Bbq

Wack61

Wack61

Member
Messages
8,787
season steak both sides with salt & pepper ,Ridged frying pan , olive oil, heat it until its smoking, turn it down , lob steak in , rub eyes as the smoke hits them , cook to taste, remove pan from heat, wrap steak in tin foil , place back in the warm pan and leave to rest for a few minutes

Alternatively, throw on barbeque, remove, take to cobbler
 
Andyk

Andyk

Member
Messages
61,130
Recognise that table and BBQ....Hope you are having fun John as very jealous now. You still renting her out until she sells buddy.
 
CatmanV2

CatmanV2

Member
Messages
48,735
Jealous too, but the grill's not hot enough. Wack, pretty close but you getter crust using a flat pan ;)

C
 
Navcorr

Navcorr

Member
Messages
3,839
Then there is personal preference to consider - how do you like yours? Somewhere between bleu and saignant for me.

Whereas, the grillardin at a well known spot in Paris advises, for the perfect steak, the use of a flaming 6' grill and two chefs. Once prepped one chef throws the steak to the other, across the grill at a height of approx. 6", the 2nd chef turns it over and returns the pass. ;)

Served with salted frites and a shallot sauce.
 
conaero

conaero

Forum Owner
Messages
34,626
Happy days for us in August 2015:

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This is where we used to go to get 4G and share it round the car, I think we even got 2 bars once!

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CatmanV2

CatmanV2

Member
Messages
48,735
Navcorr said:
Then there is personal preference to consider - how do you like yours? Somewhere between bleu and saignant for me.

Whereas, the grillardin at a well known spot in Paris advises, for the perfect steak, the use of a flaming 6' grill and two chefs. Once prepped one chef throws the steak to the other, across the grill at a height of approx. 6", the 2nd chef turns it over and returns the pass. ;)

Served with salted frites and a shallot sauce.
Click to expand...

:lol2:

As with many of the things I find with The Food Lab, cooking it 'his' way results in meat that is actually more pleasurable more well done. The classic being the reverse sear rib. Where I would normally prefer it *RARE* done reverse it's stunning tending to medium.

C
 
Navcorr

Navcorr

Member
Messages
3,839
Hhmmmnn - that sounds good. Have been using sous-vide pre-cook for friends who prefer well done. Sear as normal thereafter and the results (he says without a hint of arrogance :) ) are pretty good. Not something you can knock together at the last minute though.
 
CatmanV2

CatmanV2

Member
Messages
48,735
Navcorr said:
Hhmmmnn - that sounds good. Have been using sous-vide pre-cook for friends who prefer well done. Sear as normal thereafter and the results (he says without a hint of arrogance :) ) are pretty good. Not something you can knock together at the last minute though.
Click to expand...

I've been tempted by sous vide but there are a bit big for the occasional use I'd give it....

C
 
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