Disappointing steak

[Patrick Bateman]

Is there anything worse? Don't get me wrong, a bad steak is still decent but it's all relative.

When you fork out £21 for an Aberdeen Angus Sirloin you'd expect something quite nice. When you can easily better the effort in the house with a £4 Asda steak it's hard not to feel robbed.

[redtwin]

I've given up on ordering steak unless I am in a steakhouse known for it's quality.

In a Pub or regular restaurant, no chance. I can do much better at home with a supermarket cut.

[Seti]

Aberdeen Angus as in the tourist traps around London.....?

[Patrick Bateman]

Neither.

[Dr G]

Agreed; needs to be truly outstanding to be good value. It's such an easy thing to do very well at home.

[mattdaniels]

Seti said:

Aberdeen Angus as in the tourist traps around London.....?

You mean Angus Steak House

[Mobile Chicane]

It's amazing how many restaurants in the UK can fk up steak. Even the mega-expensive places which claim their beef is pedigree, serenaded by virgins over ley lines, and they knew it by name.

Yet in France, even in the humblest of establishments, I've never had a bad one. Reason being, they employ decent chefs who know how to cook steak properly.

[evilmunkey]

Unless abroad i will only eat the steaks provided by my butcher, Meays at guiseley leeds. I have had them tell me they wouldnt sell me a t bone because it needed to be hung another week, but then turned me on to some lovely cuts , like Jacobs Ladder and other things. One thing i wont skimp on is a good bit of steak. and would never buy it from a supermarket.

[Flibble]

REstaurant steaks are mostly st. Also not sure why everyone goes for sirloin, never struck me as a particularly good cut for steak.

[Davey S2]

redtwin said:

I've given up on ordering steak unless I am in a steakhouse known for it's quality.

In a Pub or regular restaurant, no chance. I can do much better at home with a supermarket cut.

This although I don't buy steaks in the usual supermarkets now either. Costco sirloins are where it's at.

[Pferdestarke]

Flibble said:

REstaurant steaks are mostly st. Also not sure why everyone goes for sirloin, never struck me as a particularly good cut for steak.

Sirloin is a cut that makes commercial sense to butchers and supermarkets. It has relatively little fat and is easy to butcher and slice into even thin to medium steaks with little or no waste. Not a cut I'm very interested in at all.

[hairyben]

Dr G said:

Agreed; needs to be truly outstanding to be good value. It's such an easy thing to do very well at home.

This, times a million, it's so easy to DIY yet normally a dearer restaurant option it seems such poor value to me. Other half is gluten intolerant though so often choses steak as a no-brain safe option.

Fillet from (outstanding) local butcher, introductions to pan, yumyum. Occasionally the OH will make her lovely creamy peppercorn sauce but it's something I have to savour by itself too.

[HumbleJim]

Not keen on fillet, not enough texture. Show me a nice rare bavette any time (cheap cut too)

[Scantily]

Hardly ever order steak at a restaurant anymore, usually it's insanely expensive and I can cook it to my exact liking at home for half the cost, and that's with top quality meat from the local butcher.

[rich85uk]

this is the only place i order steak at if im out, nowhere else i have tried comes close

http://www.tripadvisor.co.uk/Restaurant_Review-g18...

[Don]

East London Steak Company. (Google)

Unusual cuts a speciality. Bone-in Fillet, sir? No problem...

Mmmmm. Get the T-bone. And the marrow bones. Roast up the marrow bones to make THE steak condiment. Smear beefy marrow over tender steak = Maximum Steak. (Marrow on toast also good).

Why would you go out? Minutes to prepare for the most wonderful culinary experience...

[iphonedyou]

hairyben said:

This, times a million, it's so easy to DIY yet normally a dearer restaurant option it seems such poor value to me. Other half is gluten intolerant though so often choses steak as a no-brain safe option.

Fillet from (outstanding) local butcher, introductions to pan, yumyum. Occasionally the OH will make her lovely creamy peppercorn sauce but it's something I have to savour by itself too.

'Introductions to pan'? Really?

[NPI]

Mobile Chicane said:

Yet in France, even in the humblest of establishments, I've never had a bad one. Reason being, they employ decent chefs who know how to cook steak properly.

Same (quality wise) in the US - even in chain restaurants and I'm sure they're not staffed by proper chefs at all.


Agree with other poster about Costco - always good.

[hairyben]

iphonedyou said:

'Introductions to pan'? Really?

Oh yes, really.

[ThunderSpook]

Mobile Chicane said:

Yet in France, even in the humblest of establishments, I've never had a bad one. Reason being, they employ decent chefs who know how to cook steak properly.

Are you talking mostly about Paris and other big cities? I've had steak in some of the industrial towns out to the west and it's truly some of the worst steak I've ever had to endure.