"28 Day Old Marbled Steak"
- Thread starter El Jefe
- Start date
Funky_monks
Neo-Rustic
Yes. Of course it does.
If you want to get plenty of calcium through the medium of plants, Comfrey is the thing (or borage). Finding recipies for them is probably gonna be difficult.
haven't the foggiest.
sleaterkinney
Well-Known Member
Steak is best rare and bloody imo, but you won't get bloody over here.
Try this sauce to go with it, it's great.
Bois boudrin
8ball
As seen on TikTok
I'm guessing fillet.
However you cook it, I'd recommend going a little rarer than you normally do, as you might like it. If you over-do it it's more likely to taste just like a cheap bit of rump, so if you find that you don't like it you can always get a cheap bit of rump and incinerate that instead.
I'd probably cook it as Athos suggests.
Cid
Proper break this time
I usually go saignant (bloody) with very good steaks, bleu (lightly cooked outside) occasionally but tbh it's not to everyone's taste. Rare is actually pretty eatable, even for the amateur steak enthusiast and medium-rare is about as far as I'd ever go... 2-3 minutes a side on a very hot (ideally iron) pan, bit more if it's thick.
e2a: Oh, other than warming to room temp beforehand, you need to let it rest for 5-10 mins afterwards.
e2a: Oh, other than warming to room temp beforehand, you need to let it rest for 5-10 mins afterwards.
Cid
Proper break this time
Vegetarianism leeches enjoyment from life...
Not really... I actually quite like living on a mainly veggie diet...
19sixtysix
Bring me sunshine
Heat up frying pan.
Lift up steak show it to the pan on passing and serve.
Lift up steak show it to the pan on passing and serve.
Gromit
International Man of Misery
Steak is best cooked to your own personal preference whatever that preference is. No point saying imo this is best or that is best imo. Just state your own personal preference.
Personally I'm an awkward bugger and like it 'medium to well' so that there is a pink line in the centre. Its the hardest to do so I'm impressed when people get it right.
Orang Utan
Maybe I like the misery
just give it to me - no one on this thread has a clue.
i'd griddle it for 2 minutes on a very high heat, then take it off the heat and flip it. 4 minutes later, i'd stick it on a hotplate, then deglaze the pan with a splash of wine. 3-4 minutes later it would be perfect.
i'd griddle it for 2 minutes on a very high heat, then take it off the heat and flip it. 4 minutes later, i'd stick it on a hotplate, then deglaze the pan with a splash of wine. 3-4 minutes later it would be perfect.
Kid_Eternity
Quis custodiet ipsos custodes?
...and post a photo of what you did with it. 
Kanda
Diving wanker
Fillet is rarely that marbled. He can't go rarer than he usually does, I don't think he's eaten a steak before.
Hopefully it's a good Ribeye
Put in context; most of us start off having well done steaks and gradually get more bloodthirsty as you get older. I can understand why Jefe would go safety first. Rare steak's nearly always more tender and tasty - it's whether he can deal with the texture and appearance more. Past medium's a waste for me, but each to his own.
Two minutes a side (ish), on a hot griddle. No sauce needed with something like a rib eye - just mustard and perhaps some dauphinoise potatoes
At least the fat and marbling in a rib eye should give it a little extra succulence however it's cooked. It's a little more forgiving that some cuts.
Two minutes a side (ish), on a hot griddle. No sauce needed with something like a rib eye - just mustard and perhaps some dauphinoise potatoes
At least the fat and marbling in a rib eye should give it a little extra succulence however it's cooked. It's a little more forgiving that some cuts.
Ozric
Getting older, one day at a time.
....................just 
kained&able
Here for the football.
Homemade chips, mushroom and ENGLISH mustard. No sauces, no way. Sauce is for shit steak.
... and garden peas. Nom.
steak o' poivre is one of the greatest things that was existed.
what you on about la?
dave
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