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Unread 27-06-2022, 09:20 PM
silv
 
Default Steak! Favourite cut and how do you cook it

Rib eye
Rare! (If it’s mega thick maybe rare medium to melt the fat)
 
Unread 27-06-2022, 09:25 PM
Bunker Buster
 
Default

Rare if ordering out...

Cut depends on mood, detest T-bone.

Home - my medium rare.

Oil the steak not the griddle.
French beach salt grinded, loads of black grinded pepper
Heat the pan
3 / 3.5 minutes on each side
Seal any fat by laying the steak sideways,
Off the heat
Full salt butter and 3 garlic gloves, slightly crushed into the pan
Spoon butter over and over and over for around 2 minutes.
Rest
Cut
Eat.

Love peppercorn sauce, little ramakin for dippage.
 
Unread 27-06-2022, 09:25 PM
armchair
 
Default

would you eat the fat in a rib eye? It's too fatty a cut for me.

sirloin, striploin, fillet. Gone off fillet in recent years.
 
Unread 27-06-2022, 09:27 PM
goonlooca
 
Default

Rump - WellDone
 
Unread 27-06-2022, 09:30 PM
jem
 
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like this.

 
Unread 27-06-2022, 09:32 PM
AK14
 
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I’m a simple man (yeah I know)

Fillet
Medium

Done.
 
Unread 27-06-2022, 09:36 PM
naes_sean
 
Default

Ribeye
med rare
on the skillet with onions and butter.

 
Unread 27-06-2022, 09:36 PM
silv
 
Default

Quote:
Originally Posted by armchair
would you eat the fat in a rib eye? It's too fatty a cut for me.

sirloin, striploin, fillet. Gone off fillet in recent years.
Depends on the thickness of it.

A simple home rib eye from the supermarket, yes…

A 2-3 inch thick steak from the restaurant and I might just leave it

My wife likes hers well done which kind of puts off my timings a little bit. I find I care less now seeing as I have to serve up that shite to her.

I used to be like bunks, rubbing garlic puree… sealing… resting.

Had Denver steaks tonight which isn’t the softest
 
Unread 27-06-2022, 09:41 PM
armchair
 
Default

I find striploin the best for a stirfry. The fat is kind of dispersed whereas with a sirloin it's all over one edge. Using fillet for stir fry is a waste of good meat.

Pal of mine was a butcher so he used to get whole fillets and we'd cut off slices and shallow fry it. f***ing awesome. You don't need any seasoning, marinating, condiments or sauces. It's just delicious meat.
 
Unread 27-06-2022, 09:44 PM
Fat Al
 
Default

Going to give this method a try soon.

https://www.mirror.co.uk/news/weird-...hares-22786616

And some home-made blue cheese sauce.
 
Unread 27-06-2022, 09:53 PM
Sparky***
 
Default

Rib eye , salt and pepper on each side. Rare.

That's it
 
Unread 27-06-2022, 09:53 PM
Long tongue phooey
 
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I'm thinking of doing my own beef in blackbean sauce next week, any tips on what cut of steak to use?
 
Unread 27-06-2022, 09:56 PM
NedKelly
 
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Rib eye for the flavour. I love it.
 
Unread 27-06-2022, 10:06 PM
armchair
 
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Quote:
Originally Posted by Long tongue phooey
I'm thinking of doing my own beef in blackbean sauce next week, any tips on what cut of steak to use?
You'll hardly notice but striploin would be my recommendation as it's easy and forgiving over being over-cooked. Easy to slice too.
 
Unread 27-06-2022, 10:09 PM
Arnold Muhren
 
Default

Fillet. Rare. Peppercorn sauce can overpower the meat so I usually go for a beef dripping sauce if available (Miller & Carter do it and it’s fantastic)
 
Unread 27-06-2022, 10:10 PM
suedeshoes
 
Default

In a pie with kidney.
 
Unread 27-06-2022, 10:16 PM
Long tongue phooey
 
Default

Quote:
Originally Posted by armchair
You'll hardly notice but striploin would be my recommendation as it's easy and forgiving over being over-cooked. Easy to slice too.
Thanks.

I'm gonna have to Google what striploin is called in swedish though 🙄
 
Unread 27-06-2022, 10:48 PM
Dueling Banjos
 
Default

Quote:
Originally Posted by armchair
would you eat the fat in a rib eye? It's too fatty a cut for me.
Always, I find it much more buttery than the fat in other cuts. Medium rare when out, medium rare to rare at home.
 
Unread 27-06-2022, 11:12 PM
92ToBury
 
Default

Rib eye, medium rare. First rub salt and pepper in after you’ve brought it up to room temperature. Pan-fried with a knob of butter, turn over halfway and baste in its own juices from the pan.

Trim the fat, leave to rest for a minute, serve with triple-cooked chips and bearnaise sauce.
 
Unread 27-06-2022, 11:43 PM
armchair
 
Default

Quote:
Originally Posted by Dueling Banjos
Always, I find it much more buttery than the fat in other cuts. Medium rare when out, medium rare to rare at home.
I'd love the meat of a rib eye rare and the fat well done. That's the issue for me.

One of the major conflicts in my life.
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