Quick, numpty fillet steak question...
Discussion
Advice re oiling the steak rather than the pan is of course all wrong, however where would we be if we all agreed?
I'll bet that town-to-town and house-to-house in acknowledged centres of gastronomic excellence there is violent disagreement: each convinced theirs is *the* definitive variant.
Spend a lifetime exploring, is what I say.
I'll bet that town-to-town and house-to-house in acknowledged centres of gastronomic excellence there is violent disagreement: each convinced theirs is *the* definitive variant.
Spend a lifetime exploring, is what I say.
Mobile Chicane said:
Advice re oiling the steak rather than the pan is of course all wrong, however where would we be if we all agreed?
Who still uses oil? I have a really, heavy tefal griddle pan - that is non-stick. No oil necessary.
I tend to prefer rib-eye over fillet and find if I choose a nicely marbled piece there is enough fat to lubricate the steak anyway...
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