Ooh, ooh, ooh, I'm having steak this evening

Get the meat right and sauce is secondary.

Leave them out all day so they are at room temp when you come to cook. Pat them dry on both sides to remove excess water, otherwise they boil when you cook them. Not nice. Season them with more salt and ground black pepper than you think is sensible. If it's rump, cook the fat first by holding the steak with tongs on a red hot griddle pan.Then fast seal both sides on the pan. Chuck in a warm place to rest for 10 minutes or so.

Rare or medium rare otherwise you're a girl.

Posted By: yarmyyarmy, Jan 24, 15:00:37