Thread: How to cook Steak Lutorial.

Am glad you enjoyed but mine needs a bit more time on the hot plate.

Originally Posted by Fondles

Am glad you enjoyed but mine needs a bit more time on the hot plate.

Yeah I was thinking the same. Looked good but still mooo'in in the middle.

And lamb tastes like dogmeat lol

That 'gravy' thing too.

Is it still 1972?

You 3 have no culture whatsoever

Originally Posted by Dillinger

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





Bellisimo

Cheers nobber

Dillisherous.

Great work.


Got about 15 kilos of tandoori chicken marinating in the fridge for tomorrow night.

Reckon a mint yogurt dip, nans and pilau rice will be the go right around Beer O'clock.

Thing is though, Yolida yoghurt and just mint costs way less and is hugely better.

But now you mention it...it always tastes like unhealthy sugary shit in Indian Restaurants in the UK too. And the only non-white people in them are serving.

I've also been in rounds in Bangkok where the only people not drinking Guinness are Irish.

Thinks...

^ If you just add chopped mint, then you don't get the acid kick from the vinegar.

I'm guessing 94% of posters here are unhealthy bastards like me.

Trust me on this one. It truly replicates the Indian stuff you get in the restaurants in the UK.

Originally Posted by Bogon

Trust me on this one. It truly replicates the Indian stuff you get in the restaurants in the UK.

Oh, no doubt.

People who eat well done steaks are losing out. I like them medium rare. Lamb too.

I don't like rare, something about the blood making the chips soggy!!

Reminds me, I've got two, not very thick fillet steaks in the fridge, will make a green pepper sauce and use nice fresh crusty bread to dip.

Originally Posted by patsycat

People who eat well done steaks are losing out. I like them medium rare

If you get a well marbled steak like a NY strip they're nice well done. IMHO

^ Disagree there Dilly. May not have the spending power, but I never scrimp and save on shoes or food.

The secret is in the sear. Anything over a medium to medium-well is cremated. The marbling should (will) be rendered down by that temperature no matter what the cut.

To prove this. I have watched the last 7 series of Masterchef US.

You fucking ruined that steak 'uigi... should taste of meat, not French fanny batter

Need some Lea & Perrins in the butter and garlic...and a thicker steak.

Raw meat no thanks,thats not cooked enough for my dog he would knock it back.

Well done or nothing.

Originally Posted by bobo746

Well done or nothing.

Then don't bother with steak. I would suggest a piece of old shoe leather instead.

I have to assume imported (Aussie) steak was used? Thai beef is only fit for making boots.

Is marinade required or just superfluous in this case? I like mine rare too.

Originally Posted by chassamui

I have to assume imported (Aussie) steak was used? Thai beef is only fit for making boots

Ohhhhh fuck, you just had to post that didn't you...

Jeff will be along now to tell us about pre-conditioned eurocentric ideology being the only reason disconnected Farangs think imported beef is superior to local product. And he'd be right, if we're only talking about boot making. As far as eating goes, there's a reason no good steakhouse in this country uses local beef. It's total shit.

Thanks for the green confirmation Lulu. Argentinian steak is good too.

Another masterpiece Luigi. You sure as hell know how to cook. I have always wanted to adopt a son like you.

Well that started pretty normal but then got creepy as fuck real quick!