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Steak! How do you like yours?
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By (user no longer on site) OP
over a year ago
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I love a good filet that has been thrown in the pan from room temperature and sealed on all sides. Cooked blue to rare. With a grind of salt.
Served with an accoutrement of thick cut chips thrice fried. So crispy on the outside, fluffy in the inside. With a dash of salt and vinegar
A large mushroom pan fried on the juices with the addition of garlic butter.
Half a beef tomato grilled until soft topped with a grind of pepper.
On the side is a small but plentiful supply of bearnaise sauce.
Mr L.
I've shown you mine now you show me yours. |
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"I love a good filet that has been thrown in the pan from room temperature and sealed on all sides. Cooked blue to rare. With a grind of salt.
Served with an accoutrement of thick cut chips thrice fried. So crispy on the outside, fluffy in the inside. With a dash of salt and vinegar
A large mushroom pan fried on the juices with the addition of garlic butter.
Half a beef tomato grilled until soft topped with a grind of pepper.
On the side is a small but plentiful supply of bearnaise sauce.
Mr L.
I've shown you mine now you show me yours. "
As above, with a fried egg with runny yolk on top please.  |
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By (user no longer on site)
over a year ago
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I normally choose anything from:
Rump
Sirlion
Ribeye
T-Bone
Blue to rare as above.
Recently tried Skirt Steak in the US it was lovely not seen it in the UK yet though |
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By (user no longer on site)
over a year ago
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"I normally choose anything from:
Rump
Sirlion
Ribeye
T-Bone
Blue to rare as above.
Recently tried Skirt Steak in the US it was lovely not seen it in the UK yet though "
Ooh. I had a tomahawk in New York. Fuck me backwards, best beef I've ever eaten. You could suck the juices from it like a lolly |
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A little chef tip for you,
Take a cheap cut of steak like flank (get the thick end if you don't buy a whole flank steak), put in a bag and cover with coarse salt..
Leave for an hour or two, wash the salt off and cook in a really hot pan or skillet..
It'll cook up perfectly soft every time and taste far better than fillet or sirloin.. |
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By (user no longer on site)
over a year ago
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And to repeat what I said on t'other thread 
Lean. No fat or gristle. And well done. VERY well done. No pink. Not even a little bit.
Yeah yeah, food snobs, go ahead - tell me I'm a heathen .. but I know what I like! |
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By (user no longer on site)
over a year ago
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"And to repeat what I said on t'other thread
Lean. No fat or gristle. And well done. VERY well done. No pink. Not even a little bit.
Yeah yeah, food snobs, go ahead - tell me I'm a heathen .. but I know what I like! "
Heathen you are lol |
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By (user no longer on site)
over a year ago
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I'm veggie, so I don't like it at all.
But when I ate meat I could only eat steak if it was well done and had loads of gravy on it. Most of the time I just tried to pretend I was eating it while hiding it away in napkins so I could thow it out when my parents weren't looking.  |
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