The other German beer is nicer, furenstien or something, dont have any bottles with me.
KaHn
Mangobreeders How to cook a steak Thread
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The other German beer is nicer, furenstien or something, dont have any bottles with me.
KaHn
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Why is there discussion about beer in a steak thread, the only think to drink with steak, is a glass of Cheatue Montrose 2005
Soldato
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A small amount of sauce can add a great deal to a steak. I find a nice homemade Stilton sauce (not a lot) is lovely with a bit of tender, tasty rump. In the same way that salt, pepper, garlic, etc... all add something to your steak.
Whatever did you do in 2004?
Now saying that, I did have fantastic bleu steak in france while staying there with a family. It was warm all the way through, but still bleeding. Well, I guess it could have been "Saignant" I don't know.
I can't actually cook it like that at home. I've tried, but the middle ends up cold, co it has to go back on the pan, or I leave it for too long and get medium rare instead.
If I could cook it the way they did in France, then yes, I would have it like that, but unfortunately I can't, so I happily settle for medium rare instead. **** it, its still steak eh?
Do you let the steak get to room temp before cooking - if so you shouldn't get this. Alternatively you could let it rest for 10mins or so in an oven at 100 or so depending on thickness of steak
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A small amount of sauce can add a great deal to a steak. I find a nice homemade Stilton sauce (not a lot) is lovely with a bit of tender, tasty rump. In the same way that salt, pepper, garlic, etc... all add something to your steak.
Whatever did you do in 2004?
Chateau Montrose 2005, is far superior to the 2004 Vintage.
Associate
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Used the salting method on a £4 asda organic rump steak tonight.
The steak was lovely after 2 mins first side then 1 mide second side.
om nom nom. Will definetly use this again.
The steak was lovely after 2 mins first side then 1 mide second side.
om nom nom. Will definetly use this again.
![A[L]C](/styles/overclockers/avatars/7.png){kind=avatar}
Soldato
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Good to hear
A[L said:
That should do nicely - personally i just use my normal frying pan - a cast iron frying pan will take longer to heat up but should retain the heat nicely and provide a good consistent cooking temperature.
Soldato
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I will be the 3rd person to post actual pictures then? ok
How i cook my steak
1) get the steak, dry it off with a kitchen towl,
2) oil + salt + pepper smear it on the steak with your hands.
3) heat a pan to the highest possible heat and leave it untill it cant get any hotter (dont put any OIL in the pan!!)
4) put the steak in the pan and dont move it, just press it down.. i do 3minutes per side, but the steak i use is think, mabye 2cm? i dont know i didnt measure it...
5) remove and leave it on a plate.... have a smoke.... return to the steak, and put on the final plate
How i cook my steak
1) get the steak, dry it off with a kitchen towl,
2) oil + salt + pepper smear it on the steak with your hands.
3) heat a pan to the highest possible heat and leave it untill it cant get any hotter (dont put any OIL in the pan!!)
4) put the steak in the pan and dont move it, just press it down.. i do 3minutes per side, but the steak i use is think, mabye 2cm? i dont know i didnt measure it...
5) remove and leave it on a plate.... have a smoke.... return to the steak, and put on the final plate
Last edited:
Soldato
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That looks much nicer than the 1st one IMO, but treat yourself to a giddle pan.
Are they really worth the money? Only ever used my frying pan
I'm tempted to get a cast iron griddle so I can get a nice sear on the outside and then finish in the oven when I've got a nice thick piece of steak...perfection. Those Jack O'Shea steaks sound nice but those Natoora prices...
Still, I'm sorely tempted to buy one of those Cote de Boeuf cuts, it's making my mouth water just thinkung about it!
Still, I'm sorely tempted to buy one of those Cote de Boeuf cuts, it's making my mouth water just thinkung about it!
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ANOTHER STEAK TODAY - wooohooo
This time Highland beef - 28 day matured - dry aged.
T-BONE
ohh yeah t-bone steak
Before
Cooked, on top of a big pile o chips
After
i wont have to eat until monday now i reckon
This time Highland beef - 28 day matured - dry aged.
T-BONE
ohh yeah t-bone steak
Before
Cooked, on top of a big pile o chips
After
i wont have to eat until monday now i reckon
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LOL, my mate owes me a tenner, i knew someone would post that.
It is infact skin, you know its skin because it has the brand/inky thing on it.
even it iwas fat i would not eat it, im not northern
Skin? I was under the impression that bovine skin was leather and that the cows were peeled before butchery.
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The butcher i went to, took a hacksaw to the side of a cow, it was a pleasure to watch, he just buys a side of beef and preps everything him self i reckon.
p.s it only leather once it treated.
Soldato
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That t-bone doesn't look very well marbeled
I haven't had a T-bone in ages, I might try one for my next steak
how did you manange to cook your ribeye at 55-60c?
I tried it in my slow cooker but it got slightly too hot and cooked out the juices :/
Must be right, the poster is called Fat Guy.