Going to Bare Grills in Bath soon, £60 all you can eat platter please
Steaks
Sirloin is the best stake.
Fuckwits
Ribeye for me too. Quick flash in the pan with some thyme, garlic and butter then finish in the oven. Rest for 5 mins min. Serve with a horseradish/ wasabi sauce.
Fillet.
Cut 2″ thick.
Reverse seared. 100ºc for 30-40 mins.
Then fry in butter for 30-60 seconds a side till it caramelises.
Peppercorn sauce.
gizze Reverse seared. 100ºc for 30-40 mins.
Then fry in butter for 30-60 seconds a side till it caramelises.
I’m not completely sold on this. Tried a couple of different ways at home - oven then finish on the BBQ, and also indirect heat on the BBQ and finish in a pan, and both were good, but I didn’t think necessarily any better than just cooking the fucker carefully over high heat…
Is anyone offsetting their stakes by any chance?
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Unless your steak is a couple or 3 inches thick then theres no need for measuring temps or using pans and ovens. Not a sauce man either, just like it seasoned and done medium, the juices are enough for me.
I like how the Argies cook their Lomo, hung over a flame. I was skeptical at first but they nailed it every time. Coupled with creamed spuds. Magic.
Lol
A dainty touch in the kitchen?
Guilty!
Anyone tried this method?
You serve me that, I’m moving furniture.
When he says 5 star steakhouse I think he means the Pandamonium Chinese in the centre of town
Boiled steak?
Must be a Northern restaurant.
https://www.wyndfordwagyu.com/shop/
Christ alive- the cost of these
For tourists and idiots like you Dave.
Smallman pure FEWMIN at that observation
Tescos have got a special offer on at the moment and you can get a tomahawk for £15
I’m sure a Tomahawk from Tescos would have you licking your fingers afterwards too. Covered in Tesco Piri Piri sauce. In your kitchen with your uggs on doing the Salt Bae for Tik Tok.
Yes of course that well known purveyor of fines meats, Tesco.
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A kitchen that I worked in used to do this one. Fillet of Beef with mille feuille of snails, It was published in Great British Chefs in the 80s
Dry-Tinder What kind of penis is that?
The food, not Grant obvs!