Re: [london.food] Steak Cooking

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From: James Bywater
Subject: Re: [london.food] Steak Cooking
Date: 15:55 on 23 Aug 2005

On 23 Aug 2005, at 15:50, Simon Wistow wrote:

> On Tue, Aug 23, 2005 at 03:34:28PM +0100, Nigel Rantor said:
>
>> 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.
>>
>
> The advice I've heard is - for an average thickness steak cook for 2
> minutes on the first side then flip until beads of juice appear on the
> upper side. Then remove and rest for a minute.

What is "average" though? I like big thick (2 inch thick) steaks  
sometimes, but a minute steak can be just as nice, cooked for 30  
seconds a side!

James

There's stuff above here

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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