Best steak ?

I think all the "just grill/braai it yourself" comments can stop. We get it, in a country where making dinner, especially braai'ing, is a favourite past time none of us were aware that we could very well do it yourself. Putting a steak on a braai or grill is a foreign concept...
 
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Blow your mind, not your wallet. Give Maders in Pretoria a try. They are literally in a different league.
Note that they are only open during office hours and Saturday mornings.
 
deesef said:
Blow your mind, not your wallet. Give Maders in Pretoria a try. They are literally in a different league.
Note that they are only open during office hours and Saturday mornings.
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I was the guy that walked away with 30+ sausage rolls
 
S.Claus said:
Can you please PM me the recipe .Mine always turns out soggy (Gordon Ramsey variant )
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Isn't really one, I just took what made most sense from online recipes then asked my MIL for advice (as she is from England).

Watch both the Gordon Ramsey vids for a bit of an idea and for the processes involved but here is what worked for me.

Basically in a nutshell, get lots of ground salt and pepper on the fillet, every piece you can then hot oil and and seal it nicely everywhere, lightly brown is fine. Coat this liberally in hot English mustard while it is still hot and let it stand while you prepare the mushrooms.

Prepare the mushrooms.
Blend, stick in a dry pan with a bit of salt on medium heat and keep stirring till almost no moisture is left in the mushrooms then add parsley and garlic, stir a bit more till it's pretty much dry then turn the pan off and leave them there to cool and dry some more (stir once or twice as it is cooling).

Get some long cling wrap and unwrap some onto your table. put a solid layer of ham over it and sprinkle this with pepper followed by a solid layer of the dried mushrooms (pate).
Put your beef in the middle of this and wrap it as tightly with the ham and mushrooms as you can, every piece of the beef must be completely covered in the ham/mushrooms for best results.
Put your cling wrap polony thing in the freezer for 30 to 45 minutes or into the fridge overnight.

Prepare the puff pastry.
I flattened mine out by using a large amount of cake flour and a wine bottle, making sure to leave a coating of cake flour on both sides of the pastry.
Put the puff pastry onto long clingwrap, coat it in egg yellow.
Put your meat into the centre of the puff pastry.and then use the clingwrap to roll this together as tightly as is possible. Put in the freezer for 30 minutes or so.
Take it out, coat the whole thing in egg yellow (top, sides bottom, you name it), do the decoration thing and then put a layer of course salt on the top.
Stick it in the oven on a griddle in a roasting tin for 40 minutes or so (depending how you like it).
Take it out of the oven and let it stand for 15 minutes or so, rub all the excess salt off the top, cut and serve.
 
beans100 said:
Used to like Porterhouse or even a rump, but as time went by, I started to love club steaks. Probably because it's cheaper. Funny what just a few centimeters left or right, makes to price.
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Spot on advice, but about 2 years too late. These days club steaks are sold as rib-eye on the bone, and the price has shot up. Rump is the best bang for your buck at the moment. (and not much can beat good quality rump)
 
AstroTurf said:
Not quite steak but worth a mention?

Beef fillet Wellington.
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;)
 
Coachman used to be good but I haven't been there in a while.
ThunderGun can impress on the day.
And +1 for the Grillhouse in Rosebank

To be honest though I haven't enjoyed a good steak in a while
 
GreGorGy said:
Coachman used to be good but I haven't been there in a while.
ThunderGun can impress on the day.
And +1 for the Grillhouse in Rosebank

To be honest though I haven't enjoyed a good steak in a while
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I blame the internet. Cant find any steaks at local supermarkets with the marbling I see on youtube :crying:
 
cerebus said:
Traditionally a Wellington is paired with a sauce. I've used green peppercorn and bearnaise in the past, but Ramsey uses a red wine sauce. It won't make the pastry go soggy
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Yea was just sarcasm, I actually made an onion sauce with potato as thickener with the last one (The white things on the plate are sweet potato, not potato) but sauce tends to hide the meat...
 
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