"I like peppercorn the best, but on the side, not over the top. "
Exactly the same, i want to be able to dip if i want to but also to have it on its own, it tastes amazing both ways. Plus i want to dip my chips in it too x  |
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"I like peppercorn the best, but on the side, not over the top.
Exactly the same, i want to be able to dip if i want to but also to have it on its own, it tastes amazing both ways. Plus i want to dip my chips in it too x "
You know where it's at, Juicy. |
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By (user no longer on site)
over a year ago
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"I like peppercorn the best, but on the side, not over the top.
Exactly the same, i want to be able to dip if i want to but also to have it on its own, it tastes amazing both ways. Plus i want to dip my chips in it too x "
Same and keeping some chips to dip in the 'steak juice' 
*I know it's myoglobin but not in this household |
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By (user no longer on site)
over a year ago
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"I cooked a steak for my son this evening and ate a little bit that came off the end.
Properly cooked steak doesn't need a sauce.
"
You can cook your steak to your requirement, but the sauce if just for extra flavouring. I wouldn't smother my meat in it, it'd be in a ramekin for dipping.  |
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By *xhib12Man
over a year ago
Blyth |
Beef stock and red wine reduced till it's really thick then whisk in some butter. Has to be in a ramekin for dipping though.
If it's going on the steak then a rosemary and garlic butter.
My steak is rested for at least 15 minutes before serving. I undercook it slightly then wrap in foil, always turns out perfect. |
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Rub the meat with a sea salted butter sprinkle with crushed black pepper stand in a warm kitchen for two hours.
Griddle to your preferred cooking type blue, rare, medium rare, medium, grey.
Serve on a bed of strong vegetables and tripple coated chips on the side.  |
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