Spec me a steak

Elliot6267

Elliot6267

Elliot6267

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Joined
9 Jul 2009
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349
Location
Manchester
i don't eat much steak, but its pay day on Thursday, and i am looking forward to treating my self to a nice steak. i know how i like it [medium/well done] but what i want to know is what cut should i have.

also, what garnish?
 
Just make sure it has been hung, if it looks fresh, like it has just come off the cow leave it alone.

Alternatively, buy it and leave it in the fridge for 5 weeks.
 
It has to be ribeye for both texture and flavour for me.

I like a nice wholegrain mustard as a garnish. Onion rings and chips with a basic salad.
 
buy good meat.....never cook straight from the fridge or you will have a cold middle, enjoy your steak the way you like it, for me that would be Bleu. remember to rest it after cooking it. 50% of the cooking time.

This is worth a look http://en.wikipedia.org/wiki/Steak



let us know what you get.



rotters
 
OldCoals said:
Just make sure it has been hung, if it looks fresh, like it has just come off the cow leave it alone.

Alternatively, buy it and leave it in the fridge for 5 weeks.
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I don't think a fridge can provide the correct humidity for that. Best to buy properly hung beef and eat it within it's sell by date really.
 
Rib Eye and buy it from a butcher if you can as the cut is always better (and usually bigger). However there is nothing wrong with sirloin, it's what I have 90% of the time.

Leave it out for 30 minutes before cooking and ~5 minutes after.
 
had Steak tartare 2 months ago, simply delicious. very different to what your after but thought id share hehe....



rotters
 
mattyfez said:
There is no point buying good meat if you are going to have it medium/ well done. Just get something from tesco.
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Ok I sometimes say "Why ruin a good steak?" when someone mentions anything but rare but you know that is utter rubbish right?
 
How you cook it is as important as the cut itself as well although I do find with cheaper cuts it's better to have those on a more rare side as when they are well done they can just end up being slabs of rubber.
 
Buy a nice fillet steak from a proper established independent butcher.... not a supermarket butcher or a pre-packed steak.
Has to be well hung and dark in colour not bright red as this means it has not matured.
 
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