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Old 19.11.2012, 16:28
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The Steak Thread

The combination of being hungry and being tired of the content of some other threads have motivated me to open this thread.

Anyone had a great meat experience lately?

Ps. don't post about well-done steaks
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Old 19.11.2012, 16:30
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Re: The Steak Thread

Venison steaks (rare) last night, beef bourguignonne Saturday night.

Tom
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Old 19.11.2012, 16:53
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Re: The Steak Thread

Whip it's horns off, wipe it's arse and chuck it on a plate.

She was only the butcher's daughter, but she lay on the slab and said fillet.
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Old 19.11.2012, 16:54
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Re: The Steak Thread

had some nice springbok steaks the other week.
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Old 19.11.2012, 16:57
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Re: The Steak Thread

At work, if you do not like the menu you can get a steak (I mean a very nice one) on the grill with french fries...18 CHF, yes, I said 18 CHF

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Old 19.11.2012, 17:06
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Re: The Steak Thread

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At work, if you do not like the menu you can get a steak (I mean a very nice one) on the grill with french fries...18 CHF, yes, I said 18 CHF

I am so jealous
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Old 19.11.2012, 17:08
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Re: The Steak Thread

Just had some fresh steaks from the good ol' USA brought over from Chicago. Yum yum! Rare, need I say more? Buttery delicious meat. Moo!
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Old 19.11.2012, 17:16
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Re: The Steak Thread

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Just had some fresh steaks from the good ol' USA brought over from Chicago. Yum yum! Rare, need I say more? Buttery delicious meat. Moo!
how do you like your anabolic steroids sir? rare did you say? yes no problem.
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Old 19.11.2012, 17:18
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Re: The Steak Thread

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how do you like your anabolic steroids sir? rare did you say? yes no problem.
Bigger is better
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Old 19.11.2012, 17:20
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Re: The Steak Thread

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At work, if you do not like the menu you can get a steak (I mean a very nice one) on the grill with french fries...18 CHF, yes, I said 18 CHF

Can confirm that they are delicious and very good value for money.
Almost makes me wish I worked there.
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Old 19.11.2012, 17:21
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Re: The Steak Thread

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Can confirm that they are delicious and very good value for money.
Almost makes me wish I worked there.
You can come visit anytime
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Old 19.11.2012, 17:23
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Re: The Steak Thread

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The combination of being hungry and being tired of the content of some other threads have motivated me to open this thread.

Anyone had a great meat experience lately?

Will be doing steaks tonight, in my usual style. Coat in black pepper and leave at room temperature while frying up some sliced mushrooms in a little butter over a very high heat. continue on a high heat, adding more butter almost smoking, then lay the steaks down and leave for at least a couple of minutes to really sear one side before turning and repeating on the other, turning down the heat somewhat. Cook for as long as you like, then pour over a flambée a reasonable amount of brandy, before removing the meat. Turn down the heat and add the mushrooms back to the pan, together with a generous amount of fresh cream, salt and more pepper to taste. Best served with chips and peas.

The alternative joint-favourite would be to leave off the pepper coating, replace the brandy with white (yes, white) wine, which clearly won't flame but will deglaze the pan and add depth, then add a generous helping of Roquefort cheese, as well as a smaller amount of cream.

Either way it's a sure winner.

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Ps. don't post about well-done steaks
I find this attitude almost as annoying as the vegans. Personally I like mine done about medium-rare, or à point, but I perfectly respect anyone's choice to have it as cooked through as shoe-leather if that's what they want. Yes, it seems (to me) to be something of a waste of a nice tender fillet steak to do so, but why suggest that it's "wrong" when someone prefers it that way?
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Old 19.11.2012, 17:27
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Re: The Steak Thread

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At work, if you do not like the menu you can get a steak (I mean a very nice one) on the grill with french fries...18 CHF, yes, I said 18 CHF

Too many of those and you'll end up looking like your avatar

[I wonder if there's a more healthy alternative?]

I've quite enjoyed Strauss in the past, but tried Canadian Wappatti (from Carrefour) once - and that stank as soon as I opened the pack, and was as tough as old boots.
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Old 19.11.2012, 17:29
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Re: The Steak Thread

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Will be doing steaks tonight, in my usual style. Coat in black pepper and leave at room temperature while frying up some sliced mushrooms in a little butter over a very high heat. continue on a high heat, adding more butter almost smoking, then lay the steaks down and leave for at least a couple of minutes to really sear one side before turning and repeating on the other, turning down the heat somewhat. Cook for as long as you like, then pour over a flambée a reasonable amount of brandy, before removing the meat. Turn down the heat and add the mushrooms back to the pan, together with a generous amount of fresh cream, salt and more pepper to taste. Best served with chips and peas.

The alternative joint-favourite would be to leave off the pepper coating, replace the brandy with white (yes, white) wine, which clearly won't flame but will deglaze the pan and add depth, then add a generous helping of Roquefort cheese, as well as a smaller amount of cream.

Either way it's a sure winner.



I find this attitude almost as annoying as the vegans. Personally I like mine done about medium-rare, or à point, but I perfectly respect anyone's choice to have it as cooked through as shoe-leather if that's what they want. Yes, it seems (to me) to be something of a waste of a nice tender fillet steak to do so, but why suggest that it's "wrong" when someone prefers it that way?
How do you get it to be rare or even medium rare after so long on the fire ??

Sounds delicous
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Old 19.11.2012, 17:32
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Re: The Steak Thread

I have access to whomping great packs Black Angus courtesy of my work - wholesale price (as well as sundry other meaty lovelies).

I take mine black and blue, with a side of more steak.
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Old 19.11.2012, 17:33
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Re: The Steak Thread

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How do you get it to be rare or even medium rare after so long on the fire ??

Sounds delicous
So long? A couple of minutes per side in a lightly-buttered non-stick pan is not long at all. Heat conductivity would be better in other pan types, and more butter or oil would also decrease cooking time considerably. In any case, there's no set time - a finger test should always be the best judge. Different cuts of meat, and different animals, will vary considerably in their fat content and density, so any cooking times should be rules of thumb (or finger ) only.
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Old 19.11.2012, 17:35
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Re: The Steak Thread

Did any of you read the disclosures on well done steak in the book Kitchen Confidential? There are various stories about how restaurants hate well done steak, the quality of the meat they use for it, and their methods to incinerate it.
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Old 19.11.2012, 17:37
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Re: The Steak Thread

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Too many of those and you'll end up looking like your avatar

[I wonder if there's a more healthy alternative?]

I've quite enjoyed Strauss in the past, but tried Canadian Wappatti (from Carrefour) once - and that stank as soon as I opened the pack, and was as tough as old boots.
LOL I already look like my avatar!
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Old 19.11.2012, 17:42
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Re: The Steak Thread

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Too many of those and you'll end up looking like your avatar
It's not the steak it's the fries. And who doesn't want steak frites, moules frites, frites mayo???

It's the vegan part of these meals that'll get you.


We recently bought some very good aged steak at the Manor. It was expensive but worth it. Plus we don't buy it every day so it was oK for a treat.

I did buy some steak from Uruguay at the COOP at was also very good and at a good price. I guess they imported a bunch as the place was full of it. And I was eventually able to get it at 1/2 off. Great price, around 18CHF per kilo at the 1/2 off. It was really good.

Usually I like rare with just some salt. But sometimes I'll fry it up with lots of garlic then deglaze the pan with left over wine. I don't do that often as we don't often have left over wine.


PS, not even going to pretend I'm not jealous about not being invited for lunch.
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Old 19.11.2012, 17:44
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At work, if you do not like the menu you can get a steak (I mean a very nice one) on the grill with french fries...18 CHF, yes, I said 18 CHF

Mmmmm. Looking forward to lunch on Thursday!
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