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By (user no longer on site)
over a year ago
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Rare, seasoned with sea salt and cracked black pepper. Served with good triple cooked chips (in fat not oil but well drained) a good red wine (slavering...  )  |
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Thick cut sirloin or rib eye; aged meat tastes better and you will get quality for your money.
Bring the steak to room temperature before cooking.
Pan fry crushed whole garlic cloves in unsalted butter at low temperature.
Turn up heat to medium/hot.
Add steak (season on both sides with sea salt)
Minimal turning; cook until the meat begins to develop a sear. Crisp fat edge by holding gently at 90 degrees to the pan using tongs.
Medium/rare with 1 inch sirloin cuts ~ 4 minutes per side.
Add sliced mushrooms to the pan.
Finish by seasoning with black pepper (don't add early as it will burn).
Serve with ..... pan fried asparagus, baked potato and soured cream, chips, mustard, home made barbecue sauce etc.
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By (user no longer on site) OP
over a year ago
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"Thick cut sirloin or rib eye; aged meat tastes better and you will get quality for your money.
Bring the steak to room temperature before cooking.
Pan fry crushed whole garlic cloves in unsalted butter at low temperature.
Turn up heat to medium/hot.
Add steak (season on both sides with sea salt)
Minimal turning; cook until the meat begins to develop a sear. Crisp fat edge by holding gently at 90 degrees to the pan using tongs.
Medium/rare with 1 inch sirloin cuts ~ 4 minutes per side.
Add sliced mushrooms to the pan.
Finish by seasoning with black pepper (don't add early as it will burn).
Serve with ..... pan fried asparagus, baked potato and soured cream, chips, mustard, home made barbecue sauce etc.
"
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Forgot to add:
Let the meat rest on a warm plate covered loosely with foil before serving (rule of thumb 1 minute per 4 oz).
Add a little red wine to deglaze the pan, add some cream and blue cheese to create a really delicious garlic cheese sauce. |
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If you're ever in Paphos, Cyprus, make sure you go to the The Lodge south African restaurant get the Argentinian rib eye steak, it's sublime!! My mouth is watering just thinking about it
Also the Beef Grill Club in Berlin next to the mall does amazing steaks if you're prepared to pay 100 euros just for the steak, sides are extra! |
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Ohhh finally a topic I know shite about,
Fried, unless it's a NYC super cup on the bone then fried and finished in oven,
And anyone eating well done steak should not NOT be allowed comment here
OMG |
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By (user no longer on site) OP
over a year ago
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"Let's talk steak.
Grilled, fried, medium, rare, cut, seasoning....
I love it.
What cut is your favourite? "
Rump, sirloin or rib.
But if in the money côte de boeuf. |
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By (user no longer on site)
over a year ago
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"Let's talk steak.
Grilled, fried, medium, rare, cut, seasoning....
I love it.
What cut is your favourite?
Rump, sirloin or rib.
But if in the money côte de boeuf."
Mouthwatering, and I don't say that too often these days.   |
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By (user no longer on site)
over a year ago
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I had the biggest steak I’ve ever had, it was in a little place in Prague a couple of months ago. It was the size of a house brick and cooked to perfection, had it with chips and a hot bbq sauce. Struggled to finish it it was massive. |
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By (user no longer on site) OP
over a year ago
|
"Let's talk steak.
Grilled, fried, medium, rare, cut, seasoning....
I love it.
What cut is your favourite?
Rump, sirloin or rib.
But if in the money côte de boeuf.
Mouthwatering, and I don't say that too often these days. "
You can have me medium x |
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By (user no longer on site)
over a year ago
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I have steak very well done. Not bothered what cut it is etc, not even that bothered about eating it at all. Much prefer a bacon butty, also well done and crispy. |
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By (user no longer on site)
over a year ago
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Medium rare rump is my favourite
If you want to try different cuts of steak try Estabulo or Fazenda in Leeds ... they come round with different cuts all you can eat  |
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By *eliWoman
over a year ago
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"Medium rare rump is my favourite
If you want to try different cuts of steak try Estabulo or Fazenda in Leeds ... they come round with different cuts all you can eat "
Fazenda is absolutely lush. The only downside is the meat sweats when you've consumed a few kilos of the stuff. |
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By (user no longer on site)
over a year ago
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Pub near me started a steak challenge a long time ago. 100oz rib eye, 1lb of chips, 1lb of onion rings, finish in less than an hour and it's free. I was the first person to finish it, just over 45 minutes.
Medium rare for me, butter no sauce. |
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By (user no longer on site) OP
over a year ago
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"Pub near me started a steak challenge a long time ago. 100oz rib eye, 1lb of chips, 1lb of onion rings, finish in less than an hour and it's free. I was the first person to finish it, just over 45 minutes.
Medium rare for me, butter no sauce."
Blimey,!
A butcher I knew ate a steak challenge in the US. Got protein poisoning,! |
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"I had the biggest steak I’ve ever had, it was in a little place in Prague a couple of months ago. It was the size of a house brick and cooked to perfection, had it with chips and a hot bbq sauce. Struggled to finish it it was massive."
Prague is not a destination that particularly caters for vegetarians, or vegans. |
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By (user no longer on site)
over a year ago
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Cut at least 2cm thick (fillet rolled in cling and cut a punt 5cm thick) and room temperature.. Brushed with olive oil and salt. Very hot pan. Once smoking add steak and sear for around two minutes. Flip over and sear for another two minutes adding butter, garlic and herb of choice to the pan.
Place in the oven 170 fan and cook medium rare which is usually around 6-8 mins. Or when the steak feels like your palm next to your thumb. Rest for a few minutes and bingo! |
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"But as a master butcher skirt steak is by far the best...
"
I'll agree that skirt / hanger / onglet is very good and full of flavour, but it needs to be carefully cooked and kept on the rare side of medium with a much longer rest.
Definitely not your supermarket cut. |
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By *odd4funnMan
over a year ago
Walthamstow Leyton |
Sirloin 28 day matured 8once room temp oil the steak season with salt pepper fry in heavy skillet pan v hot 2-3 mins each side remove from pan to rest deglaze pan with red wine add butter last min add cream whisk as added Serve with your fav veg and pots Enjoy with your fav red Wine
X |
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By (user no longer on site)
over a year ago
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"Pub near me started a steak challenge a long time ago. 100oz rib eye, 1lb of chips, 1lb of onion rings, finish in less than an hour and it's free. I was the first person to finish it, just over 45 minutes.
Medium rare for me, butter no sauce."
Wow I need to try this haha |
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By (user no longer on site)
over a year ago
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"I had the biggest steak I’ve ever had, it was in a little place in Prague a couple of months ago. It was the size of a house brick and cooked to perfection, had it with chips and a hot bbq sauce. Struggled to finish it it was massive.
Prague is not a destination that particularly caters for vegetarians, or vegans."
Good job I’m neither then eh.  |
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By (user no longer on site)
over a year ago
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If it's aged fillet, I like it rare.
If it's sirloin, rump or ribeye, it's medium rare.
I fry steak on high heat, with a little salt, pepper and rubbed with olive oil and generally enjoy it with fried beef tomatoes, mushrooms and sweet potato wedges.
x N |
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. I only like fillet steak though so don’t have it often! 
