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Cheating!

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

Get a thickly cut piece of rump steak, repeatedly stab it with a thin sharp blade, then marinade it in a bit of oil and freshly ground black pepper.

Cook to your liking (rare for me), and it will have the texture of a fillet without the fillet price tag.

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By *abloBackMan
over a year ago

London

Fillet is overpriced and tasteless

Give me a good rump to get my teeth into

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By *ashful BazMan
over a year ago

poole dorset


"Get a thickly cut piece of rump steak, repeatedly stab it with a thin sharp blade, then marinade it in a bit of oil and freshly ground black pepper.

Cook to your liking (rare for me), and it will have the texture of a fillet without the fillet price tag.

"

Pearl,

You do knock up some lovely Grub!

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

Ladies,don,t throw those silicone implants away when you go a size larger.They make wonderful water-beds for hamsters

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

Im happy to have what ever steak a lady wishes to cook for me.

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

Im not a steak person .... too much red meat is bad for you

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


"

Pearl,

You do knock up some lovely Grub!

"

.

I made a creamy Stilton sauce to go with it, lush!

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

Pearl!

Think you should hold a dinner say and invite all of us!

Your food sounds very tasty!

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By *empting Devil.Woman
over a year ago

Sheffield

Rib-eye for me!

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


"Rib-eye for me!"

nice piece of four week matured rib eye with a smoked paprika garlic and sea salt rub on it a little red wine in a bag overnight cooked in a griddle pane each side for four minutes then slow cooked to keep moist in the oven to accompany glazed carrots with potatoes cooked in crean and pepper sauce

served witha wild berry juz and a good merlot and for dessert a dark chocolate sponge liquid in the centre with a smooth vanilla creme and almond essence

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By *empting Devil.Woman
over a year ago

Sheffield

A good thick rib-eye flash cooked over very hot coals so it's black and blue. Rested for ten mins then sliced. Served with jacket potatoes and sour cream and a big green salad.

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

It is usually either Rib-eye or Rump for me.

Rump is more useful as I can slice it up for stir-frying, whereas that would be a waste for rib-eye.

One of my favourite ways to eat beef is beef sashimi.

Sear a thick piece of steak, allow to cool before cutting into thin strips.

Make a sauce with mirin, grated ginger, a dash of light soy sauce, and finely chopped spring onions, a dash of sesame oil and a sprinkle of toasted sesame seeds.

Arrange the beef strips on a plate, either pour the sauce over the strips, or serve in a bowl to allow individuals to dunk their beef strips as and when they eat them.

Yum yum!

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

I like a good bit of rump cooked in the slow cooker for 5 hours mmmm

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By *tensonSwingersCouple
over a year ago

Stenson Fields


"It is usually either Rib-eye or Rump for me.

Rump is more useful as I can slice it up for stir-frying, whereas that would be a waste for rib-eye.

One of my favourite ways to eat beef is beef sashimi.

Sear a thick piece of steak, allow to cool before cutting into thin strips.

Make a sauce with mirin, grated ginger, a dash of light soy sauce, and finely chopped spring onions, a dash of sesame oil and a sprinkle of toasted sesame seeds.

Arrange the beef strips on a plate, either pour the sauce over the strips, or serve in a bowl to allow individuals to dunk their beef strips as and when they eat them.

Yum yum! "

whats mirin?

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

I like Rib-eye but is got to be Rump for something you can really get your teeth into!

I like putting my steak on a batch of my favourite leaves! mmmmmm

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

Awwwww fekk! I'm going to have to go get another round of toast now .... was being good and just having a herbal tea till I read this thread.

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By *uckscouple2007Couple
over a year ago

Bucks


"Get a thickly cut piece of rump steak, repeatedly stab it with a thin sharp blade, then marinade it in a bit of oil and freshly ground black pepper.

Cook to your liking (rare for me), and it will have the texture of a fillet without the fillet price tag.

"

how is that cheating? ... thought that was good practise with any steak

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By *uckscouple2007Couple
over a year ago

Bucks


"whats mirin?"

japaneses rice vinegar

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


"Get a thickly cut piece of rump steak, repeatedly stab it with a thin sharp blade, then marinade it in a bit of oil and freshly ground black pepper.

Cook to your liking (rare for me), and it will have the texture of a fillet without the fillet price tag.

how is that cheating? ... thought that was good practise with any steak "

thought for a minutes it was revenge.

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By *uckscouple2007Couple
over a year ago

Bucks


"thought for a minutes it was revenge. "

you watch too many films

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

Rumpy pumpy everytime for me

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


"Rib-eye for me!"

me too...yum

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By *phroditeWoman
over a year ago

(She/ her) in Sensualityland

I dont eat steak often but when I do I really only like fillet, medium to medium rare.

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


"whats mirin?

japaneses rice vinegar"

.

Sweet Japanese rice alcohol/vinegar marinade.

I make my own by mixing vodka, rice vinegar and sugar.

Why I decribed stabbing the piece of steak as cheating is that it makes it more tender by shortening the fibres in the meat using a blade, instead of getting a more expensive cut that has been aged for longer allowing the enzymes to break down the fibres etc...

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By *ue care and attentionWoman
over a year ago

birmingham


"A good thick rib-eye flash cooked over very hot coals so it's black and blue. Rested for ten mins then sliced. Served with jacket potatoes and sour cream and a big green salad."

A nice seared rib eye finished in the oven and smothered in crisy onions and mushrooms accompanied with coleslaw, sweetcorn and lattice fries hmm

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