C
Chockswahay
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I stumbled across this man's channel on YouTube........... I like his straight forward approach to food ![Thumbs Up (y) (y)](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
Trying the steak tonight![Smile :) :)](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
Trying the steak tonight
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Think we might be giving our eldest son George too much financial help as a struggling uni student...
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He sent us a picture of his tea last night..
Good to know the cookery course I sent him on worked, but can't see any veg!
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I stumbled across this man's channel on YouTube....
That got my juices flowing. Though I prefer ribeye for the added fat.
That is exactly how the good old Cabac does a steak.
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Rib - eye is my favourite too.
I really dislike fillet these days, I keep getting a taste of liver - which I hate.
I like the way he rested the meat for 5 to 10 minutes at the end. I learned this trick too and it really helps to make a tender steak.
Our way of cooking steak is to put it in a dish and pour in a good slug of olive oil then give a very generous sprinkling of black pepper from the grinder. Keep turning the steak every now and again and allow it to sit in the oil and pepper for at least an hour, longer if possible.
Then heat up a griddle (like a frying pan but it has ridges) on a hot setting, dry fry the steak with only the oil still sticking to it. Depending on the thickenss of the steak I might do 3 minutes one side 2 the other but even less for thin steak. Take out and put on a warm plate covered by foil. Our new cooker has a warming drawer which is ideal for allowing the meat to rest for up to 10 minutes.
While this is happening chuck in as much red wine as you can spare into the griddle and reduce it right down until it becomes very thick and starts to spit. Plate up the steak and add chips for that fine dining experience and a salad for a bit of healthy eating. Pour the reduced red wine over the steak. Delicious!
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Same here, possible because it comes from inside the rib cage so it is too close the the offal.Rib - eye is my favourite too.
I really dislike fillet these days, I keep getting a taste of liver - which I hate.
TV chefs.....what do they know. Raw meat is for large cats, I like my meat cooked.Good steak+very hot Dry pan+ resting it for as long as you cook the steak= perfectly cooked steak...
From a French chef; 'Well cooked steak, throw it in the bin and start again...'
Desperate Dan style; 'Just wipe it's arse and put it on a plate...'
I stumbled across this man's channel on YouTube........... I like his straight forward approach to food
Trying the steak tonight![]()
Can't say I agree with that, overcooked meat lacks taste to me. However, my wife doesn't agree, I like lamb pink but that's a step too far for here! As for pink duck...TV chefs.....what do they know. Raw meat is for large cats, I like my meat cooked.
If you are a non smoker with all your taste buds in tact then give all the butter salt and flavorings a miss. Food tastes much better without it.![]()
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Or as an old acquaintanceused to say......don't waste any gas on it.Good steak+very hot Dry pan+ resting it for as long as you cook the steak= perfectly cooked steak...
From a French chef; 'Well cooked steak, throw it in the bin and start again...'
Desperate Dan style; 'Just wipe it's arse and put it on a plate...'
Steak tartare then - which shamefacedly I must admit I tried for the first time only last year. Raw steak with a raw egg yolk on it. It was delicious!Or as an old acquaintance used to say......don't waste any gas on it.
I like the way he rested the meat for 5 to 10 minutes at the end. I learned this trick too and it really helps to make a tender steak.
Our way of cooking steak is to put it in a dish and pour in a good slug of olive oil then give a very generous sprinkling of black pepper from the grinder. Keep turning the steak every now and again and allow it to sit in the oil and pepper for at least an hour, longer if possible.
Then heat up a griddle (like a frying pan but it has ridges) on a hot setting, dry fry the steak with only the oil still sticking to it. Depending on the thickenss of the steak I might do 3 minutes one side 2 the other but even less for thin steak. Take out and put on a warm plate covered by foil. Our new cooker has a warming drawer which is ideal for allowing the meat to rest for up to 10 minutes.
While this is happening chuck in as much red wine as you can spare into the griddle and reduce it right down until it becomes very thick and starts to spit. Plate up the steak and add chips for that fine dining experience and a salad for a bit of healthy eating. Pour the reduced red wine over the steak. Delicious!
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It is indeed Db I could give you a number of reasons why all meat should be cooked through but I wont case anyone is enjoying their breakfast. Good on your wife she sounds like a sensible lady with all taste buds intact.Can't say I agree with that, overcooked meat lacks taste to me. However, my wife doesn't agree, I like lamb pink but that's a step too far for here! As for pink duck...
But I know if you don't like "bleeding" meat trying to sell the idea is uphill work!
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