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The great steak debate
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By (user no longer on site) OP
over a year ago
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What steak is the best?
How do you like it cooked and what do you like with it?
This is after a lengthy debate with a friend over how to have your steak.
I am running off to work so I'll have to nip back in when I can.
For me it's rare fillet steak with salad and sweet potato fries yum!
Maybe onion rings too  |
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By *evaquitCouple
over a year ago
Catthorpe |
"Fillet steak got to be rare with
Dauphinois potatoes
Salad
Onion ring
Would mind trying chateaubriand though
"
Always thought the cut in a chateaubriand was a fillet tenderloin cut, ie a fillet.
And yes a fillet tenderloin medium to rare for me please, blue for Mrs N. We're off out for a meal after lockdown and this or fresh lobster will be our celebratory meal. |
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By *ltra72Man
over a year ago
edinburgh |
"Fillet steak got to be rare with
Dauphinois potatoes
Salad
Onion ring
Would mind trying chateaubriand though
Always thought the cut in a chateaubriand was a fillet tenderloin cut, ie a fillet.
And yes a fillet tenderloin medium to rare for me please, blue for Mrs N. We're off out for a meal after lockdown and this or fresh lobster will be our celebratory meal."
Is it, you learn something new every day. Thank you |
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By (user no longer on site) OP
over a year ago
|
"Fillet steak got to be rare with
Dauphinois potatoes
Salad
Onion ring
Would mind trying chateaubriand though
Always thought the cut in a chateaubriand was a fillet tenderloin cut, ie a fillet.
And yes a fillet tenderloin medium to rare for me please, blue for Mrs N. We're off out for a meal after lockdown and this or fresh lobster will be our celebratory meal."
I love lobster too yum |
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By *oxychicWoman
over a year ago
Nottinghamshire |
"Fillet steak got to be rare with
Dauphinois potatoes
Salad
Onion ring
Would mind trying chateaubriand though
Always thought the cut in a chateaubriand was a fillet tenderloin cut, ie a fillet.
And yes a fillet tenderloin medium to rare for me please, blue for Mrs N. We're off out for a meal after lockdown and this or fresh lobster will be our celebratory meal."
Chateaubriand is the best cut going its yum but rare is best |
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By *ltra72Man
over a year ago
edinburgh |
"Nice simple t bone. Just warmed up.
Also never tried chateaubriand but as it comes in most restaurants for two, any lady fancy sharing after this virus thing is all over?"
I like your style mate. How could they refuse a offer like that lol |
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Every cut needs to be cooked very differently. Well aged!!!!!!
Filet- Is best enjoyed Tartare, hand chopped of course with the full trimmings. Although a good rare Fillet Mignon is a passable second.
Rump dry aged for 60 days gently warmed to about 40 degree core temp. Dressed with sea salt garlic powder and crushed black pepper. Then sear the fat strip well on a hot fire or griddle pan. GGrill once on each side before resting for a few minutes and enjoy Blue.
Rib eye (The King of steaks) aged and dressed same as the Rump But grill to medium rare to to fully cook the marbled fat, and unlock its full flavour.
Enjoy with fire roasted potatoes and onions fresh seasonal veg and a fresh salad. This time of year, Morell Mushrooms should start to make their appearance, and spring nettles are delicious steamed....
And sauce needs to be a creamy green peppercorn, with English mustard and a dash of white wine. |
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By (user no longer on site)
over a year ago
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Rib eye, rare to medium, well rested. Any less cooking and the fat doesnt render out properly. With a little bernaise sauce.
Fillet blue- rare, and sirloin or rump rare.
With thick cut chips and salad and butter sauteed mushrooms. |
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By *ltra72Man
over a year ago
edinburgh |
"Rib eye, rare to medium, well rested. Any less cooking and the fat doesnt render out properly. With a little bernaise sauce.
Fillet blue- rare, and sirloin or rump rare.
With thick cut chips and salad and butter sauteed mushrooms."
What would you wash it down with ?? |
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By (user no longer on site)
over a year ago
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"Rib eye, rare to medium, well rested. Any less cooking and the fat doesnt render out properly. With a little bernaise sauce.
Fillet blue- rare, and sirloin or rump rare.
With thick cut chips and salad and butter sauteed mushrooms.
What would you wash it down with ??"
A nice Malbec or Rioja x |
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By *ltra72Man
over a year ago
edinburgh |
"Rib eye, rare to medium, well rested. Any less cooking and the fat doesnt render out properly. With a little bernaise sauce.
Fillet blue- rare, and sirloin or rump rare.
With thick cut chips and salad and butter sauteed mushrooms.
What would you wash it down with ??
A nice Malbec or Rioja x"
Sound divine xx |
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By (user no longer on site)
over a year ago
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Fillet cooked blue, proper homemade thrice cooked chunky chips, homemade onion rings, button mushrooms cooked in garlic and butter, gridded asparagus and a side of peppercorn sauce  |
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"Fillet cooked blue, proper homemade thrice cooked chunky chips, homemade onion rings, button mushrooms cooked in garlic and butter, gridded asparagus and a side of peppercorn sauce "
I’ll have what he’s having but swap the chips for a Greek salad  |
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By (user no longer on site)
over a year ago
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"Fillet cooked blue, proper homemade thrice cooked chunky chips, homemade onion rings, button mushrooms cooked in garlic and butter, gridded asparagus and a side of peppercorn sauce
I’ll have what he’s having but swap the chips for a Greek salad "
Can’t substitute the thrice cooked chips I’m afraid
I’ll toss a Greek salad together to add to it though |
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"Fillet cooked blue, proper homemade thrice cooked chunky chips, homemade onion rings, button mushrooms cooked in garlic and butter, gridded asparagus and a side of peppercorn sauce
I’ll have what he’s having but swap the chips for a Greek salad
Can’t substitute the thrice cooked chips I’m afraid
I’ll toss a Greek salad together to add to it though "
Thank you I don’t eat chips you see  |
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By (user no longer on site)
over a year ago
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My fav steak is Ribeye, very tasty and when cooked properly, very tender as well.
Frying pan with no oil in, heat it up until it's smoking, drop the steak in and start a timer. As soon as you see blood come to the surface of the steak, stop the timer and turn the steak over and carry on frying for the same length of time as the first side. Once cooked put it on a warm plate, season on both sides,, cover with foil and let it rest for six mins.
The method above works for any type of steak and gives a tender result everytime regardless of how big or thick the steak is. As long as it's turned at the first sight of blood on the surface and cooked for the same length of time as the first side. |
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By (user no longer on site)
over a year ago
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"Fillet cooked blue, proper homemade thrice cooked chunky chips, homemade onion rings, button mushrooms cooked in garlic and butter, gridded asparagus and a side of peppercorn sauce
I’ll have what he’s having but swap the chips for a Greek salad
Ok I’ll make an exception then and add a Greek salad with good feta
Can’t substitute the thrice cooked chips I’m afraid
I’ll toss a Greek salad together to add to it though
Thank you I don’t eat chips you see "
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By *ady LickWoman
over a year ago
Northampton Somewhere |
It used to be fillet cooked medium rare with chunky chips, big mushrooms with salad. But now I prefer a rib eye medium rare.
Best steak I've ever had was at a an Argentinian restaurant. Yum yum  |
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By *oggoneMan
over a year ago
Derry |
"Cote Du Boeuf or a thick ribeye, reverse seared over charcoal. Served with asparagus and baby potatoes.
What is reverse searing? "
It is the reverse of the idea of starting on a high heat to 'lock the juices in' You start slow and low in the oven or in the indirect heat zone of a BBQ. When the internal meat temp is about 15 below the desired temp, that is when you sear over a high heat. You can't do it with a thin steak, better cooking a thick steak and serving between 2.
https://www.youtube.com/watch?v=akO6D_tc0lo
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By (user no longer on site)
over a year ago
|
"Fillet steak got to be rare with
Dauphinois potatoes
Salad
Onion ring
Would mind trying chateaubriand though
"
Do it....chateaubriand is magnificent! 
Outside of that, ribeye or fillet, medium rare. |
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Medium rare fillet - though for cost reasons I tend to buy rump for home cooking - with chunky chips, pepper sauce or French mustard, large flat top grilled mushrooms, and pan fried asparagus and mange tout (or tender stem broccoli) with garlic, sea salt and black pepper.
Food and sex are my favourite things. I’d normally struggle to choose between the two - but right now I’d happily forfeit a perfect steak for a bloody good shag!  |
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By (user no longer on site)
over a year ago
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"Fillet cooked blue, proper homemade thrice cooked chunky chips, homemade onion rings, button mushrooms cooked in garlic and butter, gridded asparagus and a side of peppercorn sauce
I’ll have what he’s having but swap the chips for a Greek salad
Can’t substitute the thrice cooked chips I’m afraid
I’ll toss a Greek salad together to add to it though "
‘Toss a Greek salad’ *sniggers* |
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I'm vegan now, but when I used to have steak, I would have it as rare/blue as the cut would allow! In fact, I would often cut off a piece to eat raw, while I cooked it...
No wonder some people were surprised at my becoming vegan!
C (her) |
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By (user no longer on site)
over a year ago
|
"What steak is the best?
How do you like it cooked and what do you like with it?
This is after a lengthy debate with a friend over how to have your steak.
I am running off to work so I'll have to nip back in when I can.
For me it's rare fillet steak with salad and sweet potato fries yum!
Maybe onion rings too "
tuna steak all nice and fluffy on a bed of perfectly seasoned mash with vegetables oozing with flavour |
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By *ady LickWoman
over a year ago
Northampton Somewhere |
"Fillet steak got to be rare with
Dauphinois potatoes
Salad
Onion ring
Would mind trying chateaubriand though
Do it....chateaubriand is magnificent!
Outside of that, ribeye or fillet, medium rare."
The only problem with chateaubriand is that you have to share it!! |
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By *ltra72Man
over a year ago
edinburgh |
"Fillet steak got to be rare with
Dauphinois potatoes
Salad
Onion ring
Would mind trying chateaubriand though
Do it....chateaubriand is magnificent!
Outside of that, ribeye or fillet, medium rare."
When we step out of this isolating I’ll be straight there |
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By *ltra72Man
over a year ago
edinburgh |
"Fillet steak got to be rare with
Dauphinois potatoes
Salad
Onion ring
Would mind trying chateaubriand though
Do it....chateaubriand is magnificent!
Outside of that, ribeye or fillet, medium rare.
The only problem with chateaubriand is that you have to share it!! "
I don’t mind sharing as long as I get more that one course  |
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By (user no longer on site)
over a year ago
|
Rib eye is recommended medium to med-well to melt the marble throughout.
I like the all rounder Sirloin steak medium-rare with chunky chips, mushrooms, grilled tomato, peas , coleslaw, onion rings & peppercorn sauce.
Now I'm hungry |
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"Every cut needs to be cooked very differently. Well aged!!!!!!
Filet- Is best enjoyed Tartare, hand chopped of course with the full trimmings. Although a good rare Fillet Mignon is a passable second.
Rump dry aged for 60 days gently warmed to about 40 degree core temp. Dressed with sea salt garlic powder and crushed black pepper. Then sear the fat strip well on a hot fire or griddle pan. GGrill once on each side before resting for a few minutes and enjoy Blue.
Rib eye (The King of steaks) aged and dressed same as the Rump But grill to medium rare to to fully cook the marbled fat, and unlock its full flavour.
Enjoy with fire roasted potatoes and onions fresh seasonal veg and a fresh salad. This time of year, Morell Mushrooms should start to make their appearance, and spring nettles are delicious steamed....
And sauce needs to be a creamy green peppercorn, with English mustard and a dash of white wine."
Forgot to add there is a farmer in Scotland producing Wangus...... Japanese Wagu crossed with Aberdeen Angus..... best steak I've ever had !!!!! Slightly less marbled fat than traditional Wagu but richer Beefier taste with more depth of flavour.....
It's well worth re-mortgaging your house or selling a kidney to taste a Wangus Rib Eye just once! |
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By (user no longer on site)
over a year ago
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I’ve just cooked myself a rib eye.
I just cannot ever cook it nicely. It just comes out grey and medium.
I think the first restaurant I go to after lockdown will be for a well cooked medium rare steak |
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By *orny PTMan
over a year ago
Peterborough |
"I'll eat any cut but my favourite is rib eye, medium rare.
Needs to be big too, I dont do little steaks.
Biggest I've done is 96 oz
Blimey I couldn’t eat that much beef  "
That's the same weight as an underweight newborn baby. |
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By (user no longer on site)
over a year ago
|
"I'll eat any cut but my favourite is rib eye, medium rare.
Needs to be big too, I dont do little steaks.
Biggest I've done is 96 oz
Blimey I couldn’t eat that much beef
That's the same weight as an underweight newborn baby."
I know, it was delicious |
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By *SAchickWoman
over a year ago
Hillside desolate |
"I'll eat any cut but my favourite is rib eye, medium rare.
Needs to be big too, I dont do little steaks.
Biggest I've done is 96 oz
Blimey I couldn’t eat that much beef
That's the same weight as an underweight newborn baby.
I know, it was delicious "
 |
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By *uicy jonesMan
over a year ago
near a big hill in s/ shropshire NOT in |
Prefer it slowly braised in gravy , sliced onions , mixed herbs , served on a bed of peppercorn mash and corn on the Cob drizzled in butter , and sometimes with some roast potatoes drizzled in goose fat whilst cooking  |
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By (user no longer on site)
over a year ago
|
"I like my steak like I like my woman. Bloody! don't you mean rare
It’s better than liking them blue "
Is your bum a steak? Cause it is round, juicy and I want to eat it! |
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By (user no longer on site)
over a year ago
|
"What steak is the best?
How do you like it cooked and what do you like with it?
This is after a lengthy debate with a friend over how to have your steak.
I am running off to work so I'll have to nip back in when I can.
For me it's rare fillet steak with salad and sweet potato fries yum!
Maybe onion rings too "
All steak is good, Especially when it's still packed and you give it a little slap before buying |
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By (user no longer on site)
over a year ago
|
Rib eye steak
I like mine with no blood, with either chips and salad or with baby pots and asparagus and lots of mushrooms sliced up frying in with the steak |
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By *oss25Man
over a year ago
Flitwick and Fakenham |
"Picanha (rump cap) cooked low and slow to rare then seared over v hot charcoal
Sliced nice and thick with a baked potato, horseradish mayo and a green salad
Yeah I’m coming over for dinner "
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By (user no longer on site)
over a year ago
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"No steak, I’ve never had steak. I last ate beef 23 years ago after 10 year old me watched something gross, I think it’s become a phobia as I’ve got older"
You are making a big mis-steak!  |
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By (user no longer on site)
over a year ago
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"No steak, I’ve never had steak. I last ate beef 23 years ago after 10 year old me watched something gross, I think it’s become a phobia as I’ve got older"
I thought I was the only one. Never liked steak or roast beef. I think it’s the texture |
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By (user no longer on site)
over a year ago
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For beef, I prefer Sirloin or Rump, both cooked rare to medium. I'm not too keen on Rib eye. Past few weeks have been having venison steak though, which also cooked rare-medium, and have to say, much prefer this to beef |
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By (user no longer on site)
over a year ago
|
"I like my carrots raw
What do you do with them?
Chopped them and eat them. There are times I crunch on them too. Not in public tho, I don’t like to disturb people with my crunchy noises  "
Carrots are great for eye sight. That is why you never see a rabbit with glasses on! |
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By *irthandgirthMan
over a year ago
Camberley occasionally doncaster |
Wagyu fillet.. rubbed with salt and pepper and seared.
Rib eye, rubbed with garlic and a little chilli, salt and pepper served rare. Possibly flambed with a little whisky.
Served with home made garlic and chilli wedges, chestnut mushrooms gently cooked in butter with some thyme and some roast asparagus. |
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"I like my carrots raw
What do you do with them?
Chopped them and eat them. There are times I crunch on them too. Not in public tho, I don’t like to disturb people with my crunchy noises
Carrots are great for eye sight. That is why you never see a rabbit with glasses on! "
I like your intellect |
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By *akbearMan
over a year ago
Newbury |
"Fillet steak got to be rare with
Dauphinois potatoes
Salad
Onion ring
Would mind trying chateaubriand though
Do it....chateaubriand is magnificent!
Outside of that, ribeye or fillet, medium rare.
The only problem with chateaubriand is that you have to share it!! "
Who says you have to share it??
Used to eat it by myself (eventually) cooked blue.
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