Got steak?

spoonbadger · 13-07-2008 07:27PM #1

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

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Hagar · 13-07-2008 07:46PM

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

truecrippler · 13-07-2008 09:28PM

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

Mint Sauce · 13-07-2008 09:40PM

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 · 13-07-2008 09:43PM

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

Zaph · 13-07-2008 09:57PM

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 · 13-07-2008 09:59PM

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

Zaph · 13-07-2008 10:20PM

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 · 13-07-2008 10:22PM

well thats because you equate medium with cremated.

i like them brown/cooked through,and generally cook them on a low heat.

Zaph · 13-07-2008 10:28PM

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 · 13-07-2008 10:30PM

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 · 13-07-2008 11:51PM

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 · 14-07-2008 01:57AM

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

Ruaidhri · 14-07-2008 06:28AM

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 · 14-07-2008 07:44AM

Hallelujah!!!

Med - Rare Sirloin with pepper sauce. JOB!

Although this deer steak was pretty damn tasty!!

LostinBlanch · 14-07-2008 09:06AM

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-] · 14-07-2008 09:25AM

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

Don1 · 14-07-2008 12:46PM

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

funk-you · 14-07-2008 12:50PM

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 · 14-07-2008 12:50PM

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

The Hill Billy · 14-07-2008 01:27PM

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 · 14-07-2008 01:42PM

Mmmm T-Bone from Ryans in Ratoath ..

The Hill Billy · 14-07-2008 02:16PM

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

Auvers · 14-07-2008 04:07PM

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 · 14-07-2008 06:03PM

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- · 14-07-2008 06:18PM

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 · 14-07-2008 06:24PM

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 · 14-07-2008 06:58PM

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 · 14-07-2008 07:06PM

The Legend of Trout lives on.

Nevyn · 14-07-2008 07:22PM

dry aged Angus filet /drool

trout · 14-07-2008 07:25PM

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

Got steak?

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