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How do you like your steak?
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By (user no longer on site) OP
over a year ago
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I like mine rare with a peppercorn sauce
How do you cook yours?
I just leave mine out of the fridge for 30 mins, then season with salt and pepper.
Apply olive oil to the steak not the pan.
Then cook depending on the thickness of the steak.
Rest for 10 / 15 mins
Eat |
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By (user no longer on site)
over a year ago
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"I like mine rare with a peppercorn sauce
How do you cook yours?
I just leave mine out of the fridge for 30 mins, then season with salt and pepper.
Apply olive oil to the steak not the pan.
Then cook depending on the thickness of the steak.
Rest for 10 / 15 mins
Eat "
Can I join u with red wine?  |
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By (user no longer on site) OP
over a year ago
|
"I like mine rare with a peppercorn sauce
How do you cook yours?
I just leave mine out of the fridge for 30 mins, then season with salt and pepper.
Apply olive oil to the steak not the pan.
Then cook depending on the thickness of the steak.
Rest for 10 / 15 mins
Eat
Can I join u with red wine? "
Well if you bring dessert as well ....
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By (user no longer on site)
over a year ago
|
"I like mine rare with a peppercorn sauce
How do you cook yours?
I just leave mine out of the fridge for 30 mins, then season with salt and pepper.
Apply olive oil to the steak not the pan.
Then cook depending on the thickness of the steak.
Rest for 10 / 15 mins
Eat
Can I join u with red wine?
Well if you bring dessert as well ....
"
Got a lollipop, will that count as a dessert? |
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By (user no longer on site)
over a year ago
|
"I like mine rare with a peppercorn sauce
How do you cook yours?
I just leave mine out of the fridge for 30 mins, then season with salt and pepper.
Apply olive oil to the steak not the pan.
Then cook depending on the thickness of the steak.
Rest for 10 / 15 mins
Eat "
Perfect, when can I come round for tea? |
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I so want steak for breakfast now. Hmmm a nice fresh salad proper chunky chips and home made coleslaw. The steak rear I want to see those juices flow as feel how moist it is as it enters my mouth. Hmm dribbleing here |
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"I so want steak for breakfast now. Hmmm a nice fresh salad proper chunky chips and home made coleslaw. The steak rear I want to see those juices flow as feel how moist it is as it enters my mouth. Hmm dribbleing here "
sorry rare not rear lol
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By *FFB69Woman
over a year ago
Torfaen/Gwent |
"I like mine rare with a peppercorn sauce
How do you cook yours?
I just leave mine out of the fridge for 30 mins, then season with salt and pepper.
Apply olive oil to the steak not the pan.
Then cook depending on the thickness of the steak.
Rest for 10 / 15 mins
Eat "
Medium but same as above.
Or a nice Diane sauce if I'm in the mood. Wedges or thick chips. Mushrooms and a tomato on the side. |
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I make a garlic and parsley butter, brush the steak and pop it back in the fridge.
Throw some butter in a pan, sprig of Rosemary and then the steak.
Baste it as it cooks. Leave it 3-5 minutes before eating |
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"I like mine rare with a peppercorn sauce
How do you cook yours?
I just leave mine out of the fridge for 30 mins, then season with salt and pepper.
Apply olive oil to the steak not the pan.
Then cook depending on the thickness of the steak.
Rest for 10 / 15 mins
Eat "
I like mine tender, rare and bloody. |
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By (user no longer on site)
over a year ago
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When you poke it with the fork, it moo's & tries to run away. = if I cook it.
Blue.
If I go out & it's somewhere I've never been before.
Rare.
NO CHIPS.
I like mash or new potatoes.
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By (user no longer on site)
over a year ago
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"I've never had a blue one. Is it not still cold in the middle though? "
Not if you cook it right. If I get a blue rump order, that steak will go under the hot light for 10-15 minutes as we serve single muscle rumps that are quite thick. Our kitchen at work is pretty warm during service so it will warm up quickly. When it's time to serve, it'll get seasoned and dropped onto a very hot pan. 30 seconds each side will do it.
A thinner cut of something like rib-eye will be muck quicker. |
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By (user no longer on site)
over a year ago
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As for me personally... it depends on the type of steak available as to how I do it.
Finishing rump with a dash of garlic and rosemary is good. Fillet likewise. Experimented with cooking rib eyes in beef dripping which was quite interesting. Gets very smokey on the stove rather quickly but very good taste to it.
Sauces: meh. if the meat is good, why squash it under peppercorn or stilton? My preference is with a good meat stock reduction going with the steak. Nice little spoonful spread over the plate, steak on top. |
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By (user no longer on site)
over a year ago
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"I like mine rare with a peppercorn sauce
How do you cook yours?
I just leave mine out of the fridge for 30 mins, then season with salt and pepper.
Apply olive oil to the steak not the pan.
Then cook depending on the thickness of the steak.
Rest for 10 / 15 mins
Eat "
U nailed it there. By adding oil to the steak makes it a lovely colour. Too many ppl add oil to the oan and produce white boiled in fat steaks |
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By (user no longer on site)
over a year ago
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"
U nailed it there. By adding oil to the steak makes it a lovely colour. Too many ppl add oil to the oan and produce white boiled in fat steaks"
If they do that, then it's because they're not heating the pan sufficiently. Never oiled my steaks in 12 years of cheffing spread over two continents and mine come out fine. No white failures here! |
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"I like mine rare with a peppercorn sauce
How do you cook yours?
I just leave mine out of the fridge for 30 mins, then season with salt and pepper.
Apply olive oil to the steak not the pan.
Then cook depending on the
thickness of the steak.
Rest for 10 / 15 mins
Eat "
Exactly the same  |
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By (user no longer on site)
over a year ago
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Romance it a little.
Marinate in red wine.
Sear itvon a very hot griddle for thirty seconds both sides.
Slam it into the microwave and cook on full power for three hours.
Serve with a cheese sauce and boiled onions.
 |
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By (user no longer on site)
over a year ago
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"Romance it a little.
Marinate in red wine.
Sear itvon a very hot griddle for thirty seconds both sides.
Slam it into the microwave and cook on full power for three hours.
Serve with a cheese sauce and boiled onions.
"
In the microwave  |
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By (user no longer on site)
over a year ago
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Blue.
I normally get two steaks. The first one is rare, only to get sent back. The second one normally arrives properly blue, probably having passed by the crevice of the chef who thinks I'm a heathen for questioning his artistry. |
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By (user no longer on site)
over a year ago
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"Blue.
I normally get two steaks. The first one is rare, only to get sent back. The second one normally arrives properly blue, probably having passed by the crevice of the chef who thinks I'm a heathen for questioning his artistry."
That chef is foolish because a blue steak is fundamentally piss easy to cook. I can think of two blue steaks I've had returned on the basis that they weren't cooked enough, despite being the correct temperature in the middle. Now that's bloody annoying but still not as much fun as the folk who order well done steaks with some pink or medium with no blood... |
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By (user no longer on site)
over a year ago
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"Blue.
I normally get two steaks. The first one is rare, only to get sent back. The second one normally arrives properly blue, probably having passed by the crevice of the chef who thinks I'm a heathen for questioning his artistry.
That chef is foolish because a blue steak is fundamentally piss easy to cook. I can think of two blue steaks I've had returned on the basis that they weren't cooked enough, despite being the correct temperature in the middle. Now that's bloody annoying but still not as much fun as the folk who order well done steaks with some pink or medium with no blood... "
I know there is an element of judgement on either side of the pass, as your average punter won't know exactly what they are asking for. But some of the best restaurants I have enjoyed will always ask if I am sure I want it blue, then deliver exactly that!
One of my favourite places would have the chef come out and recommend the best way to have any particular cut of meat. He was spot on every time. |
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By (user no longer on site)
over a year ago
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How long is a piece of string.....
Depends a lot on the animal species, the cut, the quaility, and most importantly the age....... Also while I love a blue steak I would never order it in a restaurant as the steaks are always to fresh and they have to follow hygiene rules so it cannot be properly warmed first.....
But to me one of the finest expression of a good steak is a perfectly seasoned hand chopped horse steak tartar on rye bread........ (helmet and flack jacket on at this point)..... and if you ever have the chance to eat a 90day aged on the bone rump steak grilled to a perfect medium rare, over hot hardwood coals and propperly rested, then you will experience a food orgasm you will never forget.......
mmm making myself hungry now! |
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By (user no longer on site)
over a year ago
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"If eating out I have mine rare but cooking at home I cook mine blue too many places get this wrong either over or under cooked. "
...mmmm speaking of delicious..... I'd cook you a steak any time Red xx |
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By *uxom redCouple
over a year ago
Shrewsbury |
"If eating out I have mine rare but cooking at home I cook mine blue too many places get this wrong either over or under cooked.
...mmmm speaking of delicious..... I'd cook you a steak any time Red xx"
You have to cook us both one, dick likes his medium rare |
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By (user no longer on site)
over a year ago
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Medium rareish
Warm the pan steak in add some mushrooms and peppers for a few minutes
I'm normally to impatient and it's more rare but if it's a good cut its fine
Ribeye I prefer nearer medium |
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By (user no longer on site)
over a year ago
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"
I know there is an element of judgement on either side of the pass, as your average punter won't know exactly what they are asking for. But some of the best restaurants I have enjoyed will always ask if I am sure I want it blue, then deliver exactly that!
One of my favourite places would have the chef come out and recommend the best way to have any particular cut of meat. He was spot on every time."
That's part of the equation. A good chef cooking to a knowledgeable crowd is the perfect scenario: a good chef cooking to a crowd who have their own ideas about what is correct is far more variable. Recently for me it's been fish rather than steak that has caused problems. Nothing like people who order red sea bream who then send it back, saying it must be underdone because the flesh is pink... |
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By (user no longer on site)
over a year ago
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"I like mine rare with a peppercorn sauce
How do you cook yours?
I just leave mine out of the fridge for 30 mins, then season with salt and pepper.
Apply olive oil to the steak not the pan.
Then cook depending on the thickness of the steak.
Rest for 10 / 15 mins
Eat "
Snap |
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Mmmmm