Photo of your dinner (vol 2)
Discussion
I really should drop out of this thread. I am absolutely bloody useless at photography.
I will post this photo because it features the best steak that I have ever eaten.
I used Heston Blumenthal's method of frying. This involves getting the oil as hot as absolutely possible, and then turning the steak every 15 seconds. As an experiment, my steak was salted this morning, my wife's wasn't. Mine was definitely jucier.
I would usually do a black pepper sauce with steak, this time I didn't. I will never do a sauce with a steak again. No sauce could add anything to a properly prepared piece of good steak.
My wife has never liked steak, or beef. She cut her steak in half before we cooked it, and put the other half in the freezer. She cleared her plate and has now said that we should buy some more in the next week or two. In the past I have only managed to have steak at home two or three times a year.
The cut is Aldi's 28 day dry aged steak.
I will post this photo because it features the best steak that I have ever eaten.
I used Heston Blumenthal's method of frying. This involves getting the oil as hot as absolutely possible, and then turning the steak every 15 seconds. As an experiment, my steak was salted this morning, my wife's wasn't. Mine was definitely jucier.
I would usually do a black pepper sauce with steak, this time I didn't. I will never do a sauce with a steak again. No sauce could add anything to a properly prepared piece of good steak.
My wife has never liked steak, or beef. She cut her steak in half before we cooked it, and put the other half in the freezer. She cleared her plate and has now said that we should buy some more in the next week or two. In the past I have only managed to have steak at home two or three times a year.
The cut is Aldi's 28 day dry aged steak.
don4l said:
I used Heston Blumenthal's method of frying. This involves getting the oil as hot as absolutely possible, and then turning the steak every 15 seconds. As an experiment, my steak was salted this morning, my wife's wasn't. Mine was definitely jucier.
That looks perfect, all of it!So, you kept the pan on red hot during the cooking, and turned it every 15 seconds?
And how long did the steak take in total please?
And did you then rest it or just put it on the plate?
Ta
don4l said:
This involves getting the oil as hot as absolutely possible, and then turning the steak every 15 seconds.
I would usually do a black pepper sauce with steak, this time I didn't. I will never do a sauce with a steak again. No sauce could add anything to a properly prepared piece of good steak.
I do the same cooking method, although I oil the steak and use a cast iron griddle. Never had a bad steak yet - and yes, steak should never be sauced.I would usually do a black pepper sauce with steak, this time I didn't. I will never do a sauce with a steak again. No sauce could add anything to a properly prepared piece of good steak.
Adenauer said:
don4l said:
I used Heston Blumenthal's method of frying. This involves getting the oil as hot as absolutely possible, and then turning the steak every 15 seconds. As an experiment, my steak was salted this morning, my wife's wasn't. Mine was definitely jucier.
That looks perfect, all of it!So, you kept the pan on red hot during the cooking, and turned it every 15 seconds?
And how long did the steak take in total please?
And did you then rest it or just put it on the plate?
Ta
Next time, I will buy a thicker piece, and share it with my wife. This cooked so quickly that the temperature probe couldn't keep up. One second it was reporting 42C, the next it said 57C. I was aiming for 55C.
I don't use a temp probe on steaks as they are not reliable for that, I only use them on joints. For a steak it's easier to use the touch method :
http://www.thekitchn.com/quick-tip-how-do-you-tell...
http://www.thekitchn.com/quick-tip-how-do-you-tell...
shakotan said:
don4l said:
This involves getting the oil as hot as absolutely possible, and then turning the steak every 15 seconds.
I would usually do a black pepper sauce with steak, this time I didn't. I will never do a sauce with a steak again. No sauce could add anything to a properly prepared piece of good steak.
I do the same cooking method, although I oil the steak and use a cast iron griddle. Never had a bad steak yet - and yes, steak should never be sauced.I would usually do a black pepper sauce with steak, this time I didn't. I will never do a sauce with a steak again. No sauce could add anything to a properly prepared piece of good steak.
Adenauer said:
Thanks don, I'll try it tonight.
Those potatoes looklidl lovely, am I right? 
Yes. They were very nice, but I wouldn't have them with steak again.Those potatoes look
I'm currently reading this book
It is all about flavour pairings and it has made me think about taste a lot more objectively than I used to.
The steak went very well with the slightly caramalised onions. It also went brilliantly with the fried tomato. It also went with the stilton/mushroom. The giant prawn looked great, but it added nothing to the dish. It would have been fine as a starter.
I think that chips, or more tomato would have worked better.
It will be interesting to see if you get a similar result tonight.
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