Your steak recipes

I usually find a few drops of soy sauce in the pan when it's cooking enhance the flavour.

Fry up a couple or five king prawns in garlic to go with it...
 
i find a lot of places overdo a medium steak and under cook a rare steak so i usually always go medium-rare which seems to get you the best consistently cooked steak..

steak is one of those wonderful foods that doesn't need anything done to it because it's juices are soo tasty that they are enough alone...

Salt and Pepper smeared onto it with some olive oil before putting it pan will be worth a punt though....
 
Medium rare, only because some restaurants don't seem to know what medium is and totally overdo it.
 
Needs to be rare so you can taste all the soft goodness!!

a small side of really rich peppercorn sauce is always nice.
 
Docaroo said:
i find a lot of places overdo a medium steak and under cook a rare steak so i usually always go medium-rare which seems to get you the best consistently cooked steak..

steak is one of those wonderful foods that doesn't need anything done to it because it's juices are soo tasty that they are enough alone...

Salt and Pepper smeared onto it with some olive oil before putting it pan will be worth a punt though....

Go to Cafe Bohemine(sp?) just of union street they do a dish in there which is fillet steak with a blue cheese crust.

The steak is superb, and is about the size of your fist.

Been twice now and have been very impressed, the steak is good enough to eat blue.

(£20 per main, max)

KaHn
 
We should really have an OcUK kitchen forum - there are some people on here who really know their food. Thanks for the responses chaps - I'll be seasoning it and having with onion rings. Mmmm.
 
Gilly said:
Cremated is wrong, but blood on the plate is too - and rare = blood on plate.

even medium should leave blood on the plate. If there is no blood coming out then it is overcooked, dried out and chewy.
 
Gilly said:
I've never seen a rare steak without blood :confused:
You're eating in the wrong places then. A rare steak should be pink throught the middle 4/5 or 3/4, the juices should be pink but there will be no 'blood'. If there is actual blood the meat hasn't been hung properly or at all.

Good steak, salt & pepper one side, that side down into a very hot cast iron pan for 2 minutes,season the other side, sear the edges, onto side 2 for 1-2 minutes. The steak should still be quite soft to the touch, if its firm & tight you've overdone it.
 
Steak stir-fry is lovely.
All you need is red pepper some noodles and and a stir-fry sauce of your choice.

Cube the red pepper and add it into the frying pan for about 5 minutes.
Cut the steak into strips and add it into the mix. Wait until the streak is nice and brown then add the noodles and sauce for another 5 minutes and you done.

Best thing i have had in the last couple of weeks
 
Scarecrow said:
Steak stir-fry is lovely.
All you need is red pepper some noodles and and a stir-fry sauce of your choice.

Cube the red pepper and add it into the frying pan for about 5 minutes.
Cut the steak into strips and add it into the mix. Wait until the streak is nice and brown then add the noodles and sauce for another 5 minutes and you done.

Best thing i have had in the last couple of weeks

You don't know how to cook then.

KaHn
 
If you get home from a long day at work and want something quick then it is very nice. If you want to **** around for an hour be my guest

No swearing

Gilly
 
I could go into how to make a beef and spinach curry but i thought it was something quick and easy. Putting a steak in the pan for 15mins is a bit bland if you no what i mean
 
Scarecrow said:
If you get home from a long day at work and want something quick then it is very nice. If you want to **** around for an hour be my guest

Like I said you don't need to **** around for an hour to cook something nice, you just need to know how to cook something better than curry.

Sorry putting good beef in a curry is just wrong! Good meat shouldn't need anything added to it, bad steak should be thrown into a hot pot/stew really bad meat should be used as stock for a soup.

I finish work generally after 9-10hrs, go home and knock something up quickly, but I would never say its the nicest thing I have eaten, the other night I had marinated some chicken breast in beer BBQ sauce, got home turned the over on, wrapped the chicken in some parma ham and cooked it till it was done, placed some dutch gouda in thin slices on the top and waited till it melted, ripped some salad leaves/ chopped spring onions and celery with a basamic vineger dressing while I waited for the cheese.

Put on plate and serve. cooking time 40min-1hr prep time about 5 min at most.

KaHn
 
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