Which steak

[Pale Rider]

The meat from Slater, Cook, Bisney and Jones in Brewer Street, Soho, was always excellent.

You spoke to the butchers who were behind counters around the shop's perimeter, then paid for your meat at a cashier's booth in the centre of the shopfloor.

There's a tiny bit about the shop online, but some correspondents wrongly give the name Disney - it was Bisney.

 

[Julia9054]

We have had steak and chips every Saturday night (unless we go out) for as long as i can remember. I never get tired of it.
(I am not the cook btw)

 

[Paulus]

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.

Sounds a bit like the sauce for a steak Diane, very 1970's

 

[BoldonLad]

I remember being very disappointed when I moved up North from Portsmouth to Bristol. I was expecting lots of pork pies and cheap beer !

Bristol is NOT up North!

 

[Markymark]

Bristol is NOT up North!

No, it’s in wales and that’s worse.

 

[jayonabike]

Picked up a couple of fillet steaks to cook this tonight

 

[Tommy2]

My wife asked yesterday what steak Diane was and I couldn't remember, I'm sure I've had it before (I wasn't around in the 70's though). Think I'll google it (the sauce not the 70's)

 

[Reynard]

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)

Yeap. You need to get your pan as hot as it will go - the fat needs to be smoking. It's the caramelization from the maillard reaction where a lot of the flavour is, so you are aiming to get all the nice crispy brown bits on the outside without overcooking the meat. Then once turned, add butter, garlic and thyme and baste. I usually season the meat with salt & pepper before starting.

The second trick is to let the meat rest for as long as you've cooked it.

I generally aim for a medium rare. Rare steak doesn't do it for me - I'd much rather go the whole hog and have a steak tartare instead.

 

[Reynard]

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.

A smear of horseradish sauce for me - the Polish style, made with cream. The flavour is much more subtle. Or a sauce bearnaise if I'm in the mood.

But generally with a really good piece of meat, anything more than that is distracting.

 

[Bonefish Blues]

Yeap. You need to get your pan as hot as it will go - the fat needs to be smoking. It's the caramelization from the maillard reaction where a lot of the flavour is, so you are aiming to get all the nice crispy brown bits on the outside without overcooking the meat. Then once turned, add butter, garlic and thyme and baste. I usually season the meat with salt & pepper before starting.

The second trick is to let the meat rest for as long as you've cooked it.

I generally aim for a medium rare. Rare steak doesn't do it for me - I'd much rather go the whole hog and have a steak tartare instead.

Yes, I like pork too, but I couldn't eat a whole hog though.

 

[T4tomo]

You need to know what you are looking for... steak which is properly marbled and a deep colour will provide far better taste experience than you mean cut bright red crap... rib eye can be great, as long as it's served blue... matched to a decent old world wine that's had plenty of time to breath... a nice Barolo for example...

if you like your steak blue, then the last cut you should be eating is a rib eye. As its quite marbled you need it at least medium rare to cook the fat through, and get the flavour into the meat.

fillet and rump are better suited to being cooked blue/rare.

 

[Reynard]

Yes, I like pork too, but I couldn't eat a whole hog though.

 

[Arjimlad]

Bristol is NOT up North!

EVERYWHERE is Up North if you grow up in south Hampshire !

(apart from Cornwall, Devon, Dorset, Sussex, Kent & the IOW of course )

 

[Markymark]

Onglet +1

[QUOTE 5130108, member: 259"]Onglet/Hanger steak. It's what they call butcher's steak in France and Belgium. It's not like baby food, you have to chew it a bit.[/QUOTE]

Rib-eye or Onglet for me. American is great.

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.

good choice. quality of their meat is outstanding.

Well, the onglet was lovely. Not a pretty piece of meat on the plate but tasted great. Even my wife who had the fillet tried a bit and thought it tasted lovely.

 

[Fab Foodie]

Well, the onglet was lovely. Not a pretty piece of meat on the plate but tasted great. Even my wife who had the fillet tried a bit and thought it tasted lovely.

Hurrah!!