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(, Sun 1 Apr 2001, 1:00)
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^ This.
And the longer that meat is (properly) stored for, the better it tastes.
(, Sun 13 Mar 2011, 1:09, 2 replies, latest was 15 years ago)
My steak this evening was going a touch brown at one end
3 minutes either side, no problems.
(, Sun 13 Mar 2011, 1:10, Reply)
I'm doing steak tomorrow.
How long did you soak your steak in Lea and Perrins for'?
(, Sun 13 Mar 2011, 1:11, Reply)
15 minutes
30 would have been better but I HUNGERED FOR FLESH.
(, Sun 13 Mar 2011, 1:15, Reply)
How did it taste?

(, Sun 13 Mar 2011, 1:15, Reply)
Like an Angel was french kissing my uvula

(, Sun 13 Mar 2011, 1:19, Reply)
It says the 11th on it
I should throw it out
(, Sun 13 Mar 2011, 1:13, Reply)
Cook it tomorrow, you'll be okay.

(, Sun 13 Mar 2011, 1:15, Reply)
Totally still good
just make sure it's cooked through
(, Sun 13 Mar 2011, 1:15, Reply)
Yeah I'll stick it in the oven
if I die, it's b3ta's fault
(, Sun 13 Mar 2011, 1:16, Reply)
Steak doesn't go in the oven.

(, Sun 13 Mar 2011, 1:17, Reply)
I can't find the frying pan I bought

(, Sun 13 Mar 2011, 1:18, Reply)
Grill it 4 minutes either side
The key is to rest it warm for 5+ minutes to allow cooking to continue.
(, Sun 13 Mar 2011, 1:20, Reply)
Okay then
I might pop out in half an hour and stick the oven to pre-heat
(, Sun 13 Mar 2011, 1:24, Reply)
well
I do mine in the pan but then it sits in a warm (not hot) oven for 5-7 minutes while I do veg.
(, Sun 13 Mar 2011, 1:18, Reply)

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