Inspired by this tread I bought 3 sirloins today for the MrsG Mothers days dinner. Fabulous steaks and a real success. Excellent!
Good steak does not need a sauce so forget that unless it's crap.
I sometimes do and sometimes don't. It's all about what you feel like or prefer. I do think you should buy good quality meat though!
For the "overcooked eggs" haters 😀
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Sounds awesome, wheres the farm shop?
Gonalston, Notts
You need a bigger plate.
[i]You need [s]a bigger plate[/i][/s] some vegetables 😉
Duh, potato! 😉
fried eggs - bolk they dont even look appetising they look like road kill at a greasy spoon
you ever tried griddled eggs on the flat plate with no oil
i do mine on the flat plate of the george foreman , just from an aesthetic point of view they look much more appealing - clean white egg instead of those mank excuses for eggs
Gonalston, Notts
Oooooh, that's not too far from me... Worth a visit??
With regard to done-ness. I use the base of my thumb as a rough guide:
Touch the tip of your thumb to the tip of your first finger - don't squeeze! No pressure to be applied, just move your thumb into position.
With the first finger on your other hand, press the fleshy pad at the base of your thumb - that's what the steak should feel like when it's cooked rare.
Thumb to first finger = rare
Thumb to second finger = medium/rare
Thumb to third finger = medium
Thumb to little finger = ruined
V hot pan. Turn once. Don't fiddle with it. Add butter/garlic on the turn and baste. Rest under foil while veg/chips are finishing and eggs cooking - 10 minutes rest isn't a problem.
Oh and as for eggs with my steak? Yup, but for me, they've got to be poached. Nomnomnom.
Decent steak shouldn't need a sauce.
I refer you to my comment which you quoted. 😉
Decent steak might not need a sauce, but it can certainly be improved by one. Unless, of course, you're not very good at making sauces...
Decent steak might not need a sauce, but it can certainly be improved by one. Unless, of course, you're not very good at making sauces...
Improved no, not at all sauce is used to hide mistakes. 🙂
Definitely rest it for longer than you think you need to stop all the juices running out when you cut it:
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Gonalston is well worth a visit.
TheDTs - MemberSous-Vide. Or boil in the bag. (But Don't Boil it.)
Largest sauce pan you have fill with hot water, You can use a cool box and boiling water from the kettle.
get to 60c, pop your meat in a zip tie bag, push out as much air as you can. Season with garlic if you like.
Lower it into the water for about 30 min.
Get everything else you are having ready, open a bottle of plonk.
Keep an eye on the temp of the water, there are charts online for the temperatures for different done-ness.
Get a frying pan really hot, seriously hot mind.
Get the meat out of the bag and season with a bit of S&P
30 seconds on each side.
Plate and eat straight away.Perfect. But a bit time consuming.
This got me thinking...........
Supermarket sells steak already vacum packed, so I stuck the oven on and put in a wok filled with water at 48* ( wok is the only thing I had big enough) and set the temp to 65* ( bit of experimentation here to find the constant desired 48*). Stuck in the room temp steak and left it for a couple of hours, then stuck it on super hot griddle to colour. Pure genius 💡
Heathen that I am, I love my fillet steak cooked very rare but eaten with tomato sauce.
Sounds wrong but it's soooo soooo right.
Yummy yummy in my tummy!
The only sauce that is permitted with steak is A1.
Just downed an inch thick rib eye done on the BBQ. It was ansom!
