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By *acktopervMan
over a year ago
Stourport-On-Severn |
Rib Eye.
Heat frying pan until it's smoking nicely, drop steak in and fry until blood starts to show on the top surface, turn over and do the same again. Remove and season both sides with salt and pepper, then rest covered in foil for 3mins.
It will be rare but cooked and tasty and tender. |
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By (user no longer on site)
over a year ago
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As for cut i like i like most of em rump i get most often best value for money plus flavour combo its only a 5er at aldi for a big 16oz rumpa lumpa
But id say my fave is a sirloin not a huge fan of fillet its too dear for the size only time i like it is on a big ole T bone |
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By (user no longer on site)
over a year ago
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"Blue rump.most girls like a pink rump here dont they 
I quite like the black and blue look myself, but fab disagrees, so pink is what's on show."
tenderised |
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By *TG3Man
over a year ago
Dorchester |
"Which cut and how do you like it
I like fillet medium rare I don't normally eat steak but when i do well done please 
Nooooo lol"
omg you're a steak connoisseur so you want it almost poisoning you lol  |
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One fancies different things from time to time. A nice t-bone or a scrumptious fillet mignon, a long sirloin or a cheeky rump.  All at least medium rare, more on the rare side but the t-bone a little less rare |
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"One fancies different things from time to time. A nice t-bone or a scrumptious fillet mignon, a long sirloin or a cheeky rump. All at least medium rare, more on the rare side but the t-bone a little less rare "
Oops, forgot to mention, who doesn't love a lovingly prepared steak tartare |
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By (user no longer on site)
over a year ago
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Surprised nobody here has mentioned either flat iron, striploin, or picanha steaks!
Love all three. Medium rare to medium is fine with me, and copious butter basting is a must. I usually have mine at home with black garlic butter on top, but if I eat out I like my steaks with blue cheese or peppercorn sauce. |
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By (user no longer on site)
over a year ago
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Depends on the cut as to how I like it, but never past medium.
A fillet, I will have blue to rare, a rib eye, on the other hand I prefer medium, to make sure the fat has rendered properly.
As long as they are well-rested.
As a treat a Béarnaise sauce with it please |
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If it’s from a decent butcher, rump is good. Aged dairy herd meat is stunning. Or grass fed. Waygu is obviously amazing but entirely different.
Medium rare is best. Because rare doesn’t give enough time for a proper crust to develop. Always dry brined beforehand. Cooked on a hot flatplate or pan, never a grill. Grill marks are a sign of someone who doesn’t know how to cook a steak.
Reverse seared or even better, the just keep flipping method. And no sauce or butter baste needed. Possibly a bit of chimichurri on the side.
No more questions. |
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Ribeye - medium rare & rested.
Our fave for Christmas is a 3 bone forerib, preferably Dexter, marinated in a blend of Stilton, spreadable St.Agur & rosemary for 2 days. I remove the cheese before cooking medium rare. Absolutely awesome. The cheese is then used with a mixture of different mushrooms as a side. I'm drooling. |
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Our butchers is closed until next week, I went to get some earlier ! Am very disappointed!! 
