jagfox Posted October 14, 2014 Share Posted October 14, 2014 Sirloin, medium rare. Melt a bit of butter in the pan with the juices while the steak is resting. Nom nom. Link to comment Share on other sites More sharing options...
Bobby Skidmarks Posted October 14, 2014 Share Posted October 14, 2014 There is no skill whatsoever in undercooking a piece of meat. This is one of the great con tricks foisted upon a gullible public by chefs who either : Are unable to cook properly, or , know that by taking the time to do the job properly would cut their covers and profit Link to comment Share on other sites More sharing options...
Honest_Man#1 Posted October 14, 2014 Share Posted October 14, 2014 I used to frequent a pub in Birmingham that did cracking steaks. The "chef"/owner point blank refused to serve well done steaks. If asked for one, he'd come out of the kitchen and rant at the customer about how good the meat was, how they were asking him to ruin it etc etc until the changed their minds What a c**t For me, I like my steaks rare/medium-rare. But I really don't like the people that complain or kick up a fuss about someone ordering it well done. A similar story to above, in Switzerland and someone ordered a steak well done and the chef came out and started having a go. He was promptly told to get back in the kitchen and cook a well done steak or he wouldn't be getting his wages from the bill. Link to comment Share on other sites More sharing options...
doulikefish Posted October 14, 2014 Share Posted October 14, 2014 Kobe beef medium Link to comment Share on other sites More sharing options...
Sergeant Wilson Posted October 14, 2014 Share Posted October 14, 2014 Just pull it's horns aff and wipe its arse. Not really....medium. Link to comment Share on other sites More sharing options...
mrcat1990 Posted October 14, 2014 Share Posted October 14, 2014 Like my women. Rare and bloody. Peppercorn sauce is a superb addition but not necessary. Big thick cut chips, skin on, used to mop up the blood and oil left over from the steak. Fucking champion. Link to comment Share on other sites More sharing options...
MONKMAN Posted October 14, 2014 Share Posted October 14, 2014 Best steak I've eaten was at Alain Ducasse's restaurant, which is up the Eiffel Tower. Best is Britain, would probably be Bovine in Glasgow. Link to comment Share on other sites More sharing options...
Alert Mongoose Posted October 14, 2014 Share Posted October 14, 2014 T-Bone for me. Medium. Not sure it fits in this category but I would kill for some well cooked Oxtail. Link to comment Share on other sites More sharing options...
Zen Archer (Raconteur) Posted October 14, 2014 Share Posted October 14, 2014 That's my lunch sorted on the 8th of November. Or not, they don't open until 15:00 Link to comment Share on other sites More sharing options...
sjc Posted October 14, 2014 Share Posted October 14, 2014 Or not, they don't open until 15:00 I'll book a table for two for 5pm........whoever's team loses pays? Link to comment Share on other sites More sharing options...
Hedgecutter Posted October 14, 2014 Share Posted October 14, 2014 I just had a Wetherspoons Tuesday Steak Club special - rare 8oz sirloin which was suspiciously tasty. There is no skill whatsoever in undercooking a piece of meat. This is one of the great con tricks foisted upon a gullible public by chefs who either : Are unable to cook properly, or , know that by taking the time to do the job properly would cut their covers and profit Other than being able to cook a rare steak to perfection by sealing in the juices etc so that the flavour stays inside and not form a puddle on your plate like many places do of course. Link to comment Share on other sites More sharing options...
WILLIEA Posted October 14, 2014 Share Posted October 14, 2014 I just had a Wetherspoons Tuesday Steak Club special - rare 8oz sirloin which was suspiciously tasty. Other than being able to cook a rare steak to perfection by sealing in the juices etc so that the flavour stays inside and not form a puddle on your plate like many places do of course. Easy to do with a very hot pan or grill, but each to their own! Link to comment Share on other sites More sharing options...
Duszek Posted October 14, 2014 Share Posted October 14, 2014 I'm not sure what "côte de boeuf" translates to in English, but it's the cut of champions. Cooked "à point" with a few sprinkles of sea salt and no sauce. Damn, it's a fine feast. Link to comment Share on other sites More sharing options...
Mark Connolly Posted October 14, 2014 Share Posted October 14, 2014 I'm not sure what "côte de boeuf" translates to in English, but it's the cut of champions. Cooked "à point" with a few sprinkles of sea salt and no sauce. Damn, it's a fine feast. Pretty sure it's the rib with the bone in. Link to comment Share on other sites More sharing options...
Shandon Par Posted October 14, 2014 Share Posted October 14, 2014 Or not, they don't open until 15:00 The Kilted Pig on Colinton Road (easy for Tynecastle) does a mean grill section on its menu. Steaks and burgers are top notch. Link to comment Share on other sites More sharing options...
Venti Posted October 14, 2014 Share Posted October 14, 2014 Slow cooked beef is a treat too. BBQ brisket is fucking amazing. Link to comment Share on other sites More sharing options...
Venti Posted October 14, 2014 Share Posted October 14, 2014 Pretty sure it's the rib with the bone in. Yeah cote de boeuf is bone in ribeye. Usually thick cut & meant for two people (or one American). Link to comment Share on other sites More sharing options...
Mark Connolly Posted October 14, 2014 Share Posted October 14, 2014 Yeah cote de boeuf is bone in ribeye. Usually thick cut & meant for two people (or one American). IIRC, the yanks call it a cowboy steak. Link to comment Share on other sites More sharing options...
Venti Posted October 14, 2014 Share Posted October 14, 2014 IIRC, the yanks call it an appetiser. FTFY Link to comment Share on other sites More sharing options...
banana Posted October 14, 2014 Share Posted October 14, 2014 A rare chicken breast will give you salmonella, rare steak won't. Not with that attitude it won't. Link to comment Share on other sites More sharing options...
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