Spec me a steak

Fillet without a doubt if you can stretch to it, otherwise Rib eye is definitely the preference :) Get whatever you're using to cook it (griddle or bbq, no frying pans unless it's a heavy cast iron or copper based one, something that gets very very hot) up to as hot as you can and as above don't cook it from the fridge.

A good butcher's steak is always much nicer than a supermarket.

Tom.
 
Another for the Rib-eye camp here. Med-rare on a decent griddle pan. Nice to season with some black pepper first on both sides too. Par boil some new potatoes and then chush them lightly and throw in the oven with a drizzle of olive oil and some fresh rosemary over the top. Alongside that some nice vine tomatoes in the oven and some medium sized field mushrooms. If you want a sauce Maille make a lovely Bearnaise available from most supermarkets.
 
Another +1 for Donald Russell

The missus and I had a couple of pieces of rib-eye from there last night, cooked for 90 seconds per side with some asparagus and sauteed potatoes. Om nom nom.

Can't wait to try the pieces of fillet we got from there this weekend :D
 
Rib-eye > Rump > Sirloin

Never cooked a T-Bone though... Hmm

I'm too scared to cook fillet so I just have that when I go out instead. :(
 
T-bone is a superb cut as long as you realise you are paying for a huge chunk of bone that, although you can't eat, adds wonderful flavour to the final cooked steak.
 
bsoltan said:
Rib-eye > Rump > Sirloin

Never cooked a T-Bone though... Hmm

I'm too scared to cook fillet so I just have that when I go out instead. :(
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I picked up some reduced fillet from asda the other day never had it before so thought id give it a shot as it was cheap.
Its nothing to be scared of just leave it out of the fridge for an hour or 2 to make sure its warmed though then heat up a heavy pan till its smoking, lightly oil the steak and put it in the pan for a couple of minutes either side till its cooked to your liking, then take it out and give it 5-10mins wrapped in tin foil next to the cooker where its warmish and itl be spot on.
But as much as I loved the texture I'l be sticking to rump or rib eye for normal eating.
 
Because a well marbled piece of rib-eye will rival many a fillet for flavour and in most cases win and fall not too far behind on tenderness.
 
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