New hob that I can actually cook with and good pans mean I have been experimenting with getting a good steak at home, not an easy task.

Tonight I got close, just left it a bit too long on the hob despite knowing I should have taken it off sooner.

Method.
1. Remove steak from fridge an hour before cooking.

2. Just before cooking season steak on both sides with salt, chunkier the better and pepper.

3.Heat pan on high heat with an oil with a high burn temp like vegetable or ground nut. (Skip oil if pan is seasoned)

4. While that is getting to temp get butter out of the fridge and peel smash two garlic cloves per steak.

5. When the oil starts to smoke knock the heat down a couple of notches.

6. Immediately add the steak. If there are larger bits of fat on the perimeter hold those against the pan first to render (use tongs). Lay the steak down on one side.

7. Leave for 2 to 3 minutes depending on steak thickness and desired level of cooking.

8. Once caramelized on one side flip the steak and add the butter and garlic. Adding the butter earlier will likely burn it.

9. Baste continuously allowing the butter and garlic to run over the steak. Do this for the same amount of time as the other side.

10. Put the pan with steak into oven preheated to a medium heat, 170c, for the same time again.

11. Remove from oven, place steak on a warm plate and loosely cover in foil. Leave for 5-10 minutes to rest.

The problem with that method is you add cold/room temp oil to the pan which lowers the temp of the pan.

The difference is likely minimal when it gets in the pan but if the oil is smoking I know the pan is up to temp, otherwise it is guess work.

It’s easy to get geeky about steak details, but essentially you just need to combine extreme heat on the outside with some gentle heat on the inside.

Gots to do that butter baste though or get out.

Sunday Night Sandwich
Glaze:
Maple syrup, French's mustard, chilli flakes, ground pepper



Brush onto bacon one side

Oven cook 200c for the longest 18-20 mins ever.



10 to go and smelling gud.

I'm liking recipies that use a little meat to go a long way. This one's a doddle - 10 mins.

Some frozen peas, pref petit pois.
An onion (not red or it'll look awful).
A couple of cloves of peeled garlic.
Sprinkling of fennel seeds. 
2 or 3 slices of smoked streaky bacon.
Light chicken or veg stock

Slice onion and roughly cut the bacon. Fry until softish (3 - 5 mins) along with the whole garlic and fennel seeds. Add half the bag of frozen peas and just cover with stock, boils for a few mins and blitz.

As ever check seasoning. I like tons of pepper to give it a mushy peas vibe. Drizzle with oil/ bacon bits. I tend to drizzle everything with extra virgin these days so I can live until 130.

EDIT: It's pea soup btw. The fennel seeds really lift it like mint and besides, fennel seeds and pork AWAYS WINS

LivDiv wrote:

The problem with that method is you add cold/room temp oil to the pan which lowers the temp of the pan. The difference is likely minimal when it gets in the pan but if the oil is smoking I know the pan is up to temp, otherwise it is guess work.

I cook steak fridge-cold on a pan hotter than the Sun. I did it out of greed once and found it was better - a bit like sous vide.

SpaceGazelle wrote:

I'm liking recipies that use a little meat to go a long way. This one's a doddle - 10 mins.

Some frozen peas, pref petit pois.
An onion (not red or it'll look awful).
A couple of cloves of peeled garlic.
Sprinkling of fennel seeds. 
2 or 3 slices of smoked streaky bacon.
Light chicken or veg stock

Slice onion and roughly cut the bacon. Fry until softish (3 - 5 mins) along with the whole garlic and fennel seeds. Add half the bag of frozen peas and just cover with stock, boils for a few mins and blitz.

As ever check seasoning. I like tons of pepper to give it a mushy peas vibe. Drizzle with oil/ bacon bits. I tend to drizzle everything with extra virgin these days so I can live until 130.

EDIT: It's pea soup btw. The fennel seeds really lift it like mint and besides, fennel seeds and pork AWAYS WINS

On the list this week

Went to Kanada-Ya for a spot of lunch. Told them to give me their nicest dish. Which apparently is the tonkotsu x with an egg. I have to say, speedy service, great broth, bit mean on the pork front but all in all very nice. 19 quid with a beer. Would recommend.

Apologies if I've have posted this before but damn, just made a 'Sam the cooking guy' grilled cheese ham and onion it's a proppa nawty sawt.



https://youtu.be/OvfFxe3bG0k

I like Sam the cooking guy, he makes me smile, admittedly could ask for more but..

Looks better than I imagine my Premier Inn brekky will when it rocks up.

Hope you put that in your mouth all at once.

Made some kind of pesto but with avocados in it. Topped with pecorino cheese. Pretty good. I don't think I've ever bothered with pecorino before, supposing it was more or less the same as parmesan. Turns out it's fairly different and fairly great.