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cooked for how long?
what, if any, sauce or topping?
medium rare, but leaning more toward the rare
so steak frites
but i'm open to suggestions
with a pint/several pints of porter. Heaven.
Rare (towards blue)
in it's juices if the meat's been seasoned well
maybe some broc on the side
was in Brooklyn in a restaurant called St Anselm.
I had the butchers steak with garlic butter - medium rare. It was big, very tender and juicy, well seasoned and just enough char on the edges to add flavour.
On the side I had mash potatoes which had some greens mixed in, and drizzled in truffle oil. It was pan fried so a lovely crust formed on the bottom.
And then I had green beans. Seasoned and cooked on the grill.
The meal was absolute perfection. I think for two with some beers and wine the whole thing came to under $100.
The restaurant means you're sat around the grill and kitchen so you can see everything being cooked.
rare (sometimes like to buy a big bit of middle fillet and roast this, so you can cut into steaks, the outer ones being more medium/ medium rare, the inside being rare.)
If frying it, just deglaze the pan with some madeira so you can get the best of its juices. Totally depends on mood though, sometimes like a mustardty whisky cream, sometimes béarnaise. If roasting a fillet, there will be lots of juices, and I normally roast on balsamnic onions, so just make a reduction abot that.
Changes depending on mood and how voluminous the sauce is goin to be. If it's béarnaise, you have ot have chips. If there's no m,uch sauce, then a creamier potato.
like Lo-pan says, needs to be a showstopper red- either a busty Italian like an amarone or montepulciano d'abruzzo, or maybe even an earthy st emilion.
It's normally steak Saturday for us, I can't get myself organised enough to cook on a Friday night after a busy week.
Unusual ways of preparing or cooking steak.
I always seem to go for the same kind of steak when I'm out, or when I'm cooking and have become a bit unadventurous. Like, I hard;y ever go for rump or ribeye- are there special ways you should cook this?
Alsio, when I was in south America last year I LOVED the qway the braisilians cooked steak- it was like strips of meat that were so tender and served on a sizzler plate with onions. Which bit of cow would I need in order to be able to replicate this? do we have any south American cooking experts who can help here? I want to make it so badly!
wrapped it round some asparagus and then barbequed it
looked p good
similar to yours - korean style, on a hotplate with onions, then wrapped in a big leaf of some sort with a really zippy sauce is gr8
Must have been big asparagi!
get a round loaf of bread, cut off and keep the top, scoop out the inside.
cook 2 rare steaks, keep the juices.
put one in the bottom of the hollowed out loaf.
cook up mushrooms and onion to a thick paste in the juices with a splash of brandy and some bone marrow.
spread that on top of the first steak, then put the second steak on top.
put the bread lid back on.
wrap the whole thing in clingfilm and leave overnight with a weight on top.
then cut it like a cake and consume (with piccalilli)
I think my brain just exploded at that.
You can give them a really good seeing to on the outside in a pan for some char without overdoing the middle, then put in the oven to finish off. It defrosts and cooks perfectly. It sounds crazy but all the hipsters are into it, so it must be good.
Doesnt matter the cut of steak, normally have it with some cranberry sauce.
Your eastside steaks are way too eggy, and go a bit bobbly with a double dip.
Never understand how in Argentinian restaurants if you forget to ask for your steak rare/medium-rare they char it to a carbon-like texture.
Such a waste of good steak :(
I loved my steak in argentina, although we didn't eat anywhere fancy, so maybe the fancy way is to cremate it.
One of the first words I learnt there was 'jugoso'...often waiters seemed confused by it.
And even the fancy restaurants there are pretty cheap. The best steak I had there was less than £10.
Might as well close the boards for the rest of the day, ain't nobody beating that.
is the pinnacle of inverse snobbery.
I hate steak snobbery full stop- you should eat it how you like it, and to hell with what anyone else says. however, there's no denying that there is a degree of science behind the fact that certain cuts taste better a bit more well-done, and some are better on the rawer side. And that certain cuts, such as the fillet, are always going to feel like more of a treat than other parts of the cow, for good reason.
shall I add you to the hug thread?
fillet is SO BLAND
would p much eat most other bits I think
I'm not all that partial to fatty meat (although I love a wee bit of the fat on the sirloin) so I find some other cuts a bit overpowering for my palate and struggle to finish them, I never fail to finish a fillet though. I think the flavour of the neat is so lovely, almost aromatic.
there's a lot of fillet bashing goes on by people complaining that it's bland and boring and overpriced- apologies for lumping you in with that brigade!
OMG a lovely rare fillet. I want one now.
got devilled venison kidneys last week
fucking proper that was
I have venison and porcini casserole in the freezer at my folk's house. Love bambi.
Bone-in sirloin, rare...
Rubbed some chipotle marinade on it about an hour before cooking and added a bit of cayenne pepper.
My dad always told me to squeeze a little bt of lemon juice on your steak throughout cooking. Keeps the juices in or something? I don't really know what it does but it seems to get results- so I did that.
Had a bit of chilli mayo on the side for the chips + some steamed broccoli. Normally like peppercorn sauce but couldn't find any.
Chilean/ Argentinian red, Merlot or Malbec, is normally my choice, but I had a beer last night (M&S Cornish IPA).
i can't have beef because it makes me ill and my body rejects it (actually vomit after eating meat and i have inflammatory reactions) so just chips for me please
beef meat, #notallmeat.
today is going to drag
went to hawksmoor and my dad insisted on getting me a 30 oz t bone. had some anchovy hollandaise with it, plus some chips.
honestly didnt get THAT much out of it, and think steak MIGHT be a con
is a borderline con. you're paying top dollar for something with a very heavy bone on it, which also gets in the way of cooking the meat perfectly (less contact for the sear and messes with heat distribution too). could also be argued that fillet and sirloin benefit from slightly different cooking, fillet being best on the slightly rarer side.
with decent marbling
cut thick (3-5 cm)
cooked to med. rare with a good crust
served with mash or dauphinoise and some sort of greenery
mustard or bearnaise on the side
some sort of chunky red wine (might jump on the barolo bandwagon)
alternate option: onglet
and its too cold at night (plus I seem to have crocked my right knee/ankle)
#hot #take #truthbomb
but agree that there are loads of better, less fashionable cuts of meat in terms of cost:quality.
just letting y'all know