Discussion in 'SMB' started by Brian Griffin, Feb 17, 2017 at 2:59 PM.
Fuck me. You must have a good reason to do that. Either a lass or health. Imo neither should be able to turn you into a veggie.
Youre spot on mate. More rarer meat does keep its taste better. The best burger I had was in morroco where I had no choice to eat it and really enjoyed it. The only other time I have rare meat if it's been finely sliced. Unfortunately with steaks in restaurants in my experience it's always better to go medium.
Love the blood from a rare steak
Even though it isn't blood?
I must state, I don't mix those sauces!
Chimichurri is class man.
Thing is, I just fucking love sauce in general.
used to be ribeye , but now rump. put mustard , black pepper & oil & butter on steak when cooking
Rump. Shit sick of rib eye.
Rare. Nee sauce needed. Onion rings. Possibly fried eggs.
Another one for Sirloin, medium rare.
Thanks to whoever recommended "The Meat Man", I've had 3 now and all mint.
The fourth will be tomora night..gerrin, cannit wait after going to have fish fingers tonight
steak night at our house tomorrow Yummy
One through the heart...
medium, with propper onion rings, garden peas and chop sauce and black pepper
New York Strip, medium, nee sauce.
Can't beat a fillet for me, then sirloin a close second.
Cooked medium so it's still pink in the middle with Diane sauce.
It matters not one jot Wilfred!
Most underrated steak cut
Past couple of steaks I've cooked I used the techniques recommended here. Massive difference.
Sirloin cut off the joint from hockings butchers, spennymoor is exellent. Alto the best iv ever had was a sirlion of one of my mates heifers he got butchered for his wedding into joints for the day. but he kept the steaks for later and they were perfect.
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