I wasn't aware that there were two types. I first had the raw version at a Moroccan restaurant in LA last year and the lady there called it kibbeh but told us it was raw. It is indeed lamb, but it was the raw part of the steak tartare that reminded me of the similarity.
actually the raw version is Kibbeh Nayyeh. And if prepared by properly it is to die for. My new lady spoils me. john
There is a pub where i live that sells a 64oz'er! Thats in insane amount of meat. best part of £35 too...quite tempted to taker it on : ) Rare of course, and none of this steak sauce bolloks.
I just wanted to add to my favourite ways of having steak: wasabi steak. I went to a new Japanese restaurant in town and good God it was excellent!
After reading this thread, guess what I'm now having for dinner? Nothing fancy though. Just rosemary, extra virgin olive oil & black pepper. Forgot the pepper sauce didn't I ...
My girlfriend's Dad is a butcher. While it was slightly disconcerting to meet him for the first time before I knew of his profession (walking into his kitchen to see him brandishing an enormous blade over a blurry, unrecognisable mass of meat...), the advantages are the many rump steaks that he has personally cut for me sitting in my freezer. I'm very glad to see so many rare steak purists in this forum, it's borderline objective fact that anything above rare is a sad, sad waste. Skin the cow and run it through a warm kitchen; Voilà!
Personally I think you need the Maillard reaction to get a good taste. Sure the sousvide will make it tender as **** but you'd need a strong sauce to go with it. Sousvide a fillet steak maybe, but not a nice marbled ribeye.
Fair point. I'm partial to saucing the jolly rogers out of my meat though, which reminded me of a great sous vide something-or-other I had in Paris a couple of years ago. I've only had it once but it made quite an impression.
I love steak Its the thing I would miss most if I had to stop eating meat. I have mine rare, usually no sauce but my dad marinades them in teryaki then cooks them fast usually served with homemade chips and if i get my way scallops If i have to have a sauce I will usually elect to have a creamy black peppercorn sauce. Or A1 steak sauce if i can get it
I have to say i am a huge fan of beef and steak in particular. I used to have it medium when i was younger but was introduced to rare and haven't gone back since. Half my family eat their steaks well done and my father and i cringe when he cooks them. The best steak i've had to date has to have been at a local Bistro Pierre restaurant: Pasture-fed Scottish beef matured for 3 weeks, cooked rare with white truffle and roasted garlic and pomme frites as a side. It was too die for
Steak = best food ever. I can't recall a month in the past 4 years or so where I haven't been to one of: Meat & Wine Co., Gaucho, or Hawksmoor. Can't beat London for steak restaurants! In general, ribeye > sirloin > rump > fillet. Steak needs a bit of fat IMO to give it flavour. Normally cooked rare, however depending on the marbling, may cook it medium-rare to get it nice and tender... mmmmmmm, meat
I also love a good steak. My absolute favourite is a flame grilled peppered fillet of Irish beef, served with creamy peppercorn sauce, onion rings and either mash or chips. There's a place in Portrush called the Harbour Bistro which is part of the Ramore Restaurants group which in my opinion, does the best steak this side of Jersey, which is the only place I've ever had a nicer steak than here in NI. That was in a restaurant called "Hot Rocks" but I think it might be closed now, I haven't been to Jersey in a couple of years and they used to have a website which seems to be gone now.
I finally had my first filet mignon steak last New Year. It was smothered in truffle sauce and came with a side of lobster... SPOILED! But yes, my favorite by far!
