£87 Steak in a Pub

[T4tomo]

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Dovecote is not a breed, its a meat processor that supplies to Waitrose to Burger King. I won't be surprised that he intentionally put "Dovecoat"as a chuckle. He certainly knows his customers. Never seen a p[rice that high even in the best known steakhouse.

I though perhaps the beast supplying the steak had been raised in a Dovecoat, and the high cost of getting it out had contributed to ambitious price tag?

I very rarely have steak when out, as i can cook it just as well at home, andmy local butcher supplies a very good base product to work from. if i'm paying a professional chef, i'd rather he knock me up something i'd normally not cook for myself

 

[Bonefish Blues]

if i'm paying a professional chef, i'd rather he knock me up something i'd normally not cook for myself

Is the right answer, for sure.

 

[Arrowfoot]

I though perhaps the beast supplying the steak had been raised in a Dovecoat, and the high cost of getting it out had contributed to ambitious price tag?

I very rarely have steak when out, as i can cook it just as well at home, andmy local butcher supplies a very good base product to work from. if i'm paying a professional chef, i'd rather he knock me up something i'd normally not cook for myself

They are not a farm. In simple terms abattoir cum butchers (meat processors). They supply supermarkets and fast food chains.

Agree on doing your own steak.

You can do a wonderful steak at home. 90% of good steak starts with choice of cut that you pick from an established gourmet butcher. Never ever ask for lean. To enjoy aged beef which is another class, always go a specialist steakhouse. Google the top ten. Worth every penny.

 

[PK99]

I very rarely have steak when out, as i can cook it just as well at home, andmy local butcher supplies a very good base product to work from. if i'm paying a professional chef, i'd rather he knock me up something i'd normally not cook for myself

Agree with that, but I do intend to have a Hawkesmoor Blow Out sometime soon.

Most restaurants steak is simply griddled and sauced. I crust 2-inch rib-eye or sirloin in an iron pan, and finish by butter basting with garlic, thyme, and rosemary till softly pink in the middle and darkly caramelised on the outside.

 

[Arrowfoot]

Here is good write-up on doing your own steak

Second Hawkersmoor 😋 if you want to dine out. What ever it is don't ask for rare, and the top must be charred.

 

[Arrowfoot]

Those who are keen on quality steaks here is the menu for Hawkmoor Spitalfields. If you are new either go for the Bearnaise or Peppercorn sauce and do order their roast potatoes. I always found bone-in more tasty.

 

[FrankCrank]

Only time I tried Chateaubriand was many years ago in Olu Deniz, Turkey. Most delicious I must say, and no surprise we went back a few days later for another one. Been to the States 3 times, and their steaks too are so tasty and tender, even the cheap ones. Over this way it's hard to get good beef steak, or any type of beef come to that. They do have imported stuff, but at eye watering prices.

 

[Arrowfoot]

US, NZ, Italy and South Africa are really good with steaks. Their selections are wide.

If anyone is in Italy and have a few days to spare, go to steak restaurants where they have meat from a selection of breeds, each having their distinct flavour.

Here is an example of speciality steakhouse in Italy.

View: https://www.youtube.com/watch?v=IbB80gc_EuY

 

[mustang1]

https://www.thescottishsun.co.uk/ne...ef-tom-kerridge-slammed-87-sirloin-steak-pub/
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And he blames it on his staff
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Does it come with chips? If so, I'm in! £8.70 ain't too bad for steak and chips. Wait, what? Must be a typo.

@Drago brought up a good point about seeing the staff really do make a decent wage. If that's the case, surely everything on the menu would be a lot dearer, not just the steak.

 

[PK99]

US, NZ, Italy and South Africa are really good with steaks. Their selections are wide.

If anyone is in Italy and have a few days to spare, go to steak restaurants where they have meat from a selection of breeds, each having their distinct flavour.

Here is an example of speciality steakhouse in Italy.

View: https://www.youtube.com/watch?v=IbB80gc_EuY

Ha!

By coincidence, I'm cooking Bistecca alla Fiorentina on the BBQ at Lunchtime today.
800g 2inch thick Cote de Boeuf from Lakedistrict Farmers. Marinating in the fridge overnight - garlic, lemon zest, olive oil, chilli flakes, oregano, fresh rosemary. Fierce direct heat to get a good crust, then indirect to finish. Bring it off at 55c internal temp and rest. Serving with Caponata and rocket salad.

 

[T4tomo]

US steaks are rammed with growth hormones. tender but tasteless. raised in vast pens on concrete in the "modern ranch" fed purely on concentrates.

Give me a slow raised grass fed British chunk of meat any day.

By coincidence, I'm cooking Bistecca alla Fiorentina on the BBQ at Lunchtime today.
800g 2inch thick Cote de Boeuf from Lakedistrict Farmers. Marinating in the fridge overnight - garlic, lemon zest, olive oil, chilli flakes, oregano, fresh rosemary. Fierce direct heat to get a good crust, then indirect to finish. Bring it off at 55c internal temp and rest. Serving with Caponata and rocket salad.

I often marinade mine, usually just simple olive oil, S&P, and some fresh herb like rosemary or Thyme.

Also never choose a bright red steak, the one that looks a a bit dark and old will taste far better as it has dry aged in the butchers fridge.

Ideally get it cut off the chunk of ribeye / sirloin / rump to order cut extra thick, that way you ca char teh hell out of the crust for flavour, but have a nice pink and tender middle.

I second indirect heat for a thick steak, and resting is absolutely essential

 

[vickster]

In my meat eating days, best steak I had was at Smiths of Smithfield, think that was north of £50 with side 10 years ago.
Went to Hawksmoor maybe 3 years ago, had to send my filet IIRC steak back for not being medium rare (overdone, then underdone, then acceptable but not great)...they did give us a free £50 bottle of wine to apologise but not great for a top steak restaurant to be unable to cook a MR steak

The smell of cooked meat now makes me gag so I won't be going back anyhow

 

[Bonefish Blues]

This:

https://www.bbc.co.uk/programmes/b052z6tl

 

[Arrowfoot]

US steaks are rammed with growth hormones. tender but tasteless. raised in vast pens on concrete in the "modern ranch" fed purely on concentrates.

Yes and no. The ones you mention are feedlots.

All the big cattle countries have a wide spectrum. They are also graded for quality so if you go to a butcher you can pick if you are knowledgeable. In an average restaurant they might not mention it. The above average will mention the grade. They are controlled by laws.

UK has never been a fount of good cuisine. We are not good with steaks, fish (fish and chips does not cut it) and wines but great with pies, sunday roast and sweet desserts. We have a challenge with savoury hence Chicken Tikka and Jogan Rosh has become British.

We struggle compared to France, Italy, Japan etc. Hence steak named after a meat processor and we pay exorbitant price because we don't any better.

If you go to Sydney, fine dining steak houses are menu filled varying age of beef cuts. Most Australians know their beef. Same with Argentinians, Kiwis etc.

Here is a link https://www.vicsmeat.com.au/our-meat as an example.

Here is little nuance. We prefer NZ lamb as it closer to the of British Lamb. Meat from Australian lamb is not as tasty as fine wool sheep does not taste as good as coarse wool sheep. So we buy Australian merino lined riding jackets instead.

 

[Bonefish Blues]

UK has never been a fount of good cuisine.

I'm not sure that statement stands up any more though. Historically you're right, but over the last c20 years or so things are very different IMHO.