Tuesday dinner with a friend
Steak cooking 
Steak eating 
And cheese . . . Gorgonzola and Chaorce 
posted by Andy at 8:48 PM
Tuesday, April 04, 2006
Steak cooking Steak eating And cheese . . . Gorgonzola and Chaorce
Steak cooking Steak eating And cheese . . . Gorgonzola and Chaorce
9 Comments:
looks great! Although my preference is always to go for fried potatoes.
Fried potatoes tempting, but these were really nice new potatoes, and there was plenty of butter. Steak was particularly tasty.
Not a lot of moisture there, where is the sauce?
Steak was rare, so lots of blood! And bearnaise sauce added after the photo was taken
Fried Potatoes Every Time, looks good steak though. What type of steak is it?
Steak was Tesco ribeye - very nice
Andy - I'd like to find out more about your griddle, which is making frequent appearances on this blog. Could you give us some more information about it. I had one once but it went dreadfully rusty and I have recently chucked it out having tried to resurrect it. What's your secret ?
I also think some griddle tips would prove useful next time you do a meal using one. Some "as you cook" sequence with handy tips?
Good idea on the griddle.
A few griddle tips as follows, and I'll try and remember to add more as I go:
- Wash it in hot water only, once seasoned, and dry it by reheating it on the hob. Then oil it as it cools to season it. It shouldn't go rusty that way.
- Heat it well over a medium heat before cooking on it.
- Don't move food around on it too much - let it char slightly on the bottom
- Don't just use it for meat (although I find it indispensable for steak) - try aubergines, courgettes etc.
- Let it cool down once you're done cooking - don't plunge it straight into water.
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