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[Essex_Andy]

I have been told that the cut often determines how much its cooked

You wouldn't want a fillet well done and you wouldn't want a rump full of 'grain' cooked blue

[Mr Skrunts]

Perhaps some of the lady OOFers could give me a tip. After all a womans place is in the kitchen.............and the bedroom.

One tip springs to mid, but cant be repeated.  

[Marks DTM Calib]

Been a while since I cooked steaks in anger but, when I did we were doing upto 400 a night!

We used a very hot grill and a good source of meat (we had our won butcher who supplied the 4 pubs in the chain I worked for and nobody else!), they were also left for 2 weeks until they greyed.......then cook to taste!

Note: Well done is knackered, a lot of the flavour is from the juices!

[mantahatch]

I am certainly not the best cook in the world. But did anyone notice that when mad cow disease reared it's head and British beef exports where banned, that the quality of beef and steak in this country was so much better ?
Now we can export again all the good stuff goes abroad and we end up with the rubbish.

I am led to believe the darker the meat the better, and if it is red don't buy it.
Just my useless observations.

Mike

[amigov6]

Buy the best cut you can, fry over a medium heat in oil & butter(medium heat so butter does'nt burn) when half cooked add finely sliced onion & a dash of Soy sauce ( I know it's chinese but on it's own it's just a seasoning) then put in a medium oven, (you'll need a frying pan with an oven proof handle). The oil, butter, meat juice & soy will form a stock in the pan then caramalize in the oven.
   Take the steak out to stand while you add a dash of red wine or water to the pan (de glaze) & fry your sliced mushrooms.
    Serve with Jersey Royal new pots in garlic herb butter & fresh green beans, saeson with sea or rock salt & ground black pepper.
    Grilled plum or beef toms optional but i like 'em.

[cem_devecioglu]

Been a while since I cooked steaks in anger but, when I did we were doing upto 400 a night!

We used a very hot grill and a good source of meat (we had our won butcher who supplied the 4 pubs in the chain I worked for and nobody else!), they were also left for 2 weeks until they greyed.......then cook to taste!

Note: Well done is knackered, a lot of the flavour is from the juices!

yep..restaurants use this technique also here..but to make the process faster onion juice is very effective..

[yorkshire ripper]

i think its all down to how you prefer to eat your steak. i couldnt bear the thought of any blood or pink meat, i need mine well done for sure. i had this bad boy on sunday night when me and the wife went out for our wedding anniversary.
78 ounce T-bone

[Marks DTM Calib]

Been a while since I cooked steaks in anger but, when I did we were doing upto 400 a night!

We used a very hot grill and a good source of meat (we had our won butcher who supplied the 4 pubs in the chain I worked for and nobody else!), they were also left for 2 weeks until they greyed.......then cook to taste!

Note: Well done is knackered, a lot of the flavour is from the juices!

yep..restaurants use this technique also here..but to make the process faster onion juice is very effective..

Lol, anything to break down he tissue!

The biggest problem here is thta the steak you buy is to fresh.....it needs to hang and air!

[Martin_1962]

Just use decent steak - we used rump

Make sure the barbeque is well heated

Turn it often to keep the juices in

Take off the heat before it is ready and let it rest - ie well done - take off when still a little bloody - it will coast to well done while resting.

[Marks DTM Calib]

i think its all down to how you prefer to eat your steak. i couldnt bear the thought of any blood or pink meat, i need mine well done for sure. i had this bad boy on sunday night when me and the wife went out for our wedding anniversary.
78 ounce T-bone

Lol, that will have been microwaved as its the only way to get a thick steak like that well done!

We used to have to do it to the 72 Oz rumps we sold

[cem_devecioglu]

I am certainly not the best cook in the world. But did anyone notice that when mad cow disease reared it's head and British beef exports where banned, that the quality of beef and steak in this country was so much better ?
Now we can export again all the good stuff goes abroad and we end up with the rubbish.

I am led to believe the darker the meat the better, and if it is red don't buy it.
Just my useless observations.

Mike

same here..all the fruits left to us here is junk (because of export)

red meat is too fresh need to wait..but level of darkness need special care..best smell it..

[iggy21uk]

If the fat has a  Yellow tinge it has has been grass feed! Nice  

Make  sure your knife is sharp !

[cem_devecioglu]

microwave changes the taste..Never..
best thickness for steak 9mm - 10 mm ..

[cem_devecioglu]

now question is what wine ?  

[Cumbria]

Cut off the horns & wipe its ar*e. if you want it nice & rare.