Which steak

[Bonefish Blues]

They keys are high heat, seasoning, proper resting, and making sure that the steak's up to room temperature prior to cooking. That will make the best of what you've got. If possible, buy a double (or treble ) thickness ribeye from a butcher, sear it really hard, then shove it in the oven for a very few minutes to finish, then cut into thick slices on the bias after resting)

 

[Fab Foodie]

Funnily enough, I was going to suggest a porterhouse...

Blue?

 

[Fab Foodie]

I've recently tried the technique recommended by both Heston and Gordon Ramsay of pan frying and turning every 40 seconds rather than the oft recommended only turn once. Also, a al Gordon, to finish add a bashed garlic clove, sprigs of rosemary and thyme an big knob of butter and baste while turning. put steak aside to rest. remove hard herbs and garlic. add shallot, soften till golden, deglaze with red wine to create pan sauce. Serve.

works best with sirloin or rib eye and with one large steak for slicing to serve rather than individual steaks.

What a faff!
I just wipe its arse and remove its horns....

 

[Fab Foodie]

And that's the trick. A good steak chef can make most cuts taste good.
I was told the trick is having enough heat which domestic cookers dont really have.

I use a cast iron griddle or bbq in summer for steak.

Cast Iron pans are a must for good searing...

 

[subaqua]

good choice. quality of their meat is outstanding.

Rayners in Leytonstone was as good but sensible priced for leytonstoners not the mark up for being wansteadonian Sadly he retired last year and not found a good local replacement yet ...

 

[subaqua]

Cast Iron pans are a must for good searing...

With a blowtorch under as well as the normal gas ring to evenly heat it

 

[Markymark]

I've recently tried the technique recommended by both Heston and Gordon Ramsay of pan frying and turning every 40 seconds rather than the oft recommended only turn once. Also, a al Gordon, to finish add a bashed garlic clove, sprigs of rosemary and thyme an big knob of butter and baste while turning. put steak aside to rest. remove hard herbs and garlic. add shallot, soften till golden, deglaze with red wine to create pan sauce. Serve.

works best with sirloin or rib eye and with one large steak for slicing to serve rather than individual steaks.

Another chef I know says in good restaurants you’ll be horrified if you know how much buttter and salt goes into the food.

 

[Joffey]

Flat Iron steaks are nice and they are cheap

 

[Markymark]

Tis done. Onglet and fillet steak. Think one cost 10 times the flippin other and I know which one I’ll prefer

 

[Bonefish Blues]

Another chef I know says in good restaurants you’ll be horrified if you know how much buttter and salt goes into the food.

Salt's the most effective and cheapest seasoning known to man, and I agree, after many meals I'm feeling it, being very sensitive to salt levels.

 

[Tommy2]

My wife's out tonight, so do I have a steak on my own tonight or wait until we can have it together? Sunday roast tomorrow so it'll be Monday.
Do people just go for mustard or have a sauce?
Recently I've been softening diced onion in a pan with butter then adding mushrooms, garlic, salt and pepper and adding cream and heating through.

 

[PK99]

Tis done. Onglet and fillet steak. Think one cost 10 times the flippin other and I know which one I’ll prefer

I find fillet pappy and tasteless

 

[PK99]

My wife's out tonight, so do I have a steak on my own tonight or wait until we can have it together? Sunday roast tomorrow so it'll be Monday.
Do people just go for mustard or have a sauce?
Recently I've been softening diced onion in a pan with butter then adding mushrooms, garlic, salt and pepper and adding cream and heating through.

Leave out the cream and deglaze with red wine, plus banana shallots have a better flavour than onion.

I find cream sauces mask the favour.

 

[classic33]

I thought they'd taken steak off the menu at 'spoons?

Change of supplier.

 

[Julia9054]

My wife likes fillet too, I prefer something tastier, I always struggle to cook steak though, I like the quote from the butcher on 'River Cottage' years ago who said 'just walk it through a warm room',
Had a £6-7 ribeye from my local butchers the other week (not sure what the going rate for meat is but I assume being in Harrogate that isn't particularly cheap) and then a £3 one from Asda the week after and I thought they were both quite nice, I know some will call me a savage for buying vacuum packed steak from a supermarket but I don't profess to being 'refined'.

Take a little trip to Knaresborough and go to Huttons butchers - they are fabulous. I like a nice bit of point end of rump