How do you like your sirloin streak cooked?

[DonkeyyDoo]

and WHY?

My brother says, 'Just remove the horns and the tail' 🤣

Rib eye is the best cut and it used to be cheaper than rump but people cottoned on and it's so expensive now (the same as shoulder of lamb used to cost pennies but is now more expensive than leg. Thanks, Jamie)

And wipe it's arse! 🤣👍

Yes! It has to have the fat. I hate it when it has been trimmed off. I save it until last.

Rare, for the flavour and the tenderness.

Sirloin? Medium rare.

Fillet? Rare/blue.

Any steak with sinew/fat so T-bone, Sirloin, rump, medium rare. There has to be enough heat to relax the fibres.

Fillet is really the only steak that should be served rare, blue, or raw. There is flatiron or flank that are best rare, but they're not really cuts one would find in the UK

Still mooing. I like the mineral taste, it makes me feel like I'm absorbing the nutrients more directly. Why do you ask though ?

Rare and rested
Soft meaty beefy goodness.

Rare, rubbed with salt, pepper & minced garlic granules, show it the pan, turn it over & done, I've even started to cook mine in the Ninja, 6 minutes & it's perfect.

Noooʻ

No minced garlic.

That will burn.

Bash a few cloves. Oil, butter.

Bathe.

I'm going to be an outlier and say well done.

Rare or medium rare because otherwise it's too tough and chewy.

My husband OTOH only has his very very very well done. If there's a speck that's not charcoal, it's going back in the pan.

this post is depressing

Is it though?

I love food and cooking, but if someone else wants to eat a steak that's been done to death and then smothered in a condiment of their choice, what business of it is mine?

I don't have to eat it.

Let people eat what makes them happy.

When the smoke alarm goes off it's nearly ready.

It's myoglobin, a protein that moves oxygen to muscle. Who told you that? Have you always just thought that without looking into it? You are a chef's nightmare

Blue because it tastes best and melts in the mouth and doesn't require a chainsaw to cut it.

Also: cooked by my brother in law.

I dunno.

People like what they like.

I had a private chef that worked for me a couple of times that got offended when I asked for salt.

She didn't work for me again.

It's not for anyone else to judge the level of seasoning I like.

It's also fine not to know that everyone understands food.

Food is so personal. I would never assume to tell anyone how to eat their food.

Agree! Salt/seasoning levels are different for everyone

I just found that people who want crispy and cremated still want it juicy as well, really hard to deliver that

oh phew it’s just myoglobin and muscle oxygen! Yummers! Thanks for telling me three times. Now I’ll have it the way the chef wants me to like it so she doesn’t have nightmares.

🤢🤢🤢 🤮

I am medium.

On another note. I have always shopped at Sainsbury's but it's just too ridiculous now (yes even with a nectar card) . So I have done my last few shops in lidl. I bought some steaks - not opened yet so I have yet to experience sirloin from there but they look great in the packaging.

Which supermarket does a good steak in your opinion?

You're welcome, but seriously you honestly thought it was blood

Sirlion- rare to medium rare.
Filet - rare.

Seasoned, rested, tender, and juicy. I like mine served with leek and mustard sauce on the side. Heaven.