Gaucho's going into administration
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People saying it’s too expensive to eat out at nice places now should look on Bookatable.com. Some quality set menu offers to impress the missus.0
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Went to the one at Canary wharf a few years back with the Mrs, they stuck is in front of the wine rack and every time the Mrs lent forward they reached behind her to get a bottle of wine out!
Got one of those generic emails afterwards asking to rate our visit so I mentioned this and they sent me an apology and told us anytime we wanted to come again we could have a meal to the value of £100 on them, this time they couldn't do enough for us.0 -
Ribeye medium, with a bit of ketchup.
That’s how I like it
Don’t wanna listen to any steak snobs who insist unless it is so rare @Braziliance could take it home as a pet, then it is overcooked.8 -
Been gaucho just the once but doesn't come close to hawksmoor. Cant beat the Chateaubriand. Sooo good.0
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Waiter.....”How would you like your steak Sir?”
Punter.....”Leave the horns on and wipe its arse.”3 -
You need to get a decent bit of meat, Rib Eye is my favourite, Fillet is nice and has a lovely texture but needs a butter and often a sauce to give it flavour. Rib Eye a knob of butter is enough. I cook Fillet on a fairly high heat in a grill pan for 3 minutes each side after it's been left to get to room temperature. Don't touch it, 3 minutes then turn it and another 3 minutes. Leave it on a chopping board or plate for 5 minutes to let it sit
Rib eye same, but do it for 4 minutes each side to soften the fat. Put a twist of salt and pepper on each side before you put them on the heat and a bit of butter to melt into it. Gorgeous3 -
Have you got a mate called called Miller?12
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Follow the Hawksmoor guide to cooking a steak. Basically get the pan white hot, dry off the stake, salt and pepper each side, and cook to perfection
4/5 minutes for me for a lovely rare sirloin
https://www.telegraph.co.uk/foodanddrink/recipes/8806083/Steak-recipes-from-Hawksmoor-restaurant.html2 -
I was 18 and an intern and had just gone to Gaucho's for the first time and was talking about it.
A guy turned to me and said that he viewed flash frying a steak for 3 minutes on each side at a billion percent markup the biggest con of all time. Never forgotten his words... Went to Gaucho twice since then, once just a few months ago. I can cook a steak better.
As stated above, it's for wankers with corporate cards (wankers because they have one and I don't).4 -
Ah shit that’s not great news.
Been building an investment portfolio in the restaurant / catering industry.
I had a stake in Gaucho
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What do you expect when they are busy on the 14th March, with nothing on the dessert menu.Big_Bad_World said:A decent steak is ten a penny these days.
They lost their USP a long time ago.
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Carter said:
You need to get a decent bit of meat, Rib Eye is my favourite, Fillet is nice and has a lovely texture but needs a butter and often a sauce to give it flavour. Rib Eye a knob of butter is enough. I cook Fillet on a fairly high heat in a grill pan for 3 minutes each side after it's been left to get to room temperature. Don't touch it, 3 minutes then turn it and another 3 minutes. Leave it on a chopping board or plate for 5 minutes to let it sit
Rib eye same, but do it for 4 minutes each side to soften the fat. Put a twist of salt and pepper on each side before you put them on the heat and a bit of butter to melt into it. Gorgeous
Exactly the way I cook steak-superb:)0 -
Tenderise the steak first, then season the meat before cooking. Use a little groundnut oil to cook and make sure the pan is super hot. Then add a small nob of butter towards the end which you spoon over the steak so it stays moist. Know how long to cook different cuts (ie my fav is a a rib eye which has more fat running through it than some cuts and (whilst not healthy) the marbelling affect of a rib eye makes it very tasty so you are better to choose one with a reasonable amount). But because of this you actually want to cook it medium to ensure this melts rather than rare when it would be stringy.AFKABartram said:
How should you cook them? I just whack em on the George Foreman and turn them over every couple of minsBig_Bad_World said:
knowledge around how to cook your own is very hard to beat.Addickted said:The best steaks I've ever had are from my butcher and cooked at home how I like it with my favourite sauce.
And they cost a lot less than at a flashy steakhouse.
(Most of the above taken from Gordon Ramsey’s programme a few years back where you could cook your dinner in 10 mins or something by following his instructions but have served me well.1 -
What’s that one you have to share, Cote de Boeuf? I’ve had many work meals/work nights out where I get lumbered in that situation. I can deal with that on my own. I don’t want to have to fret over halving it0
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Love pepper sauce. Don't need an expensive cut since the sauce overpowers it.
Remember the good old days visiting Argentina after their economy went tits up... Two 600g sirloins, sides and a bottle of malbec for less than a tenner1 -
Any sauce on steak is sacrilege.7
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Have you been to the one in Tower Hill?SoundAsa£ said:
So.....over cooked food....Mmmmm that’s highly subjective wouldn’t you say.PopIcon said:
Went Bodean's Tower Hill a few weeks back. Filthy inside and overcooked food. Disappointed as heard it was great...SoundAsa£ said:Bodeans at Clapham North is well worth a mention.....Mmmmmmm yummy!
They also,have several other London locations......though none in SE London.
Have used their restaurants for some years on and off and always had a great meal....never failed me yet or the company I was keeping on any occasion.
Over cooked....what was over cooked....everything, one or two things?
What did you have, did you eat alone, what was the view of others assuming you had company that is?
It’s easy to slag a place off and do severe damage to their reputation, without concrete and objective information Poplcon.
They have a fantastic reputation and not without reason!
I’m finding it hard to process your judgement in so far as it doesn’t fit in even remotely with my numerous visits and as such I can do nothing but disagree wholeheartedly with your remarks.
The only good thing I could find about it was the customer service. Don't even get me started on the state of the toilets.
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I've only ever been to a Gaucho restaurant once. I damn near shit myself inside out afterwards. Never again1
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Was that when you saw the bill?Missed It said:I've only ever been to a Gaucho restaurant once. I damn near shit myself inside out afterwards. Never again
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I do pretty much the same 2/3 mins each side and a good rest is all it needsRothko said:Follow the Hawksmoor guide to cooking a steak. Basically get the pan white hot, dry off the stake, salt and pepper each side, and cook to perfection
4/5 minutes for me for a lovely rare sirloin
https://www.telegraph.co.uk/foodanddrink/recipes/8806083/Steak-recipes-from-Hawksmoor-restaurant.html0 -
Thought they were over extending themselves when they opened a restaurant in The Pentagon in Chatham and then rather foolishly alienated the locals by banning neck tatoos, on women...5
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Stupid rule for such a place. 95% of the woman in Chatham have neck tattoos.soapy_jones said:Thought they were over extending themselves when they opened a restaurant in The Pentagon in Chatham and then rather foolishly alienated the locals by banning neck tatoos, on women...
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95%!! That is just a stupid, ignorant, uninformed guess. It's more like 99.7%......Brendan_O_Connell said:
Stupid rule for such a place. 95% of the woman in Chatham have neck tattoos.soapy_jones said:Thought they were over extending themselves when they opened a restaurant in The Pentagon in Chatham and then rather foolishly alienated the locals by banning neck tatoos, on women...
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Pretty much exactly the same as I cook mine and I've never read that before. Brush over a thin lick of oil both sides, season with salt, pepper and then 2-3 mins each side in the pan dependant on thickness. Its all about letting it stand afterwards.Rothko said:Follow the Hawksmoor guide to cooking a steak. Basically get the pan white hot, dry off the stake, salt and pepper each side, and cook to perfection
4/5 minutes for me for a lovely rare sirloin
https://www.telegraph.co.uk/foodanddrink/recipes/8806083/Steak-recipes-from-Hawksmoor-restaurant.html
I must admit, I'm a huge rib-eye fan over everything else.
Been 3 different Gaucho's over the last 4-5 years and all been average to say the least.
Hawksmoor head and shoulders above. Boisdale at Canary Wharf was better, can name a dozen or more restaurants in London with better steak than Gaucho.
El Matador in Sevenoaks was very good. Had a lovely steak in La Rascasse in Beckenham once but only been there the once so that may have just been a fluke.
Most memorable and top 4 without a doubt: Adriano's in Vegas old town, Rose Rabbit Lie in the Cosmopolitan in Vegas, La Boheme in Javia/Xabia and Il Chianti Vineria in Rome. Top class.
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Only been to Gauchos once, and that was unsurprisingly on someone else's company card. Didn't think it was anything special.
Would echo the thoughts of others that Cau is much better.0 -
If we are talking Vegas then Jean Georges in the Aria is pretty special as well.JohnBoyUK said:
Pretty much exactly the same as I cook mine and I've never read that before. Brush over a thin lick of oil both sides, season with salt, pepper and then 2-3 mins each side in the pan dependant on thickness. Its all about letting it stand afterwards.Rothko said:Follow the Hawksmoor guide to cooking a steak. Basically get the pan white hot, dry off the stake, salt and pepper each side, and cook to perfection
4/5 minutes for me for a lovely rare sirloin
https://www.telegraph.co.uk/foodanddrink/recipes/8806083/Steak-recipes-from-Hawksmoor-restaurant.html
I must admit, I'm a huge rib-eye fan over everything else.
Been 3 different Gaucho's over the last 4-5 years and all been average to say the least.
Hawksmoor head and shoulders above. Boisdale at Canary Wharf was better, can name a dozen or more restaurants in London with better steak than Gaucho.
El Matador in Sevenoaks was very good. Had a lovely steak in La Rascasse in Beckenham once but only been there the once so that may have just been a fluke.
Most memorable and top 4 without a doubt: Adriano's in Vegas old town, Rose Rabbit Lie in the Cosmopolitan in Vegas, La Boheme in Javia/Xabia and Il Chianti Vineria in Rome. Top class.0 -
Don't want to know about your sex life.shine166 said:
I do pretty much the same 2/3 mins each side and a good rest is all it needsRothko said:Follow the Hawksmoor guide to cooking a steak. Basically get the pan white hot, dry off the stake, salt and pepper each side, and cook to perfection
4/5 minutes for me for a lovely rare sirloin
https://www.telegraph.co.uk/foodanddrink/recipes/8806083/Steak-recipes-from-Hawksmoor-restaurant.html3 -
I very rarely eat steak in restaurants because no one cooks them as well as I do. As far as the high end chains go though I found Goodmans the best in my expense account days.0
