"with a tenderiser before frying it.
What steak do you like and how do you like it cooked.
Have a great day all.  "
Either a fillet or good ribeye. I don’t beat meat, just a nice slow rub.
With seasoning. Either salt & pepper or something a bit more exotic. |
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"with a tenderiser before frying it.
What steak do you like and how do you like it cooked.
Have a great day all.
Either a fillet or good ribeye. I don’t beat meat, just a nice slow rub.
With seasoning. Either salt & pepper or something a bit more exotic."
Medium, rare, well done? |
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By (user no longer on site)
over a year ago
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Oh I love steak 
A big thick juicy rib eye, brushed with oil salt & pepper.
Room temperature before cooking then
Cooked medium rare to rare.
Oh god now I want chips, onion rings, mushrooms, sauce & brocoli
 |
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If its good quality, you don't need to beat it first!
I like mine rare, so either sirloin or fillet, ribeye has to be medium, to render the fat a little more.
Cooked and well rested, with a lot of blackened garlic butter, lots of lush green salad and pont neuf please.
Alternatively no garlic, and a Bernaise sauce x |
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"with a tenderiser before frying it.
What steak do you like and how do you like it cooked.
Have a great day all.
Either a fillet or good ribeye. I don’t beat meat, just a nice slow rub.
With seasoning. Either salt & pepper or something a bit more exotic.
Medium, rare, well done?"
Only just saw this! Fillet has to be done ‘bleu’, ribeye should never be less than medium rare because the fat needs to be broken down in the cooking process. It’s that which gives it the lovely flavour.
Both should be rested before serving to let the meat relax again and juices to run out. |
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By *uzie69xTV/TS
over a year ago
Maidstone |
The only meat I beat is Pork Loins when I'm making Schnitzel... Dip both sides in seasoned flour, beaten egg and then breadcrumbs. Fry in butter and olive oil until golden brown. Finish off in oven.
They are great next day, quick blast in air fryer and popped into bun with lots of mayo and salad... |
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