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On Tue, 23 Aug 2005, Nigel Rantor wrote: > Bob Walker wrote: >> On Tue, 23 Aug 2005, Nigel Rantor wrote: >> >> What do you consider nice rare, well done or somewhere in between? > > rare. maybe not completely blue, but rare... > good good. we dont want no heretics here. :) >> the main thing is heat. lots of it. You want to sear the outside of the >> steak cause thats where all the nasty stuff possibly is. >> I cook steak by whacking a frying or griddle pan on high heat and wait >> till its smoking. > > Excellent *makes notes* > >> Take the steak season with pepper and salt if you like. Throw it into the >> pan cook one side for about 1 minute. flip cook the other side for a >> minute. your steak is done. prefably served onto a warm plate so it doesnt >> lose its heat. This should have seared the outside and heated the middle >> and should produce a rare steak. obvioulsy cook longer if you like it >> other ways. > > Great, so no moving it around while it's on there then? Just let it sit tight > until time to turn? > yep. >> As for what type of steak. Filet steak is always good. Sirloin is the next >> best. Rump is fine if you dont want to speand lots of money. I prefer my >> steaks about an inch thick so you get lots of rare flesh. >> >> one day I want to try a kobe beef steak. which is supposedly the best. > > I will be starting with cheapo and work my way up...so prolly sainsburglers > or some such place will be supplying me until I can cook it, then I'll go to > my butcher up the road... > your butcher probably has rump cheaper than a supermarket. or if not it will certainly be of the same price but a better quality. also a butcher is more lieklto cut it to the size you want. > -- Bob Walker http://www.randomness.org.uk/ Very few things dont taste good once deep fried.There's stuff above here
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