whats the better beef steak.

37 replies
Found 5th Dec 2009
hi all sounds daft but i usually dont eat alot of beef so i dont know lol.
i am thinking of buying a whole beef fillet and want to know if its worth spending the extra on before i go buying it.

37 Comments

How do you want to eat what you buy if you understand what i mean

Sirloin all the way!!!!!!!

Fillet is suberb but not cheap it all depends what you want to do with it

Ribeye

Original Poster

mikebike;7123158

Fillet is suberb but not cheap it all depends what you want to do with it



yeah i know it is expensive i was looking at the one on ocado its 2kg and £55. but i want some nice meat in over xmas just wanted to know is it nice i didnt want to buy to find out its like eating old boots lol.

Banned

you one the lottery or something, uggs, steak, whatever next

Original Poster

sassie;7123204

you one the lottery or something, uggs, steak, whatever next



i won £200 on the bingo last week lol so getting some treats in.:thumbsup:

greyparrot;7123189

yeah i know it is expensive i was looking at the one on ocado its 2kg and … yeah i know it is expensive i was looking at the one on ocado its 2kg and £55. but i want some nice meat in over xmas just wanted to know is it nice i didnt want to buy to find out its like eating old boots lol.



It fantastic but don't over cook it But to be honest go for a nice piece off topside cheaper and very nice with a little more fat that keeps it moist when cooked

Original Poster

mikebike;7123253

It fantastic but don't over cook it But to be honest go for a nice piece … It fantastic but don't over cook it But to be honest go for a nice piece off topside cheaper and very nice with a little more fat that keeps it moist when cooked



do you think it may be better if i got the fillet and sliced it into steaks, i seen some in asda and they were fairly expensive so i was thinking i could maybe get more out of a whole one.

Banned

theres me with me tesco £5 little turkey breast

Original Poster

thegroutch;7123275

if you want true quality, look for a chateaubriand, it's a thick beef … if you want true quality, look for a chateaubriand, it's a thick beef joint, and it's even nicer than filletyou flash-fry it before putting it in the oven to seal in the flavour



erm yeah but how much am i looking ive had a look on some of the online butchers and everything seems to be very dear.

greyparrot;7123301

do you think it may be better if i got the fillet and sliced it into … do you think it may be better if i got the fillet and sliced it into steaks, i seen some in asda and they were fairly expensive so i was thinking i could maybe get more out of a whole one.



Yes you can do but when you cook it please do it rare as that's the way to eat quality steak

Original Poster

sassie;7123317

theres me with me tesco £5 little turkey breast



lol hun its been like that for me for months and i thought i was going to be completely skint over xmas but some luck has come my way lately and ive been on a small shopping budget for months so want to splash out and buy the things i cant usually afford to get.

Original Poster

mikebike;7123341

Yes you can do but when you cook it please do it rare as that's the way … Yes you can do but when you cook it please do it rare as that's the way to eat quality steak



will do.:thumbsup:

Original Poster

starsparkle2311;7123328

I just laughed



at what.:?

Banned

greyparrot;7123363

at what.:?



my cheapo dinner probs:oops:

Original Poster

sassie;7123385

my cheapo dinner probs:oops:



nah nothing wrong with a good turkey breast.:w00t:

What do you want to do with it? If you want to do something like beef en croute (in pastry) then fillet is a good choice. if you're having it as steaks fillet does not have a lot of flavour on its own and needs a sauce. Ribeye is my steak of choice as it has a bit of fat through it which gives the meat some flavour, sirloin would be second choice. If you want a piece of meat for roasting go for topside and cook it very rare with English mustard smeared over it before cooking. A little tip when buying topside is to go for pieces that taper to a point as that's the fillet end and the leanest bit; makes carving a bit harder but the flavour is better.

Original Poster

thegroutch;7123495

if you're buying online, this place seems very reasonably priced for … if you're buying online, this place seems very reasonably priced for it:]http://www.meats.co.uk/prodpage.asp?ProdID=14(just note tho that you need to order £50 of meat off them to get free delivery)



cheers for that i will have a good look through.

We had ribeye steak the other night, first time I bought it, always been a bit put off by the fat running through it, but I have to say, one of the tastiest steaks I've had.

If buying from supermarkets, then ribeye or sirloin. I prefer ribeye since I find sirloin a little tough if I pan fry it. The more mature the steak is, the more expensive and in my opinion, you can always taste the difference in different priced steaks.

OMG this thread is making me so hungry.

Fillet steak imo is the best. No fat on it and yum yum yum

btw can anyone confirm this - I only ever buy fillet when am getting steak in as someone told me that when u see that line of fat through a steak that its actually a vein from the animal YUK YUK YUK.

g1bbuk;7123183

Ribeye



this and then sirloin after that for steak, if you need to roast then silverside or similar would be fine and pot roast rump etc for stews casseroles xx

Banned

any open invites., for me plus baggage

Banned

^^^^^^^^^^^^^^^^^^ wow that killed the thread

If you've got a Costco card (or know someone that has) get yourself down there - the steak is fantastic - better than restaurant quality in my opinion.
Four mins each side in a smoking hot pan, and Bobs yr uncle

Nah, that probably did though :roll:
Just the usual effect I have on threads :oops:

Banned

bossyboots;7123876

btw can anyone confirm this - I only ever buy fillet when am getting … btw can anyone confirm this - I only ever buy fillet when am getting steak in as someone told me that when u see that line of fat through a steak that its actually a vein from the animal YUK YUK YUK.


I trust you dont eat burgers or sausages then! :w00t:

I would say the competency of the cook is as important as the cut of meat. An excellent cook can make rump taste better than a crap cook using fillet.

thegroutch;7123275

if you want true quality, look for a chateaubriand, it's a thick beef … if you want true quality, look for a chateaubriand, it's a thick beef joint, and it's even nicer than filletyou flash-fry it before putting it in the oven to seal in the flavour



chateaubriand is fillet steak.

Banned

best steak I have ever tasted is generally tenderloin steak or a top loin (New York Strip Steak). You can have both together with the T Bone intact (known as porterhouse cut).

csiman;7126222

best steak I have ever tasted is generally tenderloin steak or a top … best steak I have ever tasted is generally tenderloin steak or a top loin (New York Strip Steak). You can have both together with the T Bone intact (known as porterhouse cut).



The terms you're using are American - the tenderloin is the fillet, and the NY strip is a sirloin - correct in saying both are present in a T Bone.

bossyboots;7123876

btw can anyone confirm this - I only ever buy fillet when am getting … btw can anyone confirm this - I only ever buy fillet when am getting steak in as someone told me that when u see that line of fat through a steak that its actually a vein from the animal YUK YUK YUK.



Whoever told you that was pulling your leg! :lol:

Fat = fat - veins are veins.

moob;7129566

Whoever told you that was pulling your leg! :lol:Fat = fat - veins are … Whoever told you that was pulling your leg! :lol:Fat = fat - veins are veins.



looool feeling stupid now for asking !!!! But believed them! they said it was a big artery.yuk

:thumbsup:

Banned

moob;7129546

The terms you're using are American - the tenderloin is the fillet, and … The terms you're using are American - the tenderloin is the fillet, and the NY strip is a sirloin - correct in saying both are present in a T Bone.


thanks for the clarification. :thumbsup:

bossyboots;7129609

looool feeling stupid now for asking !!!! But believed them! they said … looool feeling stupid now for asking !!!! But believed them! they said it was a big artery.yuk:thumbsup:



No worries, some folk just seem to enjoy spreading misinformation.

Some fat through a steak actually adds flavour - it's called 'marbling' - although too much spoils it of course!

Typically you don't get veins etc through larger areas of muscle tissue, which is what a steak is.:thumbsup:

Now this is making me very hungry! I wish the Polish cook on the ship had heard of beef, all we ever seem to get is pork neck!!!!

Here are links to a couple of my favourites

]Tounedos Rossini which use a nice rib eye steak

]Beef Wellington for a good piece of fillet
]
Char Grilled Sirloin Steak


I'd post some pictures but wouldn't want to offend any vegetarians that are peeking!
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