I should probably try and cook something more English, but tonight I cooked steak.
here are loads of ways of doing steak, so say dont oil the pan, oil the steak, some say enver add salt. some say never peirce the steak. I'm not saying they are right or wrong, just his is my way.
Everyone has their opinion on steak, some dont oil the pan, or the steak, salt/no salt and I'm not saying there is a right way, but here is one of mine (I'll add other methods in time)
First think you need is Steak.
I am using Aberdeen Angus, 28 Day Matured, Dry Aged, Hand cut Fillet Steak.
Ideally I'd have liked it a little thicker, but as I will be seasoning this, it's ok.
The marbling on this is great.
Next you need
Butter
Peppercorns
Salt
Sunflower oil
Make sure you take the steak out the fridge a few hours before, it needs to be around room temperature, and pat it down with kitchen paper.
Add the Salt and Peppercorns to a Pestle and Motar
and crunch
This
To this
Rub it into the steak.
Add oil to a thick pan, and butter on top, butter alone will stick, and oil alone has less flavour.
Make sure its hot, very very hot, it will all depend on your pan and the gas throughput.
Add the steak, 2.45, flip. 2.30
When turned it should look a little like this.
Served with english mustard, and a glass of Chateau Gombaude (£28, Tesco)
Close up, ideally would have liked it a little thicker, but its bloody enough.
Drinking now :
Got the Kopparberg out the bin just for the purpose of this picture, that means you should probably try it.
Also note the logitech G5