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By (user no longer on site)
over a year ago
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Make sure its at room temp before serving, season to taste on both sides, i then use a good pan and make sure its nice and hot first, then in it goes and straight away heat goes to medium, cook for 2-3mins each side depending on thickness then off the heat and left to rest for same amount of cooking time with a bit of butter on top |
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Slap your meat on the counter. Leave it out to get to room temp. Go crazy with the seasoning. Maldon sea salt and lots and lots of cracked black peppercorns. Red hot griddle pan. No oil. It will get smoky!
2 mins a side max. Finish with butter and rub with garlic. Rest. Serve with mustard mash potatoes, peas and drown in creamy peppercorn sauce!
Bon appetite! X |
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"Make sure its at room temp before serving, season to taste on both sides, i then use a good pan and make sure its nice and hot first, then in it goes and straight away heat goes to medium, cook for 2-3mins each side depending on thickness then off the heat and left to rest for same amount of cooking time with a bit of butter on top"
Exactly, so many steaks are ruined due to lack of seasoning or allowing to stand. |
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By (user no longer on site)
over a year ago
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"Medium rare rib eye that's been properly hung, served with thick cut chips and bearnaise sauce (or dauphinoise potatoes), and field mushrooms."
You know the score!  |
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By *s_macWoman
over a year ago
Traffic land |
"Make sure its at room temp before serving, season to taste on both sides, i then use a good pan and make sure its nice and hot first, then in it goes and straight away heat goes to medium, cook for 2-3mins each side depending on thickness then off the heat and left to rest for same amount of cooking time with a bit of butter on top"
If only I had someone to cook steak for tonight   |
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