where???
Bloody but not cold.
Central Europe…
Amsterdam is flooded with Argentinian steak houses - wasn’t impressed with any of the ones I ate in to be honest.
yeah, good one…
I like dry, burnt steak with loads of salt.
Can’t bate the taste of burnt.
I’ll have you know i’ve been to Central Europe numerous times. It’s the best part of Europe.
And the flesh you so fancifully fry
Is not succulent, tasty or kind
It’s death for no reason
And death for no reason is MURDER
It’s not “natural”, “normal” or kind
The flesh you so fancifully fry
The meat in your mouth
As you savour the flavour
Of MURDER
Murder tastes delicious
Bloody right it does, especially with a nice South Australian shiraz…
No you can’t bate it, because whatever you’re bateing it with will rebound and slap you in the face. There’s nothing worse than overdone steak, like eating rubber.
Best steak I’ve had in Ireland was in Bia Alainn in Bunclody. After that, Tierneys in Clonmel (thats a long time ago though, can’t vouch for what its like now).
Steak should be medium rare to rare. And washed down with a nice red, preferably Shiraz.
I like the Angus meself, and very partial to the odd Wagyu as well.
I’ll be reviewing Shanahans on here next Monday. I love an oul steaky wake.
I’m going to ignore the first post and give a mention for Shanahans. It might be expensive and pretentious but it’s still a fine steak.
Moll Darby’s in Limerick used to do a fine steak also. Had the fillet there every night for about a month at a stage.
[quote=“Rocko, post: 444416”]
I’m going to ignore the first post and give a mention for Shanahans. It might be expensive and pretentious but it’s still a fine steak.
Moll Darby’s in Limerick used to do a fine steak also. Had the fillet there every night for about a month at a stage.[/quote]
All on the fancy Big 4 expense account no doubt.
Yip, I believe a Sri Lankan lad wiped bandage’s eye in Ted’s as well after a champion’s league match as well
Malaysian and it was after John Hartson’s goal in Spain sealed Celtic’s UEFA Cup progress against Celta Vigo.
Shanahans is lovely alright, if I were to complain its that the staff are too attentive.
YoYo for YoYo tho’, the best steak I’ve eaten was in McDaniels in Brittas. €20 for a perfectly ripe juicy T-Bone with saute spuds and salad. And its the same quality every time.
Thats hard to beat.
Oh yeah
The Spanish do lovely stuff with Argentian Beef.
Next time yere in Allicante give it a go.
Yeah consistency is what you’re looking for. The sauce has a part to play too. Ate a steak in a place in London last year and while the steak was spot on, the sauce was a ridiculously salty affair. Nearly always go for the peppercorn sauce over that garlic affair. It’s the business when it’s done well.
I’m more of a juicy than a saucy sort WTB
Your problem is not demanding both.