What do you have with your steak?

[Beezerk]

Did you get fitted for them by your pro? I always felt my steaks were the wrong size or weight for me before the fitting!

Not a pro but the lass behind the till was quite hot.

 

[G.U.R]

The law clearly states that it HAS to be chips, but if you're feeling a bit rebellious then may I suggest Potato Gratin.

 

[need_my_wedge]

Bit late to the party.... but Dauphinoise are a good option, although I also very much like the attached pic. Not sure what they're called, but dead easy to make. Microwave a jacket tater for 5 mins. Take it out and peel the skin off, should come off very easily, although it is hot. Slice the tater vertically, about 2/3 down so it looks like a toast holder. Drizzle with olive oil and sprinkle with salt, then stick it in the oven on about 200 degrees for 20 mins or until it starts to go brown and crispy, ala the pic. You won't be disappointed.

 

[gdunc79]

Not read the whole thread but just wanted to say that IMO, if it is a decent steak, no sauce (especially peppercorn) should be required. Takes away from the beauty of a lovely piece of meat.

 

[williamalex1]

Bit late to the party.... but Dauphinoise are a good option, although I also very much like the attached pic. Not sure what they're called, but dead easy to make. Microwave a jacket tater for 5 mins. Take it out and peel the skin off, should come off very easily, although it is hot. Slice the tater vertically, about 2/3 down so it looks like a toast holder. Drizzle with olive oil and sprinkle with salt, then stick it in the oven on about 200 degrees for 20 mins or until it starts to go brown and crispy, ala the pic. You won't be disappointed.View attachment 10575

I would thought you would have preferred wedges.

 

[Rumpokid]

..A nice pint of beer, and 3 cheers for UKIP.

 

[bobmac]

An old friend and a bottle of Chianti

 

[sandmagnet]

Chips,peas,mushrooms,shallots,tomatoes, no sauce as I want to taste my steak

 

[Slime]

A VERY cheesy cauli cheese, mashed potato, white bread absolutely slaughtered with Lurpak and, of course, a fried egg on top of the steak, (which has to be a large piece of fillet), all washed down with a lovely cup of tea, glass of milk or bottle of yellow labled Wolff Blass.


Slime.

 

[6inchcup]

i had asparagus with a Stilton dressing,mashed sweet potato with my t bone last night at a friends bbq,there was the last corn on the cob on there as well but it fell on the floor!!!

 

[PhilTheFragger]

Dijon Mustard

End Of.....

Shall I close the thread now?

 

[Odvan]

Steak....mmmm. Made myself a big rump steak and rice (fresh) tonight. I let it season with olive oil, salt, pepper, cumin and chilli flakes. Whilst its standing I shallow fry some mushrooms, chuck in some lazy garlic and reduce the juices a little and simply drizzle all over the rice and steak. Delicious and always a weekly must!

If in a restaurant I'll always got for a fillet with peppercorn sauce and veg. With Sirloin I'll always have chips and peppercorn sauce.