Whats the best colour for
steak?
(Psymon_Spark Jesus Saves! The rest of you take 4d6 damage, Tue 24 Aug 2010, 14:28, 1 reply, 16 years ago)

Brown on the outside, slightly pink on the inside
nom
( Colonel Dracula Two manky hookers and a racist dwarf, Tue 24 Aug 2010, 14:31, Reply)

blood red on this inside

(lkjshaglkasjdhglkhjz lkcvl; g;aodh;owih, Tue 24 Aug 2010, 14:33, Reply)

For Sirloin and Fillet yes
but ribeye (the king of steaks) needs to be cooked (preferably on a cast iron griddle) for longer to let the fat run into the meat.

Fucking nom!
( Colonel Dracula Two manky hookers and a racist dwarf, Tue 24 Aug 2010, 14:36, Reply)

This is an acceptable answer.

(lkjshaglkasjdhglkhjz lkcvl; g;aodh;owih, Tue 24 Aug 2010, 14:44, Reply)

Huzzah for steak!
HUZZAH!
( Colonel Dracula Two manky hookers and a racist dwarf, Tue 24 Aug 2010, 14:45, Reply)

Rib-eye, The King Of Steaks.
For you know it to be true. (Also a good long rest after griddle-searing makes a tremendous difference ... !)
(BrianHequator was stretching owls, on, or around, Tue 24 Aug 2010, 14:48, Reply)

It sure does
I always rest the steak in a warm oven for as long as I cooked it.

I have a Le Creuset cast iron griddle pan that I only use for steaks.

I'm a man who likes his ribeye.
( Colonel Dracula Two manky hookers and a racist dwarf, Tue 24 Aug 2010, 14:52, Reply)

I agree
although I had a cracking fillet last night, done the Gordon Ramsay frying pan way – 50/50 split olive oil and butter, a few smashed unpeeled garlic cloves and some spears of rosemary, basted constantly. It was very nice indeed even without chimichurri.
( Monty Boyce, My cheese game is strong, Tue 24 Aug 2010, 14:59, Reply)

Righto, so whats the
best sauce, is it peppercorn?
(Psymon_Spark Jesus Saves! The rest of you take 4d6 damage, Tue 24 Aug 2010, 14:48, Reply)

If it's a good enough piece of steak
You wouldn't want to douse it in sauce.

But otherwise a good peppercorn or mustard sauce works very nicely.
(LongJohnBaldry, Tue 24 Aug 2010, 14:49, Reply)

A good steak doens't need a sauce, but the chips/potatoes that come with it, do.

( G/PP 💩💩💩💩💩&#128, Tue 24 Aug 2010, 14:54, Reply)

This is very true
Although if it's served blue (like any piece of fillet steak should be), I often find it's sufficient to let the chips soak in the bloody red juices the flow out of the meat when it's cut.
(LongJohnBaldry, Tue 24 Aug 2010, 14:57, Reply)

nom nom
or just salt and vinegar the chips
( Vipros. clever got me this far, then tricky got me in, Tue 24 Aug 2010, 14:58, Reply)

If you rest a rib-eye properly, you're rewarded with the best sauce possible.

(BrianHequator was stretching owls, on, or around, Tue 24 Aug 2010, 14:50, Reply)

Stilton
5 tablespoons of white wine
2 tablespoons of double cream
75g Stilton

Reduce the wine in a small pan to half, then add the cream and the cheese. Melt & stir for cheesy nom-ness.

NOM!
( Colonel Dracula Two manky hookers and a racist dwarf, Tue 24 Aug 2010, 14:51, Reply)

I'm going to try
that
(Psymon_Spark Jesus Saves! The rest of you take 4d6 damage, Tue 24 Aug 2010, 14:53, Reply)

Good man
I make the sauce while the steak is resting
( Colonel Dracula Two manky hookers and a racist dwarf, Tue 24 Aug 2010, 14:58, Reply)

Switch white wine for port

(lkjshaglkasjdhglkhjz lkcvl; g;aodh;owih, Tue 24 Aug 2010, 14:56, Reply)

why the fuck would you ruin a steak with a stilton sauce?
you fucking heathen
( Vipros. clever got me this far, then tricky got me in, Tue 24 Aug 2010, 14:56, Reply)

I don't always
but the combination of stilton & steak really fires my tastebuds
( Colonel Dracula Two manky hookers and a racist dwarf, Tue 24 Aug 2010, 14:59, Reply)

gross
I'm all about judicious quantities of mustard or possibly horseradish with my steak.

if pressed I will entertain the idea of a peppercorn or red wine sauce, but I'd rather not.
( Vipros. clever got me this far, then tricky got me in, Tue 24 Aug 2010, 15:00, Reply)

I love horseradish sauce with roast beef
my grandfather used to make his own. Firey stuff.
( Colonel Dracula Two manky hookers and a racist dwarf, Tue 24 Aug 2010, 15:03, Reply)

Chimichurri. I've said it again.
WILL NO-ONE LISTEN TO ME?
( Monty Boyce, My cheese game is strong, Tue 24 Aug 2010, 15:03, Reply)

no, no one will listen old man

( Vipros. clever got me this far, then tricky got me in, Tue 24 Aug 2010, 15:06, Reply)

More fool them.

( Monty Boyce, My cheese game is strong, Tue 24 Aug 2010, 15:16, Reply)

Béarnaise

( Lisette von Falcon, Tue 24 Aug 2010, 14:55, Reply)

Best steak accompaniment
is chimichurri. This is not open to discussion.
( Monty Boyce, My cheese game is strong, Tue 24 Aug 2010, 15:01, Reply)