Best way to cook a Steak Page 18

  • Page

    of 20 First / Last

  • azurelas_2 31 Aug 2009 14:26:39 1,111 posts
    Seen 4 hours ago
    Registered 9 years ago
    Nasty wrote:
    Really? Actual chips?

    As in deep-fried diced potatoes, what the Americans refer to as 'French-fries', then yes.
    I'd be ashamed.
  • Deleted user 31 August 2009 14:28:16
    It's clear then when you become king you shall starve.
  • Nasty 31 Aug 2009 14:31:07 4,741 posts
    Seen 8 hours ago
    Registered 10 years ago
    Carry on being ashamed. I shall continue being fat and content.
  • mrpon 31 Aug 2009 14:32:04 28,697 posts
    Seen 7 minutes ago
    Registered 8 years ago
    Is Kenneth Williams in that one?

    Give yourself £5 or ½ gig, you're worth it.

  • Nasty 31 Aug 2009 14:33:45 4,741 posts
    Seen 8 hours ago
    Registered 10 years ago
    mrpon wrote:
    Is Kenneth Williams in that one?

    Ooer, Fwoooar etc

    azurelas_2 wrote:
    ^That's an abomination.

    The only way to eat chips is with a 'bleu' steak (sorry, don't know the correct English term), with a flambée'd mushroom and pepper sauce.

    I think the gastronomic term up here is "make it fuckin' moo"
  • azurelas_2 31 Aug 2009 14:39:53 1,111 posts
    Seen 4 hours ago
    Registered 9 years ago
    Nasty wrote:
    mrpon wrote:
    Is Kenneth Williams in that one?

    Ooer, Fwoooar etc

    azurelas_2 wrote:
    ^That's an abomination.

    The only way to eat chips is with a 'bleu' steak (sorry, don't know the correct English term), with a flambée'd mushroom and pepper sauce.

    I think the gastronomic term up here is "make it fuckin' moo"

    Well, basically the inside is redder than a menstruating cunt, and the outside looks cooked. It's really hard to get absolutely right.
  • BinaryBob101 31 Aug 2009 14:41:09 22,635 posts
    Seen 7 hours ago
    Registered 5 years ago
    azurelas_2 wrote:
    The only way to eat chips is with a 'bleu' steak (sorry, don't know the correct English term), with a flambée'd mushroom and pepper sauce.

    Blue, then.

    Trust me mate, you need to come out of the dark ages. In the UK now we have some of the worlds best chefs and cuisine. We're a melting pot of culture and this has been added to our perfection in food.


    azurelas_2 wrote:

    Well, basically the inside is redder than a menstruating cunt, and the outside looks cooked. It's really hard to get absolutely right.

    No. No it's not.

    Sir_Walter_Rally wrote:
    Many films are based on phone charge running out and being trapped somewhere...

  • Nasty 31 Aug 2009 14:42:23 4,741 posts
    Seen 8 hours ago
    Registered 10 years ago
    Post deleted
  • azurelas_2 31 Aug 2009 14:49:21 1,111 posts
    Seen 4 hours ago
    Registered 9 years ago
    I've never said that all English/British food was terrible. You're even more obsessed with food than the French are (well, if all the cooking programmes on BBC and ITV are to be believed). Gordon 'F*cking' Ramsey, Jamie Oliver, Delia Smith etc are very respected chefs internationally.

    It's just that the people who aren't cooking at such high levels don't really seem to know what they're doing.
  • mrpon 31 Aug 2009 14:51:17 28,697 posts
    Seen 7 minutes ago
    Registered 8 years ago
    azurelas_2 wrote:
    menstruating cunt

    Must have missed that home economics lesson at school!

    Give yourself £5 or ½ gig, you're worth it.

  • BinaryBob101 31 Aug 2009 14:55:14 22,635 posts
    Seen 7 hours ago
    Registered 5 years ago
    Well, I take a bit of exception to that too. This is a gaming website, but if you have a look through some of the other serious cooking threads there are some great discussions to be found, and it's obvious a lot of people here have a greater than average understanding of how to cook good food well.

    Obviously, and probably to a lesser extent there are people here who love talking about McDonalds too, but that's something that occurs globally now anyway, sadly.

    Sir_Walter_Rally wrote:
    Many films are based on phone charge running out and being trapped somewhere...

  • Grunk 31 Aug 2009 15:09:05 4,718 posts
    Seen 6 days ago
    Registered 9 years ago
    I think I'm going to try smoking a steak later, will update on results.
  • ecureuil 31 Aug 2009 15:09:45 76,651 posts
    Seen 1 hour ago
    Registered 9 years ago
    Grunk wrote:
    I think I'm going to try smoking a steak later, will update on results.

    How did you find rolling papers big enough?
  • BinaryBob101 31 Aug 2009 15:11:40 22,635 posts
    Seen 7 hours ago
    Registered 5 years ago
    Oh, interesting. What will you use to smoke it? I suggest marijuana.

    Sir_Walter_Rally wrote:
    Many films are based on phone charge running out and being trapped somewhere...

  • paul_haine 31 Aug 2009 15:12:25 4,205 posts
    Seen 2 days ago
    Registered 9 years ago
    azurelas_2 wrote:
    The only way to eat chips is with a 'bleu' steak

    The other way is in two slices of thick white bread, buttered and served with ketchup.
  • Leolian 31 Aug 2009 15:13:08 1,082 posts
    Seen 8 minutes ago
    Registered 10 years ago
    disussedgenius wrote:
    Grill ore-heated to as hot as possible

    o_O what, like magnesium ore?
  • Grunk 31 Aug 2009 15:25:18 4,718 posts
    Seen 6 days ago
    Registered 9 years ago
    I've got some alder chips
  • ronuds 31 Aug 2009 16:03:26 21,788 posts
    Seen 12 months ago
    Registered 8 years ago
    Smoked steak, hmm? I'd like to hear the results of that.

    I'm guessing it might be too tough depending on how long you cook it.
  • Metalfish 31 Aug 2009 16:10:45 8,818 posts
    Seen 6 days ago
    Registered 9 years ago
    Nah cook it really slowly and it might just work. Yeah it'll end up more roast beef than steak....
  • funkyd 31 Aug 2009 16:11:16 7,522 posts
    Seen 10 months ago
    Registered 9 years ago
    ecureuil wrote:
    Grunk wrote:
    I think I'm going to try smoking a steak later, will update on results.

    How did you find rolling papers big enough?

    :D
  • Sharks 31 Aug 2009 16:13:24 5,136 posts
    Seen 2 months ago
    Registered 5 years ago
    Stick it in the Foreman, problem solved!
  • ronuds 31 Aug 2009 16:19:24 21,788 posts
    Seen 12 months ago
    Registered 8 years ago
    The Foreman prides itself for removing the fat and grease from your food. I think that sucks. I'd like for it to add extra fat and grease, if anything! :D
  • paul_haine 31 Aug 2009 16:33:02 4,205 posts
    Seen 2 days ago
    Registered 9 years ago
    ronuds wrote:
    The Foreman prides itself for removing the fat and grease from your food. I think that sucks. I'd like for it to add extra fat and grease, if anything! :D

    Can't you just take the fat and grease that collects at the end and pour it back over your food like a sauce?
  • ronuds 31 Aug 2009 16:50:36 21,788 posts
    Seen 12 months ago
    Registered 8 years ago
    LOL - not a bad idea!

    But the grease and fat should cook into the meat, so it won't be exactly the same.

    I was only messing around, anyway. :)
  • BravoGolf Moderator 31 Aug 2009 19:52:48 12,740 posts
    Seen 22 hours ago
    Registered 11 years ago
    Good tips on page 16 re: plate warmer. Never used butter either in the pan before either so will try that. My meal for tonight is Sirloin steak, home made spicy wedges and spicy onions \o/
  • terminalterror 31 Aug 2009 21:55:35 18,937 posts
    Seen 1 week ago
    Registered 13 years ago
    I had a lovely Rump this evening (along with some frites). It was the best I've yet cooked, but then again I've only cooked 4 of them so far. Thanks be to this thread which inspired me to give it a go. Mmmmmm.

    Patted it dry, rubbed it with oil (olive oil was the only one in the house), then sprinkled with lots of pepper and some mixed dried herbs. Got a dry pan really hot, then wanged it in for 2 minutes on each side. Then onto a plate, a bit of butter on the top and 5 minutes resting under some foil.

    YUM!

    I'm experimenting with the timings, as the last one I did I gave a minute on each side. That was probably a little too rare (although still delicious), but 2 minutes (whilst better) is a little too long.



    I'm curious what people's favourite cuts are? I used to prefer sirloin, but I've recently taken a shine to rump, as it is almost as tasty, has a nicer texture. It helps that it is cheaper than sirloin and ribeye, and a hell of a lot cheaper than fillet.

    To be honest I'm not that sold on fillet, as it doesn't have as much flavour. Sure, the texture is wonderful, but I probably wouldn't pick it often even if it were the same price per kg as the other cuts.
  • ronuds 31 Aug 2009 22:02:52 21,788 posts
    Seen 12 months ago
    Registered 8 years ago
    I don't know if your cuts are called the same, but my faves are:
    NY Strip
    T-Bone
    Ribeye

    Obviously the cuts you mention are also terrific, but those that I have listed are decently priced and still can be delicious. Make sure you know how to pick a good piece of meat, though - as that is as important as the cut.

    But if cooked right, you can make almost any cut taste terrific.
  • mrpon 4 Sep 2009 15:06:42 28,697 posts
    Seen 7 minutes ago
    Registered 8 years ago
    terminalterror wrote:
    I had a lovely romp this evening (along with some friends)

    Give yourself £5 or ½ gig, you're worth it.

  • Angel_Treats 4 Sep 2009 15:09:01 11,072 posts
    Seen 1 year ago
    Registered 11 years ago
    I like sirloin. I've never tried ribeye but I'd like to.
  • Onny 4 Sep 2009 15:41:41 5,697 posts
    Seen 1 year ago
    Registered 9 years ago
    mrpon wrote:
    terminalterror wrote:
    I had a lovely romp this evening (along with some friends)

    Tee!

    I'm having a rump myself tomorrow. No fancy methods for me; just frying it 2 mins each side, peppering it, then leaving it to rest for 5 mins. \o/
  • Page

    of 20 First / Last

Log in or register to reply