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Steaks (beef)
- Thread starter Herr Tubthumper
- Start date
Monsieur Le Plonk
Lethargy in motion
Was there the other week and I can confirm that the bone-marrow gravy was a total winner.
- Thread starter
- #103
Cool. Right, Porterhouse, chips and bone marrow gravy it is.
Oh and all this chat has made me wat a steak. Mrs is taking me out tonight so have requested a steak, although will be stuck with the finest Burgess Hill has to offer. I'll report back 
somerset
New member
I have tried this place, very good, and nice location...... I had a standard fillet....... not near you, but one to remember if you fancied a jaunt.Oh and all this chat has made me wat a steak. Mrs is taking me out tonight so have requested a steak, although will be stuck with the finest Burgess Hill has to offer. I'll report back
http://www.findonsteakhouse.co.uk/
Goring-by-Seagull
Well-known member
- Jan 5, 2012
- 1,980
Seconded.
BensGrandad
New member
Famously Michelin star chef Nico Ladenis physically threw a customer out of his restaurant for asking for overcooked meat and getting uppity when he was told the chef refused.
F
Thank you Severnside gull I knew that I wasnt totally mistaken and I personally know of others who have done the same.
BensGrandad
New member
Heard mixed reports about the steak there and a number of people say it isnt as good as MacMillans but better decor. What was your latest opinion?
BensGrandad
New member
Where is that? Like findonsteak house the comments I have heard about the new Sussex Steakhouse in Burgess Hill have been very mixed.ranging from brilliant to rubbishOh and all this chat has made me wat a steak. Mrs is taking me out tonight so have requested a steak, although will be stuck with the finest Burgess Hill has to offer. I'll report back
somerset
New member
I had no complaints at all, five of us, all with various steaks....all cooked well, standard of the beef was as good as you would expect outside of a super expensive or Michelin star joint.
BensGrandad
New member
Have you tried McMillans and if so disregarding the decor how did you think the food compared?
Wrong-Direction
Well-known member
- Mar 10, 2013
- 13,459
Sirloin is the tastiest cut!
somerset
New member
No I haven't, most of my eating is obviously in the west country, just my football and family related visits to Sussex give me chances to sample options down there.
BensGrandad
New member
Obviously it is all down to opinions which vary greatly but provided that you and your party enjoyed it that is what matters
BlockDpete
Well-known member
- Oct 8, 2005
- 1,144
The Lamb and Lambs Green, near Crawley has a steak night on a Saturday.
Went there with friends recently, and really enjoyed. I had rib eye, and can confirm it didn't stay on the plate for long.
Probably should have had wine with it, though their local ales went down a treat.
Went there with friends recently, and really enjoyed. I had rib eye, and can confirm it didn't stay on the plate for long.
Probably should have had wine with it, though their local ales went down a treat.
Restaurant Report - Sussex Steakhouse, Burgess Hill (since some of you are interested)
We were early so it was quiet, service was therefore very good. Starters of baked camembert, chicken wings and tempura prawns were fine, although the 'tempura' was in fact breadcrumbs, so clearly not tempura, but it was all well presented and tasty
Wife and son had gourmet burgers - good size, well cooked with great home-made chips and onion rings. I had a 12oz ribeye, which was excellent. Cooked spot-on (med-rare), good flavour and same trimmings
Couple of glasses of reasonably priced rioja went down very well with it
No desserts, too full
Been here a few times and it has been a bit mixed, but last night was fine. I think they struggle a bit when they are busy, but when they get it right they're worth a visit.
We were early so it was quiet, service was therefore very good. Starters of baked camembert, chicken wings and tempura prawns were fine, although the 'tempura' was in fact breadcrumbs, so clearly not tempura, but it was all well presented and tasty
Wife and son had gourmet burgers - good size, well cooked with great home-made chips and onion rings. I had a 12oz ribeye, which was excellent. Cooked spot-on (med-rare), good flavour and same trimmings
Couple of glasses of reasonably priced rioja went down very well with it
No desserts, too full
Been here a few times and it has been a bit mixed, but last night was fine. I think they struggle a bit when they are busy, but when they get it right they're worth a visit.
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VHA on NSC
Banned
The tenderloin starts in the short loin section, and ends in the sirloin. The filet is commonly cut from the smaller sirloin end. As others have said, in the US at least, the porterhouse is cut from the end of the short loin where the filet is largest, and anything about an inch and a half on the filet as you move down the loin is considered a tbone. When the filet is too small for a t bone, it is discarded altogether, rounded off and becomes a bone in New York strip.
To me, the most underrated steaks are chuck eye and sirloin. A chuck eye is an ugly and fatty looking steak, that can be tough, but prepared and cooked correctly is delicious. I get an Indian curry paste and thin it out with a fresh lime and marinade it for at least a few hours before putting it on the grill.
A top butt sirloin primal supplies a number of tasty and cheap steaks. When the cap is removed, you can get lean strip steaks and kebabs. Whack off the lean end of the remaining meat, flip it up and cut it into delicious triangular shaped sirloin filets. The remainder into top sirloin standard steaks. Or, you can just cut the whole piece of meat intact into giant Flintstone style brontosaurus steaks, with an interesting mix of all flavours.
- Thread starter
- #119
....with a nice glass of red........
I think you're right. I will go for a glass of Malbec as Commander suggested.
Hillian1
( . ) ( . )
What's the English equivalent of that please?
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