"I've always believed it's best to keep it simple when cooking steak,,,,,  "
Me too but we were seduced by a special offer and bought four steaks at bargain prices. The last ones we ate were unpleasantly tough, no reason to believe the ones I just got out of the freezer won't be the same.
Lesson well and truly learned, we should have stuck to Aldi. |
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When I do steak I make a mixture of garlic, butter and parmesan and brush it onto both sides of the steak as it cooks and then when it's almost done add some salt and pepper. Has to be rare too, I don't mean to toot my own horn but I've not even had a steak in a restaurant that tastes as good as my own  |
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By (user no longer on site)
over a year ago
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"Put it in the bin and get a fillet 
Fillet is such an over rated cut. Much prefer rump or rib eye "
Rib eye everytime, so much more flavour compared to fillet |
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By (user no longer on site)
over a year ago
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Delia's marinated rump steak:
Put the steaks in a shallow dish or polythene box, then mix 75ml red wine, 75ml Worcestershire sauce and 1 clove peeled and crushed garlic together and pour this over the steaks.
Cover with clingfilm or put the lid on, then place in the fridge for a few hours, as long as you can. When you're ready to cook the steaks, drain and dry them carefully with kitchen paper, reserving the marinade. Now take a medium frying pan, place it on a high heat and heat groundnut oil until it's very hot.
Then sear the steaks for 4 minutes on each side and, 2 minutes before the time is up, add the reserved marinade to the pan and let it bubble and reduce by about half. When the steaks are cooked, remove them from the pan to warm serving plates, then, using your sharpest knife, cut them into slices diagonally and spoon the sauce over.
Yum with mashed potato  |
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By (user no longer on site)
over a year ago
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"I've always believed it's best to keep it simple when cooking steak,,,,,
Me too but we were seduced by a special offer and bought four steaks at bargain prices. The last ones we ate were unpleasantly tough, no reason to believe the ones I just got out of the freezer won't be the same.
Lesson well and truly learned, we should have stuck to Aldi. "
Ooo'er shopping at Aldi.... how posh are you.....
,,,,You put us Lidl customers to shame with all those fancy brand labels  |
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By (user no longer on site)
over a year ago
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"We've got rump steak for dinner tonight. It looks horribly tough, can anyone suggest ways of cooking it that will tenderise it?
Sorry to all of you who clicked on thinking this was about bums.  "
Marinade it in a glass of red wine in a dish in the fridge for a few hours. Then drain and pat dry. Place on a big enough piece a cling film to cover it but don't? wrap it up. Beat vigorously with a rolling pin. Then either slow roast it in a stock with carrots & onions for hours (until tender) or pan fry it to your desire. |
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"I've always believed it's best to keep it simple when cooking steak,,,,,
Me too but we were seduced by a special offer and bought four steaks at bargain prices. The last ones we ate were unpleasantly tough, no reason to believe the ones I just got out of the freezer won't be the same.
Lesson well and truly learned, we should have stuck to Aldi. "
Ah well, if they were definitely tough I would casserole it - make a goulash with peppers and paprika, or a boozy bourguignon!  |
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By *ady LickWoman
over a year ago
Northampton Somewhere |
"Delia's marinated rump steak:
Put the steaks in a shallow dish or polythene box, then mix 75ml red wine, 75ml Worcestershire sauce and 1 clove peeled and crushed garlic together and pour this over the steaks.
Cover with clingfilm or put the lid on, then place in the fridge for a few hours, as long as you can. When you're ready to cook the steaks, drain and dry them carefully with kitchen paper, reserving the marinade. Now take a medium frying pan, place it on a high heat and heat groundnut oil until it's very hot.
Then sear the steaks for 4 minutes on each side and, 2 minutes before the time is up, add the reserved marinade to the pan and let it bubble and reduce by about half. When the steaks are cooked, remove them from the pan to warm serving plates, then, using your sharpest knife, cut them into slices diagonally and spoon the sauce over.
Yum with mashed potato "
That has made my mouth water!!  |
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By (user no longer on site)
over a year ago
|
"Delia's marinated rump steak:
Put the steaks in a shallow dish or polythene box, then mix 75ml red wine, 75ml Worcestershire sauce and 1 clove peeled and crushed garlic together and pour this over the steaks.
Cover with clingfilm or put the lid on, then place in the fridge for a few hours, as long as you can. When you're ready to cook the steaks, drain and dry them carefully with kitchen paper, reserving the marinade. Now take a medium frying pan, place it on a high heat and heat groundnut oil until it's very hot.
Then sear the steaks for 4 minutes on each side and, 2 minutes before the time is up, add the reserved marinade to the pan and let it bubble and reduce by about half. When the steaks are cooked, remove them from the pan to warm serving plates, then, using your sharpest knife, cut them into slices diagonally and spoon the sauce over.
Yum with mashed potato
That has made my mouth water!! "
*You* make my mouth water!! |
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By (user no longer on site)
over a year ago
|
"Delia's marinated rump steak:
Put the steaks in a shallow dish or polythene box, then mix 75ml red wine, 75ml Worcestershire sauce and 1 clove peeled and crushed garlic together and pour this over the steaks.
Cover with clingfilm or put the lid on, then place in the fridge for a few hours, as long as you can. When you're ready to cook the steaks, drain and dry them carefully with kitchen paper, reserving the marinade. Now take a medium frying pan, place it on a high heat and heat groundnut oil until it's very hot.
Then sear the steaks for 4 minutes on each side and, 2 minutes before the time is up, add the reserved marinade to the pan and let it bubble and reduce by about half. When the steaks are cooked, remove them from the pan to warm serving plates, then, using your sharpest knife, cut them into slices diagonally and spoon the sauce over.
Yum with mashed potato
That has made my mouth water!! "
Are you a chef? |
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By (user no longer on site)
over a year ago
|
"When I do steak I make a mixture of garlic, butter and parmesan and brush it onto both sides of the steak as it cooks and then when it's almost done add some salt and pepper. Has to be rare too, I don't mean to toot my own horn but I've not even had a steak in a restaurant that tastes as good as my own "
Sounds delicious I'm on my way |
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Bash it with the rolling pin, salt and pepper on each side cook on hot griddle or in frying pan with a trace of oil five mins is rare 7 mins well done, turn a couple of times.
Rest for four or five mins. Serve preferably nude. |
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By (user no longer on site)
over a year ago
|
"Delia's marinated rump steak:
Put the steaks in a shallow dish or polythene box, then mix 75ml red wine, 75ml Worcestershire sauce and 1 clove peeled and crushed garlic together and pour this over the steaks.
Cover with clingfilm or put the lid on, then place in the fridge for a few hours, as long as you can. When you're ready to cook the steaks, drain and dry them carefully with kitchen paper, reserving the marinade. Now take a medium frying pan, place it on a high heat and heat groundnut oil until it's very hot.
Then sear the steaks for 4 minutes on each side and, 2 minutes before the time is up, add the reserved marinade to the pan and let it bubble and reduce by about half. When the steaks are cooked, remove them from the pan to warm serving plates, then, using your sharpest knife, cut them into slices diagonally and spoon the sauce over.
Yum with mashed potato
That has made my mouth water!!
Are you a chef?"
If you're asking me...no! It's a Delia Smith recipe!! |
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By (user no longer on site)
over a year ago
|
"Delia's marinated rump steak:
Put the steaks in a shallow dish or polythene box, then mix 75ml red wine, 75ml Worcestershire sauce and 1 clove peeled and crushed garlic together and pour this over the steaks.
Cover with clingfilm or put the lid on, then place in the fridge for a few hours, as long as you can. When you're ready to cook the steaks, drain and dry them carefully with kitchen paper, reserving the marinade. Now take a medium frying pan, place it on a high heat and heat groundnut oil until it's very hot.
Then sear the steaks for 4 minutes on each side and, 2 minutes before the time is up, add the reserved marinade to the pan and let it bubble and reduce by about half. When the steaks are cooked, remove them from the pan to warm serving plates, then, using your sharpest knife, cut them into slices diagonally and spoon the sauce over.
Yum with mashed potato
That has made my mouth water!!
Are you a chef?
If you're asking me...no! It's a Delia Smith recipe!! "
Delia's got some good recipes. But once you get the concept of cooking you can make it up as you go along. Helps to be a foodie and get off on food porn though. |
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By *wo4FemCouple
over a year ago
Birmingham |
"We've got rump steak for dinner tonight. It looks horribly tough, can anyone suggest ways of cooking it that will tenderise it?
Sorry to all of you who clicked on thinking this was about bums. "
Bash it with your rolling pin. Add some swartz steak herb and spice blend and then fry it with mushrooms and onions.
Mr2 |
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"Don't forget the fried onions and mushrooms or the whole grain mustard.
pile of chips and the only thing needed is a remote controlled vibe in your pussy."
Funnily enough we were talking about the remote controlled vibe last night. I must look in our toy boxes and dig it out. |
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By (user no longer on site)
over a year ago
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"Just finished our dinner the steak was delicious and tender. We bashed it with the rolling pin and cooked it five minutes each side in hot oil.
Thanks for all the ideas "
Glad it turned out nice after all that |
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By (user no longer on site)
over a year ago
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"Thanks to everyone. We're off out now but keep the ideas coming
So is it a free for all here tonight?
Try it and see... "
I'll give it a miss....no holidays booked yet  |
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"Just finished our dinner the steak was delicious and tender. We bashed it with the rolling pin and cooked it five minutes each side in hot oil.
Thanks for all the ideas
Glad it turned out nice after all that "
Thank you we had pea shoots and lettuce from the garden too |
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