Steak Thread

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Originally Posted by Pentridge

I remember watching a Jamie Oliver prog which was about him travelling across the States. When he got to Texas he went to a BBQ with the local rodeo people. They had a huge vat of incredibly hot oil on the go into which they dunked massive steaks (held in place on pitchforks!). After about 5 mins out popped a perfectly cooked (medium rare) steak. Oliver was quite dubious as to how it would taste but declared it delicious.

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Wouldn't that basically be described as an Industrial Fondue?

A similar method I read about was one used by Albert Roux at Le Gavroche who would literally fry each steak in 2 packs of butter, draining it away as it got too dark and burnt. That's proper Bulcy style cookery that is.

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Originally Posted by chiswickmart

I remember watching a Jamie Oliver prog which was about him travelling across the States. When he got to Texas he went to a BBQ with the local rodeo people. They had a huge vat of incredibly hot oil on the go into which they dunked massive steaks (held in place on pitchforks!). After about 5 mins out popped a perfectly cooked (medium rare) steak. Oliver was quite dubious as to how it would taste but declared it delicious.

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Wouldn't that basically be described as an Industrial Fondue?

A similar method I read about was one used by Albert Roux at Le Gavroche who would literally fry each steak in 2 packs of butter, draining it away as it got too dark and burnt. That's proper Bulcy style cookery that is.[/quote]


Mmmmmm Oi! Mmmmmm!

Lomo churrasco cooked over wood embers, open air street market Montevideo.

[quote="betalucky" idea, but I must try it. The Brazilians, if that's where you are, do know a bit about cooking meat.

I don't eat red meat often, but a well-seasoned thin end of fillet, so it's almost a cube, cooked "black and blue" (scorched on the outside, still mooing in the middle). Or a good entrecote (which is more or less a ribeye ), cooked quickly to about medium-rare, just enough to dissolve the fat into the meat.

From grass fed cattle, and dry aged after slaughter.

My favourite place to eat it is a rather touristy Uruguayan-run restaurant in Spain, which puts Argentinian entrecote in front of punters for about 16 Euros a plate, served with a seven euro bottle of house red. Not the cheapest you can find in the area, but worth the extra few sovs. Happy days.[/quote]

No surprise then that the

Westin Gourmet do a great range of different steaks at OK prices if you take up an offer. Bit pricey otherwise.

Morrison's up here in Sutton or Mitcham aren't bad for fresh meat either.

When we went to Hereford the other month the meat in the market place and in the butchers' shops was out of this world to look at, and wasn't bad when cooked either. We stayed in an old country house about 5 miles SE of Hereford where they don't allow kids.

Shame...kids can be quite tasty

You might want to re-word that Scully ;D

I have only just discovered that I like steak, I had tried before but it was always well done so it was awful. I really enjoy a medium-rare sirloin.

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Originally Posted by Scoular1

Shame...kids can be quite tasty

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You might want to re-word that Scully ;D

Young goats (kids) very tasty meat

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Originally Posted by Corkhead

Meat is murder.

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Left on the animal it belongs to. Meat IS murder. No blood on my hands.