What is the best steak English or Irish ?

[mrmistoffelees]

Originally Posted by Sephiroth

There's a reason for that. If there were any fat veins running through the meat (e.g. Rib Eye, Sirloin), they would spoil the overall experience if the surrounding meat was rare. That's why the rarest that's recommended for non-fillet steak is medium except for Rump, where medium-rare is the rarest it should be.

I thought ribeye was meant to be medium rare?

I can get away with Sirloin & Ribeye at rare but it's a push.

[papa smurf]

Originally Posted by mrmistoffelees

I thought ribeye was meant to be medium rare?

I can get away with Sirloin & Ribeye at rare but it's a push.

Wipe it's arse and take the horns off

[mrmistoffelees]

Originally Posted by papa smurf

Wipe it's arse and take the horns off

On a fillet absolutely !

[Ken W]

Originally Posted by mrmistoffelees

On a fillet absolutely!

Fillet is best but too pricey for me

Originally Posted by mrmistoffelees

I thought ribeye was meant to be medium rare?

I can get away with Sirloin & Ribeye at rare but it's a push.

We sometimes frequent an Argentinian Steak restaurant called Gauchos, and they recommend rib-eye to be cooked medium, as this melts the fat, and makes the meat sweeter.

[mrmistoffelees]

Originally Posted by Hugh

We sometimes frequent an Argentinian Steak restaurant called Gauchos, and they recommend rib-eye to be cooked medium, as this melts the fat, and makes the meat sweeter.

My BIL made himself ill in that place due to the quantity of meat he ate....

Originally Posted by mrmistoffelees

My BIL made himself ill in that place due to the quantity of meat he ate....

I’ve found if you balance out the excessive red meat consumption with excessive red wine, it sort of balances out…

[Sephiroth]

Originally Posted by Hugh

We sometimes frequent an Argentinian Steak restaurant called Gauchos, and they recommend rib-eye to be cooked medium, as this melts the fat, and makes the meat sweeter.

Gaucho is top.

[Ms NTL]

Originally Posted by tweetiepooh

I like my steak blue.

I ate steak tartare for years. I love sushi.

After getting e-coli 3 times from steak tartare and once from sushi .....each costing me a week in the hospital, with most antibiotics not working....

[Sephiroth]

Originally Posted by Ms NTL

I ate steak tartare for years. I love sushi.

After getting e-coli 3 times from steak tartare and once from sushi .....each costing me a week in the hospital, with most antibiotics not working....

I still eat Steak Tartare. Also when I worked in Poland, they served Steak Tartare in the works canteen except on Mondays.

[peanut]

Any decent steak, lightly dusted with McCormick Montreal Steak Seasoning (not the imitation cheap knock offs), then grilled in the Ninja Foodi Grill, with the thermometer in. It gets them exactly how I like them but cooks them really well too.

[Sephiroth]

I marinade my steak in Maggi/Garlic Paste/Lemon Juice/Oil.

[jonbxx]

Not surprisingly, I apply some science… season with salt, pepper and garlic powder, vacuum seal in a bag and sous vide cook at 50 degrees for 2-3 hours. Take out of the bag, dry the meat and spread a very thin layer of mayonnaise on both side. I them sear in a scorching how cast iron pan and blowtorch.

Perfect rare steak every time

[Ms NTL]

Originally Posted by Sephiroth

I still eat Steak Tartare. Also when I worked in Poland, they served Steak Tartare in the works canteen except on Mondays.

You mean Friday. I work in Warsaw too. There is no meat on Friday. They are Catholic.

[tweetiepooh]

Medium really ruins steak (or lamb). And cuts like feather would be like leather if cooked that much.