What do you have with your steak?

Baked spud, broccoli and sweet corn. Saturday tea on any decent seismic vessel. Sadly no alcohol. Vienetta ice cream for dessert.
 
B_Block_Tangerine said:
Them stuffed mushrooms from Aldi are a treat!

Good tip from James Martin too... once you've cooked your steak and it's resting, sprinkle over a beef oxo cube, game changer.
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Beef Oxo cube?, really? is it that good?, I may try that next time, just dont want to ruin a steak...
 
Just when I thought I had heard it all with beef oxo cube, Gaz chuck in gravy 😳

No sauce on the steak, takes away the taste, but love peppercorn sauce on my chips 👌
 
Don't forget kids; if cooking a decent fillet steak, remember the 2, 4, 6 rule.

Rare - 2 minutes each side (don't move the steak)
Medium - 4 minutes each side (don't move the steak)
Well Done - 6 minutes each side (don't move the steak)

(If needing anything inbetween then divide the time - i.e. Medium Rare - 3 minutes each side).

Season each side of steak with generous amount of S&P and rub a little oil into each side before cooking. Just at the end of cooking, melt a nob of butter on each side of the steak before removing it from the heat. When cooked to your liking, rest for two minutes and serve (the steak, not you).

DO NOT smother a fantastically cooked fillet steak with sauce.

Here to help.
 
BobHatton said:
Don't forget kids; if cooking a decent fillet steak, remember the 2, 4, 6 rule.

Rare - 2 minutes each side (don't move the steak)
Medium - 4 minutes each side (don't move the steak)
Well Done - 6 minutes each side (don't move the steak)

(If needing anything inbetween then divide the time - i.e. Medium Rare - 3 minutes each side).

Season each side of steak with generous amount of S&P and rub a little oil into each side before cooking. Just at the end of cooking, melt a nob of butter on each side of the steak before removing it from the heat. When cooked to your liking, rest for two minutes and serve (the steak, not you).

DO NOT smother a fantastically cooked fillet steak with sauce.

Here to help.
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Depends on how thick the cut is.
 
Hope you are having it rare so you can dip your chips in the blood.

Steak Dianne (Got to be fillet) with asparagus, garlic mushrooms on a bed of cauliflower rice.
Chips or baked jacket.
 
Steak (medium rare at most), potatoes of your choice, asparagus, onion rings, charred corn & pan sauce.

washed down with a nice glass of red.
 
Tangerinewookiee said:
Depends on how thick the cut is.
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No it doesn't actually (unless it's a really thin frying steak but we're talking here about good fillet steak). If you follow those guidelines you won't go wrong (I've been cooking steaks professionally for nearly 20 years now).
 
Making me hungry this 🙈 I cook my steak in the frying pan with two small bits of lurpack butter crack sea salt onto the steak and proper like punch the salt into the steak then into the frying pan 5/6 mins a side with eggs an chips is an absolute belter!
 
BobHatton said:
No it doesn't actually (unless it's a really thin frying steak but we're talking here about good fillet steak). If you follow those guidelines you won't go wrong (I've been cooking steaks professionally for nearly 20 years now).
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The thickness makes a difference, so does the type of pan, heat source being used, age of beef, core temp of beef before cooking, type of oil/butter being used and obviously the ferocity of the heat source. Apart from that you are correct! My family has many years in farming, butchery and as chefs (Michelin guide) so I do have a little bit of knowledge on this topic.

but everyone is entitled to cook a steak how the want, it’s their choice in their own home.
 
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