"28 Day Old Marbled Steak"

[rikwakefield]

This thread is making me hungry.

Anybody know where to get a decent steak in Manchester City Centre, I have no transport but do want steak.

 

[prunus]

Fucking thing will be 128 day old marbled steak by the time you've finished. Just cook it and eat it, FFS

 

[El Jefe]

ok, i followed the technique Dan U posted, and had it with garlic mushrooms and fat chips and lots of mustard.

very very nice - i always thought the whole "resting" bit made minimal difference, but I was wrong

 

[Dan U]

glad it was good

 

[El Jefe]

glad it was good

lovely - cheers

 

[perplexis]

A drop of oil in a pan, heated until very, very hot; sear each side for 30 seconds, then cook for as little time as you're comfortable with on each side, before eating. (Personally, I don't like the middle to get hot!) Cook from room temperature.

Why the oil? There can't be any need.
I'd just salt the pan and then get it really hot.

 

[Yuwipi Woman]

my mate brought round a veritable slab of 28 day old marbled steak and presented it to me in a way that suggested I need to treat it well because it's dead expensive.

So. Grill it or what?

You really shouldn't brag about some strange guy slipping you his meat.

 

[Chz]

One of these days, I'll have to try something I saw on Iron Chef - the chef cut the beef very thin and dangled it in a pot of boiling water for about 3 seconds. Mmm. And I normally prefer med-rare to medium.

Though I'd say it depends on the cut. A fillet is best rare to med-rare. A rib eye has enough fat that it needs more time to cook, soften, and melt that fat. Med-rare to medium. I'd say skirt and flank are similar, but the fat more evenly spread and you can cook them less. (Fwiw, I love skirt as a cheap, tasty cut) Something like a sirloin can go either way (the fat is important, but it's at the side and can be ignored).

 

[Athos]

Why the oil? There can't be any need.
I'd just salt the pan and then get it really hot.

Because, without it, the meat can catch causing the grain to open when you try to turn it, thereby letting the juice escape. You only need the tiniest drop, though.

 

[Kanda]

kev the friend: i gave him the steak, galloway beef from lancashire, and yes rare is by far and away the best way.

 

[London_Calling]

I thought this was going to be about a steak left over after environmentalists released a zombie virus into the steak community . . .

 

[Ms T]

El Jefe in steak eating shock. Did I miss something? I've been trying to entice Pieface into carnivorous ways for ages.

 

[El Jefe]

When I fucked my leg, i was in a hospital with particularly shit catering, and awful veggie options. So in the name of my own health, I ate meat for the first time in about 26 years. Same at Kings when they moved me, and I must admit I'm still eating some meat now. Can't be bothered to argue about the ethical aspect but I do intend to return to a veggie (or at least "pescatarian") diet soon.

When I stopped eating meat I was about 14 and pretty much just ate sausages and stuff, my tastes were pretty undeveloped, although I did love liver and kidneys, which even a lot of hardcore carnivores didn't seem to like.

So this summer I've been eating all those things that I just hadn't come across when I was a kid - curry goat, jerk, chicken curries, steak etc etc etc. And pastrami. Especially pastrami.


(lifted from another thread)

 

[Intastella]

Medium rare steak with blue cheese sauce (homemade, and easy on the olive oil), mushrooms in butter and broccoli = nom x a million

/Drools

 

[subversplat]

WRT Jefe's hospital reasoning, I can't wait to go back to Nuffield in Oxford just for their super Vegan a la carte menu