steak – sirloin or rib-eye?
Enjoy Flashy.Posted 4 years ago
Sat here with a full belly of sirloin from the local butchers. Nice rind of fat which rendered down in the pan while the oven chips (OK let me off that on) were in the oven. Rest the steak while I deglaze the pan with some brandy, throw in the peppercorns, double cream and heat. Pour the sauce into a small jug and get mrs Pembo to serve up including green beans while I wilt some spinach in the frying pan with butter. Final touch was to pour the juices from the rested steak into the peppercorn sauce.El VinoSubscriber
A lot depends on how you like it cooked, if you like your steak rare then rump is very good, rib eye needs to be medium rare at least otherwise you have a raw fat taste, fillet you can do anything to it and it remains tender. sirloin is chewy if you go past medium rare.Posted 4 years agoTooTallMember
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.Posted 4 years ago
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