Your perfect steak?

[X]

Top Tip:

I always used to do one side of my steak first, then turn it over once. I was such an excellent cook that I could get this nice and rare and it is the accepted way to grill.barbecue/fry steaks.

BUT ..... the top of the steak loses heat very quickly andthe idea is to have both sides 'cooking' and caramelising the fat at the same time, this keeps it much more tender and stops one side of the emat resting more than the other. This means that half the steak relaxes while the other half i9s cooking and the cut of the meat will make it tougher.

Turn the steak over literally every few seconds. this caramelised both sides evenly, it ensures that the whole steak is resting for the same amount of time and it also seals in the juices better.

I didnt believe it when I heard it either - but I am now converted. A british 3*** Michelin chef called Heston Blumenthal did a programme on this. Google it.

Back to the question,it's either:

- thick cut of ribeye, montreal spices, barbecued or done in a cast iron griddle rare, or

- 2 inch thick fillet. marinated overnight in fish sauce, lime juice, chilli and palm sugar. Then flashed on an ultra hot griidle so its 'blue'. Thinly sliced and served on a Thai salad.


MMMMnnnnn

[Youngblood]

I already told you guys how to make the perfect steak, well, cut of beef in a perfectly prepared prime rib. That I searched the Earth for in recipes consulting all the greatest chefs. That I worked on over and over until I got it just right. Then you laughed at me for how "red", tender it was on the inside. So basically FUCK YOU. You hurt my feelings.

But yes, this is the perfect piece of beef right here. And I cooked that baby.