy rumps are 12pound mark so the flat iron is more expensive
Definitely noticeing more silver skin in many aldi and lidl stakes even the dry aged ones! It's as if the butchery is poor, had to trim a few up lately even fillet stakes had a silver skin which ran through the middle lie the stake had been rolled n shaped!!! . I'd say have a good look through them as some are clearly better marbled n cut better. Great video 👌
Im a massive wrestling fan! But I started watching it when my favourite wrestler debute back in 1997..
I will see if people can tell which is my favourite wrestler of all time is..
Couple of Hints -
His favourite move is chockslam..
Colours Red and tone is black..
He wears a glove..
He has a colourless Iris..
Strongest wrestler of all time..
Won The Weakist Link..
Great price for such a steak. Great show Gareth
Love watching your channel really down to earth guy also brilliant reviews
Do make sure you regularly season your cast iron pan so that it doesn’t rust
This is done by placing the pan on the stove and then you add a teaspoon of oil then spread the oil on the pan then let it cook and it should be ready for use
But I’m glad you enjoyed this steak what a cracking review
Thanks for the tip!
buy yourself a Thermapen and/or ask for one for Christmas - game changer! Don't cook steaks like this to time - go with temperature, and a Thermapen will give you an instant reading. Great looking steak btw - thanks for the video.
Cheers mate for the tip. Good idea that thank you
I once got two of these on offer for £2 each and im not ashamed to say i finished both of them off.
Great value at normal price. I remember them doing a "King" steak last year around Christmas time, from what I remember it was sirloin so keep an eye out.
I had one last night for tea with eggs and home cooked chips and beans mushrooms lovely
Yum 😋
Beans with steak, you peasan!
@@TelstarFirst hey nothing wrong with beans eggs steak
Well cooked mate! I cook steak the same way. Oil the steak, not the pan, then cook on high heat! Simple, but great 👍
11 Pounds per kilogram is a fairly good price for beef steak, especially 30 days matured (most of the times beef is matured a week or so and perhaps costs more, depending on the store)
Something I do sometimes add is a tiny squeeze of a lemon to add contrast and sort of cleaning the palate from the fat (basically balancing it out)
Cheers pal
A lovely big steak and memories of World of Sport on a Saturday. What more could you want!👍
Couldn't agree more!
Hey gary , here in Australia aldi have the best rump steak i love em , i get one or two every week $6 bucks each .
I just ate some crumpets but the steak in thumbnail, looks so good. I think I’ll treat me and dog to a steak, tomorrow. Although, I can never make up my mind on what type to buy. 1 day I’m going to buy 1 of each and cook em all together. I usually go with ribeye or whatever looks good.
Looks lovely. A spoonful of French Onion Gravy and half a cup of tomato juice or water and heated up a bit in the pan would be great over the top.
You only need 520 more videos for 30 million mate. Well deserved too. Your a foodie hero. 👏 👏 👏 🎉😊
Spot on Gaz a shallow fry is best I find, it came out top on a blind taste test on TV most preferred a shallow fryed sausage more tasty 😋👍🎄😉
Cheers Tim
I have a 10 once grass feed rump steak from lidil occasionally it's now my go to steak 🥩 just melts in the mouth it's the best steak I've ever had and I've had em from a proper butcher ,I don't faff about salt and pepper each side and put in the george forman grill for 5 mins each side and yes you definitely need to go through and choose the right one when shopping
I live in Australia and aldi meat is very good great job cooking your steak well done sir
*Supremely good Steak,cooked with Care 👌🤌🏻🤌🏻🤌🏻🤌🏻*
No tips,I think you did the steak proud
Big daddy,sat afternoon,was it after or before the pools or was it of a lunchtime?blinking memory…but remember we all sat to watch big daddy..and giant haystacks..followed by a team,starsky and hutch,air wolf to name a few. Good good days eh
Cheers Glenda
Good to see you have some Nam-Pla (Squid brand) fish sauce on your worktop!
Really good steak, I always trim them and put the bits cut of in with it when cooking, Having one today funnily enough, yum yum.
That steak looked delicious cooked to my liking 😋..and yes i remember Big Daddy because i met him once when i actually appeared on Tiswas..but i wonder who the Phantom flan slinger was 🤔
It looked good, I would recommend a sprinkling of dried oregano before cooking!
That looked lovely mate and I'd say you nailed the cooking with all the chard bits but still a little pink in the middle but the juice running clear beautiful I usually prefer a sirloin or rib eye but I'll be trying one of those for sure 👍
Cheers mate, all the best 👍
Christ, that looked great, Gaz. I prefer Ribeye too and, as I've commented before, I live next door to a Village Butcher so I know them well and very rarely get a dodgy one. Good Video.
Cheers Cliff
That steak looks absolutely perfect to me. Great job, Gareth. 😋
Thank you 😋
So glad you enjoyed it Gareth
I get this regular and pot roast in stock and veg for wife and I ,you should try it it makes a good meal for two
Bought one at weekend as you say u have to go through the pile to get a gdun,i cut it in half longways and cut it up for a curry very nice
wow im starvin gaz was like an opal fruits advert .made my mouth water mmmm
Add gravy, fried onions and boiled spuds and it'd be perfection on a plate.
You've cooked it medium well, and it is a taste issue. Rump is Ok for medium rare. But again, a good review from an honest independant critic!
I remember Kendo Nagasaki {Peter William Thornley} lifting Big Daddy up to shoulder height, before throwing him down to the ring floor. That guy was nowhere near as big but was incredibly strong. Gareth, do you recall the 'I'm going to tear off this guy's mask', comedic shenanigans, to find out who he really is ? As if his fellow wrestlers and Kent Walton didn't already know !
Great review Gaz that’s a great price for rump steak and a good size rump is my favourite cut and a top tip when you was your cast iron pan put it on the stove to dry it apparently it keeps them in better condition 👏👏👍👍
Cheers Peter
it stops the metal rusting if you heat the moisture away.
Hello Gareth looks a nice piece of steak yes we all cook differently I like my steak well done the price is not too bad for Aldi so 5.69p is not bad value for money a good honest food review
GB 7176 is Packed in Wales by Kepak
Big Daddy aka Shirley Crabtree
As a Chef I would let you cook me that....
I sometimes don't salt but sprinkle a little bit of oxo cube over mine as it's resting.
Quality as per usual.
Haha cheers
Looked really good mate, great job
I honestly believe, a good vet could bring that back to life lol.... well done for me pal. I really enjoying the Iceland Black pudding. Beef blood or not
gareth when your resting your steak while the pan is still hot add a little butter and boiling water and reduce a little for more sauce and have a piece of bread and butter to mop up the sauce at the end heaven lol
We always have Aldi steaks , the sirloin are really good and sometimes they do waygu for 6.99 for sirloin , they are amazing 😋
Lovely steak n cooked to perfection,not tried one of these as a bit expensive,one day I will, With lots of pepper sauce 😋
Apologies these are late replying, cheers Andi
I've made beef kebabs with this steak - easy to cut in to 1" chunks with salt, pepper and garlic seasoning & bbq's up to perfection 👌 Spot On
Sounds great!
Good that good Gareth looked very tasty agreed Ribeye best flavour/texture combo .
Thx for sharing . Butchers steak takes some beating but Aldi steaks also up there . A tasty Malbec to wash it down 🍷😋
You’re right the middle bit looked medium rare ish , but rump not easy to get right , fillet - just k ok its horns off , wipe its arse and put it on plate . Ribeye and sirloin med rare , rump c@n often need medium to break down connective tissue give tissues .
I quite fancy that end bit… u can hear him drooling 😂
Haha 👍
The face one genuine enjoyment 😂 ove had a few of these from aldi and they are spot on even better with a bit of blue cheese sauce another gr8 vide buddy I really look forward to them each day thank you
i wonder how long before they add remove pakaging before consuming just to be be total safe.
Looks lovely I have often bought steaks from Aldi they have always been good
When you take out the steak 20 minutes earlier to acclimatise, you need to remove the plastic wrapping as well. It needs the air to get to it.
Little bit further on and you're basting the steak with melted butter. Being a foodie, you're becoming a chef, Gareth!
8:29 That's a steak cooked to perfection. I'll het it's tender!
I do but for the purpose of the video I do it like this. 👍
I’m proper hungry now 😀 nicely cooked
sister works for aldi for years! alarms always going off happen to us few times always stop and wait they just wave us through because they know us lol not seen this in there yet looks awsom rump is a nice cut more flavour you cooked it well il have to send the misses in for some of these she loves her steaks lol
You say that you are not a chef but as far as I can see you did a great job on that steak. :)
One thing you can say about the German stores they do support the British farming industry unlike a another store who show there products who tend to get products from Poland
Never had an ALDI big daddy steak.Several from Iceland. Both Rump & Sirloin. And to be honest not had a bad one from either 😊. I was a tadge worried about the sinewy look on yours, but proof snown on your face. It were a goodun 😅. That size serves at least 2 people. A good value for money purchase 😊 Cheers Gareth, all the best Allan&Family
Cheers Allan 🍻
Looks good Gaz. 👍 Gonna go n get me n the misses 1 of them.
I remember well Big Daddy n Giant Haystacks. 😃😃😃
OMG That looked Gaz!!! Just got in from work and I’m starving! 😂 …. Smithy
Beautifully cooked.I presume you know to never use soap on cast iron,just hot water and scraping.If you use the pan more often and keep it seasoned if it is accidently washed in soap it will eventually be as good or better than any non-stick and will actually improve the flavor of food cooked in it.Any persistent stuck food is easy to burn off,with good ventilation and being careful.Also I would always oil the pan not the meat and use the Italian trick off mixing butter and olive oil to stop butter from burning.
Wow that made my mouth water Mr G... Mrs did me a salad tonight.. Would loved to have swapped with you 😂
I like mine well done mind you haven't had one in a long time and it was only the little one from Aldi .hope you and your family are all keeping well sending you all love and prayers 🙏 God bless.
I live in Australia and Aldi’s steaks are amazing here, really excellent quality
If you want it pink all the way through, try using the Sous Vide function on your Ninja then searing it afterwards in the pan to get that tasty brown crust.
It takes a bit longer than frying, but it comes out exactly right every time.
Cheers for the tip
Brilliant review as usual
I always get the sirloin steak from aldi.. never a bad one done in airfryer.. fabulous... That looked nice 👌
Happy memories Gaz …I used to go to me nanas on a Saturday and watched big daddy and giant haystacks …she used to boo giant haystacks ah happy times 😊
Good Times
I was a kid in the '70"s and loved the wrestling also. Big Daddy was Shirley Crabtree, I can't for the life of me remember the name of Giant Haystacks, my favourite was Kendo Nagasaki. 😊
That steak looked lovely, how you cooked it would have suited my tastes fine 👏
Like deployed 👍
Haha yes good memories
Martin Ruane was Giant Haystacks
@@Lisa-q2p2u cheers, that was absolutely doing my head in 🙏😁
Mmmmmm, looks absolutely lovery Gareth , look at the size of it , be nice with chips peas gravey , another great video, regards Mark
Thanks 👍
It beats me how restaurants charge so much for steak! They are the ultimate fast food! Nice video!