Re: [london.food] Steak Cooking

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On Tue, Aug 23, 2005 at 03:34:28PM +0100, Nigel Rantor said:
> I still need some anecdotes for the cooking of the meaty-meat though...I 
> have a griddle pan that has served me well in the past, so I'm looking 
> for tips on what to buy and how to cook.

The advice I've heard is - for an average thickness steak cook for 2
minutes on the first side then flip until beads of juice appear on the
upper side. Then remove and rest for a minute.

Recently I've been cooking steaks in a normal (i.e not griddle) pan. I
think I like it. Especially since I can deglaze the pan with marsala
afterwards. 

As for cuts - well sirloin is 'better' but rump is more flavoursome. 

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  • [london.food] Steak Cooking Nigel Rantor 15:34 on 23 Aug 2005
    Hail all,
    • Re: [london.food] Steak Cooking James Bywater 15:44 on 23 Aug 2005
      I urge you to experiment!
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    • Bob Walker 15:45 on 23 Aug 2005
      What do you consider nice rare, well done or somewhere in between?
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    • Rev Simon Rumble 15:47 on 23 Aug 2005
      Brush the griddle pan with some oil. Wipe the steak dry with kitchen
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    • Simon Wistow 15:50 on 23 Aug 2005
      The advice I've heard is - for an average thickness steak cook for 2
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    • RE: [london.food] Steak Cooking Russell Joanne (ST) 16:37 on 23 Aug 2005
      This message is in MIME format. Since your mail reader does not understand
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    • [london.food] Sealing in juices (was: Steak Cooking) Rev Simon Rumble 16:45 on 23 Aug 2005
      The whole "seal the meat to keep the juices in" thing is a myth. It's
    • Re: [london.food] Steak Cooking - Success!! Nigel Rantor 20:12 on 23 Aug 2005
      Just a quick note of thanks, I ran out to get some ingredients from the
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