Would I do that Jeff?
And what should I do with braising steak?
( Amberl was stripey and dominated Europe, Wed 28 Sep 2011, 21:03, 1 reply, 14 years ago)

Braise it.

( JeffTheDogFucker Can you dig it?, Wed 28 Sep 2011, 21:05, Reply)

Thanks for that

( Amberl was stripey and dominated Europe, Wed 28 Sep 2011, 21:09, Reply)

What have you got to go with it?

( JeffTheDogFucker Can you dig it?, Wed 28 Sep 2011, 21:11, Reply)

Most standard stuff

( Amberl was stripey and dominated Europe, Wed 28 Sep 2011, 22:15, Reply)

Get your griddle pan dead hot - hot hot hot - hot.
30 seconds each side.

Eat.
( JeffTheDogFucker Can you dig it?, Wed 28 Sep 2011, 22:19, Reply)

I didn't think you could eat it like that

( Amberl was stripey and dominated Europe, Wed 28 Sep 2011, 22:19, Reply)

How big/thick is the steak?

( JeffTheDogFucker Can you dig it?, Wed 28 Sep 2011, 22:22, Reply)

Like a standard cm I think
maybe a bit more. About 4 or 5 hundred grams
( Amberl was stripey and dominated Europe, Wed 28 Sep 2011, 22:31, Reply)

Well give it 30 seconds each side twice.

( JeffTheDogFucker Can you dig it?, Wed 28 Sep 2011, 22:34, Reply)

Not if it's braising steak, it would be like chewing a chewy thing.
Yes, mega high temp for v short time, to burn the fucker on the outside is all. Then it wants a good hour at 120-140c with some liquid and veg. Carrots and onions are old favourites for good reason. Bay or rosemary both good, peppercorns work, maybe some red wine (the dregs from a nearly empty bottle works).
( blaireau69 , the Cumbrian Travis Bickle., Wed 28 Sep 2011, 22:39, Reply)