Steak - Let's strike up some controversy

[KamadoSimon]

Stayed for a couple of nights on a Ostrich farm in South Africa - they served anything you liked in the evening. As long as it was Ostrich steak! Delicious stuff. There used to be a fairly ready supply in the UK but just googled it and can't seem to find it now.

[FlashGordon]

I've eaten the Skirt (no jokes intended) in France I think they called it the Bhavet? with an onion marmalade, that was pretty tasty. For me it has to be the Rib Eye, aged well 20 day plus, cooked with salt, hot and quick, served blue or rare . Served with some roasted chips, not deep fried. For a sauce, I love a blue cheese one.

To be fair it really depends where you get it from, I won’t eat supermarket steak because its nasty and has no flavour. Anything from a decent butcher will do me nicely.

[eater of food]

Blue cheese sauce just sent me over the edge.

[Diggin' On Swine]

Has to be rump, preferably 21+ matured, rubbed with a little olive oil then a light dusting of salt and pepper. White hot coals, straight on to the grate as close to the coals as possible for 30 secs to 1 minute either side.

After resting (if I can wait that long) garnishing with a decent slice of entier fois gras! Yum!

[BadBoyzofBBQ]

It has to be Rib eye for me seared on hot coals for at least 20 mins each side. Not allowed to rest and served with mayo the shop bought stuff.




Only Jokingthought it would cheer you all up on this rainy day!

[Steve]

I'm so glad I started this thread

I love ostrich. There's an ostrich farm near me, but still it's quite expensive.

Slice of fois gras on my steak, hell yeah, tornados baby!

[chokethechicken]

I don't remember the last time I had an amazing steak in the UK. I tried some kobe beef in Tokyo when I worked for Sony many years back and that was AMAZING. Mmmmmmmmm.

[Steve]

I tried Kobe in Hiroshima once. Put it through on expenses and it was amazing. Figured I might not get away with it a second time though

Did Fugu on the same trip, as well as sashimi of chicken. Sharp did my culinary experimenting some real favours

[keith157]

I've used these people before, but at the moment they seem to be out of stock of a lot of things. Their Wagyu beef was ok. http://alternativemeats.co.uk/delicious ... eef-steaks

My butcher hangs his carcass beef for 28 days, when he buys steaks he always get the guaranteed 28 day matured (wet matured admittedly) and it's alway been good quality, it even recovers well from my freezer.
I tried ostrich, and even kangaroo a few years ago from Tesco of all people.
I like ostrich but a drumstick is too much for one

[igsalk]

i like my steaks medium rare or medium done sometimes depends on my mood becasue sometime i wanna get some texture to, sometime i prefer the juiciness and softness to it so it depends but then when i am out with the family, since most prefer the done version then i have my steaks that way. but when i have some good ol wine with me then i have it rare.