Best in Ireland - Man Fridays, Kinsale
Best in the world - Toppers, Wauwinet, Nantucket
sauce on a steak is completely wrong, you have no business talking down to the fool who orders a well done steak if you pour some abortion of a sauce over it yourself.
if i want a steak ill buy a rib eye or a strip and do it myself, nothing worse than the disappointment of the chef having made a cunt of your 26e piece of meat.
all the memorable steaks iv ordered were abroad, to the point where i cant recall the last one i ordered in Ireland.
i hear the juicy melt in your mouth stuff you get in Argentina, SA etc is pumped with angel dust or something similar, there must be some reason it cant be the chefs fault all the time here.
problem here is that irish restaurants will offer you simply fillet or sirloin, maybe a t bone occasionally.
fillet is fine but sirloin is a cheap enough cut really and should have no place on a restaurant menu in my opinion.
if i saw a strip or a rib eye i would order that as they are top quality and hope the stupid cunt of a chef understands that medium rare doesnt mean its pink, it should have a bit of blood still left in the fucker.
I’m happy with the meat on its own WTB, as long as its First Class.
Sauce is topping used to enhance a low grade poor quality experience IMO. Like tingly lube I suppose.
The right sauce can make anything taste better. Besides, sauce will never overpower the flavour of a steak.
This discussion has been had before but does anyone know the perfect way to cook a steak, short of your man’s 24 hour thing.
red hot pan, it needs to be smoking, and it needs to be dry.
lightly oil the steak, season at the last moment.
lob it in and dont be touching it.
for a 20mm steak about a minute to 90 seconds and turn it over, 90 seconds and get it off the heat and leave somewhere warm for a few minutes before eating.
this is nearly the most important bit. You gotta leave it sit or else once you cut it the juices will just flow out of it.
I bought myself a grill that cooks my steak at 1600 degrees. Only way to do it.
That’s more or less what I do alright, except I’d have a coat of oil on the pan as well. One thing I’ve noticed is with the really hot pan the fucker continues to cook after you’ve taken it out, so you really have to err on the side of bloody to get the steak you want.
ye you do, the steak is not finished or ready when you take it out of the pan, as runt says you need to leave it to let the juices settle but the timing is all important if you like a bit of pink and blood alright.
but as a man said once at a bbq, i can do it another little bit but i cant undo it.
i think your misunderstanding Mullach Ide on your signature HBV. Are you thinking he was on about Clare in 1994 when Nicky popped over the point instead of a goal, or when Nicky took his point against Cork that brought it level. Cork was '87. Don’t think Mullagh was putting in the boot if thats the case.
I’d very rarely get a steak out. It’s normally the most expensive thing on the Menu and 60% of the time it’s not cooked the way you want it. Most Irish restaurants will overcook steak but the one time you call their bluff and ask for it rare they’ll get it right.
I’ve not been to Shanahans and it’s not top of my list. The reviews I’ve heard a mainly very positive but there’s something about the place that I’m just not into.
For what it’s worth, The Pine Rooms in Tramore do a decent fillet.
its very rare that I’ve got a steak when out. usually find its made shite of. and as fran says, too expensive too. I’ve had argentinian steak in Argentina, and its better than the hype. I couldnt give a shite if its pumped full of steroids and angel dust, its a magnificent cut and for no price either. steak houses in Buenos Aires open at 3 in the morning like chippers here, cant beat it.
There’s a simple reason why most of you don’t like Shanahans. You’re muck savages.
Also Gman, that’s a weird opening time for a steak house. What if I wanted a steak at 10pm, 3am is an odd opening time to say the least 
Steak and chips covered in Pepper Sauce!! unreal!! B)
do you think Shanahans would give me deep fried chicken with curry sauce?
That’s sick.
B) you wouldnt want one at 10 anyway flano, plenty of other things to be doing!
Steaks I had in Florence were savage.
Can’t think of any memorable ones I’ve had in restaurants here.
Ryans in Ratoath do a tremendous steak. Coont though to pay extra for chips etc though.
Also Brasserie 15 in Castleknock do a Steak on a Stone where you cook it yourself. Comes with three different sauces. A bit gimmicky but well tasty.
Only back from London and was in Le Relais Venise d’Entrecote where their only main course is steak with a secret sauce and you get two portions of it. Outstanding.
Big shout out to San Telmo in Barcelona also.
But the one that bates them all is El Desnivel in Buenos Aires. Unfuckingreal. A feast for like €14.
In all cases the steak should be washed down with a good quality Malbec wine from Argentina.
Treacy’s of the Heath is it Puke(where all the lorries used to pull into). An unreal place for steak but it’s over 15 years ago since I was in it. Unreal for any type of food at the time.
Park House in Galway is a superb spot for a steak too I have to say.