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Had a brilliant night out at an Argentinian steak house the other night but struggled over which steak to select I love sirloin but ended up choosing a super tender fillet cooked medium rare.

What's your choice for Steak ?

woof woof ! » Sun Nov 03, 2013 3:19 pm wrote:Had a brilliant night out at an Argentinian steak house the other night but struggled over which steak to select I love sirloin but ended up choosing a super tender fillet cooked medium rare.

What's your choice for Steak ?

Still moo-in and all of the above.

Steak is proper man food and smells fabulous while its being cooked.

Rib eye for me although if I'm in the US a good old porterhouse goes down a treat.

Ribeye for me to. (Otherwise known as Scotch fillet)

Porterhouse is a composite of T-bone.

Sirloin 1st then Ribeye as they both have more flavour, I find fillet quite bland without a sauce

Just saw a "Château Briand" in Marks and Spencers.

Looks like almost a WHOLE fillet I'm f'ucking tempted but it costs  £47 !

Anybody had one ?

fillet is the best, just cooked medium and it melts on your tongue. 
was at a wedding a few weeks back and i opted for the fillet, it was like a fooking christmas pudding    im drooling just thinking about it 
was out with the missus last week and we both had ribeye and tbh it was poor, wouldnt be my favourite at all.
after the fillet id go for a t-bone, absolutely delicious but then again all things illegal are 

woof woof ! » Fri Nov 08, 2013 3:34 pm wrote:Just saw a "Château Briand" in Marks and Spencers.

Looks like almost a WHOLE fillet I'm f'ucking tempted but it costs  £47 !

Anybody had one ?

No, never had it. Never heard of it tbh.

The red meat down here in Oz is some of the best I've ever tasted.

Had Sirloin tonight, f.ucking lovely!

Ribeye medium rare, or wagyu if not too over priced

woof woof ! » Fri Nov 08, 2013 3:34 pm wrote:Just saw a "Château Briand" in Marks and Spencers.

Looks like almost a WHOLE fillet I'm f'ucking tempted but it costs  £47 !

Anybody had one ?

Very nice cut.

babu » Tue Nov 12, 2013 1:03 pm wrote:Ribeye medium rare, or wagyu if not too over priced

Wagyu. Forgot about that. Quality beef.

woof woof ! » Fri Nov 08, 2013 4:34 pm wrote:Just saw a "Château Briand" in Marks and Spencers.

Looks like almost a WHOLE fillet I'm f'ucking tempted but it costs  £47 !

Anybody had one ?

If you cook it right (which at that price you need to) its beyond words... if you f*ck it up it will just taste like ordinary fillet but a bit richer. Would by it more often if I could afford it but that kind of money for me pretty much a weekly shop give or take a couple of quid.

FFs whats wrong with a tin of Spam. I've never messed up cooking it !! That's a lie I nearly set the kitchen on fire once experimenting with fritters !! 

Kenny Kan » Tue Nov 12, 2013 1:36 pm wrote:

babu » Tue Nov 12, 2013 1:03 pm wrote:Ribeye medium rare, or wagyu if not too over priced

Wagyu. Forgot about that. Quality beef.

yep.

I was once entertaining customers at a not so cheap Wagyu beef restaurant in Nashville (Tennessee) when half way through the meal Lionel Richie walked through the door and sat directly opposite us.

Stopped our conversations dead. But we all agreed he had a f.ucking big head!

True story