martin tyler
Well-known member
- Jan 25, 2013
- 5,865
Med-rare for anything on the bone. Rare if your having fillet. personally a rib eye
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Steaks (beef)
- Thread starter Herr Tubthumper
- Start date
I'd agree with most of what's said above - although I'm most partial to a well-hung 28-day aged Sirloin, and that's probably the biggest point for me - buy it from a decent butcher, not from a vac-packed supermarket packet.
Beef should be hung - it removes the moisture and tenderises both the meat and the fat, so that it cooks superbly. The problem for supermarkets with this is that losing the moisture means they can charge less ... they would much rather tell you you're getting a good deal, when what you're actually getting is a steak full of water.
Cannams in Hove would be my choice of butcher locally - if you need to use a supermarket, waitrose do some decent "dry aged" steaks. But please don't bother with supermarket crap, you'd be much better off buying a bit of brisket & slow-cooking!
Beef should be hung - it removes the moisture and tenderises both the meat and the fat, so that it cooks superbly. The problem for supermarkets with this is that losing the moisture means they can charge less ... they would much rather tell you you're getting a good deal, when what you're actually getting is a steak full of water.
Cannams in Hove would be my choice of butcher locally - if you need to use a supermarket, waitrose do some decent "dry aged" steaks. But please don't bother with supermarket crap, you'd be much better off buying a bit of brisket & slow-cooking!
Raleigh Chopper
New member
You can eat fillet RAW. I saw it once on a cooking show cannot remember what the dish is called though.
Hillian1
( . ) ( . )
Steak Tatar I think
Raleigh Chopper
New member
I think you are right.
red star portslade
New member
Frozen minute steak, sauteed in smart price butter.
Times are hard.
Times are hard.
Agree rib-eye is the most flavoursome (due to the marbling of fat through it mainly, and especially if you can get bone-in) but it's not best rare as the fat doesn't render sufficiently - would go med-rare minimum (and if not rib-eye I have steak blue). I find fillet too thick personally
Ludensian Gull
Well-known member
Never heard of it to be honest, bit to posh for me I reckon. But for what it's worth we used to buy sirloin steak from them and they were in my opinion far better than other supermarket steaks.
Carpaccio.
Wagyu (breed of cattle - well, group of breeds I think) is supposedly very tender and well marbled.......hails from Japan, the cattle are sometimes massaged, and often suspended in harnesses so as not to stress their muscles and toughen up the meat, have sake added to their diet etc.....
Have had it a few times, I may be a Philistine but to be honest it didn't seem any different to a decent quality 'normal' steak from a decent butcher or in somewhere like Gaucho.
Best steaks I've ever had were in Argentina, with Colombia a close second.
Have had it a few times, I may be a Philistine but to be honest it didn't seem any different to a decent quality 'normal' steak from a decent butcher or in somewhere like Gaucho.
Best steaks I've ever had were in Argentina, with Colombia a close second.
Agree with most of what has been said here.... Rib eye, chateaubriand and t-bone are my favourite cuts.
Steak places have improved immeasurably in London over the last few years. Cut is the daddy but probably the most expensive followed by hawksmoor , goodman , flat iron is the best value.
Gaucho has nice interiors but is mid range fare for out of towners/London day trippers !
Steak places have improved immeasurably in London over the last few years. Cut is the daddy but probably the most expensive followed by hawksmoor , goodman , flat iron is the best value.
Gaucho has nice interiors but is mid range fare for out of towners/London day trippers !
More likely to have been steak tartare - chopped/minced, mixed with raw egg, capers, onions, dash of worcester sauce and salt and pepper. Popular, and also sometimes made with horsemeat in France. Carpaccio is more simple, just thin slices of raw beef (usually fillet) drizzled with olive oil.
Bugger this, I'm going to go and get some lunch
ElectricNaz
Well-known member
Rib-Eye steak is the GOD of steaks. Not too overpriced compared to fillet, i reckon about 2/3rds the price in restaurants compared to a fillet, it's bigger in general and tastier. Nom nom.
Lyndhurst 14
Well-known member
- Jan 16, 2008
- 5,139
Keens is good - but I prefer Peter Luger. One thing I love about the States is there are so many good steak restaurants. I like my steak rare and it's almost impossible to get that cooked properly in the UK.
The Porcini-rubbed delmonico steak at the Capital Grille is something else if in NYC (and massive). Also Smith and Wollenskys.........
Ludensian Gull
Well-known member
More likely to have been steak tartare - chopped/minced, mixed with raw egg, capers, onions, dash of worcester sauce and salt and pepper. Popular, and also sometimes made with horsemeat in France. Carpaccio is more simple, just thin slices of raw beef (usually fillet) drizzled with olive oil.
Bugger this, I'm going to go and get some lunch
somerset
New member
PL is good in general, but the service is shite.....and I didn't believe the hype on yelp and TripAdvisor about the service being moody and snooty until I went there myself......Keens for me is a notch above in almost every department.....but its subjective as always.
I shall be there again at the beginning of September.....can't wait.
If buying steak i would highly recommend long horn cattle. The rib eye is to die for.
Can buy it from this farm shop sure there are others but hard to hunt down.
http://www.garlicwoodfarm.co.uk/
Can buy it from this farm shop sure there are others but hard to hunt down.
http://www.garlicwoodfarm.co.uk/
- Thread starter
- #60
My mouth is watering