DEEJANGO Posted October 14, 2014 Share Posted October 14, 2014 ^^^Wrong ^^^Needs to stop acting like you are then. Link to comment Share on other sites More sharing options...
Tamdunk Posted October 14, 2014 Share Posted October 14, 2014 I like rare inside and charred outside. Usually go medium rare, as rare doesn't get the outside cooked enough. Link to comment Share on other sites More sharing options...
throbber Posted October 14, 2014 Share Posted October 14, 2014 I love beef Link to comment Share on other sites More sharing options...
DEEJANGO Posted October 14, 2014 Share Posted October 14, 2014 Beef curtains raw are delicious ???? Link to comment Share on other sites More sharing options...
Shandon Par Posted October 14, 2014 Share Posted October 14, 2014 Lidl is a good bet for a decent steak. I have been caning their fillet steaks recently. Link to comment Share on other sites More sharing options...
KnightswoodBear Posted October 14, 2014 Share Posted October 14, 2014 Depends on the cut of beef. Fillet - Blue Sirloin / Ribeye - Rare / medium rare. When I was in Australia earlier in the year I had a starter at this steak place that consisted of asparagus, wrapped in Wagyu beef, chargrilled and served with a chilli sauce. I'm not a religious man, but I saw the face of God that night. Link to comment Share on other sites More sharing options...
Hedgecutter Posted October 14, 2014 Share Posted October 14, 2014 Largest steak I've had was a 2lb porterhouse in the States. Slight issue was that I'd ordered a rare 12oz steak but they upgraded me for free seeing as they'd run out of what I'd asked for. 90% of it was 'cooked' blue inside and I can assure you first hand that the human digestive system is not designed for and doesn't like that amount of raw meat at any one time. The effects lasted for days. Tasted fcuking awesome though. Link to comment Share on other sites More sharing options...
sjc Posted October 14, 2014 Share Posted October 14, 2014 Depends on the cut of beef. Fillet - Blue Sirloin / Ribeye - Rare / medium rare. When I was in Australia earlier in the year I had a starter at this steak place that consisted of asparagus, wrapped in Wagyu beef, chargrilled and served with a chilli sauce. I'm not a religious man, but I saw the face of God that night. That sounds fcuking amazing. Link to comment Share on other sites More sharing options...
milton75 Posted October 14, 2014 Share Posted October 14, 2014 How do you like your steak cooked? Blue to Med-rare depending on the cut.Has anyone here tried Kobe Beef? Yes. Nice, but overrated for the price.What is the best cut of beef? All of them. I like a cheap bit of skirt steak as much as a T-bone. My favourite is probably a rib roast. It's a treat. I think a small amount of sauce or mustard is acceptable. I know purists hate it, but if we start believing that flavours don't compliment rather than detract from each other, most of the recipes in the world wouldn't exist. It seems a bit fussy to me. Link to comment Share on other sites More sharing options...
Zen Archer (Raconteur) Posted October 14, 2014 Share Posted October 14, 2014 Not planning on heading there anytime soon, however i noticed that South African steakhouse Shebeen has opened in Dalry beside First Coast. Might be worth a visit. That's my lunch sorted on the 8th of November. Link to comment Share on other sites More sharing options...
WILLIEA Posted October 14, 2014 Share Posted October 14, 2014 What do you guys think when you hear someone ordering a steak well done? That they are trying to avoid tape worm and other parasites HTH Link to comment Share on other sites More sharing options...
sjc Posted October 14, 2014 Share Posted October 14, 2014 Largest steak I've had was a 2lb porterhouse in the States. Slight issue was that I'd ordered a rare 12oz steak but they upgraded me for free seeing as they'd run out of what I'd asked for. 90% of it was 'cooked' blue inside and I can assure you first hand that the human digestive system is not designed for and doesn't like that amount of raw meat at any one time. The effects lasted for days. Tasted fcuking awesome though. Holy shit! how much meat?! That's a ridiculous amount of food to serve somebody! Link to comment Share on other sites More sharing options...
54_and_counting Posted October 14, 2014 Share Posted October 14, 2014 Any decent cut done slightly longer than medium, none of this rare bleeding shite Link to comment Share on other sites More sharing options...
Hedgecutter Posted October 14, 2014 Share Posted October 14, 2014 That's my lunch sorted on the 8th of November. An occasional treat of mine is a Hey Brazil lunch - pretty much the same as the £27 all you can eat evening meat feast and buffet but for a tenner. I think you get one or two less meat types but I never notice the difference. Downside of it is that the delightful garlic beef results in truely horrendous smelling farts which can empty a room. Link to comment Share on other sites More sharing options...
Venti Posted October 14, 2014 Share Posted October 14, 2014 Echo what's been said already about wanting a fillet cooked rare or even blue. Ribeye/sirloin medium rare and charred on the outside. My favourite cut is a nicely marbled, aged ribeye. Best ever steak I have had was in Amsterdam in 'De Poort' (which is in the Die Port van Cleve hotel). It was fucking orgasmic, Link to comment Share on other sites More sharing options...
Hedgecutter Posted October 14, 2014 Share Posted October 14, 2014 Best I've had in Scotland was at the Castle Hotel, Huntly. It was a class apart from anything else I'd had elsewhere and I include Gleneagles in that. Link to comment Share on other sites More sharing options...
Dazzle Posted October 14, 2014 Share Posted October 14, 2014 Sirloin steak in peppercorn sauce medium done. Exactly what I was going to say. Link to comment Share on other sites More sharing options...
Homer Thompson Posted October 14, 2014 Share Posted October 14, 2014 What do you guys think when you hear someone ordering a steak well done? 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 Link to comment Share on other sites More sharing options...
Bert Raccoon Posted October 14, 2014 Share Posted October 14, 2014 Silrloin, Medium Rare. No sauce. Link to comment Share on other sites More sharing options...
WILLIEA 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...
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