 |
By (user no longer on site)
over a year ago
|
Used to always be well done until I went to a steak house in America and the server refused to have it cooked that way and said he’d pay for my meal if I didn’t like his choice.
He choose medium rare and it’s the best steak I’ve ever had...melted in my mouth. I realised it’s all in the quality of the steak rather than how it’s cooked.
Homemade BBQ sauce with mine please.. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Medium rare. Seasoned with loads of pepper - no sauce, maybe a dab of West Country butter added to the top to melt over. Served with a dressed salad and some type of potato |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Rare to medium, I have a sous vide so use that to cook the meat, then 30 seconds on the grill to seal and colour, doesn't need any sauce as it's so juicy |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site) OP
over a year ago
|
Ok so final decision ..
I'm having a rare fillet with hand cut double fried thick chips, peppercorn sauce, flat mushrooms and a side salad 
I've been so upset today and this is going to make everything better  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *andonmessMan
over a year ago
A world all of his own |
"Ok so final decision ..
I'm having a rare fillet with hand cut double fried thick chips, peppercorn sauce, flat mushrooms and a side salad
I've been so upset today and this is going to make everything better "
Sounds bloody handsome apart from being rare lol, and I'm not even hungry. |
Reply privately, Reply in forum +quote
or View forums list | |
"Ok so final decision ..
I'm having a rare fillet with hand cut double fried thick chips, peppercorn sauce, flat mushrooms and a side salad
I've been so upset today and this is going to make everything better "
Excellent choice, I don’t know what caused the upset today for you but enjoying food slowly can be a real pleasure  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Rubbed with olive oil, salt and pepper, 1 minute,turn, 1 minute, turn, 1 minute, turn 1 minute. Put on a griddle for a few minutes to drain the excess blood. Chuck on dinner plate.
Steak is the only thing I don't struggle to cook |
Reply privately, Reply in forum +quote
or View forums list | |
I'm doing some on a charcoal bbq 2moro.
Make a butter with parsley, garlic, chilli and pepper. Put it back in the fridge.
get your coals going, steaks on the grill. 4 mins each side and a little on the fatty strip.
On the last turn plonk some of that butter on top, once it melts they are ready.
put salt on them, let them rest for a minute or two.
Don't but shit cuts dressed up
|
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Take out of packaging, dry it, sprinkle with a little salt, put in the fridge for 24 hours. Then rub with oil all over, sprinkle with salt and pepper and fry it so it's rare. Leave to stand, serve with fried mushrooms, chunky chips, and a peppercorn sauce. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Two and a half inch thick ribeye or strip steak. Rub with olive oil, dry espresso, salt and cracked pepper; let sit out on the counter covered with plastic wrap for 4 hours.
Grill over hot coals until rare (3 minutes each side).Let it rest for 5 minutes and serve. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Take out of packaging, dry it, sprinkle with a little salt, put in the fridge for 24 hours. Then rub with oil all over, sprinkle with salt and pepper and fry it so it's rare. Leave to stand, serve with fried mushrooms, chunky chips, and a peppercorn sauce."
Medium well cooked with ketchup on side served with chips or jackets or mash and veg |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Take out of packaging, dry it, sprinkle with a little salt, put in the fridge for 24 hours. Then rub with oil all over, sprinkle with salt and pepper and fry it so it's rare. Leave to stand, serve with fried mushrooms, chunky chips, and a peppercorn sauce."
Steak should be at room temperature before cooking not straight from the fridge
No idea why but that's a fact |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
I've read theses comments and doesn't seem that one has touched on the fact that depending on the cut of meat/animal etc. is what a such and such should be like, as in that's it, instead going through a bunch of extras and demands of how they want it.
It reaffirms that brits really are fussy f*ckers. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *irthandgirthMan
over a year ago
Camberley occasionally doncaster |
"Like your steak cooked?
Any sauce?
What do you have it with?
"
Blue to rare. Rubbed with garlic and chilli. Ribeye for preference. Served with home made wedges, mushrooms fried in butter and steamed asparagus
|
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Like your steak cooked?
Any sauce?
What do you have it with?
"
I don't eat red meat but when I did I enjoyed colmans English mustard or peppercorn sauce with a well done steak  |
Reply privately, Reply in forum +quote
or View forums list | |
» Add a new message to this topic
Med rare please