Recommend me a sauce for my steak!

[zakelwe]

I think I will try the stilton sauce for Friday, I bet it is rather good over some home made chips as well.

Andy

[ChapppeRS]

Peppercorn peppercorn peppercorn, no other sauce exists for me. (And I'm hoping that saying it three times summons a lovely plate of it in front of me)

[Jer_1974]

I did a load of Stilton butter last week that was very nice. Just mash Stilton and soft butter up with a fork. Stick it in some cling and roll it up into sausage shape and chill. I cooked the steak then put a few slices on and put in the plate warmer to go a bit soft and rest the meat. Yum

Will have to give the Marmite butter a go it sounds very nice.

Edited by Jer_1974 on Thursday 7th January 17:27

[staceyb]

escargot said:

I probably would put a sauce on a fillet, seeing as it tastes of fk all.

T-Bone is where the cool kids hang out.

Rib-eye

[Papoo]

staceyb said:

escargot said:

I probably would put a sauce on a fillet, seeing as it tastes of fk all.

T-Bone is where the cool kids hang out.

Rib-eye

SECONDED. It's that big blob of fat that runs through it that does wonderful things to the meat. Sends shivers of goodness down my spine. Grrrr...

[bazking69]

Well, I went with a half and half in the end.
One half good old fashioned black peppercorn sauce and the other a wholegrain mustard and white wine cream sauce. The latter was the money shot for me.

[dirty boy]

Was it fillet?

Anyway.

I chopped up my fillet into tiny 'bits' (around 1cm cubes) flashed them in the pan for a minute or two, then ran this through it..

1 tbsp dijon mustard
1 tbsp honey
1 tbsp cider (I used pear, as that was all I had)
1 tbsp olive oil
1 tbsp soy sauce
fresh chopped parsley
fresh chopped mint
slices of chicory

With chips.

As a variation.

[escargot]

Papoo said:

staceyb said:

escargot said:

I probably would put a sauce on a fillet, seeing as it tastes of fk all.

T-Bone is where the cool kids hang out.

Rib-eye

SECONDED. It's that big blob of fat that runs through it that does wonderful things to the meat. Sends shivers of goodness down my spine. Grrrr...

Good suggestion. I haven't had a ribeye for years. Must pay a visit to the butcher this weekend.

[Marf]

Another vote for Ribeye

And for sauce, chimichurri

http://www.asadoargentina.com/chimichurri-recipe/

[Pothole]

bazking69 said:

Well, I went with a half and half...cream...was the money shot for me.

EFextreme sniggery childishness

[ChapppeRS]

staceyb said:

SECONDED. It's that big blob of fat that runs through it that does wonderful things to the meat. Sends shivers of goodness down my spine. Grrrr...

I don't really like the taste of ribeye, every time i've had it, i've been wishing I'd picked rump. Maybe I'm a bit strange.

My favourite is Costco's rump. Best steak i've tasted and you get lots of it too

[Furberger]

Rib-eye, I concur

Edited by Furberger on Friday 8th January 11:57

[Papoo]

ChapppeRS said:

Maybe I'm a bit strange.

You are. Now get out

[ChapppeRS]

I'm very carnivorous though, so I don't really complain when i've got steak. A bad bit of steak is still better than the most "lovely" pile of veg next to it.

[Papoo]

You make a good point there.

On your marks...get set....


That ought to swing it.

[ChapppeRS]

**faints**

[collateral]

When I've had Bernaise I always end up wishing I went with peppercorn...tarragon doesn't go well with red meat imo

[Papoo]

ChapppeRS][NOWIKI said:

Aye, this be my favourite cut of meat. It's a standing prime rib roast of beef. If you chop it into slices before cooking, you get ribeye steaks, which is an entirely different proposition to the roast. Often you'll have the bones removed (especially in steak form, at this end of the rib section - look at the size of 'em bones!).

When I smoke up a prime rib, I cut the bones off (in one big section), and then tie them back on - gives you the benefit of cooking meat on the bone, then you just untie the bones for carving ease. Plus, the rib meat is a real treat!

Perhaps you may be interested in giving this a go - same cut of meat as a ribeye, entirely different when cooked as a roast..

[ChapppeRS]

Sure, invite me round. I'll give you an opinion...

[Papoo]

ChapppeRS said:

Sure, invite me round. I'll give you an opinion...

You are invited. BA are the only carrier to fly directly to Phoenix, but try to catch them when they're not striking.

If that isn't possible, there are a bunch of less convenient flights needing transfers in the Northeast US..

I actually (idiotically) purchased a 13 pounder 2 weeks ago. I am 'dry ageing' it for a few more weeks. It won't be bad, see if you can make it!