Re: [london.food] Steak Cooking - Success!!

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Just a quick note of thanks, I ran out to get some ingredients from the 
sainsburglers downstairs (literally, it's like having BIG cupboards) and 
got to cooking.

Got a rump steak that looked rather nifty, some green leaves, organic 
vine-ripened tomatoes and some cucumber.

Salad was covered in the chunkily chopped tomatoes and cucumber, 
teeny-tiny bit of olive oil and vinegar on the top.

Cooked the steak and it went great, 2 mins per side, groovy griddle 
lines an' all.

I made that simple mustard sauce that Rev pointed out, mixture of dijon 
and grainy dontchaknow.

The steak was, quite frankly, wonderful...obviously the amount of hunger 
I had managed to build up probably helped but it was great. I shall now 
have to go uy some steak knives.

Cheers all...

   n

• (no message)
  • [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
      • too deep to show

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