How do you like your Steak?

Not a big red meat eater and lamb is easily my fav but a Aberdeen Angus pretty rare sirloin with... Mustard

I have mustard with almost anything
 
I only recently discovered the "Flat Iron" steak. (In Lidl).
Cut from the shoulder of the cow.
Substantially cheaper than other cuts but very yum. Similar to the twice-as-expensive Rib Eye.

Most important aspect in delivering a decent steak is how it is cooked, imo.
 
icebreaker said:
I only recently discovered the "Flat Iron" steak. (In Lidl).
Cut from the shoulder of the cow.
Substantially cheaper than other cuts but very yum. Similar to the twice-as-expensive Rib Eye.

Most important aspect in delivering a decent steak is how it is cooked, imo.
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That's what we use to make carne asada.
 
Flat iron is good but must be cooked rare.

Of the mainstream cuts I prefer ribeye - as tender as fillet but with as much flavour as rump.

My absolute favourite is onglet (aka hanger steak). Also needs cooking rare.

How long the meat is hung for is crucial. At least 28 days if not longer. Bright red supermarket beef marinating in its own blood in a vac pack is simply horrible.

Must rest a steak after cooking.

Accessories - Dijon, bearnaise, and proper chips .
 
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With the exception of carpaccio I am strictly a medium rare man. No need for blood pishing out all over the place - it's like going down on (deleted)
 
simmo said:
With the exception of carpaccio I am strictly a medium rare man. No need for blood pishing out all over the place - it's like going down on (deleted)
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If the beef is hung properly and rested after cooking, there should be no blood pishing out of even the rarest steak.

Carpaccio is lovely, as is steak tartare.
 
simmo said:
With the exception of carpaccio I am strictly a medium rare man. No need for blood pishing out all over the place - it's like going down on (deleted)
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It's not blood, blood is removed at slaughter and flows through veins. The red juice is water mixed with myoglobin which is what makes the meat red, hence why you don't get red juice coming out of chicken.
 
granger said:
How long to rest at end BennyB?
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Depends on the size of the piece of meat, but for an average size steak five minutes should do the trick Granger. I normally just have a sheet of tin foil ready, then when I take the steaks off I wrap them up to rest while I plate up everything else.
 
Simon said:
It's not blood, blood is removed at slaughter and flows through veins. The red juice is water mixed with myoglobin which is what makes the meat red, hence why you don't get red juice coming out of chicken.
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Well there you go - you learn something every day.

I still intend to put my iron atoms into +2.25 oxidation state before consuming.

I daresay that the iron explains why it tastes like blood.

Fascinating.
 
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