Your steak recipes

Soldato
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Exeter
I've got a nice bit of rib eye steak chilling away in the fridge. Anyone got a nice recipe to cook the beast? Haven't got any time to marinate it or nething, but I can pick up a few ingredients on the way home from work. Your suggestions will be hungrily received.

Thanks!

MD

PS I haven't got a griddle
 

Baz

Baz

Soldato
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Peterborough
Naked and rare, that is how a steak should be, leave it out for 30 minutes before cooking and remember to get the pan as hot as you can with a touch of oil/butter in the bottom.
 

Baz

Baz

Soldato
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Peterborough
Gilly said:
Medium > rare.

If you are out eating, it depends on the resturant, if I don't know the place, I will go medium/rare as some places cook rare as blue, which is tasty, but I don't like blood on my plate...

At home, its rare all the way, more tender and tasty.

Just trying to persuade the wife as she likes hers cremated.
 

Baz

Baz

Soldato
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Peterborough
Gilly said:
Cremated is wrong, but blood on the plate is too - and rare = blood on plate.

Rare shouldn't have blood coming out of it, maybe a little, but not as much as a blue steak... You might as well save the gas and cook it with a match :D
 
Man of Honour
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Plymouth
A rare steak you should be able to see blood, but it should not ooze out when the steak is cut into.

As an alternative to the other suggestions (which I do agree with), steak fondue in olive oil is good if you're entertaining. :)
 

Baz

Baz

Soldato
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Dolph said:
A rare steak you should be able to see blood, but it should not ooze out when the steak is cut into.

As an alternative to the other suggestions (which I do agree with), steak fondue in olive oil is good if you're entertaining. :)

Exactly, I have had some rare steaks that I was sure were still alive!!!

By Rare, I mean as you described Dolph :)
 
Associate
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Falkirk, Scotland
Take steak out of fridge, couple of teaspoons of teriyaki marinade on each side, leave it for an hour.

Cook as desired, serve with course ground black pepper and a little knob of butter on the top - job's a good 'un :cool:


(I'm hungry now...)
 
Associate
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10 Jan 2007
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My steak recipe...

1) Prep: Make up a small cup of gravy beforehand. Make sure the mixture is extremely thick - not runny, but very thick so that if you're spooning it out it runs slowly off your spoon.

2) Heat a pan large enough for the meat to max. Whilst heating up the pan on the hob, sprinkle a healthy amount of salt evenly on the surface of the pan.

3) In the other hand, pick up a knife with a generous amount of butter (enough to technically butter one side of your steak).

4) As you're putting the steak in the pan, place the butter down onto the pan at the SAME time UNDERNEATH the steak. This makes sure the steak doesn't stick to the pan.

5) Turn the steak at regular intervals, and after a couple of minutes add the gravy you preprepared earlier. It's not supposed to be a 'steak in gravy' dish, so don't use too much of the gravy. It's just for flavour!

6) The steak wont take long to cook, so when it's a minute or so away from being to your liking, add some fresh cut bread (not pre sliced bog standard bread - nice tiger loaf or something) to the size of your steak to the pan. Fry in the gravy residue until cooked like toast.

7) Serve the steak on the bread bed, with potatoes, chips, whatever you like! But def with onion rings!!
 
Soldato
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What a brilliant thread. Steak will be the cause of my death - just love red meat too much!

I usually cook in butter with salt, pepper and some steak seasoning too if i'm feeling fancy.

Peppercorn is a fantastic side especially if you are like me and buy a bigger steak than you are capable of - helps you go that extra mile (mouthfulls!)
 
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