Ribeye every time. It's got to be really thick cut so you can burn it on the outside but leave it pink in the middle. No more than 5mins in the pan then finish in the oven. Nomnomnomomomnomnom. Burp.
steak - sirloin or rib-eye?
Got sold on rib-eye when the butcher recommended it as they had no sirloin. 42 day aged, inch thick - yum yum
Fillet by preference these days. Have very fond memories of rump at Berni Inns back in the day though.
I'm a new convert to flat iron or butlers' steak. Pretty damned cheap compared to the prime cuts but far more tasty than it should be. 3 min each side in a smoking pan then left to relax wrapped in foil. You get a very tender steak, rare in the middle, brown outside, slices well and tastes great.
CaptainFlashheart - Member
Sauce? On steak?
Ban them immediately.
It's a northern thing, you wouldn't understand You can keep your Café de Paris butter
hot_fiat - Member
Blagdon farm shop rib eye every time.
i knew the butchers in blagdon was good but didn't know about the farm shop.
I have to admit I do like a T-bone. For me bone always helps the taste. But I do like rump and ribeye. Never been a sirloin fan.
If having fillet I quite like it carpaccio
tbh the cut is irrelevant if
a) it's come from a crap cow
b) it's cooked crap
Better the cheaper cut from a better looked after cow.
Fillet. Not beyond the services of James Herriot.
That's all. Move on please - nothing to see here.
Fillet or fore-rib for me.
Rib eye, T-bone, rump, sirloin.
rib eye, just had a fantastic one earlier in a local pub
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