The Steak Thread

[Look-Up!]

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.

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.

[AustinPowers]

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 

[JoG2]

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

Blood?

[JimStynes]

Rib 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.

[Look-Up!]

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

A good dry aged cut of meat shouldn't have blood running out of it no matter what way it's cooked.

[Puckoon]

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.

[clonian]

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.

[Puckoon]

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

[Last Man]

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.

[RedHand88]

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

[gallsman]

Fillet steak is for pansies.

[Milltown Row2]

That's the ticket! Just what the body needs after weekend of boozing in Dublin

[AustinPowers]

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

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

[Puckoon]

Fillet steak is for pansies.

No tartare for you?

[gallsman]

Fillet 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!