what cuts of steak do you usually buy?

[jimmybro1]

Blade brah cheap as chips!

[Mike250]

is that like chuck steak?

I think I might try a sweet marinade. I am thinking ginger, thyme, soy sauce and pomegranate molasses,

[Danomyte]

Can't go past sirloin for me :nod:

[I Declare War]

If I'm plush with cash eye fillet

Rump or Scotch filet is okay otherwise. Scotch is nice because of the fat... mmmm

[raff590]

Rump for day to day

Wagyu from Aussie butcher for weekends or whatever.

[jimmybro1]

is that like chuck steak?

I think I might try a sweet marinade. I am thinking ginger, thyme, soy sauce and pomegranate molasses,

I'm not sure haven't heard of chuck steak, if its tough as leather probably the same thing.

I stew it or stir fry. Not a fan of marinade to much salt.

[Mike250]

Sirloin has very nice beef flavor. Can it be braised or does it have to be pan fried?

[shane]

A simple marinade is teaspoon garlic good heaped spoon of honey and good squirt of soya sauce maybe throw in some sweet chilli sauce, leave meat in it over night tender and heaps of of flavour :grin:

[tomsammce]

Rump for day to day

Wagyu from Aussie butcher for weekends or whatever.

Intredasting..

[southernsamurai]

Rump for day to day

Wagyu from Aussie butcher for weekends or whatever.

HAHAHAHAHAHAHAHAHAHAHAHA!

Must be loaded brah, wagyu beef dear as f$#k!

[trainlikeafreak]

Lol

[Riccardo]

GTFO with all your poverty cuts of meat. I usually buy Sirloin, sometimes scotch and will stretch to buying a whole log of eye fillet if the price is right.

Gotta agree with Danny, Sirloin is my go to as it has a good compromise between flavor and tenderness.

Rump is all good for stir fry's, BBQ etc but if I'm having a steak by itself I will generally pan fry a nice steak with salt/pepper a bit of garlic in olive oil. marinades and other weird shit is used to mask the taste of shitty steak IMO.

[maccaz]

used to be always scotch or sirloin cos thats what my parents always buy, buying for myself its rump usually, or eye when its on special, eye fillet was 24.99/kg on special frozen for aaages at countdown, gutted that ended. scotch is mean for a change from rump, way more fat = flavour

for stews etc blade or chucks fine, but rump is just as cheap alot of the time

[Andre01]

Angus Rump, Topside Roast (2-3 hour slow cooking), and Chuck steak for stewing in the crock pot. MMMMMM Steak

[Kalidane]

ok great, what do you recommend as a marinade?

I don't know too much of the theory but wiki says ya want a balance of acidic, oil and spice.

I'm lazy and just go with a little soy, a good amount of olive oil, salt+pepper, whatever other herbs and spices. Mix all that in a big ziplock bag and get the meat in their. Force out most of the air so it's basically just meat and marinade in there.

Leave it in the fridge overnight and you're away. Maybe check on it and smush the marinade around to make sure the meat is well covered.

[Lunchie]

From someone who cooks steak a lot I would be careful with your marinades guys, if you use sweet chilli in a marinade you will lower the burn point for the meat greatly, this is fine if you have a thin cut but for big fat cuts it will burn before it cooks. I have found a teaspoon of fresh minced garlic with a squirt of soy sauce and a tablespoon or watties tomato sauce (gives it a lovely flavor strangely enough). Snap lock bag overnight and then pan fry or bbq the next day.

nom nom

[Collins]

Baking soda is good for tenderising shitty tough steak.

[Diab0lic]

Rump - nice and lean, and tender-as if you know how to cook it.

This

[Kalidane]

20% fat mince.

It's like the variety pack of cuts.