Steak etiquette


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A plain old steak you mean rather than culinary masterpiece? I'd prefer the latter tbh, anyways, I'm off now. Enjoy.

youve summed up your knowledge of decent food right there tbh, for the record i and others where just trying to help

hay ho
 
youve summed up your knowledge of decent food right there tbh, for the record i and others where just trying to help

hay ho

I like the fact that White thinks he can enhance the flavour of beef also that someone can base there taste of food on a quick google like Leadbelly has :lol:
 
think indian or spicy food

why add spices to beef/meat? because its not that good or needs preserving
 
skirt steak or bavette as the frogs call it is the tastiest, eat it very rare
i.e. i had a nice bit of skirt from sainsburys last night
but can be a bit chewy if overcooked
 
skirt steak or bavette as the frogs call it is the tastiest, eat it very rare
i.e. i had a nice bit of skirt from sainsburys last night
but can be a bit chewy if overcooked

winging it here, but can a rare piece of meat from a supermarket and all its layers of distribution be any good?
 
why?? for the love of god why?? completely spoils the meal - why pay the money for a nice steak if you are going to mask the flavour with a manky sauce??

Exactly!
If it's a £10.00 rump or mebbe even a sirloin. Go for a pepper or a Diane sauce. But If I'm paying £20 I would expect a Fillet,T Bone or Rib Eye and would be disappointed if it needed a sauce.
 
Exactly!
If it's a £10.00 rump or mebbe even a sirloin. Go for a pepper or a Diane sauce. But If I'm paying £20 I would expect a Fillet,T Bone or Rib Eye and would be disappointed if it needed a sauce.

this

please listen others

although i wouldnt eat the former
 
:roll::roll:
so youre a kid , whos discovered steak , and i and others who have actually lived a bit try to elaborate you to the joys or a well aged ,well bread , properly cooked steak and you dont listen to a word

but i'm the one thats "owned" in your eyes?

and for your info the "author" and i have known each other for years and i was just having a friendly chuckle


Haway Man Lets get Ermentrude out of the way before we start on Warburtons :lol:
 
skirt steak or bavette as the frogs call it is the tastiest, eat it very rare
i.e. i had a nice bit of skirt from sainsburys last night
but can be a bit chewy if overcooked
Bavette is flank steak, not skirt steak - which is from the plate cut under the ribs and not the further back flank cut.
 
maybe you should listen to mr belly and cover a decent steak in peppercorn sauce( bet he doesnt even know there are different types of peppercorn)

Peppercorn sauces have been forever spoiled for me by the Spanish, who actually barbecue their steaks (probably very cheap ones) with the peppers and then add the sauce after. The taste goes right through the steak and is bloody gorgeous but it's a 'peppered steak' rather than a steak with a peppercorn sauce.
 
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.

warra knacker.

If it was decent steak you wouldn't need sauce.
 
Who do restaurants think they are charging an extra £2 for sauce when you've just spent the best part of £20 on the bastid steak? :evil: This policy seems to have spread like wild fire. Steak nazis.

Please don't post again, you have made me agree with Bongo and I don't like it.

Argentina is the Daddy of Beef producers.

I've eaten some fantastic steaks in Argentina with nothing more than a chilli,garlic, oil salsa thing on the side.
This is one at the halfway stage.
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I have been led to believe that Uruguay is better however I've only had Uruguyan steaks in Amsterdam.
 
Please don't post again, you have made me agree with Bongo and I don't like it.



I've eaten some fantastic steaks in Argentina with nothing more than a chilli,garlic, oil salsa thing on the side.
This is one at the halfway stage.
Logon or register to see this image

I have been led to believe that Uruguay is better however I've only had Uruguyan steaks in Amsterdam.

Thats the chimichurri sauce I mentioned earlier. Only sauce I'd have with steak like, as you say on the side though, not poured over.
 
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