Steak - Page 2

Stan_Lite · 09-01-2008, 19:11

I like mine cooked on a griddle too - same as Kate, little bit of oil on the pan, heat up to red hot, about 1 min per side (unless I feel like it blue, comme le frog).

Must get me a new griddle, I left mine up North.

Griddles are good for many things - one of my favourite being asparagus blanched and then fried on a silly hot griddle with butter. Served with aforementioned steak and some boiled new tatties - heaven.

/Drools.

Will · 09-01-2008, 20:01

The great thing about griddles is the heat dispersion and the taste you get on the meat. Also it doesn't let ALL the fat run away, but enough of it so that it doesn't get too dry and lose flavour.

vix · 09-01-2008, 20:03

Quote:

Originally Posted by Takhisis

It should Moo dammit

Thats not blue, it's black and white

Tak · 09-01-2008, 20:10

Quote:

Originally Posted by vix

Thats not blue, it's black and white

lostkat · 09-01-2008, 23:22

Quote:

Originally Posted by Will

The great thing about griddles is the heat dispersion and the taste you get on the meat. Also it doesn't let ALL the fat run away, but enough of it so that it doesn't get too dry and lose flavour.

It makes cool lines on the meat too

Feek · 10-01-2008, 09:25

griddle=skillet ?

Belmit · 10-01-2008, 11:33

Quote:

Originally Posted by Feek

griddle=skillet ?

Not quite, I believe a skillet is flat-bottomed. Other than that they're very similar.

I always use a griddle but often forget to lubricate the ridges, causing surface tearage when you go to flip the steak. n00bness tbh.

lostkat · 10-01-2008, 18:35

Oil the steak instead. WIN!!!!

Belmit · 11-01-2008, 10:22

That can be my new mantra.

Muban · 26-05-2008, 18:57

This bears no real relation to the thread except..... tonight I cooked a fillet steak to my perfection. Charred on the outside, brown around the very edges and red in the centre. It's so tender I don't even need to use a knife, just my fork (more down to selecting the right bit of meat than he cooking there though)

Steak...... mmmm... nom nom nom

09-01-2008, 19:11	#11
Stan_Lite Stan, Stan the FLASHER MAN! Join Date: Jul 2006 Location: In bed with your sister Posts: 5,483	I like mine cooked on a griddle too - same as Kate, little bit of oil on the pan, heat up to red hot, about 1 min per side (unless I feel like it blue, comme le frog). Must get me a new griddle, I left mine up North. Griddles are good for many things - one of my favourite being asparagus blanched and then fried on a silly hot griddle with butter. Served with aforementioned steak and some boiled new tatties - heaven. /Drools. __________________ Just because I have a short attention span doesn't mean I...

09-01-2008, 20:01	#12
Will BBx woz 'ere :P Join Date: Jan 1970 Posts: 2,147,487,208	The great thing about griddles is the heat dispersion and the taste you get on the meat. Also it doesn't let ALL the fat run away, but enough of it so that it doesn't get too dry and lose flavour. __________________ *No No!*

10-01-2008, 09:25	#16
Feek ex SAS Join Date: Jun 2006 Location: JO01ou Posts: 10,062	griddle=skillet ? __________________

10-01-2008, 18:35	#18
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Oil the steak instead. WIN!!!! __________________ Oooooh Cecil, what have you done?

11-01-2008, 10:22	#19
Belmit The Mouse King of Denmark Join Date: Jul 2006 Location: The Winchester Posts: 6,476	That can be my new mantra. __________________

26-05-2008, 18:57	#20
Muban Shoes, Boobs & Corsets Join Date: Jul 2006 Location: The fastest town in Scotland Posts: 1,882	This bears no real relation to the thread except..... tonight I cooked a fillet steak to my perfection. Charred on the outside, brown around the very edges and red in the centre. It's so tender I don't even need to use a knife, just my fork (more down to selecting the right bit of meat than he cooking there though) Steak...... mmmm... nom nom nom __________________ well, not to put a too fine point to it, he was discovered.. in the lounge