Mangobreeders How to cook a steak Thread

xarr · 30 Nov 2008 at 08:31

mangobreeder said:
That looks like american Wagyu to me, do you know how expensive that is, over £100 a kilo

Nope its a "USDA Prime 28-ounce dry-aged bone-in rib steak product sample from Lobel's"

http://www.lobels.com/store/main/item.asp?item=9

$62.98 so not cheap but thats an 800 gram steak from somewhere that looks overpriced.

It was more the cooking method not the steak. Slow(ish) cooked for a proper crust.

mangobreeder · 30 Nov 2008 at 08:45

http://www.lobels.com/store/main/item.asp?item=464

i know wagyu when i see it.

compare the marbeling on the pic of the wagyu ,compared to the steak on your link.

its about twice as much as standard steak

xarr · 30 Nov 2008 at 11:36

mangobreeder said:
http://www.lobels.com/store/main/item.asp?item=464

i know wagyu when i see it.

compare the marbeling on the pic of the wagyu ,compared to the steak on your link.

its about twice as much as standard steak

Read the link I posted, I quoted from the guy who cooked it, what possible reason would he have for lying? He is already waving his e-peen around with a massive expensive steak, surely if he paid even more for it he would have said? He also said it was a 28oz steak, Lobels do not sell a 28oz Wagyu bone in rib steak.
Normal beef (i.e not Wagyu) can have that much marbling, in general it doesn't but you can get lucky, Wagyu is more likely to have that sort of marbling but is not guaranteed.

OCdude · 30 Nov 2008 at 11:54

Not a fillet fan personally.

I prefer my meat with a bit more taste and texture......... i'm a RUMP MAN.

Fnar fnar

But seriously, it's cheap and yum (gotta love eating the fat too)

mangobreeder · 30 Nov 2008 at 12:54

xarr said:
Read the link I posted, I quoted from the guy who cooked it, what possible reason would he have for lying? He is already waving his e-peen around with a massive expensive steak, surely if he paid even more for it he would have said? He also said it was a 28oz steak, Lobels do not sell a 28oz Wagyu bone in rib steak.
Normal beef (i.e not Wagyu) can have that much marbling, in general it doesn't but you can get lucky, Wagyu is more likely to have that sort of marbling but is not guaranteed.

i could be wrong, but i have never seen meat with that much marbeling which is not wagyu.

I have brough wagyu twice in my life, and to be honest, it not worth the premium. The one i brought was £45

JBuk · 30 Nov 2008 at 13:11

mangobreeder said:
i could be wrong, but i have never seen meat with that much marbeling which is not wagyu.

I have brough wagyu twice in my life, and to be honest, it not worth the premium. The one i brought was £45

where did you buy the wagyu from?

I quite like the 21 day matured ribeyes from asda, £5 for about a 350gm steak but they are nicely marbled and quite thick cuts
the best ones in my area for sure

meghatronic · 30 Nov 2008 at 13:51

JBuk said:
where did you buy the wagyu from?

Selfridges used to sell it.

EDIT kobe, not wagyu (much of a sameness)

mangobreeder · 30 Nov 2008 at 14:13

JBuk said:
where did you buy the wagyu from?

I quite like the 21 day matured ribeyes from asda, £5 for about a 350gm steak but they are nicely marbled and quite thick cuts
the best ones in my area for sure

Harrods foodhall definately do, it, thats where i got mine from. Its around £125 - £150 per kilo. thats £40/45 quid for a steak.

If you in harrdos food hall though, get their Blackgold, ribeye. thats the best steak, easily available in london

Klo · 30 Nov 2008 at 16:19

As a general question, why do most people tend to like their steaks relatively rare?

I personally would go for the medium/well cooked boundary, don't like the taste of the blood.

Azagoth · 30 Nov 2008 at 16:23

Klo said:
As a general question, why do most people tend to like their steaks relatively rare?

I personally would go for the medium/well cooked boundary, don't like the taste of the blood.

For the same reason you like yours medium-well done, personal preference.

LeJosh · 30 Nov 2008 at 16:27

Peronal choice yeah, also well cooked is like leather and takes AGES to chew.

I need pink with tinges of red...!

Johnny Girth · 30 Nov 2008 at 16:50

These "how to cook a steak threads" should be banned. Different people like different cuts, different thicknesses, different levels of pink, different seasonings etc.

Pretty pointless really.

Mik3 · 30 Nov 2008 at 16:52

So sharing likes and dislikes / ideas are pointless?

Atrox Moris · 30 Nov 2008 at 16:54

It's steak. The only wrong way of doing it is if it's still running along and your hanging off the horns.

LeJosh · 30 Nov 2008 at 16:56

Or spit in the pan... *looks at mangobreeder*

Pookie Bear · 30 Nov 2008 at 16:57

Someone put a link on here which had instructions on salting the meat up to an hour before you start cooking. I tried it last night and it turned out really well. Had it with a tasty tomato salsa and pasta

OCdude · 30 Nov 2008 at 18:03

Doesn't that dry the hell out of it?

Johnny Girth · 30 Nov 2008 at 18:14

Mik3 said:
So sharing likes and dislikes / ideas are pointless?

No, but "explaining" to people the "correct" way to cook a steak over and over again is like telling people what their favourite tune is.

Abyss · 30 Nov 2008 at 19:04

OCdude said:
Doesn't that dry the hell out of it?

Yes. I disagree with salting a steak before cooking it.

Glaucus · 30 Nov 2008 at 19:12

OCdude said:
Doesn't that dry the hell out of it?

Abyss said:
Yes. I disagree with salting a steak before cooking it.

not at all. You are putting the steak in a searing hot pan the salt will do didly squat apart from improve flavour.
If you salted the steak and left it for ages before cooking you would be right, but that's not how you do it. Steak should always be salted before it's cooked.