Thread: How to cook Steak Lutorial.

Important bits. Let steaks sit at room temp for an hour first.

Crush a garlic clove then melt a big knob of butter on it, add thyme or rosemary.



Rub salt and cracked black pepper on yer meat.



Heat up a big load of olive oil in a pan to very fookin' hot. Add some sliced onions.

Get yer stopwatch ready.


Brush on yer melted garlic butter and place that side down. Brush the other side with the garlic butter.

30 seconds and turn. Brush again.

repeat twice so each side gets brushed twice and gets 2 lots of 30 seconds cooking.


Remove to a plate to rest.



Get your spuds n gravy ready.



Main Mrs. went for a T-Bone.



I went for a striploin.







Quick. Easy. Delisherous.

Do 2 lots of 45 seconds each side if homosexual.

Looking good you skippy little scamp.

I'm hoping this resort will provide something similar in the next 30 minutes.

555


Where are ya CJ?

^

I would not be posting that stuff up again fella.


Every-person clicking on it can see your name and details.

Mastercard EH.

^^
Take that link off .

Originally Posted by Thedogsbollix

Every-person clicking on it can see your name and details.

Mastercard EH.

New Alfa Romeo 4C arriving Tuesday.

Cheers CJ bud.

Just ordered room service for you and an extra bed mate, thank me laters

Originally Posted by David48atTD

A 'BLUE' steak, aka cut it's horns off, wipe it's ass, hover near a hotplate for 30 secs has never appealed to me.

Why bother cooking it?

Garlic butter caramelized crust.

My way of cooking steaks basically follows how Marco Pierre White does his. Of all the "celebrity chefs" out there, this is the guy who's videos I watch to learn from.

1. Bring steaks to room temp.
2. Rub a little olive oil onto the steaks. Never oil the pan, oil the steaks.
3. *Season with sea salt.
4. Get a thick based skillet red-hot.
5. Steaks in, turn once only.
6. Cooking time depends on steak thickness and desired done-ness but never take good steak past medium rare!.
7. Rest steaks for a few minutes before serving.

*Add whatever seasoning you want but personally I only ever add fresh ground sea salt and never cracked pepper, which tends to take on an acrid flavour when it hits a smoking hot pan. I add the pepper while the meat is resting which acts as a timer too. When the cracked pepper has dissolved into the steak, it's time to hook in.

Everyone has their tried and trusted method, whatever works for them is fine. Just never ever go past medium rare with quality beef!!!!.

*licks lips*

Luigi is Headworx teaching you the MasterChef how to cook how dare he ,

Turn once only, rest after cooking. Otherwise fine. I suppose I'm from the Marco Pierre school.

I have a spoon and believe it is a teaspoon. Are members here able to tell me what its function is, please ? I also have a thing called a fork. Any ideas ?

^
I think it's called Cutlery but don't tell anyone ,

Originally Posted by snakeeyes

Luigi is Headworx teaching you the MasterChef how to cook how dare he ,

555

Sir Headworx, Snakey.... Sir Headworx.

Originally Posted by snakeeyes

I think it's called Cutlery but don't tell anyone ,

Don't tell LT for fucksake, best spork in Thailand.

Pic is from walmart looooooool

But still, if ya tried it Luidiot, you would ejaculate.

Originally Posted by snakeeyes

Luigi is Headworx teaching you the MasterChef how to cook how dare he ,

Far from it, he knows how to cook steak and I was just giving a slightly different variation that is also fail-proof. Same result though.

Now if it was cooking the perfect scrambled eggs being discussed here, the knives might come out .

Originally Posted by Headworx

Now if it was cooking the perfect scrambled eggs being discussed here, the knives might come out

That's a classic cooking test...

Originally Posted by Thedogsbollix

^

I would not be posting that stuff up again fella.


Every-person clicking on it can see your name and details.

Mastercard EH.

As if I give a fuck.

Carry on.

^^It's been mentioned so many times I believe it to be true, when the top restarauntuers are interviewing potential chefs they often ask them to make scrambled eggs.

Originally Posted by Headworx

^^It's been mentioned so many times I believe it to be true, when the top restarauntuers are interviewing potential chefs they often ask them to make scrambled eggs.

It's all about ingredients, temperatures and timing. 10 seconds changes a perfect batch into rubber.

Followed those instructions to the letter today with a ribeye and
Lamb leg steak





Bellisimo

Cheers nobber

Gotta hand it to those greasy wops