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I'm going to beat my meat

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By *he love cats OP   Couple
over a year ago

South Wales

with a tenderiser before frying it.

What steak do you like and how do you like it cooked.

Have a great day all.

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By *elix SightedMan
over a year ago

Cloud 8


"with a tenderiser before frying it.

What steak do you like and how do you like it cooked.

Have a great day all. "

Either a fillet or good ribeye. I don’t beat meat, just a nice slow rub.

With seasoning. Either salt & pepper or something a bit more exotic.

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By *he love cats OP   Couple
over a year ago

South Wales


"with a tenderiser before frying it.

What steak do you like and how do you like it cooked.

Have a great day all.

Either a fillet or good ribeye. I don’t beat meat, just a nice slow rub.

With seasoning. Either salt & pepper or something a bit more exotic."

Medium, rare, well done?

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By *iddlesticksMan
over a year ago

My nan’s spare room.

Cooked from room temperature.

Brushed with melted butter, lots of salt and pepper cooked medium rare to rare.

Onion rings mushrooms and peppercorn sauce.

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By *ntrigued32Couple
over a year ago

Nottingham

I’m gunna beat mine too!

D.

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By *iddlesticksMan
over a year ago

My nan’s spare room.


"I’m gunna beat mine too!

D."

I’ll do it for you if you want. I’ll wear an apron and everything.

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

Rare - always used to like it well done (charcoal) but having been educated I now like it rare!

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

Oh I love steak

A big thick juicy rib eye, brushed with oil salt & pepper.

Room temperature before cooking then

Cooked medium rare to rare.

Oh god now I want chips, onion rings, mushrooms, sauce & brocoli

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

Can't beat a rare Rump steak

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By *estarossa.Woman
over a year ago

Flagrante

If its good quality, you don't need to beat it first!

I like mine rare, so either sirloin or fillet, ribeye has to be medium, to render the fat a little more.

Cooked and well rested, with a lot of blackened garlic butter, lots of lush green salad and pont neuf please.

Alternatively no garlic, and a Bernaise sauce x

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By *he love cats OP   Couple
over a year ago

South Wales


"I’m gunna beat mine too!

D."

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By *oggoneMan
over a year ago

Derry

For me, theres nothing to compare to a reverse sear steak, ideally cooked on charcoal. You need a thick steak, ribeye or cote du boeuf works best.

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

Big thick portahouse steak. Mushroom and pepper corn sauce.

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

Cooked by someone else because I can never get it right

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

If you have it well done you are on a list

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By *elix SightedMan
over a year ago

Cloud 8


"with a tenderiser before frying it.

What steak do you like and how do you like it cooked.

Have a great day all.

Either a fillet or good ribeye. I don’t beat meat, just a nice slow rub.

With seasoning. Either salt & pepper or something a bit more exotic.

Medium, rare, well done?"

Only just saw this! Fillet has to be done ‘bleu’, ribeye should never be less than medium rare because the fat needs to be broken down in the cooking process. It’s that which gives it the lovely flavour.

Both should be rested before serving to let the meat relax again and juices to run out.

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By *uzie69xTV/TS
over a year ago

Maidstone

The only meat I beat is Pork Loins when I'm making Schnitzel... Dip both sides in seasoned flour, beaten egg and then breadcrumbs. Fry in butter and olive oil until golden brown. Finish off in oven.

They are great next day, quick blast in air fryer and popped into bun with lots of mayo and salad...

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By *uckMan
over a year ago

Scunthorpe DN15

Steak tartare

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By *ansoffateMan
over a year ago

Sagittarius A

Ribeye you can season it a bit but don't be overdoing it it's got plenty of flavour. If cooked right.

Garlic butter works well with it.

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