Your steak recipes

tebanski · 12 Jul 2007 at 04:40

Azagoth said:
Another medium-rare fan here, although personally I prefer a decent bit of Rump steak beacuse it has way more flavour than Sirloin or Fillet!

I agree Azagoth, Rump is a very fine cut and i often ignore any fillet options on menus because it can be so bland (even when cooked at home) but I do like a fine cut of sirloin, cooked well, with black pepper.

yum indeed....

TheDean · 12 Jul 2007 at 09:43

tebanski said:
I agree Azagoth, Rump is a very fine cut and i often ignore any fillet options on menus because it can be so bland (even when cooked at home) but I do like a fine cut of sirloin, cooked well, with black pepper.

yum indeed....

Agree. Rump is my fave also. Much more flavour, but make sure you rest it!!

Tefal · 27 Aug 2007 at 02:14

Quick question for an rib eye steak about an inch thick, should about 1 min either side and then 1-2 mins to stand be good for medium rare(more towardes the rare side)

Toryglen-boy · 27 Aug 2007 at 02:18

big slap of lean rump ...

Cover with coarse black pepper .... then steak seasoning

then sear on a GRIDDLE (very important that bit!) with no oil/fat etc.

serve with chips.

voila

Tefal · 27 Aug 2007 at 02:20

Toryglen-boy said:
big slap of lean rump ...

Cover with coarse black pepper .... then steak seasoning

then sear on a GRIDDLE (very important that bit!) with no oil/fat etc.

serve with chips.

voila

could have answered my question

Toryglen-boy · 27 Aug 2007 at 02:24

Tefal said:
could have answered my question

eh??

Tefal · 27 Aug 2007 at 02:27

Quick question for an rib eye steak about an inch thick, should about 1 min either side and then 1-2 mins to stand be good for medium rare(more towardes the rare side) - the reason for the bump

tom_e · 27 Aug 2007 at 02:37

Tefal said:
Quick question for an rib eye steak about an inch thick, should about 1 min either side and then 1-2 mins to stand be good for medium rare(more towardes the rare side) - the reason for the bump

id say 2-3 both sides and stand for 5

Toryglen-boy · 27 Aug 2007 at 02:42

blitz2163 said:
id say 2-3 both sides and stand for 5

quoted for truth

Azagoth · 27 Aug 2007 at 02:53

Due to this thread I'm goinf to have to go and get some steak for tea tomorrow. What'd you say I should do with it?

1. Fresh pasta carbonara

or

2. Garlic potato dauphinoise and Asparagus

NokkonWud · 27 Aug 2007 at 03:17

Zefan said:
Medium rare, only because some restaurants don't seem to know what medium is and totally overdo it.

I nearly always get it medium when I ask for it like that. I always ask for Rare or Medium Rare though, usually Rare now.
Best thing is, ask for Rare and then if you don't like it send it back for more cooking, especially as they have to use the best steaks for rare because it's obvious. They use the worst cuts for people who ask for well done

.

Tefal · 27 Aug 2007 at 03:19

My god this steak is good, 2 mins a side 5 min s to rest nice an pink in the middle and a ittle blood colected in the groves where the fat used to be (rib eye) but not oozing when cut.
Wonderfully tender too, cheers lads my first attempt at steak cooking has worked brilliantly

Now I'm sad i have no more steak

Neoni · 27 Aug 2007 at 03:30

Blue, Or Rare, With Blue Cheese, Fries, And Baby Tomatos still on the vine

Toryglen-boy · 27 Aug 2007 at 03:43

Neoni said:
Blue, Or Rare, With Blue Cheese, Fries, And Baby Tomatos still on the vine

damn!

thats some good eating, right there !!

Azagoth · 27 Aug 2007 at 03:53

Neoni said:
With Blue Cheese

Has to be a good Stilton for me.

Neoni · 27 Aug 2007 at 04:07

Toryglen-boy said:
damn!

thats some good eating, right there !!

i have that meal from a restaurant in the city about 1-2 times a month dependin on if im out and about.

jas72 · 27 Aug 2007 at 09:37

Zefan said:
Medium rare, only because most restaurants don't seem to know what medium is and totally overdo it.

fixed....

I used to eat by steaks like shoes in the UK but now I like nearly "bleu" which means it get's to sniff the pan before serving