Mangobreeders How to cook a steak Thread
- Thread starter mangobreeder
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Soldato
"Let me cook you a steak as a treat!"
"OK"
"One moment..." *hack-ptooie* SIZZLE
o.O
"OK"
"One moment..." *hack-ptooie* SIZZLE
o.O
Needs a minute each side then 20 minutes in an oven at around 100C!
20 minutes in an oven ??????
/chokes
Soldato
Soldato
Is that a fillet? Really?
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yes, and yes, we ahve already had this conversation, not all fleet are barrel cut, tiny tiny peices of meat.
looks like a lot of fat for a fillet cut
4 minutes, OMG what is wrong with you people??? lol
I like my steak pretty thick, so 4 minutes does it perfectly to medium-rare yet still leaves it slightly bloody in the middle.
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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.
Soldato
I'm intrigued! I've never tried that cut. Hi ho, hi ho.... it's off to the butchers I go.
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.
I've tried it but I used it for a wellington, wasn't that good really, although I'm a big fan of rib-eye so I find all other cuts inferior
Soldato
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.
Soldato
I don't see how you can go wrong with a steak tbh. I'm more impressed by people who can cook eggs really.
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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)
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
Soldato
Don't forget the arguments about the order. You must put the water in, then the bag, then the milk and sugar
Damnit, bag THEN water, you heathen!
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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.
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.
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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That looks like american Wagyu to me, do you know how expensive that is, over £100 a kilo