Gonz, I have no advice
but seeing as you're the resident food expert, where do you think the best steaks come from, what cuts do you use, and how do you cook them?
( whenanimalsattackhumans clad in global hypercolour, Wed 26 May 2010, 15:28, 4 replies, latest was 16 years ago)

Rib Eye is the best in the flavour/value for money curve.
don't cook them more than medium.
(PsychoChomp, Wed 26 May 2010, 15:31, Reply)

Cock steaks

( Roota zweeeeeoooooowm, Wed 26 May 2010, 15:32, Reply)

Lovely with two veg.

( girlinthehole, Wed 26 May 2010, 15:37, Reply)

And gravy

( Roota zweeeeeoooooowm, Wed 26 May 2010, 15:39, Reply)

I find it goes better with white sauce.

(Applebite Uh! A cow!, Wed 26 May 2010, 15:44, Reply)

I like Diane sauce
it's nom.

Although steak and mayonnaise is where it's really at.
( Kitty v1.0 desperately naive, Wed 26 May 2010, 15:48, Reply)

Cheese sauce and baby gravy.
Cock steaks must have a good coating of fanny batter though.
(porkylips looks better as the sun goes down., Wed 26 May 2010, 15:49, Reply)

Gadzooks!

( Roota zweeeeeoooooowm, Wed 26 May 2010, 15:51, Reply)

The only reason Kobi beef is so renound is because a lot of the world has really shit beef.
British beef is known to be the best, hung properly.

A good local butchers, Ribeye or Fillet, medium rare, good sauce (for the potatoes).
( G/PP 💩💩💩💩💩&#128, Wed 26 May 2010, 15:46, Reply)

The best steak I've ever had was Argentinian.
Scots beef has a better reputation than English, and Kobe beef is renowned because it is so expensive and because of the indulgent way the animals are reared, with daily massage and being given beer to drink.

Other than that, you are entirely correct.

In terms of cuts, chateaubriand is the costliest, being as it is the best bit of the fillet (the middle) - ribeye has more flavour but is more likely to have sinew and is thus less prized by poncy restaurants.
( Monty Boyce, My cheese game is strong, Wed 26 May 2010, 15:56, Reply)

Had some chateaubriand
in Aberdeen on Valentines day. Have to say it was wonderful, but perhaps not the best.

I think the Argies have the best rep, especially cooked on a BBQ or flame grill. But I have to say the Scots are up there. I'm in the industry and can actually tell our customers the exact field that the animal has spent most of its 16-30 months on earth.
( whenanimalsattackhumans clad in global hypercolour, Wed 26 May 2010, 16:02, Reply)

Oh'aye', I forgot about chateaubriand, I've never tried it but I've always wanted to.
I suppose, A normal cut of beef in an amazing resturant would be fantastic, the chataubriand of a kobi cooked in a shit resturant would be horrible.
( G/PP 💩💩💩💩💩&#128, Wed 26 May 2010, 16:03, Reply)

A guy up here
tried crossing a kobi with the traditional Scotch breeds (Simmental or Limousin) and basically trying to get the best of both worlds.

Not heard much since the initial press release so I'm assuming failure.
( whenanimalsattackhumans clad in global hypercolour, Wed 26 May 2010, 16:06, Reply)

It'll take a lifetime to do it properly.
I wonder if he could do it better by treating a standard scotch breed with kobi methords and maybe importing the hay/grass.
( G/PP 💩💩💩💩💩&#128, Wed 26 May 2010, 16:13, Reply)

I can't be the first person to think that, and it hasn't happened yet, so I guess it doens't quite work like that.

( G/PP 💩💩💩💩💩&#128, Wed 26 May 2010, 16:13, Reply)

I took Wiggy to Gaucho's for his birthday last year
and they bring the lumps of meat out to you before you order, it's pretty cool. Cost me £100 but it was worth it, best meal evar.
( Kitty v1.0 desperately naive, Wed 26 May 2010, 16:04, Reply)

The best steak I've ever had was in a French restaurant near
Covent Garden called The Retreat - it was bloody amazing and came with stacks of peppercorn sauce and chips which is just how I like it! :D
(Flim-Flam the Magnificent "You is talking loco and I like it!", Wed 26 May 2010, 16:00, Reply)

The best one I had is at a resturant in North Cyprus.
I have no idea where they got their beef from, probably the south somewhere, they don't really 'do' cows there.
( G/PP 💩💩💩💩💩&#128, Wed 26 May 2010, 16:12, Reply)

Ooooh
I wanna go to Cyprus one day... mainly for the squeaky cheese though... I loves ma halloumi! :)
(Flim-Flam the Magnificent "You is talking loco and I like it!", Wed 26 May 2010, 16:18, Reply)

What does the cheese say in the mirror?

(PsychoChomp, Wed 26 May 2010, 16:19, Reply)

Keh?

(Flim-Flam the Magnificent "You is talking loco and I like it!", Wed 26 May 2010, 16:26, Reply)

HALLOU-MI!
hello me
(PsychoChomp, Wed 26 May 2010, 16:27, Reply)

Ahhhhh I seeeeeeee!
Its too late in the day for word-play, my brain is all mushy!
(Flim-Flam the Magnificent "You is talking loco and I like it!", Wed 26 May 2010, 16:28, Reply)

It's funny because it sounds like the name of the cheese

(LongJohnBaldry, Wed 26 May 2010, 16:28, Reply)

Ah so that's what it was
I understand now! :)
(Flim-Flam the Magnificent "You is talking loco and I like it!", Wed 26 May 2010, 16:29, Reply)

e-DAMN I look good..
?
( whenanimalsattackhumans clad in global hypercolour, Wed 26 May 2010, 16:27, Reply)

Hahaha
Oh dear.
(Flim-Flam the Magnificent "You is talking loco and I like it!", Wed 26 May 2010, 16:28, Reply)

That's
a GOU-DA one! :)
(Flim-Flam the Magnificent "You is talking loco and I like it!", Wed 26 May 2010, 16:29, Reply)

I don't get it.

(PsychoChomp, Wed 26 May 2010, 16:30, Reply)

I don't get you
but you don't hear me bangin' on about it... oh wait.
(Flim-Flam the Magnificent "You is talking loco and I like it!", Wed 26 May 2010, 16:33, Reply)

Now now,
I don't need this thread getting Crowdie'd with bad cheese puns..
( whenanimalsattackhumans clad in global hypercolour, Wed 26 May 2010, 16:32, Reply)

Just be sure to use them Caerphilly

(LongJohnBaldry, Wed 26 May 2010, 16:37, Reply)

That's
Sage Derby advice
( djtrialprice, Wed 26 May 2010, 16:39, Reply)

After all, I'm sure there are Stiltons of bad jokes to get through

(LongJohnBaldry, Wed 26 May 2010, 16:55, Reply)

That was (red leicester) awful

( whenanimalsattackhumans clad in global hypercolour, Wed 26 May 2010, 17:01, Reply)

YARG!
They're already bad :)
(Himjim died a little more inside on, Wed 26 May 2010, 16:38, Reply)

I know loads of little resturants that are in the middle of mountains that are impossible to find twice (I think they move about or something).
As long as you think to yourself "Nah', they can't poison me, surely that wouldn't be allowed", you can sit back and enjoy them.
( G/PP 💩💩💩💩💩&#128, Wed 26 May 2010, 16:21, Reply)

Gonz in the past you recommened to me Paralimni
in Cyprus. But I am worried that it is not clsoe to any decent beaches, and may be overrun by British lager-louts like Aya Naipa surely is?

Can Paralimni provide me with good food and good beaches?
( whenanimalsattackhumans clad in global hypercolour, Wed 26 May 2010, 16:24, Reply)

Paralimni has a good mix of local and british, some bits of it are a little too 'clean' if that makes sense.
When are you going again? I think next month is the Iskeli festival, which is worth a trip up north for.

Are you going north or south again? I know the north a lot better.
( G/PP 💩💩💩💩💩&#128, Wed 26 May 2010, 16:28, Reply)

Nothing booked
but the money is set aside to surprise the other half. I'm in the process of a job change though so am waiting to get settled in somewhere else.

I'm actually still open to ideas, and I'm actually also fancying Faro, Portugal, for some good seafood and quiet beaches.
( whenanimalsattackhumans clad in global hypercolour, Wed 26 May 2010, 16:30, Reply)

Coolio.
South is good for more western trates, such as brand names (TGIs, McDonalds, KFC...etc), which if you're living on the island or a (well, I won't mince my words, a 'chav'), is a good thing; As things like that you really miss. It's a lot cleaner, they have crews tending to the bushes and flowers by the side of the road, which personally feels a bit Disney to me. Sure, it's nice, but god doesn't use rulers, if you know what I mean.

North is shabby-chique, for every 'good' hotel there are 10 shit ones, but if you're anything like me, you'll only be using them for not much more than sleeping. The Iskeli festival is from the 1st-12th of July (I think) and personally I love it, they close down the entire main drag of iskelli for it. They have dancers from around the world, loads of stolls selling stuff, from local made food to dodgy DVDs. There are far more excluded beaches, my favorite one is called Malibu in the Karpaz region, you can even safely SCUBA dive there, and there is a lovely snorkling spot. It's quite empty in the respect of night clubs and stuff like that, but if that's your thing, then go to Kayrina (greek name) Gurni (Turkish name). Kayrina has a lot more to see and do, including casinos and nice resturants, but it is a 'living'/'tourist' city, and as such has things like traffic, clubs and over-priced resturants, which you don't really get in the area I stay (Bogaz).

I'd recomend a mix of the two, the south will have all sorts of talk about 'occupide' land and stuff like that, how you can't take hire cars north and how they eat babys. It's really not like that, turkey didn't wake up one day and think "I know, I'll invaide that island just to the south of us", dispite what they tell you.
( G/PP 💩💩💩💩💩&#128, Wed 26 May 2010, 16:46, Reply)

Yeah it's the Western tourist experience (chav-type) I'm hoping to avoid
I'm interested in nice, traditional hotels, traditional (but good) restaurants, quiet beaches, and to take in a bit of the local culture.

I'm just not that interested in the Westernised type places where there's a poorly run, chain hotel with millions of deck-chairs, lager-louts, western type nightclubs, McDonalds, tourist traps, etc.

But I'll have a think about Cyprus, Kayrina sounds nice.
( whenanimalsattackhumans clad in global hypercolour, Wed 26 May 2010, 16:58, Reply)

I'd stay in Kayrina, as it has loads of stuff, but make the trip to the kapraz.
If you go to Bogaz, which is about an hour/hour and half's drive (look for the signs for Iskeli), there is a resturant called "Deks by moonlight", I seriously recomend them, they're my favorite resturant I've ever been too. Granted, it's not local food, but it's amazing.

If you do that, spend a night at one of the local hotels, something like The Bogaz Hotel, it's not a good hotel, but it has a bed that'll put you up for the night.
( G/PP 💩💩💩💩💩&#128, Wed 26 May 2010, 17:41, Reply)

I thank you for your time
I have duly noted your recommendation and will let you know in the coming months how I get on.
( whenanimalsattackhumans clad in global hypercolour, Wed 26 May 2010, 18:03, Reply)

Me too - next Thursday.
WOO!
( Monty Boyce, My cheese game is strong, Wed 26 May 2010, 16:24, Reply)

Ooooh cool man doody!
My holiday isn't until October - boooo!
(Flim-Flam the Magnificent "You is talking loco and I like it!", Wed 26 May 2010, 16:27, Reply)

ah but Morocco is way more exciting than Cyprus.
I am positively green with envy.
( Monty Boyce, My cheese game is strong, Wed 26 May 2010, 16:54, Reply)

bast

( whenanimalsattackhumans clad in global hypercolour, Wed 26 May 2010, 16:27, Reply)

Don't worry, old boy -
it's only for FOURTEEN MAGICAL NIGHTS.

Only leaves me 3.5 days' hol 'til next year though.
( Monty Boyce, My cheese game is strong, Wed 26 May 2010, 16:36, Reply)

Pretty sickening tbh
Where about you going?
( whenanimalsattackhumans clad in global hypercolour, Wed 26 May 2010, 16:42, Reply)

I don't even know - the north.

( Monty Boyce, My cheese game is strong, Wed 26 May 2010, 16:52, Reply)

Hehe, nice
I'm intrigued by the place. I will be requiring a full review.
( whenanimalsattackhumans clad in global hypercolour, Wed 26 May 2010, 17:00, Reply)

You'll get one, no problem.

( Monty Boyce, My cheese game is strong, Wed 26 May 2010, 17:04, Reply)

Depends where you are really
South (West) I would recommend Rib-Eye as it's likely to have the best marbling because of the temperate climate.

Midlands I would recommend Fillet or T-Bone

Aberdeen Angus I would recommend Rump because of the increased fat content because of the cold.

Try to buy all local as it does help, make sure it's dark red and been hung properly. Kiss it with a hot pan, flat bottomed are best. Griddles are good for marks but not for even cooking. If you want marks then use a gas bbq.

Edit: This is a different way of looking at it. Personal preference is the main thing. Try everything!
(Himjim died a little more inside on, Wed 26 May 2010, 16:01, Reply)

Good answers
My first choice is Rump (Highlands), but one of the best steaks I ever had was in Menorca of all places, which was a T-bone. It's always the simple stuff that does it for me. The T-bone was simply fried rare and served. Loads of juices, lovely stuff.
( whenanimalsattackhumans clad in global hypercolour, Wed 26 May 2010, 16:03, Reply)

I don't have sauces on mine either
Some green salad and some home-made chips are all you need. If anyone in the midlands is near it, a bistro called Oscars in Leamington does this to near perfection.

Edit: img.photobucket.com/albums/v417/jimbo2117/image-upload-17-755645.jpg
(Himjim died a little more inside on, Wed 26 May 2010, 16:08, Reply)

Bit of chimichurri on the side is great.
Not a fan of hiding the beef under a blanket of creamy sauce either, though. Seems a waste.
( Monty Boyce, My cheese game is strong, Wed 26 May 2010, 16:12, Reply)

hiding the beef
teehee
( Kitty v1.0 desperately naive, Wed 26 May 2010, 16:26, Reply)

hahaha

( Monty Boyce, My cheese game is strong, Wed 26 May 2010, 16:35, Reply)

Bernaise sauce is sooo good though

( Naked Ape call me Caitlyn, Wed 26 May 2010, 16:26, Reply)

I prefer bearnaise sauce.
That's just the kind of guy I am.
( Monty Boyce, My cheese game is strong, Wed 26 May 2010, 16:52, Reply)