Spec me a steak

fillet if its for a beef welington, rib eye for everything else. Find serlion and fillet miss the flavour the fat brings to the rib eye. Simple sauce, mayo +ketchup, stir well and eat. Can't see anyone add lemmon to their steaks.
 
Sirloin steak for me. Rump is nice as a joint, a lot more tender than top/silver side so ask for a corner rump joint for your next sunday roast, you won't be dissapointed. Rib eye i've always enjoyed more from roasted rib joints.

As has been mentioned, find a decent butcher who hangs his meat for a few weeks, when i worked in the trade we were always running a 3 week rotation for beef from delivery to use and the beef we received was already hung for 2 weeks before we received it (Orkney Island Gold organic).
 
Heathens, the lot of you !

Proper Kobe fillet seared black on the outside and left pink in the middle, not bloody, served with triple cooked chips.

Hard to source the right Kobe beef.

Try a farm shop rather than a city/town butcher and expect to pay about £15 - £20 for 2 decent aged fillets, the dryer they are the better but you can leave the steak uncovered in the fridge for a day or so to dry the moisture off a bit.

Have the butcher cut the fillets from the middle of the muscle.

Cook the steaks on a very hot griddle and use groundnut or grape seed oil, they are flavourless and burn at a much higher temperature then veg or olive.

Cook the steak from room temperature, rest it for as long as you've cooked it.

The triple cooked chips are a pig to get right but hands down the best interpretation of steak and chips.

Use pickled onion vinegar on the chips, too, and salt flakes not granulated chemical salt.
 
phartars said:
Heathens, the lot of you !

Proper Kobe fillet seared black on the outside and left pink in the middle, not bloody, served with triple cooked chips.

Hard to source the right Kobe beef.

Try a farm shop rather than a city/town butcher and expect to pay about £15 - £20 for 2 decent aged fillets, the dryer they are the better but you can leave the steak uncovered in the fridge for a day or so to dry the moisture off a bit.

Have the butcher cut the fillets from the middle of the muscle.

Cook the steaks on a very hot griddle and use groundnut or grape seed oil, they are flavourless and burn at a much higher temperature then veg or olive.

Cook the steak from room temperature, rest it for as long as you've cooked it.

The triple cooked chips are a pig to get right but hands down the best interpretation of steak and chips.

Use pickled onion vinegar on the chips, too, and salt flakes not granulated chemical salt.
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www.alternativemeats.co.uk for Kobe ;)

We do triple cooked chips at work, first you boil them slowly so they don't fall apart, but cook soft, allow them to cool right down to make them more solid, then cook at 125 degrees till very lightly cooked, again, allow to cool again, then finally cook them at 170-185 degrees till they reach your desired colour, perfect triple cooked chips, crispy on the outside, fluffy on the inside. Also, use Maldon sea salt to season.
 
I prefer porterhouse and rib eye myself. Sirloin is also excellent. Porterhouse and rib eye tend to have a bit more fat between the grain of the meat than sirloin which in my opinion makes for better flavour and texture. I like my steaks well done then left to rest for 5 minutes to get the best combination of taste and texture.

Pepper sauce recipe.

Place your steaks onto a plate of roughly chopped rosemary, coarse salt and coarsley crushed pepper. Push the steaks into the mixture to pick up the rub, one side should suffice but make this the first side you cook.
Cook the steak to your own preference but only turn it once, twice at most and take from the pan to rest..
Add to the pan a 1/2 table spoon of coarsley crushed pepper. Fry for 30 seconds.
Deglaze the pan with 2-4 tbsp of red wine. The alcohol may light so don't lean over it.
Add 1/4 pint of beef stock. Knorr stock pots are good, fresh stock is better but avoid cubes. They're okay for stews but taste to "industrial" for quickly cooked sauce.
Assuming your pan is on mega hot boil off the sauce to half it's volume then turn down heat and add 2tbsp of double cream and stir in bringing to the boil.
Pour in the juices from the plate the steaks have been resting on. Stir, taste, season and serve.
 
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Haircut said:
http://www.goodmanrestaurants.com/
Has American steaks, so is probably similar to what they're used to.
Never been myself, but have heard it's comparable to the Hawksmoor
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Went last week:
http://a.yfrog.com/img837/5333/2dng.jpg

1kg porterhouse, grain fed. nom nom nom

Goodman is the best steak i've had so far in London - sides are also great, I'd highly recommend it. For beef they do a good selection of american grain fed, irish/british grass fed and sometimes wagyu depending on availability.

As for Donald Russell - I admit i've never ordered from them, but their prices, to me seem crazy. £40 for 4 x 250g rib eye steaks? That's about the same price as american prime that I can sometimes get from Jack O'Shea - who supply Goodman and many other top London restaurants - and more expensive than their "standard" 5 week aged irish black angus.

Oh and as for cuts - Rib-eye/Porterhouse/T-Bone/Flat-Iron for me. Flat-iron is fantastic if you can get it and usually about the price of rump
 
For chips get some Aunt Bessies homestyle chips and some Nandos Peri-peri chip sprinkle. Cooked right in the oven, these taste fantastic.
 
Rotty said:
Off here for a bone in Ribeye next Wednesday - yun :)

http://www.delfriscos.com/las_vegas-menu.php
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Seriously mate, try the one at the Encore as well. I had Steaks all over California and in three places in Vegas- including The Circus Circus steakhouse and the bone in ribeye in Cafe Society in the Encore was just on another level to anything we ate.
 
Have it for lunch then! It's seriously that good.

The Banana Split dessert they do is amazing too. Frozen bananas on sticks dipped in different kinds of chocolate that is allowed to set. You then get a huge bowl of ice cream with popping candy it it to scoop up, served in a kind of waffle cone thingey.

Om, nom, nom...
 
lbratch said:
Is there any truth to this American steaks being better than British steaks rumour? If so, tell me about it.
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Can't answer re the steaks themselves but in terms of steaks cooked in steak houses then you the difference is absolutely massive
 
There must be some disadvantage to the American way then, right? If there was a genuine, measurable superiority to that way, then everybody would adopt the method! Not doing so would just be insane...
 
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