Mangobreeders How to cook a steak Thread

LeJosh · 29 Nov 2008 at 21:02

Personally I'd marinade the steak in oil then heat a dry pan up. Then once both side are moderately cooked throw in some butter then spoon it over. All difference of opinions in food though. Minefield if you ask me.

mangobreeder · 29 Nov 2008 at 21:02

ganesh said:
Indeed, for that price i'd be suprised to get that much fillet. That certainly looks a lot like rump. Fillet in the supermarket is usually £6-7 for 200g or so.

Your well off the mark

Fillet steak in Tesco, is £22.98 a kilo

200g at 22.98/kg is £4.60

Mr_White · 29 Nov 2008 at 21:08

mangobreeder said:
After looking at the "How to ruin a steak" thread last week

You thought you'd make another?

Le_Petit_Lapin · 29 Nov 2008 at 21:15

Aberdeen Angus, 28 Day Matured, Dry Aged, Hand cut Fillet Steak

Who cares what way it was cut?

SiriusB · 29 Nov 2008 at 21:21

Just £4 for that big chunk of "fillet"?

I work on the Meat Counter in Sainsbury's and we sell Lancashire 7-Day Dry Aged and Aberdeen Angus, £25.99 and £31.99 per Kilo respectively - you wouldn't get a piece that big for just £4.20... nevermind 28 Day matured Angus! Was it on offer or anything? :/

I had steak for my tea tonight and it was luvverly!

A big thick chunk of Lanchashire Ribeye. Did a similar thing. Rubbed lightly with extra virgin olive oil [with a touch of garlic] and wacked a bit of salt and pepper on it. 3 minutes or so each side [was pretty thick lol] then let that bad boy rest for 5 minutes before tucking in with a plate of chips, woo!

mangobreeder · 29 Nov 2008 at 21:22

Le_Petit_Lapin said:
Who cares what way it was cut?

so you can get it precicely the thincknedd you want, rather then buying outof a polystrene pack, at a thickness a machine determines

Mr_White said:
You thought you'd make another?

its better than your steak thread

So far all bad comments are down to peoples personal preference, which i can live with.

SiriusB · 29 Nov 2008 at 21:23

Le_Petit_Lapin said:
Who cares what way it was cut?

Steak is nearly always hand-cut anyway

LeJosh · 29 Nov 2008 at 21:23

I thought fillet was a lot smaller? and round, that looks like sirloin to me. I could be very wrong though.

mangobreeder · 29 Nov 2008 at 21:26

SiriusB said:
Just £4 for that big chunk of "fillet"?

I work on the Meat Counter in Sainsbury's and we sell Lancashire 7-Day Dry Aged and Aberdeen Angus, £25.99 and £31.99 per Kilo respectively - you wouldn't get a piece that big for just £4.20... nevermind 28 Day matured Angus! Was it on offer or anything? :/

I had steak for my tea tonight and it was luvverly! A big thick chunk of Lanchashire Ribeye. Did a similar thing. Rubbed lightly with extra virgin olive oil [with a touch of garlic] and wacked a bit of salt and pepper on it. 3 minutes or so each side [was pretty thick lol] then let that bad boy rest for 5 minutes before tucking in with a plate of chips, woo!

This is the tesco fillet i have in the fridge £4.60 at 22.98 per kilo

LeJosh said:
I thought fillet was a lot smaller? and round, that looks like sirloin to me. I could be very wrong though.

sirloin will ahve a big strip of fat across the top

SiriusB · 29 Nov 2008 at 21:29

Wow. It must just look a lot bigger than it really is lol.

Le_Petit_Lapin · 29 Nov 2008 at 21:31

mangobreeder said:
so you can get it precicely the thincknedd you want, rather then buying outof a polystrene pack, at a thickness a machine determines

Dont buy my steak in a supermarket, so I wouldnt know...

LeJosh · 29 Nov 2008 at 21:32

Le_Petit_Lapin said:
Dont buy my steak in a supermarket, so I wouldnt know...

Butcher? BLoody hell *edit*

mangobreeder · 29 Nov 2008 at 21:34

SiriusB said:
Wow. It must just look a lot bigger than it really is lol.

It just not very thick,

caff · 29 Nov 2008 at 21:38

LeJosh said:
Personally I'd marinade the steak in oil then heat a dry pan up. Then once both side are moderately cooked throw in some butter then spoon it over. All difference of opinions in food though. Minefield if you ask me.

Yep, this is my method, sometimes I'll chuck a clove of garlic in with the butter.

LeJosh · 29 Nov 2008 at 21:39

caff said:
Yep, this is my method, sometimes I'll chuck a clove of garlic in with the butter.

Garlic in the marinade and some lemon juice. I do that i just couldn't be bothered editing it.

mangobreeder · 29 Nov 2008 at 21:40

Garlic? really?

hmmmm must try, shound like it would go well with a sirloin

Red Porsche · 29 Nov 2008 at 21:40

Everyones very OCUK tonight.

caff · 29 Nov 2008 at 21:41

Heh. Cooking steak is Serious Business.

Arjun806 · 29 Nov 2008 at 21:42

Never thought I'd see steak elitists

mangobreeder · 29 Nov 2008 at 21:43

Arjun806 said:
Never thought I'd see steak elitists

LOL, everyone on here is an expert on everything.