Cooking with Raikiri; Rare Fillet Steak & Freshly Made Bread

[Raikiri]

I can't let Ray outdo me now, can I?

First thing you'll want to do is the bread, I followed this recipe here however I cooked it for 35 minutes rather than 25.

Then take the steak out of the fridge and let it get to room temp.

Next you will want to prepare the salad to go with it, I used red onion, carrot, leerdammer cheese, button mushroom, cherry tomatoes, salt, pepper and chilli oil to go with pre prepared lettuce.

Julienne the carrot

Slice/cube everything else as required

Salt and pepper

Add it all into a mixing bowl along with some of the chilli oil

Rub a little peanut/groundnut oil onto the steak and season with salt and pepper

Get the pan hot then add the steak

Cook for 3 minutes each side (rare, 4 medium or 5 well done), while it's cooking heat the oven up on gas mark 6

Wrap the steak in tin foil and put in the oven for 5 minutes (rare, 7 minutes medium or 8-10 for well done)

Leave to rest for a few minutes then slice it thinly

Serve on the bread with salad on the side

I know it'll be a bit rare for some people, but that's because you're nancies

 

[Raikiri]

Simple enough, but still nomalicious! I'd need a bit more than just salad and bread though.

Nice photographs.

Aye, normally I'd do some wedges to go with it but I'm trying not to eat too much

 

[Raikiri]

Interested in why you put it in oven? To cook it more without burning the sides?

Mostly because it's quite thick and any longer in a pan would start to burn the outside a little without even warming the centre up.

Looks nice. Is the oven actually on? If so what temperature?

Yeah, gas mark 6/200c.

 

[Raikiri]

Looks lovely. Interesting with the oven technique...personally I like to let it get more of a crust in a frying pan rather than roast it. You wouldn't have the problem you mention with the inside being cool if you use the correct heat under the pan.

Well I wouldn't if I had a decent pan, what I do have is a POS hence the oven

Take the meat out of the fridge at LEAST 4-5 hours before cooking it, that way the middle won't be cold.

I took it out at 10am, it was 4cm thick

GRAVY....ON STEAK....WHAT?!?!?!

Ha, this. Maybe some stilton sauce if it's a crap cut but not on an aged fillet.

 

[Raikiri]

Ooooooooh, uber nice!

Though you put raw meat on the same surface you cut veg! Major health and safety no no

I done the veg first and washed inbetween, I'll live

 

[Raikiri]

Would it matter anyway as you can eat beef practically raw?

Well you can eat it raw, capaccio is really nice, I've not tried tartare though.

You put the cooked meat back on it afterwards

Its just getting into an habit of having 2 chopping boards at least, one for veg and one for meat. If you are going to cut the meat after its cooked then its better to use the veg one than the meat one.

Also washed inbetween

 

[Raikiri]

Looks nice, steak needs some plastic cheese, ketchup and a bun though

Ketchup, on steak?

 

[Raikiri]

Just because I'm in a nit-picking mood, I'm going to point out that the picture of the finished meal is not in fact "steak & bread" as promised, but steak and salad.

/pedant.


Edit: Ah, ok spotted the bread now... You hid it.

I used the correct ratio of steak to bread, sue me