Found 8th Jun
I like steak, personally I know critics will say spending loads but personally I always smother steak in peppercorn or bernaise sauce and a 20£ steak taste same as a 5£ steak to me, Mainly Rump steak, MW,
what supermarket sells the best steak for price? or how much is a butchers 80z rump usually?

  1. Ask
  2. Steak
Groups
  1. Ask
  2. Steak
19 Comments

if you want an amazing cheap steak look at sous vide. makes any cheap piece taste like heaven

Aldi or lidl apparently. That's what I was told by a retired butcher. English. Mature. Bargain price

I would say check aldi. Their rump steak has always been divine!

Original Poster

wayners3 m ago

Aldi or lidl apparently. That's what I was told by a retired butcher. …Aldi or lidl apparently. That's what I was told by a retired butcher. English. Mature. Bargain price


thanks, hence making thread

got a lidl near me now, usually would be up the tesco 3£ steak, its tastes good but if can get better for around same price then its a plus for me _

I get Morrisons braising steak. Fry a couple of mins each side. It's great. Don't fry for too long though or it will turn into boot leather.

Lidl or Aldi (Aldi better) ribeye steak. I always try to choose some that looks fatty. Much nicer taste. Brush with oil, salt and pepper, into the pan. I prefer medium rare, let it rest for a few mins before scoffing. Serve with pan fried Halloumi. Yum.

We've always rated the Aldi Steak Medallions they do, very tasty and great value.

Aldis rump is fab, much better than Sainsburys or Tesco

LizzyUK

I get Morrisons braising steak. Fry a couple of mins each side. It's … I get Morrisons braising steak. Fry a couple of mins each side. It's great. Don't fry for too long though or it will turn into boot leather.


Sure you can have a braising steak as a normal steak?.
If it's meant for braising it measn it needs a slow and long cooking in liquid to be edible.

Aldi is good, I love the ocado/waitrose fillet though

depends how well done you like it if you like it well done no point spending money

Original Poster

mattmerch20 m ago

depends how well done you like it if you like it well done no point …depends how well done you like it if you like it well done no point spending money


medium well

hearts22

Sure you can have a braising steak as a normal steak?. If it's meant for … Sure you can have a braising steak as a normal steak?. If it's meant for braising it measn it needs a slow and long cooking in liquid to be edible.



​Well it appears to work for me. Like I said, don't cook it too long.

I really like sainsburys taste the difference ribeye steak. Dont know about value as i dont buy food for their value but their taste.

Morrisons doing rump for £10 a kg

I always smother steak in peppercorn or bernaise sauce and a 20£ steak … I always smother steak in peppercorn or bernaise sauce and a 20£ steak taste same as a 5£ steak to me, Mainly Rump steak



With all due respect, I suspect that the reason all steaks taste the same to you is precisely because you smother them in sauces, and only eat rump.

I am aware that I have already sounded like a bit of a steak snob, but I'm OK with that because I like to think I know what I'm talking about simply because I really like steak, and have learnt my own tastes over the years. I've also spent lots of time experimenting with cooking, and I have my own personal preferences nailed.

Bear with me, I *will* answer your original question eventually, but for now it's off to steak education land (what a children's theme park that would be!).

If you'd like to learn about the the differences between the cuts of steak, this is a nice little summary:

telegraph.co.uk/foo…tml

In terms of taste, I prefer fillet (most expensive) and Onglet (mediumly expensive), however when cooking at home I mainly go for Rib Eye.

I cook it myself, and I find the simple approach is the best - scrumpypaul's approach above is basically what I use, although I pat down the steaks first with kitchen roll, and leave them on a plate for c15 minutes. The ambient room temperature here helps because, if cooked properly, the steaks will need to rest again at the end - so what you're trying to do is ensure they rest in the same room temperature as they started in.

During that 15 minutes, I do things like prepare the salad that I have with the steak, and ensure that the frying pan gets up to its maximum strength.

After that, a light drizzling of virgin olive oil, a bit of salt and plenty of pepper, then it's into the frying pan to sear. Maximum temperature here, get the outside so it looks cooked (the inside won't be). If it's a really thick-cut steak there is nothing wrong with using a pair of tongs and searing the 'ends' of the steak. Your aim here is to sear the whole of the outside of the steak with your oil/salt/pepper combination and let the middle cook to how you like.

Then, depending on how you like your steak (I like mine rare or blue), drop the temperature way down so the heat flows through the middle. I do most of mine for only another minute or two, although sometimes the thick-cut steaks do end up needing 3-5 minutes.

The absolute best steak I've had recently was an M&S Porterhouse that cost about £12, although I accept that this doesn't necessarily fit the bill for the thread.

In terms of 'cheap' steaks, I've tried nearly all of Aldi's range and most of Lidl's range, and my experience is that Aldi generally have a much nicer cut of meat. You can pick up a decent Rib Eye for £3-£4.

All of this being being said, have you considered going to a local butcher? They'll suss you out immediately, but if you start talking meat, they love it. I learned a lot from them and just going "I like steak, what would you recommend?". This approach is how I learned most of this stuff.

Coming next week in weekender's meat update: "Why do you assume Aberdeen Angus is the best?"

Edited by: "weekender" 8th Jun

How do you like your steak? If rare give beef skirt a go, otherwise known as bavette or flank.

Generally costs about £11 per kilo and traditionally used as a slow cooked meat - however if cooked property I.e hard and fast it can be a delicious cut of beef.

I can also recommend Aldi. I prefer the rump cut personally. I would also ask you if you have tried to go rarer than medium to well? And if so, do you prefer the taste? My point being that over time the rarer I have went the taste only gets better, no matter what the cut. I can't/don't eat anything other than rare because it just isn't as good.
Post a comment
Avatar
@
    Text
    Top Discussions
    1. amazon prime question22
    2. Help! In need of a PS4 Headset47
    3. Camera lens44
    4. good place to buy stocks33

    See more discussions