More Meat please! (Thread about good steak)

KaHn said:
The picture make it looks more red than it is.

I've had steak from this butchers before and I must admit it the nicest steak I've had (that I've then cooked myself).

If anyone is in Aberdeen its the butchers on Castlegate.

KaHn
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Damm....thought it was near me :(
 
KaHn said:
HEATHEN!

KaHn
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I beg to differ. I won't call you uncivilised for eating raw meat if you don't call me a heathen for eating cooked meat, fair? Different strokes ......... etc.

It does seem a bit strange going all the way to Florida to sit and eat Aberdeen Angus but you just don't get the size of filet here the you get there and even weirder, it works out cheaper. As for Butchers, my local in Wemyss Bay is pretty hard to beat and a wall full of accoloades more than backs this up.
 
eddiemcgarrigle said:
I beg to differ. I won't call you uncivilised for eating raw meat if you don't call me a heathen for eating cooked meat, fair? Different strokes ......... etc.

It does seem a bit strange going all the way to Florida to sit and eat Aberdeen Angus but you just don't get the size of filet here the you get there and even weirder, it works out cheaper. As for Butchers, my local in Wemyss Bay is pretty hard to beat and a wall full of accoloades more than backs this up.
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Sorry I am uncivilised, I admit that :D

Also if you want a fillet steak to be 0.9kg you can buy it from a butchers, you will be charged around 25quid for it, then just learn how to cook it.

Basically to make sure you don't burn the steak it will have to be cooked in the oven to cook it all the way through.

KaHn
 
Looks a tad red, or even pink-ish… Proper steak needs to have a nice dark mature look to it. I prefer 21 day mature ribeye, or a good cut of sirloin. Cooked for 2 – 3 minutes either side for a medium steak – depending on thickness…

I always take my steak out the fridge about two hours before cooking, and leave for five minutes wrapped in tin foil after cooking to allow the meat to tender back up again. Cooking cold steak means it shrinks too fast when cooked and goes tough, I also season it an hour before cooking….. Good old sea salt, cracked pepper with crushed onion or garlic…

I always griddle fry on a high flame heat, turned only once, to get even griddle marks on both sides, it won’t burn if you’ve got the heat just right..

I do like a good cut of steak… Last ribeyes I got cost me £12 for organic 21 day mature for a butchers, and it was amazing meat – costly but if you’re going to have steak dinner, then you’ve gotta do it in style..

Home-made onion rings, chunky chips, or wedges, a few peas, steak sauce, or just the juices from the steak – sorted..!!
 
Needs to be cooked far longer than that when on a low heat.

Blue is wrong. Rare is bad enough.
 
A good sized piece of meat, it looks a little too fresh and there doesn't look like there is a lot of marbling either. Sorry !
 
We all love a good bit of well hung meat.

I keep trying to pursuade my parents to pick up some quality steaks from the butchers rather than the stuff from Sainsburys or Tescos (or at worst Lidl/Aldi :o).

Enjoy your meal.

Actually, while we're on the subject has anyone ever had Kobe Beef while in the UK? Either from a restaurant or purchased and cooked at home? I had it while in Japan and it was the best stuff ever. I know it is expensive but would be worth it and still cheaper than going to Japan!
 
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AcidHell2 said:
That is a nice sizeable chunk of meat, looks a bit red though.
MMM steaK, I hope you will be making some onion rings and garlic mushrooms to go with that. Depending on the qaulity of the steak, it should be served blue. Although poorer quality meats you can get more flavour and better texture by cooking them more

As for me at sometime today/tomorrow I've got a lot of cooking.
Lamb patia
Kemma Nan
Onion Bahjis
Harrisa lamb and apricot
And a couple of hoi-sin and chicken pizzas (After buying os much lamb I couldn't afford duck)

All be portioned out and frozen down, for quick sublime meals.
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*correction: its keema naan :D
 
As i've said before the meat is a much darker colour, the camera doesn't do it justice with the flash on.

Also marbling in Fillet steak?

KaHn
 
isnt there anyone who likes it burnt to a crisp :( everyone seems to like it vampire style.anyone know any good recipe for pheasant as been craving it but only recipe i know for it is with leeks and cream.
 
~>Dg<~ said:
isnt there anyone who likes it burnt to a crisp :( everyone seems to like it vampire style.anyone know any good recipe for pheasant as been craving it but only recipe i know for it is with leeks and cream.
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pheasant unlike beef has to be served pink, so may not be the best meat for you.
 
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