Which steak

[midlife]

Err well I did meet him, looked male I'd say

I was under the impression that Mr User was an NHS Consultant like me....

 

[vickster]

I was under the impression that Mr User was an NHS Consultant like me....

Yes he is I believe....I'll leave you to suss that one out. Bedtime

 

[vickster]

You can’t say that these days . There’s lots of ladies who look like men ... and vice versa

There are also men in relationships with another man...shock horror (and women in relationships with other women...this isn't the case here tho)

Anyhow, I like a medium rare fillet for the record!

 

[midlife]

Yes he is I believe....I'll leave you to suss that one out. Bedtime

More importantly I'm watching The Blues Brothers.....they play both types of music.... country and western

 

[Reynard]

I go round the houses when it comes to steak. OK, given the way I buy, it's pot luck, but I do look for meat that has some marbling through it at the very least, plus it has to be dark in colour and nice and firm. None of that flabby lean bright red stuff.

Having said that, I do rather like ribeye, but a top notch sirloin is equally good.

Also, it's not just about the meat, it's as much about how it's cooked.

 

[Pro Tour Punditry]

It's all boolocks

 

[PK99]

...with frites tomorrow.

My wife always has fillet. I usually have ribeye but want to try something else but I’m a creature of habit when it comes to this.

The butcher has some more interesting cuts, bavette and onglet.... should I be more adventurous? My understanding is when in French bistros eating steak-frites it’s what is normally served.

Bavette and onglet are fantastic cooked rare/medium rare. Ginger Pig in Clapham are one of the few butchers I have come across who always have these on display. I was in there the other day and asked why - appaently they have a lot of French customers. Bavette is the traditional steak of the local French bistro.

Another I like is feather steak (flat iron steak in the US because the muscle is triangular, like a flat iron) most often sold here chopped as braising or stewing beef as there is a layer of gristle through the middle, however if you can get it in the piece (waitrose often have it) and remove the slabs of meat you will find them as tender as fillet with much more flavour - again no more than medium rare.

 

[PK99]

35 years as a butcher tells me one thing, your butcher is a ponce...bavette is flank it will be fatty tasting so avoid if you don't like it , flank is usually used in pies or burgers, ,in 35 years never heard onglet before

a French butcher would disagree...

 

[Markymark]

Bavette and onglet are fantastic cooked rare/medium rare. Ginger Pig in Clapham are one of the few butchers I have come across who always have these on display. I was in there the other day and asked why - appaently they have a lot of French customers. Bavette is the traditional steak of the local French bistro.

Another I like is feather steak (flat iron steak in the US because the muscle is triangular, like a flat iron) most often sold here chopped as braising or stewing beef as there is a layer of gristle through the middle, however if you can get it in the piece (waitrose often have it) and remove the slabs of meat you will find them as tender as fillet with much more flavour - again no more than medium rare.

‘‘Tis ginger pig I’m going to but thanking all things Apple mine is north of the river.

 

[Tommy2]

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'.

 

[Markymark]

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'.

I always had my steak blue/rare. One day a steak chef told me it’s hust bravado and steak should be pink. He cooked it fir me and not looked back. All the taste in steak is in pink meat, not red.

 

[welsh dragon]

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'.

Being refined or not doesn't matter. They could and may well just be a bit poncey . It's all about what you like not what someone else thinks.

 

[PK99]

‘‘Tis ginger pig I’m going to but thanking all things Apple mine is north of the river.

good choice. quality of their meat is outstanding.

 

[Levo-Lon]

I always had my steak blue/rare. One day a steak chef told me it’s hust bravado and steak should be pink. He cooked it fir me and not looked back. All the taste in steak is in pink meat, not red.

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.

 

[PK99]

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.

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.