Mmmm...Steak!!

Greenlizard0

Greenlizard0

Greenlizard0

Man of Honour
Joined
15 Mar 2004
Posts
28,140
Location
Liverpool
Right people some tip's please on what to do with the bugger, i.e. how to cook on etc. I have a frying pan, grill and oven.

I have black peppercorn sauce and some asparagus tips.
 
Heston Blumenthal recommends turning every 15 seconds in a very hot griddle.

Any suggestions of George Foreman Grills will be met with scornful derision.
 
Crush the pepper corns, sieve off the powdery bits, roll the edge of the steak in the big bits.

(It might help if you have string to secure the meat - Although you haven't said what cut you have).
 
Gilly said:
Got a griddle pan?

Get it cooked on that for ~4 mins a side. Eat with dauphinoise.
Click to expand...

Do you mean those pans with the little divets in them for the fat to escape? I think I do have one of them, hmmm i'll have a crack at that.

Do I add any herbs or whatnot before hand?
 
Borris said:
Crush the pepper corns, sieve off the powdery bits, roll the edge of the steak in the big bits.

(It might help if you have string to secure the meat - Although you haven't said what cut you have).
Click to expand...

I have lots of whole peppercorns, and the cut says on the lid "Fresh Irish BEEF SIRLOIN STEAK ideal for frying and grilling"
 
Show it a photograph of a lit match until the top atomic layer changes colour.

Eat.

No sauce required.
 
greenlizard0 said:
I have lots of whole peppercorns, and the cut says on the lid "Fresh Irish BEEF SIRLOIN STEAK ideal for frying and grilling"
Click to expand...
Sirloin's best left unsullied by peppercorns - just make sure you leave the fat on (hold it fat side down on the heat to get some man sized flavour going).

Griddle the aspagrass too.
 
Griddle isnt to let the fat escape, its so that you can have a really hot pan with out burning the surface of the steak.

I would suggest,

Griddle, small amount of olive oil.

Add lots of heat. Sear both sides of the steak in one swift movement then cook on each side for as long as you want. If the pan is hot enough shouldnt take more than 5-6 min if you have a big piece of steak.

KaHn

/ah, irish steak. Not a huge fan too chewy for my liking, with the peppercorns you could add a couple while frying to add a peppery taste but may aswell just leave it
 
o god my mouth is watering just reading this thread but I'm stuck at work for another 5 hours and don't think you can get nice steak at that time of night :(

Definatly throw it on the griddle though :D
 
If the steak was sirloin and 2cm thick I would heat a pan till it is very hot and add a small amount of oil. I would place the steak in the pan and leave it alone for 4 minutes. I would then turn the steak over and leave for four minutes. At this point I would prod the steak if it is soft to the touch its needs more cooking if it is firm I would serve it (really 4 mins each side it should be done but if you cook straight from the fridge maybe not). A few fried onions, some mustard and some chips or a jacket potato are all a decent steak needs.
 
Gilly said:
Got a griddle pan?

Get it cooked on that for ~4 mins a side. Eat with dauphinoise.
Click to expand...

8 minutes cooking time? :eek:

Well if you like eating charcoal I guess that is up to you! ;)

Leave the sauces where they should be, in the pot or on other people's plates.
 
Mmmm steak. Luckily i've got one waiting for me in my fridge for later :p

I'm also going through a bit of a garlic phase.. would crushing a clove and rubbing it into the steak before frying be nice do you think? Or maybe too overpowering?
 
Morat said:
Show it a photograph of a lit match until the top atomic layer changes colour.

Eat.

No sauce required.
Click to expand...

The best idea in the thread :D

Don't forget to poke it to make sure it still goes "moo" :D
 
You must log in or register to reply here.
Back
Top Bottom