does it have to be edible? if not, you can always do exactly what they do in those cooking shows.. paint your meat with brown..

/not in a good mood, sory

Edited by - kimk on 5/22/2004 9:21:57 AM

well how you actually cook it is up to you, but i will say that the essential beginning is quality and tenderness; you MUST use fillet when and where you can, and give it a good bashing with a steak mallet first, don't use culinary tenderisers cos they don't work.

myself I like a plain gas or bbq grilling, no additives other than salt, pepper and meat juices, charred outside slightly but nice and bloody on the inside, simply served with chips (fries for the colonials) and a plate of peas, red kidney or borlotti beans or black-eyed peas. I'm not really into fancy sauces for steak I just like to get to the meat.

Ever tried raw steak, thinly sliced? delicious...

..you shut your mouth, how can you say, I go about things the wrong way..

the best way i remember is to cut it into little strips
and then gently fry it in a pan, but i may be wrong, that
was 5 years ago now, since i left Zimbabwe, i haven't
eaten any steak.


El Goonish Shive

she said "delicious"...I don't think brown paint would aid much there

what's the steak for, anyway?

Taw remind me never to come and eat at your house
Steaks are already bought now I'm only lookin for a nice receipe or interesting thingy you can do with it
We live in a flat, so no fire grill and we dont have a gas bbq

never come and eat at my house? I thought you were serving up the nosh and we were all coming round yours...

..you shut your mouth, how can you say, I go about things the wrong way..

Well you're all welcome, only 10 pound for a whole meal
But I was referring to if I end up in the UK one day

Pierce them and soak for as long as possible or 6 hours at most in a herbal Italian dressing. Usually at tender and great tasting. Can almost smell them now.
If no grill or means to build a small fire and cook over coals, then broil them in the oven after soaking, turn after 10 minuets cooking to desired doneness, ie. rare, med, ect.

Edited by - Finalday on 5/22/2004 9:29:37 AM

If I use a pan, I just fry them in butter and sprinkle on pepper and salt, but then I only get tasty steaks. I've had some steaks with no taste whatsoever and they need a little curing or seasoning. Near completion, I put mushrooms on and fry them in the meat juices and butter. I always like a baked potato with the steak. And I make sure there are lots of extra juices to douse the potato while leaving some to cover the steak when on the plate.

Sir S

Well, meat has to have either cheese or some kind of potato with it, otherwise... well, it's not as nice.

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meat and cheese, surefire combination for sitting on the loo the next day

Most important thing, while obvious to some of you perhaps.....

Allow the meat to warm to room temperature all the way through before setting out to cook it. Nothing worse than trying to cook up a good steak fresh out of the refrigerator. All the best recipes and recommended cooking times are based upon the meat itself being allowed to warm to room temp.

When pan frying, I like to do a very simple seasoning. Black pepper (coarsely ground) either a nice rubbing of a clove garlic or else a very light sprinkling of garlic powder and salt to taste. I like to go easy on the salt. Do both sides, then into a pre-heated and almost smoking heavy skillet, cast iron or else if you're Mom has excellent cookware, one of those French things made of enamelled cast iron with the really dense bottoms.

If the steak is a good steak, you don't need to add any oil as the fat in the meat will take care you. Cook as recommended for the length of minutes desired, flip over, cook other side. Remove from skillet and let rest on a plate for 5 minutes at least before serving to allow juices to go back into the meat.

Every once in a while, rather than setting out the usual condiments, I like to just have a bottle of McIlhenny's Tabasco sauce on the table to sprinkle a few drops on the steak.

i hate it when steak is still pink on the inside after it's cooked i like it well done with a nice creamy peppercorn sauce and chips

I am the Master of Disaster!!!!!!!!

"one of those French things made of enamelled cast iron with the really dense bottoms"

Le Creuset

..you shut your mouth, how can you say, I go about things the wrong way..