steak

growing up mum cooked the hell out of everything. I grew up with well done meats. I didn't eat steaks until I started working. I was a dad at 17 and working 2 jobs but the one thing I did do after I had set up our flat with furniture was we would always go out for dinner on a Sunday night. I...

Before starting my cooking journey I had no view on how many possibilities are there. When talking about steak there are a lot of different types of cuts, this is where all starts. From the quality of the meat which combines age with marbling to the different cuts which can decide the success...

Steak and Stilton Filo Parcels Ingredients (to serve 2) 2 thick pieces of fillet steak (mid to end of fillet) 6 sheets of ready made filo pastry 50g Stilton cheese (or other hard, blue cheese) 4 thin slices of Parma ham A dozen or so dried porcini mushrooms Yolk of one egg for egg wash. Oil...

This should be served with typical Cuban sides, black beans and rice, yuca, Pan Cubano, tostones or maduros. Yuca is great with the mojo, yuca con mojo. This is one dish where a spicy chili is used. Ingredients For the classic sour orange mojo 6 garlic cloves, peeled and chopped 1 Scotch bonnet...

Easy question How do you like yours?

This recipe is from an old BA mag. You really need a white hot CI pan to do this properly. I heat the pan on one of my propane crawfish boil burners. I've subbed rib-eye for the fillet. Ingredients For spice mixture 1 tablespoon paprika 2 teaspoons ground black pepper 1 1/2 teaspoons salt 1...

Oh, the twists and turns that led to this recipe. There's so much going on here that I decided to separate out the method for juicing the pomegranate into a separate thread. And, as you've already guessed, this qualifies for both the recipe challenge and the cook-along. First and foremost, I...

The name " a´ la Tartare, was first served in the early 1900s in Burgundy, France and was documented in The 1921 Edition of Escoffier´s Le Guide Culinaire. Photo Credit & Courtesy: Author & Photographer Philippe Germain. French Book: Visions Gourmandes. Ingredients: (for 2 ) 10 ounces...

“To learn one must be humble. But life is the great teacher.” James Joyce, Ulysses Ingredients 4 slices bacon, sliced 1 pound beef, cut into bite sized pieces 1 onion, diced 2 cloves garlic, chopped 1 tablespoon thyme, chopped 1 (15 ounce) can Guinness Draught (or 2 cups beef broth) 2 cups...

In another thread, it transpired that quite a few members buy the occasional Fray Bentos tinned pie. They seem to be a favourite of our menfolk in particular. They have been around for many many years and I suspect they have been largely superseded by chilled or frozen whole pies which are...

These are just a few unforgivable food faux pas - what food faux pas have you been guilty of lately?

Okay, as the subject line indicates, I am looking for info on what it's like to EAT the Brit dish, Steak and Kidney Pie. How it tastes, smells, varying textures, etc. As I live in Podunk America, where things like lamb/ox kidneys are more than just a little hard to come by, plus I'm just not a...

At dinner with a friend last night, she griddled a couple of steaks (which we ate with fresh veg and boiled new potatoes ... yummy!!) and we got to talking about how people like their steaks done and she mentioned she had a friend who only ever cooked steaks in the oven. Have you heard of this...

I recall eating this when I was growing up, but I've only made it a time or two, and it's been years. Lately, the adventure in my life seems to be taking a chance on bargain cuts of meat I find in the Manager's Special section of the grocery store. I'm fine with that, since I like to cook, and I...

I know this question has been asked before but when I looked back it was quite some time ago and it was before I joined this group. When you are ordering a steak or preparing one how do you like it? My husband likes his medium rare but I prefer mine to be well done. I don't like any blood in my...

Grill? Cast iron? Sous vide?

I'm a big fan of steak but I feel like I could improve my cooking technique a bit. I usually heat up my cast iron pan on high, add a bit of butter and olive oil and when it starts to sizzle I throw the steak in. I then salt and pepper it and aim for medium rare. Sometimes this results in a...