worlds most awsome dinner

[DaGaffer]

I've had nice steak in France a couple of times; both times when I've been taken to the restaurant by a French person. One was in Normandy (near Cherbourg but I've no idea where exactly), and the other in Cannes, but I wouldn't really regard France as a Mecca for steak, I've had better here in Ireland and in the UK. And we all know how this debate usually ends; Argentina>all.

 

[Raven]

You don't need to go to a steak house to get the best steak. You only need to find a decent butcher and learn how to cook an extremely simple dish.

 

[Aada]

The best steaks are the ones you cook yourself, you know exactly how you like your steak.

 

[soze]

I have never had a great Steak. I have them well done which appears to destroy them. But the idea of a Steak that bleeds as you eat it makes me gag.

 

[Raven]

You don't need it to bleed! I have them medium, pink in the middle. My mates dad has it blue though, basically threatened with the skillet. He is a butcher though so I suppose it doesn't bother him as much.

 

[Aoami]

Blue steak is really nice if it's a lean piece of meat, and cooked properly. As someone who has worked as a grill chef in various restaurants i can say that it's still quite difficult to cook properly after many years of practice. Its obviously easy to get the right amount of brown on it, but to get it warm through without overcooking is hard, especially with a nice thick cut piece of fillet or sirloin.

 

[Scouse]

Blue steak is really nice if it's a lean piece of meat, and cooked properly. As someone who has worked as a grill chef in various restaurants i can say that it's still quite difficult to cook properly after many years of practice. Its obviously easy to get the right amount of brown on it, but to get it warm through without overcooking is hard, especially with a nice thick cut piece of fillet or sirloin.

I thought you just slapped it on the side of a pan of boiling water to cook it blue?

 

[Aoami]

I thought you just slapped it on the side of a pan of boiling water to cook it blue?

There are various ways to do it, a couple of places ive worked have had special pans, or a special hot plate you put on the grill, but its still very hit or miss as to whether its hot through.

edit - On the subject - Because of this, i'd never order a steak less than medium-rare from a restaurant, unless its a proper steak house or a top-end place where they have probably perfected the art. Aside from that, you shouldn't really be eating cheap meat rare or blue because it will just be too fatty and chewy and a waste of a steak. Always medium from crap to mid-range places.

 

[TdC]

I have them medium or medium rare if I trust the restaurant enough. I'm not keen on raw-ish meat so the stuff like proper steak tartare and blue steaks is totally out of it for me ugh!

 

[caLLous]

I know this thread is old because gohan can spell now.

 

[Lamp]

Tips on cooking thick steaks please.
Juicy and slightly pink in the middle (not raw) and a lovely dark brown ever so slightly charred outside.

I'm sure I've seen on TV pro chefs grill it, then whack it in a pan and baste with butter, then put in the oven to keep warm until serving.

 

[Aoami]

If you're doing it in a pan, just don't have the pan too hot, and as you said, add more fat as you go along for a bit of a char.

Edit - for people who aren't much at cooking, you'll be amazed at how much you can learn by cooking at different heats, especially if you have gas hobs. The right heat makes an absolute world of difference.

 

[Scouse]

If you're doing it in a pan, just don't have the pan too hot, and as you said, add more fat as you go along for a bit of a char.

For me, I use a griddle pan and get it stonkingly hot. I rub olive oil, black pepper and cracked salt (not table salt) into the steak (rather than oiling the pan) and then wang the steak in.

3 minutes a side ish normally for a medium rare steak. Although last weekend I cooked a 1.5" thick T-Bone steak for 1.5 mins a side. It was warm all the way through but still completely raw apart from a couple of mm on the outside.

 

[gohan]

I know this thread is old because gohan can spell now.

Debatable.....

 

[gohan]

If you're doing it in a pan, just don't have the pan too hot, and as you said, add more fat as you go along for a bit of a char.

Edit - for people who aren't much at cooking, you'll be amazed at how much you can learn by cooking at different heats, especially if you have gas hobs. The right heat makes an absolute world of difference.

This is what I hate about renting. All rented flats in the UK have to be electric cookers now. Have you ever tried cooking properly on an electric hob? It's a fucking nightmare; destroyed my wok a treat

 

[Aoami]

For me, I use a griddle pan and get it stonkingly hot. I rub olive oil, black pepper and cracked salt (not table salt) into the steak (rather than oiling the pan) and then wang the steak in.

3 minutes a side ish normally for a medium rare steak. Although last weekend I cooked a 1.5" thick T-Bone steak for 1.5 mins a side. It was warm all the way through but still completely raw apart from a couple of mm on the outside.

Griddle is ok to have it hot, but if its a pan it cooks too quick if its really hot, even if you dont use much fat as it cooks in its own. With a t-bone i like to remove the tenderloin and give it a minute or 2 more than the strip as it tends to take a lot longer to cook. It doesn't look as good though.

 

[Bahumat]

If you want a good steak go to Hawksmoor. Best steak in London

Nah Gauchos is better and it has better decor

 

[Billargh]

Granted I'm not a connoisseur like you lot ( ) , the best steak I've ever had was from Gusto's on the Newcastle Quayside.

 

[Lamp]

Aren't you supposed to rest your meat?
Before serving?

 

[dysfunction]

Aren't you supposed to rest your meat?
Before serving?

Yes you should do. It kind of 'relaxes' and is a bit more tender.

Applies mainly to a roasted lump of meat before you carve it up. Steak should also be left for a bit.

 

[Aoami]

Aren't you supposed to rest your meat?
Before serving?

A joint for a roast should be rested for about 20 mins, just put a bit of foil round it to keep it warm. With a steak from the time it hits the plate to you sitting down and starting it should be long enough.

 

[Killswitch]

Nah Gauchos is better and it has better decor

Got to say that having tried both in the last month or so, I reckon Hawksmoor is much better food-wise, although I agree you get a better experience in Gauchos (I love the Chancery Lane one)

Now I'm settling in "darn Sarf" I need to start trying some new places though. Pitt Cue in Carnaby is very good, but still want to try Bonedaddies and Meatliquor. I like me some BBQ

 

[Lamp]

Bonedaddies

If Carling made dodgy restaurant names....

 

[Aoami]

ive not been to meatliqour but it sounds so gay. nothing wrong with bodeans or red dog saloon.

 

[Lamp]

ive not been to meatliqour but it sounds so gay

You might want to avoid
Mike's Big Meat
Meat for Men
Bonesuckers
Ribbed and Beefy

 

[Killswitch]

ive not been to meatliqour but it sounds so gay. nothing wrong with bodeans or red dog saloon.

Been to Bodeans at Tower Bridge a few times when I was training at Computerlinks but not since I moved down here. Might have to give it another go

 

[Jupitus]

If Carling made dodgy restaurant names....

It's fucking Carlsberg you numpty!!!

 

[TdC]

I just made a quiche of such a magnificence that I believe I have become a god...or at the least a genius French impressionist painter.

 

[Lamp]

I just made a quiche of such a magnificence that I believe I have become a god...

Pics

I could say I have a Haribo Goldbear tree growing in my garden, but without the pics....
*Rushes out to stick hundreds of gummy bears on the nearest tree*
....10 hours later.....
I feel sick. I ate too many leaves and twigs

 

[Chilly]

Nah Gauchos is better and it has better decor

Found their service was a bit meh for the price. We had a waiter forget drinks and all sorts. For a meal that cost over a thousand pounds you expect absolute perfection from the staff. anything else is a pisstake in my view and I heavily downgrade tips from poor service in expensive restaurants.

Hawksmoor, on the other hand, was amazing last I went. Our waiter gave us loads of advice about the meat and what to drink and other stuff. the cocktail bar in the seven dials hawksmoor is insanely good. It's massively expensive, though, but you get what you pay for.