Medium rare fillet, with that mushroom Diane sauce thing, steak cut chips and vinigrette-dressed salad.

I've been known to tipple when cooking but not usually a whole bottle.

I actually do my steak quite similar except I use a few shallots, some whole green peppercorns for a bit of a bite and sometimes something sweeter like marsala works well with the other flavours.

Anyone who opts for a rib eye know their steak though.

Very True!! The flavour introduced into the meat from the marbling melting is just amazing!

And the ONLY way to cook it IMHO is on a heavy cast iron griddle pan. Whatever you do don't oil the pan, let it get VERY VERY hot first, brush a little oil onto the actual steak and place on the pan and then DONT TOUCH IT! Seriously, don't touch it until you are ready to turn it over and do the other side. It needs to stay in one place so that it doesn't stick!

Agreed.........hot hot hot pan (but preferably the BBQ) if you do one steak, cook it and let it rest, then slice it will feed two/three people! Yum

10 minute rule:

Well done = 4 minutes per side + 2 mins rest
Medium = 3 minutes per side + 4 mins rest
Medium Rare 2 minutes per side + 6 minutes rest
Rare - 1 minute per side + 8 minutes rest
Blue = if you can catch the cow first.....................

Medium rare sirloin, I try to buy it with that marbled look to the flesh.

How true! The resting time is soooo important - That's when all the juice flows back into the meat!


The marbled fat is what gives it the flavour

Medium rare - not too bloody but juicy. More pink than red.

I like mine well done !!

british and rare, with a bearnaise sauce and mushrooms, baby corn, and asparagus.

Sounds lovely, try searing the asparagus on the griddle pan right after you take the steak off and are letting it rest. Also although *good* British meat is great so is Scottish and IMHO best of all, Argentinian! They might be crap at invasions but they know how to rear cattle!

When I liven in spain I did actually try a huge T-bone from El-Toro, a bull.

Now before anybody jumps on me it was only a few days afterwards that I actually found out that these "delicacies" come from bulls killed in a bullfight! I TOTALLY abhore the killing of any animal for entertainment regardless of any cultural heritage involved. I fell out with the restaurant owner over this as I feel he should have told me.

However...

The meat itself had a VERY strong flavour to it, much stronger the beef from a cow. In fact the taste didn't appeal to me at all and I am a real carnivore.

not wishing to offend anyone, I admit that I used 'british' as a generic in this case, so include scottish beef and welsh lamb etc, I try werever possible to support locally grown meat and veg, after that its anything produced in the british isles, some things of course are imported but i try to get these as little as possible and source them ethically ( tuna etc.)

Well done

hmm, now there is a theory out there that fear effects the flavour of meats, not that I subscribe to it because its not in any way proved, the meats in question were hunted game as opposed to tame bred game, interesting that your beef has such a strong flavour though considering where it came from ?

I actually nearly lost a major client of mine not so long ago because I refused his offer of a shooting trip to hunt game! Luckily he saw that I wasn't prepared to compromise my principles for the sake of business.

Ribeye medium rare with mushrooms, steak cut chips and plenty of A1 steak sauce (absolutely gorge stuff).

I like any cut of steak, but love to be peppered and cooked medium rare!

Well done with chips, fried mushrooms and a fried egg

Well done in a rich black pepper sauce or just covered in mango chutney

Cooked a peppered sirloin tonight, medium, with peas, crunchy chips and grilled tomato.

Delish.

A 5 1/2 year old thread, resurrected from the grave?!

Blue

I dont really like steak and I definetly dont like it raw, I like all meat well done .. problem is my Dad works is a meat factory and keeps giving me steak, I,ve tried cooking it in the george foreman, and in casseroles but its always so chewy if the weathers good this weekend im going to try it on the bbq

If it's good steak, it's chewy because it's over cooked. Blue and rare are not the same as raw. Best way to cook it is in a very hot frying pan, turning every 15 seconds. Make sure it's been at room temperature and season it before cooking. Let it rest or as long as it cooks. If you have a meat thermometer, 45 deg is blue-rare, 50 deg is medium, 55 deg is over done

What cut is it?