Cooking a steak.

If you ever go to Prague, try and visit the "Crazy Cow Steakhouse", it's just off Old Town Square.

The steaks are pretty much all fillet, and cooked to perfection. The one below is rare, obviously. That cost about £7.

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Stupid question, do you put any oil in the pan/griddle or just 'use' the oil you've put on the steak before putting it in?
 
Greg said:
Does no one bash their steak before they eat it to loosen up the fibres? I hate with a passion, tough steak! :(

After seasoning, I put some cling film over it and bash it a fair bit with a rolling pin or similar to loosen up the fibres.
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Thats why they age steak

The ageing process begins with the selection of finest choice loins and ribs. They are hung in climate and humidity controlled environment and aged from 16 to 28 days. During the dry ageing process, the juices are absorbed into the meat, enhancing the flavour and tenderising the meat
 
Very interesting thread here. Are there any Butchers in here?

The reason why im asking is, I would like to know where you get your steaks or general meat from and why. What your favourite meat is etc.

To the OP, good job on the steak but you could have got a better piece of meat;)
 
droolinggimp said:
What does that mean:confused:
Butchers think they are chefs?
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butchers do not equal chefs is what it means, although i think they would both know a lot about the meat they use and what to do with it so i dont see his point lol
 
blitz2163 said:
butchers do not equal chefs is what it means, although i think they would both know a lot about the meat they use and what to do with it so i dont see his point lol
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Ah I see. I think Butchers make good "chefs"/"cooks". At least they know what they are talking about when it comes to meat. All the Butchers I have used have given me tips on how to cook meat and always turns out perfect. I still cant understand why people insist that meat shrinks loads.:confused: I cook meat a lot and not once have I had a joint/steak that has reduced to nothing. Yes they do "shrink" a little but not like what people say.

Rib for the title as best meat.

Edit: same goes for fish. Fish Mongers are good at suggesting how to cook stuff and they would make great cooks too.
 
droolinggimp said:
I still cant understand why people insist that meat shrinks loads.:confused: I cook meat a lot and not once have I had a joint/steak that has reduced to nothing. Yes they do "shrink" a little but not like what people say.
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Youl probably find that normally these people buy cheap supermarket meat that at least it the past would have been pumped up with a lot of water which of course would be lost in cooking causing the cut to shrink.
 
blitz2163 said:
Youl probably find that normally these people buy cheap supermarket meat that at least it the past would have been pumped up with a lot of water which of course would be lost in cooking causing the cut to shrink.
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Nah Im talking about people who buy meat from local butchers etc aswell as supermarket meat. TBH theres not a lot wrong with meat from supermarkets. The only downside is they HAVE to sell beef red.

I know the meat where I get it from is not "pumped full of water" but its some of the best around. Morrisons is very good for meat.

This Sainsburys 21 day old crap is a waste of time. They advertise it as really special.

Oh its been "matured" (hung) for 21 days. Must be really good.:rolleyes:

EDIT: Just seen your bit about "at least in the past" yeah maybe but not now..:o
 
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