Ever-so-slight threadjack, sorry Blousie
Cooking advice please. I've got, for once, 8oz of sirloin steak to cook tonight, and I'd like to know what I'm supposed to do with the damn thing. It used to have a face and isn't fish; this is terra incognito.

If it could involve chillies and mushrooms I'd be grateful.
(Darth Foxtrot A one-man army dedicated to making fetch happen, Tue 15 Nov 2011, 13:03, 5 replies, latest was 14 years ago)

Just accept your vegetarianism and move on

( tangledupinblue hairy badge with moving eyes, Tue 15 Nov 2011, 13:04, Reply)

I don't know what you're asking me for.
I haven't eaten red meat for years.
( girlinthehole, Tue 15 Nov 2011, 13:04, Reply)

*pulls collar suggestively and raises eyebrow*

( sporters I’m sincerely gratitude to you, Tue 15 Nov 2011, 13:05, Reply)

How thick is the steak?

( sporters I’m sincerely gratitude to you, Tue 15 Nov 2011, 13:04, Reply)

It thought the capital of England was an E.

( girlinthehole, Tue 15 Nov 2011, 13:05, Reply)

That is thick

( sporters I’m sincerely gratitude to you, Tue 15 Nov 2011, 13:06, Reply)

Um... about an inch I think

(Darth Foxtrot A one-man army dedicated to making fetch happen, Tue 15 Nov 2011, 13:08, Reply)

3 mins each side in a fucking hot pan
Rest on a warm plate in the oven for about 5 mins. Meanwhile, chop the mushrooms, add butter, salt, pepper and a tiny touch of Worcester sauce and leave them for 15 mins over a low heat.

Boil sweet potato until soft. Mash with butter and chopped chilli.

NOM
( sporters I’m sincerely gratitude to you, Tue 15 Nov 2011, 13:10, Reply)

That does sound fucking yum
Cheers mate. Am slightly tempted to spoil myself by putting it into a bastard hot curry, as we also have potato for once.
(Darth Foxtrot A one-man army dedicated to making fetch happen, Tue 15 Nov 2011, 13:13, Reply)

Dont waste it in a curry

( sporters I’m sincerely gratitude to you, Tue 15 Nov 2011, 13:14, Reply)

CURRY IS NEVER A WASTE
I do get what you mean, but I never underestimate just how much I fucking love a good curry. It's one of the few things I make really well so would probably be the tastiest possible outcome.
(Darth Foxtrot A one-man army dedicated to making fetch happen, Tue 15 Nov 2011, 13:17, Reply)

Buy cheaper beef for a curry though

( sporters I’m sincerely gratitude to you, Tue 15 Nov 2011, 13:18, Reply)

It wasn't exactly pricey
(Darth Foxtrot A one-man army dedicated to making fetch happen, Tue 15 Nov 2011, 13:23, Reply)

Brush the steak with oil rather than putting oil in the pan

( The Light in Chains don't touch the Pope's boner, Tue 15 Nov 2011, 13:23, Reply)

This^
Unless you want the smoke alarm going off
( sporters I’m sincerely gratitude to you, Tue 15 Nov 2011, 13:27, Reply)

Thank you for the advice gents
I was unfamiliar with that one
(Darth Foxtrot A one-man army dedicated to making fetch happen, Tue 15 Nov 2011, 13:39, Reply)

Do anything else than panfry it in a neutral oil
with subtle seasoning and I'll queerbash you.
(Himjim died a little more inside on, Tue 15 Nov 2011, 13:11, Reply)

Oil the steak, and put salt and pepper over it
Fucking hot pan, minute or so either side, then an extra 2 minutes each side.

Take out to rest, but cover it so it keeps heat in. Add onions, mushrooms, a little Lea & Perrins and a glug of red wine into the pan. Let the wine reduce a little, before adding a knob of butter into the sauce. Once the butter has melted into the sauce, pour over the steak, before enjoying with whatever accompaniment you've chosen for it.
( Agnostic Antichrist Baltimora, Tue 15 Nov 2011, 13:15, Reply)

I like to put a bit of butter on the steak after cooking
so it melts into it as it is resting
( sporters I’m sincerely gratitude to you, Tue 15 Nov 2011, 13:19, Reply)

It's only been the last couple of times I've used butter with my steak
It's now a mainstay.
( Agnostic Antichrist Baltimora, Tue 15 Nov 2011, 13:21, Reply)

melts into it as it is resting clogs my already fading aorta
( tangledupinblue hairy badge with moving eyes, Tue 15 Nov 2011, 13:21, Reply)

Nonsense!
I am as strong as an ox!
( sporters I’m sincerely gratitude to you, Tue 15 Nov 2011, 13:22, Reply)

Ooh, I have some little individual tubs of garlic butter...

( The Light in Chains don't touch the Pope's boner, Tue 15 Nov 2011, 13:46, Reply)