The Steak Thread

[gallsman]

• Beef Cut
• Cook
• Method
• Seasoning
• Sauces

Go...

Picanha
Medium rare (whole joint cooked and cut afterwards)
Reverse sear
Salt, salt and more salt. 24 hour dry brine in fridge.
Chimmichurri

[In hiding]

Rib eye

[laoislad]

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.

[armaghniac]

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.

If you are a raw person.

[Tony Baloney]

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.

Agree on the sauce.

[bannside]

Chateaubriand.
Well done outside - med/rare inside.
Bearnaise sauce
Asparagus, carrot, creamy mash.
Argentinian Malbec
Sea Salt pre cook

[Truth hurts]

These days, eating steak out is a luxury because of the cost.

[Milltown Row2]

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 

[johnnycool]

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.

[trueblue1234]

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.

[Denn Forever]

Has anyone tried Wagu beef?'

[Shamrock Shore]

Rib eye all the way

Had Wagu in Japan last year.......................delish.

But rib-eye for weekend treat.

[gallsman]

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.

[Look-Up!]

Has 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.

[gallsman]

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.