OK, What's For Lunch or Tea Today?

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Originally Posted by struth

Plenty flavour in fillet. It's dependent on where you get it tbh and is nice cooked in butter.

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Sure, but there's no way it's as flavourful as good ribeye. You need some fat for flavour, and the tastiest parts of a cow are the bits that have done some work! ;)

Two of the best places to eat steak in the world are America and France, and I guarantee if you go into a steakhouse or restaurant there for a simple grilled steak, unless you specifically ask for it, you'll not be given fillet [and for good reason] :nono:

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Never been keen one lidl beef or ALDI Too tough

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Lol... I don't think we're discussing the same thing. I'm talking abut this from Lidl:

http://imagizer.imageshack.us/v2/xq90/922/odu2QB.jpg

...which is the complete opposite of tough, and about the best steak you'll find in a supermarket! :)

Marco.

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Originally Posted by Yomanze

Tonight’s choice, no good fillets. I do prefer a flat pan over a griddle though for steak. [emoji4] https://uploads.tapatalk-cdn.com/201...cb8f5291b7.jpg

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That looks perfect beef for a great steak, Neil. Lovely thick fat marbling, such as you'll never find on fillet, and which will guarantee tenderness and maximum flavour. Sorry, Grant! :ner:;)

I know what you mean about a flat pan, but I like my steaks to have a bit of a caramelised barbecued flavour (during the summer time, they automatically go onto the barby), and a good griddle pan does that well. I also like the lines on the meat it imparts, which look nice.

If I'm having steak with a sauce, then it'll be pan-fried in a flat pan, and cooked along with the sauce, so that it properly infuses into the meat :)

Marco.

I stand by my likes for lean tender meat. You have the fat

Lol - you like what you like, but most of the fat is rendered down when cooked. It exists simply to keep the meat soft and moist. It's all in the marbling :)

Marco.

Don't mind marbling on a rib steak as in marbling but then there is fat there sometimes that doesn't. Much depends on how long it's being cooked for or the marbling won't get removed Cook s fillet real quick and it will taste great

It's a such a shame you don't live nearer mate, as I'd get Del to cook you a ribeye steak (how you like it), which I guarantee would blow away ANY fillet steak you've tasted for flavour - and it'd be served with your favourite (sugar, butter and rosemary-infused) 'oldie' carrots, which you'd love, too!! :lol:

:eyebrows:;)

Marco.

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Originally Posted by struth

Plenty flavour in fillet. It's dependent on where you get it tbh and is nice cooked in butter. Never been keen one lidl beef or ALDI Too tough

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The Breed, the Feed and the Aging makes all the difference with Fillet,

https://www.farmison.com/our-meat/be...t-barrel-steak

used to make ribeye and my top many years ago, gigantic tbones too. My dad got me into steak at age 10 and cooking them at 14. Now I prefer fillet although cant afford any tbh unless I get lucky at Tesco use by today and thats not often. Its all about making the best of an ever decreasing budget now. If I can get any meat it will be cheaper stuff, that requires imagination to cook well. Its different worlds mate

Glad I don't feel a need for meat. Must save me a fortune! :)

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Originally Posted by TheMooN

The Breed, the Feed and the Aging makes all the difference with Fillet,

https://www.farmison.com/our-meat/be...t-barrel-steak

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Indeed, Roger, but that applies to any other cut of beef (or type of meat).

The fact is, like for like, there are certain cuts that are more renowned for flavour than others, and fillet definitely has flavour (no argument there), just not as much as other cuts do, when equally well cooked :)

Marco.