Choose your cut. I like Rump.
Take out the fridge at least an hour before and it get to room temp. Season heavily with cracked black pepper and Maldon sea salt. Light rub of olive oil.
Red hot pan. 2mins a side. Add butter, garlic and baste. Rub with garlic and leave to rest.
Serve with mustard mash, buttered peas and drown in peppercorn sauce.
How do you make yours? |
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Got 2 lovely rib eye in the fridge for later. Will season well with salt and pepper, then fry in a little butter and serve medium rare. We’ll be having it with a nice light salad and new potatoes. Don’t want anything to detract from the steak |
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Sirloin-leave to rest for 45 mins at room temp. Butter with Dijon mustard and cover in freshly ground black pepper. Three minutes each side in a heavy skillet before finishing off in the over for 10 mins. Seared on the outside and pink in the middle. Serve with pan-fried baby rustic carrots and baby potatoes. Peppercorn sauce of course and washed down with a bottle of 7 Deadly Zins. |
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By *oodmessMan
over a year ago
yumsville |
Steaks are nice, few minutes either side in a hot pan then turn the heat right down. I use oil and butter to baste it, turning once only. Turning the heat down lets it relax and really makes a difference. I then take it off the heat completely after maybe 10mins total for a thick steak. Result is a medium rare, charred, butter soft steak. |
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By (user no longer on site)
over a year ago
|
"Choose your cut. I like Rump.
Take out the fridge at least an hour before and it get to room temp. Season heavily with cracked black pepper and Maldon sea salt. Light rub of olive oil.
Red hot pan. 2mins a side. Add butter, garlic and baste. Rub with garlic and leave to rest.
Serve with mustard mash, buttered peas and drown in peppercorn sauce.
How do you make yours? "
I'm coming to yours for steak  |
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By (user no longer on site)
over a year ago
|
"Choose your cut. I like Rump.
Take out the fridge at least an hour before and it get to room temp. Season heavily with cracked black pepper and Maldon sea salt. Light rub of olive oil.
Red hot pan. 2mins a side. Add butter, garlic and baste. Rub with garlic and leave to rest.
Serve with mustard mash, buttered peas and drown in peppercorn sauce.
How do you make yours? "
Try smoke Maldon, it will blow your mind, on poached eggs  or anything else.
For me it's ribeye all the way. |
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By (user no longer on site)
over a year ago
|
"Choose your cut. I like Rump.
Take out the fridge at least an hour before and it get to room temp. Season heavily with cracked black pepper and Maldon sea salt. Light rub of olive oil.
Red hot pan. 2mins a side. Add butter, garlic and baste. Rub with garlic and leave to rest.
Serve with mustard mash, buttered peas and drown in peppercorn sauce.
How do you make yours?
Try smoke Maldon, it will blow your mind, on poached eggs or anything else.
For me it's ribeye all the way."
Smoked* blame it on the steak talk. |
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Ok, question for any experts.
We have found by experimentation that salting steak before frying make it tougher. Why is this?
We only eat rare, but salting afterwards works better in our experience. This seems to go against all conventional advice. |
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"Choose your cut. I like Rump.
Take out the fridge at least an hour before and it get to room temp. Season heavily with cracked black pepper and Maldon sea salt. Light rub of olive oil.
Red hot pan. 2mins a side. Add butter, garlic and baste. Rub with garlic and leave to rest.
Serve with mustard mash, buttered peas and drown in peppercorn sauce.
How do you make yours?
I'm coming to yours for steak "
Better be quick. I’ll save you some meat.  |
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"Ok, question for any experts.
We have found by experimentation that salting steak before frying make it tougher. Why is this?
We only eat rare, but salting afterwards works better in our experience. This seems to go against all conventional advice."
Stuff convention. Experiment and do whatever you find tastiest! |
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"Fillet or sirloin for me, rubbed in garlic and olive oil before cooking medium rare on the skillet
Served with fat chips, field mushrooms and homemade peppercorn sauce. Yummmmmmm!!!!"
I'm on my way x |
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"Ok, question for any experts.
We have found by experimentation that salting steak before frying make it tougher. Why is this?
We only eat rare, but salting afterwards works better in our experience. This seems to go against all conventional advice."
Salting steak 40 mins before the salt dissolved into a brine and breaks down muscle fibers. The meat juices have enough time to be absorbed back into the meat.
Less than 10 mins the salt stay on the surface without dissolving. Meat juices stay in the muscle fibres. High heat gives you a lovely brown crust.
Salting between 10-40 mins draws out the moisture and isn’t enough time to be reabsorbed so this will make it tough depending on the cut.
Enjoy your steak! |
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"
Salting steak 40 mins before the salt dissolved into a brine and breaks down muscle fibers. The meat juices have enough time to be absorbed back into the meat.
Less than 10 mins the salt stay on the surface without dissolving. Meat juices stay in the muscle fibres. High heat gives you a lovely brown crust.
Salting between 10-40 mins draws out the moisture and isn’t enough time to be reabsorbed so this will make it tough depending on the cut.
Enjoy your steak! "
Thank you! We'll try salting 40+ minutes before next time!
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Room temperature steak, do NOT season, George Forman grill for two minutes, wrap in foil with garlic butter on top and rest for 5 minutes. Serve with dauphinois potatoes, peas and carrots. Season before eating. Perfect! |
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"Room temperature steak, do NOT season, George Forman grill for two minutes, wrap in foil with garlic butter on top and rest for 5 minutes. Serve with dauphinois potatoes, peas and carrots. Season before eating. Perfect!"
Good old George knows how it’s done!
Dauphinois potatoes are my favourite! Bloody delicious! |
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