Had my First Aberdeen Angus Steak Tonight...

It's better cooked !

I had it well done,whats the best way to eat it?

never had a steak yet that had any taste,what am i doing wrong people?

had steak in US of A diffo gear

Having it well done is a waste imo.

how come you never have had steak b4

May as well have a burger if you are having steaks well done.

Kills all the flavour.

had a aberdeen angus fillet from tescos friday, 7 quid.

it seems so hit and miss now days with steak.
but this was a hit 8.25 out of 10

tescos is  like a supermarket where we live, they sell all things

3 ways of cooking steak... rare, medium, or ruined. (f anny craddock)

A few months back I took some visitors for a meal. We wanted somewhere quiet and found a pub on the A16 called The Old Black Lion at Gedney. The pub was empty apart from our party. The Rare Breed Steak was top class.

Don't buy it from a supermarket, but from a good butcher where the meat should aged. It makes the difference as does cooking it properly. Hot pan/griddle, oil the meat not the pan, seasoning, straight in only turn once, knob of butter at the end and baste quickly, rest the steak for 5 mins...done! Ribeye for me.

Only ever had stake to eat once in blue moon and always had it well done, and it was always tasteless...The Aberdeen Angus no better.,maybe that's where i am going wrong....I will have it medium next time

Steak is the most over rated meal on the planet...can count on one hand the amount of decent steak meals i have enjoyed.Fish a much better option.

Although I sometimes, and I mean sometimes enjoy a steak, I agree with twizzle that it is very over rated item.
Much prefer my own caught cod, nothing better.

Sound advice from paulypaul.  Only two things ever go wrong with a steak.  It is cr ap to start with or it is badly cooked.  Ribeye is brilliant and very hot pan is essential - if it doesnt sizzle on contact it is not hot enough, as is 5/10 minutes resting time.  With my cast iron griddle pan, 1min 15secs either side gives a steak that is rare, medium is just shy of 2 minutes either side but you need to experiment as not all pans are the same.

I think your right twix fish is a much better option.

WHAT A LOT OF FCKING ABOUT

Nice thick Rib Eye , slightly oiled , seasoned well , 2 to 3 minutes each side in a very hot pan , rest as long as you cook it.....delicous

Twizzle - has it occurred to you that you might just be missing something?

Thinking about it,the only steak i have ever liked is steak and kidney pie.

Cooking meat is often messed up by cooking for too long.
i.e Pork often gets done to death til it dries up, no need. Same with chicken as many feel they will be poisoned and you could but it still boils down to timing.
Over cooking beef is a 'crime'...unless in a stew etc.
It is, as always a matter of taste and personal..

Never liked seeing blood on my plate which is why i have to have my steak well done.Was served Lamb steak recently at a local poncy restaurant and the sight of that road kill on my plate made me want to heave.Had to send it back. .Ended up that night with a bag of chips and a can of Tizer..yeah, i know..i'm a philistine

Whenever I watch one of those cheffy type programmes, like 'The Great British Menu' or whatever it was called, the judges always moaned if the meat dish wasn't swimming in blood. One of the pretentious guys even sniffed at a pork dish when it was put in front of him saying it was overcooked. Now I know that in the past pork was dangerous to eat even slightly undercooked, but nowadays (so I understand?) pork is much safer if slightly underdone. Won't catch me trying it though.
Eyeball is on the right track with ribeye, but there again there's ribeye and ribeye.

& rib eye

If the meat has 'rested' for long enough, it won't be 'swimming in blood', simple as that.
I like shoulder of lamb cooked slowly for ages til it falls off the bone. It's just a matter of preference and we all like things differently, so there can't be any right or wrong.

For what it's worth here are my favourite cuts of meat (Don't get me started on game, we'd be here all day)

Beef - Joint - Forerib (three or four bone in) - The roast beef of old England - You can satisfy everyone here, welldone on the outside and rare in the middle. Expensive at £60/£70 but will feed dozens (during and after). Steaks - Ribeye as said, with a decent marbled Sirloin a good second

Lamb - Joint - Shoulder better than Leg (fat equals flavour!!) Harder to carve but once you've done one its easy. Barnsley (or double loin) chops are delicious and really easy. Middle Neck (cut across the bone) is delicious slow cooked in a stew (with herbs onion and carrots.

Pork - Need a good/proper butcher here!!  Start with a Pork Chop to test his quality. If good, the joint to get is "spare rib" or rolled shoulder. (If he doesnt do it, find another butcher). Use Delia (book or online) to get great crackling.

Chicken - see above

i prefer to eat the stake as soon as it's done, then have a rest after

It's witty Ron, but it's culinary bo llocks

Fish are shít eating vermin

and more on the subject of culinary bo llocks    Evening guinness

Good evening Blackbarn. Has your county dried out yet?

Still seems a little boggy on the clay bits, Guinness, but our green-sand Orchard and Veg bits seems just fine, which it needs to be as we are about to plant another asparagus bed (One cannot have enough of God's own veg.)  Hope you are well.

I'm fine mucker and i hope i find you the same.

Love veg now, hated sprouts as a nipper, and nearly got kicked out of school when one of the brothers force fed me them (he couldn't use the toilet for a week)