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The what I had for dinner thread

markysimmo said:
Cooking a cowboy steak currently and it's fudging massive, any tips on gadgets I can buy in future to help make sure it's cooked properly
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Meat thermometer and get a high quality cast iron griddle pan. High temp is key, must be smoooking.

Looks like yours turned out quite well, ultimately though you should be able to do it by feel...

steak_doneness_finger_test-720x716.jpg

PS where's the bearnaise, mustard or garlic butter?
 
nayenezgani said:
Meat thermometer and get a high quality cast iron griddle pan. High temp is key, must be smoooking.

Looks like yours turned out quite well, ultimately though you should be able to do it by feel...

View attachment 10111
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I thought that was a guide to see how "experienced" your new girlfriend is at first glance.

nayenezgani said:
PS where's the bearnaise, mustard or garlic butter?
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In the jar where it belongs. Steak should be medium rare with nothing to interrupt the flavour.
 
scaramanga said:
I thought that was a guide to see how "experienced" your new girlfriend is at first glance.


In the jar where it belongs. Steak should be medium rare with nothing to interrupt the flavour.
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You don't have to include the sauce in every bite, but it's nice to have on the side. Don't tell me what to do.
 
markysimmo said:
Cooking a cowboy steak currently and it's fudging massive, any tips on gadgets I can buy in future to help make sure it's cooked properly
Click to expand...

Love steaks like that.

Leave it at room temperature for 1-2 hours beforehand, heat a dry pan until it's bloody hot, throw in the steak and turn it frequently.
Almost infallable method. Most "bad steaks" are due to the meat being fridge temperature.

(Looks like you did a great job though!)
 
elyid said:
Love steaks like that.

Leave it at room temperature for 1-2 hours beforehand, heat a dry pan until it's bloody hot, throw in the steak and turn it frequently.
Almost infallable method. Most "bad steaks" are due to the meat being fridge temperature.

(Looks like you did a great job though!)
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Pretty much agree, except for the turning regularly malarkey. Think that clam Blumenthal introduced the idea and it's total nonsense.

Leave the meat alone, the less you agitate it the better it'll be. Flip once, maybe twice if you want to quickly check the second side. But a good chef will know by instinct and feel.
 
nayenezgani said:
Think that clam Blumenthal introduced the idea and it's total nonsense.
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Ha! Think that's where I picked it up from. Though in hindsight that's slightly embarrassing.
It does make it stay redder in the middle imo. which is just my preference.

Making me hungry now :)
 
elyid said:
Ha! Think that's where I picked it up from. Though in hindsight that's slightly embarrassing.
It does make it stay redder in the middle imo. which is just my preference.

Making me hungry now :)
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If it works, it works. I'm just being a taco.
 
markysimmo said:
Cooking a cowboy steak currently and it's fudging massive, any tips on gadgets I can buy in future to help make sure it's cooked properly
Click to expand...

get it out the fridge early
Season well with salt and some pepper (more than you think)
Heat a griddle pan hot with some *struggle cuddle* seed oil... once that’s sizzling it’s roughly a minute a side to seal it.
Then add butter. Butter is what helps caramelise the skin nicely and keep it most
Turn down to a medium temp
For medium rare (the right way)... it’s roughly 2 1/2 mins per CM thick steak so a a good thick steak (not the crazy thick ones) takes about 8 mins
Then leave it for a few minutes at least on a room temp plate... ideally you should leave it for as long as you cook it big I find it goes cold. It will still cool whilst having its second test so be careful
I generally take my off the what early and leave to rest more now. That way their not over cooked
I’ve tried loads of methods and randomly ended up in a tasting session with a Michelin start chef one day and we went through everything in steak!!!

there is another way using the pan to seal abs then in the oven like a roast but I’ve never done that
 
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Bedfordspurs said:
get it out the fridge early
Season well with salt and some pepper (more than you think)
Heat a griddle pan hot with some *struggle cuddle* seed oil... once that’s sizzling it’s roughly a minute a side to seal it.
Then add butter. Butter is what helps caramelise the skin nicely and keep it most
Turn down to a medium temp
For medium rare (the right way)... it’s roughly 2 1/2 mins per CM thick steak so a a good thick steak (not the crazy thick ones) takes about 8 mins
Then leave it for a few minutes at least on a room temp plate... ideally you should leave it for as long as you cook it big I find it goes cold. It will still cool whilst having its second test so be careful
I generally take my off the what early and leave to rest more now. That way their not over cooked
I’ve tried lapd sod methods and randomly ended up in a tasting session with a Michelin start chef one day and we went through everything in steak!!!

there is another way using the pan to seal abs then in the oven like a roast but I’ve never done that
Click to expand...
You really need to re-read this nonsense and correct the spelling Besfrodfurps!
 
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