You will never regret that cast iron pan. If you want. Don't ever clean it. If just scrape the worst out you just swish a little olive oil to coat and prevent rust. I never clean mine with detergent. The establishment cooks swear that the flavours build up this way. You will never be sick either because every time you cook you sterilise.
@@RobinBobTop yup I forgot about the season. I just get a spoon of coarse salt and cover the bottom with olive oil and heat till smoking and toss the salt out and clean with tongs and paper towel.... Carefully. As you can easily burn your hand. Leave to cool properly and bingo. You can test with a fried egg on low heat and a little oil and it should slide like a ice hockey Puck on ice
If you like the taste from the steak/beef fat so much, why don't you cook with it? That nasty oil spay should go in the bin. Get some beef dripping, or better yet goose fat! Cast iron all the way, season it with goose fat. Rise it with hot water when the steaks are resting, after you scrap it clean, no kitchen roll, no detergent. It's naturally non stick, without the carcinogens of Teflon
One aspect you missed on. When in Tesco ( and maybe Aldi ) the steaks, within the same range, come from different farm sources, with different feeding schedules. You want to pick them not just on marbling, but how yellow the fat is. The yellower, the better, as it means they spent more of the fattening up time on a grass diet. Not just tastier, but healthier too, with a better omega 3-6 balance.
In my experience, the more yellow the fat, the more maize they have been fed. The yellowing comes from the pigment of the maize being laid down in the fat. This means less grass fed. Im not saying you are wrong Crunch in any way at all! Its just what we were taught in agricultural college, and I experienced working on cattle farms. It is only my opinion and may be wrong.
@@cherrytreegoats3409 same with chicken. Some countries feed chicken on maize and the flesh is completely yellow. Don't get that here in the UK though, all white meat.
@@cherrytreegoats3409 I'm not a farmer but heard this from what I consider a reliable source. I may also be wrong, but now I'm really curious to know the truth, and whether there are different reasons the fat may be yellow, or if there's a degree of yellowness to consider.
Ive been cooking steaks for over 40 years now. Fried, bbq'd, grilled etc. Recently i bought a beef roasting joint from Aldi, then sliced it into 9 thick steaks and cooked them in my airfryer. They were the best steaks i have ever had.
Adrian, “top tip” :) as you know if you enjoy Gammon Steaks, they can be a bit salty, what i do is; buy a Gammon Joint, Boil it (peppercorns & herbs in water), then I can use it thinly sliced for sarnies etc, BUT, if I fancy a Gammon Steak, ill cut i thick piece off, and Fry it off, not only has all the salt been taken out, it also ‘melts’ in the mouth.
I got myself an Aldi rump steak, 32 day aged, for my birthday for something like £2.80, discounted from the original price because it was about to go out of date. Quite pleased with that purchase!
I had a good relationship with my butcher as a pro chef, I'd order striploin, portion the sirloin steaks myself, each hand wrapped in grease proof... The rotting process is what tenderises the meat.. super markets call it "ageing" lol
It’s there for inspectors to check on if it’s marked incorrectly heavy fines are appropriate. Unless you feel the whole system is corrupt, this is the way they are kept on the straight and narrow in protection of the consumer all over the world. I had a manufacturing plant for ham, Vienna’s etc and the inspectors would pop in when it suited them and take samples of my labeled products. I would sign a document that the bottled sealed product they took with them pertained to my factory, all the information in the form of a label on packaging had to conform to the standards of production and it’s content. A heavy fine was due if anything was amiss.
We bred Aberdeen Angus cattle and sold our stock to an abattoir in Aberdeen, there is a universal grading system used where R4L is deemed to be the premium quality to aim for. Our carcasses were sold to M & S, Morrisons, Sainsbury’s, Lidl and Aldi….. they all bought the same grade and put their prices on according to their brand, so don’t go thinking that you are buying inferior quality, just cause it says M & S on the label it’s just as good as the Lidl product.
I note your comment, but you omitted to say Costco are also purveyors of Aberdeen Angus meats, All their beef state that its Aberdeen Angus, certainly tastes as good as it looks. Ive been buying it for years from them.
@@SuperLisalisthe it needs reporting to M&S, as your company is pulling a fast one over M&S. It is illegal in the UK to do that and M&S would have nothing to do with it.
All Scottish beef and steaks comes from the same producer for all the supermarkets. The company buys from farmers and processes it. The company is called Scotbeef. I've been on the factory floor and seen all the brands coming down the production line and just get packaged differently
@@lindaj5492yes,british meat needs scrutinising,personally,I’m not too bothered about it being British,what I would never buy is any meat from Europe,I was a slaughterman for more than 25years,I have to know that the animal has been treated humanely and pre stunned before slaughter,I only use butcher’s that can provide provenance(birth to plate),if any butcher doesn’t know this,they would never get my custom,northern Ireland is (or should be),the same as back home,in the republic,liffey meats at ballyjamesduff,country caven,is,I think,the largest abattoir in europe,personally,I think bleeding animals without pre stunning is barbaric!!!,what is wrong with these morons who buy this!!!!why did we allow them to use this barbaric way to dispatch our food?,we can’t do it!!!!,please,scrutinise the label,do not buy anything that is not in english,support your (good),local butcher and not the supermarket,you do not know anything about the animal,let’s all think before we buy into cruelty!!!!..
MY SON BOUGHT DICED BEEF FROM TESCO NOT FOR THE FIRST TIME NOW MY PROBLEM IS WHY ARE WE BUYING PIECES OF FAT WITH A LITTLE MEAT ON IT YES YOU NEED FAT FOR FLAVOUR BUT ITS GRIZZLE SAME WITH CHICKEN USED TO BE LEAN HIGH IN PROTIEN LIKE BEEF HEALTHY WHATS HEALTHY HAVING A NICE PIECE OF LEAN BEEF WITH A LITTLE FAT FOR FLAVOUR LIKE YOU BUTCHERS PREPARED IT NICE CUTS IF YOU LIKE CHEWING FAT FAIR ENOUGH I WANT MEAT NOT FAT SORRY GO BACK WHEN MEAT TASTED BETTER TO.
@@johnjeff3849 Teflon when over heated is toxic and causes cancer. Also when it's old and the Teflon coating starts to break down and you in jest bits of it, it can cause cancer too. So him over heating the pan to smoking means the Teflon coating is burning off. It's literally one of the worst things you can do with a Teflon pan. My advice is to throw it away and get a cast iron one. Le crusette so ones that are great. They're expensive but they will last a lifetime. And if you season them properly they won't stick. Never buy Teflon.
@@Jack__Reaper thanks Jack for the comprehensive answer, I naively thought that something you cook with wouldn't cause you harm even if overheated. You live and learn.
The Aldi steak looked the better of the two to me. I'm really fortunate to live in a small village which still has a family ran butcher's shop which I use. It's probably a little more expensive than the supermarket but all the produce is from local farms.
@@mapadale did you not listen to what i said pal? my local butcher has the best steak in Scotland therefor the whole of the United Kingdom, whatever steak your munching is nowhere near the quality and freshness of my steaks.
@@shotgunshawzy Did you not read what I put, before you made the arsehole comment. I was pointing out, if you think the Lidl looks better, you don't know your arse from your elbow. As a Chef, we are also trained butchers as well and I would choose that Tesco Steak over any steak produced by any 'Cheap Food' Supermarket. Also best steak in 'Scotland' doesn't make it the best steak in UK, otherwise it would have been 'Best Steak In The UK'. Can't have the UK title I'm afraid...
@adzillions3088 Not necessarily so. Weight would have been at time of packing. Juices lost might have made a difference as he only weighed the meat, not the total contents. Weighing scales were not certificated either. 5g is not a lot - certainly not going to get a free replacement on that evidence. I’m not saying tesco steak was better, just offering a reasoned response to your claim.
@@braindamagedwarvet...How do they reward loyalty? They hike the prices up to "discount" them back to the same price as elsewhere, just to spy on your shopping habits. The place is a disgrace
Until now I’ve never lived close enough to a Aldi store to have the incentive to try it. You can’t make a good saving if you have a 60 mile round trip. But now an Aldi has opened in my town and I love it. We have a Waitrose and an M&S, but no Sainsbury’s or Tesco, so I’ve been paying top prices for groceries up to now. I’m gradually replacing more and more of my Waitrose shopping with the Aldi equivalent and making significant savings - important if, like me, you’re on the old, lower, State Pension.
Hey, same here! No Tesco or Sainsbury's in my town, just Morrisons (worst store ever, went there once and never again), Aldi, Lidl and Waitrose. I get my regular groceries - butter, oil, flour, eggs, chicken, spuds - from Lidl or Aldi, wherever I feel like shopping at the time. The quality is great and the prices unbeatable. WR is where I only buy specialist stuff now - rye flour, pancetta, pak choi, etc. You can save so much by switching to Aldi/Lidl where possible!
I got the impression Aldi was better to begin with because it was cheaper and good quality, but if you shop there regularly you will soon realise that having tried some things you like, the range is very limited. They don't even have a full range of herbs and spices. Also the staff spook me out. They are a bit robotic and look like they are worked very hard. You try and browse a shelf and they get in your way a lot refilling shelves one or two packets at a time.
Our local Sainsbury's has gone right downhill, the bakery, the delicatessen, and all the other sections have been shut down and the shelves are permanently half empty, pay more for everything and there are never more than 2 tills on max so you mostly have to self serve I guess all the profeteering they did during Covid wasn't enough profit for them.
I'm not a steak guy, which is just as well because I couldn't afford steak anyway. I have a small army pension and a basic state pension plus housing benefit. This amount totals to about £13,000 a year and out of that about half goes in private rent. So, in the words of the immortal steak cook, I have to trim the fat wherever I can! 😁 By the way, I'm 76. What annoys me more than anything else is the amount of charities that have sprung up in the last ten or so years. It's become an industry all on it's own. Each charity will have a highly paid chief exec., no doubt, which together with all the overheads, means that only about 10-30% actually reaches the intended recipients. A lot of them have taken on specific problems and the result is that, say a charity begging for funds for children with eye problems (ingrowing eyelashes for instance) and another begging for funds for cleft palates and another begging for funds for water pipes (the children are forced to collect the dirty water) should all be lumped together under the children's charity with ONE CEO who should be working for nothing because it's a charity! As I said, it's an industry now and is an international disgrace! When will the International community come down on this fraudulent industry and sort it out? They've even got bogus charities springing up in the wake of the earthquake disaster in Turkey. This indicates how society has become used to the proliferation of charities! In answer to the unspoken question, do I give to charity? No I don't because I can just about afford to pay the rent on my undouble glazed, non centrally heated house with a wood burner fire in which I burn pallets scrounged from building sites. Forget the steaks!
We had two Aldi Rib eye stakes last night,I grilled them over charcoal just above rare. They cost me under a tenner for two. They were delicious,you could’ve cut them with a spoon,lovely flavour. I’ve paid £20 plus in a pub for one that were nowhere near as good. Excellent value and taste.
I've been shopping at Aldi and Lidl stores for well over 30 years as they were the go to food stores when I was serving in Germany. So I was well pleased when on my return to the UK I found both had stores here. I always get my steaks, chicken, pork and fish products from either of these stores, depending on which store I visit on a given day. I have never had a problem with the quality, or the pricing. As I am coming up to my 70th birthday in August and I'm therefore a pensioner. I cannot really afford to shop in the higher end of our British stores like Waitrose, Sainsbury's, Co-Op or Tesco. Even more so since the pandemic has forced a massive hike in food prices. So keep up your good work Gareth 👍👍.
One reason why I dislike Tesco is their Clubcard scheme where the shelf labels are bright yellow to mimic reduced prices on expiring use-by dates. All a ruse to persuade customers to sign up to Clubcard. You have to look more closely at the labels to see what the normal price is.
@@tilerman I really believe shoppers are waking up to the scams perpetuated by the big supermarkets and are switching in large numbers to the discounters. For example, yesterday the Lidl I go to had lots of customers and it was only 10 a.m. on a Tuesday morning.
@@tilerman I used to work after school in the local Tesco back in the 70's. Hated every second. So I have not shopped in one since before Maggie Thatcher. I don't think the food looks as good as other supermarkets but that just be my prejudice
@FuckashimaMonaCher Like what? Tesco is outright exorbitant. They have a few products that claim to be price matched with Aldi, but how would one confirm that unless one drove to an Aldi to check the actual price on the shelf?
Here in Australia - one of the greatest beef producing countries in the world - beef is now too expensive for many to buy. A kg of rump steak can cost around A$32.00 and a half-kilo of mince is a$10.00. Porterhouse steak is A$44.00 per kilo and Rib Eye fillet is A$55 - A$70 per kilo. I believe the export markets - Japan, Taiwan, Singapore etc - are getting much of the Australian-produced beef and we locals are forced to pay thru' to the nose if we want to eat locally-grown beef.
I came to the conclusion that Aldi's best steak was consistently better than any other supermarket's top ranges ages ago. Glad to to see that's supported here.
Aldi steak here in Australia is excellent. Last week I paid A$4,66 per slice of rib eye steak from Aldi (in a pack of 6) GBP equivalent is Pounds Sterling 2.50 per st week I paid A$4,66 per slice of rib eye steak from Aldi (in a pack of 6) GBP equivalent is Pounds Sterling 2.50 per slice. Huge difference.
That's because you've always eaten cheap meat and so wouldn't know the difference in quality, the Tesco steak is the better steak, ask any chef why....
Ex beef farmer in Scotland.... Never fed cattle on maize. I don't know if we could grow enough sweetcorn! My understanding is yellow fat is old and tough muscle, white fat is younger cattle and softer muscle. I know everyone goes on about marbling and they are welcome to it, I prefer leaner cuts younger beef. In the past every so often we would get one of our own butchered, grass fed, hung properly etc and you can tell the difference...... As you say....... TASTY!!! thank you for the simple approach to doing steak. I like to keep it simple....
Heating a non-stick pan like yours to a point so hot that it fumes is extremely dangerous. You have no oil in it, so the fumes are a clear sign that the fluorocarbon in the coating is braking down. This is highly toxic and should always be avoided. If you are going to heat a pan that hot, always use a well sealed cast iron pan. The other thing is that excessive marbling of the meat is usually achieved by high grain feed and little or no exercise of the animal. This is done by intensive finishing off after the animal has been kept off grass feed. It does normally taste better, but it comes at a cost to the animals welfare.
We had an Aldi ribeye steak between us. By the time you get chips, onion rings, tomatoes, mushrooms, coleslaw it was plenty for us! Thanks for the review Gareth 😃
As well as Valentine's day this is our anniversary. I actually looked at the Aldi rib eye but husband asked chicken in creamy white wine sauce so that's what we had I showed him this we are heading to Aldi in morning wonder what we could possibly be buying ???
I hate the fact that Tesco increase the price of food for shoppers only to cut the price for Club Card owners. In effect they are just trying to rip off ordinary shoppers.
Tesco is a rip off I won't shop in tesco 🙏 club card holders deals are awful discrimination I won't have a club card because I don't want supermarkets tracking me on what I buy it's all free information for them now they are forcing people by these club card offers to succumb I loathe tesco
In my opinion Tesco Club Card prices, are the prices you would be paying anywhere else, rather than a great buy. Those without or who don’t want a Tesco Club Card will be stung for shopping Tesco.
A well known Leeds based supermarket also promises that its Aberdeen Angus steak, comes from selectivity bred cattle.I’ve been in the bidding room when the cattle are sold and when the ‘special’ cattle are all gone what can you imagine happens? Yes, they buy the ‘standard’ cattle and sell that as premium steak. Rest assured, almost every word that comes from a supermarket marketing department is adjusted to make the product sound as though it’s come from heaven itself.
I'd be interested to know what those steaks weighed after cooking, cos the Aldi steak looked about the same thickness, but the Tesco steak looked thinner after cooking, like it had evaporated a lot of water or fat out of it, leaving you with less to eat.
I do think Tesco's is better despite the shrinkage. Aldi's steak is tough. I am not buying as often due to the price hikes in both stores but have been disappointed each time I buy Aldi steaks. I rely on them for cheaper fruits, nuts and veg.
I make meat deliveries to ALDI RDC's, had a full pallet of Sirloin steak rejected because it had been cut too thin at processing plant, 18mm instead of 23mm, ALDI are a lot more particular over their products than some of the others
Aldi steak was slaughterered by ScotBeef Ltd and the Tesco steak was stunned, ABP Food Group Somerset and it was Halal yet there was no indication of the way it was slaughtered. Beware if you don't want to eat Halal.
Just a little tip if I may. Best way to kill a non stick pan is to heat it up till it smokes ! Can also lead to transfer of coating to your food which is unfortunately very toxic. Use your cast iron pan next time mate. Much safer and you'll get better results as cast iron can take much more heat. Thanks for your videos. Stay safe. 👍🏻
@@BaldFoodieGuy Check up on teflon / PTFE (same thing) temperature ranges, for your own safety. In my own personal bubble I just assumed everyone knew about this somehow. Stay safe! :)
Yep, Aldi steaks are the best of all the big brands! Some of the Wagyu is amazing but it is hit or miss occasionally but the aged rib-eye is always fantastic!
Like the cheap geese from the Aldi during Christmas? Geese that have first been plucked three times for their feathers and then are slaughtered for a great Christmas meal.
Use you’re cast iron mate ,the non stick pans leech chemicals into you’re food ,research it ,i threw 2 non stick frying pans away and brought cast iron ,all food ,meat ,eggs .burgers taste so much better in cast iron ,and added benefit of not poisoning you’re self
I am a Limousine cattle farmer, our 100% grass fed animals were no different to traditionally finished cattle, just an extra 2 years roughly to get to the same weights. In my opinion it’s the length of time hanging and butchered that makes the difference.
I was a butcher in the 60s and worked with masters, ended up at a place in High lane, Andrew lane Lomber Hey farm and Mr Hunt who was a master Butcher and before starting selling from the farm he had his own shop in Stockport, he started selling from the farm in bulk and he also supplied shops as it was a slaughter house as well, pigs, Sheep and cattle, the cattle were Highland with the large horns and he used to drive up every couple of weeks to pick his cattle that were then brought down to the farm, I had been a butcher for 9 years when I worked for him and he provided meat to Ron Hill the runner for his 1974 olympics with all the press up there enormous beasts these were, 500lb sides dead weight, anyway if you want to buy the best steak, it’s the rump and it’s the last four 3/4 inch full slices before it goes to the Sirloin, called the point and any steak when you buying is to look for a very tight grain with, you know when you see petrol in water or wet ground and you get the those different couloirs, that’s what you look for, all this fat grains is trying to copy wagu, but really like good butter it needs to be grass fed, the Argentinians used to be good, then yep they started intensive farming and it’s the free roaming and good grass that’s the key! Enjoy
Always use a stainless steel pan with no non-stick (Dupont?) layer in it, the pan will heat up more and the flavour will be much better. Also no bad damps coming off.
I'd use a steel seasoned pan or cast iron pan. Stainless steel is hopeless at conducting and holding heat, that's why they usually add a lump of aluminium on the bottom. Non-stick is perfect for a throw-away society and if you like eating a bit of ETFE with every meal, mmm, that's good for you!
What I like about meat from Aldi is the information on the pack; they state how long it's been aged, hung! Usually three weeks or more which is important, the longer it's hung the more tender & flavoursome it is! Morrisons don't put this information on their packs......and they wonder why Aldi have overtaken them as the fourth biggest supermarket chain in the UK!
I agree, Aldi's info is excellent. When you were reading out the details on the packs, I got: Aberdeen Angus from X farm versus Beef for tesco in Ireland. Nothing wrong with Irish beef as aldi sell Irish beef roasting joints which are also excellent. But one set of details are a bit more precise than the others.
@@BaronMichaelDeBlone1066 They also source a lot of produce locally. I could wave to the farm where they get the brussels sprouts, and it means that the produce is much better and fresher. I know several people who work at Asda, but buy their groceries from Aldi!
I was a butcher for J.H Dewhurst and in my day Rib Eye Steak did not exist , it became a thing after mad cow disease when beef had to be sold off the bone , as bone in beef was not allowed to be sold , so went into braising steak . Now supermarkets sell rib eye steak as steak to make a profit . There are only 3 proper beef steaks Rump, Sirloin and Fillet .
I don't mind about the stale bread and half eaten sausages you get from your local food bank a.k.a the dumpster. It's the thoughtless bastards who throw their half smoked dogends in the urinals! It makes them soggy and hard to light.🤢🤭🤐
If I've got a bit of Rib Eye, I don't care about cost and the heavier it is, the better. That Tesco bit with the marbling looked bloody marvelous. Would've loved that seasoned with salt & pepper and cooked in Butter. Back to my Sardines on Toast!!!!!
My wife & I love good steaks, we did an ASDA, Sainsburys, Tesco, ALDI & Lidl... We purchased the best we could find, with no constraint on price. After cooking we agreed ALDI was the best flavour & texture. As an additional bonus ALDI was the best price. We do these tests every 6 months and 70% of the time ALDI wins.
I've just started watching your channel, I live in South Africa having emigrated from the UK 16 years ago. Loved how you cooked your steaks, they were cooked perfectly. Love your channel I enjoy catching up on prices of food since we left.
I've been cooking Aldi dry aged rib eye steaks for 3 years now and they're great for a tasty budget steak. If you dry brine it (salt all over) and leave them in the fridge for at least 6 hours, it helps tenderise them. Cook for 2.5 mins each side and rest for 4-5 mins. They taste great!
From what i have seen here the Aldi one visually looked better before and after cooking. Plus it had more weight, and was thicker, and had more meat than fat. I agree with you about the ribeye steaks being the best. I have 4 or more of them in the freezer right now from Aldi's.
Have enjoyed Ribeye for a few decades, strangely, the best was when on an Island in the Middle East that had no cattle, not one! That was because the meat was flown in chilled from Australia. Anyway, I digress. In the UK it has been very hard to get really good Ribeye, even when I could look out of the window and see wall to wall cattle in the fields beyond. There are a number of reasons for that, the two main ones are that Ribeye is an American cut, so it was not one that was possible from our own traditional cuts, as the Ribeye was part of other cuts. The other reason, was that we do not allow the beef to live long enough to form the key fat marbling and texture that make a good Ribeye. However, people need to be aware that some of the so-called Ribeyes being sold via Supermarkets, are a sort of Frankenstein assembly, where they use meat glue to bond various cuts together, with an odd looking bit of fat towards the middle. These are not the real thing, it's just an assembly that is made so that when sliced, it looks like Ribeye. If you examine the way that the fat aligns in the areas of meat around the eye, they seem to have random patterns that are not quite right if cut whole from a single animal. These things are often quite tough, and tough in the middle areas, which shouldn't happen. Sorry to be the bearer of bad news. If it helps, the first steak is way too lean, whereas the second one looks better, but hard to say if it's an assembled thing, but fat marbling is the key to flavour.
@@BaldFoodieGuy I can remember trying to buy Ribeye, before the butchers here even knew what it was! But, it is sad that getting good steaks in the UK is very hard, it's all too commercialised, and getting worse. The poor things do not get to live long enough to acquire the fat marbling and texture that is so important. I'm in the wild west compared to people living in major Towns and Cities, but even here, it's harder than it should be. We have a couple of traditional butchers close, and know the staff reasonably well. Often what is on display varies, sometimes lucky and they have some good steaks visible but, if not, I can usually persuade them to pop out the back and extract a properly aged chunk of meat, and get a couple of steaks off that. The key issue is people need to demand better, otherwise things will only get worse. The more people who try and seek out small traditional butchers and buy from them, especially if they know where the meat comes from, then those outlets won't fade away, and could start pushing back. Supermarket steaks vary too widely, you can get the odd tasty one, other times they can be tough and tasteless. My main tips there are to examine each pack carefully, and try to get the one with the most fat marbling that is also soft when you press the meat in the pack through the plastic. If it all feels soft with no tough lines, you may get one worth eating. You may also remember when having roast beef on a Sunday, we used to get a tray of beef dripping and beef fat, whereas now we just get water.
@@keithharrison1453 cheers yes I try and examine them before I buy them. Good point that. Yes love beef dripping but like you say they pump a lot of water into food now don't they.
I went to buy some of these recently from Aldi. I didn't because they're cut very thin. Decent Rib Eye I want it about 2 inch thick to get a proper sear on it and keep it medium rare. At Aldi they were too thin. Might be worth a revisit. Highly recommend to everyone to dry brine your steaks for 3 days in the fridge. Take out packet, dry, cover in salt on all sides, put in fridge for 3 days on wire rack, then oil then fry. Salt seeps into the steak, tenderizes the meat and gives you a better sear.
"Clubcard price" usually means what we were charging 2 weeks ago. I've noticed it a lot that they increase the "regular" price when they do these deals. Pepper is better to add towards the end of or after cooking as adding too soon can burn it apparently. Think that's what Gordon Ramsay said anyway.
Great review, Gaz, as always. Tried all different supermarkets but have to say Aldi tops the lot, never get my steaks anywhere else now. Like cooking mine in butter with some garlic (not too much, mind) and thyme and then rest it for about 10 minutes. My favourite is Aberdeen Angus 30 day Fillet, but got to say, those rib-eyes looked really tasty. Keep up the good work 👍
@@bingbongbingbongbingbongbi4384 no it doesn't, its the same thing from the same factory but 4x the price (some M&S things like their food to go and hot cross buns are second to none though)
It’s kind of been debunked that the pepper burns, as long as it isn’t just finely ground pepper from a pot. Also a chef 🤣 Garlic powder/granules can burn though
Hmm, so it's Valentines Day for the majority of the countries of the world - billions of people. You watch this channel so are more likely inclined to watch the pennies and shop at places like Aldi. The ribeye steak is also considered one of the more flavourful steaks so likely to be the most popular buys. Coincidence by definition? Depends on what you want to read. If you're going going to prefix it with "what" a coincidence, that would imply it being a remarkable twinning of seemingly unrelated events. Given the circumstances though, thousands of people will be doing the same. Far from being remarkable, I'd say quite likely.
@Graham Potter Gareth has many things he highlights on his channel that seem to be around the time we buy them ourselves before watching his reviews. I completely agree that many others probably do this as well, but you seem to be quite aggressive in what was a simple and innocent comment to his latest vlog. All the best to you, and have a great rest of your day.
Don't put yourself down mate. I learned more about cooking steaks by watching you than I ever did from watching these Saturday morning chefs . I'm going to use you method next time we have steak. First time watcher have clicked like and will visit you again. With your unscripted delivery you come across like a regular guy, easy to follow and believable. I think you really are onto something here. I'm off to get me a couple of steaks that I will of course pay for. Keep well and thanks to all involved.
One summer I worked in Harris's pork pie factory as a temp, the packed weight on the Harris's packaging was the average so some packs would hold less. They supplied Mn S as well, but for them, every packet had to be over weight so was a min wt. If MnS found underweight packages, they would send all the product ranges back regardless. I know cos one of the jobs I got one afternoon was to weigh every minipork pie and handpack 2x50+g pies cos someone had forgot to increase the average wt for the M n S run to make sure they were all 50g+ as opposed to 50g+/- 2. I would have thought Tesco Finest range would demand better Quality control!
That's what the little "e" symbol means. Average weight.You're typically allowed 5% tolerance. Always more difficult with a meat joint as it've very much a guesstimate.Every one has a different shape and consist.
@@bigmacntings7451 It's a big little e😉 I often feel the weight and it is possible to pick the heavier pack of two or three. But, as you say, each pack is different and you also have to consider how much of the content is fat as it can be quite high. My wife and I usually share a 227g steak as that is enough for a regular meal when served with onion, mushrooms and chips for example.
If you're still in contact with Harris could you ask them to put more jelly/aspic in their pork pies. There's hardly any now and they're quite revolting without it. Ta very much.🙂
I was just passing the egg display rack a few months ago in Tesco and noticed an old couple sorting though the mixed size rack and taking out the small eggs from a box and replacing them with the large size eggs from the other boxes. They saw me looking and gave me a sheepish smile but still carried on.
The 'e' mark means the stated weight isn't the weight of that particular steak, but the average weight of the steaks in a batch. It means the weight on the pack you buy is a nominal weight, not the actual weight. It's supposed to make the packing process more efficient. But the tolerable margins are too wide and means that what you end up with is a bit of a lottery! As your weighings proved.
I take my kitchen scales to the store with me now, I get funny looks but it beats juggling packs in your hands to find the biggest. It also works on other products, quite often you will find an extra rogue item hiding inside, cookies, crisps etc.
I wonder if it is a bit like the petrol pumps? They allow a tolerance of +/- 5% or something similar. It belongs to the days when pumps were mechanical. Modern digitally controlled petrol pumps can get within about 1% accuracy, but they set them all to minus 4% because they can sell everyone short and still stay within the law. I wonder if supermarkets use the ‘e’ regulations to keep the weight on the mean side…
Most supermarket steaks are too thin to get a decent level of doneness to your liking. Aldi do the big daddy rump and a similar sirloin which I buy and cook sous vide and they come out much better than the wafer thin offerings 😉 Have a great Valentine’s Day!
Just an enquiry from Down Under what sort of pricing is rump steak per pound (kilo's in Oz). My local butcher is charging around $45 per kilo ( 23 pounds sterling)for rump steak.
Astronomical is one way to describe it. It's a shame considering we meant to be the lucky country. Lamb don't fare much better either. Up to a couple of weeks ago lamb cutlets were selling in all major s/markets for $44.00 Recently they scaled down a bit to $35.00 kg. The sad part is this. Up in Kuwait and UAE where we export a lot of lamb, I believe they pay the equivalent of $22 to $25kg😮
I've had a very heavy hard anodised frying pan I bought from the hospice shop for 20+ years. It never gets washed. Either wiped with kitchen roll or just heat it 'till dry. Brilliant pan (Anolon) As I don't have a splash guard, so I used a heavy bottomed 70's hand down saucepan to cook my last 3 or 4 steaks. Once taken off the heat, I just pop the lid on. It keeps the steaks at a good temp while resting and keeps in the flavour. I did find if you saute the onions in the pan first, Remove into a warm dish and then use the pan to cook the steak. Once steak has be turned, Pop the onions back in and let them cook for the last 2 mins and then leave them to rest with the steak. Soaks up all those lovely juices :)
Hi Gareth you should send Tesco an email regarding the weight be under along with this youtube! That is not fair for the consumer to be cheated like that. They both looked delicious. Cheers Debra xxx
The "e" next to the weight indicates that the weight statistically follows a normal distribution around the target weight. In other words if it says "227 grams e" it means "227 grams, give or take". The differences should even out over large amounts of steak. If you get a random pick of 1000 of them you'd expect about 227 kilograms of meat (and this is how the amounts are checked - per batch, not per unit).
I am french , I live in Scotland and shop at ALDI . The isles are much bigger at TESCO but you’ll get much better value and quality at ALDI . The stock rotates at ALDI much quicker bringing on freshness . TESCO and those club cards are a rip off , and we all know . Love a ribeye , my favorite cut with some creamy pepper sauce . Hard to beat .
I have to partially disagree with you there. I do like Aldi, and we do most of our shopping there. But.. when it comes to fresh fruit, veg, and bread - All of these are far from fresh. The apples for example, from tesco, will quite happily be sat for a week and still be fresh and crunchy and juicy. But apples from Aldi, often on the day of purchase are old and "powdery" (is how I describe the texture of a past-best apple). Same thing with things like fresh peppers, cucumbers, leafy salad. Bread also goes stale at best within 48hrs. I can't fault Aldi's steaks to be fair, never been disappointed with their steaks. The fresh chicken breasts are sometimes bruised and have too much connective tissue/gristle bits. That would be my only other gripe.
Asda and other stores have this thing where they ‘price lock’ items to aldi. Absolute nonsense. Example. Alta rica coffee 190g (not 200g as it used to be) ‘price locked’ at £6. Yesterday it’s at £7.25. And the smaller jar 90g (not 100g as it used to be) is now ‘price locked’ at £3.50. The terminology is frustrating. Nothing, including the price, are locked.
I'm in country Australia but I do most of my grocery shopping at Aldi. Great variety, top quality and much better prices! I avoid our two biggest supermarkets, Coles and Woolworths because they screw local farmers and occasionally shop at our local IGA (Independent Grocers of Australia) supermarket because it's close and convenient. Aldi is a trip to the next big town.
I always add a good knob of butter around a minute in, esp for pork chops it alleviates any dryness. Good looking steaks there, I've often rated Morrisons they do cuts you cant easily get elsewhere like Skirt & Flat Iron good for Casseroles, Curry's & Ragus.
Getting your pan smoking like that is what ruins them! It’s the none stick materiel burning off 😅 it should be cast iron pans that you take to those temperatures Gaz 😂
I ain't no Savage, so I always kook meat for up 10 minute each side, mind you the pan is first heated until super-hot, I place a steak down and put the heat immediately down to medium low and then 30~50 seconds later I flip the steak making sure it's seared and caramelised if not that catastrophe will need to be remembered so next time allow a few more seconds for searing, Once flipped for the first time I kook them for about 9 minutes or for perfection when "blood surfaces" where it is then flipped and kooked until the blood comes up and goes clear "As I said I ain't no Neanderthal "Carefully remove the best steak "that even blood thirsty savages will love " using a slide as steaks kooked this way could fall apart, if more steaks need do-n, for each one Jack up the heat and repeat ensuring each steak is seared and kooked like the first or better than the first, wrap and seal and I stress "seal" steaks together in Aluminium foil, until all and I stress ALL steaks have at least rested for 5 minutes or more. BTW never EVER! use salt until the kooking is done, salt dries and toughens up the steak, also the faster you kook meat the less tender it will be. BTW who has seared a steak both sides and then slow kooked it for several hours in a "slow kooker" "Err-Slow Cooker"? your Thoughts please?
Purchased the Aldi Wagyu Rib Eye Steaks for Valentines Day approx £8 each. Bit dubious at paying that much for a steak, but it was absolutely gorgeous. Melt in the Mouth, and so tender you could cut it with a butter knife.
where we live we are fortunate enough to have a Meat Farm shop and a local butcher, both produce fantastic steaks. Whilst they are a little more expensive (worth it as your supporting the supplier directly or a small business) it would be nice to see your comparison of your local butchers to supermarket ones.
Mate this has got to be one of the best foodie vids I've seen, funny, articulate, but a serious comparison as well, bravo 👏 where in the UK are you? only asking because of your sense of humor 😂🤣😂
I discovered your channel a couple of days ago and I love it. I live in Brighton and for about 20 years now I've been making a weekly 50 mile round trip to a fantastic butcher in the Sussex countryside. I think I've tried every cut of steak. I now never buy the prime cuts, apart from occasionally a piece of rump or a 2-rib. I've discovered that the best most flavourful steaks come from parts of the animal that nobody knows about. And they're all much cheaper than the more well known cuts. If you're interested, Bald Foodie Guy, try to get your hands on any of these: Deckle (my present favourite); tri-tip; picanha (popular in Brazil and known as rump cap in UK); onglet; bavette; and pope's-eye. You'll only be able to get these from a proper butcher who knows what he's dong. It would be really good to hear from you. Brilliant channel. I've subscribed. All the best, Robert
Not tried deckle. Picanha is the only one comparable to rib-eye. The others are a different eating and cooking experience. If I had to choose, it would be a good rib-eye all day every day.
Tips. Salt the steaks well and leave for minimum 45 min (in fridge) to get the steak as dry as possible. Use avocado oil in the pan and get to a temp of 200c before you put the steak in.
Take them out of the fridge at least an hour before cooking time. Open them, pat them dry on both sides then salt lightly with salt flakes, not iodised salt. No need to oil the steaks because we're going to use butter. Just before cooking, preheat the pan to slightly smoking with a high temperature oil such as Avocado. Then pop the steak(s) in the pan, with several knobs of butter. After about a minute, flip the steak(s) over and do the same. Spoon (baste) the butter over each of the steaks as you go. Keep flipping every minute or so, trying to get the edges cooked as well. By flipping the steaks regularly, you cook it from both sides and can get a better outer finish (the so-called Maillard Reaction will help caramelise the surface). I've done this with our fillet steaks for the past 3-4 years and it is nothing less than gorgeous! By the way, Lidl's 36 day dry aged fillet steaks are around £5.69/170g.
Take your steaks out of the fridge a good hour or two before cooking, to get up to room temperature. If you cook meat straight out of the fridge it's another way for the meat to toughen up as it's not "relaxed". Aldi steak is OK, but we get our meat from a local butcher. It's locally sourced meat and we get it cut to our liking. If it's going on the bbq, I like them thick! Try them with smoked sea salt and black pepper sprinkled over and left to marinate. I grill my steaks as I got fed up of all the smoke and cleaning up after pan frying. Lovely and tender after resting g!
Both of those steaks were glued together from off cuts, look up transglutaminase. Just look at the fat and muscle structure, you can even see the knife cuts on the individual pieces. How else do you think they prepackage by a single weight? Scraps are loaded into a form, glued, compressed, and then uniformly sliced.
I’ve recently started buying Sainsbury’s Taste the Difference steak & the flavour is fantastic. 400g ribeye just melts in the mouth. Would be interested in you reviewing that
Sometimes its difficult to get weights exactly right and they may have a tolerance level on the production line as it goes over the scales. It also looses weight in its packaging from the water in the meat. However the Aldi is great with less fat. Thanks again for another great video..
I just wanted to say that I bought a big daddy steak ( not our Shirley crabtree) from sainsbury. Decent slab of meat but a big fat end that needed taking off. I should have weighed it before and after. Pretty good though. Good simple channel that cuts to the straight. Cheers mate 🍺
Ohh. . Er. Morrison maybe? 😊 we started something now mate? 🙂 What about over priced waitrose ( nearly typed waitress there) . . Or marks an sparks? Thats IT! ! AROUND THE WORLD IN EIGHTY STEAKS! ! ! (This beautiful island of course 🇬🇧 )Any ideas mucker? All the best and thanks for your reply 👍
I was recently treated to a Wagyu steak and I was really looking forward to this for an exceptional experience. Long story short - I was massively disappointed! I was overwhelmed by the huge density of fat in every mouthful! It was just too much and left me slightly nauseous! When I heard what it cost I could scarcely believe it. I don't know for sure what other people want from a steak, but for my money what you get from ALDI (as in the video) is what I want from a really good steak. The balance of flavour, tenderness, fat, bulk, and cost just makes it the best deal for me.
Yeah wagyu isn't really meant to be eaten like normal steak. A few bites is enough. If you ever have wagyu in Japan they'll slice it into small pieces and grill it like so.
The e mark states that the pack is a average weight product, this means the average of the batch must not be below the printed weight. Both supermarkets will have packs over and under the printed weight, you were just lucky to pick up a heavy one 😊. If you want to dive into eweighing rules there are a lot of resources on the web, maybe start with the packers rules. I am very aware of the packing plant that has processed the Tesco pack as I have worked there. It could potentially be one of my companies machines that did the weighing of the product.
Interesting experiment. Aldi has gone from strength to strength, but its prices have steadily inched up such that there is little to tell between them and Tesco. Beautiful steaks, mouthwatering even before my breakfast!!
Tesco I know for certain use many of the same suppliers as Aldi, so the best marker is to find those products (same packaging but different visuals) and compare the prices. So one example in Aldi "nice" scones, the ones in the cardboard tray, these are identical to what Tesco sell, except Aldi charge 89p and Tesco charge £1.50, or they did last time I looked at the beginning of the pandemic.
Some of their better products they've discontinued as well. They used to have this wonderful chorizo iberico. Proper, acorn fed and cheap. They still have many products though, such as the red fox, which is miles better than regular red Leicester.
Lidl do those little pouches of peppercorn sauce for about 50p. It's equally good to put on a pork steak as much as beef. And btw everyone should make supermarkets aware if they're clipping the weight by 5 or 6 grams. It doesn't sound much but if its done by the 1000s it all adds up.
Hi Gareth, I have a mixed grill every Wednesday for me and my neighbour,we have ribeye steak, black pudding, flat sausage and sometimes chips, but we also have mushrooms, beans , pepper sauce and a fried egg. I can honestly say that Aldi’s is the best steak having tried Morrison’s, Tesco, Lidl’s and our local butcher, best place to go for good quality cheap butcher meat in my opinion. Regards Jimf
My digital scales tend to jump like that when they need a battery change, even though the spent battery still has enough power left to be used in other gadgets. The aging makes a difference, on the Continent in big markets you can see qualified butchers and the huge piece of beef being aged separately. A good review 👌Sad to hear of security devices on food, on the Continent countries that I have visited I have seen security tags on expensive cosmetics and electronical goods.🧐
Most likely due to the paper towel. Draughts will blow it up and down giving a slight weight variation. You should see what happens with a three or four place balance in a draught!
Well seasoned cast iron works a treat for me mate, I also can then whip up a roux or gravy from the drippings. Though it would've been nice to have the cooked weight also for comparisons sake, I have enjoyed a good marbled fillet but tend to just get the bulk pack from Costco at times.
They both look great, but the marbling on the Tesco steak almost looks like a wagyu, shame about the weight rip off! Rib Eye is definitely my go to steak too, by far the tastiest, and I also cook for 2 minutes a side. I probably rest for a bit longer, up to 10 minutes, but resting is essential to allow the steak to soak any juices back up. My favourite place to buy steaks is Lidl, their 36 day matured extra thick 10oz rib eyes are magnificent :)
The steaks will be weighed electronically via a catch weight system, usually with a tolerance of about 5 to 7%, so some will be heavier, some lighter. If fixed weight, it will be a fixed price but smaller tolerance. Good review, steaks looked great 👍
Hi all, hope all are well. I've took your comments on board and bought a cast iron pan. Follow up video coming, thank you all 👍
You will never regret that cast iron pan. If you want. Don't ever clean it.
If just scrape the worst out you just swish a little olive oil to coat and prevent rust. I never clean mine with detergent.
The establishment cooks swear that the flavours build up this way.
You will never be sick either because every time you cook you sterilise.
Don't forget to season it first! ...once that's done it's happy days 🙌
@@RobinBobTop yup I forgot about the season. I just get a spoon of coarse salt and cover the bottom with olive oil and heat till smoking and toss the salt out and clean with tongs and paper towel.... Carefully. As you can easily burn your hand.
Leave to cool properly and bingo. You can test with a fried egg on low heat and a little oil and it should slide like a ice hockey Puck on ice
If you like the taste from the steak/beef fat so much, why don't you cook with it? That nasty oil spay should go in the bin. Get some beef dripping, or better yet goose fat!
Cast iron all the way, season it with goose fat. Rise it with hot water when the steaks are resting, after you scrap it clean, no kitchen roll, no detergent. It's naturally non stick, without the carcinogens of Teflon
Useful to deal with burglars too ..thwack !! Gone
One aspect you missed on. When in Tesco ( and maybe Aldi ) the steaks, within the same range, come from different farm sources, with different feeding schedules. You want to pick them not just on marbling, but how yellow the fat is. The yellower, the better, as it means they spent more of the fattening up time on a grass diet. Not just tastier, but healthier too, with a better omega 3-6 balance.
In New Zealand they are all grass feed. Yellow fat equals cow, whiter equals steer. In New Zealand anyway
In my experience, the more yellow the fat, the more maize they have been fed. The yellowing comes from the pigment of the maize being laid down in the fat. This means less grass fed. Im not saying you are wrong Crunch in any way at all! Its just what we were taught in agricultural college, and I experienced working on cattle farms. It is only my opinion and may be wrong.
@@cherrytreegoats3409 same with chicken. Some countries feed chicken on maize and the flesh is completely yellow. Don't get that here in the UK though, all white meat.
@@cherrytreegoats3409 I'm not a farmer but heard this from what I consider a reliable source. I may also be wrong, but now I'm really curious to know the truth, and whether there are different reasons the fat may be yellow, or if there's a degree of yellowness to consider.
aldi also support halal killing
Ive been cooking steaks for over 40 years now. Fried, bbq'd, grilled etc. Recently i bought a beef roasting joint from Aldi, then sliced it into 9 thick steaks and cooked them in my airfryer. They were the best steaks i have ever had.
Cheers Adrian sounds pretty interesting 😋😋😋
Adrian, “top tip” :) as you know if you enjoy Gammon Steaks, they can be a bit salty, what i do is; buy a Gammon Joint, Boil it (peppercorns & herbs in water), then I can use it thinly sliced for sarnies etc, BUT, if I fancy a Gammon Steak, ill cut i thick piece off, and Fry it off, not only has all the salt been taken out, it also ‘melts’ in the mouth.
I just brought an air fryer today, got steak in the fridge so I'll be giving this a go, any top tips and does it brown up ok?
@DomingoDeSantaClara pre heat the af. Yes, the roasting beef joint I did this evening browned perfectly.
@@billlowery3898 thanks!
I got myself an Aldi rump steak, 32 day aged, for my birthday for something like £2.80, discounted from the original price because it was about to go out of date. Quite pleased with that purchase!
'Quite pleased with that purchase!' - and the food poisoning that followed 😁
@@davidf6326😳
@@davidf6326 by the looks of it it was bought on use by date not afterwards so perfectly safe.
@@patparker4964 Yes, it's called a joke 🙄
I had a good relationship with my butcher as a pro chef, I'd order striploin, portion the sirloin steaks myself, each hand wrapped in grease proof... The rotting process is what tenderises the meat.. super markets call it "ageing" lol
Besides the weight I wouldn't trust anything on any supermarket packaging.
It's not called rip off Britain for nothing.
It’s there for inspectors to check on if it’s marked incorrectly heavy fines are appropriate. Unless you feel the whole system is corrupt, this is the way they are kept on the straight and narrow in protection of the consumer all over the world. I had a manufacturing plant for ham, Vienna’s etc and the inspectors would pop in when it suited them and take samples of my labeled products. I would sign a document that the bottled sealed product they took with them pertained to my factory, all the information in the form of a label on packaging had to conform to the standards of production and it’s content. A heavy fine was due if anything was amiss.
We bred Aberdeen Angus cattle and sold our stock to an abattoir in Aberdeen, there is a universal grading system used where R4L is deemed to be the premium quality to aim for. Our carcasses were sold to M & S, Morrisons, Sainsbury’s, Lidl and Aldi….. they all bought the same grade and put their prices on according to their brand, so don’t go thinking that you are buying inferior quality, just cause it says M & S on the label it’s just as good as the Lidl product.
Cheers for the information 👍
I used to work in a warehouse where we removed *Made in Taiwan/ China/etc* labels and replaced *Exclusive products for Marks n Spencer.*
I note your comment, but you omitted to say Costco are also purveyors of Aberdeen Angus meats, All their beef state that its Aberdeen Angus, certainly tastes as good as it looks. Ive been buying it for years from them.
@@SuperLisalisthe it needs reporting to M&S, as your company is pulling a fast one over M&S. It is illegal in the UK to do that and M&S would have nothing to do with it.
If you do, then your name and farm will be on the M&S packaging, as all their meat is traceable to the source without secret codes.
All Scottish beef and steaks comes from the same producer for all the supermarkets. The company buys from farmers and processes it. The company is called Scotbeef. I've been on the factory floor and seen all the brands coming down the production line and just get packaged differently
One can't produce all the beef required. That's a middleman buying from lots of different farmers.
The Tesco steak came from Ireland, didn’t it?
@@lindaj5492yes,british meat needs scrutinising,personally,I’m not too bothered about it being British,what I would never buy is any meat from Europe,I was a slaughterman for more than 25years,I have to know that the animal has been treated humanely and pre stunned before slaughter,I only use butcher’s that can provide provenance(birth to plate),if any butcher doesn’t know this,they would never get my custom,northern Ireland is (or should be),the same as back home,in the republic,liffey meats at ballyjamesduff,country caven,is,I think,the largest abattoir in europe,personally,I think bleeding animals without pre stunning is barbaric!!!,what is wrong with these morons who buy this!!!!why did we allow them to use this barbaric way to dispatch our food?,we can’t do it!!!!,please,scrutinise the label,do not buy anything that is not in english,support your (good),local butcher and not the supermarket,you do not know anything about the animal,let’s all think before we buy into cruelty!!!!..
Not only are you wrong , you also don't understand how meat is supplied and packed in your own work place.
MY SON BOUGHT DICED BEEF FROM TESCO NOT FOR THE FIRST TIME NOW MY PROBLEM IS WHY ARE WE BUYING PIECES OF FAT WITH A LITTLE MEAT ON IT YES YOU NEED FAT FOR FLAVOUR BUT ITS GRIZZLE SAME WITH CHICKEN USED TO BE LEAN HIGH IN PROTIEN LIKE BEEF HEALTHY WHATS HEALTHY HAVING A NICE PIECE OF LEAN BEEF WITH A LITTLE FAT FOR FLAVOUR LIKE YOU BUTCHERS PREPARED IT NICE CUTS IF YOU LIKE CHEWING FAT FAIR ENOUGH I WANT MEAT NOT FAT SORRY GO BACK WHEN MEAT TASTED BETTER TO.
A word of advice to anyone watching this. NEVER heat a teflon pan until it's smoking unless you want a short life.
Okie dokie, thanks for the tip.
Yeah i got massive anxiety watching this!
Excuse the ignorance but what's the problem with the Teflon.pan?
@@johnjeff3849 Teflon when over heated is toxic and causes cancer. Also when it's old and the Teflon coating starts to break down and you in jest bits of it, it can cause cancer too.
So him over heating the pan to smoking means the Teflon coating is burning off. It's literally one of the worst things you can do with a Teflon pan.
My advice is to throw it away and get a cast iron one. Le crusette so ones that are great. They're expensive but they will last a lifetime. And if you season them properly they won't stick. Never buy Teflon.
@@Jack__Reaper thanks Jack for the comprehensive answer, I naively thought that something you cook with wouldn't cause you harm even if overheated. You live and learn.
The Aldi steak looked the better of the two to me. I'm really fortunate to live in a small village which still has a family ran butcher's shop which I use. It's probably a little more expensive than the supermarket but all the produce is from local farms.
go organic noneorganic is what harming people health
my local butcher in Bellshill just won best steak in Scotland therefor UK i dinny need tae worry about this nonsense.
A steak with more fat between the muscle, is a prime steak worth eating. The Aldi steak looks cheap and nasty.
@@mapadale did you not listen to what i said pal? my local butcher has the best steak in Scotland therefor the whole of the United Kingdom, whatever steak your munching is nowhere near the quality and freshness of my steaks.
@@shotgunshawzy Did you not read what I put, before you made the arsehole comment. I was pointing out, if you think the Lidl looks better, you don't know your arse from your elbow. As a Chef, we are also trained butchers as well and I would choose that Tesco Steak over any steak produced by any 'Cheap Food' Supermarket. Also best steak in 'Scotland' doesn't make it the best steak in UK, otherwise it would have been 'Best Steak In The UK'. Can't have the UK title I'm afraid...
Tesco has become a joke! Ridiculous prices 'reduced' if you use your Clubcard, its behaving like a cheap, dodgy market. I've stopped shopping there.
I wish insurance companies behaved like tesco, rewarding loyalty.
@adzillions3088 Not necessarily so. Weight would have been at time of packing. Juices lost might have made a difference as he only weighed the meat, not the total contents. Weighing scales were not certificated either. 5g is not a lot - certainly not going to get a free replacement on that evidence. I’m not saying tesco steak was better, just offering a reasoned response to your claim.
@@braindamagedwarvet... Like Tesco Bank Insurance 🤣
@@braindamagedwarvet...How do they reward loyalty?
They hike the prices up to "discount" them back to the same price as elsewhere, just to spy on your shopping habits. The place is a disgrace
@@topfuelteddy so you do see the difference, insurance companies only ever put the prices up.. they never drop them down again 🤣👍
Until now I’ve never lived close enough to a Aldi store to have the incentive to try it. You can’t make a good saving if you have a 60 mile round trip. But now an Aldi has opened in my town and I love it. We have a Waitrose and an M&S, but no Sainsbury’s or Tesco, so I’ve been paying top prices for groceries up to now. I’m gradually replacing more and more of my Waitrose shopping with the Aldi equivalent and making significant savings - important if, like me, you’re on the old, lower, State Pension.
Cheers pal, all the best to you. Have a good weekend 👌
Hey, same here! No Tesco or Sainsbury's in my town, just Morrisons (worst store ever, went there once and never again), Aldi, Lidl and Waitrose. I get my regular groceries - butter, oil, flour, eggs, chicken, spuds - from Lidl or Aldi, wherever I feel like shopping at the time. The quality is great and the prices unbeatable. WR is where I only buy specialist stuff now - rye flour, pancetta, pak choi, etc. You can save so much by switching to Aldi/Lidl where possible!
I got the impression Aldi was better to begin with because it was cheaper and good quality, but if you shop there regularly you will soon realise that having tried some things you like, the range is very limited. They don't even have a full range of herbs and spices. Also the staff spook me out. They are a bit robotic and look like they are worked very hard. You try and browse a shelf and they get in your way a lot refilling shelves one or two packets at a time.
Our local Sainsbury's has gone right downhill, the bakery, the delicatessen, and all the other sections have been shut down and the shelves are permanently half empty, pay more for everything and there are never more than 2 tills on max so you mostly have to self serve
I guess all the profeteering they did during Covid wasn't enough profit for them.
I'm not a steak guy, which is just as well because I couldn't afford steak
anyway.
I have a small army pension and a basic state pension plus housing benefit.
This amount totals to about £13,000 a year and out of that about half goes in private rent.
So, in the words of the immortal steak cook, I have to trim the fat wherever I can! 😁
By the way, I'm 76.
What annoys me more than anything else is the amount of charities that have sprung up in the last ten or so years.
It's become an industry all on it's own. Each charity will have a highly paid chief exec., no doubt, which together with all the overheads, means that only about 10-30% actually reaches the intended recipients.
A lot of them have taken on
specific problems and the result is that, say a charity begging for funds
for children with eye problems (ingrowing eyelashes for instance)
and another begging for funds for cleft palates and another begging for funds for water pipes (the children are forced to collect the dirty water) should all be lumped together under the children's charity with ONE CEO who should be working for nothing because it's a charity!
As I said, it's an industry now and is an international disgrace!
When will the International community come down on this fraudulent industry and sort it out?
They've even got bogus charities springing up in the wake of the earthquake disaster in Turkey.
This indicates how society has become used to the proliferation
of charities!
In answer to the unspoken question, do I give to charity? No I don't because I can just about afford to pay the rent on my undouble glazed,
non centrally heated house with a wood burner fire in which I burn pallets scrounged from building sites.
Forget the steaks!
We had two Aldi Rib eye stakes last night,I grilled them over charcoal just above rare. They cost me under a tenner for two. They were delicious,you could’ve cut them with a spoon,lovely flavour. I’ve paid £20 plus in a pub for one that were nowhere near as good. Excellent value and taste.
Cheers Terry sounds good 👍
In the pub you pay for the greasy fork and scowling waitress pretending to smile nicely. It's referred to as the Night Out Experience.
Was it stake or steak
Correct!
What you call marbling I call fat. Don’t care how good it tastes I can’t eat the fat.
I've been shopping at Aldi and Lidl stores for well over 30 years as they were the go to food stores when I was serving in Germany. So I was well pleased when on my return to the UK I found both had stores here. I always get my steaks, chicken, pork and fish products from either of these stores, depending on which store I visit on a given day. I have never had a problem with the quality, or the pricing. As I am coming up to my 70th birthday in August and I'm therefore a pensioner. I cannot really afford to shop in the higher end of our British stores like Waitrose, Sainsbury's, Co-Op or Tesco. Even more so since the pandemic has forced a massive hike in food prices. So keep up your good work Gareth 👍👍.
One reason why I dislike Tesco is their Clubcard scheme where the shelf labels are bright yellow to mimic reduced prices on expiring use-by dates. All a ruse to persuade customers to sign up to Clubcard. You have to look more closely at the labels to see what the normal price is.
Happy 70th coming up Gerry, hope you have a good one 🎊🎊🎊😋👍👍👍
@@tilerman I really believe shoppers are waking up to the scams perpetuated by the big supermarkets and are switching in large numbers to the discounters. For example, yesterday the Lidl I go to had lots of customers and it was only 10 a.m. on a Tuesday morning.
@@tilerman I used to work after school in the local Tesco back in the 70's. Hated every second. So I have not shopped in one since before Maggie Thatcher.
I don't think the food looks as good as other supermarkets but that just be my prejudice
@FuckashimaMonaCher Like what? Tesco is outright exorbitant. They have a few products that claim to be price matched with Aldi, but how would one confirm that unless one drove to an Aldi to check the actual price on the shelf?
It's a relief to see you eating proper food for a change.
It is Indeed.
Snob
@@lordpembridge303 Snob? For calling steak "proper food"?
@@jasoncdebussy he was looking his nose down on the food he usually reviews
@@lordpembridge303 I'm not surprised - most of it is barely food at all.
Here in Australia - one of the greatest beef producing countries in the world - beef is now too expensive for many to buy. A kg of rump steak can cost around A$32.00 and a half-kilo of mince is a$10.00. Porterhouse steak is A$44.00 per kilo and Rib Eye fillet is A$55 - A$70 per kilo.
I believe the export markets - Japan, Taiwan, Singapore etc - are getting much of the Australian-produced beef and we locals are forced to pay thru' to the nose if we want to eat locally-grown beef.
Thanks for the information. Great place Australia. I was there in 09 for 9 months. Loved it.
I came to the conclusion that Aldi's best steak was consistently better than any other supermarket's top ranges ages ago. Glad to to see that's supported here.
Aldi steak here in Australia is excellent. Last week I paid A$4,66 per slice of rib eye steak from Aldi (in a pack of 6) GBP equivalent is Pounds Sterling 2.50 per st week I paid A$4,66 per slice of rib eye steak from Aldi (in a pack of 6) GBP equivalent is Pounds Sterling 2.50 per slice. Huge difference.
@@dotwillcoxson5352 WOW!...that's almost half price! You Ozzies must be eating like kings every night. lol
That's because you've always eaten cheap meat and so wouldn't know the difference in quality, the Tesco steak is the better steak, ask any chef why....
Waitrose steak , premium steak is fantastic. You get what you pay for there
@@mapadale The one that tastes the best to someone is the better steak by definition.
Ex beef farmer in Scotland.... Never fed cattle on maize. I don't know if we could grow enough sweetcorn! My understanding is yellow fat is old and tough muscle, white fat is younger cattle and softer muscle. I know everyone goes on about marbling and they are welcome to it, I prefer leaner cuts younger beef. In the past every so often we would get one of our own butchered, grass fed, hung properly etc and you can tell the difference...... As you say....... TASTY!!! thank you for the simple approach to doing steak. I like to keep it simple....
Cheers Liz, total respect to you and thank you 😊 🙏
I buy Grass Fed ribeye from Lidl. It is tender and tasty.
I agree.
Heating a non-stick pan like yours to a point so hot that it fumes is extremely dangerous. You have no oil in it, so the fumes are a clear sign that the fluorocarbon in the coating is braking down. This is highly toxic and should always be avoided. If you are going to heat a pan that hot, always use a well sealed cast iron pan. The other thing is that excessive marbling of the meat is usually achieved by high grain feed and little or no exercise of the animal. This is done by intensive finishing off after the animal has been kept off grass feed. It does normally taste better, but it comes at a cost to the animals welfare.
Cheers yes that pan is gone now, got me a good cast iron pan. Cheers 👌
@@BaldFoodieGuy I purchased a cast iron grill pan …big enough for both of those steaks. It’s fun because you get the stripes on them then.
We had an Aldi ribeye steak between us. By the time you get chips, onion rings, tomatoes, mushrooms, coleslaw it was plenty for us! Thanks for the review Gareth 😃
Sounds great!
I decided against food for valentines day this year, instead I bought the wife a gift she'll never forget.
A hot air balloon trip across America.
As well as Valentine's day this is our anniversary. I actually looked at the Aldi rib eye but husband asked chicken in creamy white wine sauce so that's what we had I showed him this we are heading to Aldi in morning wonder what we could possibly be buying ???
Make sure you dress as Chinese too...:-)
One way?
High altitude. She didn't forget
Oh, LOL
I hate the fact that Tesco increase the price of food for shoppers only to cut the price for Club Card owners. In effect they are just trying to rip off ordinary shoppers.
But the club card is free!
@@simonbaxter8001 a club card is free ? I'm staggered quite frankly
@@intheyear2510You can't educate the uneducated.
Tesco is a rip off I won't shop in tesco 🙏 club card holders deals are awful discrimination I won't have a club card because I don't want supermarkets tracking me on what I buy it's all free information for them now they are forcing people by these club card offers to succumb I loathe tesco
Thank you
In my opinion Tesco Club Card prices, are the prices you would be paying anywhere else, rather than a great buy. Those without or who don’t want a Tesco Club Card will be stung for shopping Tesco.
I always ask another shopper to use their's. They are more than happy to take my points on the rare occasions i shop there
Went through a phase of buying the Aldi ribeye twin pack every week, so very succulent! Beautiful.. best steaks I’ve had from Uk supermarket.
Sounds great!
You are correct
A well known Leeds based supermarket also promises that its Aberdeen Angus steak, comes from selectivity bred cattle.I’ve been in the bidding room when the cattle are sold and when the ‘special’ cattle are all gone what can you imagine happens? Yes, they buy the ‘standard’ cattle and sell that as premium steak. Rest assured, almost every word that comes from a supermarket marketing department is adjusted to make the product sound as though it’s come from heaven itself.
Cheers pal
I'd be interested to know what those steaks weighed after cooking, cos the Aldi steak looked about the same thickness, but the Tesco steak looked thinner after cooking, like it had evaporated a lot of water or fat out of it, leaving you with less to eat.
I do think Tesco's is better despite the shrinkage. Aldi's steak is tough. I am not buying as often due to the price hikes in both stores but have been disappointed each time I buy Aldi steaks. I rely on them for cheaper fruits, nuts and veg.
That's because the fat in the Tesco steak, renders off and forms the flavour of the steak and also shows why the Tesco steak is a better cut.
@@chilray4706 What cut do you buy?
That's probably down to how you cook it more that the meat itself..
Higher fat ratio is why because it's been rendered out
I make meat deliveries to ALDI RDC's, had a full pallet of Sirloin steak rejected because it had been cut too thin at processing plant, 18mm instead of 23mm, ALDI are a lot more particular over their products than some of the others
Thank you
Good to know!
Aldi steak was slaughterered by ScotBeef Ltd and the Tesco steak was stunned, ABP Food Group Somerset and it was Halal yet there was no indication of the way it was slaughtered. Beware if you don't want to eat Halal.
Just a little tip if I may. Best way to kill a non stick pan is to heat it up till it smokes ! Can also lead to transfer of coating to your food which is unfortunately very toxic. Use your cast iron pan next time mate. Much safer and you'll get better results as cast iron can take much more heat. Thanks for your videos. Stay safe. 👍🏻
Cheers pal I'm going to buy another one
I'd never use a carcinogenic non-stick teflon pan ..
You can preheat an empty non stick frying pan but just for a very short time. Or oil the bottom and preheated the oil heats with the pan.
@@BaldFoodieGuy Check up on teflon / PTFE (same thing) temperature ranges, for your own safety. In my own personal bubble I just assumed everyone knew about this somehow. Stay safe! :)
What's nice is how informative this channel is:- both from the video and from the informed comments attached. Nicely done
Yep, Aldi steaks are the best of all the big brands! Some of the Wagyu is amazing but it is hit or miss occasionally but the aged rib-eye is always fantastic!
Like the cheap geese from the Aldi during Christmas? Geese that have first been plucked three times for their feathers and then are slaughtered for a great Christmas meal.
lol over here in Australia you wouldnt touch Aldi meat not up to standards like the other butches and supermakets.
If you think you’re getting proper wagyu meat from Aldi ,you shouldn’t be allowed out on you’re own!
Use you’re cast iron mate ,the non stick pans leech chemicals into you’re food ,research it ,i threw 2 non stick frying pans away and brought cast iron ,all food ,meat ,eggs .burgers taste so much better in cast iron ,and added benefit of not poisoning you’re self
@@excemptfrombs2124 They are British Wagu cows. I work at the place that makes these. Its the same beef as you find in M & S
I am a Limousine cattle farmer, our 100% grass fed animals were no different to traditionally finished cattle, just an extra 2 years roughly to get to the same weights.
In my opinion it’s the length of time hanging and butchered that makes the difference.
Thanks for the information 👍
I was a butcher in the 60s and worked with masters, ended up at a place in High lane, Andrew lane Lomber Hey farm and Mr Hunt who was a master Butcher and before starting selling from the farm he had his own shop in Stockport, he started selling from the farm in bulk and he also supplied shops as it was a slaughter house as well, pigs, Sheep and cattle, the cattle were Highland with the large horns and he used to drive up every couple of weeks to pick his cattle that were then brought down to the farm, I had been a butcher for 9 years when I worked for him and he provided meat to Ron Hill the runner for his 1974 olympics with all the press up there enormous beasts these were, 500lb sides dead weight, anyway if you want to buy the best steak, it’s the rump and it’s the last four 3/4 inch full slices before it goes to the Sirloin, called the point and any steak when you buying is to look for a very tight grain with, you know when you see petrol in water or wet ground and you get the those different couloirs, that’s what you look for, all this fat grains is trying to copy wagu, but really like good butter it needs to be grass fed, the Argentinians used to be good, then yep they started intensive farming and it’s the free roaming and good grass that’s the key! Enjoy
cheers for this, thank you.
Always use a stainless steel pan with no non-stick (Dupont?) layer in it, the pan will heat up more and the flavour will be much better. Also no bad damps coming off.
Great idea
The plastics used on non stick pans have been determined to be rather carcinogenic last I read.
I'd use a steel seasoned pan or cast iron pan. Stainless steel is hopeless at conducting and holding heat, that's why they usually add a lump of aluminium on the bottom. Non-stick is perfect for a throw-away society and if you like eating a bit of ETFE with every meal, mmm, that's good for you!
Sorry mate... cast iron all the way‼️
What I like about meat from Aldi is the information on the pack; they state how long it's been aged, hung! Usually three weeks or more which is important, the longer it's hung the more tender & flavoursome it is! Morrisons don't put this information on their packs......and they wonder why Aldi have overtaken them as the fourth biggest supermarket chain in the UK!
Thanks for the info!
I agree, Aldi's info is excellent. When you were reading out the details on the packs, I got: Aberdeen Angus from X farm versus Beef for tesco in Ireland. Nothing wrong with Irish beef as aldi sell Irish beef roasting joints which are also excellent. But one set of details are a bit more precise than the others.
@@BaronMichaelDeBlone1066 They also source a lot of produce locally. I could wave to the farm where they get the brussels sprouts, and it means that the produce is much better and fresher. I know several people who work at Asda, but buy their groceries from Aldi!
Morrisons have lost it useless now
I was a butcher for J.H Dewhurst and in my day Rib Eye Steak did not exist , it became a thing after mad cow disease when beef had to be sold off the bone , as bone in beef was not allowed to be sold , so went into braising steak . Now supermarkets sell rib eye steak as steak to make a profit . There are only 3 proper beef steaks Rump, Sirloin and Fillet .
I’ve got half a sausage between 3 slices of stale bread and you have 2 steaks
They both looked smashing
caterham555 .......youre such a show off ........... im having steak flavour crisps on a buttered roll :))
I don't mind about the stale bread and half eaten sausages you get from your local food bank a.k.a
the dumpster.
It's the thoughtless bastards who throw their half smoked dogends
in the urinals!
It makes them soggy and hard to light.🤢🤭🤐
What makes your food reviews so appealing is your attention to detail.
Cheers Jack
If I've got a bit of Rib Eye, I don't care about cost and the heavier it is, the better. That Tesco bit with the marbling looked bloody marvelous. Would've loved that seasoned with salt & pepper and cooked in Butter. Back to my Sardines on Toast!!!!!
Right on
I've got an amazing steak you can buy then... it's absolutely full off marbling it's heavy as a paving slab it's yours for £750,000 get back too me...
My wife & I love good steaks, we did an ASDA, Sainsburys, Tesco, ALDI & Lidl... We purchased the best we could find, with no constraint on price. After cooking we agreed ALDI was the best flavour & texture. As an additional bonus ALDI was the best price. We do these tests every 6 months and 70% of the time ALDI wins.
Sounds great!
I've just started watching your channel, I live in South Africa having emigrated from the UK 16 years ago. Loved how you cooked your steaks, they were cooked perfectly. Love your channel I enjoy catching up on prices of food since we left.
Cheers Susan thank you kindly. I've not been to S. Africa. I hear its great BBQ land. 👍
I've been cooking Aldi dry aged rib eye steaks for 3 years now and they're great for a tasty budget steak. If you dry brine it (salt all over) and leave them in the fridge for at least 6 hours, it helps tenderise them. Cook for 2.5 mins each side and rest for 4-5 mins. They taste great!
Thanks for the tip!
3 years !!! surely they must be cooked by now 😂😂
@@Colin623 almost ready. Low and slow 😅😂
@@RetroFab great reply 😅😅 hope it's nice and tender 👍
@@RetroFab You must own the world's slowest slow cooker 😂😂
I had a New York steak today from ALDI and it was delicious. One of the best steaks I've ever had.
The best steak I’ve ever had was a New York strip at a restaurant…beautiful
From what i have seen here the Aldi one visually looked better before and after cooking. Plus it had more weight, and was thicker, and had more meat than fat. I agree with you about the ribeye steaks being the best. I have 4 or more of them in the freezer right now from Aldi's.
Cheers pal
> says that marbling is a bad thing
> freezes steaks
Yikes
Have enjoyed Ribeye for a few decades, strangely, the best was when on an Island in the Middle East that had no cattle, not one! That was because the meat was flown in chilled from Australia. Anyway, I digress. In the UK it has been very hard to get really good Ribeye, even when I could look out of the window and see wall to wall cattle in the fields beyond. There are a number of reasons for that, the two main ones are that Ribeye is an American cut, so it was not one that was possible from our own traditional cuts, as the Ribeye was part of other cuts. The other reason, was that we do not allow the beef to live long enough to form the key fat marbling and texture that make a good Ribeye. However, people need to be aware that some of the so-called Ribeyes being sold via Supermarkets, are a sort of Frankenstein assembly, where they use meat glue to bond various cuts together, with an odd looking bit of fat towards the middle. These are not the real thing, it's just an assembly that is made so that when sliced, it looks like Ribeye. If you examine the way that the fat aligns in the areas of meat around the eye, they seem to have random patterns that are not quite right if cut whole from a single animal. These things are often quite tough, and tough in the middle areas, which shouldn't happen. Sorry to be the bearer of bad news. If it helps, the first steak is way too lean, whereas the second one looks better, but hard to say if it's an assembled thing, but fat marbling is the key to flavour.
Cheers Keith cracking story this thank you 😊👍👍
@@BaldFoodieGuy I can remember trying to buy Ribeye, before the butchers here even knew what it was! But, it is sad that getting good steaks in the UK is very hard, it's all too commercialised, and getting worse. The poor things do not get to live long enough to acquire the fat marbling and texture that is so important. I'm in the wild west compared to people living in major Towns and Cities, but even here, it's harder than it should be. We have a couple of traditional butchers close, and know the staff reasonably well. Often what is on display varies, sometimes lucky and they have some good steaks visible but, if not, I can usually persuade them to pop out the back and extract a properly aged chunk of meat, and get a couple of steaks off that. The key issue is people need to demand better, otherwise things will only get worse. The more people who try and seek out small traditional butchers and buy from them, especially if they know where the meat comes from, then those outlets won't fade away, and could start pushing back. Supermarket steaks vary too widely, you can get the odd tasty one, other times they can be tough and tasteless. My main tips there are to examine each pack carefully, and try to get the one with the most fat marbling that is also soft when you press the meat in the pack through the plastic. If it all feels soft with no tough lines, you may get one worth eating. You may also remember when having roast beef on a Sunday, we used to get a tray of beef dripping and beef fat, whereas now we just get water.
@@keithharrison1453 cheers yes I try and examine them before I buy them. Good point that. Yes love beef dripping but like you say they pump a lot of water into food now don't they.
I am glad you have at least one good memory of Bahrain 🇧🇭 😆
@@AbeOfArabia Many good ones! Thanks, well spotted.
I went to buy some of these recently from Aldi. I didn't because they're cut very thin. Decent Rib Eye I want it about 2 inch thick to get a proper sear on it and keep it medium rare. At Aldi they were too thin. Might be worth a revisit. Highly recommend to everyone to dry brine your steaks for 3 days in the fridge. Take out packet, dry, cover in salt on all sides, put in fridge for 3 days on wire rack, then oil then fry. Salt seeps into the steak, tenderizes the meat and gives you a better sear.
Hope you enjoy
All honesty on Tesco, they make good food but they just rip you off which is why I rarely go
Cheers pal, yes this one under weight a lot unfortunately 😕
"Clubcard price" usually means what we were charging 2 weeks ago.
I've noticed it a lot that they increase the "regular" price when they do these deals.
Pepper is better to add towards the end of or after cooking as adding too soon can burn it apparently.
Think that's what Gordon Ramsay said anyway.
Cheers pal
@Darren Gordon-Hill I watch too much Gordon lol.
The thing with Clubcard prices is the information gathered must be worth the discount. You will not get something for nothing
Dont shop at tesco anymore because of the club no arsed wi all that fake savings
@big g wizz I use it occasionally as it's 5 minutes from my house, but generally I use Lidl and Asda more.
Great review, Gaz, as always. Tried all different supermarkets but have to say Aldi tops the lot, never get my steaks anywhere else now. Like cooking mine in butter with some garlic (not too much, mind) and thyme and then rest it for about 10 minutes. My favourite is Aberdeen Angus 30 day Fillet, but got to say, those rib-eyes looked really tasty. Keep up the good work 👍
Cheers Malc
M&S easily beats Aldi in both the meat and fruit department
@@bingbongbingbongbingbongbi4384 no it doesn't, its the same thing from the same factory but 4x the price (some M&S things like their food to go and hot cross buns are second to none though)
I've been getting the Rib-eye for some time now and I wouldn't change them. The brisket is great too.
@@bradleyallen-holland2004 I gotta agree to disagree I might give you a point about the meat but no way is the fruit better from Aldi
Aluminium foil should be made illegal (due to connections with dementia). I always use parchment paper (bought from Costco in a big roll).
Well don't eat the foil.
Thought your comment was highly suspect !! Sad to hear about your condition ??
Salt cooks pepper burnt. This is a chefs top tip. So either salt or pepper and add vice versa, once it’s cooked
Great thank you, yes I'm the past it's been mentioned that putting pepper on them it burns. Cheers pal
It’s kind of been debunked that the pepper burns, as long as it isn’t just finely ground pepper from a pot. Also a chef 🤣
Garlic powder/granules can burn though
What a coincidence. We've just bought the Aldi ones you're reviewing this morning for our Valentines meal tonight. Great vlog as always Gaz 👍
Hope you enjoy Ian have a nice night 😋👍👍
@Bald Foodie Guy you too Gaz 👍
Hmm, so it's Valentines Day for the majority of the countries of the world - billions of people. You watch this channel so are more likely inclined to watch the pennies and shop at places like Aldi. The ribeye steak is also considered one of the more flavourful steaks so likely to be the most popular buys.
Coincidence by definition? Depends on what you want to read. If you're going going to prefix it with "what" a coincidence, that would imply it being a remarkable twinning of seemingly unrelated events. Given the circumstances though, thousands of people will be doing the same. Far from being remarkable, I'd say quite likely.
@@X22GJP here endeth the lesson 🙈🙈thx feck
@Graham Potter Gareth has many things he highlights on his channel that seem to be around the time we buy them ourselves before watching his reviews. I completely agree that many others probably do this as well, but you seem to be quite aggressive in what was a simple and innocent comment to his latest vlog. All the best to you, and have a great rest of your day.
Don't put yourself down mate. I learned more about cooking steaks by watching you than I ever did from watching these Saturday morning chefs . I'm going to use you method next time we have steak. First time watcher have clicked like and will visit you again. With your unscripted delivery you come across like a regular guy, easy to follow and believable. I think you really are onto something here. I'm off to get me a couple of steaks that I will of course pay for. Keep well and thanks to all involved.
Cheers mate, yes I'm always learning pal. Cheers mate nice comment thank you 😊
Me and my fiancé are gonna start a drinking game for every time you say tasty or lovely 😂
Haha good luck
One summer I worked in Harris's pork pie factory as a temp, the packed weight on the Harris's packaging was the average so some packs would hold less. They supplied Mn S as well, but for them, every packet had to be over weight so was a min wt. If MnS found underweight packages, they would send all the product ranges back regardless. I know cos one of the jobs I got one afternoon was to weigh every minipork pie and handpack 2x50+g pies cos someone had forgot to increase the average wt for the M n S run to make sure they were all 50g+ as opposed to 50g+/- 2. I would have thought Tesco Finest range would demand better Quality control!
Cheers Tim thank you pal 👍👍
That's what the little "e" symbol means.
Average weight.You're typically allowed 5% tolerance.
Always more difficult with a meat joint as it've very much a guesstimate.Every one has a different shape and consist.
@@bigmacntings7451 It's a big little e😉 I often feel the weight and it is possible to pick the heavier pack of two or three. But, as you say, each pack is different and you also have to consider how much of the content is fat as it can be quite high. My wife and I usually share a 227g steak as that is enough for a regular meal when served with onion, mushrooms and chips for example.
If you're still in contact with Harris
could you ask them to put more jelly/aspic in their pork pies. There's hardly any now and they're quite revolting without it.
Ta very much.🙂
I was just passing the egg display rack a few months ago in Tesco
and noticed an old couple sorting
though the mixed size rack and taking out the small eggs from a box and replacing them with the large size eggs from the other boxes.
They saw me looking and gave me a sheepish smile but still carried on.
The 'e' mark means the stated weight isn't the weight of that particular steak, but the average weight of the steaks in a batch. It means the weight on the pack you buy is a nominal weight, not the actual weight. It's supposed to make the packing process more efficient. But the tolerable margins are too wide and means that what you end up with is a bit of a lottery! As your weighings proved.
Cheers
e indicates that there is up to a 5% variance permitted
I take my kitchen scales to the store with me now, I get funny looks but it beats juggling packs in your hands to find the biggest. It also works on other products, quite often you will find an extra rogue item hiding inside, cookies, crisps etc.
I wonder if it is a bit like the petrol pumps? They allow a tolerance of +/- 5% or something similar. It belongs to the days when pumps were mechanical. Modern digitally controlled petrol pumps can get within about 1% accuracy, but they set them all to minus 4% because they can sell everyone short and still stay within the law. I wonder if supermarkets use the ‘e’ regulations to keep the weight on the mean side…
@@NoodleFlame are u for real???
BFG always puts a smile on my face every time! I'm going to buy some Aldi rib eye for my other half.
Cheers Thomas
Most supermarket steaks are too thin to get a decent level of doneness to your liking.
Aldi do the big daddy rump and a similar sirloin which I buy and cook sous vide and they come out much better than the wafer thin offerings 😉
Have a great Valentine’s Day!
Thanks for the tips!
Just an enquiry from Down Under what sort of pricing is rump steak per pound (kilo's in Oz). My local butcher is charging around $45 per kilo ( 23 pounds sterling)for rump steak.
Astronomical is one way to describe it. It's a shame considering we meant to be the lucky country.
Lamb don't fare much better either.
Up to a couple of weeks ago lamb cutlets were selling in all major s/markets for $44.00
Recently they scaled down a bit to $35.00 kg.
The sad part is this. Up in Kuwait and UAE where we export a lot of lamb, I believe they pay the equivalent of $22 to $25kg😮
@@goodBigBoy Yes, same problem in NZ,
Tasting 2 ribeye steaks alone in the house, doesn't get any better 👌🏻👌🏻
Haha yes 😋😋😋
That was so interesting and useful. As a beginner at this... Learning how to cook quality steak was new to me. Thank you.
You're welcome. Use a cast iron pan.
ICELAND BBQ BURGERS ARE SIZE OF A RCH TEA BISCUIT AFTER GENTLE COOKING N A FRYING PAN
I've had a very heavy hard anodised frying pan I bought from the hospice shop for 20+ years. It never gets washed. Either wiped with kitchen roll or just heat it 'till dry. Brilliant pan (Anolon)
As I don't have a splash guard, so I used a heavy bottomed 70's hand down saucepan to cook my last 3 or 4 steaks. Once taken off the heat, I just pop the lid on. It keeps the steaks at a good temp while resting and keeps in the flavour.
I did find if you saute the onions in the pan first, Remove into a warm dish and then use the pan to cook the steak. Once steak has be turned, Pop the onions back in and let them cook for the last 2 mins and then leave them to rest with the steak. Soaks up all those lovely juices :)
Thank you for your tips 😊 🙏
Hi Gareth you should send Tesco an email regarding the weight be under along with this youtube! That is not fair for the consumer to be cheated like that. They both looked delicious. Cheers Debra xxx
Cheers Debra xx yes definitely we are out of pocket.
The "e" next to the weight indicates that the weight statistically follows a normal distribution around the target weight.
In other words if it says "227 grams e" it means "227 grams, give or take". The differences should even out over large amounts of steak.
If you get a random pick of 1000 of them you'd expect about 227 kilograms of meat (and this is how the amounts are checked - per batch, not per unit).
That must have been such a tough video to make - eating two rib eye steaks! 😂
They looked great! 👍
The sacrifices he makes for us. lol.
Haha yes
I am french , I live in Scotland and shop at ALDI . The isles are much bigger at TESCO but you’ll get much better value and quality at ALDI . The stock rotates at ALDI much quicker bringing on freshness . TESCO and those club cards are a rip off , and we all know . Love a ribeye , my favorite cut with some creamy pepper sauce . Hard to beat .
Cheers, I went to France last summer. Look at my France playlist did lots of videos. Great time
I have to partially disagree with you there. I do like Aldi, and we do most of our shopping there. But.. when it comes to fresh fruit, veg, and bread - All of these are far from fresh. The apples for example, from tesco, will quite happily be sat for a week and still be fresh and crunchy and juicy. But apples from Aldi, often on the day of purchase are old and "powdery" (is how I describe the texture of a past-best apple). Same thing with things like fresh peppers, cucumbers, leafy salad. Bread also goes stale at best within 48hrs. I can't fault Aldi's steaks to be fair, never been disappointed with their steaks. The fresh chicken breasts are sometimes bruised and have too much connective tissue/gristle bits. That would be my only other gripe.
@@mbgarner
Lidl and Aldi can usually sell vegetables fairly cheaply for use the following day.
Don't ever overbuy.
Asda and other stores have this thing where they ‘price lock’ items to aldi. Absolute nonsense. Example. Alta rica coffee 190g (not 200g as it used to be) ‘price locked’ at £6. Yesterday it’s at £7.25. And the smaller jar 90g (not 100g as it used to be) is now ‘price locked’ at £3.50.
The terminology is frustrating. Nothing, including the price, are locked.
I'm in country Australia but I do most of my grocery shopping at Aldi. Great variety, top quality and much better prices! I avoid our two biggest supermarkets, Coles and Woolworths because they screw local farmers and occasionally shop at our local IGA (Independent Grocers of Australia) supermarket because it's close and convenient. Aldi is a trip to the next big town.
Cheers Steve, all the best pal down under
I always add a good knob of butter around a minute in, esp for pork chops it alleviates any dryness. Good looking steaks there, I've often rated Morrisons they do cuts you cant easily get elsewhere like Skirt & Flat Iron good for Casseroles, Curry's & Ragus.
Tesco ripping you off on weight!!! Yet people backing the thief's. Is it legal to sell under weight?227 grams should be 227 +2 or-2
I know they are in Tesco favour. I've got no chance lol, cheers mate
glad to hear that you went for the aldi steak as i work as a maintenance engineer in gb1560
Getting your pan smoking like that is what ruins them! It’s the none stick materiel burning off 😅 it should be cast iron pans that you take to those temperatures Gaz 😂
Yes cheers pal that's why it's had it lol
We recently bought a frying pan with the ceramic coating and it is brilliant for all frying, from falafel to ribeye.
I ain't no Savage, so I always kook meat for up 10 minute each side, mind you the pan is first heated until super-hot, I place a steak down and put the heat immediately down to medium low and then 30~50 seconds later I flip the steak making sure it's seared and caramelised if not that catastrophe will need to be remembered so next time allow a few more seconds for searing, Once flipped for the first time I kook them for about 9 minutes or for perfection when "blood surfaces" where it is then flipped and kooked until the blood comes up and goes clear "As I said I ain't no Neanderthal "Carefully remove the best steak "that even blood thirsty savages will love " using a slide as steaks kooked this way could fall apart, if more steaks need do-n, for each one Jack up the heat and repeat ensuring each steak is seared and kooked like the first or better than the first, wrap and seal and I stress "seal" steaks together in Aluminium foil, until all and I stress ALL steaks have at least rested for 5 minutes or more.
BTW never EVER! use salt until the kooking is done, salt dries and toughens up the steak, also the faster you kook meat the less tender it will be.
BTW who has seared a steak both sides and then slow kooked it for several hours in a "slow kooker" "Err-Slow Cooker"? your Thoughts please?
Yes cheers I like mine couple of minutes. Don't want to over cook it pal.
😂
Purchased the Aldi Wagyu Rib Eye Steaks for Valentines Day approx £8 each. Bit dubious at paying that much for a steak, but it was absolutely gorgeous. Melt in the Mouth, and so tender you could cut it with a butter knife.
Sounds great Roger
The aldi one being dry aged is going to taste very different. Dry age often described as a bit “funky” & enhances the taste of the beef.
Good point
where we live we are fortunate enough to have a Meat Farm shop and a local butcher, both produce fantastic steaks. Whilst they are a little more expensive (worth it as your supporting the supplier directly or a small business) it would be nice to see your comparison of your local butchers to supermarket ones.
Sounds great!
Mate this has got to be one of the best foodie vids I've seen, funny, articulate, but a serious comparison as well, bravo 👏 where in the UK are you? only asking because of your sense of humor 😂🤣😂
Cheers pal, North England mate.
@@BaldFoodieGuy Me too mate Rochdale/Oldham.
I discovered your channel a couple of days ago and I love it. I live in Brighton and for about 20 years now I've been making a weekly 50 mile round trip to a fantastic butcher in the Sussex countryside. I think I've tried every cut of steak. I now never buy the prime cuts, apart from occasionally a piece of rump or a 2-rib. I've discovered that the best most flavourful steaks come from parts of the animal that nobody knows about. And they're all much cheaper than the more well known cuts. If you're interested, Bald Foodie Guy, try to get your hands on any of these: Deckle (my present favourite); tri-tip; picanha (popular in Brazil and known as rump cap in UK); onglet; bavette; and pope's-eye. You'll only be able to get these from a proper butcher who knows what he's dong. It would be really good to hear from you. Brilliant channel. I've subscribed. All the best, Robert
Cheers Robert, thank you kindly. 😊 Have a good Sunday 👍
Not tried deckle. Picanha is the only one comparable to rib-eye. The others are a different eating and cooking experience. If I had to choose, it would be a good rib-eye all day every day.
I usually buy chuck steak from a butcher's in the market, a cheaper cut than such as rump, and just as tender if cooked properly.
Picanha if cooked properly, is a great piece of meat and good value for money.
Tips. Salt the steaks well and leave for minimum 45 min (in fridge) to get the steak as dry as possible. Use avocado oil in the pan and get to a temp of 200c before you put the steak in.
Cheers
Take them out of the fridge at least an hour before cooking time. Open them, pat them dry on both sides then salt lightly with salt flakes, not iodised salt. No need to oil the steaks because we're going to use butter. Just before cooking, preheat the pan to slightly smoking with a high temperature oil such as Avocado. Then pop the steak(s) in the pan, with several knobs of butter. After about a minute, flip the steak(s) over and do the same. Spoon (baste) the butter over each of the steaks as you go. Keep flipping every minute or so, trying to get the edges cooked as well. By flipping the steaks regularly, you cook it from both sides and can get a better outer finish (the so-called Maillard Reaction will help caramelise the surface). I've done this with our fillet steaks for the past 3-4 years and it is nothing less than gorgeous! By the way, Lidl's 36 day dry aged fillet steaks are around £5.69/170g.
Take your steaks out of the fridge a good hour or two before cooking, to get up to room temperature. If you cook meat straight out of the fridge it's another way for the meat to toughen up as it's not "relaxed". Aldi steak is OK, but we get our meat from a local butcher. It's locally sourced meat and we get it cut to our liking. If it's going on the bbq, I like them thick! Try them with smoked sea salt and black pepper sprinkled over and left to marinate. I grill my steaks as I got fed up of all the smoke and cleaning up after pan frying. Lovely and tender after resting g!
Absolutely right. They need to be a room temp before they go in the pan. Very important.
Both of those steaks were glued together from off cuts, look up transglutaminase. Just look at the fat and muscle structure, you can even see the knife cuts on the individual pieces. How else do you think they prepackage by a single weight? Scraps are loaded into a form, glued, compressed, and then uniformly sliced.
I’ve recently started buying Sainsbury’s Taste the Difference steak & the flavour is fantastic. 400g ribeye just melts in the mouth. Would be interested in you reviewing that
Sometimes its difficult to get weights exactly right and they may have a tolerance level on the production line as it goes over the scales. It also looses weight in its packaging from the water in the meat. However the Aldi is great with less fat. Thanks again for another great video..
Cheers pal
wrong ! more fat ! look at the highest value meat in the world WAGU. I expect you eat it well done as well
Loses
@@bootstrapperwilson7687 thanks... I bet you have a little red pen... 😆
Yes. It's a marvel of miniaturisation. Especially in cold weather.
Great video! I do the same rest in foil procedure. The comments on this video are ace too! Everyday is a school day.
Yes they are!
I just wanted to say that I bought a big daddy steak ( not our Shirley crabtree) from sainsbury. Decent slab of meat but a big fat end that needed taking off. I should have weighed it before and after. Pretty good though. Good simple channel that cuts to the straight. Cheers mate 🍺
Cheers David. Yes we don't have Sainsbury near us unfortunately 😔
Ohh. . Er. Morrison maybe? 😊 we started something now mate? 🙂
What about over priced waitrose ( nearly typed waitress there) . . Or marks an sparks? Thats IT! ! AROUND THE WORLD IN EIGHTY STEAKS! ! ! (This beautiful island of course 🇬🇧 )Any ideas mucker?
All the best and thanks for your reply 👍
I was recently treated to a Wagyu steak and I was really looking forward to this for an exceptional experience.
Long story short - I was massively disappointed! I was overwhelmed by the huge density of fat in every mouthful! It was just too much and left me slightly nauseous! When I heard what it cost I could scarcely believe it.
I don't know for sure what other people want from a steak, but for my money what you get from ALDI (as in the video) is what I want from a really good steak. The balance of flavour, tenderness, fat, bulk, and cost just makes it the best deal for me.
Cheers Dennis
You aren't really supposed to eat it like that. It's normally served in thin slices similar size as Sashimi.
Yeah wagyu isn't really meant to be eaten like normal steak. A few bites is enough. If you ever have wagyu in Japan they'll slice it into small pieces and grill it like so.
I've noticed lot of supermarkets now are using meat glue even the upmarket stores I now Order my meat from well known farm or local butcher.
I've enjoyed the Aldi Braising steak done overnight in the slow cooker really nice and about £3.49 for 400g. 🌹
Overnight ! I wouldn't sleep I'd be salivating keep up great reviews m8
The e mark states that the pack is a average weight product, this means the average of the batch must not be below the printed weight. Both supermarkets will have packs over and under the printed weight, you were just lucky to pick up a heavy one 😊. If you want to dive into eweighing rules there are a lot of resources on the web, maybe start with the packers rules.
I am very aware of the packing plant that has processed the Tesco pack as I have worked there. It could potentially be one of my companies machines that did the weighing of the product.
A high heat is not recommended for Teflon coated pans.
The coating breaks down.
Your Vids are good and entertaining Darren.
🤔🤔
Interesting experiment. Aldi has gone from strength to strength, but its prices have steadily inched up such that there is little to tell between them and Tesco. Beautiful steaks, mouthwatering even before my breakfast!!
Great point!
Tesco I know for certain use many of the same suppliers as Aldi, so the best marker is to find those products (same packaging but different visuals) and compare the prices. So one example in Aldi "nice" scones, the ones in the cardboard tray, these are identical to what Tesco sell, except Aldi charge 89p and Tesco charge £1.50, or they did last time I looked at the beginning of the pandemic.
Some of their better products they've discontinued as well. They used to have this wonderful chorizo iberico. Proper, acorn fed and cheap.
They still have many products though, such as the red fox, which is miles better than regular red Leicester.
Lidl do those little pouches of peppercorn sauce for about 50p. It's equally good to put on a pork steak as much as beef. And btw everyone should make supermarkets aware if they're clipping the weight by 5 or 6 grams. It doesn't sound much but if its done by the 1000s it all adds up.
Cheers 👍yes love peppercorn sauce
Bit of a niche comment but when you eat the steak in this one, you remind me of Cypher in the Matrix movie, when he's eating a steak with Agent Smith!
Haha great film that.
Hi Gareth, I have a mixed grill every Wednesday for me and my neighbour,we have ribeye steak, black pudding, flat sausage and sometimes chips, but we also have mushrooms, beans , pepper sauce and a fried egg. I can honestly say that Aldi’s is the best steak having tried Morrison’s, Tesco, Lidl’s and our local butcher, best place to go for good quality cheap butcher meat in my opinion. Regards Jimf
I admire your tolerance for black pudding in a rib-eye steak meal!
@@ArtyFactual_Intelligence
I like black pudding too in a mixed grill. An extra flavour.
My digital scales tend to jump like that when they need a battery change, even though the spent battery still has enough power left to be used in other gadgets. The aging makes a difference, on the Continent in big markets you can see qualified butchers and the huge piece of beef being aged separately. A good review 👌Sad to hear of security devices on food, on the Continent countries that I have visited I have seen security tags on expensive cosmetics and electronical goods.🧐
Cheers for the heads up on the scales
You divs are huff-breathing on them.
Most likely due to the paper towel. Draughts will blow it up and down giving a slight weight variation. You should see what happens with a three or four place balance in a draught!
id say its more likely its 0.5 gram between the two weights its jumping between
One thing for sure, both are ripping the farmer off!!!
Well seasoned cast iron works a treat for me mate, I also can then whip up a roux or gravy from the drippings.
Though it would've been nice to have the cooked weight also for comparisons sake, I have enjoyed a good marbled fillet but tend to just get the bulk pack from Costco at times.
Sounds great!
Hi hope you receive
They both look great, but the marbling on the Tesco steak almost looks like a wagyu, shame about the weight rip off! Rib Eye is definitely my go to steak too, by far the tastiest, and I also cook for 2 minutes a side. I probably rest for a bit longer, up to 10 minutes, but resting is essential to allow the steak to soak any juices back up.
My favourite place to buy steaks is Lidl, their 36 day matured extra thick 10oz rib eyes are magnificent :)
Cheers pal
I thought it looked Wagyu
Watching from Oklahoma, USA, I love the sound of a steak as it hits the fry pan! Those steaks certainly looked delicious.
Cheers Janice
@@BaldFoodieGuy 👍🏻
No matter how good the Tesco one is, there is no way I'm paying £6 for an underweight steak. Aldi are always good for steak. I will stick.
The steaks will be weighed electronically via a catch weight system, usually with a tolerance of about 5 to 7%, so some will be heavier, some lighter. If fixed weight, it will be a fixed price but smaller tolerance. Good review, steaks looked great 👍
Thanks for the info!