How do you like your steak ?

Rew · 11-03-2014 5:34pm

Loire wrote: »

@REW,

I actually have a cut just like that in the freezer - would you mind posting a link to the recipe?

Thanks,
Loire.

Here is the recipe:

http://www.theguardian.com/lifeandstyle/2011/dec/14/slow-roasted-rib-of-beef-with-bone-marrow-sauce-recipe

I made the sauce as well, it was ok but not amazing. Get your self a thermometer with an oven safe probe (like the one he endorses or a cheaper version of it http://www.amazon.co.uk/Heston-Blumenthal-Precision-Digital-Thermometer/dp/B004NNUUWS/ref=sr_1_7?ie=UTF8&qid=1394555333&sr=8-7&keywords=digital+thermometer+kitchen+probe)

The cooking time was way off for me, 5-6 hours was def not enough and I have a decent fan oven. id say give your self 8 hours and if its not at 55 ramp it up to 70 or 80 degrees for a few mins and it will come up. As long as you don't go crazy with the temp and you get it out when it hits 55 you will be Ok. Resting is important. I rested it for a good 45 mins with 2 layers of tin foil in a very warm kitchen.

When I carved it the board was practically clean, no one would believe I had caved a rib roast on it no "blood" or other juices as it was all still in the meat.

Dubl07 · 11-03-2014 5:35pm

draiochtanois wrote: »

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Really? Why? I find Angus is juicier and has more flavour.

Dermighty · 11-03-2014 5:36pm

Very rare bordering on blue depending on the cut of steak.

Tayla · 11-03-2014 6:20pm

the beer revolu wrote: »

I've no problem with someone not wanting any pink in their steak if it's an issue for them but I hate the way so many well done eaters go so far past that point when cooking a steak that it is hard and dry.

Why do you hate it though? That's how that person eats their steak, that's how they like it and they're the ones who are eating it!!

the beer revolu · 11-03-2014 6:34pm

Tayla wrote: »

Why do you hate it though? That's how that person eats their steak, that's how they like it and they're the ones who are eating it!!

Lots of people cook a certain way because they don't know any better, not because it is really the way they like it.
I've seen someone repeatedly stabbing steaks with a fork leaving all the juice escape into the grill pan. They didn't do this because that's how they like their steak - they did it because they thought that was what you should do.
Likewise, many people cook steak for far too long, not, I believe, because they actually like it that way but because they mistakenly believe that it will be red/pink if they cook it for any less time.

StripedBoxers · 11-03-2014 7:34pm

Thanks to this thread I will be having a delicious steak tonight, with a hot pepper sauce. Might even make a few chips to go with it.

I am pie · 11-03-2014 7:55pm

I hate the word "steak" , covers everything from thin cuts with no fat which should be cooked in sauce, to stewing steak to sirloin, striploin and t bone. I want to know where on the cow that cut is coming from before I cook it, and if I have a choice I wouldn't mind knowing what that big fcker has been eating (grass or feedlot). Ideally, depending on the cut, I'd like to know it has been hung for a few weeks.

"Steak" in it's multi use form only allows people to rob you blind for cheap cuts of meat which they slather in salty or spicey sauce to hide the quality of the meat. No problem with that so long as it priced accordingly.

You want a good think sirloin, plent of fat on one side, nice marbling inside, preferably 21 days hung. Nothing in the pan, just rub the fat of the meat against the pan before it's cooked. You need a really heavy set skillet, not a thin airy fairy frying pan if you can help it.

Throw a bit of salt on it, let it sit out to room temp, get the pan good an hot. 2 and a half mins each side. No sauce, no pepper, just taste the quality of that mighty beast. Douse your gob with a a good sturdy wine.

For a change ask your butcher to give you a big lump of rump cap or top sirloin.Chop it into fairly wide slices, score the fat, get her salted and peppered, lash on whatever other spices you fancy with meat and get it skewered up. Don't skewer it like your traditonal square cuts, you want big long strips you can bend (fat on the outside) and skewer in kind of a C shape. Get that over the bbq, coals only, red hot...no smoke no flame. Happiness will prevail. The wider end of the top sirloin will be a bit tougher, towards the tail (it's the whack of meat that runs up to the tail on the cow) is unbelievably good.

Don't get me started on short cut beef ribs on the bbq.

Fck right off with your "steak"

finix · 11-03-2014 8:06pm

I think Fillet steak is the most expensive cut but what is the cheapest and how would you cook it ? I think slow is good but could be wrong ? what could you get for 5 euro ? Sirloin, Round ?

kingtut · 11-03-2014 8:14pm

I like my steak to be well done (although I have accepted medium to well in the past).

It amazes me the amount of people here who think/assume/say that well-done means cremate the steak. Well done steak is steak that is cooked all the way through which DOES NOT mean burning it! Any chef / cook who burns a steak that was ordered well done really has no clue what they are doing.

Hootanany · 11-03-2014 8:16pm

Whats it called over here?
Many thanks in advance.

Melendez · 11-03-2014 8:23pm

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OldMrBrennan83 · 11-03-2014 8:27pm

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TPD · 11-03-2014 8:28pm

According to the picture posted earlier, I like my steak medium. I find the texture isn't as appealing any rarer.
I really must eat steak more often...

finix · 11-03-2014 8:29pm

Patww79 wrote: »

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Ah no, That's animal abuse !

Melendez · 11-03-2014 8:31pm

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username123 · 11-03-2014 8:40pm

I like it rare, medium, well, depends on the cut.

Unfortunately my stomach has deemed that more than a little amount of rare is not a good thing and the old mildly irritable bowel flares a bit so I more often go for medium.

Can't stomach a lot of red meat, only have steak 3 or 4 times a year.

Rew · 11-03-2014 8:46pm

finix wrote: »

I think Fillet steak is the most expensive cut but what is the cheapest and how would you cook it ? I think slow is good but could be wrong ? what could you get for 5 euro ? Sirloin, Round ?

Im very fond of beef cheek but its not a steak cut

Dubl07 · 11-03-2014 9:25pm

I am pie wrote: »

Throw a bit of salt on it, let it sit out to room temp, get the pan good an hot. 2 and a half mins each side. No sauce, no pepper, just taste the quality of that mighty beast. Douse your gob with a a good sturdy wine.

Room temp first, salt just before frying.

OldMrBrennan83 · 11-03-2014 9:37pm

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dee_mc · 11-03-2014 9:40pm

Patww79 wrote: »

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Fresh crusty bread, mmmmmm! And maybe a few chunky chips on the side if we're being particularly decadent

fiddlechic · 11-03-2014 9:46pm

At home: 0
Bernaise sauce. (made with my amazing boards.ie discovery - http://ruhlman.com/2011/08/easy-bearnaise-sauce-recipe )
Spinach/rocket salad with balsamic dressing OR wilted spinach.
Fries optional - either shoestring or sweet potato.

Out:
Onion rings - but only the super thin ones like in Shanahans. Don't like the chunky ones.
Any fancy veg side that the restaurant might have.

Sometimes I will have paris butter or chimichurri, depending on where I am. But 80% of the time, it's bernaise.

Dubl07 · 11-03-2014 10:26pm

fiddlechic wrote: »

At home:
Bernaise sauce. (made with my amazing boards.ie discovery - http://ruhlman.com/2011/08/easy-bearnaise-sauce-recipe/)

I like Bearnaise. I can't make it though and your link doesn't work.

fiddlechic · 11-03-2014 10:35pm

Dubl07 wrote: »

I like Bearnaise. I can't make it though and your link doesn't work.

Should work now!

The Hill Billy · 11-03-2014 11:10pm

Steak, juices from the pan, a few slices of white bread & slices of raw onion. A bit of each on every forkful - magic!

janmaree · 11-03-2014 11:25pm

I like mine very rare and prefer to cook it myself at home! Generous inch thick, good layer of fat on the side and well hung. Salt, pepper, garlic and rubbed all over with a few drops of Lea and Perrins then about 2 mins standing on its side on the fat on a dry, hot, cast iron pan until the fat has rendered and developed a nice brown colour. Then sear in its own fat for about 2 mins on each side and that's it. I like a baked potato with it, properly baked in the oven with a lovely oiled, crispy skin - chives, butter AND sour cream.:o

I'm probably wrong on all fronts but it tastes very good when cooked in its own fat, rather than oil. Just my choice, for what it's worth.

MissFlitworth · 11-03-2014 11:28pm

janmaree wrote: »

I'm probably wrong on all fronts but it tastes very good when cooked in its own fat, rather than oil. Just my choice, for what it's worth.

If you're wrong here so am I.

Muahahaha · 12-03-2014 3:46am

For steak lovers like myself I'd suggest checking out sous vide cooking. You just whack the steak seasoned into a freezer bag, vacumn pack it and then cook it in a water bath at a temperature according to your preference, eg for rare (50 degrees), medium rare (55 degrees), etc. Because you control the temperature precisely the steak is always done to perfection.

It is also a good bit more flavoursome than frying alone- steak meat only needs to reach 55 degrees to get to medium rare but in order to achieve that with a frying pan you've got to put your tender meat into a temperature of 250 degrees and above. What in effect youre doing is sending the flavour up in smoke and cooking a good bit of flavour out of the meat as you fry it in temperatures far hotter than it's cooked temperatureWhereas with sous vide you're only ever bringing the temperature up to the desired level and never heating tender meat in the excessive temperatures that frying calls for.

Joseph291987 · 12-03-2014 4:32am

I like medium rare,but dont order it much as I personally think steak is hugely overated.

Ms Pejorative · 12-03-2014 7:17am

duploelabs wrote: »

If someone says to you that it's blood coming from their steak (or whatever meat) then disregard any other food knowledge that's uttered from their mouths, this also applies to oil in boiling water for pasta and cream in a carbonara

Ah, I don't know about that.

I wouldn't say someone who talks about bloody steak knows nothing about food. Bit silly to suggest that.

And re: the oil in pasta water thing. In a normal saucepan, yeah, there's no point.

But I believe the idea behind putting oil in the water is that you use a pasta pot* and when you lift the strainer part out the oil coats the pasta as the water moves through the bottom of the pot.

* One of these yokes:

BetterThanThou · 12-03-2014 7:29am

I like blue steak, preferably flame grilled, but non flame grilled is fine as well. Very rarely, I'll have peppercorn sauce and onions with it, but usually I just like the plain steak and feel adding anything to it ruins the flavor. Usually I'll have it with a side of brown rice, but I feel the best side for it is chips with peppercorn sauce on the side for dipping them. There's a place in the Epicurean Food Hall in Dublin, Brazillian Fusion Grill, flame grilled sirloin steak with a side of chips, rice, salad and peppercorn sauce for a tenner. Big portion too. One of the best steaks I've ever tasted as well, definitely the best value for money, the only down side is the cheap atmosphere, but for the price, that doesn't matter.

dobman88 · 12-03-2014 7:32am

When I cook mine at home, I like to get a nice big piece that fills the plate and put the spuds and veg in a bowl beside the plate and the sauce in a seperate bowl too. If I have mushrooms or onions, they will go on with the steak but other than that, it gets its own plate.

anewme · 12-03-2014 8:18am

Speaking of steak, Lidl have 2 Inisvale striploins for 5.99 this week instead of the usual 8.99. Got a pack yesterday evening and had steak and salad last night. Cooked medium rare. Yum.

duploelabs · 12-03-2014 9:01am

Read this thread back and Thank you for proving my point.

Ms Pejorative wrote: »

Ah, I don't know about that.

I wouldn't say someone who talks about bloody steak knows nothing about food. Bit silly to suggest that.

And re: the oil in pasta water thing. In a normal saucepan, yeah, there's no point.

But I believe the idea behind putting oil in the water is that you use a pasta pot* and when you lift the strainer part out the oil coats the pasta as the water moves through the bottom of the pot.

* One of these yokes:

the beer revolu · 12-03-2014 9:27am

While chips or some form of fried spuds are great (rosti, in particular) I do love the summer time evening meal of steamed new potatoes, steak and a simple green salad with homemade dressing. Obligatory glass of red, too.

Lovely Bloke · 12-03-2014 10:18am

I don't like red wine - never could get used to the tartness of even the sweetest ones.

Is there such a thing as a white to go with steak?

Personally I prefer beer. Flame seared blue steak, chips and beer, what's not to like?

Melendez · 12-03-2014 10:22am

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duploelabs · 12-03-2014 10:31am

You should try a study red with a good tannin structure, something like a chianti, first. Then take a bite of your steak and notice how those tannins change due to the proteins in the steak and the flavour will be considerably different

Baldy Conscience wrote: »

I don't like red wine - never could get used to the tartness of even the sweetest ones.

Is there such a thing as a white to go with steak?

Personally I prefer beer. Flame seared blue steak, chips and beer, what's not to like?

Melendez · 12-03-2014 11:02am

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Ms Pejorative · 12-03-2014 11:20am

duploelabs wrote: »

Read this thread back and Thank you for proving my point.

So, do tell, what's your food knowledge pedigree? I expect you'll have no problem telling me, being such an expert.

Melendez wrote: »

This post has been deleted.

Nail, meet hammer.

The Pheasant2 · 12-03-2014 11:27am

I like my steak rare, with fried onions and mushrooms and some Lee & Perrin's glugged over the steak.

Cooking steak anything past medium is a waste of good steak. Ask your butcher and he'll tell you as much.

duploelabs · 12-03-2014 11:40am

Ms Pejorative wrote: »

So, do tell, what's your food knowledge pedigree? I expect you'll have no problem telling me, being such an expert.

well I'm excutive chef in two restaurants and head chef in another. I write menus and protocol for worldwide corporation with institutions in 7 different countries. I have had two books published and am nearly finished my third. I've worked to a michelin star level and have worked as a personal chef to members of the british royal family and the diplomatic corp as well as some other high-profile dignitaries. I give lectures to corporate and educational institutions on food ethic and providence and I am also studying on my M.Sc in food science.
So yeah, I know fcuk all

the beer revolu · 12-03-2014 11:55am

Melendez wrote: »

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You do make a good point, there but this sort of incorrect terminology feeds into the kind of squeamishness that some people have regarding the cooking of meat. Some people refuse to eat anything other than very well done meat because they think it is blood. This misinformation leads to people not fully experiencing food for all the wrong reasons.
So yes, when you say "bloody" referring to a steak everyone will know you mean rare but many people will also think it has blood dripping from it.

I see no need to be talking about myoglobin at all. Just call a steak blue/rare/med rare/med/well done/ruined. why do we need to use the term bloody? It is incorrect and imprecise in that does it refer to blue/rare/med rare ???

the beer revolu · 12-03-2014 11:58am

Ms Pejorative wrote: »

So, do tell, what's your food knowledge pedigree? I expect you'll have no problem telling me, being such an expert.

duploelabs wrote: »

well I'm excutive chef in two restaurants and head chef in another. I write menus and protocol for worldwide corporation with institutions in 7 different countries. I have had two books published and am nearly finished my third. I've worked to a michelin star level and have worked as a personal chef to members of the british royal family and the diplomatic corp as well as some other high-profile dignitaries. I give lectures to corporate and educational institutions on food ethic and providence and I am also studying on my M.Sc in food science.
So yeah, I know fcuk all

Together, these are the funniest posts I've read here in a long time. How I would love to see Ms Pejorative's face when she read duploelabs post.

:D:D:D:D:D:D:D:D:D:D:D:D:D:D

Melendez · 12-03-2014 12:14pm

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duploelabs · 12-03-2014 12:19pm

Melendez wrote: »

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required reading in that case

Dubl07 · 12-03-2014 12:39pm

duploelabs wrote: »

required reading in that case

Or cheek, nose, chin, forehead? That's what I tend to use.

Mrs Fox · 12-03-2014 12:40pm

I love a good rib eye, medium rare, with sauteed onion and mushrooms, and a fried egg over easy on top.
Sauce occasionally preferred.

Dubl07 · 12-03-2014 12:55pm

I love an Angus rib-eye medium-rare, or a single rib seared, hot oven and rested to about the same. Fillet is a bit meh whatever way it's cooked but T-bone can be fab - I don't know why - perhaps the fat improves the flavour of the fillet-bit.

Shin - now that's a neglected cut. I'd take it over an anonymous fillet any day.

duploelabs · 12-03-2014 12:56pm

the beer revolu wrote: »

Together, these are the funniest posts I've read here in a long time. How I would love to see Ms Pejorative's face when she read duploelabs post.

:D:D:D:D:D:D:D:D:D:D:D:D

well her account is now closed

Lovely Bloke · 12-03-2014 1:17pm

duploelabs wrote: »

You should try a study red with a good tannin structure, something like a chianti, first. Then take a bite of your steak and notice how those tannins change due to the proteins in the steak and the flavour will be considerably different

I've read your qualifications, and while impressive, fair play to you, I hope you don't usually ignore customer requests like you've just ignored my post.

I. Don't. Like. Red. Wine.

It's actually the tannins I don't like, the astringency of them in particular. Same way I don't like tea made with squeezed teabags, disgusting, or very dry cider.

So, recommending a chianti is falling on deaf ears, you aren't the first and obviously won't be the last to try to recommend a red wine, when I've specifically requested a white.

How do you like your steak ?

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