Rest In Peace
Originally Posted by Hitcher
I am impressed...and also lucky enough to have the aforementioned style of butcher in my area, and regal 007XY with that dish whenever requested to...he was converted by my father last year when we visited him in New Caledonia. Neil was dubious at first, but since it is my dad's favourite, he was too polite to refuse! Now, he's hooked!
Mmmmmmmm...yes, please! I'll bribe you with my renowned chocolate mousse recipe...
Homo Sapiens Vulgaris
I agree that scotch fillet is much nicer than porterhouse - especially that thick cut (boston?).
However, it doesn't measure up to a good eye fillet IMHO.
As for sauce (jus, come on seriously that's just gay for sauce) I like to make portobello, redwine and cream sauce. Seriously yummy. But perhaps I should try and pick up some other recipes so I don't grow tired of it :tui: So by all means do enlighten us Hitcher
Steak tartare means it's seared on the outside raw in the middle - or is it raw through and through. I usually aim for what they call "bleu" in France, bloody nice if the meat is good - just bloody if it's substandard...
Another thing which is good seared on the outside raw in the middle is tuna steak, seriously yummy if you can get proper fresh good quality tuna!
It is preferential to refrain from the utilisation of grandiose verbiage in the circumstance that your intellectualisation can be expressed using comparatively simplistic lexicological entities. (...such as the word fuck.)
Remember your humanity, and forget the rest. - Joseph Rotblat
e mare libertas
I have just consumed one 500g scotch fillet, cooked almost to perfection, at least as close as I can get it with a frying pan on a ceramic stovetop.
I should really see about getting a kick-arse portable gas cooker and a cast iron skillet.
Perfection, in my books, is seared on the outside, several mm of light pink flesh underneath, with a dark strip through the middle, just like you'd cook tuna. That's what I call 'rare'; restaurants always seem to cook their 'rare' steaks a little more than that, so I'm not sure if my description is right.
However, that's the way I like it.
And, yes, like the recipe in the original post says, a thin scattering of cracked black pepper, and eat it within seconds of removal from the pan.
It did, in fact, virtually fall apart under my knife.
I don't really feel like I need anything else, apart from the Bombay and Schweppes that I'm halfway through as I type.
Ah, simple pleasures...
kiwibiker is full of love, an disrespect.
- mikey
e mare libertas
Hitcher, post that jus recipe!
Mikkel, in my books, the difference between sauce and jus is that the latter is prepared with stock or other dead-animal products rather than simply being a concoction of tasty but unrelated liquids, ie, sauce.
And steak tartare is marinated and seasoned raw beef mince.
Drool.
V, what's a guy gotta do to get a dinner invite at chez 007?
kiwibiker is full of love, an disrespect.
- mikey
il sesso sulle ruote
And where would one find such a butcher?
...
Experience is something you don't get until just after you need it.
Rest In Peace
Nopt quite correct...if it was marinated, it would be partly cooked by the sauces and spices. It is just raw seasoned lean beef mince...Hitcher, post that jus recipe!
Mikkel, in my books, the difference between sauce and jus is that the latter is prepared with stock or other dead-animal products rather than simply being a concoction of tasty but unrelated liquids, ie, sauce.
And steak tartare is marinated and seasoned raw beef mince.
Drool.
V, what's a guy gotta do to get a dinner invite at chez 007?
And as soon as I have a house to go to, I'm sure a little dinner can be sorted!
The one at the top of Glenfield Rd is pretty darn good, but most of the time I just go to the paknsave in Albany, as they have a very lean mince option.
Hardcore Biker
agreed you should also leave the steak to rest for a few minutes after cooking
il sesso sulle ruote
I no longer buy from Pack 'n save, they really have no idea how to butcher meat.
Go and see the guys at Maxi Meat Mart at 654 East Coast Road.
I bought some Porterhouse Blue steaks from there this weekend and they were awesome!!! They also have venison and lots of great cuts that you hardly ever see. You'll also get some bloody good service from them!!!!
Alternatively, try the butcher in Silverdale (Where Plant Barn is), bloody good cuts and great variety!!!
Experience is something you don't get until just after you need it.
il sesso sulle ruote
Good call, it is essential to let it rest for a few minutes so that it "relaxes" before serving.
Experience is something you don't get until just after you need it.
"channellling the Pleideans"
If you are going to use garlic, make garlic butter and drop it on After the thing is cooked, while its resting.
the problem I find is that if the temperature is right for the meat, the garlic just gets horribly burnt, and imparts a disgusting bitter flavour through the whole thing. Not good.
I thought elections were decided by angry posts on social media. - F5 Dave
Rest In Peace
mmmm...I shall investigate the one from East Coast Rd this weekend, thanks! I do so love my venison...Yummy!!!
The desert creature
Taking the risk of being declared a heretic I'd hazard a suggestion that a bit of crushed black pepper won't hurt.
"People are stupid ... almost anyone will believe almost anything. Because people are stupid, they will believe a lie because they want to believe it's true, or because they are afraid it might be true. People's heads are full of knowledge, facts, and beliefs, and most of it is false, yet they think it all true ... they can only rarely tell the difference between a lie and the truth, and yet they are confident they can, and so all are easier to fool." -- Wizard's First Rule
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