Thread: Two Very Serious Questions on Beef

Originally Posted by Bruno

I don't know how to translate the names to English. I prefer a clean piece of beef from the more expensive parts of the cow without bone or fat.

That sounds like the tenderloin which becomes filet mignon



My choice is ribeye medium rare, simple grilling works well for me, but I could also be happy with a variety of seasonings too, as long as they're balanced to the meat.
In fact just had it earlier tonite - mmmm, yummy!

Corn Fed Beef Air Dried Ribeye
Medium Rare - Medium

Grilled Onions on the steak. No sauce and dont ask for any. If the beef aint cutting it...more onions/Lee and Perrins

As a realist, it's Ribeye, cooked rare. I am partial to very good quality fillet now & again, but it's between £40-£50 a kilo here. (That's around 2lb's i believe)

Its got to be fillet, done medium rare. Delicious!

I like to have that with bearnaise sauce, or maybe done in red wine and garlic.

Serve that with crispy fries, a nice crunchy salad and a bottle of red. Something like a barolo or rioja, or maybe a new world malbec or shiraz.

Gastronomic heaven..!

Great thread by the way.. !

thick porter house or NY strip
marinated over night in pabst and allegro with some mild seasonings also served with grilled onions on the top with salad, scalloped potatos, roasted asparagus with sweet potato or pecan pie for desert with a good small batch bourbon to wash it down
cooked on charcoal
medium

Fillet. As rare as I can get it. Sealed is fine for me. Yum.

Realistically we buy what ever the meat section in the supermarket is trying to off load cheap on a sunday evening. We've had some excellent meat for not a lot of money buying steak like that.

Originally Posted by JohnnyCakeDC

Sirloin, 12 oz. Garlic butter and Pepper. Pan seared and then broiled to rare, Mid rare max. I also Like a NY strip pan seared Pittsburgh Style/Black and Blue on the inside (wicked rare). No steak sauce unless cooked too long. Side of Potato's are a must. So is Beer.

That one. I take it as rare as a restaurant can legally serve it to me.

Thinking back to my beef eating days I used to like a medium rare Prime Rib with a bit of horseradish on the side. Years ago I used to by a tenderloin ... which is a slab of filet mignon ... and cut it into 2" pieces. Marinate in olive oil with spices and wrap bacon around the sides inserting toothpicks to hold the bacon in place. Barbecue until medium rare and the stuff would melt in your mouth. I don't eat beef anymore though... too risky with mad cow and what have you. Excuse me while I go light my pipe.

T-bone Porterhouse, 1.5-2" thick, grilled over charcoal, medium rare.

Originally Posted by Bruno

I don't know how to translate the names to English. I prefer a clean piece of beef from the more expensive parts of the cow without bone or fat.
And I want it medium done, so that it is still pink and squishy inside.
With that, I prefer mushroom cream sauce or pepper sauce.

Kogelbiefstuk Bruno?

I love a good Ribeye myself. Although I never pass up a nice T-bone either.

Meat only just pinkish, still slightly red.