Whats your best steak....

[Craphouserat]

Sirloin - Rump - T-Bone - etc....what is your favourite? How do you have it ? how do you prepare/cook it?

Mine is sirloin - left out for 5 min to come to room temp season and then grill each side for 2/3 min.

Only reason I'm asking is g/f birthday on Sunday - going out to nice fish restaurant on the Sat night (been there the once £140 for 2 including the wine..nice...but feck me pricey?..on the Sunday cooking her a Steak..I know she likes Sirloin...but wanna see how you guys do yours.

Cheers

Barry.

[Reidy10_0]

Fillet with Langoustines on top.

Surf and turf baby!

[randlemarcus]

Chateaubriand, for two. Utter perfection, and tres romantic.

[juice]

Ribeye + Salt + Pepper + BBQ.

[Plotloss]

Porterhouse.

T-Bone and a Fillet in one.

That way you get the taste of a t-bone and the texture of a fillet.

Griddled (until I can afford a proper grill).

[Don Veloci]

randlemarcus said:

Chateaubriand, for two. Utter perfection, and tres romantic.

But for simple quick cooking quality rib-eye or sirlion are fantastic in my opinion. (I've never bought or cooked Chateaubriand btw, restaurant only).

[dougc]

Ribeye. Rare. No sauce. No garnish. Just meat.

[Noger]

Friday Evening Special

1cm thick piece of rump taken out the fridge when you get home to warm up. Largish bit of Baguette or Pain de Campgane type, but not thin flute type.

Mash up up some butter with :-

Garlic/Mustard/Lemon/Pepper/Chilli/Parsley whatever you have to hand

Massage steak in olive oil, and black pepper. Griddle steak for two minutes a side. Sprinkle on salt and rest in foil while you lightly toast the bread, and spread on the butter. Sandwich steak in bread. Press it down a bit.

Pour glass of wine. Contemplate life now looking better than it did 15 mins before.

[Don]

The best way to do steak is on the BBQ. Very best requires a proper charcoal fire one. Very nearly as good is a gas BBQ - which is what I use. If it's winter, and since being given one for Christmas, I have been using a George Foreman grill. Pretty damn good actually - but not the equal of a BBQ.

I have a griddle pan (which I used before the GF grill) and, if you want to make a sauce, its the way to go. Do the steaks then deglaze the pan with brandy, throw in some green peppercorns and some cream pour over the steaks. An alternative to the brandy is to melt some stilton into the cream - fab.


I don't have a favourite kind - but the best steak I ever had was from a butcher's in Tetbury and was a T-bone.

Steak. Its all good.

[Fidgits]

dougc said:

Ribeye. Rare. No sauce. No garnish. Just meat.

[Plotloss]

Don said:

Steak. Its all good.

But of every type and cut of meat its probably the easiest to ruin.

[dougc]

Fidgits said:

dougc said:

Ribeye. Rare. No sauce. No garnish. Just meat.

Must be cooked on fire too.

[coolcatmaz]

randlemarcus said:

Chateaubriand, for two. Utter perfection, and tres romantic.

a man after my own heart, brings back very nice memories of my holiday in Mexico last year.

[JakeR]

A little tip is not to turn the steak more than necessary. Once only if you can. Keeps it juicier...

oh and for the record, I like sirloin. Pommery mustard and horseradish. Chips. Peas. A bottle of red with some real body.

[Leithen]

With my Beef farmer hat on.... head down to your local butcher - make sure whatever you buy has been hung for at least 20 days if possible.

Do not, repeat, Do not buy from a supermarket - they do the most shocking things to get the meat on sale quicker.

Once you are in your friendly local butchers, try it all! Taste comes from the marbling within the meat - the fine lines of fat that ought to be visible running through it. The leaner the meat, the less the taste. I'd go for Ribeye for ultimate taste, Fillet for ultimate tenderness.

Tips for cooking - make sure that your pan, if you are frying, is hot, but not nuclear - use a bit of butter and oil, turn a couple of times - the trick is to strike the balance between cooking the meat and getting it heated through but not toasting the outside to a crisp....

Once cooked to satisfaction, bung in an oven on a low heat whilst you toss in some white wine to the pan , a bit of salt, reduce then add double cream and pour sauce over steaks.

Yum.

[spikeyhead]

Fillet,

Tatare, no point in making a quick meal and having to wash pans afterwards.

Just cut the horns off and wipe its arse.

I only buy steak from my favourite butcher who keeps 100 head of cattle. You get to see next months meat chewing in the fattening pen as you drive out of the place.

[neilsfishing]

Oh thay are all the nugets try Fillet (at room temp) with salt black ground pepper splash of olive oil english mustard in a bag give it a good rub/shake show it a hot griddel pan now we are talking
if you need veg no better than Ramsey potato wedges and a rocket salad

[Don]

Plotloss said:

Don said:

Steak. Its all good.

But of every type and cut of meat its probably the easiest to ruin.

True. But once you've learned NOT to ruin it it's quick and easy to cook for a LOT of reward...

[Craphouserat]

Interesting - not tried many of those...would have to look on how to cook some of them up - Leithen...yours sounds good..nice n easy...Im a novice, usually have my steak with nothing on it..but might try that..sounds very simple... bit like me

[SpydieNut]

defintely fillet - season with just a bit of salt and pepper

get pan very hot, pop steak in. 1 - 2 minutes a side.

then *rest* the meat for a few minutes - this way the juices go back into the meat (and you don't get a watery, bloody mess when you cut into it)

lovely on it's own.