Where to get nice steaks from?
- Thread starter danlightbulb
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Soldato
I leanr't how to cook by my Mom years ago - That's why for years all my steaks were tacked onto sole of my boots - 25min is far to long.
After I got hang of it I started getting them from local farm shop - I use Sirloin and got really nicely cooked steaks - Then I had one bad batch from farm shop so tried Lidl.
If you pick though freezer you can find some nice ones and tonight's I said to wife I will cook this for 1 1/2 min each side - chickened out and did 55sec each side - wrapped in foil and put in warming oven till chips were ready - Perfect for me -Pink with slight smear of blood on plate - Very nice
My steaks are about 225g each -I can't eat more than that.
After I got hang of it I started getting them from local farm shop - I use Sirloin and got really nicely cooked steaks - Then I had one bad batch from farm shop so tried Lidl.
If you pick though freezer you can find some nice ones and tonight's I said to wife I will cook this for 1 1/2 min each side - chickened out and did 55sec each side - wrapped in foil and put in warming oven till chips were ready - Perfect for me -Pink with slight smear of blood on plate - Very nice
My steaks are about 225g each -I can't eat more than that.
Permabanned
Had some nice Irish steaks from Tesco. Nice yellow fat, this is what you want to look for as it means they're grass fed.
Soldato
try cosco
#5 is such a good point. I prefer ribeye because it has more fat and thus more flavour. But trying to eat that rare wouldn't be much fun. Truth told though I've never ordered a ribeye over medium-rare though. I'd be too scared it'll end up well-done. Don't want to take that chance!
I'll never forget the time I went to Hawksmoor with my (new at the time) co-workers. My boss, and the most senior person in the group ordered fillet steak, butterflied and well-done. I wanted to slap them round the face with it
fillet well done. god more money than sense and totally agree, blue is not always best. It depends on the cut how much fat how its distributed.
which is why i still rate rump so highly, nice fat layer on the outside that if you stand teh stea up you can render down and make delicious and then a pretty lean rest of the steak that can be done reasonably rare.
which is why i still rate rump so highly, nice fat layer on the outside that if you stand teh stea up you can render down and make delicious and then a pretty lean rest of the steak that can be done reasonably rare.
Because of this thread, I tried a couple of the steaks from Lidl yesterday (I normally only buy supermarket steak from M&S). Went for rib eye and fillet as they were the best looking ones in the meat fridge. Cooked on the BBQ, I was impressed. Good flavour from the rib eye although a little thin, and the fillet was very good. Lovely and tender and decent flavour for a fillet. Would buy again 
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I usually stick to the few butchers I get my stuff from, few decent ones in the town.
Haven't tried Lidl's yet, maybe I should try it out at least once.
Haven't tried Lidl's yet, maybe I should try it out at least once.
Soldato
Few weeks ago I bought a couple of gorgeous Sirloins from the best of the local butchers. Lovely they were.
Expensive, though, at £15 the pair (£30/kg), so followed up the next week with two from Lidl @ £9 for two. Mrs Cheesyboy preferred the Lidl ones, I favoured the Butchers ones, but not enough to pay the premium.
BTW, I've enjoyed steak so much more since reading on here (I forget who posted it, unfortunately) about dry-brining the steak at room temp for a few hours prior to cooking. And then following up with coating in melted butter before resting in a warm oven. It's changed my steak life (previously just chucked them in a pan, no seasoning: was crap).
Expensive, though, at £15 the pair (£30/kg), so followed up the next week with two from Lidl @ £9 for two. Mrs Cheesyboy preferred the Lidl ones, I favoured the Butchers ones, but not enough to pay the premium.
BTW, I've enjoyed steak so much more since reading on here (I forget who posted it, unfortunately) about dry-brining the steak at room temp for a few hours prior to cooking. And then following up with coating in melted butter before resting in a warm oven. It's changed my steak life (previously just chucked them in a pan, no seasoning: was crap).
I don't usually think supermarket steaks are great, but grabbed a Sainsburys taste the difference fillet steak the other day and oh my it was amazing. I don't know if it was the steak or if I just managed to season and cook it perfectly for once but it was so good, I would have been pleased if i had ordered steak in a restaurant and received that.
Soldato
Ordered an Argentinian meat feast box from Tom Hixons, waiting for it to turn up today. https://www.tomhixson.co.uk/argentine-meat-feast-box.html
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Soldato
Hey Bear, that looks DECENT. Would be interested in getting your opinion on this little treat and if you think it is worth it.
When you say freeze do you mean the mat was frozen?
I've always found frozen steak is ruined. It loses it's flavour and texture.
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I find the same they lose all their juice once cooked you can see it when you rest them.
I really like Costco steaks but they only come in packs of 4 so at least 2 would need to be frozen.
Soldato
I've bought meat from Tom Hixons before and it's all really good quality and full of flavour. If you haven't eaten Argentinean beef before , it's delicious. We had some rib eye on Saturday and it was superb.
It seems expensive but IMO it's worth it. Each joint comes as one large slab of meat so you have to cut it into portions but thats no big deal