None of that Kentucky shite for me. Texas all the way.
^ looks nice.
I went out for a burger, double burger, egg, double cheese, you know the stuff... T'was closed.
The wife's knocking something up now to compensate. I am hungry!
I love jambalaya. That looks great.
Looks good Snubs!
Btw what camera do you use?
^ That Jambalaya looks great... never heard of it before. You've reminded me that I haven't had a paella for as long as I can remember and I may have to rectify that now.
I rarely attempt a steak as I find them so difficult to cook and I know how controversial they can be.
Last night was no exception to my usual poor standard... I was over ambitious with the sides and hadn't fully allowed for the 'cider' factor.
The tomato sauce had been left out of the fridge and it all came out in a rush, which was a shame. My daughter - the bugger - didn't want sauce and again, couldn't keep the smirk from her face.
Looks darn good,
what's hard about cooking steaks?
Literally only needs 2 minutes both sides and done!
^^ Nice!
Did the meat require some pepper or seasoning?
^ herbs, marinating, stuff, just a catch all term. I ask because often steak (especially some cuts) can be quite tasteless, and I was wondering if the steak in picture was one such example - I don't know much about steaks, but is that a sirloin? (or something similar...) They can often be a bit tougher and with less taste than they actually look.
I've often cooked a steak and felt that I could have done better with some marinating, pre-seasoning, cooking seasoning, post-seasoning, all... The wife often marinates meat in milk to make it more tender, and it works well. I've got a mixed herbs seasoning pot which I often use while cooking (still sometimes need to add more pepper at the end). Preparing the meat seems to be a very important element of the process - as the actress said to the vicar...
Cycling should be banned!!!
I fried the steak in olive oil, with some salt and black pepper. I also like to use some chopped garlic depending on whether the daughter is watching.
I've never marinaded meat, although I do soak liver in milk before cooking. This seems to make it go nice and soft.
I think they were sirloin steaks, but I finished the pack and threw the bag out... and now the wife has gone and emptied the bin so I will never know. The steaks were a bit bland but I think maybe they'd been in the freezer too long.
The thing I find difficult about cooking a nice steak is that our hobs don't seem to pump out enough flame to get the pan really hot, so instead of a seared outside the steaks just seem to slow cook all the way through. Or maybe I just need a decent pan? I very rarely cook steak as to be honest it isn't my favourite meal by a long way and would much prefer a nice steak and kidney pie, or fish and chips.
^ I have similar problems with sirloin steaks. I suspect marination is required. Or, just buying a different type of steak that has some more fat marbling in the meat.
Some fellas here are pretty good with their steaks, and Papillion knows how to tenderise a bit of meat, so no doubt we'll be educated soon,
That's step 1 taken care of, followed by:
2/ Use good quality steak, if it needs marinating or tenderising or whatever to make it palatable you're not cooking a good steak.
3/ Bring steak to room temp before cooking.
4/ Lightly rub steak with a good oil before cooking, don't oil the skillet.
5/ Season with sea salt, not pepper which will burn and go acrid during cooking.
6/ Add steak when skillet is about as hot as it can possibly get.
7/ Turn steak 1 time and don't go past medium-rare.
8/ Rest steak for about the same amount of time as it took to cook which should be about 4 or 5 minutes unless you've completely fucked it up or it was a thick cut.
9/ Season with pepper during the resting time.
10/ Marvel at how tender and tasty a great steak is, send pic to a vegetarian with the message "it sucks to be you".
^ 11/ Have a bottle of steak sauce handy for situation #2.
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