THE STEAK THREAD, served a la Man

[Gandahar]

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.

Edited by Gandahar on Thursday 20th November 21:34

[0a]

God I'm so hungry now.

I agree regarding the chunky chips - wrong! Thin fries are where it's at.

[6th Gear]

Did some ribeye on the bbq last night with sweet potato.

[Chris Type R]

Hungry now, having seen that.

[slinky]

Friday night simplicity...

[mattdaniels]

Fillet but no carbs.

[DeuxCentCinq]

mattdaniels said:

Fillet but no carbs.

Just about to do the same - my diet app says sweet potato doesn't count as a carb...that true?

[JungleJim]

DeuxCentCinq said:

Just about to do the same - my diet app says sweet potato doesn't count as a carb...that true?

Sliming world counts sweet pots as sins if you have them on a red day

[mattdaniels]

DeuxCentCinq said:

mattdaniels said:

Fillet but no carbs.

Just about to do the same - my diet app says sweet potato doesn't count as a carb...that true?

I can't believe that, it's a starchy root veg, must be full of carbs.

[bazza white]

I put resting juices back into frying pan until they are dark brown and thick add a little butter and use this source over steak and chips. Only need a little as its very intense.

[slinky]

bazza white said:

I put resting juices back into frying pan until they are dark brown and thick add a little butter and use this source over steak and chips. Only need a little as its very intense.

I like your style Baz.. I'll be taking that on board for the next steak..

[MKnight702]

This thread is making me hungry. The only thing is, you are all cooking your steaks far too long for me!

I like my steak to be done very particularly.

1) remove from fridge.
2) warm to body temperature
3) serve.

At a push, step 2 can be omitted if really hungry.

[FredericRobinson]

Hanger (onglet) for me, bags of flavour, tender, and half the price, so you can have steak twice as often.

[Chris Type R]

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_steak

[jogon]

FredericRobinson 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.

[DUMBO100]

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

[KungFuPanda]

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...

[Chris Type R]

Nice. You're fortunate that you have a partner who will eat meat cooked to the same pinkness.

[jogon]

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?

[tedmus]

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?