Steak Night

[NYCBlue]

Have fillet/sirloin steak with Maggi so sizzling caramelised steak with red peppers, red onions and rice. MMMMmmmm.

I find Maggi sauce too much (it's like concentrated soy sauce for those who aren't familiar with it) and can totally overpower a steak. I prefer to season with salt and pepper only. If I want more flavour, sometimes I'll make sauce. Chimichurri, Romesco, sometimes a mushroom sauce with mustard. A garlic butter drizzle also goes well. I like my steaks rare, but as dark as possible on the outside. I get them cut thick, leave them out at room temperature for about an hour, season and usually cook them on an open grill and move them around a lot. I'll leave them in the closed grill for about 5 minutes at the end. Then I let them sit for about 10 minutes.

I'm on own tonight. I might pick myself up a rib-eye on the way home.

[TH63]

I find Maggi sauce too much (it's like concentrated soy sauce for those who aren't familiar with it) and can totally overpower a steak. I prefer to season with salt and pepper only. If I want more flavour, sometimes I'll make sauce. Chimichurri, Romesco, sometimes a mushroom sauce with mustard. A garlic butter drizzle also goes well. I like my steaks rare, but as dark as possible on the outside. I get them cut thick, leave them out at room temperature for about an hour, season and usually cook them on an open grill and move them around a lot. I'll leave them in the closed grill for about 5 minutes at the end. Then I let them sit for about 10 minutes.

I'm on own tonight. I might pick myself up a rib-eye on the way home.

Do you live in Manhattan NYC?

I'm quite partial to Uncle Jack's steakhouse on 9th Avenue, do you know it?

[NYCBlue]

Do you live in Manhattan NYC?

I'm quite partial to Uncle Jack's steakhouse on 9th Avenue, do you know it?

I walk past it twice a day. Never been inside. That's not really a neighborhood I would hang out in. I might try it one day though.

[TH63]

I walk past it twice a day. Never been inside. That's not really a neighborhood I would hang out in. I might try it one day though.

I know what you mean, I think there’s a methadone drop in place nearby? I’ve stayed at the New Yorker a few times so was around the corner. They’ve got another place further uptown and one in jersey.

[NYCBlue]

I know what you mean, I think there’s a methadone drop in place nearby? I’ve stayed at the New Yorker a few times so was around the corner. They’ve got another place further uptown and one in jersey.

Next time you go there, walk a few blocks south to 29th Street and check out BillyMarks Tavern. Best dive bar in NYC, with the best two bartenders. Billy one week and Mark the next. It's rough as ****, but safe and those two have got the best stories.

[Tokyo Blue]

I find Maggi sauce too much (it's like concentrated soy sauce for those who aren't familiar with it) and can totally overpower a steak. I prefer to season with salt and pepper only. If I want more flavour, sometimes I'll make sauce. Chimichurri, Romesco, sometimes a mushroom sauce with mustard. A garlic butter drizzle also goes well. I like my steaks rare, but as dark as possible on the outside. I get them cut thick, leave them out at room temperature for about an hour, season and usually cook them on an open grill and move them around a lot. I'll leave them in the closed grill for about 5 minutes at the end. Then I let them sit for about 10 minutes.

I'm on own tonight. I might pick myself up a rib-eye on the way home.

A garlic butter drizzle goes really well, I often start off with butter and garlic in the pan and swoosh it around for a minute and then add the seasoned steak. Leaving it at room temperature for a while before hand does make a difference.

I have a small kitchen with only one stove and one pan/pot etc. so my chips always get done first, quickly clean the pan and then cook steak followed by mushrooms and onion with the residue of garlic butter and steak juice.

[Richyrich]

I find Maggi sauce too much (it's like concentrated soy sauce for those who aren't familiar with it) and can totally overpower a steak. I prefer to season with salt and pepper only. If I want more flavour, sometimes I'll make sauce. Chimichurri, Romesco, sometimes a mushroom sauce with mustard. A garlic butter drizzle also goes well. I like my steaks rare, but as dark as possible on the outside. I get them cut thick, leave them out at room temperature for about an hour, season and usually cook them on an open grill and move them around a lot. I'll leave them in the closed grill for about 5 minutes at the end. Then I let them sit for about 10 minutes.

I'm on own tonight. I might pick myself up a rib-eye on the way home.

Yeah taste is subjective so I imagine it's not for everybody, it is quite sweet. Got good reviews on Amazon though so worth a try on some cheap cuts for 65p.