THE STEAK THREAD, served a la Man

[paralla]

Heres another one I found in the back of the freezer and had on Sunday night

[Sticks.]

Well, I'm no chef, but I had a go at the F&M rib eye I mentioned above. We often have rib eye at the local gastro pub, but this was a lot less fatty and more tender than that. As tender as fillet, I'd say, and comparable in price. Not very good pictures.





As we'd planned to go to a firework display, for ease I opted for Tesco triple cooked chips. Very impressed.

[Halb]

[Tickle]

Cube of fillet, served with a gorgonzola cauliflower and garlic cheese.

[castex]

I don't usually do fillet but I do like the look of that little lot.

[Tickle]

castex said:

I don't usually do fillet but I do like the look of that little lot.

We usually have ribeye but Mrs Tickle has gone off fattier cuts whilst being pregnant! It was nice, cooked with plenty of butter!

Ribeye should resume again soon.

[castex]

She doesn't mind a bit of cauli slathered in gorgonzola though, does she?
Good effort, anyhow.

[g3org3y]

T Bone in Milan. Served rare (obvs).

[Grandad Gaz]

Tickle said:

Cube of fillet, served with a gorgonzola cauliflower and garlic cheese.

Can I ask how you cook that?

I like a thick chunk of fillet like that, but I don't seem to be able to cook it properly.

[Burwood]

Thick cuts are browned/seared in a hot pan. Finished in the oven

[tedmus]

Burwood said:

Thick cuts are browned/seared in a hot pan. Finished in the oven

Reverse sear on a bbq also works well.

[Tickle]

Grandad Gaz said:

Can I ask how you cook that?

I like a thick chunk of fillet like that, but I don't seem to be able to cook it properly.

It was reverse seared. Low in the oven with plenty of seasoning, tarrgon and butter all wrapped tight in foil. Then into a very hot pan and seared on all 6 sides.

Have a Google for reverse sear method, a sous vide is handy on really big cuts.

[Grandad Gaz]

Tickle said:

Grandad Gaz said:

Can I ask how you cook that?

I like a thick chunk of fillet like that, but I don't seem to be able to cook it properly.

It was reverse seared. Low in the oven with plenty of seasoning, tarrgon and butter all wrapped tight in foil. Then into a very hot pan and seared on all 6 sides.

Have a Google for reverse sear method, a sous vide is handy on really big cuts.

Thanks, I'll give that a go.

[illmonkey]

Last night, Bavette steak for £16. I asked for rare and it was a little too much. Cooked well, but think this cut needs more.


Bonus beef roast, cooked really well to get an even pink. Undercut the package cooking time and left it in foil for 20 mins. Resting is so important!

[anonymous-user]

Finally tried Flat Iron (took a photo but too dark). It was pretty bloody good and you couldn't even tell it was flank steak as it was so tender and soft. The only issue is the size! There's no way you can get full up on one steak



online pic but looked exactly the same.

[seyre1972]

No Photos - but had dinner in Hawksmoor Borough Market - 3 of us shared a 600g Chateaubriand, and a 500g Prime rib.

Massively disappointing tbh - Chateaubriand was luke warm, bearnaise sauce was actually cold (I've always had it warmed), we sent back 2 lots of fried eggs (really burnt on bottom, top more or less raw) They brought out sides we hadn't ordered, and ones we had had to be asked for .....

Triple fried chips were nice (freshly cooked), as was the creamed spinach ...... Friends beef dripping fires were again luke warm and got sent back.

My choice next time we meet up - and it will be Goodmans in the City !!

[number2]

seyre1972 said:

No Photos - but had dinner in Hawksmoor Borough Market - 3 of us shared a 600g Chateaubriand, and a 500g Prime rib.

Massively disappointing tbh - Chateaubriand was luke warm, bearnaise sauce was actually cold (I've always had it warmed), we sent back 2 lots of fried eggs (really burnt on bottom, top more or less raw) They brought out sides we hadn't ordered, and ones we had had to be asked for .....

Triple fried chips were nice (freshly cooked), as was the creamed spinach ...... Friends beef dripping fires were again luke warm and got sent back.

My choice next time we meet up - and it will be Goodmans in the City !!

Good choice re. Goodman's City. I used to be a frequent visitor and rated it very highly, but I've not been for well over a year or so now - I'd be interested to hear if it's still keeping up its standards.

[illmonkey]

Chateaubriand last night. £65, not worth it for quantity but was very good. Seemed to be slow cooked or sous vide maybe.

[scjgreen]

Chateaubriand from one of my favourite Local Restaurants. 😋

[Burwood]

I do like a chateau. Nice work