comment by Gingernuts (U2992)
posted 1 minute ago
Steak
Well done?
Just no.
----------------------------------------------------------------------
These people obviously just don't like Steak.
Get a pork chop it'll probably taste the same as an overcooked bit of beef
Just pink, Grilled
Pan frying steaks should be illegal
Ah lauders. The classic error I'm afraid.
Never have shellfish or crustaceans in a month which doesn't have an "r" in it.
That means that freshest foods start in September and end in April.
Seeing as we're less than two weeks into September it was always going to be frozen.
Decent restaurants will tell you they are fresh. If they don't, assume it's frozen.
comment by Gingernuts (U2992)
posted 1 minute ago
Ah lauders. The classic error I'm afraid.
Never have shellfish or crustaceans in a month which doesn't have an "r" in it.
That means that freshest foods start in September and end in April.
Seeing as we're less than two weeks into September it was always going to be frozen.
Decent restaurants will tell you they are fresh. If they don't, assume it's frozen.
----------------------------------------------------------------------
Should've just had the scampiš
Seal it on the pan with a bit of butter for a couple mins, and then fire it in the oven til it's medium/medium-rare.
Tbh I'm sh¡te at cooking steaks, never get them the way I want them
Would prefer it medium-rare but almost always leave them in the oven fractionally too long.
Comment deleted by Site Moderator
"Should've just had the scampiš"
On a bbq weather permitting, covered in salt and pepper, cooked about 3 mins each side with garlic butter added after the steak is turned over. Like a pink finish in the middle.
Oh and ribeye is steak of choice
comment by The fackin Gaffer (U6283)
posted 19 seconds ago
On a bbq weather permitting, covered in salt and pepper, cooked about 3 mins each side with garlic butter added after the steak is turned over. Like a pink finish in the middle.
Oh and ribeye is steak of choice
----------------------------------------------------------------------
I like you
Melt butter. Mix with olive oil. Dip a 1.5" room temp steak in the mix. Drain excess. Liberally salt and pepper. Hot charcoal grill. 3 mins, flip, 3 mins, flip, 3 mins, flip, 3 mins plate and rest
Comment deleted by Site Moderator
comment by Gingernuts (U2992)
posted 10 minutes ago
"Should've just had the scampiš"
----------------------------------------------------------------------
Steak room temp. Make up a garlic butter.
Oil the meat, never the pan. Rub oil on sparingly with pure hunnners of salt and pepper.
Griddle pan or BBQ at scalding heat, two minutes one side. Minute and a half the other, then for a final thirty seconds take your garlic butter and lob it in, basting furiosly.
Take off the heat, allow to rest for five minutes.
Eat with potato wedges and cold beer. Maybe red wine.
If you must have a sauce, mix some blue cheese, sour cream,garlic, mustard powder, Worcestershire sauce, salt, pepper and leave in fridge for about an hour before serving.
comment by GuinnyKev š šµ (U12847)
posted 4 seconds ago
Steak room temp. Make up a garlic butter.
Oil the meat, never the pan. Rub oil on sparingly with pure hunnners of salt and pepper.
Griddle pan or BBQ at scalding heat, two minutes one side. Minute and a half the other, then for a final thirty seconds take your garlic butter and lob it in, basting furiosly.
Take off the heat, allow to rest for five minutes.
Eat with potato wedges and cold beer. Maybe red wine.
If you must have a sauce, mix some blue cheese, sour cream,garlic, mustard powder, Worcestershire sauce, salt, pepper and leave in fridge for about an hour before serving.
----------------------------------------------------------------------
That's as close to a perfect process as you get.
40 years ago Friday night in a shipyard pub in Clydebank.
Fella come round near closing time selling knocked off meat.
Guy in my company bought 2 fillets for Saturday night.
He asked the vendor what his preference was for cooking it.
Guy answered ' Ma preferred method is wi a hard-on '.
Moved on to the next table without taking the cig out his mouth.
comment by GuinnyKev š šµ (U12847)
posted 14 minutes ago
Steak room temp. Make up a garlic butter.
Oil the meat, never the pan. Rub oil on sparingly with pure hunnners of salt and pepper.
Griddle pan or BBQ at scalding heat, two minutes one side. Minute and a half the other, then for a final thirty seconds take your garlic butter and lob it in, basting furiosly.
Take off the heat, allow to rest for five minutes.
Eat with potato wedges and cold beer. Maybe red wine.
If you must have a sauce, mix some blue cheese, sour cream,garlic, mustard powder, Worcestershire sauce, salt, pepper and leave in fridge for about an hour before serving.
----------------------------------------------------------------------
Beautiful, as long as it's rib eye, no other steak beat's it.
comment by Gingernuts (U2992)
posted 36 minutes ago
Ah lauders. The classic error I'm afraid.
Never have shellfish or crustaceans in a month which doesn't have an "r" in it.
That means that freshest foods start in September and end in April.
Seeing as we're less than two weeks into September it was always going to be frozen.
Decent restaurants will tell you they are fresh. If they don't, assume it's frozen.
----------------------------------------------------------------------
It's my favorite food i can't only have it half the year
Crabshak has excellent seafood - very fresh
comment by atheist (U2783)
posted 14 seconds ago
comment by GuinnyKev š šµ (U12847)
posted 14 minutes ago
Steak room temp. Make up a garlic butter.
Oil the meat, never the pan. Rub oil on sparingly with pure hunnners of salt and pepper.
Griddle pan or BBQ at scalding heat, two minutes one side. Minute and a half the other, then for a final thirty seconds take your garlic butter and lob it in, basting furiosly.
Take off the heat, allow to rest for five minutes.
Eat with potato wedges and cold beer. Maybe red wine.
If you must have a sauce, mix some blue cheese, sour cream,garlic, mustard powder, Worcestershire sauce, salt, pepper and leave in fridge for about an hour before serving.
----------------------------------------------------------------------
Beautiful, as long as it's rib eye, no other steak beat's it.
----------------------------------------------------------------------
Athiest, Asda do the two steaks for £7. You can have a look for the slightly "marbled" sirloins. They cook well.
That's said Asda also have ribeye in the 2 for £7
Fillet steak, left to rest until room temp then season well.
Get a chopping board, add a dollop of Dijon mustard, chopped parsley, touch of olive oil and juice from half a lemon, salt and pepper to season and mix all of this together.
Red hot griddle, no oil, fillet on, 30 seconds, flip for 30 seconds on other side.
Fillet out the griddle and into the mix, ensure the whole steak is covered and let it rest then onto the plate.
You'll never eat steak any other way.
Oh and anyone who has their steak well done should be taken to court for cruelty to animals.
Rare, perhaps touch of medium at the very most
Bookmarking this for Kev's sauce.
comment by JukeboxJunkie - A wrong decision is better than indecision. (U10162)
posted 36 minutes ago
Seal it on the pan with a bit of butter for a couple mins, and then fire it in the oven til it's medium/medium-rare.
Tbh I'm sh¡te at cooking steaks, never get them the way I want them
Would prefer it medium-rare but almost always leave them in the oven fractionally too long.
----------------------------------------------------------------------
secret is to under cook and let it rest, it continues cooking
comment by atheist (U2783)
posted 12 seconds ago
Bookmarking this for Kev's sauce.
----------------------------------------------------------------------
HA GAY!
comment by Admin1 (U1)
posted 22 minutes ago
comment by GuinnyKev š šµ (U12847)
posted 4 seconds ago
Steak room temp. Make up a garlic butter.
Oil the meat, never the pan. Rub oil on sparingly with pure hunnners of salt and pepper.
Griddle pan or BBQ at scalding heat, two minutes one side. Minute and a half the other, then for a final thirty seconds take your garlic butter and lob it in, basting furiosly.
Take off the heat, allow to rest for five minutes.
Eat with potato wedges and cold beer. Maybe red wine.
If you must have a sauce, mix some blue cheese, sour cream,garlic, mustard powder, Worcestershire sauce, salt, pepper and leave in fridge for about an hour before serving.
----------------------------------------------------------------------
That's as close to a perfect process as you get.
----------------------------------------------------------------------
Same as that but on a bbq
Sign in if you want to comment
How do you cook your steak?
Page 2 of 4
posted on 11/9/16
comment by Gingernuts (U2992)
posted 1 minute ago
Steak
Well done?
Just no.
----------------------------------------------------------------------
These people obviously just don't like Steak.
Get a pork chop it'll probably taste the same as an overcooked bit of beef
posted on 11/9/16
Just pink, Grilled
Pan frying steaks should be illegal
posted on 11/9/16
Ah lauders. The classic error I'm afraid.
Never have shellfish or crustaceans in a month which doesn't have an "r" in it.
That means that freshest foods start in September and end in April.
Seeing as we're less than two weeks into September it was always going to be frozen.
Decent restaurants will tell you they are fresh. If they don't, assume it's frozen.
posted on 11/9/16
comment by Gingernuts (U2992)
posted 1 minute ago
Ah lauders. The classic error I'm afraid.
Never have shellfish or crustaceans in a month which doesn't have an "r" in it.
That means that freshest foods start in September and end in April.
Seeing as we're less than two weeks into September it was always going to be frozen.
Decent restaurants will tell you they are fresh. If they don't, assume it's frozen.
----------------------------------------------------------------------
Should've just had the scampiš
posted on 11/9/16
Seal it on the pan with a bit of butter for a couple mins, and then fire it in the oven til it's medium/medium-rare.
Tbh I'm sh¡te at cooking steaks, never get them the way I want them
Would prefer it medium-rare but almost always leave them in the oven fractionally too long.
posted on 11/9/16
Comment deleted by Site Moderator
posted on 11/9/16
"Should've just had the scampiš"
posted on 11/9/16
On a bbq weather permitting, covered in salt and pepper, cooked about 3 mins each side with garlic butter added after the steak is turned over. Like a pink finish in the middle.
Oh and ribeye is steak of choice
posted on 11/9/16
comment by The fackin Gaffer (U6283)
posted 19 seconds ago
On a bbq weather permitting, covered in salt and pepper, cooked about 3 mins each side with garlic butter added after the steak is turned over. Like a pink finish in the middle.
Oh and ribeye is steak of choice
----------------------------------------------------------------------
I like you
posted on 11/9/16
Melt butter. Mix with olive oil. Dip a 1.5" room temp steak in the mix. Drain excess. Liberally salt and pepper. Hot charcoal grill. 3 mins, flip, 3 mins, flip, 3 mins, flip, 3 mins plate and rest
posted on 11/9/16
Comment deleted by Site Moderator
posted on 11/9/16
comment by Gingernuts (U2992)
posted 10 minutes ago
"Should've just had the scampiš"
----------------------------------------------------------------------
posted on 11/9/16
Steak room temp. Make up a garlic butter.
Oil the meat, never the pan. Rub oil on sparingly with pure hunnners of salt and pepper.
Griddle pan or BBQ at scalding heat, two minutes one side. Minute and a half the other, then for a final thirty seconds take your garlic butter and lob it in, basting furiosly.
Take off the heat, allow to rest for five minutes.
Eat with potato wedges and cold beer. Maybe red wine.
If you must have a sauce, mix some blue cheese, sour cream,garlic, mustard powder, Worcestershire sauce, salt, pepper and leave in fridge for about an hour before serving.
posted on 11/9/16
comment by GuinnyKev š šµ (U12847)
posted 4 seconds ago
Steak room temp. Make up a garlic butter.
Oil the meat, never the pan. Rub oil on sparingly with pure hunnners of salt and pepper.
Griddle pan or BBQ at scalding heat, two minutes one side. Minute and a half the other, then for a final thirty seconds take your garlic butter and lob it in, basting furiosly.
Take off the heat, allow to rest for five minutes.
Eat with potato wedges and cold beer. Maybe red wine.
If you must have a sauce, mix some blue cheese, sour cream,garlic, mustard powder, Worcestershire sauce, salt, pepper and leave in fridge for about an hour before serving.
----------------------------------------------------------------------
That's as close to a perfect process as you get.
posted on 11/9/16
40 years ago Friday night in a shipyard pub in Clydebank.
Fella come round near closing time selling knocked off meat.
Guy in my company bought 2 fillets for Saturday night.
He asked the vendor what his preference was for cooking it.
Guy answered ' Ma preferred method is wi a hard-on '.
Moved on to the next table without taking the cig out his mouth.
posted on 11/9/16
comment by GuinnyKev š šµ (U12847)
posted 14 minutes ago
Steak room temp. Make up a garlic butter.
Oil the meat, never the pan. Rub oil on sparingly with pure hunnners of salt and pepper.
Griddle pan or BBQ at scalding heat, two minutes one side. Minute and a half the other, then for a final thirty seconds take your garlic butter and lob it in, basting furiosly.
Take off the heat, allow to rest for five minutes.
Eat with potato wedges and cold beer. Maybe red wine.
If you must have a sauce, mix some blue cheese, sour cream,garlic, mustard powder, Worcestershire sauce, salt, pepper and leave in fridge for about an hour before serving.
----------------------------------------------------------------------
Beautiful, as long as it's rib eye, no other steak beat's it.
posted on 11/9/16
comment by Gingernuts (U2992)
posted 36 minutes ago
Ah lauders. The classic error I'm afraid.
Never have shellfish or crustaceans in a month which doesn't have an "r" in it.
That means that freshest foods start in September and end in April.
Seeing as we're less than two weeks into September it was always going to be frozen.
Decent restaurants will tell you they are fresh. If they don't, assume it's frozen.
----------------------------------------------------------------------
It's my favorite food i can't only have it half the year
Crabshak has excellent seafood - very fresh
posted on 11/9/16
comment by atheist (U2783)
posted 14 seconds ago
comment by GuinnyKev š šµ (U12847)
posted 14 minutes ago
Steak room temp. Make up a garlic butter.
Oil the meat, never the pan. Rub oil on sparingly with pure hunnners of salt and pepper.
Griddle pan or BBQ at scalding heat, two minutes one side. Minute and a half the other, then for a final thirty seconds take your garlic butter and lob it in, basting furiosly.
Take off the heat, allow to rest for five minutes.
Eat with potato wedges and cold beer. Maybe red wine.
If you must have a sauce, mix some blue cheese, sour cream,garlic, mustard powder, Worcestershire sauce, salt, pepper and leave in fridge for about an hour before serving.
----------------------------------------------------------------------
Beautiful, as long as it's rib eye, no other steak beat's it.
----------------------------------------------------------------------
Athiest, Asda do the two steaks for £7. You can have a look for the slightly "marbled" sirloins. They cook well.
posted on 11/9/16
Will check it out, A1.
posted on 11/9/16
That's said Asda also have ribeye in the 2 for £7
posted on 11/9/16
Fillet steak, left to rest until room temp then season well.
Get a chopping board, add a dollop of Dijon mustard, chopped parsley, touch of olive oil and juice from half a lemon, salt and pepper to season and mix all of this together.
Red hot griddle, no oil, fillet on, 30 seconds, flip for 30 seconds on other side.
Fillet out the griddle and into the mix, ensure the whole steak is covered and let it rest then onto the plate.
You'll never eat steak any other way.
Oh and anyone who has their steak well done should be taken to court for cruelty to animals.
Rare, perhaps touch of medium at the very most
posted on 11/9/16
Bookmarking this for Kev's sauce.
posted on 11/9/16
comment by JukeboxJunkie - A wrong decision is better than indecision. (U10162)
posted 36 minutes ago
Seal it on the pan with a bit of butter for a couple mins, and then fire it in the oven til it's medium/medium-rare.
Tbh I'm sh¡te at cooking steaks, never get them the way I want them
Would prefer it medium-rare but almost always leave them in the oven fractionally too long.
----------------------------------------------------------------------
secret is to under cook and let it rest, it continues cooking
posted on 11/9/16
comment by atheist (U2783)
posted 12 seconds ago
Bookmarking this for Kev's sauce.
----------------------------------------------------------------------
HA GAY!
posted on 11/9/16
comment by Admin1 (U1)
posted 22 minutes ago
comment by GuinnyKev š šµ (U12847)
posted 4 seconds ago
Steak room temp. Make up a garlic butter.
Oil the meat, never the pan. Rub oil on sparingly with pure hunnners of salt and pepper.
Griddle pan or BBQ at scalding heat, two minutes one side. Minute and a half the other, then for a final thirty seconds take your garlic butter and lob it in, basting furiosly.
Take off the heat, allow to rest for five minutes.
Eat with potato wedges and cold beer. Maybe red wine.
If you must have a sauce, mix some blue cheese, sour cream,garlic, mustard powder, Worcestershire sauce, salt, pepper and leave in fridge for about an hour before serving.
----------------------------------------------------------------------
That's as close to a perfect process as you get.
----------------------------------------------------------------------
Same as that but on a bbq
Page 2 of 4