How are you doing it?
Ribeye medium. Just seasoned. No sauce.
Steaks
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I had a fillet steak yesterday cooked medium (seasoned, no sauce ) with courgette - panfired in olive oil and garlic.
Belissimo, as the French say .
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Only ever do steak at home on the big green egg. And generally go for cheaper cuts like flat iron, bavette or onglet, and then a sirlion. Nice to have a couple of different cuts in one serving imo. Mix of rate and medium, depending on the cut
Well seasoned, and with a bit of English mustard on the side.
Save the rib eye for when I’m eating steak out
A man walks into a bar and sees 3 pieces of meat hanging from the ceiling.
The guy asks, “What’s this about?” The bartender replies, “Well, if you can jump up and slap the meat, you get free drinks for the rest of the night. If you miss, you pay for everyone’s drink for the next hour. You wanna do it?”
The guy replies, “Nah the steaks are too high”.
We go again!
Smallman1 A man walks into a bar and sees 3 pieces of meat hanging from the ceiling.
The guy asks, “What’s this about?” The bartender replies, “Well, if you can jump up and slap the meat, you get free drinks for the rest of the night. If you miss, you pay for everyone’s drink for the next hour. You wanna do it?”
The guy replies, “Nah the steaks are too high”.
WHAT A WANKER
Depends on the cut. Rib-eye is my favourite cut, and if cooking at home, I cook to medium to let the fat caramelise. I dry brine all steaks before cooking. A good covering of salt about 4-5 hours before cooking, then brush it off. Obvs don’t add any more. I only add pepper after cooking, or I find it burns in the heat needed to get a really good sear on the steak. Preference is to cook on the BBQ, but can still get a good result pan-frying when the weather’s not up to outdoors. If cooking for two, highly recommend getting one big steak, and cooking whole, then slicing. And for fuck’s sake - rest the thing after you’ve cooked it. Minimum of 5 minutes.
seanc80 I had a fillet steak
I just can’t get on with fillet. Not enough fat to give it decent flavour IMO.
RichM And generally go for cheaper cuts like flat iron, bavette or onglet, and then a sirlion.
This is an incredibly solid strategy. Hangar/onglet, flank and skirt are brilliant cuts to BBQ, if you’re careful not to take them past medium rare.
RichM Save the rib eye for when I’m eating steak out
Why would ya do that? Mrs Rich not keen? Or worried about not cooking it the way you want?
Probably not overly relevant for this thread but I’m having duck breast for the ole din dins later.
Choices aren’t really the best in India, so it’s nearly always fillet, medium. Salt, pepper, garlic powder. Mushroom sauce on the side, French fries, steamed veggies (cauliflower, broccoli, carrots), and a chunk of goat cheese or feta. Not averse to a fried egg either. Sometimes I’ll marinate it in a bulgogi sauce.
Abroad, nearly always tbone, medium. But don’t mind a rib eye either.
vinnyt77 I find the other steaks easier to cook as they are much quicker and as I get the coals searing hot it’s more difficult to manage the ribeye being medium and the fat to melt a bit. Often end up overdoing it. So leave it to the pros at a decent steak restaurant. Plus I do love a sirloin on the bbq
Is anyone managing to cook a steak without sounding like a complete wanker?
I only eat steak out Rich.
Not only is that not a euphemism, it also manages to make me sound like a complete wanker.
You couldn’t make it up if you tried!
Going out to Rodney bays finest steakhouse tomorrow evening. Hold tight etc
I like a ribeye medium rare.
I’ve been cooking them in the pizza oven on an iron skillet in there. And yes. Testing is key.
I do Bens, am doing duck breast in sweet soy, garlic and ginger served on a bed of rice noodles later.
This is Heston Blumenthal signing out.
Horse.
benson I like a ribeye medium rare.
Meant to be cooked medium, Bens. The fat melting massively improves the flavour. It’s an actual rule.