Right, I've come up with an idea, chilli chocolate brownies, that's one of the things I'm going to make.

( G/PP 💩💩💩💩💩&#128, Sat 23 Jan 2010, 13:05, 3 replies, latest was 16 years ago)

That sounds utterly disgusting!
I cooked a New York steak in my griddle pan Thursday night, 'twas delicious!
( Batshitmentalist is sane for once, Sat 23 Jan 2010, 13:07, Reply)

What's a new york steak?

( G/PP 💩💩💩💩💩&#128, Sat 23 Jan 2010, 13:17, Reply)

This:
top loin steak = strip steak = New York steak = New York sirloin steak = Kansas City steak = contrefilet = strip loin steak = New York strip steak = Kansas City strip steak = hotel steak = hotel cut strip steak = ambassador steak = club sirloin steak = strip sirloin steak Notes: Think of these as Porterhouse or T-bone steaks that have been stripped of the choice tenderloin portion. They're flavorful and fairly expensive cuts. A boneless top loin steak is called a shell steak, and a very thick shell steak is sometimes called a shell roast. Substitutes: club steak OR sirloin steak OR T-bone steak OR Porterhouse steak
( Batshitmentalist is sane for once, Sat 23 Jan 2010, 13:19, Reply)

Sorry, still none the wiser.
I can never do steak what I would call 'right', it's always perfect on the outside and raw (not rare, raw) on the inside.

I've tried both hot-pan when putting in, and warming-up pan when putting in, and it's never right in my books.
( G/PP 💩💩💩💩💩&#128, Sat 23 Jan 2010, 13:23, Reply)

Best way is to cook it sloooooowly and on a low heat
I've found.
About 10 minutes each side should do it for a medium rare steak (slightly pink inside).
( Batshitmentalist is sane for once, Sat 23 Jan 2010, 13:27, Reply)

Fuck that
Crank the heat up to maximum and do it for 60 seconds per side. I like my steaks bloody.
(Fancy a weekend on my Raymondo Luxury Yacht?, Sat 23 Jan 2010, 14:35, Reply)

Rest the meat in a warm oven, about 100, for about 10ish mins after cooking
this lets the hot juices back into the center and stops it being raw.
(PsychoChomp, Sat 23 Jan 2010, 14:41, Reply)

Also, leave the meat out for a half hour or so
instead of cooking it straight from the fridge.
( Batshitmentalist is sane for once, Sat 23 Jan 2010, 14:45, Reply)

this indeed
I always make some kind of potato with my steaks, and the meat sits out while i get these prepared (and everything else washed)
(bamboozled Can hear you getting fatter, Sat 23 Jan 2010, 20:11, Reply)

hmm
my cheese and tomato toasties sound a bit crap next to that
( Citizen Cavy Admires your passion for conformity, Sat 23 Jan 2010, 13:08, Reply)

Yum yum!
I have a recipe somewhere for Jack Daniels Brownies.
(Mrs Ballunatic counting calories, not votes., Sat 23 Jan 2010, 15:06, Reply)

Alco-Brownies
I'd give that a go. My flatmates once tried to make Southern Comfort brownies, but got so wasted that the baking idea was abandoned soon after starting.
(Baile_Atha_Cliath is new to this b3ta nonsense, Sat 23 Jan 2010, 17:24, Reply)