Re: [london.food] Steak Cooking

[prev] [thread] [next] [lurker] [Date index for 2005/8/23]

On 23 Aug 2005, at 16:37, Russell Joanne (ST) wrote:
> OK I've never written on here before but I LOVE steak too so here  
> goes...
>
> My favourite steak sauce - when the steak is cooked take it out of  
> pan (meat should be left for a few minutes so juices settle into  
> meat or something).  Meanwhile add a glob of butter to pan..  Add a  
> dash of red wine or sherry or port or brandy *insert alcohol of  
> choice here!*.  100 ml of stock (beef cubes are fine) to follow  
> along with half a teaspoon of dijon mustard and generous shake of  
> paprika.  Add dash of cream, pour over steak and serve.
>
> Totally lovely.  And one of the only things I can cook.
>
> :)
I should mention that something I almost invariably do is pour some  
water onto the griddle just after I take the steak off, let it bubble  
away, and then pour it over the steak (or mashed potato :-). I don't  
know why I do it, I just thought it seemed like a good idea, and it  
certainly tastes good :-)

James

• 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
  • Re: [london.food] Steak Cooking James Bywater 16:48 on 23 Aug 2005
    I should mention that something I almost invariably do is pour some
• [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
  • Greg McCarroll 21:20 on 23 Aug 2005
    good steak doesn't need steak knives, you can just let a normal knife
    • Nigel Rantor 00:06 on 24 Aug 2005
      You haven't seen the knives my flatmate bought all those years ago in

Generated at 00:12 on 25 Aug 2005 by mariachi 0.41