Soldato
- Joined
- 3 Mar 2008
- Posts
- 2,566
After looking at the "How to ruin a steak" thread last week, i figured that i might just make a thread on how to cook a steak.
Now there are loads of ways of doing steak, so say dont oil the pan, oil the steak, some say enver add salt. some say never peirce the steak. I'm not saying they are right or wrong, just his is my way.
First think you need is Steak.
I am using Aberdeen Angus, 28 Day Matured, Dry Aged, Hand cut Fillet Steak
See the slight marbling of fat. Fat = Flavour.
Next you will need:
Butter
Black Whole Peppercorns
Salt Crystals
Sunflower Oil
Firstly, Leave the steak out until it is room temperature.
Then Pat dry with a Tea Towel
Next, add the Salt and Peppercorns to a Pestle and Motar
and crunch
From This
To this
Then rub into both sides of your freshly patted dry steak.
Next, add to a thick pan, butter and oil
The oil stops the butter from burning, and the butter adds more flavour.
Heat until, its hot, i test my spitting a little if, it spits back its hot enough.
THEN ADD THE STEAK - WOOOHOOOO
Cook on high for 3 minutes exactly
TURN
Then cook for 2mins 45 seconds
when turned th steak will look like this
Once the times is up,
rest & serve with mustard, Freshly buttered bread
and
1 Glass Chateau Montrose 2002 (£34.99 Tesco.)
Close up of steak
Now there are loads of ways of doing steak, so say dont oil the pan, oil the steak, some say enver add salt. some say never peirce the steak. I'm not saying they are right or wrong, just his is my way.
First think you need is Steak.
I am using Aberdeen Angus, 28 Day Matured, Dry Aged, Hand cut Fillet Steak
See the slight marbling of fat. Fat = Flavour.
Next you will need:
Butter
Black Whole Peppercorns
Salt Crystals
Sunflower Oil
Firstly, Leave the steak out until it is room temperature.
Then Pat dry with a Tea Towel
Next, add the Salt and Peppercorns to a Pestle and Motar
and crunch
From This
To this
Then rub into both sides of your freshly patted dry steak.
Next, add to a thick pan, butter and oil
The oil stops the butter from burning, and the butter adds more flavour.
Heat until, its hot, i test my spitting a little if, it spits back its hot enough.
THEN ADD THE STEAK - WOOOHOOOO
Cook on high for 3 minutes exactly
TURN
Then cook for 2mins 45 seconds
when turned th steak will look like this
Once the times is up,
rest & serve with mustard, Freshly buttered bread
and
1 Glass Chateau Montrose 2002 (£34.99 Tesco.)
Close up of steak
Last edited:
