Mangobreeders How to cook a steak Thread

did you not rest the steak?

novice error tbh :p

oh and did you not baste it with the butter & oil ?
 
Room temperature, 4 minutes per side and then a 5 minute rest! That does my steak, normally Rump as it's my favourite, to perfection for me.
 
JBuk said:
looks like a lot of fat for a fillet cut
Click to expand...

2cx9nig.jpg


here is pic of a whole fillet of beef, look it has fat on the sides, the fillet you are expecting to see, is barrel cut, the fillet i had, is a striahgt cut from the middle of the fillet, hence its thin and wide.
 
mangobreeder said:
2cx9nig.jpg


here is pic of a whole fillet of beef, look it has fat on the sides, the fillet you are expecting to see, is barrel cut, the fillet i had, is a striahgt cut from the middle of the fillet, hence its thin and wide.
Click to expand...
I'm intrigued! I've never tried that cut. Hi ho, hi ho.... it's off to the butchers I go.
 
I don't see how you can go wrong with a steak tbh. I'm more impressed by people who can cook eggs really.
 
SiriusB said:
Why do people assume fillet has no fat? Some of the best fillet steaks I have had have had fat in it. No fat at all makes for a pretty boring steak imo.
Click to expand...

you dont really eat fillet for the flavour, more for the texture,


if you want flavour go for a sirloin, or Ribeye.

I love ribeye, but ive had it for the past few weeks and fancied a change.

I dont understand why ribeye is so cheap compared to fillet, its far superior.

just dont do it rare, it need tiem and temperature, to melt the fat and add flavour., needs to be medium(ish)
 
SiriusB said:
Why do people assume fillet has no fat? Some of the best fillet steaks I have had have had fat in it. No fat at all makes for a pretty boring steak imo.
Click to expand...

I didn't say fillet has no fat, I said it seemed to have quite a lot of fat for fillet as its usually quite a lean cut, its usually ever so slightly marbled but the one in the photo has a couple of chunks of fat in it

like mango says fillet is more about the tender texture than the flavour

I don't know why its so expensive either, I much prefer a really tasty premium ribeye for less than 1/2 the price ...damn I'm hungry now
 
xarr said:
This is the best steak I have seen, beats the puney piece of meat here

http://forums.egullet.org/index.php?showtopic=119838&st=0

Perhaps slightly over cooked for me but I guess with the marbling you have to have it more towards medium to allow the fat to melt properly.
Click to expand...


That is a proper steak. If you watch in search of perfection, English steak is rubbish compared to American low fat grain and rubbish cut size.
 
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