cec
WFO Team Player
Posts: 160
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Post by cec on Jun 13, 2012 20:41:25 GMT
I did a steak test at the weekend and the results as follows ,
With the top score ..... Rib eye
2nd rump
3rd t bone
4th sirloin
5th fillet ( very tender but not much taste )
All where cooked rare and all about 1" thick .
Iv put them in taste / tenderness order .
I will say the rib eye won hands down for me ,
What do you lot think
Oh sorry no pics , shame on me
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Post by turkey on Jun 14, 2012 8:20:36 GMT
in my unscientific tastings over the years the best steak I had was rib eye on a BBQ of course, had been marinated somehow (was a guest) but was amazing. Never done a head to head tho, sounds like you take your steak selection seriously :-)
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cec
WFO Team Player
Posts: 160
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Post by cec on Jun 14, 2012 16:22:24 GMT
I do like my steaks ( but only good ones from my butcher ) they was always cooked on the bbq but now I cook them in the oven and on the embers I need to know what works best , I was all ways a fillet man but got sick of em hence the test .
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Post by bighairyal on Jun 14, 2012 20:25:39 GMT
Rib eye all the way.
I went to our local quality butcher a few days ago and requested two 8oz beauties. They arrived from the back of the shop, freshly cut and in a plastic bag - but it was only when I returned home and hastily threw them on my griddle that I realised they were actually rump, not rib eye.
Bland and boring! Even the Mrs - not normally too fussy on the cut, commented on how 'Tesco' it tasted.
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cec
WFO Team Player
Posts: 160
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Post by cec on Jun 14, 2012 21:34:45 GMT
Rib eye all the way. I went to our local quality butcher a few days ago and requested two 8oz beauties. They arrived from the back of the shop, freshly cut and in a plastic bag - but it was only when I returned home and hastily threw them on my griddle that I realised they were actually rump, not rib eye. I hope you told the Butcher and ask for replacement steaks .Iv know my butcher for years so I get some good deals , but when I think about it I think I paid for his car every few years  . I do really like rump ( 2nd favourite ) , it shouldn't be bland , how do you cook it ? , blue , rare , medium or burnt , all mine are blue to rare . |
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Post by bighairyal on Jun 15, 2012 7:40:43 GMT
Always rare to medium rare, still a bit bloody in the middle. Properly seasoned and either grilled or griddled. Left to rest for a few minutes after cooking before serving with just a dollop of English mustard to go with it.
P'raps they had a bad bunch of beef in that day. I'll let them continue to trade on their goodwill for now though - their rib eyes are otherwise usually very good indeed!
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Post by minesamojito on Jun 15, 2012 12:06:53 GMT
Ribeye medium rare, dry aged, or try a wonderful feather (onglet) steak medium rare and cut against the grain, also wonderful.
Cheers
Marcus
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Post by rivergirl on Jun 17, 2012 18:14:58 GMT
for me its rib eye, tbone and onglet 3 brilliant steaks !!!!!
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cec
WFO Team Player
Posts: 160
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Post by cec on Jun 17, 2012 19:03:21 GMT
Looks like rib-eye wins , so I will have a trip to my butcher tomorrow and get a couple for tea ,
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Post by rivergirl on Jun 17, 2012 19:57:25 GMT
what time shall we be around !!!!!
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