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Picanha
Medium rare (whole joint cooked and cut afterwards)
Reverse sear
Salt, salt and more salt. 24 hour dry brine in fridge.
Chimmichurri
Rib eye
T-bone medium rare.
Salt and pepper is all you need, let it rest after frying on a pan and cover it in the juices. No need for shite like pepper sauce.
A few raw onions goes well with it also.
Quote from: laoislad on January 25, 2026, 06:49:11 PMT-bone medium rare.
Salt and pepper is all you need, let it rest after frying on a pan and cover it in the juices. No need for shite like pepper sauce.
A few raw onions goes well with it also.
If you are a raw person.
Quote from: laoislad on January 25, 2026, 06:49:11 PMT-bone medium rare.
Salt and pepper is all you need, let it rest after frying on a pan and cover it in the juices. No need for shite like pepper sauce.
A few raw onions goes well with it also.
Agree on the sauce.
Chateaubriand.
Well done outside - med/rare inside.
Bearnaise sauce
Asparagus, carrot, creamy mash.
Argentinian Malbec
Sea Salt pre cook
These days, eating steak out is a luxury because of the cost.
Very rarely eat steak out as I much prefer picking my own meat and cooking it my way..
A nice thick fillet, 3 minutes high heat either side, put in tinfoil (covered with the sauce from cooking it)and in the oven for some minutes depending on how people like it
Steak prep, bitta black pepper and salt for seasoning bitta garlic rubbed in it.. Onions fried in the pan for flavor
It's expensive, kids were home the other week, 4 steaks was over £40! But that would be nearly the price of one dinner so still a bargain :o
best steak I had in a long time came from a local Centra who had steaks from a local butcher in the fridge.
A nice big Tomahawk which cost me £15.
Give it a bit of a sear in the pan in butter, on both sides and then put it in the oven in the same pan for a further 10 minutes.
Fell off the bone and still plenty moist with a little salt and nothing else.
Anybody try the auld cowboy butter on a steak. Some job. Would always have been just a good sprinkle of salt. But have to say the cowboy butter is damn nice, especially if you're unsure of the quality of the meat.
Has anyone tried Wagu beef?'
Rib eye all the way
Had Wagu in Japan last year.......................delish.
But rib-eye for weekend treat.
I would generally make a compound butter for any steak or joint I'm cooking and have done cowboy butter a couple of times.
Have started roasting garlic for making garlic butter. Four or five clothes blitzed into a half a lb of butter with parsley and some Worcestershire sauce is great.
Quote from: Denn Forever on January 26, 2026, 12:23:58 PMHas anyone tried Wagu beef?'
Tried it here. Wasn't that impressed. Found it too rich for my taste. Maybe that was the chef over seasoning it but there is a lot of natural fat in it. Plus I'm a fillet rare medium rare man so maybe it might suit a well done man better. If I was to try it again I'd probably want to BBQ one myself and I'd have a fillet on standby just in case.
The fat is precisely why wagyu is so prized. It gives off loads of flavour and essentially melts in your mouth like jamón ibérico. It absolutely wouldn't suit anyone to have it cooked well done.
Quote from: gallsman on January 26, 2026, 01:39:52 PMThe fat is precisely why wagyu is so prized. It gives off loads of flavour and essentially melts in your mouth like jamón ibérico. It absolutely wouldn't suit anyone to have it cooked well done.
Didn't think it suited me who likes it on the rare side either. Definitely didn't melt in my mouth and lots of waste on the plate afterwards. Just far too rich for my liking.
Not a steak eater at all. But the sight of a half raw steak with the blood practically running out of it is Pure revolting.
And the sight of pepper sauce as well , Would nearly make me boke
Quote from: AustinPowers on January 26, 2026, 02:22:04 PMNot a steak eater at all. But the sight of a half raw steak with the blood practically running out of it is Pure revolting.
And the sight of pepper sauce as well , Would nearly make me boke
Blood?
Quote from: Shamrock Shore on January 26, 2026, 01:05:17 PMRib eye all the way
Had Wagu in Japan last year.......................delish.
But rib-eye for weekend treat.
Heading to Tokyo soon and definitely looking to try some Wagu or Kobe beef.
Like a fillet and ribeye around home. Meat Merchant in Moira is some spot for meat lovers.
Quote from: AustinPowers on January 26, 2026, 02:22:04 PMNot a steak eater at all. But the sight of a half raw steak with the blood practically running out of it is Pure revolting.
And the sight of pepper sauce as well , Would nearly make me boke
A good dry aged cut of meat shouldn't have blood running out of it no matter what way it's cooked.
I would agree that I find Wagyu and Kobe quite rich, do not enjoy it as much as regular raised beef, particular grass fed grain finished.
I will cook rib eye, NY strip and filet at home regularly. Outside on the grill in the summer, inside in the cast iron pan with butter, oil, garlic. Sometimes use a steak rub I like from Omaha steaks - other times simply salt and pepper prep. Always with a nice home made peppercorn sauce.
Out for dinner will usually go for a Porterhouse if there is one on the menu.
Won a years supply of steaks in 2023 for a hole in one, a strange - yet tasty prize.
If I'm out now I'd rarely get a steak but I'd go for a fillet or maybe t-bone if it's on the menu. Medium or medium rare and usually with garlic butter.
At home we'd go for a rib eye cooked medium on a pan but if the BBQ is going I'd go for a think cut sirloin.
Usually use a local butcher too. Got big sirloins a few weeks ago and as I picked them out the owner told me they were from my brothers cattle so you can't beat that.
If you find yourself in the US be wary of ordering a Sirloin. Their sirloin is more akin to our rump steak. Our sirloin would be named NY strip over here
On the higher end I wouldn't bother with filet, I need a fairly fatty steak. Good sear on the outside but still nice and pink in the inside. If its rested enough it shouldn't be bloody. Plenty of salt, ideally Maldon Garlic salt. I dont trust the sauces they give you in restaurants so generally dont bother with them. Garlic butter or Chimichurri in the house for special occasions. Only ever buy from my local butcher who only does local produce. Its getting disturbing when you read about the supply chains they are trying to develop which will be at the expense of local farmers.
Made steak sandwiches last night with rump as there was no fillet.
Cheese, garlic mushrooms, onions, pepper sauce all on a bake at home ciabatta loaf. Made with home made chips and deli coleslaw.
10/10
Fillet steak is for pansies.
That's the ticket! Just what the body needs after weekend of boozing in Dublin
Quote from: Look-Up! on January 26, 2026, 04:18:19 PMQuote from: AustinPowers on January 26, 2026, 02:22:04 PMNot a steak eater at all. But the sight of a half raw steak with the blood practically running out of it is Pure revolting.
And the sight of pepper sauce as well , Would nearly make me boke
A good dry aged cut of meat shouldn't have blood running out of it no matter what way it's cooked.
Well, I was exaggerating a bit. But this steak craic where the meat is just shown the pan for a second before eating, would make you sick
Quote from: Puckoon on January 26, 2026, 05:50:23 PMQuote from: gallsman on January 26, 2026, 05:42:25 PMFillet steak is for pansies.
No tartare for you?
Ok, that's different and obviously allowable. It's not really steak either. Once you chop something up, it's by definition no longer a steak.
This thread is for cooked meat only!
A good tartare is hard to beat.
Quote from: AustinPowers on January 26, 2026, 05:48:59 PMQuote from: Look-Up! on January 26, 2026, 04:18:19 PMQuote from: AustinPowers on January 26, 2026, 02:22:04 PMNot a steak eater at all. But the sight of a half raw steak with the blood practically running out of it is Pure revolting.
And the sight of pepper sauce as well , Would nearly make me boke
A good dry aged cut of meat shouldn't have blood running out of it no matter what way it's cooked.
Well, I was exaggerating a bit. But this steak craic where the meat is just shown the pan for a second before eating, would make you sick
Blue steak done right is fantastic.
Quote from: BigGreenField on January 27, 2026, 12:02:47 PMQuote from: AustinPowers on January 26, 2026, 05:48:59 PMQuote from: Look-Up! on January 26, 2026, 04:18:19 PMQuote from: AustinPowers on January 26, 2026, 02:22:04 PMNot a steak eater at all. But the sight of a half raw steak with the blood practically running out of it is Pure revolting.
And the sight of pepper sauce as well , Would nearly make me boke
A good dry aged cut of meat shouldn't have blood running out of it no matter what way it's cooked.
Well, I was exaggerating a bit. But this steak craic where the meat is just shown the pan for a second before eating, would make you sick
Blue steak done right is fantastic.
Yep, love a blue steak.
I am by no means a good cook, but anyone can cook a great steak with the right prep and decent thermometer. Virtually impossible to balls it up. Its easy but requires a wee bit of time and planning. Id rarely get a steak out now unless its somewhere thats well known for doing good steaks. Ribeye would be a my favourite and I reverse sear them. This method works well for thick cut steaks and roasts as well.
24-48 hr before cooking, pat the meat dry, and dry brine it. About 1/2 teaspoon of salt per pound of meat, and rub all over. Leave them on a wire rack in the fridge uncovered for 24-48hrs.
Preheat your oven to around 110 degrees. Take your meat out of the fridge, put a rub on it if you want, and put it straight in to the oven. Leave it in there until the internal temp is around 46-49 degrees if you are looking for it medium rare. Probably takes about 30-40mins for 1.5" thick steak.
Take it out and straight in to a hot pan with butter. Put a fresh sprig of thyme if you want in there as well or whatever else. Baste the meat with the butter a few times while its cooking, and turn over after 2 mins and cook the other side for further 1-2mins. Take it off and its ready to serve straight away. Resting meat is a complete myth in terms of locking in juices and flavour.
What a strange hill to die on.
The youtube conspiracy theorists are now messing with our meat.
Love a good sirloin. Use to get an 8 oz with chips/mash, onion rings, sauteed mushrooms and peppercorn sauce for £8.95 back in the day!
Price of them now...going to a steak house here in California for my birthday and the cheapest is a 6 oz filet mignon for $45 and then you pay for all your sides! There's a tomahawk on the menu for $125
Quote from: HiMucker on January 27, 2026, 01:48:59 PMI am by no means a good cook, but anyone can cook a great steak with the right prep and decent thermometer. Virtually impossible to balls it up. Its easy but requires a wee bit of time and planning. Id rarely get a steak out now unless its somewhere thats well known for doing good steaks. Ribeye would be a my favourite and I reverse sear them. This method works well for thick cut steaks and roasts as well.
24-48 hr before cooking, pat the meat dry, and dry brine it. About 1/2 teaspoon of salt per pound of meat, and rub all over. Leave them on a wire rack in the fridge uncovered for 24-48hrs.
Preheat your oven to around 110 degrees. Take your meat out of the fridge, put a rub on it if you want, and put it straight in to the oven. Leave it in there until the internal temp is around 46-49 degrees if you are looking for it medium rare. Probably takes about 30-40mins for 1.5" thick steak.
Take it out and straight in to a hot pan with butter. Put a fresh sprig of thyme if you want in there as well or whatever else. Baste the meat with the butter a few times while its cooking, and turn over after 2 mins and cook the other side for further 1-2mins. Take it off and its ready to serve straight away. Resting meat is a complete myth in terms of locking in juices and flavour.
Are you trying to put people off!? 😂
Fire up the frying pan with a nob of butter, fire a decent seasoned steak on, turn it after while, do the other side... Plate 'er
Quote from: gawa316 on January 27, 2026, 05:54:23 PMLove a good sirloin. Use to get an 8 oz with chips/mash, onion rings, sauteed mushrooms and peppercorn sauce for £8.95 back in the day!
Price of them now...going to a steak house here in California for my birthday and the cheapest is a 6 oz filet mignon for $45 and then you pay for all your sides! There's a tomahawk on the menu for $125
Angel dust and steroids won't pay for itself you know
He's not wrong with the reverse sear, but it's only really useful (IMO) for thicker steaks and whole cuts of meat (pichana, tri tip, prime rib).
If you're cooking your steak in a pan, remember to combine oil and butter (preferably not olive oil). Butter has a lower smoke point than even olive oil and the solids in the butter will burn in the pan. Adding oil to the mix gives you some protection from that burn - and creates a decent base to make your sauce in the same pan.
Where does the constant supply of meat come from?
Chicken I can understand given the factory sheds, but meat needs cows in the field?
Quote from: Aaron Boone on January 27, 2026, 11:39:27 PMWhere does the constant supply of meat come from?
Chicken I can understand given the factory sheds, but meat needs cows in the field?
https://www.agriland.ie/farming-news/cso-2-annual-fall-in-the-number-of-cattle-slaughtered-in-2023/?utm_source=chatgpt.com
Big numbers.