So I made up for it at lunch today 
M&S Sirlion Steak, (half price, always look out for the yellow stickers 
)and some chips from Harry Ramsden.
Looks like it’s still kicking, I can hear it mooing.
only way to have it… it died once don’t kill it again by over cooking it… mmmmmmm lovely…
Nah, a bit TOO rare for me is that ND.
I mean…a bloody good vet could revive that ffs 
Btw…where’s the peas, onion rings and fried egg??
robroy:
Nah, a bit TOO rare for me is that ND.
I mean…a bloody good vet could revive that ffs
Btw…where’s the peas, onion rings and fried egg??
I’ve run out of eggs. And I draw the line at a deep fat fryer in the cab… 
m.a.n rules:
only way to have it… it died once don’t kill it again by over cooking it… mmmmmmm lovely…
Absolutely. I wince everytime I hear a philistine order a Sirlion stake “medium rare”… or worse, “well done”.
the nodding donkey:
So I made up for it at lunch today
M&S Sirlion Steak, (half price, always look out for the yellow stickers
ND, That’s definitely “just wipe its arse and knock the horns off”. 
kevmac47:
the nodding donkey:
So I made up for it at lunch today
M&S Sirlion Steak, (half price, always look out for the yellow stickersND, That’s definitely “just wipe its arse and knock the horns off”.
It was. And it was a beautiful melt in the mouth piece of steak… I may buy one at full price next…
Definitely the most unhealthy stake i have seen in a long time it looks ■■■■
Maybe you should ask someone on here has he likes his Friday night stake done for tips
Bigtruck3:
Definitely the most unhealthy stake i have seen in a long time it looks [zb]
Maybe you should ask someone on here has he likes his Friday night stake done for tips
He strikes me as a “well done” kind of guy. I mean, he wants to retire to the Costa del Sol…
the nodding donkey:
m.a.n rules:
only way to have it… it died once don’t kill it again by over cooking it… mmmmmmm lovely…Absolutely. I wince everytime I hear a philistine order a Sirlion stake “medium rare”… or worse, “well done”.
That’s not “done” at all - it has essentially just been warmed up, philistine style. A properly cooked sirloin (not sirlion) steak should be browned on the outside to get the flavour from the Maillard reaction (look it up…)
Roymondo:
the nodding donkey:
m.a.n rules:
only way to have it… it died once don’t kill it again by over cooking it… mmmmmmm lovely…Absolutely. I wince everytime I hear a philistine order a Sirlion stake “medium rare”… or worse, “well done”.
That’s not “done” at all - it has essentially just been warmed up, philistine style. A properly cooked sirloin (not sirlion) steak should be browned on the outside to get the flavour from the Maillard reaction (look it up…)
This. That pan was nowhere near hot enough! You need a cast iron griddle pan to do steak justice
Yes, I often do steaks on the Weber, using the griddle rather than the plate. Warm it up for 10 minutes and on it goes, lid down and it comes out after a couple of minutes to be turned over for another minute or two. Juicy and tender.
Definitely some on who here who should avoid ordering a steak in France, ask for anything less than still mooing and you will given a look that could kill a cow 
Mazzer2:
Definitely some on who here who should avoid ordering a steak in France, ask for anything less than still mooing and you will given a look that could kill a cow
Or a horse.
peterm:
Mazzer2:
Definitely some on who here who should avoid ordering a steak in France, ask for anything less than still mooing and you will given a look that could kill a cowOr a horse.
lol
Steaks should be seared on both sides in a very hot pan then cooked.
peterm:
Mazzer2:
Definitely some on who here who should avoid ordering a steak in France, ask for anything less than still mooing and you will given a look that could kill a cowOr a horse.
Hey…there’s nowt wrong with a French ‘Steak Cheval’ mate, don’t knock it to you’ve tried it.
Mazzer2:
Definitely some on who here who should avoid ordering a steak in France, ask for anything less than still mooing and you will given a look that could kill a cow
I always keep the following info as a note on my phone and can refer to it when in France
A lexicon for ordering your steak in France
Bleu – This is an extraordinarily rare steak, singed outside and bloody inside.
French for the color blue, and also the name used to order a seriously rare steak. When you feel the need for a thick and almost raw steak, then a steak bleu will fill that need. A steak bleu indicates that the chef will have allowed the steak to take a quick peek at the grill or frying pan, in passing, on its way to your plate. A steak bleu, is just sealed on the outside; when cut that steak will leak copiously onto your plate; it will have been cooked, maybe, for one to two minutes on each side.
Saignant - A rare steak, for the USA and the UK that means very rare.
Saignant – The French term for a rare steak. The direct translation into English of the word saignant would be bloody, or bleeding; despite that, a steak saignant will have been cooked a little more than a steak bleu. A steak saignant will also leak, when you cut into it, though a little less copiously, than a steak bleu. In North America and the UK, a steak saignant will still be considered a very rare steak. If you do want a properly prepared but uncooked steak, (chopped), then consider a Steak Tartar or a (thinly cut) Beef Carpaccio.
À Point - Perfectly cooked. À point is used in the French kitchen for any food perfectly cooked, not just steaks. For a steak, it does not mean medium-rare! When an Italian chef wants perfect pasta, he or she will say al dente. In France for the same perfect pasta, a French chef would say à point: perfectly cooked. A steak in France cooked “ à point”, is rare-to-medium-rare, with the accent on the rare.
À point - Perfectly cooked, just ready or just right. À point is the term used, in France, for all perfectly cooked foods, and not just for steaks. Unfortunately, many guidebooks give the term “à point” as the way to order a medium-rare steak. However, a steak à point just means a perfectly cooked steak for most French men and women; it is a rare-to-medium-rare steak, closer to rare than medium.
I prefer my steaks cooked à point, but that’s my choice
Entre à Point et Bien Cuit - Medium rare; a little closer to medium. This is not traditional restaurant French, but it will work well when you wish to order a USA or UK medium-rare steak in France.
Entre à Point et Bien Cuit – Ordering medium rare steaks, in France, entre à point et bien cuit has worked well for me and all French servers will understand it. A French diner sitting near you, and observing you order a steak cooked entre à point et bien cuit may consider your steak as overcooked; however, you are paying the piper.
Bien Cuit – Well done. In France that is a medium to well-done steak; it will still be pink inside
Bien Cuit – Bien cuit translates into English as well cooked (well done); however, an order for a steak bien cuit, in France, generally produces a medium-to-well-done steak. A steak bien cuit will not run at all; however, its center will still be slightly rosé, pink.
Très Bien Cuit – An exceptionally well-done steak; however, “très bien cuit” is not in any French chef’s dictionary though it will be clearly understood.
Très Bien Cuit – Very well cooked; an extremely well-done steak. Unfortunately, très bien cuit is not used for steaks in French kitchens; I made it up. Despite that, all servers with some experience with overseas visitors will understand the request. For the French très, bien cuit means an overcooked steak, and the server may ask you to repeat that instruction.
Entrecôte (Entrecot) - An entrecôte is a US rib-eye steak; in the UK, this is a rib-eye or sirloin. An entrecote is quite an upgrade from a hanger steak, so check the price. If you do like your steaks very well-done, then an entrecote may lose a little of its taste, and texture, but will still be edible when well-done. N.B. The US sirloin is a wholly different cut to that in the UK.
Steak Frites, If you have ordered Steak Frites (steak and French Fries/chips), note that the steak used does not lend itself to being cooked well done. An experienced server will advise you reconsider, or order something else. The cuts used for France’s relatively inexpensive Steak Frites are usually flank steaks, and a well-done flank steak will be tough and tasteless, practically inedible
Nevertheless, do not order France’s popular Steak Frites very well-done as that will bring you fried or grilled leather.
This is a steak.