Discussion
I bought a lovely big steak from my local butcher, it's about 26oz and beautifully marbled, dark brown beef.
I've taken it out of the fridge, going to let it sit for a few hours before cooking it. I've got a really old cast iron griddle pan - I'll sear it both sides the shove it in the oven.
Any idea how long it might take in oven to get it pink (not too bloody?). I'm thinking about 12 minutes at 200...
Ta
Lefty
p.s. any suggestions on what to have with it? I was going to do my usual of mash, peas and mustard but fancy something a bit different. If I had a deep frier I'd do chips... Feckin hate oven chips.
I've taken it out of the fridge, going to let it sit for a few hours before cooking it. I've got a really old cast iron griddle pan - I'll sear it both sides the shove it in the oven.
Any idea how long it might take in oven to get it pink (not too bloody?). I'm thinking about 12 minutes at 200...
Ta
Lefty
p.s. any suggestions on what to have with it? I was going to do my usual of mash, peas and mustard but fancy something a bit different. If I had a deep frier I'd do chips... Feckin hate oven chips.
Well, s
t, I did overcook it a bit but it was awesome!
Dog's happy too because she's now got a bone to chew for the evening.
For anybody local to me - Findlay and Leiper in Insch do fking good t-bone steaks. In fact, judging by the size of the fillet side - it's more like a Porterhouse I got. Right from the end of the hanging rack of beef too so it was properly matured throughout...
t, I did overcook it a bit but it was awesome! Dog's happy too because she's now got a bone to chew for the evening.
For anybody local to me - Findlay and Leiper in Insch do f
king good t-bone steaks. In fact, judging by the size of the fillet side - it's more like a Porterhouse I got. Right from the end of the hanging rack of beef too so it was properly matured throughout...Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff