Ribeye medium rare - yum!
What is your favourite cut of steak?
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Originally Posted by Paulieboy:
“used to love T bone but aint seen that for a while so Ribeye these days”
“used to love T bone but aint seen that for a while so Ribeye these days”
T-bone still exists I assure you.
Originally Posted by degsyhufc:
“Don't mind as long as it is a good quality steak and cooked well (not well done but cooked by a person who knows how to cook steak).
Ribeye, sirloin, rump, T-bone. Many people say that they don't like fillet as it's not as tasty or juicy but will a few additions it can be one of the best meals.
Wrap a couple of slices of thin streaky bacon or pancetta around it and sear it all sides then cover in fried onions and mushrooms and trickle over some sauce pan from the pan juices.”
“Don't mind as long as it is a good quality steak and cooked well (not well done but cooked by a person who knows how to cook steak).
Ribeye, sirloin, rump, T-bone. Many people say that they don't like fillet as it's not as tasty or juicy but will a few additions it can be one of the best meals.
Wrap a couple of slices of thin streaky bacon or pancetta around it and sear it all sides then cover in fried onions and mushrooms and trickle over some sauce pan from the pan juices.”
Yes, still amazes me that places employee chefs who can't cook a steak.
Fillet---Tender but not much flavour, usually benefits from a sauce.
Rump---Very flavourful but a little chewy so a trade off.
Sirloin---Good flavour and tender.
Rib-Eye---Tons of flavour but can be a little fatty.
My favourite is a flat iron steak cooked rare and sliced thinly across the grain and drizzled with pan juices.
Rump---Very flavourful but a little chewy so a trade off.
Sirloin---Good flavour and tender.
Rib-Eye---Tons of flavour but can be a little fatty.
My favourite is a flat iron steak cooked rare and sliced thinly across the grain and drizzled with pan juices.
Not had a nice flat iron steak yet. Have had them from morrisons and aldi. Done them rare and medium rare and they weren't very nice.
Rib-Eye or Sirloin, and depending on my mood that day I like them rare, medium or well done.
Have yet to try Flat iron/ Butlers steak.
Have yet to try Flat iron/ Butlers steak.
Originally Posted by indianwells:
“Fillet---Tender but not much flavour, usually benefits from a sauce.
Rump---Very flavourful but a little chewy so a trade off.
Sirloin---Good flavour and tender.
Rib-Eye---Tons of flavour but can be a little fatty.
My favourite is a flat iron steak cooked rare and sliced thinly across the grain and drizzled with pan juices.”
“Fillet---Tender but not much flavour, usually benefits from a sauce.
Rump---Very flavourful but a little chewy so a trade off.
Sirloin---Good flavour and tender.
Rib-Eye---Tons of flavour but can be a little fatty.
My favourite is a flat iron steak cooked rare and sliced thinly across the grain and drizzled with pan juices.”
I find the fat on a ribeye an advantage, cooked right the fat is lovely to eat.
Rib-eye is my favourite cut, sirloin is a close second. I don't mind rump, but it can sometimes be too chewy. Not a fan of fillet
However as people have said, any cut that's cooked by a chef that knows what they're doing is great
However as people have said, any cut that's cooked by a chef that knows what they're doing is great
Rib eye, or rump.
In the States, I had a fab cut called Tri-tip or sirloin tip, but it seems to be a very unique cut to the US< and not one the UK butchers do.
In the States, I had a fab cut called Tri-tip or sirloin tip, but it seems to be a very unique cut to the US< and not one the UK butchers do.
I might be wrong but I think T-Bones fell out if favour during the whole mad cow disease thing...something to do with the bone marrow.
Personally after many years working in kitchens I don't really have a perfered steak but I do have perfered steaks to use with certian dishes ie
Fillet - I find best cooked very rare with a sauce, as carpaccio or minced down and used in a steak Tarta dish.
Sirloin - Due to this being the 'middle of the range' steak with a good trade off of flavour vs tenderness this tends to be the best steak to use as a 'steak' meal Ie just the steak chips etc
Ribeye - pretty similar to a sirloin but for the people who tend to want a bit of extra flavour. Also ideal to be sliced down and used in stroganoff type dishes, stir frys etc
Rump - Due to the flavour it tended to be the 'sandwich' steak of choice, used in steak and onion baguettes or as a smaller steak choice on a mixed grill.
Again it's a good quality, well hung steak that's cooked right that makes all the difference. Also (and this is just personal choice) I don't believe that anything cooked above medium rare is any good. When taste testing in the kitchens any steak that was well done pretty much Tasted exactly the same as the rest.
If I'm not sure of the quality of the meat I'm eating I'll have a steak medium rare or rare. If its high quality meat then there is no other choice then blue!!
Personally after many years working in kitchens I don't really have a perfered steak but I do have perfered steaks to use with certian dishes ie
Fillet - I find best cooked very rare with a sauce, as carpaccio or minced down and used in a steak Tarta dish.
Sirloin - Due to this being the 'middle of the range' steak with a good trade off of flavour vs tenderness this tends to be the best steak to use as a 'steak' meal Ie just the steak chips etc
Ribeye - pretty similar to a sirloin but for the people who tend to want a bit of extra flavour. Also ideal to be sliced down and used in stroganoff type dishes, stir frys etc
Rump - Due to the flavour it tended to be the 'sandwich' steak of choice, used in steak and onion baguettes or as a smaller steak choice on a mixed grill.
Again it's a good quality, well hung steak that's cooked right that makes all the difference. Also (and this is just personal choice) I don't believe that anything cooked above medium rare is any good. When taste testing in the kitchens any steak that was well done pretty much Tasted exactly the same as the rest.
If I'm not sure of the quality of the meat I'm eating I'll have a steak medium rare or rare. If its high quality meat then there is no other choice then blue!!
Originally Posted by Dazzaschofield:
“I might be wrong but I think T-Bones fell out if favour during the whole mad cow disease thing...something to do with the bone marrow.
Personally after many years working in kitchens I don't really have a perfered steak but I do have perfered steaks to use with certian dishes ie
Fillet - I find best cooked very rare with a sauce, as carpaccio or minced down and used in a steak Tarta dish.
Sirloin - Due to this being the 'middle of the range' steak with a good trade off of flavour vs tenderness this tends to be the best steak to use as a 'steak' meal Ie just the steak chips etc
Ribeye - pretty similar to a sirloin but for the people who tend to want a bit of extra flavour. Also ideal to be sliced down and used in stroganoff type dishes, stir frys etc
Rump - Due to the flavour it tended to be the 'sandwich' steak of choice, used in steak and onion baguettes or as a smaller steak choice on a mixed grill.
Again it's a good quality, well hung steak that's cooked right that makes all the difference. Also (and this is just personal choice) I don't believe that anything cooked above medium rare is any good. When taste testing in the kitchens any steak that was well done pretty much Tasted exactly the same as the rest.
If I'm not sure of the quality of the meat I'm eating I'll have a steak medium rare or rare. If its high quality meat then there is no other choice then blue!!”
“I might be wrong but I think T-Bones fell out if favour during the whole mad cow disease thing...something to do with the bone marrow.
Personally after many years working in kitchens I don't really have a perfered steak but I do have perfered steaks to use with certian dishes ie
Fillet - I find best cooked very rare with a sauce, as carpaccio or minced down and used in a steak Tarta dish.
Sirloin - Due to this being the 'middle of the range' steak with a good trade off of flavour vs tenderness this tends to be the best steak to use as a 'steak' meal Ie just the steak chips etc
Ribeye - pretty similar to a sirloin but for the people who tend to want a bit of extra flavour. Also ideal to be sliced down and used in stroganoff type dishes, stir frys etc
Rump - Due to the flavour it tended to be the 'sandwich' steak of choice, used in steak and onion baguettes or as a smaller steak choice on a mixed grill.
Again it's a good quality, well hung steak that's cooked right that makes all the difference. Also (and this is just personal choice) I don't believe that anything cooked above medium rare is any good. When taste testing in the kitchens any steak that was well done pretty much Tasted exactly the same as the rest.
If I'm not sure of the quality of the meat I'm eating I'll have a steak medium rare or rare. If its high quality meat then there is no other choice then blue!!”
Cool
, and pretty much where my suspicions lie in regards to the most suited dishes for various cuts.
Originally Posted by daisiesfan:
“T bone and ribeye for me. The fat makes it.”
“T bone and ribeye for me. The fat makes it.”
Thats why ribeyes are great for well done steaks.
I only ever see T bones in the local butchers now days.
Originally Posted by Dazzaschofield:
“I might be wrong but I think T-Bones fell out if favour during the whole mad cow disease thing...something to do with the bone marrow.
”
“I might be wrong but I think T-Bones fell out if favour during the whole mad cow disease thing...something to do with the bone marrow.
”
You couldn't get T-Bones during and for ages after the foot & mouth disaster ( could have been the mad cow one, can't remember). I could though, my butcher would do them for me but told me if anyone asked I should say I bought it for my dog!!
Originally Posted by SHAFT:
“Thats why ribeyes are great for well done steaks.
I only ever see T bones in the local butchers now days.”
“Thats why ribeyes are great for well done steaks.
I only ever see T bones in the local butchers now days.”
Yeah, I haven't seen one in a supermarket. I get mine from my local butchers and as a treat it is always amazing. It's usually about £8 per steak but totally worth every penny.
Originally Posted by DaisyBumbleroot:
“And why DON'T we see T bones any more?”
“And why DON'T we see T bones any more?”
Indeed.
I had one at a restaurant not too long ago, but you never see them in the supermarket.
Originally Posted by Dazzaschofield:
“I might be wrong but I think T-Bones fell out if favour during the whole mad cow disease thing...something to do with the bone marrow.
Personally after many years working in kitchens I don't really have a perfered steak but I do have perfered steaks to use with certian dishes ie
Fillet - I find best cooked very rare with a sauce, as carpaccio or minced down and used in a steak Tarta dish.
Sirloin - Due to this being the 'middle of the range' steak with a good trade off of flavour vs tenderness this tends to be the best steak to use as a 'steak' meal Ie just the steak chips etc
Ribeye - pretty similar to a sirloin but for the people who tend to want a bit of extra flavour. Also ideal to be sliced down and used in stroganoff type dishes, stir frys etc
Rump - Due to the flavour it tended to be the 'sandwich' steak of choice, used in steak and onion baguettes or as a smaller steak choice on a mixed grill.
Again it's a good quality, well hung steak that's cooked right that makes all the difference. Also (and this is just personal choice) I don't believe that anything cooked above medium rare is any good. When taste testing in the kitchens any steak that was well done pretty much Tasted exactly the same as the rest.
If I'm not sure of the quality of the meat I'm eating I'll have a steak medium rare or rare. If its high quality meat then there is no other choice then blue!!”
“I might be wrong but I think T-Bones fell out if favour during the whole mad cow disease thing...something to do with the bone marrow.
Personally after many years working in kitchens I don't really have a perfered steak but I do have perfered steaks to use with certian dishes ie
Fillet - I find best cooked very rare with a sauce, as carpaccio or minced down and used in a steak Tarta dish.
Sirloin - Due to this being the 'middle of the range' steak with a good trade off of flavour vs tenderness this tends to be the best steak to use as a 'steak' meal Ie just the steak chips etc
Ribeye - pretty similar to a sirloin but for the people who tend to want a bit of extra flavour. Also ideal to be sliced down and used in stroganoff type dishes, stir frys etc
Rump - Due to the flavour it tended to be the 'sandwich' steak of choice, used in steak and onion baguettes or as a smaller steak choice on a mixed grill.
Again it's a good quality, well hung steak that's cooked right that makes all the difference. Also (and this is just personal choice) I don't believe that anything cooked above medium rare is any good. When taste testing in the kitchens any steak that was well done pretty much Tasted exactly the same as the rest.
If I'm not sure of the quality of the meat I'm eating I'll have a steak medium rare or rare. If its high quality meat then there is no other choice then blue!!”
I'd agree with this, what I buy tends to depend on what I'm going to be using it for. I buy rump or sirloin most for when it's "just a steak" and I like mine rare.
Originally Posted by Jol44:
“Indeed.
I had one at a restaurant not too long ago, but you never see them in the supermarket.”
“Indeed.
I had one at a restaurant not too long ago, but you never see them in the supermarket.”
I've now been told that Morrisons sell them!
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