THE STEAK THREAD, served a la Man
Discussion
illmonkey said:
Defo go, lovely pub! The steak meal will feed over 2, we usually just forget the chips and nail all the steak!
Never really ventured into that side of town so no, I lived in north Oxford, recently moved out of town but still work in the centre. Just hassle to go the south & east of Oxford, but it's always worth the cab money to visit Magdalen arms!
If you want a good burger or Pizza, get to Rickety press in Jericho, hands down the best of each in Oxford.
Where do you live now? After several years in Headington I am now in Wantage.Never really ventured into that side of town so no, I lived in north Oxford, recently moved out of town but still work in the centre. Just hassle to go the south & east of Oxford, but it's always worth the cab money to visit Magdalen arms!
If you want a good burger or Pizza, get to Rickety press in Jericho, hands down the best of each in Oxford.
Bodrum Kebab is excellent, worth the trip - but eat in.
Might give Rickety a go at the weekend, cheers.
Can't see that steak dish on the menu... What do they call it? Is it pricey?
13aines said:
illmonkey said:
Defo go, lovely pub! The steak meal will feed over 2, we usually just forget the chips and nail all the steak!
Never really ventured into that side of town so no, I lived in north Oxford, recently moved out of town but still work in the centre. Just hassle to go the south & east of Oxford, but it's always worth the cab money to visit Magdalen arms!
If you want a good burger or Pizza, get to Rickety press in Jericho, hands down the best of each in Oxford.
Where do you live now? After several years in Headington I am now in Wantage.Never really ventured into that side of town so no, I lived in north Oxford, recently moved out of town but still work in the centre. Just hassle to go the south & east of Oxford, but it's always worth the cab money to visit Magdalen arms!
If you want a good burger or Pizza, get to Rickety press in Jericho, hands down the best of each in Oxford.
Bodrum Kebab is excellent, worth the trip - but eat in.
Might give Rickety a go at the weekend, cheers.
Can't see that steak dish on the menu... What do they call it? Is it pricey?
Never had an eat in kebab! May venture in and give it a go.
Steak is there: Hereford rib of beef, chips and béarnaise sauce for two to three £64.00
They do a lamb too, apparently excellent, but I'm not forgoing the steak to try it! Slow cooked lamb, gratin dauphinoise and pickled red cabbage neck for two £39.00
Rickety is a pub, for chatting and a few beers. We head out after work and split some food, then go into the bars in town. Ensure you get the truffle cheese fries, oh. my. god.
Tomahawk steak from Farmison. Nearly a full kilo. Left at room temperature all day then rubbed down with a four pepper and salt preparation.
Spice thingy left in for scale.
Cooked for 15 minutes off the coals with the lid down.
Then transferred until the hot side while I drank a quick glass of red...
And left to rest before serving (for two of us).
Spice thingy left in for scale.
Cooked for 15 minutes off the coals with the lid down.
Then transferred until the hot side while I drank a quick glass of red...
And left to rest before serving (for two of us).
Not wanting to derail the thread much but here goes.
I've only ever really cooked myself steak maybe 3-4 times. using regular supermarket sirloins as a treat. I'm contemplating getting 'frying steak' and gammon steaks as cheaper alternatives to then eat on a much more regular basis (like maybe 1-2 times a week as a dinner. Does anyone here make these?
how would it differ from cooking a regular sirlion medium rare? I suppose whacking the frying steak with a mallet over and over would make it tender enough for eating (looks like the supermarket have done this already sometimes), and making a gammon is like cooking a very thick piecec of bacon/pork loin. Long as I can start of cooking it tender enough to eat then i can practice getting it perfect.
I've only ever really cooked myself steak maybe 3-4 times. using regular supermarket sirloins as a treat. I'm contemplating getting 'frying steak' and gammon steaks as cheaper alternatives to then eat on a much more regular basis (like maybe 1-2 times a week as a dinner. Does anyone here make these?
how would it differ from cooking a regular sirlion medium rare? I suppose whacking the frying steak with a mallet over and over would make it tender enough for eating (looks like the supermarket have done this already sometimes), and making a gammon is like cooking a very thick piecec of bacon/pork loin. Long as I can start of cooking it tender enough to eat then i can practice getting it perfect.
ambuletz said:
… i can practice getting it perfect.
A regular rib-eye in the supermarkets is £4.50. 90 seconds per side in a frying pan with butter, not too hot. Remember Ramsey's famous words, "If it's brown it's cooked, if it's black it's f
ked!".Rump is as little as £2.50 but can be variable. Sirloin isn't worth the extra IMO.
grumbledoak said:
ambuletz said:
… i can practice getting it perfect.
A regular rib-eye in the supermarkets is £4.50. 90 seconds per side in a frying pan with butter, not too hot. Remember Ramsey's famous words, "If it's brown it's cooked, if it's black it's fked!".Rump is as little as £2.50 but can be variable. Sirloin isn't worth the extra IMO.
Halb said:
do you local source it all, or do you use the supermarché?
I have tried organic delivery, but when it's pretty much all you eat that's ruinously expensive! So it's the supermarkets, with one eye on fat content and the other on price. So it has been mince and now eggs to lower the cost.grumbledoak said:
I have tried organic delivery, but when it's pretty much all you eat that's ruinously expensive! So it's the supermarkets, with one eye on fat content and the other on price. So it has been mince and now eggs to lower the cost.
I have a local market I go to on a friday, the sort with a red-faced man that shouts out the end of an artic. Some good deals to be had if you buy a lot. Am testing out the wares.Speaking for the UK, how we have moved on in such a short time from rump, sirlion and fillet.
One mans bavette is another mans pasty meat, one mans picanha is another mans rump. All at twice the price, naturally.
Call me a cynic but I used to buy onglet at under £6 a kilo, proper bavette d'aloyau under £5 and rumps from the cap at £7.
Seems like these prices have tripled in a couple of years.
One mans bavette is another mans pasty meat, one mans picanha is another mans rump. All at twice the price, naturally.
Call me a cynic but I used to buy onglet at under £6 a kilo, proper bavette d'aloyau under £5 and rumps from the cap at £7.
Seems like these prices have tripled in a couple of years.
21TonyK said:
Speaking for the UK, how we have moved on in such a short time from rump, sirlion and fillet.
One mans bavette is another mans pasty meat, one mans picanha is another mans rump. All at twice the price, naturally.
Call me a cynic but I used to buy onglet at under £6 a kilo, proper bavette d'aloyau under £5 and rumps from the cap at £7.
Seems like these prices have tripled in a couple of years.
You are so right, I used to work in a butchers just marinating stuff and serving customers and my boss said onglet/hanger was crap, but I always fancied trying some of the "modern" recipes for it.One mans bavette is another mans pasty meat, one mans picanha is another mans rump. All at twice the price, naturally.
Call me a cynic but I used to buy onglet at under £6 a kilo, proper bavette d'aloyau under £5 and rumps from the cap at £7.
Seems like these prices have tripled in a couple of years.
I suspect it's a bit tricky to buy rump top cap as most butchers want it on the rump? My partners parents own a restaurant which does steaks on a hot rock, and they cut steaks totally different (almost like big cubes) and trim off most of the fat else it just smokes. That means I can easily (and for free
) get top cap.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff