I went out for a meal on a stag do recently (to a gastro pub with a great menu) and I reckon 4 out of every 5 blokes ordered the steak. What a cop out - unless I'm in a steak restaurant I don't hold a lot of regard for steak and chips when dining out. I know men are meant to love their steak, and I do, but I think if steak and chips is the most appealing choice on a menu it's either a very poor menu or the person ordering needs to broaden their tastes a bit - each to their own though. If I'm out I want something that I can't do easily at home, something that shows the chefs skills off a bit and not how they can buy a decent bit of meat, use a grill pan and a deep fryer.
I do love my steak though and occasionally I get the craving, one such occasion was last week. I decided I wanted a steak and Stilton baguette and nothing was not going to stop me, not even the fact that the only steak in the supermarket was a cheapo bit of rump (sound familiar?).
This is hardly a recipe but this is what I did. I took my cheapo rump and gave it 90 seconds a side then rested it for a good few minutes on a warmed plate. You want to let the heat from the outside penetrate into the middle, enough to warm it (if you're going to serve something cooked then it shouldn't be cold) whilst keeping the middle raw - it also gives the meat a chance to unwind a bit. Whilst this was going on I spread a baguette with a little mustard, laid some mixed leaves and sliced tomato on top and lopped off a couple of slices of Stilton. Once the steak had rested a bit I laid it on the tomatoes, placed the Stilton on top and then used the top of the baguette to mop up the steak juices before placing it on top.
I'd love to say the steak was melt in your mouth but that would be a lie. The texture certainly gave away the cost of the steak. It had loads of flavour, don't get me wrong, but you had to work a bit to extract it. The rare beef, Stilton and fresh bread is a fine combination though and worth giving a go if you've got a better bit of steak than I had.