THE STEAK THREAD, served a la Man
Discussion
What a thread.
I would like to ask a question on resting. I like my steak to be the same temperature as the rest of my plate (usually just chips !), I get how cutting into the steak after resting results in less lost juice, but to me that juice, plus some vinegar plus soaking the chips in it rocks. Does it really make that much difference to the taste of the steak?
Actually, wtf am I doing, I should just buy two steaks, rest one while I'm eating the other, then scoff the rested one for direct comparison!
I would like to ask a question on resting. I like my steak to be the same temperature as the rest of my plate (usually just chips !), I get how cutting into the steak after resting results in less lost juice, but to me that juice, plus some vinegar plus soaking the chips in it rocks. Does it really make that much difference to the taste of the steak?
Actually, wtf am I doing, I should just buy two steaks, rest one while I'm eating the other, then scoff the rested one for direct comparison!
toastyhamster said:
What a thread.
I would like to ask a question on resting. I like my steak to be the same temperature as the rest of my plate (usually just chips !), I get how cutting into the steak after resting results in less lost juice, but to me that juice, plus some vinegar plus soaking the chips in it rocks. Does it really make that much difference to the taste of the steak?
Actually, wtf am I doing, I should just buy two steaks, rest one while I'm eating the other, then scoff the rested one for direct comparison!
That's the attitude on this topic! But they must both be your usual size.I would like to ask a question on resting. I like my steak to be the same temperature as the rest of my plate (usually just chips !), I get how cutting into the steak after resting results in less lost juice, but to me that juice, plus some vinegar plus soaking the chips in it rocks. Does it really make that much difference to the taste of the steak?
Actually, wtf am I doing, I should just buy two steaks, rest one while I'm eating the other, then scoff the rested one for direct comparison!
f1ten said:
I'm liking this thread a lot given I had steak 4 times last week.
Hello kidney stones!I had steak a week or so ago, it was the end of the day, last cut of the meat (I can't remember what, rump?). Anyway, it was the worst bit of steak I've ever had. I cooked it as per (blue) and I didn't trust I'd not die, so grilled in until I couldn't see the pan through the smoke. And still tasted like a boot. I'd not have even given it to a dog, if I had one.
What's up with that? Could it have been 'diseased'? Is that even possible? Usually the best butcher in my town for steak too...
Crumpet said:
It pains me to say it but I've just had some of Asda's Wagyu sirloin and it was some of the nicest steak I've had outside South Africa. Nicely marbled and you could really taste the fat running through it. Not expensive either at about £5.50 for this piece:
WTF is Elvis Juice....Bill said:
I posted this in the dinner thread...
Got carried away in the farm shop, he had a small single rib sat looking lonely:
No, that would still be wriggling as you cut into it . Wrong in so many ways Got carried away in the farm shop, he had a small single rib sat looking lonely:
.Had Caribou head last week cooked outside on a log fire at minus 35 which was more appealing 
I've noticed something funny going on at Tesco's, one in 20 fillet steaks seems to be slightly Wagu, for instance this example
Now I don't really like fillet as not enough fat to give it some taste, the tenderness to taste ratio is too far tenderness. However a couple of months back I spotted another of these "Wagu" fillet steaks and cooked it for the Mrs as an experiment; always best to use someone else in these matters. I did it really hot seared and then a very gentle Alain Ducassse to try and melt the fat strands without going anything near medium.
Turned out to be a winner. I'm still far too set in my ways on fillet steak to risk it. Maybe a cut of this one though.
So there you have it, Tesco's might have some mutant Japanese cow giving good results on the overly expensive cut
Now I don't really like fillet as not enough fat to give it some taste, the tenderness to taste ratio is too far tenderness. However a couple of months back I spotted another of these "Wagu" fillet steaks and cooked it for the Mrs as an experiment; always best to use someone else in these matters. I did it really hot seared and then a very gentle Alain Ducassse to try and melt the fat strands without going anything near medium.
Turned out to be a winner. I'm still far too set in my ways on fillet steak to risk it. Maybe a cut of this one though.
So there you have it, Tesco's might have some mutant Japanese cow giving good results on the overly expensive cut
Edited by Gandahar on Saturday 11th March 16:21
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