Beebo
Firm and Fruity
- Location
- Hexleybeef
That was a bit of a Boo Boo.
Cooking steak blue
- Thread starter Cycling Naturalist
- Start date
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Aperitif
Meme bar
- Location
- ...I don't have much idea - really.
Dacia best effort? There's trouble brewin'...
martint235
Dog on a bike
- Location
- Welling
Now we're talking!! Bit of ground pepper on it, possibly a pinch of salt.A blue steak should be warm in the middle.
Once in my Dads restaurant a customer asked for her steak raw. He cut the steak off the joint, trimmed it up and served it ...
I really like rare steak and I'm just grateful that restaurant chefs can manage it cos every steak I do at home comes out somewhere between a generous well done and a visit from the Fire brigade.
Cubist
Still wavin'
- Location
- Ovver 'thill
Steak chez Cube: Room temp steak (Fillet, Rump or hung Roe Backstrap- others need a little longer for various reasons) heat griddle until smoke alarm goes off, (my griddle takes on a dull blueish white effect when it's ready) brush steak with a smear of olive oil and then add a generous shake of salt and grind of pepper.
Slap steak onto griddle and seal for a minute each side. Remove steak and wrap in foil, rest it for 5 mins minimum. Finally, use blowtorch to crisp any fat and serve.
It'll be warm in the middle.
I introduced the kids to Roe venison a while ago, using the backstrap (loin or fillet) from a young Doe which when cooked as above took no cutting, you could actually scrape the meat away from the steak.
Slap steak onto griddle and seal for a minute each side. Remove steak and wrap in foil, rest it for 5 mins minimum. Finally, use blowtorch to crisp any fat and serve.
It'll be warm in the middle.
I introduced the kids to Roe venison a while ago, using the backstrap (loin or fillet) from a young Doe which when cooked as above took no cutting, you could actually scrape the meat away from the steak.
snorri
Squire
- Location
- East coast, up a bit.
Simple. All steak should be minced, cooked and simmered for an hour or two in gravy made from an Oxo cube to ensure consistent flavour and temperature throughout.
Steak mince and tatties, ye cannae whack it.
Steak mince and tatties, ye cannae whack it.
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subaqua
What’s the point
- Location
- Leytonstone
I told my missus I wanted crocodile steaks and to make it snappy . ba dum tish , yes I am here all week.
None of yer poncey stuff here - if it ain't well done, it ain't cooked.
If steak is well done it's ruined!
Fnaar
Smutmaster General
- Location
- Thumberland
Miss Goodbody has just ordered one of those from Anne Summers
Cubist
Still wavin'
- Location
- Ovver 'thill
Makes sense. You can show her your rump and say fillet.Miss Goodbody has just ordered one of those from Anne Summers
Now that is a really good link............thanks.
I think if I ask my normal butcher those questions he would blank me..........but it is very interesting.
OP
OP
Cycling Naturalist
Guru
- Location
- Llangollen
I knocked up some mince in a spicy tomato sauce on Sunday. I've stuffed it into some sort of mini cannelloni, and am doing it on a bed of spinach with crème fraiche and crumbled left over stilton. We've still got plenty of Gardener's Delight, and I've done a simple vineagrette for the salad. I might knock up some garlic bread toasts.
MossCommuter
Guru
- Location
- Salford
How was it? Is it something you eat regularly?
I've only eaten kangaroo once and it was horrid, hence only once.
