Got steak?

spoonbadger

Whats your favourite?. I'm a fillet fan myself, but i do enjoy teh T-bonez .

Hagar

Steak Rossini, the pate adds an extra dimension...

truecrippler

Fillet of steak, chips, mushrooms, and fried onion. Gotta have the pepper sauce for the steak too. Yum yum.

Mint Sauce

got to be the sirlion, medium to well, chips, peas, deep fried onion rings, pepper sauce

although did have a very tasty garlic steak sambo earlier, done the whole thing on the bbq, something very caveman about cooking in the outdoors

marshyc

large T`Bone fried onions and mushrooms with a splash of english mustard cant beat it all washed down with a cold one

Zaph

A nice bloody medium rare sirloin with chips and onion rings for me please. Fillet's nice, but you could slice it with a butter knife. Sirloin's bit of extra toughness just feels more manly. Now excuse me while I go out and hunt some cows.

brianthebard

striploin ftw,my da gets them nearly an inch thick,takes forever to cook.

Zaph

brianthebard wrote: »

striploin ftw,my da gets them nearly an inch thick,takes forever to cook.

Unless you want them cremated (anything from medium upwards in my book) it shouldn't take ages to cook them.

brianthebard

well thats because you equate medium with cremated. i like them brown/cooked through,and generally cook them on a low heat.

Zaph

I once sent back a medium done steak in a restaurant because it was overdone as far as I was concerned.

Very high heat, sear the outside, flip over after a couple of minutes to do the other side and Bob's your uncle. I don't have the patience for this low heat lark when there's red meat waiting to be consumed.

DenMan

Always been a fan of sirloin. Has a great taste to it and if done medium is terrific. Great cooking tips from Zaph there by the way.

LovelyTom

Has to be a fillet fried at a very high temperature for about 1 minute each side... about 4 on a plate with thin chips and fried onions... mmmmm

truecrippler

I'd actually love to tuck into a steak meal now. Soooo hungry.

Ruaidhri

Nothing like a good Irish sirloin steak.. mmmmmm.

I'd settle for an Argentinian at a pinch, but it *has* to be rare, tender enough to cut with your fork and juicy as hell.

Brothers, and I get an hallelujah for steak!

ShayK1

Hallelujah!!!

Med - Rare Sirloin with pepper sauce. JOB!

Although this deer steak was pretty damn tasty!!

LostinBlanch

DenMan wrote: »

Always been a fan of sirloin. Has a great taste to it and if done medium is terrific. Great cooking tips from Zaphelina there by the way.

Good to see her time in TLL isn't being wasted. Now if only she could do rasher sambos

[-0-]

Cajun fillet steak - medium rare. Can't go wrong.

Don1

This one does it for me. Medium rare 14oz sirloin.

funk-you

Sirloin ~FTW. Medium done, fry it in garlic oil and a sprinkling of garlic salt. Just before its done throw in a shot of JD and some red wine and let it reduce. Make up the pepper sauce and pour a little of the pan juice into it. Boo-ya!

-Funk

Knee-Vee

Fillet or T-bone, medium rare with loooads of chips and mushrooms... I really want steak now. *ponders wimpy sandwich gloomily*

The Hill Billy

Sirloin (medium) served with thick slices of raw onion, juices from the pan & a couple of slices of Old Mr Brennan's white sliced to mop up the juices.

sharkman

Mmmm T-Bone from Ryans in Ratoath ..

The Hill Billy

The salad!! Make it stop! My eyes are burning!!! Arrrggghhhhh!!!

Auvers

Zaph wrote: »

Very high heat, sear the outside, flip over after a couple of minutes to do the other side and Bob's your uncle:D

ahhhh the only way to eat steak

cance

Rib is too ribbony and fatty, round is too tough and sirloin can be hit and miss depending on the cut.

if you are looking for steak excellence go with an inch think rare or medium rare Tbone...

meat off the bone is tastier, manlier and you have the benefit of both fillet and striploin in the same cut. Flash brown both sides then turn the heat right down and cook further for 2 minutes each side.... melt in the mouth stuff. Pepper sauce or garlic butter optional...

having worked as a butcher for a few years i tried it all but kept going back for the tbone excellence.

dfx-

LostinBlanch wrote: »

Good to see her time in TLL isn't being wasted. Now if only she could do rasher sambos

I'm sure Zaphette is safe enough in his brotherness to stop at cooking tips and not actually put them into practice :cool:

Zaph

dfx- wrote: »

I'm sure Zaphette is safe enough in his brotherness to stop at cooking tips and not actually put them into practice :cool:

God no, as with how to operate the hoover or wash the dishes, I'm merely familiar with the theory rather than the execution.

trout

Brothers, inspired by this thread, I instructed mrs trout to purchase some steak in advance of my return from work.

Given the moderately fine evening we were blessed with, I hoiked out the barbeque for the first time since, well, yesterday.

As an experiment I barbequed a t-bone.

I am happy to report, the experiment was a success.

On a related note, trout junior was seen to take the bone and gnaw on it, extracting the last morsels of meaty goodness while I was distracted by my beer.

He is only two, but he has made an old fat baldy man very happy.

Dass-mah-boi :cool:

Zaph

The Legend of Trout lives on.

Nevyn

dry aged Angus filet /drool

trout

angus fillet with garlic butter, garlic mushrooms, and garlic potatoes.

if they made garlic ice cream, that would do for dessert.

angus & garlic ... mmmm-mmmmmm

Zaph

trout wrote: »

if they made garlic ice cream, that would do for dessert.

Click here


This place might also interest you

smashey

Cut horns, wipe arse, impale on spit over hot coals and turn a few times. Sorted. :cool:

DetectivFoxtrot

in order of favourite: fillet / striploin /sirloin. Any of which should get a covering of cracked black pepper before hitting the pan for extra oooomph.

never had t-bone? Is it nice?

trout

DetectivFoxtrot wrote: »

never had t-bone? Is it nice?

A good t-bone is hard to beat.

Treat yoreself and get a few ... the bone in the meat changes how it cooks ... if you like steak, you'll love the t-bone.

Go to a local butcher ... ask them for advice, and be willing to pay for a good t-bone or 10.

Go. Go on. Go on now. Do it. DO IT!

Are you still here ?

DetectivFoxtrot

trout wrote: »

A good t-bone is hard to beat.

Treat yoreself and get a few ... the bone in the meat changes how it cooks ... if you like steak, you'll love the t-bone.

Go to a local butcher ... ask them for advice, and be willing to pay for a good t-bone or 10.

Go. Go on. Go on now. Do it. DO IT!

Are you still here ?

Trout, enough of the mania - are you hungry or something?:p
/ask a silly question....

Local village butcher near me is well know for his quality meats - I may just have to pay him a visit!

Galvasean

Striploin. Fillet and sirloin are good too. Been so long since I has a t-bone I cant remember what they're like. medium - well
Although im annoyed that in restaurants they can't seem to figure out what medium - well means.

Nevyn

Well T-bone was withdrawn from butchers for quiet a while, when they came back the que of men out the butchers door was bemusing.

LostinBlanch

Exactly T bone the manliest of steaks. Hence the queues of men out the doors looking for T bones.

Also isn't striploin just the steak taken off the t bone. So two striploins = 1 T bone?

Oh Trout, if you know* anyone going to Seattle you can get them to get you some garlic jelly at Pike St Market. It's Amerikay so it's really garlic jam, but called jelly if you know what I means.

Like a fellow mod perhaps :cool:

rainbow kirby

Sirloin with garlic butter is FTW.

And now I'm hungry >.>

Loopy

Fillet steak or T-Bone - chips, mushrooms, peppers + onions and ice cold beer

marti101

I had sirloin,chips and pepper sauce for dinner yum yum.:D

spoonbadger

smashey wrote: »

Cut horns, wipe arse, impale on spit over hot coals and turn a few times. Sorted. :cool:

Pffft,too much effort, can we not just cow-tip 'em into a pit of fire....and pepper sauce?

Padraig Mor

Zaph wrote: »

This place might also interest you

Been there. Yum! Particularly enjoyed my garlic dipped in garlic starter.....Good god the hotel room stunk the next morning though.

Ruby-J

medium -well done fillet steak, chips, fried onions, mash and some yummy pepper sauce poured over the lot...oh yum....:p

Disco Stu

Cannot believe steak tartare has not been given a mention...

Raw fillet steak, raw egg, raw onions, capers, tabasco/worchester sauce... none of this cooking rubbish...!

Granted not easy to get in restaurants now... but it is very good...

Ruby-J

Disco Stu wrote: »

Cannot believe steak tartare has not been given a mention...

Raw fillet steak, raw egg, raw onions, capers, tabasco/worchester sauce... none of this cooking rubbish...!

Granted not easy to get in restaurants now... but it is very good...

raw steak and raw egg????? eh what the hell!!!

Disco Stu

Ruby-J wrote: »

raw steak and raw egg????? eh what the hell!!!

Don't knock it until you've tried it....!! :rolleyes:

cance

LostinBlanch wrote: »

Also isn't striploin just the steak taken off the t bone. So two striploins = 1 T bone?

correct-ish, striploin is cut off the Meatier side of the tbone the other side is fillet steak.

like below, fillet left, striploin right:

norrie rugger

Fillet steak medium/well
Fried

mixed herbs and cracked black pepper sprinkled into the very hot oil, just before the steak is added (anyone who has had a meat fondu will know what the herbs in hot oil will do to taste). Sear both sides, then turn the heat down.
Cream pepper sauce with extra pepper. Long parisian roll to soak the sauce and chunky chips, washed down with stout


mmmmmm...

MJOR

Disco Stu wrote: »

Cannot believe steak tartare has not been given a mention...

Raw fillet steak, raw egg, raw onions, capers, tabasco/worchester sauce... none of this cooking rubbish...!

Granted not easy to get in restaurants now... but it is very good...

sounds like a dose of the gallops waiting to happen yeehaw

Fillet medium rare with mash mushrooms and onions....