Topic: steaks

[BIGdavalad]

Cant beat South Africa for steaks! Worked out at about equivalent to £5 for a 20oz T-Bone!

In an "expensive" place it was about £6 for a 12oz fillet!

All the steaks over there are gorgeous, no matter what the cut, compared to over here.

Have you tried any of the exotic meats? Antelope meat is lovely.

[ĦBasta Ya!]

Have you tried any of the exotic meats?

Yeah, I had a bad experience in Bangkok once. Not sure if that counts.

[BIGdavalad]

Yeah, I had a bad experience in Bangkok once. Not sure if that counts.

Was it very tender or was it just too tough?

[ĦBasta Ya!]

Was it very tender or was it just too tough?

Rock hard with a salty after taste.

[Tiger Tony]

Have you tried any of the exotic meats? Antelope meat is lovely.

Indeed, and hartebeest, wildebeest, crocodile, giraffe, ostrich, springbok, venison, warthog. Thats all I can remember, probably other stuff too!

[Tiger Tony]

Rock hard with a salty after taste.

Mate that is askin for sarcastic responses!!!!!

[ĦBasta Ya!]

Mate that is askin for sarcastic responses!!!!!

Here it comes,


Brace yourself,





WOOOOOOOOOOooooooooooooooooshhhhh

[BIGdavalad]

Indeed, and hartebeest, wildebeest, crocodile, giraffe, ostrich, springbok, venison, warthog. Thats all I can remember, probably other stuff too!

Had crocodile tail and venison, not tried the rest though. We've just has a South African lad posted into our place, I'll have to ask him whether he can get some of the others sent over.

Rock hard with a salty after taste.

Was there much sauce?

[♠Dirty Harry♠]

Rib Eye, 21 day dry aged.

Never tasted anything like it - available from this guy...

http://www.kettyleirishfoods.com/

(I design his packaging, but he supplys Gordon Ramsay and Jamie Oliver - if they're good enough for them...)

Rib eye is the best steak by a mile though - best flavour and tenderness. Lots of people think sirloin or fillet, but generally they'll be the people who've never tasted a good ribeye.

Finally, any fucker who eats a steak and further cooked than medium rare (or, pushing it, medium) is simply wasting the food, and will never enjoy the taste and texture of properly cooked steak.

Making my parents dinner next month, think I'm gonna get 4 of them special aged fillet, I will be scrutinising the packing too

[ĦBasta Ya!]

Was there much sauce?

Yeah, stilton and blue vinney.



(even I cringed at that one)

[sars]

Can't go passed T'bone on the bbq grill very very well done.....sorry, no signs of life at all. How much do you pay??? Most expensive cut from a butcher here - $17.95 per kilo. T'bone $14.95 p/k. Can't work out the pounds to kilo's thingo. Seriously, how much is it over there at ya' butchers?

[BIGdavalad]

Yeah, stilton and blue vinney.



(even I cringed at that one)

Nice, did you find that it just goes everywhere as you eat though?

[ĦBasta Ya!]

Nice, did you find that it just goes everywhere as you eat though?

Nah, I just gobbled it all and sent it down the hatch. Can't be a good bit of exotic meat.

[BIGdavalad]

Nah, I just gobbled it all and sent it down the hatch. Can't be a good bit of exotic meat.

Didn't waste a drop, good lad.

[lauz]

You buy fillet steak and then cook it well done?

I don't buy it, I also don't cook it.

[ĦBasta Ya!]

I don't buy it, I also don't cook it.

Who is this steak cretin of which you speak!

[Ste G]

I hate steak.

Hope this helps 

[lauz]

Who is this steak cretin of which you speak!

parents.

I have had steak Medium rare, was quie nice actually.

[Conde]

Some place called the milestone near mine sells -

BBQ Ribs, 10oz Rump steak, loadsa scampi and chips, heaven

[berrno3333]

Put my ribeye on a load of onions and mushrooms,season it and sprinkle oxo cube over the top.Foil on top of tray and slow cook in the oven,turnig it occasionally.

[jason23]

Mate - you REALLY should go to the link I've posted above and buy a pack off him.

 Extra Special Ribeye Box - £37.00
8 @ 10oz Ribeye Steaks packed in two's (min. weight 2.2 kg)
 
All Steaks Aged 21 Days +

over £4 per 10oz steak, but believe me, if you thought Tescos were good, these will be something else - best steaks you ever tasted (and probably not much more expensive than Tesco anyway)

Check your PMs

[jason23]

Check your PMs

Perhaps I should have checked mine first


How much would delivery cost?

[kiNki]

thanks nidgemo - might order some ribeye's.

i like gordon ramseys shows - dunno if i'll be able to cook them though to his standards.

[Barney_Rubble]

Sirloin - well done, preferably charred barbecued

[Hightown Phil]

Just had a lovely bit of rump.

Pinkish on the inside, runny. Lovely.

[Scully]

Tescos do 21 day aged organic Uraguayan steaks - can get a couple of decent sized steaks for under a fiver.

very very nice.

[Marcus6]

I generally like my steak as long as it has come from a cow. Medium rare. Peppercorn sauce. Lovely.

[dante]

argentinian steak, medium
salad on the side, mashed potatoes

[Immoral King Brian Blessed]

Ribeye? Bah, just the girly version of Prime Rib.

[elrojoyoda]

A t-bone for me or a fillet mignon if i could afford it, rib-eye also nice!

Like my steaks cooked v.rare

[Withnail]

12oz fillet with stilton,port and redcurrant sauce.the sizeof a small brick.mmmmmmmmmm

[WorldChampions]

Make that yourself? Looks good

[Withnail]

Make that yourself? Looks good

naa, we've got the best steakhouse in the world 5 miles away, went there last night.unbelievable ! had crayfish tails in thai pineapple sauce for starter 

[WorldChampions]

naa, we've got the best steakhouse in the world 5 miles away, went there last night.unbelievable ! had crayfish tails in thai pineapple sauce for starter 

Not a seafood man myself, that sounds revolting

The steak looks good though

[kmo1969]

Steak = me   

[Phil M]

Never knew there were so many different kinds!

[Alf]

rump

[Joshytoohotty]

For sheer taste nothing can whack a good cut of ribeye, sure you can pay more for "better" cuts but in the catering world we generally acknowledge that rib is best, the marbled fat through the steak keeps it moist and flavoursome while a genlte chef can keep it as tender a a fillet. You can all pay the extra for your fillet and sirloins if you want, but trust me, chefs eat rib!

Is right.

A mate of mine who thinks he's Gordan Ramsay is adamant that Sirloin is the best and that you cook it for 30 seconds on each side, it's not even possible to try and convice him that he's wrong.

It's all down to personal preference obviously but I love rip eye and always eat it given the choice, especially like it with a spicy glaze on the top.

[Phil M (ET Crew)]

Bored at work so sifting through some old threads and came across this one, a subject close to my heart!

Totally agree that for flavour you can't beat a Ribeye, especially off the BBQ. However I prefer to eat steaks blue (And as far as I'm concerned if a steak is leaking out a lot of blood its over cooked for me as it normally means the middle is starting to cook- I literally blast the outside and leave the middle raw to the point of being almost cold) So for home I tend to go for Sirloin as they come out quite tender the way I cook them, where as Ribeyes are a bit more chewy due to the fat.
No sauce, I just season with plenty of sea salt just before cooking. (I know this is not the done thing as some chefs claims it draws out the moisture but I don't give it time!)

For a treat at a restaurant I will go for Fillet, again blue and no fancy sauces - I want to taste the meat, not pepper os some blue cheese rubbish!

[Jebediah]

Did anyone watch the Heston Blumenthal programme last night? He cooked the 'perfect steak'. It involved cooking at 50degrees for 24 hours and having mushroom ketchup on the side...