| Author |
Thread Statistics | Show CCP posts - 2 post(s) |
Planks
Unjustified Ancients of MuMu
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Posted - 2010.09.11 16:58:00 -
[1]
Got some quality steaks from work, but the steak is only the half of it.
Steak with blue cheese sauce, peppercorn sauce, red wine gravy? Any must have cooking tips for these sauces?
Also accompaniments? Thinking fries, onion rings and garlic mushrooms.
Bon appitite!  |
Planks
Unjustified Ancients of MuMu
|
Posted - 2010.09.11 18:11:00 -
[2]
 Originally by: CCP Adida
Edited by: CCP Adida on 11/09/2010 18:06:09
If you are doing stove top here's a good recipe. You will need a frying pan you can put in the oven.
Put a dry rub on both sides of the steak and let it set to room temperature
Turn your oven on to 400 degrees Fahrenheit
Put the pan on a burner on high.
Add a little olive oil to the pan and make sure it's hot
Fry the steak 1 minute on each side
Throw 1/2 cup of red wine in the pan and immediately put it in the oven
Let it sit for 5-10 minutes (depending on the thickness of steak and how well you want it done)
It makes a great red wine sauce when you do that.
CCP Adida, that sounds devine! |
Planks
Unjustified Ancients of MuMu
|
Posted - 2010.09.11 19:24:00 -
[3]
Originally by: Istvaan Shogaatsu
What a coinklydink. I was going to post this in the hungry criminals thread, but this thread is far more topical.
EAT YOUR HEARTS OUT
12oz angus t-bone, done medium-well. I hate rare with a passion. When I eat meat, I want to taste two things: meat and fire. Not blood. Spices used include a *minimal* amount of steak seasoning, sea salt and pepper.
Accompanying it are baked roast potatoes with sea salt, butter and oregano.
The green salad is lettuce, green onion, sour cream, vinegar, salt+sugar.
The red salad is red cabbage with onions in garlic dressing.
Agreed! Par cooking a steak so only its sides are burnt, but the insides are just a pure bloodied raw mess is a macho thing. For me, cooked outside and slightly pink inside under the cut of the knife is how it should be. Maybe I'm just getting old, but I like my steaks cooked with technology that has taken centuries to perfect. Leave the raw dripping blood cuts to the velociraptors.
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