THE STEAK THREAD, served a la Man
Discussion
good intro on steak cuts
http://www.eater.com/2014/11/11/7188321/learn-your...
and how different regions name them, our sirloin is their strip for instance, etc.
http://www.eater.com/2014/11/11/7188321/learn-your...
and how different regions name them, our sirloin is their strip for instance, etc.
Edited by Gandahar on Thursday 20th November 21:34
FredericRobinson said:
Hanger (onglet) for me, bags of flavour, tender, and half the price, so you can have steak twice as often.
I quite like Flat iron as well http://en.wikipedia.org/wiki/Flat_iron_steakFredericRobinson said:
Hanger (onglet) for me, bags of flavour, tender, and half the price, so you can have steak twice as often.
Me too along with bavette are my current favourite cooked rare with a nice onion and wine jus. You need to slice these cuts against the grain as otherwise can be chewy. Picked up an 1.1kg t-bone for me and the girlfriend a few weeks ago. Heavily seasoned, rubbed in olive oil and seared in a frying pan. Also seared the fatty edge at high temperature. Finished off in the oven and rested. Served with potatoes dauphinoise, stuffed mushrooms and green veg...
DUMBO100 said:
The Mrs is the chef in our house but she cooks an amazing steak, her trick is a couple of anchovies in butter over the both sides of steak and cook until they disappear. It works best with rare fillet steak, sounds odd but try it
Does she season the steak as well or just use the anchovies to season? Chris Type R said:
I quite like Flat iron as well http://en.wikipedia.org/wiki/Flat_iron_steak
Morissons have just started selling flat iron, got some yesterday, looking forward to trying it. This is best served sliced?Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff