FabSwingers.com forum: The great steak debate

By (user no longer on site) OP
over a year ago

What steak is the best?

How do you like it cooked and what do you like with it?

This is after a lengthy debate with a friend over how to have your steak.

I am running off to work so I'll have to nip back in when I can.

For me it's rare fillet steak with salad and sweet potato fries yum!

Maybe onion rings too

Reply privately

Reply in forum

Reply +quote

By *isaB45Woman
over a year ago

Fabville

Rib Eye, blue.

Chunky chips & salad.

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Medium fillet with plenty of seasoning! Chips mushrooms and grilled tomatoes

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Rare fillet and thick cut chips

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Prefer rare but would eat any stake and sides haha

Reply privately

Reply in forum

Reply +quote

By *innocentMan
over a year ago

Littlehampton

Rib eye, which hardly touched the griddle pan.

Lashings of pepper corn sauce

fried tomatoes

fried onions

mushrooms

chips

Reply privately

Reply in forum

Reply +quote

By *inky Biscuit DunkerMan
over a year ago

Gloucestershire

Oh god

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Rare ribeye or rump.

Slow roasted onions & mushrooms

Reply privately

Reply in forum

Reply +quote

By (user no longer on site) OP
over a year ago

"Oh god

Steak murderer

Reply privately

Reply in forum

Reply +quote

By *ltra72Man
over a year ago

edinburgh

Fillet steak got to be rare with

Dauphinois potatoes

Salad

Onion ring

Would mind trying chateaubriand though

Reply privately

Reply in forum

Reply +quote

By *evaquitCouple
over a year ago

Catthorpe

"Fillet steak got to be rare with

Dauphinois potatoes

Salad

Onion ring

Would mind trying chateaubriand though

Always thought the cut in a chateaubriand was a fillet tenderloin cut, ie a fillet.

And yes a fillet tenderloin medium to rare for me please, blue for Mrs N. We're off out for a meal after lockdown and this or fresh lobster will be our celebratory meal.

Reply privately

Reply in forum

Reply +quote

By *ltra72Man
over a year ago

edinburgh

"Fillet steak got to be rare with

Dauphinois potatoes

Salad

Onion ring

Would mind trying chateaubriand though

Always thought the cut in a chateaubriand was a fillet tenderloin cut, ie a fillet.

And yes a fillet tenderloin medium to rare for me please, blue for Mrs N. We're off out for a meal after lockdown and this or fresh lobster will be our celebratory meal."

Is it, you learn something new every day. Thank you

Reply privately

Reply in forum

Reply +quote

By *riar BelisseWoman
over a year ago

Delightful Bliss

I have dexter cows as pets so if it's not really well done it should be in the field

Plus chunky chips, onion rings and ooodles of coleslaw

Reply privately

Reply in forum

Reply +quote

By (user no longer on site) OP
over a year ago

"Fillet steak got to be rare with

Dauphinois potatoes

Salad

Onion ring

Would mind trying chateaubriand though

Always thought the cut in a chateaubriand was a fillet tenderloin cut, ie a fillet.

And yes a fillet tenderloin medium to rare for me please, blue for Mrs N. We're off out for a meal after lockdown and this or fresh lobster will be our celebratory meal."

I love lobster too yum

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Fillet, rare with béarnaise sauce and French fries with a side salad (with dressing!)

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"Oh god

Steak murderer

Oh no... is this a well done steak situation?

That is murder!

Reply privately

Reply in forum

Reply +quote

By *ourayloversCouple
over a year ago

chesterfield

Rump I find has the best flavour and I like mine blue

Of as we say in Yorkshire, break its horns wipe its nose and pop it on a plate

(ray)

Reply privately

Reply in forum

Reply +quote

By *rindiMan
over a year ago

chester

Rib eye, best flavour...like it rare, but rib eye definitely benefits from a little more cooking towards medium. Fillet rare.

Reply privately

Reply in forum

Reply +quote

By *oxychicWoman
over a year ago

Nottinghamshire

"Fillet steak got to be rare with

Dauphinois potatoes

Salad

Onion ring

Would mind trying chateaubriand though

Always thought the cut in a chateaubriand was a fillet tenderloin cut, ie a fillet.

And yes a fillet tenderloin medium to rare for me please, blue for Mrs N. We're off out for a meal after lockdown and this or fresh lobster will be our celebratory meal."

Chateaubriand is the best cut going its yum but rare is best

Reply privately

Reply in forum

Reply +quote

By *ear in the chairMan
over a year ago

yeah there

Nice simple t bone. Just warmed up.

Also never tried chateaubriand but as it comes in most restaurants for two, any lady fancy sharing after this virus thing is all over?

Reply privately

Reply in forum

Reply +quote

By *osie xWoman
over a year ago

wolverhampton

T bone as I like fillet and sirloin. Medium rare with a slice of Stilton melted on.

Chips

Onion rings

Roasted peppers, onion and garlic

Reply privately

Reply in forum

Reply +quote

By *ltra72Man
over a year ago

edinburgh

"Nice simple t bone. Just warmed up.

Also never tried chateaubriand but as it comes in most restaurants for two, any lady fancy sharing after this virus thing is all over?"

I like your style mate. How could they refuse a offer like that lol

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Has to be well done for me.

Chunky chips, onion rings and a dianne sauce

Reply privately

Reply in forum

Reply +quote

By *ydrewMan
over a year ago

forest

T bone cooked on bbq. Onions and mushrooms on top. Horse radish or English mustard. With a side of steak

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Cremated mate. With mushrooms and pepper sauce

Reply privately

Reply in forum

Reply +quote

By *wisted999Man
over a year ago

North Bucks

Fillet and Bearnaise.

Hold the carbs. Give me another steak.

Reply privately

Reply in forum

Reply +quote

By *typical guyMan
over a year ago

wigan

Minced and made into a burger. Well done.

Reply privately

Reply in forum

Reply +quote

By *oppolocosTV/TS
over a year ago

inverurie

Ribeye has the most flavour. Like mine nice and pink.

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Rare, pepper sauce, chips and broccoli

Reply privately

Reply in forum

Reply +quote

By *oggoneMan
over a year ago

Derry

Cote Du Boeuf or a thick ribeye, reverse seared over charcoal. Served with asparagus and baby potatoes.

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Flash fried, wrapped in foil and popped in the oven for the desired length of time... ??

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Sirloin, medium, chips, mushrooms, onion rings, peas and peppercorn sauce

Reply privately

Reply in forum

Reply +quote

By *arkus1812Man
over a year ago

Lifes departure lounge NN9 Northamptonshire East not West MidlandsMidlands

Mediun Fillet in the form of a Beef Wellington complete with roast potatos and root vegetables and a red wine gravy.

If in a small group sharing a rare chateaubriand is often a good idea.

Reply privately

Reply in forum

Reply +quote

By *inky_CarpenterMan
over a year ago

Portsmouth

Every cut needs to be cooked very differently. Well aged!!!!!!

Filet- Is best enjoyed Tartare, hand chopped of course with the full trimmings. Although a good rare Fillet Mignon is a passable second.

Rump dry aged for 60 days gently warmed to about 40 degree core temp. Dressed with sea salt garlic powder and crushed black pepper. Then sear the fat strip well on a hot fire or griddle pan. GGrill once on each side before resting for a few minutes and enjoy Blue.

Rib eye (The King of steaks) aged and dressed same as the Rump But grill to medium rare to to fully cook the marbled fat, and unlock its full flavour.

Enjoy with fire roasted potatoes and onions fresh seasonal veg and a fresh salad. This time of year, Morell Mushrooms should start to make their appearance, and spring nettles are delicious steamed....

And sauce needs to be a creamy green peppercorn, with English mustard and a dash of white wine.

Reply privately

Reply in forum

Reply +quote

By *eachyqueen2019Woman
over a year ago

Manchester

Rump, rare, well seasoned. Mushroom & peppercorn sauce, veg, potatoes and an egg

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Rib eye, rare to medium, well rested. Any less cooking and the fat doesnt render out properly. With a little bernaise sauce.

Fillet blue- rare, and sirloin or rump rare.

With thick cut chips and salad and butter sauteed mushrooms.

Reply privately

Reply in forum

Reply +quote

By *ltra72Man
over a year ago

edinburgh

"Rib eye, rare to medium, well rested. Any less cooking and the fat doesnt render out properly. With a little bernaise sauce.

Fillet blue- rare, and sirloin or rump rare.

With thick cut chips and salad and butter sauteed mushrooms."

What would you wash it down with ??

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"Rib eye, rare to medium, well rested. Any less cooking and the fat doesnt render out properly. With a little bernaise sauce.

Fillet blue- rare, and sirloin or rump rare.

With thick cut chips and salad and butter sauteed mushrooms.

What would you wash it down with ??"

A nice Malbec or Rioja x

Reply privately

Reply in forum

Reply +quote

By *ltra72Man
over a year ago

edinburgh

"Rib eye, rare to medium, well rested. Any less cooking and the fat doesnt render out properly. With a little bernaise sauce.

Fillet blue- rare, and sirloin or rump rare.

With thick cut chips and salad and butter sauteed mushrooms.

What would you wash it down with ??

A nice Malbec or Rioja x"

Sound divine xx

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Rare ribeye, triple cooked chips, salad and a glass of Malbec, Valpolicella Ripasso or Amarone.

Reply privately

Reply in forum

Reply +quote

By *ltra72Man
over a year ago

edinburgh

I don’t know about anyone else but I’m feeling tortured with all the restaurants being closed.

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Fillet cooked blue, proper homemade thrice cooked chunky chips, homemade onion rings, button mushrooms cooked in garlic and butter, gridded asparagus and a side of peppercorn sauce

Reply privately

Reply in forum

Reply +quote

By *andybeachWoman
over a year ago

In the middle

"Fillet cooked blue, proper homemade thrice cooked chunky chips, homemade onion rings, button mushrooms cooked in garlic and butter, gridded asparagus and a side of peppercorn sauce

I’ll have what he’s having but swap the chips for a Greek salad

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"Fillet cooked blue, proper homemade thrice cooked chunky chips, homemade onion rings, button mushrooms cooked in garlic and butter, gridded asparagus and a side of peppercorn sauce

I’ll have what he’s having but swap the chips for a Greek salad

Can’t substitute the thrice cooked chips I’m afraid

I’ll toss a Greek salad together to add to it though

Reply privately

Reply in forum

Reply +quote

By *andybeachWoman
over a year ago

In the middle

"Fillet cooked blue, proper homemade thrice cooked chunky chips, homemade onion rings, button mushrooms cooked in garlic and butter, gridded asparagus and a side of peppercorn sauce

I’ll have what he’s having but swap the chips for a Greek salad

Can’t substitute the thrice cooked chips I’m afraid

I’ll toss a Greek salad together to add to it though

Thank you

I don’t eat chips you see

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

My fav steak is Ribeye, very tasty and when cooked properly, very tender as well.

Frying pan with no oil in, heat it up until it's smoking, drop the steak in and start a timer. As soon as you see blood come to the surface of the steak, stop the timer and turn the steak over and carry on frying for the same length of time as the first side. Once cooked put it on a warm plate, season on both sides,, cover with foil and let it rest for six mins.

The method above works for any type of steak and gives a tender result everytime regardless of how big or thick the steak is. As long as it's turned at the first sight of blood on the surface and cooked for the same length of time as the first side.

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"Fillet cooked blue, proper homemade thrice cooked chunky chips, homemade onion rings, button mushrooms cooked in garlic and butter, gridded asparagus and a side of peppercorn sauce

I’ll have what he’s having but swap the chips for a Greek salad

Ok I’ll make an exception then and add a Greek salad with good feta

Can’t substitute the thrice cooked chips I’m afraid

I’ll toss a Greek salad together to add to it though

Thank you

I don’t eat chips you see

Reply privately

Reply in forum

Reply +quote

By *hrissycox66TV/TS
over a year ago

watford

No one mentioned a egg with their steak poached or fryed

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"No one mentioned a egg with their steak poached or fryed "

Noooo

Gammon is where the egg goes

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

I'll eat any cut but my favourite is rib eye, medium rare.

Needs to be big too, I dont do little steaks.

Biggest I've done is 96 oz

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Medium fillet. Lots of fried onions and mushrooms and proper chips.

Reply privately

Reply in forum

Reply +quote

By *ungscotsman26Man
over a year ago

Glasgow

Rib eye. Medium. Peppercorn sauce. Chunky chips.

Reply privately

Reply in forum

Reply +quote

By *ady LickWoman
over a year ago

Northampton Somewhere

It used to be fillet cooked medium rare with chunky chips, big mushrooms with salad. But now I prefer a rib eye medium rare.

Best steak I've ever had was at a an Argentinian restaurant. Yum yum

Reply privately

Reply in forum

Reply +quote

By *ily WhiteWoman
over a year ago

Blue fillet with chunky chips and grilled mushrooms

Reply privately

Reply in forum

Reply +quote

By *B69Woman
over a year ago

Wiltshire

Don’t hate me, I like fillet steak well done with dauphinois potatoes, garlic mushrooms and green veg

Reply privately

Reply in forum

Reply +quote

By *ltra72Man
over a year ago

edinburgh

"Don’t hate me, I like fillet steak well done with dauphinois potatoes, garlic mushrooms and green veg

We don’t hate you.

You can do the dishes though

Reply privately

Reply in forum

Reply +quote

By *hrissycox66TV/TS
over a year ago

watford

"No one mentioned a egg with their steak poached or fryed

Noooo

Gammon is where the egg goes

Yanks have steak and eggs for breakfast

Reply privately

Reply in forum

Reply +quote

By *ommenhimCouple
over a year ago

wigan

"Cote Du Boeuf or a thick ribeye, reverse seared over charcoal. Served with asparagus and baby potatoes."

What is reverse searing?

Reply privately

Reply in forum

Reply +quote

By *erdyWoman
over a year ago

wiltshire

T bone is just the best. Always have my meat well done, any pink and I cant eat it. Always must be from my local Butcher. Can't do supermarket meat

Reply privately

Reply in forum

Reply +quote

By *oggoneMan
over a year ago

Derry

"Cote Du Boeuf or a thick ribeye, reverse seared over charcoal. Served with asparagus and baby potatoes.

What is reverse searing? "

It is the reverse of the idea of starting on a high heat to 'lock the juices in' You start slow and low in the oven or in the indirect heat zone of a BBQ. When the internal meat temp is about 15 below the desired temp, that is when you sear over a high heat. You can't do it with a thin steak, better cooking a thick steak and serving between 2.

https://www.youtube.com/watch?v=akO6D_tc0lo

Reply privately

Reply in forum

Reply +quote

By *ire_thornMan
over a year ago

no comment

Bone-in ribeye seasoned with kosher salt and fresh cracked pepper cooked medium rare

Reply privately

Reply in forum

Reply +quote

By *orkshire funCouple
over a year ago

Wakefield

Meat needs to cooked IE well done

With salad and coleslaw

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"Fillet steak got to be rare with

Dauphinois potatoes

Salad

Onion ring

Would mind trying chateaubriand though

Do it....chateaubriand is magnificent!

Outside of that, ribeye or fillet, medium rare.

Reply privately

Reply in forum

Reply +quote

By *ongrod9Man
over a year ago

colchester

Medium rare bone in rib eye

Reply privately

Reply in forum

Reply +quote

By *ust PeachyWoman
over a year ago

Prestonish

Medium rare fillet - though for cost reasons I tend to buy rump for home cooking - with chunky chips, pepper sauce or French mustard, large flat top grilled mushrooms, and pan fried asparagus and mange tout (or tender stem broccoli) with garlic, sea salt and black pepper.

Food and sex are my favourite things. I’d normally struggle to choose between the two - but right now I’d happily forfeit a perfect steak for a bloody good shag!

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Medium rare

Mash

Peppercorn sauce

....and then a little something after

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"Fillet cooked blue, proper homemade thrice cooked chunky chips, homemade onion rings, button mushrooms cooked in garlic and butter, gridded asparagus and a side of peppercorn sauce

I’ll have what he’s having but swap the chips for a Greek salad

Can’t substitute the thrice cooked chips I’m afraid

I’ll toss a Greek salad together to add to it though

‘Toss a Greek salad’ *sniggers*

Reply privately

Reply in forum

Reply +quote

By *rSpriteandMsClitBangCouple
over a year ago

hadleigh

I'm vegan now, but when I used to have steak, I would have it as rare/blue as the cut would allow! In fact, I would often cut off a piece to eat raw, while I cooked it...

No wonder some people were surprised at my becoming vegan!

C (her)

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"What steak is the best?

How do you like it cooked and what do you like with it?

This is after a lengthy debate with a friend over how to have your steak.

I am running off to work so I'll have to nip back in when I can.

For me it's rare fillet steak with salad and sweet potato fries yum!

Maybe onion rings too

"
tuna steak all nice and fluffy on a bed of perfectly seasoned mash with vegetables oozing with flavour

Reply privately

Reply in forum

Reply +quote

By *ady LickWoman
over a year ago

Northampton Somewhere

"Fillet steak got to be rare with

Dauphinois potatoes

Salad

Onion ring

Would mind trying chateaubriand though

Do it....chateaubriand is magnificent!

Outside of that, ribeye or fillet, medium rare."

The only problem with chateaubriand is that you have to share it!!

Reply privately

Reply in forum

Reply +quote

By *ltra72Man
over a year ago

edinburgh

"Fillet steak got to be rare with

Dauphinois potatoes

Salad

Onion ring

Would mind trying chateaubriand though

Do it....chateaubriand is magnificent!

Outside of that, ribeye or fillet, medium rare."

When we step out of this isolating I’ll be straight there

Reply privately

Reply in forum

Reply +quote

By *ltra72Man
over a year ago

edinburgh

"Fillet steak got to be rare with

Dauphinois potatoes

Salad

Onion ring

Would mind trying chateaubriand though

Do it....chateaubriand is magnificent!

Outside of that, ribeye or fillet, medium rare.

The only problem with chateaubriand is that you have to share it!!

I don’t mind sharing as long as I get more that one course

Reply privately

Reply in forum

Reply +quote

By *orraine999Woman
over a year ago

Somewhere

Filet rare to medium rare

Reply privately

Reply in forum

Reply +quote

By (user no longer on site) OP
over a year ago

I approve all the rare replies

It's making me really want steak now

Reply privately

Reply in forum

Reply +quote

By *inky Biscuit DunkerMan
over a year ago

Gloucestershire

I approve all the medium (and non rare) replies

Reply privately

Reply in forum

Reply +quote

By *MP3Man
over a year ago

Between Scylla and Charybdis

Keep it simple...rare ribeye, triple cooked chips, vine tomato confit and a good bottle of Malbec

Reply privately

Reply in forum

Reply +quote

By *andybeachWoman
over a year ago

In the middle

"I'll eat any cut but my favourite is rib eye, medium rare.

Needs to be big too, I dont do little steaks.

Biggest I've done is 96 oz"

Blimey I couldn’t eat that much beef

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

I'm having steak tonight! Hahahaha

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Rib eye is recommended medium to med-well to melt the marble throughout.

I like the all rounder Sirloin steak medium-rare with chunky chips, mushrooms, grilled tomato, peas , coleslaw, onion rings & peppercorn sauce.

Now I'm hungry

Reply privately

Reply in forum

Reply +quote

By *inky_CarpenterMan
over a year ago

Portsmouth

"Every cut needs to be cooked very differently. Well aged!!!!!!

Filet- Is best enjoyed Tartare, hand chopped of course with the full trimmings. Although a good rare Fillet Mignon is a passable second.

Rib eye (The King of steaks) aged and dressed same as the Rump But grill to medium rare to to fully cook the marbled fat, and unlock its full flavour.

And sauce needs to be a creamy green peppercorn, with English mustard and a dash of white wine."

Forgot to add there is a farmer in Scotland producing Wangus...... Japanese Wagu crossed with Aberdeen Angus..... best steak I've ever had !!!!! Slightly less marbled fat than traditional Wagu but richer Beefier taste with more depth of flavour.....

It's well worth re-mortgaging your house or selling a kidney to taste a Wangus Rib Eye just once!

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Fillet. Medium rare. I find rare is cheewy

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Sous vide fillet, mid rare.

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Medium rare rump steak. New potatoes and greens on the side.

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Has to be a nice Ribeye cooked to about 52c in the centre placed on a bed of boiled rice and topped with fried onions and a peppercorn sauce.

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

I’ve just cooked myself a rib eye.

I just cannot ever cook it nicely. It just comes out grey and medium.

I think the first restaurant I go to after lockdown will be for a well cooked medium rare steak

Reply privately

Reply in forum

Reply +quote

By *oss25Man
over a year ago

Flitwick and Fakenham

Picanha (rump cap) cooked low and slow to rare then seared over v hot charcoal

Sliced nice and thick with a baked potato, horseradish mayo and a green salad

Reply privately

Reply in forum

Reply +quote

By *itty9899Man
over a year ago

Craggy Island

Aberdeen Angus medium rare, mushroom corn on the cob and baked potato.

Reply privately

Reply in forum

Reply +quote

By *orny PTMan
over a year ago

Peterborough

"Rib eye, which hardly touched the griddle pan.

Lashings of pepper corn sauce

fried tomatoes

fried onions

mushrooms

chips

Make mine medium rare. yum!

Reply privately

Reply in forum

Reply +quote

By *orny PTMan
over a year ago

Peterborough

"I'll eat any cut but my favourite is rib eye, medium rare.

Needs to be big too, I dont do little steaks.

Biggest I've done is 96 oz

Blimey I couldn’t eat that much beef

That's the same weight as an underweight newborn baby.

Reply privately

Reply in forum

Reply +quote

By *rwhowhatwherewhyMan
over a year ago

Aylesbury

Rib eye, blue. All that delicious fat

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Fillet and nice crusty bread and butter thats it

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"I'll eat any cut but my favourite is rib eye, medium rare.

Needs to be big too, I dont do little steaks.

Biggest I've done is 96 oz

Blimey I couldn’t eat that much beef

That's the same weight as an underweight newborn baby."

I know, it was delicious

Reply privately

Reply in forum

Reply +quote

By *naswingdressWoman
over a year ago

Manchester (she/her)

[Removed by poster at 09/05/20 21:32:43]

Reply privately

Reply in forum

Reply +quote

By *naswingdressWoman
over a year ago

Manchester (she/her)

Rump, rare

Reply privately

Reply in forum

Reply +quote

By *SAchickWoman
over a year ago

Hillside desolate

"I'll eat any cut but my favourite is rib eye, medium rare.

Needs to be big too, I dont do little steaks.

Biggest I've done is 96 oz

Blimey I couldn’t eat that much beef

That's the same weight as an underweight newborn baby.

I know, it was delicious

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Rib eye medium

Garlic n herb roasties

Mushrooms

Fried tomatoes

Reply privately

Reply in forum

Reply +quote

By *olarbear73Man
over a year ago

Glasgow

Tomahawk Medium/Rare

Beer battered Onion Rings

Little rocket salad with a balsamic dressing

Sweet potato fries

Beef dripping sauce in the side

Big bold Merlot

Someone to share it with

Reply privately

Reply in forum

Reply +quote

By *nnocentimesMan
over a year ago

over there by that tree

"Picanha (rump cap) cooked low and slow to rare then seared over v hot charcoal

Sliced nice and thick with a baked potato, horseradish mayo and a green salad

Yeah I’m coming over for dinner

Reply privately

Reply in forum

Reply +quote

By *L RogueMan
over a year ago

London

Rump: Medium

Chips

Red wine reduction sauce.

Glass of Malbec

That's what I'm having tomorrow!

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Replace the steak with a monkfish skewers

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Practically still alive. Bluer than blue! When i cook one, i cut a peice off to eat raw before frying it quick as anything, with some cracked pepper.

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Rare fillet, as long is it’s not chewy

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Fillet blue-rare with Boursin cheese. Or ribeye rare, with peppercorn sauce. But I will eat any steak as my favourite

Reply privately

Reply in forum

Reply +quote

By *nnocentimesMan
over a year ago

over there by that tree

Medium rare 12oz Fillet, triple cooked chunky chips and crispy side salad with ranch dressing.

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Noooooo.

Should be well done! Near black and not a sight of red meat near it or any blood still running from it.

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Rib eye medium rare. Pour over a glass of red wine to flambé.

Mash potatoes ,fried onions and a beef tomato.

Reply privately

Reply in forum

Reply +quote

By *r MoriartyMan
over a year ago

The Land that time forgot (Norfolk)

So hard to choose one

A thick cut bone in Ribeye is probably my favourite.

I also like a Bavette, more chewy but cheaper and great flavour

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

i don't generally eat red meat but i had sirloin steak earlier and it was lovely

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

I like my steak like I like my woman. Bloody!

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"I like my steak like I like my woman. Bloody!

"
don't you mean rare

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"I like my steak like I like my woman. Bloody!

don't you mean rare

It’s better than liking them blue

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Horse steak, just waft it over a hot pan.

Reply privately

Reply in forum

Reply +quote

By *r MoriartyMan
over a year ago

The Land that time forgot (Norfolk)

"I like my steak like I like my woman. Bloody!

don't you mean rare

Tender, juicy and dry aged.

Reply privately

Reply in forum

Reply +quote

By *uicy jonesMan
over a year ago

near a big hill in s/ shropshire NOT in

Prefer it slowly braised in gravy , sliced onions , mixed herbs , served on a bed of peppercorn mash and corn on the Cob drizzled in butter , and sometimes with some roast potatoes drizzled in goose fat whilst cooking

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Rib eye.. rare.. chips onion rings garlic mushrooms and dip the chips in the blood..

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"I like my steak like I like my woman. Bloody!

don't you mean rare

It’s better than liking them blue

"
his women........ i don't think he minds what colour they are

Reply privately

Reply in forum

Reply +quote

By *artinbobMan
over a year ago

Leicester

"I like my steak like I like my woman. Bloody!

don't you mean rare

It’s better than liking them blue

I order my steak blue. Yummy

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

To me a good steak is just like sex. Very rare!

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"I like my steak like I like my woman. Bloody!

don't you mean rare

It’s better than liking them blue

Is your bum a steak? Cause it is round, juicy and I want to eat it!

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Stop will yas - yous are making me hungry

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

I prefer it still alive and stood in the field

Reply privately

Reply in forum

Reply +quote

By *ovegames42Man
over a year ago

london

Rib eye rare, trimmed If excess sinew and allowed to rest after cooking.

Mixed leaf salad, French fries and bearnaise sauce.

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"What steak is the best?

How do you like it cooked and what do you like with it?

This is after a lengthy debate with a friend over how to have your steak.

I am running off to work so I'll have to nip back in when I can.

For me it's rare fillet steak with salad and sweet potato fries yum!

Maybe onion rings too

All steak is good, Especially when it's still packed and you give it a little slap before buying

Reply privately

Reply in forum

Reply +quote

By *oxladMan
over a year ago

WORKSOP

Sirloin medium rare, chips and salad!

Onion rings

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Rib eye steak

I like mine with no blood, with either chips and salad or with baby pots and asparagus and lots of mushrooms sliced up frying in with the steak

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Sirloin medium rare with mushrooms , thick cut chips,

garden peas and onion rings. We are really missing going to decent restaurant.

Reply privately

Reply in forum

Reply +quote

By *orthern StarsCouple
over a year ago

Durham

I cooked steak last night, thick cut sirloin, medium rare, homemade chips and mushrooms. Beautiful.

Reply privately

Reply in forum

Reply +quote

By *lelizabethTV/TS
over a year ago

coventry

Aberdeen Angus rump ‘ medium rare ‘ best taste and value for money for me x

Reply privately

Reply in forum

Reply +quote

By *urls and DressesWoman
over a year ago

Somewhere near here

No steak, I’ve never had steak. I last ate beef 23 years ago after 10 year old me watched something gross, I think it’s become a phobia as I’ve got older

Reply privately

Reply in forum

Reply +quote

By *oss25Man
over a year ago

Flitwick and Fakenham

"Picanha (rump cap) cooked low and slow to rare then seared over v hot charcoal

Sliced nice and thick with a baked potato, horseradish mayo and a green salad

Yeah I’m coming over for dinner

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"No steak, I’ve never had steak. I last ate beef 23 years ago after 10 year old me watched something gross, I think it’s become a phobia as I’ve got older"

You are making a big mis-steak!

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"No steak, I’ve never had steak. I last ate beef 23 years ago after 10 year old me watched something gross, I think it’s become a phobia as I’ve got older"

I thought I was the only one. Never liked steak or roast beef. I think it’s the texture

Reply privately

Reply in forum

Reply +quote

By *addysdadCouple
over a year ago

southern Cumbria

Rump,

Cooked rare, with chips and peas.

Used to be lots of Beefeaters pubs around years ago serving this.

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

For beef, I prefer Sirloin or Rump, both cooked rare to medium. I'm not too keen on Rib eye. Past few weeks have been having venison steak though, which also cooked rare-medium, and have to say, much prefer this to beef

Reply privately

Reply in forum

Reply +quote

By *etite_delightWoman
over a year ago

BunnyLand

I like my carrots raw

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"I like my carrots raw

What do you do with them?

Reply privately

Reply in forum

Reply +quote

By *etite_delightWoman
over a year ago

BunnyLand

"I like my carrots raw

What do you do with them?

Chopped them and eat them. There are times I crunch on them too. Not in public tho, I don’t like to disturb people with my crunchy noises

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

"I like my carrots raw

What do you do with them?

Chopped them and eat them. There are times I crunch on them too. Not in public tho, I don’t like to disturb people with my crunchy noises

Carrots are great for eye sight. That is why you never see a rabbit with glasses on!

Reply privately

Reply in forum

Reply +quote

By *irthandgirthMan
over a year ago

Camberley occasionally doncaster

Wagyu fillet.. rubbed with salt and pepper and seared.

Rib eye, rubbed with garlic and a little chilli, salt and pepper served rare. Possibly flambed with a little whisky.

Served with home made garlic and chilli wedges, chestnut mushrooms gently cooked in butter with some thyme and some roast asparagus.

Reply privately

Reply in forum

Reply +quote

By *etite_delightWoman
over a year ago

BunnyLand

"I like my carrots raw

What do you do with them?

Chopped them and eat them. There are times I crunch on them too. Not in public tho, I don’t like to disturb people with my crunchy noises

Carrots are great for eye sight. That is why you never see a rabbit with glasses on!

I like your intellect

Reply privately

Reply in forum

Reply +quote

By *akbearMan
over a year ago

Newbury

"Fillet steak got to be rare with

Dauphinois potatoes

Salad

Onion ring

Would mind trying chateaubriand though

Do it....chateaubriand is magnificent!

Outside of that, ribeye or fillet, medium rare.

The only problem with chateaubriand is that you have to share it!!

Who says you have to share it??

Used to eat it by myself (eventually) cooked blue.

Reply privately

Reply in forum

Reply +quote

By *agneto.Man
over a year ago

Bham

Rib eye. Medium rare but with a good sear. Chips.

Though I am quite partial to steak and mash.

And peppercorn sauce.

Reply privately

Reply in forum

Reply +quote

By (user no longer on site)
over a year ago

Ribeye......medium rare and steak cut chips. No sauce as I like to taste the meat.

Reply privately

Reply in forum

Reply +quote

By *aneyyMan
over a year ago

london

Ribeye medium with chips and a salad!!

Reply privately

Reply in forum

Reply +quote

Post new Message to Thread