Re: [london.food] Steak Cooking

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James Bywater wrote:
> I urge you to experiment!
> 
> In the past I have done alright by just rubbing a bit of olive oil,  
> salt and pepper onto the steak, and putting it on the griddle pan for  a 
> couple of minutes each side. Of course, it depends on how thick  your 
> steak is and how you like it cooked, I can't give you any hard  and fast 
> rules on that.

Okay, simple at least. How hot for the pan though? Are we trying to cook 
it as quickly as possible?

> My favourite is steak and chips with Bearnaise sauce. But I'm  hopeless 
> at making the sauce so I tend to eat this in restaurants.

Yes, bearnaise is my fave too, but I'm going to wait until I can cook a 
steak well before buggering about with sauces.

> James
> 
> On 23 Aug 2005, at 15:34, Nigel Rantor wrote:
> 
>>
>> Hail all,
>>
>> I had thought this had been discussed recently but can't find any  of 
>> the messages.
>>
>> I love steak. I haven't ever really cooked it though, but I'd like  
>> to. So, what am I going to have o do to get a nicely done steak eh?
>>
>> I'm thinking of something like a sinple steak salad, some green  
>> leaves with perhaps some tomatoes and cucumber as a nice fresh bed  
>> with a decently cooked steak sliced up on top of it and dressed in  
>> something simple...
>>
>> 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.
>>
>>   n
>>
>>
> 
> 

• Re: [london.food] Steak Cooking James Bywater 15:44 on 23 Aug 2005
  I urge you to experiment!
  • Nigel Rantor 16:04 on 23 Aug 2005
    Okay, simple at least. How hot for the pan though? Are we trying to cook
    • Rev Simon Rumble 16:11 on 23 Aug 2005
      As hot as possible, but depending on how long you intend to cook it.=20
• Bob Walker 15:45 on 23 Aug 2005
  What do you consider nice rare, well done or somewhere in between?
  • Nigel Rantor 16:09 on 23 Aug 2005
    Excellent *makes notes*
    • Rev Simon Rumble 16:13 on 23 Aug 2005
      Depends. If you're using a griddle pan, probably don't move it because
      • too deep to show
    • Bob Walker 16:13 on 23 Aug 2005
      good good. we dont want no heretics here. :)
    • James Bywater 16:13 on 23 Aug 2005
      Right, I think moving it around is a bad idea. If you have a griddle
• Rev Simon Rumble 15:47 on 23 Aug 2005
  Brush the griddle pan with some oil. Wipe the steak dry with kitchen
  • Rev Simon Rumble 15:53 on 23 Aug 2005
    I should point out that I take the French approach to steak: you should
• Simon Wistow 15:50 on 23 Aug 2005
  The advice I've heard is - for an average thickness steak cook for 2
  • James Bywater 15:55 on 23 Aug 2005
    What is "average" though? I like big thick (2 inch thick) steaks
• 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

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