Steaks

[jennyjoan]

Went out last night for a meal - friend got rib-eye steak (it was massie) I got fillet steak - no matter - friend never complains - but both were too tough.

I find when I order steak in a restaurant every single one of them tough - time is of the essence with steak they need to be cooked slowly . We took them home and Mr Maxie will have a lovely meal today. Never ever will I get steak from restaurants. This is every single time and you say when why go for it - but I try to give the steak a chance cos you get tired of chicken etc.

I cook fillet steak (from time to time and my god it would melt in your mouth)

do not believe this business - flipping steak round for these few mins then to the other side - then rest - rest my ass - sorry.

[ummmm]

Steak doesn't need to be cooked slowly.

[jennyjoan]

well I was waiting for the falsies to get stuck into them. no never again.

[RATTER15]

You appear to be choosing the wrong restaurants.I know a good steak when I eat one, rarely do I get a tough steak in a restaurant.

[RATTER15]

I also have rib eye if it's on the menu!

[ummmm]

I take it you're ordering it well done?

[jennyjoan]

No this restaurant is an extremely popular one Ratter - and another thing I have been to extremely expensive restaurants (not worth the money) again I get steaks still tough. When I looked at the steaks last there was a little pink which should have made it tender. no no never again.


must say like my steaks to melt in my mouth so maybe I am looking for too much. I cooked a roast beef last Sunday for Sista and it was to die for.

[1ozzy]

If not cremated.

Cheap cuts need long slow cooking.

Good cuts need a quick sear and a rest before tucking into.

[-Talbot-]

time is of the essence with steak they need to be cooked slowly



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[EDDIE51]

The main reason good steak is tough is that it is cooked too long.
Fast and hot is the rule for steak.

[jennyjoan]

Eddie - I have bought good steak and tried that method but it still was tough. Think I will stick to my own reliable method and that of my mother's.

[Old_Geezer]

This makes me want to get a few steaks and experiment cooking methods for the rest of the week {drool}. :-)

[Mosaic]

It all depends on the quality of the meat to begin with.
And the animal. Ostrich steak is lovely flash fried on both sides.

[ummmm]

Well all the cookbooks and TV chefs can't all be wrong.

[Retrochic]

You can slow cook fillet steak and have it medium rare - its flamed in a pan then slow cooked for up to two hours at a very low temperature

http://www.tastecumbria.com/recipes/james-martins-slow-roast-fillet-cumbrian-beef-wild-whinlatter-forest-mushroom-smoked-garlic-pommes-puree/

Also I've seen rump steak cooked at very low temperature on a BBQ for 4 hurs and still be pink in the middle. Its all about core temperature.

[diddlydo]

Sorry - only one way. Hot, fast, rest and always very rare.

[Psybbo]

What restaurant, so we can avoid it?

[granny grump]

Try Aldi for steaks old geezer we have yet to have a tough one. Granddadg was a butcher (old school) and a chef and knows his onions & steaks. They do 28 day aged beautiful Granddadg has rib eye & I have fillet.

[granny grump]

And yes Hot & quick

[ummmm]

I kinda agree with that, DB, I can never understand someone going for pub grub and ordering sausage and mash.