Steak etiquette


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Steak is Steak mate, just get yourself to a one of them steak nights at the Lambton Worm.

It's not like, theres no comparison between a properly matured steak from a good supplier or restaurant to the ones you get in a supermarket and some butchers.

The best steak I've had round here is the Louis Steakhouse in Alnwick or Blackfriars. Both of them are superb.

To the main topic I don't usually have sauce as it takes away from the steak but I'll occasionally have some chimichurri sauce on the side. It goes really well and compliments the steak instead of masking the flavour.
 
It's not like, theres no comparison between a properly matured steak from a good supplier or restaurant to the ones you get in a supermarket and some butchers.

The best steak I've had round here is the Louis Steakhouse in Alnwick or Blackfriars. Both of them are superb.

To the main topic I don't usually have sauce as it takes away from the steak but I'll occasionally have some chimichurri sauce on the side. It goes really well and compliments the steak instead of masking the flavour.

Just for the record, a diane/peppercorn sauce absolutely does not mask the flavour of a medium rare steak when it is still pissing blood. It's a ridiculous assertion and I should know.
 
In all seriousness though, you're wrong. Look at what the French do with their steak, or what any chef worth his salt instructs you do with it in their cook books. The sauce makes it. Otherwise you may as well be eating mince. Or chod.
But the French usually charge extra for the sauces. If not for all the sauces on offer then at least for the sauces that are more expensive to produce.

A good sauce makes the streak as you say [the 'secret' to French cuisine is their sauces] whilst a bad sauce will ruin it.
 
Just for the record, a diane/peppercorn sauce absolutely does not mask the flavour of a medium rare steak when it is still pissing blood. It's a ridiculous assertion and I should know.

Wherever you are eating is shit if blood is pissing out of your steak, if the meat is hung properly and correctly rested even a blue steak should not ooze with blood.
 
Wherever you are eating is shit if blood is pissing out of your steak, if the meat is hung properly and correctly rested even a blue steak should not ooze with blood.

'Pissing' blood may have been an overstatement. But rare should be rare i.e. blood present, which is particularly tasty no?

Funny that despite eating all over Europe and in various New York eateries that have all been highly regarded, each and every establishment I have eaten in is shit according to some on here. :lol:
 
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'Pissing' blood may have been an overstatement. But rare should be rare i.e. blood present, which is particularly tasty no?

Funny that despite eating all over Europe and in various New York eateries that have all been highly regarded, each and every establishment I have eaten in is shit according to some on here. :lol:

Argentina is the Daddy of Beef producers.
 
Quantity or Quality?

Quality mate, if you ever get the chance to eat in an Argentinian grill I would recommend it, London has a few and they are popular in America.

Best one I went to was in Mexico though, funnily enough the kitchen were all Cuban.
 
Quality mate, if you ever get the chance to eat in an Argentinian grill I would recommend it, London has a few and they are popular in America.

Best one I went to was in Mexico though, funnily enough the kitchen were all Cuban.
Well I love steak, but have never tried Argentinian, so I shall try some sometime and see.
 
Quality mate, if you ever get the chance to eat in an Argentinian grill I would recommend it, London has a few and they are popular in America.

Best one I went to was in Mexico though, funnily enough the kitchen were all Cuban.
It's also very popular in France.

I suspect it's cos they're allowed to grow up in Argentina rather than slaughtering them after only a few months. Probably why Angus is also popular in France.
 
Quality mate, if you ever get the chance to eat in an Argentinian grill I would recommend it, London has a few and they are popular in America.

Best one I went to was in Mexico though, funnily enough the kitchen were all Cuban.

I had a stop over in Leeds recently, called in to a steak house over the road from my hotel. They have argie beef on the menu - although upwards of £30, would have got it if I wasn't eating alone :cry:

Cannot remember the name of the eatery, but hotel was called Queens.
 
britain is, its a shame that you share a popular misconception:cry:

All about what I have tasted mate, there is a farm up the road for me that sells sirloin that is way better than Wagyu IMO, however the Argie grills I have eaten in beat the British beef I have tasted.

I will change my opinion when I taste better British beef than I have eaten from the Argies.
 
I love me steak and don't mind paying for a good one. However I'm convinced the British don't know how to cook a good steak. Sick of getting bricks which dry as a bone despite asking for "medium".

Yanks do them best - bone in Ribeye me fave.

Belgians do a good job too.
 
and a classically trained chef

if you wanted a "steak" you would'nt go to marcos

he's refering to the béarnaise. which as you know of just butter egg and erb.

cannot see any of the attached-to-travel-lodge sauces though.
 
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