Steak Dinners
- Swervin_Mervin
- Posts: 4786
- Joined: Wed Apr 11, 2018 8:58 pm
Re: Steak Dinners
Chimichurri is my favourite with steak. I'd rather that than mustard. Otherwise I'd have it plain served in it's own buttery basted juices.
With chips. And a slice of buttered bread obvs. Chip butties dipped in steak juices are awesome.
With chips. And a slice of buttered bread obvs. Chip butties dipped in steak juices are awesome.
Re: Steak Dinners
Yep, I’m with you on that one Rev. Although I like roasting cherry tomatoes garlic with balsamic so the meat juice, garlic butter and balsamic combo’s to die for.NotoriousREV wrote: ↑Sat Nov 30, 2019 12:04 pm As well as being a “don’t overcook steaks” nazi, I’m also a devout anti-sauce nazi when it comes to steak. Mustard is allowed/encouraged, as is a light “gravy” of melted butter mixed with the juices.
I’ve just gone and bought some fillet...
Re: Steak Dinners
I was always a fan of basting the steak in butter at the end of cooking then crumbling a bit of Roquefort over it.
Not had steak or Roquefort in more than a year. Probably miss the cheese more than the steak tbh .
Not had steak or Roquefort in more than a year. Probably miss the cheese more than the steak tbh .
An absolute unit
Re: Steak Dinners
Smoked sea salt to season before cooking on the griddle pan gives a hint of that charcoal taste
I'm off down the butchers before they close
I'm off down the butchers before they close
Re: Steak Dinners
Nefarious wrote: ↑Sat Nov 30, 2019 10:54 am Anyone got any particularly clever or innovative accompaniment/sauce recommendations?
My classic is with a potato dauphoise, candied carrots and a port butter sauce.
Recently been doing a chimichurri sauce with roasted sweet pots in a tomato and chipotle rub.
Blue cheese and caramelized red onions, on sourdough toast is pretty good too.
Damn - making myself hungry now
I'm a sucker for béarnaise sauce. I like dauphinoise potatoes or sweet potato mash and some roasted veg. Chimichurri is awesome with steak too.
Re: Steak Dinners
Untarnished with butter, taters with garlic and some samphire as the baby Jesus intended.
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- DeskJockey
- Posts: 4808
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Re: Steak Dinners
Quite sure he didn't eat steak and certainly didn't have access to potatoes.
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Driving a Galaxy far far away
Driving a Galaxy far far away
Re: Steak Dinners
Oh come on, cows and potatoes must have been around for thousands of years.
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- DeskJockey
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Re: Steak Dinners
Yes. However potatoes are native to the Americas and didn't come to the rest of the world until Columbus brought them back. Also, given Jesus's background chances are that any cattle his family would have had access to would be cherished for dairy, not steak. And finally, as he grew up Jewish, mixing dairy (butter in case you need it clarified) and meat is a no-no.
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Driving a Galaxy far far away
Driving a Galaxy far far away
Re: Steak Dinners
Hmm, how about a slice of Buffalo meat with a yam then
Didn’t realise about the dairy rule. Must say I don’t really know what is it isn’t kosher.
Didn’t realise about the dairy rule. Must say I don’t really know what is it isn’t kosher.
How about not having a sig at all?
- integrale_evo
- Posts: 4523
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Re: Steak Dinners
If he can come back from being dead I'm pretty sure he could have magiced up some spuds
Cheers, Harry
- DeskJockey
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Re: Steak Dinners
I suppose, if you believe the Mormons, he could have brought them back when he went to America.integrale_evo wrote: ↑Sat Nov 30, 2019 2:15 pm If he can come back from being dead I'm pretty sure he could have magiced up some spuds
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Driving a Galaxy far far away
Driving a Galaxy far far away
Re: Steak Dinners
Easy peasy. Chimichurri is just coriander, parsley, red onion and chilli, roughly chopped with red wine vinegar and olive oil to loose paste consistency, plus salt and pepper.
The tomato and chipotle rub comes out of a packet, but some sort of mix of smoked paprika, cumin and onion powder would do just as well. Start the sweet pots in the microwave, cover in butter and salt and bake whole for 30 mins or so. Then dice and cover with the rub and bang em back in for 30-40.
Serve with a robust salad and sour cream.
Just one note on the steak itself - I'm a big fan of using salt to draw out additional moisture from meat. It tenderises and helps the mailard reaction (more meaty, caramelly flavours). Start a few hours before cooking, pat thoroughly dry with kitchen roll and cover generously with salt. When you're ready to cook, pat thoroughly dry again, lightly oil and cook in a dry pan.
"If everything seems under control, you're just not going fast enough"
Re: Steak Dinners
And just to annoy you non-saucers, here are a few other tried and tested awesome offerings:
Camembert and truffle cream sauce
Diane sauce (black pepper, mushrooms, brandy, beef stock, cream)
Stilton and stout
Dijon butter/cream sauce and a poached egg (with sauted pots)
Puy lentils, carrots and leeks in chicken stock, served with baked potatoes and garlic creme fraise
With sauted onions and peppers in a mustard chilli sauce, served with deep fried sweet potato wedges
Lemon caper brown butter sauce, with sauted pots and white asparagus
Steak stuffed with smoked oysters in a hot cucumber and wild garlic sauce
Camembert and truffle cream sauce
Diane sauce (black pepper, mushrooms, brandy, beef stock, cream)
Stilton and stout
Dijon butter/cream sauce and a poached egg (with sauted pots)
Puy lentils, carrots and leeks in chicken stock, served with baked potatoes and garlic creme fraise
With sauted onions and peppers in a mustard chilli sauce, served with deep fried sweet potato wedges
Lemon caper brown butter sauce, with sauted pots and white asparagus
Steak stuffed with smoked oysters in a hot cucumber and wild garlic sauce
"If everything seems under control, you're just not going fast enough"
Re: Steak Dinners
Not "seasoning" as such - the salt draws out a load of water and then gets mopped up with the kitchen roll. Final result doesn't taste salty at all, and still needs seasoning at the end.
"If everything seems under control, you're just not going fast enough"
Re: Steak Dinners
Nef is correct Dinny.
Let the steak come up to room temperature and salt it before you start cooking is the way to go. It tenderises the meat and really helps with the browning on the sear.
Also as Carlos says, using smoked salt does make a difference if you’re using a pan.
Let the steak come up to room temperature and salt it before you start cooking is the way to go. It tenderises the meat and really helps with the browning on the sear.
Also as Carlos says, using smoked salt does make a difference if you’re using a pan.
An absolute unit
Re: Steak Dinners
Don’t worry Zed, I know how to cook a steak...ZedLeg wrote: ↑Sat Nov 30, 2019 5:12 pm Nef is correct Dinny.
Let the steak come up to room temperature and salt it before you start cooking is the way to go. It tenderises the meat and really helps with the browning on the sear.
Also as Carlos says, using smoked salt does make a difference if you’re using a pan.
@Nef - why should I try to draw moisture out of the meat before cooking?? Serious question. I know you know what you’re talking about...
Re: Steak Dinners
This made me laugh more than it should of. JESUS BREAKS ALL THE RULES!integrale_evo wrote: ↑Sat Nov 30, 2019 2:15 pm If he can come back from being dead I'm pretty sure he could have magiced up some spuds
I'm very simple when it comes to steak. Part dry, bit of salt, bit of pepper, Fry it hot and fast, let it rest for a few minutes, then fucking devour it.
No sides as when I get steak, it's typically a big one that fills the plate.