Talking Steaks
Serves 1
Directions
- 1Steaks are the benchmark for most restaurants, and people will travel for great quality steak.
- 2Steaks are the benchmark for most restaurants, and people will travel for great quality steak.
- 3Steaks are the benchmark for most restaurants, and people will travel for great quality steak.
- 4Onglet steak is a fantastic cut, popular in France and served rare with shallots and mustard.
- 5Onglet steak is a fantastic cut, popular in France and served rare with shallots and mustard.
- 6Onglet steak is a fantastic cut, popular in France and served rare with shallots and mustard.
- 7Onglet steak also braises very well, making it suitable for dishes like beef bourguignon.
- 8Onglet steak also braises very well, making it suitable for dishes like beef bourguignon.
- 9Onglet steak also braises very well, making it suitable for dishes like beef bourguignon.
- 10Rump steak is rarely seen in London restaurants, which tend to serve rib-eye, sirloin, and fillets.
- 11Rump steak is rarely seen in London restaurants, which tend to serve rib-eye, sirloin, and fillets.
- 12Rump steak is rarely seen in London restaurants, which tend to serve rib-eye, sirloin, and fillets.
- 13Rump steak can be inconsistent in quality, so Marco tends to avoid it.
- 14Rump steak can be inconsistent in quality, so Marco tends to avoid it.
- 15Rump steak can be inconsistent in quality, so Marco tends to avoid it.
- 16Rib-eye steak is very popular everywhere, from good restaurants to pubs and steak houses.
- 17Rib-eye steak is very popular everywhere, from good restaurants to pubs and steak houses.
- 18Rib-eye steak is very popular everywhere, from good restaurants to pubs and steak houses.
- 19Rib-eye has a good fat content, is tender, flavorsome, and a generous portion.
- 20Rib-eye has a good fat content, is tender, flavorsome, and a generous portion.
- 21Rib-eye has a good fat content, is tender, flavorsome, and a generous portion.
- 22Entrecôte steak is fantastic if it's from the top end of the sirloin, offering a nice rounded eye of meat.
- 23Entrecôte steak is fantastic if it's from the top end of the sirloin, offering a nice rounded eye of meat.
- 24Entrecôte steak is fantastic if it's from the top end of the sirloin, offering a nice rounded eye of meat.
- 25Avoid the rump end of the sirloin for Entrecôte, as it has sinews and is not as good.
- 26Avoid the rump end of the sirloin for Entrecôte, as it has sinews and is not as good.
- 27Avoid the rump end of the sirloin for Entrecôte, as it has sinews and is not as good.
- 28Fillet steak is tender but lacks the flavor of a rib-eye or sirloin.
- 29Fillet steak is tender but lacks the flavor of a rib-eye or sirloin.
- 30Fillet steak is tender but lacks the flavor of a rib-eye or sirloin.
- 31Fillet steak is often preferred by ladies due to its tenderness and lower fat content.
- 32Fillet steak is often preferred by ladies due to its tenderness and lower fat content.
- 33Fillet steak is often preferred by ladies due to its tenderness and lower fat content.
Ingredients
- Onglet Steak
- Onglet Steak
- Onglet Steak
- Rump Steak
- Rump Steak
- Rump Steak
- Rib-eye Steak
- Rib-eye Steak
- Rib-eye Steak
- Entrecôte Steak
- Entrecôte Steak
- Entrecôte Steak
- Fillet Steak
- Fillet Steak
- Fillet Steak
Tips
- The quality of the meat is crucial for a good steak.
- Onglet steak is very popular in France and is often served rare with shallots and mustard.
- Rump steak can be inconsistent in quality.
- Rib-eye steak is popular due to its fat content, tenderness, and flavor.
- For Entrecôte, always use meat from the top end of the sirloin to avoid sinews.
- Fillet steak is tender but has less flavor compared to other cuts like Rib-eye or Sirloin. Ladies tend to prefer it.
- Serve a generous portion, for example, a 10oz Rib-eye steak.