Whilst I know my way around most animals I'm not overly experienced in the steak department and me and die Frau are going to a steak restaurant this weekend. There are so many cuts; where does one start?
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Steaks (beef)
- Thread starter Herr Tubthumper
- Start date
clippedgull
Hotdogs, extra onions
Hillian1
( . ) ( . )
Personally I always go with Rib Eye if it's on the menu, fantastic flavour.
Fillet is so overrated, yes it melts in your mouth but doesn't have enough taste.
Fillet is so overrated, yes it melts in your mouth but doesn't have enough taste.
Butch Willykins
Well-known member
Bone in Rib Eye is what you want.
madinthehead
I have changed this
There are a lot of options, so if you are going to a good one, the staff should be able to advise you what you want and how it should be cooked etc...
Rib eye for me too. Sirloin if I have to. Prefer mine still mooing but definitely no more than medium rare. I send 'em back if they're not cooked to the asked for temperature. If I can cook a steak to temperature then a pro should be able to!
I am also quite partial to a VERY quickly fried onglet (aka hanger) steak in a traditional French place or a chateaubriand
On a slight tangent, I read in the paper this morning, that LIDL's latest shot at the posher supermarkets, is to start selling Wagyu beek steaks at a QUARTER the standard price (£25/kg against £100/kg - around £6.99 for a big steak.)
Do you steak experts recommend I seek some of this stuff out?
Do you steak experts recommend I seek some of this stuff out?
Superphil
Dismember
I tend to go for a ribeye, but if it's a specialist steak restaurant anything they serve should be spot on. Fillet is best when served with an OTT sauce and accompaniments. A ribeye should be served plain, rare/m-rare, with the bare minimum accoutrements.
I've had proper Wagyu beef in Japan. They feed the cows beer and and massage them among other things. I found it flavoursome but very, very rich. If the LIDL one is anything like the real deal - and I'm sceptical at that price - then seek out one about half to two thirds the size of your normal steak.
Superphil
Dismember
All IMO and experience, of course.
El Sid
Well-known member
I like a bit of rump.
This
clippedgull
Hotdogs, extra onions
Asda offer Wagyu at the same price point as LIDL will be selling it for.
http://groceries.asda.com/asda-webs...c-_-ghs-sna1-_-asdacom-dsk-_-hp#/search/wagyu
Where do I sign up?
somerset
New member
Now you are talking,....I ordered a very expensive chateaubriand in my favourite restaurant in the world ( Keens in NYC)........I can honestly say it was a near orgasmic experience.
Hillian1
( . ) ( . )
A good Vet should be able to get it back on its feet.
Machiavelli
Well-known member
I'd go along with what most are saying, rib eye is best in terms of the combination of flavour and texture, particularly because the fat is just delicious on a rib-eye. Of the others, fillet is quite bland and vastly over-priced and over-rated purely because it has a succulent texture; sirloin is usually pretty good, similarly priced to rib-eye, but nowhere near as good; rump I really like, as it has great flavour, but can be a bit chewy for some; hanger -- or onglet in French -- is also excellent and well-priced in a similar way to rump, as is the likes of skirt steak too.
- Thread starter
- #20
Sounds like heaven to me.