Re: [london.food] Steak Cooking

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On 23/8/2005, "Rev Simon Rumble" <simon@xxxxxx.xxx> wrote:

>cook for about three minutes.  Turn
>and cook three minutes more.  Take the steak off and rest for five
>minutes.  Serve.

I should point out that I take the French approach to steak: you should
be able to still hold a conversation with it on the plate.  Others might
like it cooked more than blue.  And cooking time depends on the size of
the steak.  Don't be afraid to chop into the steak to see how well
cooked it is.

• 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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