The Steak Thread SEE OP

Scottie99 · 05-10-2015 8:26pm

Lidl are doing Flat Iron Steaks for €3 from Thursday. Never had them, must give them a try.

Captainsatnav · 06-10-2015 8:48am

Scottie99 wrote: »

Lidl are doing Flat Iron Steaks for €3 from Thursday. Never had them, must give them a try.

They're good. Bought one on Sunday. Need marinating though. Bit tough otherwise. I put crushed garlic, oil, salt and pepper and balsamic vinegar in a sandwich bag with the steaks and leave in the fridge till the following day. Tenderises it nicely.

Incidentally flat iron steaks are even leaner than sirloin and more tender, and about as lean, than round steak (if matured / marinated)

K-9 · 06-10-2015 9:41am

Cutting against the grain substantially improves tenderness and reduces cooking time, great tip especially for the cheaper, more economical cuts.

Captainsatnav · 06-10-2015 9:57am

K-9 wrote: »

Cutting against the grain substantially improves tenderness and reduces cooking time, great tip especially for the cheaper, more economical cuts.

I don't follow - can you elaborate??

Thargor · 06-10-2015 10:52am

That €6 for 2 ribeyes deal in Lidl is the best Ive gotten in a long while, no 25% off in Bray but still great, rib-eyes were massive and some of the best Ive ever cooked.

K-9 · 06-10-2015 11:43am

Cork123456789 wrote: »

I don't follow - can you elaborate??

http://www.dailymail.co.uk/sciencetech/article-3194221/Why-slice-meat-against-grain-Video-reveals-science-keeping-steaks-tender.html

Ingenious really that a stroke of a knife can make such a difference. Cut across the flow of the muscle fibre.

Captainsatnav · 06-10-2015 11:54am

K-9 wrote: »

http://www.dailymail.co.uk/sciencetech/article-3194221/Why-slice-meat-against-grain-Video-reveals-science-keeping-steaks-tender.html

Ingenious really that a stroke of a knife can make such a difference. Cut across the flow of the muscle fibre.

Ah I get ya now. Cutting it when cooked and on the plate.

Anyway - flat iron steaks for €3 tomorrow in Lidl. Get involved.

wertyu12 · 07-10-2015 1:08pm

Anyone see the bison beef anywhere pls keep us informed ðŸ‘

firestarter51 · 09-10-2015 5:50pm

Thargor wrote: »

That €6 for 2 ribeyes deal in Lidl is the best Ive gotten in a long while, no 25% off in Bray but still great, rib-eyes were massive and some of the best Ive ever cooked.

very good value and they taste great, had one last night, big debate in my head if i should have two, should have lol.

magentis · 09-10-2015 5:55pm

Any recommendations where to get some nice t-bone or porterhouse steak?
Castleknock,Blanchardstown,Navan road direction?

Diamond Doll · 09-10-2015 6:19pm

Maybe Brownes Steakhouse in Blanchardstown Village?

magentis · 09-10-2015 6:32pm

Thanks Diamond Doll.I have been to Brownes a few times its not bad at all,but i should have been a tad clearer its a butcher that does those cuts im looking for,the t-bones from my local butcher are not great.

09-10-2015 6:36pm

magentis wrote: »

Thanks Diamond Doll.I have been to Brownes a few times its not bad at all,but i should have been a tad clearer its a butcher that does those cuts im looking for,the t-bones from my local butcher are not great.

You could try ethersons in Cabra. Seamus does some good quality meats.

Scottie99 · 14-10-2015 6:26am

Cork123456789 wrote: »

They're good. Bought one on Sunday. Need marinating though. Bit tough otherwise. I put crushed garlic, oil, salt and pepper and balsamic vinegar in a sandwich bag with the steaks and leave in the fridge till the following day. Tenderises it nicely.

Incidentally flat iron steaks are even leaner than sirloin and more tender, and about as lean, than round steak (if matured / marinated)

Sorry just seen this now. All I did was salt and pepper them 2/3 hrs before hand and left out the fridge. Four minutes either side, rested for 10, sliced and served with stir fried rice and veg. Simple but fab.

rob316 · 14-10-2015 9:56am

Specially Selected Striploin/Ribeye in Aldi from tomorrow €9 for 2. Damn tasty steaks they are, proper thick cut type.

Captainsatnav · 14-10-2015 9:56am

Pablo Rich Illness wrote: »

You could try ethersons in Cabra. Seamus does some good quality meats.

Seconded

Bandana boy · 14-10-2015 12:22pm

Pablo Rich Illness wrote: »

You could try ethersons in Cabra. Seamus does some good quality meats.

Thirded

Make sure to engage them and have a chat about what you want.

Kloppstar · 14-10-2015 12:39pm

Wouldnt recommend this butcher anymore - got a horrible piece of brisket here. Now going to Mahons of Stoneybatter

VeVeX · 14-10-2015 12:49pm

Kloppstar wrote: »

Wouldnt recommend this butcher anymore - got a horrible piece of brisket here. Now going to Mahons of Stoneybatter

I'm always suspicious of a first time poster who registers to rubbish a business.

Kloppstar · 14-10-2015 12:58pm

Long time lurker - when I saw all the compliments for the butcher I decided to post giving my opinion - had used this butcher in the past and was impressed but last visit I promised myselft would be the last.

_Tombstone_ · 14-10-2015 2:06pm

A flipping Butcher is a Butcher.

_Tombstone_ · 14-10-2015 2:07pm

A flipping Butcher is a Butcher.

vicwatson · 14-10-2015 4:03pm

A flipping Bargain Alerts thread is a Flipping Bargain Alerts thread !:p

14-10-2015 5:29pm

Scottie99 wrote: »

, rested for 10,.

Sure the steak will be ice cold if you leave it resting so long.

14-10-2015 6:08pm

Had mine at the weekend and while nice I poured the water off the pan as they cooked.!!

Shred · 14-10-2015 9:30pm

I picked up some T-bones in the Dublin Meat Company and grilled them on the BBQ yesterday evening. I'd say they were around 10oz and worked out at just over €6 each. While you can get cheaper (I personally don't buy into their 'huge savings' claim) they were magnificent. They had gorgeous looking thick rib eyes there also for just over €7 each, I'll be giving them a lash soon.

Muahahaha · 14-10-2015 9:31pm

Claudia Flaky Tie wrote: »

Sure the steak will be ice cold if you leave it resting so long.

wrap it in tin foil so it keeps its heat in. Resting steaks for 5-10 minutes after cooking makes a pretty big difference to how tender it is on the plate.

Shred · 14-10-2015 9:32pm

Muahahaha wrote: »

wrap it in tin foil so it keeps its heat in. Resting steaks for 5-10 minutes after cooking makes a pretty big difference to how tender it is on the plate.

Seconded.

oleras · 14-10-2015 9:35pm

Muahahaha wrote: »

wrap it in tin foil so it keeps its heat in. Resting steaks for 5-10 minutes after cooking makes a pretty big difference to how tender it is on the plate.

And a big bath towel on top of it to keep it well insulated

K-9 · 14-10-2015 9:39pm

Muahahaha wrote: »

wrap it in tin foil so it keeps its heat in. Resting steaks for 5-10 minutes after cooking makes a pretty big difference to how tender it is on the plate.

There's residual heat from the pan or oven which means the meat is still actually cooking while it's resting. Good idea with the foil.

The Steak Thread SEE OP

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