making a steak great

[rutabowa]

but I DIDN'T HAVE A GOOD STEAK goddamit!!

 

[rutabowa]

anyway i like sauce on things

 

[tarannau]

but I DIDN'T HAVE A GOOD STEAK goddamit!!

That's fairy muff. Sauce away on shitter steaks.

 

[wayward bob]

i find a couple of huge mushrooms fried alongside the steak (but for longer) adds just the right juiciness and sweetness, no other sauce needed. Chips. English mustard. Sorted.

<drooooool>

 

[tarannau]

Or stick whopping field mushrooms in the oven, smothered in butter and a sprig of thyme. Bloody gorgeous.

 

[tommers]

olive oil, garlic and crushed black peppercorns - pressed into the steak on both sides. Leave it to marinade for a few hours.

Dry fry it to preference,then a bit of red wine into the pan. Take the steak out after a minute, reduce the wine and pour over the steak.

Serve with gratin dauphinoise and fresh spinach.

Works every time.

 

[Mrs Magpie]

I had a fabulous steak in a local restaurant on friday. Tender, full of flavour, seared on the outside, bloody on the inside. Absolutely divine.

I asked the waiter to ask the chef what he did to make it so damn good - and his answer?

He used good, well hung steak and chucked it on the griddle for about 1 min each side. No seasoning, no fucking about

And there you have it. Start with a good quality (not supermarket) steak in the first place. You can't make a silk purse out of a sow's ear.

 

[tommers]

And there you have it. Start with a good quality (not supermarket) steak in the first place. You can't make a silk purse out of a sow's ear.

or polish a turd.

 

[STFC]

Mmm, I really fancy a nice juicy steak tonight after reading this thread.

I usually rub a bit of Colman's mustard powder on both sides then chuck it in a very hot pan for a minute or so each side. Serve with proper chunky chips, peas and a nice big dollop of English mustard on the side of the plate.

Half a grilled tomato optional, if you want the authentic 80s Beefeater experience.