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18/06/2009, 13:01 Rose Joined on 06/02/2007 after Bergerac and before Perigueux Posts 1,036 Sirloin Steak Dear all... what am I doing wrong please? Greyman loves his steak and no matter what I seem to buy or how I cook it he says it's just not as nice as an english steak. Can anyone tell me what I should buy. He wonders if steak is just cut differently here? I dont like it much so I really dont know... should I be asking the butcher for a different cut or joint? Any advice would be welcome as it's Father's Day on Sunday and I'd like to dish him up a nice juicy steak :) p.s. my smily faces dont work anymore either :(    Report

18/06/2009, 13:31 Chancer Joined on 16/07/2006 Picardie, Sussex Posts 4,082 Re: Sirloin Steak In my experience steak bought in France does not like being overcooked, anything beyond saignant and the texture and taste dissapear. I now cook mine bleu and then let them repose in foil for 10 minutes. My other suggestion is to buy the frozen pre-packed and marinaded argentinian steaks from either Lidl or Aldi, they are stocked together with lamb and pork steaks made in the same way, any of these are delicious no matter what level of cooking they have suffered.    Report

18/06/2009, 13:42 Pierre ZFP Joined on 12/11/2004 PdC(62)/Luxembourg Posts 2,801 Re: Sirloin Steak I know what he means.  I think the cuts are different but may I recommend a nice thick entrecote, marbled with a reasonable (but not excessive) amount of fat.  Don't cook it straight from the fridge but allow to come up to room temp for an hour or more.  I like lots of black pepper on both sides or rub in those soft green peppers you see sometimes in a jar (or not at all as you prefer).  Before cooking I would avoid salt as this can make the steak tough. Cook briefly (2-3 mins on each side) on  a very hot griddle or BBQ.   Do not serve immediately but put on a plate, cover and keep warm for 10-15 mins. I've had my lunch but my mouth is watering just writing this I expect  the real chefs on this forum will be along soon to say I've got it all wrong   Make tea not war    Report

18/06/2009, 13:48 Patf Joined on 23/08/2004 SW Gers Posts 2,834 Re: Sirloin Steak I think I saw or read somewhere that the french don't hang their beef for as long as eg UK or South America. This being the reason for the lack of flavour and toughness. So as JR says, try the Argentinian beef if you can find it. I can't cook grilled steak nicely either. I cook it slowly in the oven on a bed of pre-fried onions.    Report

18/06/2009, 15:00 Rose Joined on 06/02/2007 after Bergerac and before Perigueux Posts 1,036 Re: Sirloin Steak I knew there would be a few experts out there who could help me! thanks for all the ideas... will have a look in lidl tomorrow - I've bought lamb from there and always been very happy so I'll give that a go... if not I'll look for the marbled meat (I always thought that was too fatty! so that shows how much I know!)    Report

18/06/2009, 20:44 babcock Joined on 27/07/2008 Posts 158 Re: Sirloin Steak True they don't hang their meat for long enough. A retired French chef of my aquaintance agrees. He used to buy a side of beef and then hang it for another week or so. If you are anywhere near Correze a local (English) farmer is proposing to market meat hung as the brits like it.    Report

20/06/2009, 17:58 hoverfrog Joined on 18/10/2004 87 Posts 713 Re: Sirloin Steak try getting your steak from a different butcher/supermarket. It doesn't matter which cut and how nice it looks, I can't get steak from Casino to be tender. Steak from SuperU, however, is always tender, flavoursome and delicious! I can't agree with those who say that French steak has less flavour - I find it has more flavour :) There is a Routiers in Limoges that often has Limousin steak on the menu, and it is always superb. Sometimes it looks like it should be tough but it never is! I didn't realise the hanging time made a difference - maybe that's why the quality of the cooked product varies according to the butcher. www.veytisou.com    Report

25/06/2009, 19:35 Rose Joined on 06/02/2007 after Bergerac and before Perigueux Posts 1,036 Re: Sirloin Steak Give that man (JR) a huge pat on the back! We just had the steak as suggested from Lidl and greyman says it's the best he's had in France... I will be back to Lidl tomorrow to buy some more for the freezer! Now... can you tell me about teabags? :)    Report

25/06/2009, 19:55 Clair Joined on 23/08/2004 Real Virtual French Person & Moderator - Lot (46) Posts 11,295 Re: Sirloin Steak  Pierre ZFP wrote: Before cooking I would avoid salt as this can make the steak tough. There is a new school of thought on this: How to Turn Cheap “Choice” Steak into Gucci “Prime” Steak Clair the elements of disbelief are very strong in the morning Breakfast - Frank O'Hara    Report

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