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[yorkshire ripper]

now question is what wine ?  

white wine for the lady, pint of lager for the man........lol

[cem_devecioglu]

mmm...different habits..

steak..red wine..brand depends.. lager ok also..

white wine...fish..

fish  >rak[ch305] 8-)

[dbug]

mmm...different habits..

steak..red wine..brand depends.. lager ok also..

white wine...fish..

fish  >rak[ch305] 8-)

Nice steak cooked rare (rather hot griddle on turn then off couple of minutes at most) + nice Pinot Noir - 1 bottle with 1 steak for best results

[Vamps]

Ive take to braising my steak, long and slow with mushrooms, tomatoes and onions and a good splash of wine. Means you can use cheaper cuts but enjoy melt in the mouth meat, nice with new or mashed potatoes.

[Banjax]

I haven't tried this yet but it was in the paper last week and I tore it out and kept it - I will try this weekend and let you know

"The Classic Steak" by John Torode from Smiths of Smithfield restaurant

Take a thick cut T-bone (about as thick as a full rib)

DO NOT trim the fat off!

Heat oven to 200C
Rub steak liberally with oil (Not olive oil)

Loads of salt and pepper both sides and leave for no more than 20mins

Heat  up a frying pan you can put in the oven - get pan very very hot and drop steak straight in - don't oil the pan or anything

Pour oil from plate steak was on into pan too

Cook each side for 4 mins (remember its a very thick cut)

Pour 30ml olive oil over it now

Into oven for 5 mins

while its in the oven - chop some parsley and mix with olive oil and lemon juice

take the steak out - pour remaining juice in pan into parsley/oil

leave steak for 5mins to rest

then pour the  parsley/oil/juice over steak  



god - i'm starving now  

[Entwood]

Taught to me by a Chef many years ago .....

Place the tip of your left hands' first finger lightly (do not press) against the tip of the thumb on the same hand ....

With the other hand gently feel the firmness of the large muscle at the base of the thumb, this is how a "rare" steak should be.

Change to the second finger ... "medium rare"

Ring finger ... "Medium"

Little finger.. "Well done"

remember this is done with no pressure or tension in the fingers at all

HTH  

[Dusty]

Ive take to braising my steak, long and slow with mushrooms, tomatoes and onions and a good splash of wine. Means you can use cheaper cuts but enjoy melt in the mouth meat, nice with new or mashed potatoes.

Sometimes supermarket steak is so tough that I cut it into pieces and put in in the slow cooker for about 3 hours.

It then comes out lovely and tender regardless or the cut of the meat.In fact the cheaper cuts seem to have more flavour so I generally pay no more than £5 per kilo for this meat.

It is then turned into a lovely meat pie along with carrots and onions.This is the only way I have found for any meat to be guaranteed tender.

[Mr Skrunts]

Gordon Ramseys Method

http://uk.youtube.com/watch?v=DfMisXZIsko

[davlad22]

Gordon Ramseys Method

http://uk.youtube.com/watch?v=DfMisXZIsko

lol! DONE!

Everything in this thread is contradictory! hehe! Oill/no oil, pepper/no pepper etc! I do think they are sooo much better done on the barby on a piece of foil though  

Friend of ours has a grilling machine that combined with the best cuts, gives an awesome steaks EVERY time!   Bit like a cross between a george foreman   and a sandwich toaster but keeps al the juices in. Seriously, don't know how he does it but it works!

I would say you want a nice heavy pan at the very least though.

[LouisCorney]

Another vote for the Gordon Ramsey Method, except it's the one where he uses Rib Eyes and a bit of butter http://uk.youtube.com/watch?v=HzrofOTI5o8

I also find super market steaks much more tender and flavoursome than the tough, sinewy local butchers offerings  :-?

Very important to let it rest afterwards and not to season until just before cooking (something to do with salt absorbing water and drying it out I believe?).

[Entwood]

Another vote for the Gordon Ramsey Method, except it's the one where he uses Rib Eyes and a bit of butter http://uk.youtube.com/watch?v=HzrofOTI5o8

I also find super market steaks much more tender and flavoursome than the tough, sinewy local butchers offerings  :-?

Very important to let it rest afterwards and not to season until just before cooking (something to do with salt absorbing water and drying it out I believe?).

I'm afraid I totally disagree ..  The modern requirement for "pretty red meat" on the grounds that "oohh it's red it's fresh" is a load of boathooks.

Butchers meat is hung properly and allowed to mature, this ensures it is more tender and far more flavoursome ..

We hung meat for hundreds of years before the idiot PC brigade starting messing with "best before" dates and now the "knowledge" of how to prepare meat has all but been lost.

A piece of steak or beef should be a nice brown colour NOT post box red !!!

Just my opinions .. nowt else ..

[Phil B]

Another vote for the Gordon Ramsey Method, except it's the one where he uses Rib Eyes and a bit of butter http://uk.youtube.com/watch?v=HzrofOTI5o8

I also find super market steaks much more tender and flavoursome than the tough, sinewy local butchers offerings  :-?

Very important to let it rest afterwards and not to season until just before cooking (something to do with salt absorbing water and drying it out I believe?).

I'm afraid I totally disagree ..  The modern requirement for "pretty red meat" on the grounds that "oohh it's red it's fresh" is a load of boathooks.

Butchers meat is hung properly and allowed to mature, this ensures it is more tender and far more flavoursome ..

We hung meat for hundreds of years before the idiot PC brigade starting messing with "best before" dates and now the "knowledge" of how to prepare meat has all but been lost.

A piece of steak or beef should be a nice brown colour NOT post box red !!!

Just my opinions .. nowt else ..

Hear hear!

[LouisCorney]

Just my findings, hence the  :-? smiley, as it seems contradictory, as davlad22 says.

[amigov6]

As some of you know i like to cook & have enjoyed all replies. Certainly if you like your steak well done fillet's no good as it's so lean it has to be rare. I just noticed no one else posted finishing 'em off in the oven. they caramelize beautifully & you can drain the stock off for the following Sunday gravy.
       Give it a go! [smiley=2vrolijk_08.gif]

[Jimbob]

Popped into the farm shop for some pies for tomorrow on my way home today....


mmmm, that looks a nice T-bone
Ill have it
£8.08, ouch, i'm not used to buying steak (but it was 1lb 6oz!)

Cooked it in a hot frying pan, some oil, herbs, drop of worcs sauce, 3 mins a side.

Bloody hell it was beautiful, one of the best i've ever had.

Bowl of chips on the side (wouldn't fit on the plate   ) and some fried red onion, and a nice bottle of red (Reserve Saint-Clair, Lussac Saint-Emillion)

Don't normally have steak at home, only 2-3 times ever, as Ljay doesnt like it, normally a treat out for me.


Could eat like this more often