The way some talk about it it's as if eating is akin to pure unadulterated bliss. Heaven on a plate. I mean yeah I've had steak a few times at various restaurants, everything from Sirloin to T-bone to Fillet and while it's nice and I do enjoy it, it's just beef to me. I don't like my steak too bloody so usually have it medium and some steaks are nice. Tender and easily chewed but then I've also had steak of good and supposedly the best cuts that I've had to chew endlessly and it's tough as old boots in some cases. Where's the major love from? Why do some people hold it up as the king of meat?
Probably going to upset some people. I don't get the intense love for Steak.
- Thread starter MissChief
- Start date
I've never quite seen the fascination with it either or having it bloody and the inconsistencies gets me - likewise I've had supposedly top tier stuff that has been either tough and tasteless or alternatively sometimes gorgeous and not so expensive stuff that has been better than any of the expensive stuff as well as sometimes being pretty much inedible as no matter how much I chew it just stays as a fibrous mush rather than breaks down.
While i don't mind steak, the best steak doesn't beat even average fish dishes. For me the best fish dish is as good as it gets, Halibut, Seabass and Monkfish among my favorites. Obviously just depends on taste, id rather have a good pork or lamb dish over steak also.
I've been sat in some restaurants and listened to others ordering and wondered if steak is just the easy choice for them a safe bet. If i'm somewhere good i always seek out the interesting options.
Steak i only ever eat at home, its not worth paying for in a restaurant.
I've been sat in some restaurants and listened to others ordering and wondered if steak is just the easy choice for them a safe bet. If i'm somewhere good i always seek out the interesting options.
Steak i only ever eat at home, its not worth paying for in a restaurant.
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If you're going to correct him at least use the correct name for it. It's myoglobin, not "meat juice".
The quality of the meat makes an enormous difference to the taste and texture. Dry aging helps to enhance the flavour too, so it's worth looking for steak with more marbling and aged for at least 30 days (the longer the better up to about 90 days).
Soldato
I bought some good quality sirloin from a local butchers last summer and, prepared well, it was phenomenally good.
Was pricey, though (about £14 for 3 steaks), and that was when the butcher had it on offer (priced equal to rump).
Since then, I've had lesser quality bits of Sirloin, and they're alright, but nothing to get too excited over.
I kind of prefer a nice slow cooked joint of beef, really.
Was pricey, though (about £14 for 3 steaks), and that was when the butcher had it on offer (priced equal to rump).
Since then, I've had lesser quality bits of Sirloin, and they're alright, but nothing to get too excited over.
I kind of prefer a nice slow cooked joint of beef, really.
Soldato
This times a thousand. After years of unknowlingly eating rubbish steaks, I only eat Ribeye steaks now that have been aged at least 30 days. You can actually get half decent ones from Aldi/Lidl too - although if I'm going to treat myself I get one from the local butcher.
Caporegime
- Joined
- 21 Jun 2006
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Don't do steak either. Marinaded chicken is where it's at.
Plus you don't really want to know what happens before hand to a lot of the meat you buy. Covered in puss, faeces, etc. Also when they are alive they are fed lots of crap which ends up making them ill and then they are pumped full of antibiotics.
It's only a matter of time before the drugs stop working and the animals and people eating them start dying.
Everything needs to go back to organic.
Plus you don't really want to know what happens before hand to a lot of the meat you buy. Covered in puss, faeces, etc. Also when they are alive they are fed lots of crap which ends up making them ill and then they are pumped full of antibiotics.
It's only a matter of time before the drugs stop working and the animals and people eating them start dying.
Everything needs to go back to organic.
Associate
Steak is nice but I wouldn't necessarily put it ahead of other equally well prepared dishes.
Steak is quite variable. Cheap steaks poorly prepared are pretty bland and bad texture, I much prefer a good burger. The problem is good steaks are expensive and they aren't foolproof to cook. Can be ruined quite easily. Once in a while I treat myself to a good steak forma real steak restaurant, 90day dry aged grass-fed USDA Prime Ribeye. But you pay $50-70 for a steak, and frequently would have to buy side dishes on top ($10 for a jacket potato etc). And when doing that I feel I need a good wine.
So the whole experience is quiet expensive in the end. Definitely amazing but you can pay much less to get a meal just as nice
So the whole experience is quiet expensive in the end. Definitely amazing but you can pay much less to get a meal just as nice
This is probably why you don't understand the fascination
I'm only slightly joking though. Medium steak may as well be well-done in my view. There's a huge flavour and texture difference between the two. Have a really good quality bit of meat done properly medium-rare (erring to rare) and you might change your mind. I do agree with the sentiment though... having been to Hawksmoor etc. a few times although it's great -- it is just steak.I know you mentioned organic at the end of your post but if you think what happens to beef is bad I'm betting the way 99% of chicken is kept is utterly horrendous. How people buy the crap cheap meat you get in Tesco etc. I do not know.
Soldato
Steak to me is a nice piece of meat (barring the bottom of the market), but never seem to be worth their price. Medium to rare is how I like them, but honestly, since trying some meat alternatives recently, I've had a lot of meats put into perspective.
I only really like chicken..
I only really like chicken..
Permabanned
Beef wellington(fillet steak) I did for christmas dinner instead of turkey was probably the greatest triumph in christmas history.
Problem is there are far too many badly cooked poor cuts of meat flying around.
also lol at fish > steak, just no.
Problem is there are far too many badly cooked poor cuts of meat flying around.
also lol at fish > steak, just no.
Soldato
I only really like steak if I've prepped/cooked it myself