Cooking with KaHn - Fillet* Steak

A pic of the inside of the steak to prove it was rare/blue woulda been good mate lol.

it looks nice, but looks like a standard steak at the mo. could be well done for all we know :)

edit : there should be blood on the plate too! :D
 
No decent steak should bleed, if it bleeds it hasn't been hung for long enough. sorry about the inside pics I was in a rush to eat and get out with the dog, will get another steak this week/next and post then.

KaHn
 
Medium ribeye cooked in butter for me. No salt till it's cooked as it toughens the meat. It's the only steak I love all the fat on. I'd take a nicely marbled ribeye over fillet any day.
 
I don't agree with the jus recipe. I just use red wine in the pan after and that's it - combined with the juices and correctly reduced, it'll produce a medium thickness, tasty sauce. :) I don't use ultra-cheap wine, but likewise I don't use anything over £10 from a supermarket.

Also I've only ever pan-fried steak - never tried fry quick then oven. I will give this a go because it seems a popular method.
 
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KaHn said:
No offense but will you just **** off, as I stated their is no right or wrong way to cook a steak, just cook it the way you like it, it has taken me a while to appreciate that everyone likes it differently so please stop going into threads and posting "this is the way everyone should cook it" or "you should only use........."



KaHn
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You're a fruit loop. That was well out of line seeing as his comment was praising some one else way of cooking and suggesting a way to decrease smoke.
 
Anewbe4u said:
You're a fruit loop. That was well out of line seeing as his comment was praising some one else way of cooking and suggesting a way to decrease smoke.
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He's a pleb and as such I have added him to my ignore list and hopefully will never have to see his posts again.

Also as stated the comment was more in relation to his actions in other threads.

KaHn
 
KaHn said:
He's a pleb and as such I have added him to my ignore list and hopefully will never have to see his posts again.

Also as stated the comment was more in relation to his actions in other threads.

KaHn
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Well at least you've been sensible and added him to your ignore list.

He clearly infuriates you.
 
Thanks for taking the trouble to add the pics.
Very nice thread and recipe method, although the comment about adding a little oil to butter as someone said does indeed work: it stops the tiny flat I live in from filling with smoke* :)



*Albeit really really nice smelling smoke :p
 
Good old Kahn - a man after my own heart! I've bookmarked the butchers as it's on my way home as well. I live in heaton, but work in Gosforth! Will look forward to dropping in...

Any other suppliers your recommend? I'm after a Lobster for Valentines day
 
You can always count on steak threads to bring out some disagreements :)

Youstolemyname said:
when i went to the Gaucho in Canary Wharf the waitress suggested that only fillet and rump should be cooked below medium as sirloin and ribeye need to get hot enough to melt the fat and add to the flavours. Never heard that before but who am I to argue with a specialist steakhouse
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I don't agree with this - but it depends on your definition of "medium". I can't remember at what temperature the fat begins to melt but either way, surely the flavour is going to end up being retained within the beef if it doesn't fully melt, otherwise it will end up in the pan instead?

On a bit of a tip for londoners - I noticed in Selfridge's Jack O'Shea has set up shop there now. He produces some wonderful beef and is a really knowledgeable chap - plus the prices are actually very reasonable imo.
 
KaHn said:
No decent steak should bleed, if it bleeds it hasn't been hung for long enough.
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You sure on this? Every steak I have cooked from my butchers and eaten in restaurants has had some blood when cooked medium to rare. My butchers is one of the best in the North West having won many awards for its meat.

Even over in the States where the steaks make ours look and taste like tinned burgers there was blood.

I can understand correct aging reducing the amount of blood that ends up on the plate but to have no blood on the plate at all is odd if not impossible other than by cremating your steak...
 
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