British BBQ Society Forums

Rib eye steaks are my favoutire. Dry aged for 6 weeks, season heavy with salt only, cook on the grill to medium rare and then once done season lightly with pepper.

Any other steak season in the same way but cook blue to rare.

Talking of Heston, I've yet to try his method of oven "cooking" a huge 2 bone rib as steak.
Sear the outside with a blowtorch (a proper one) heat (if that's the word) the oven to 50c. When the steak has reached 50c (120f) internal temp cook for 18 hours!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!.
Allow to cool for 2-4 hours, slice from the bone, cut into 2 steaks then sear in a blindingly hot pan.

This might explain the wait for a good steak

A nice piece of sirloin seasoned with salt, pepper and a light dusting of medium peri-peri seasoning. Cooked on the ugly drum grill to med-rare finished off with a knob of peri-peri butter.

Eddie.

Rib-eye (or Entrecote as the frenchies call it), seared on a high heat on the grill. A little salt n pepper, sometimes some cajun rub does wonders as well. Fantastic! I find that on the grill, ribeyes high fat content means that you get a juicier steak. Personal choice... oh yes. 1.5" porterhouses, directly onto a coal for 2-3mins each side, then brushed off ash is also ace.

BBQFanatic wrote:Personal choice... oh yes. 1.5" porterhouses, directly onto a coal for 2-3mins each side, then brushed off ash is also ace.

I've seen that mentioned somewhere else - something I also want to try. Sounds great.

Tends to be rump steak for me.

Steak out early and very basic salt and pepper seasoning. Rub a little ground-nut oil onto steak.

Very hot dry pan. Depending on the thickness, about a minute each side is sufficient. Rest in foil. Aim to have it coming out between rare and blue. Just so it's not cold in the middle, please.

While resting, I tend to do a simple garlic mushroom cream sauce.

I then become impatient and eat the steak lustfully with my bare hands, blood dripping down my chin, before the sauce is ready.

I then have mushrooms on toast.

eater of food wrote:I then become impatient and eat the steak lustfully with my bare hands, blood dripping down my chin, before the sauce is ready.

Really? I am surprised

It's all been pretty much as expected so far. No shoe leather lovers yet

What about onglet (hanger steak) or skirt? anyone prefer a proper Fajita to a fillet?

Just been into the butchers to pick up some ham, was offered a blade joint (http://en.wikipedia.org/wiki/Blade_steak). He explained that he removes the sinew which runs through it before selling which is the bit which makes it quite tough. Anyone tried that?

In th'old days as I remember t'were sold for braising, however with better husbandry and longer maturing it may well be better than that now.

There is one more steak - Pretty spenny in this part of the world, but relatively cheap in SA, is Ostrich. About the only steak I like to pan fry. 1-2" fillet medallion, seared in on high heat, with butter and a touch of olive oil. Then bung it in the oven for 5-10 mins, looking for a rare to medium rare.

Pull it out the over, let the ostrich rest, then deglaze with a spash of white wine, garlic, salt and pepper, let it reduce, add a dash of cream. WOW WOW WOW