What the f uck are you having for Dinner thread..

Thanks. Just had them ripped out.

 

Had another plate full too. Clearly not enough on the first.

 

What's that? Looks nice?

 

It's Sandy.

 

You'll still be ****ting that out in 6 weeks.

 

Just having one cold .

Bloody Delicious

 

You should always season steaks before cooking.

And rub in oil.

Glad to help.

 

Losing match thread is now up.

 

Salt n pepper too but disappointed not to see those on a grill.

 

Salt and pepper is seasoning, that's what I meant!

Pepper first, always.

 

Glad to be of assistance. Am sure it’s better hot.. I’ve still got the wrapper in my car acting like an air freshener.. smells lovely.

 

Steak/mush, Steak/onion bap, or a mini fry up, that is the question

 

Just thought about something ginge said

He was disappointed to see @Skylarker frying his steaks, and not on a grill.

Who would grill a steak, unless it's on a bbq?

I certainly wouldn't.

 

Got to be in a Pan...butter with a drop of oil(so the butter doesn't burn)

 

Or a good pan, and good cut of meat, nothing..

But adnit, i usually go your route.

 

sarnie time.

double cheese, pork loin in musard, mushrooms and branston

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I think he meant on a grill, rather than under a grill. Hope so anyway.

I've got a big heavy cast iron pan for steaks. You oil the meat itself and then heat butter in the pan. When the butter is smoking, cook the steak.

Also season the meat, pepper first followed by salt.

Also got a small cast skillet for that burnt ridge effect but its no way as good as the pan.

 

Correct, when you’re cooking upto 100 steaks an evening you cannot use a pan. For my money grilled is better as you have more control of the finished product. But for home a pan is fine if you don’t have a grill providing it has a heavy bottom and is smoking hot when the steak goes in. Cooking steak in a pan that isn’t smoking hot is a sin as the meat will be grey looking and taste like ****.

 

Sir fried beef and veg, in a sweet chill sauce, with fried noodles. Plus i've added a pack of chorizo...just for the hell of it.