Bored with fillet :(
Discussion
I am cooking steak a few times a month. I always go to the same local butcher and get fillet steak. I'm not sure whether my taste has changed over the years but I'm actually finding it a bit plain and boring now. I love steak but have got into the habit of ordering the same cut. I bought some Rib Eye from Tesco a few weeks ago but it was tasteless and not tender. Any suggestions on what cut or what to do to it?
911kev said:
I am cooking steak a few times a month. I always go to the same local butcher and get fillet steak. I'm not sure whether my taste has changed over the years but I'm actually finding it a bit plain and boring now. I love steak but have got into the habit of ordering the same cut. I bought some Rib Eye from Tesco a few weeks ago but it was tasteless and not tender. Any suggestions on what cut or what to do to it?
ribeye should be very flavourful, and if you do not overcook it then tender too, did it have much marbling? Andy
911kev said:
I bought some Rib Eye from Tesco a few weeks ago but it was tasteless and not tender.
That's your problem, right there.Find your local farm shop/butcher that sources their meat from proper farms.
Rib eye, about three quarters of an inch thick, should cook to medium rare perfection in two minutes a side on a griddle over a burner set as hot as it will go. Don't forget to pre-heat the griddle.
You are aiming to brown (almost blacken) the surface of the steak but leave the meat inside just pink.
Remember to REST the steak for a few minutes to let the juices settle back into the meat.
I sometimes help the browning along with a little salt - but with the pan hot enough this shouldn't be necessary.
You do the above - and it's not delicious - it's the meat that's the problem.
You can cover up the tastelessness of cheap steak with a strong sauce - brandy, peppercorn and cream, say - but even the sauces taste better on good steak.
Now we're talking. 
zakelwe said:
911kev said:
I am cooking steak a few times a month. I always go to the same local butcher and get fillet steak. I'm not sure whether my taste has changed over the years but I'm actually finding it a bit plain and boring now. I love steak but have got into the habit of ordering the same cut. I bought some Rib Eye from Tesco a few weeks ago but it was tasteless and not tender. Any suggestions on what cut or what to do to it?
ribeye should be very flavourful, and if you do not overcook it then tender too, did it have much marbling? Andy
I'll ignore the obvious canniabalism/murder joke SleepEnvy, but I must agree, Beef on Christmas day would be excellent, but what cut? T-bone is a choice, but I reckon (if you can get the butcher to work some magic) a Porterhouse might not be a bad choice.
Thinking a bit further though, how much do you think a 3\4 Rib Wagyu or Kobe joint would be............
Oh, and to the OP, Don pretty much summed it up in the dont buy supermarket meat scenario\resting etc. I would also add that a good knob of butter towards the end of cooking and basting the steak would impart more moisture and flavour.
Thinking a bit further though, how much do you think a 3\4 Rib Wagyu or Kobe joint would be............
Oh, and to the OP, Don pretty much summed it up in the dont buy supermarket meat scenario\resting etc. I would also add that a good knob of butter towards the end of cooking and basting the steak would impart more moisture and flavour.
I don't agree with adding salt when cooking, that draws the moisture out. Also, if you like it black and blue like me then resting is not required.
A 3 rib roast would be good for Christmas, Don's surf and turf sounds a great idea. I'd have one of the ribs from the roast and a large thick piece of turbot.
Andy
A 3 rib roast would be good for Christmas, Don's surf and turf sounds a great idea. I'd have one of the ribs from the roast and a large thick piece of turbot.
Andy
I've recently found a good butcher locally.
I don't specify which cut, because I trust him.
The last steaks that he sold me were rump steaks, and they were absolutely delicious. They were also as tender a supermarket fillet. I think that this butcher hangs the meat for a suitable period.
Don
--
I don't specify which cut, because I trust him.
The last steaks that he sold me were rump steaks, and they were absolutely delicious. They were also as tender a supermarket fillet. I think that this butcher hangs the meat for a suitable period.
Don
--
I just need to make the effort to make the trek to the butchers 5 miles away when Tesco is just round the corner. don4l said:
I've recently found a good butcher locally.
I don't specify which cut, because I trust him.
The last steaks that he sold me were rump steaks, and they were absolutely delicious. They were also as tender a supermarket fillet. I think that this butcher hangs the meat for a suitable period.
Don
--
for those in the know, a good rump steak is where its at.I don't specify which cut, because I trust him.
The last steaks that he sold me were rump steaks, and they were absolutely delicious. They were also as tender a supermarket fillet. I think that this butcher hangs the meat for a suitable period.
Don
--
loads of flavour
tender if hung/butchered properly by someone who cares.
very juicy.
however a nice ribeye is a close second in my book followed by sirloin.
fillet is a nice cut for certain applications but IMO not for eating as steak.
Furberger said:
zakelwe said:
911kev said:
I am cooking steak a few times a month. I always go to the same local butcher and get fillet steak. I'm not sure whether my taste has changed over the years but I'm actually finding it a bit plain and boring now. I love steak but have got into the habit of ordering the same cut. I bought some Rib Eye from Tesco a few weeks ago but it was tasteless and not tender. Any suggestions on what cut or what to do to it?
ribeye should be very flavourful, and if you do not overcook it then tender too, did it have much marbling? Andy
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