Medium steak please.

[Peter]

Have you done much roasting?

 

It is straightforward, you do need to calculate the cooking time properly to get it right.

 

I do the three step method, a short hot sizzle, a longer cook at a lower temp, and then a proper rest. That gives you time to finish the roast potatoes and Yorkshire puds, cook the veggies and make the gravy.

[RobRainford]

My dad did a steak florentine the other week. A big chunk of sirloin about 4 steaks thick (I think). you sear it in the pan then get the raclette hot stone out and then slice the meat and cook it to how you like on that. Fantastic way of doing steak!

[Matthew Arnold]

We get our fillet steaks from the local butcher but we don't buy the full on fillet unless it is a special occasion. If it is just us eating it we get two Fillet tails ( ends which are too small for steaks but too big and good for mincing) and cut them in half.

[Taupotreeman]

Taupo beef for us. Grass fed, local and just won some awards for something or other. Angus Charolais cross.

 

 

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[Lee Winger]

She uses both, together not sure why?? but they taste great

 

Because she knows what shes doing, butter burns quick but has great taste, you add the oil to stop the butter burning, its a good restaurant trick

 

I do the same thing

[Lee Winger]

I used to eat rib-eye steak, then I found out about fore-rib roasting joints.....

 

 

Now your talking, I buy two a year 30 to 40 days hung, wing rib or fore rib, we usually get a 4 rib joint, I think I'll get one next week....

[firewoodman]

I always get 28 day matured sirloin 25mm or thicker with plenty of marble fat running through

 

marinate in Worcestershire sauce, salt pepper and small amount of chillie peppers for 3 hours in a fridge.

 

take out of fridge and bring to room temp before cooking under a low heat grill (120 C ) for 20-25 mins, turning regularly ( low and slow creates a soft cooked meat)

 

serve with potato wedges, fried onions, mushrooms, onion rings and a pepper sauce ( diane sauce if I can find one too)

 

must have a jack daniels sauce for dipping too

 

Nice bottle of corona or Rose wine to wash it down

 

lets be fair, its never just one bottle of corona

 

 

I can never seem to cook steak quite right on any of my BBQs though

[Lee Winger]

My steaks come out perfect on the bbq, but not so well in the frying pan, I love that bbq pit in your avatar, I saw a Texan one on a yank cooking show

[firewoodman]

My steaks come out perfect on the bbq, but not so well in the frying pan, I love that bbq pit in your avatar, I saw a Texan one on a yank cooking show

 

it is probably the same one, its from the salt lick in driftwood texas, never been, but god help me if I do go!!!

[Gnome]

it is probably the same one, its from the salt lick in driftwood texas, never been, but god help me if I do go!!!

 

Think I would need a stretcher for that place mmmmmmmmm