FabSwingers.com mobile

Join us FREE, we're FREE to use

Web's largest swingers site since 2006.

Already registered?
Login here

Back to forum list
Back to The Lounge

Steak...

Jump to newest
 

By (user no longer on site) OP   
over a year ago

...how do you do yours?

Fried, grilled?

What's your tips for a good steak?

Reply privatelyReply in forumReply +quote
 

By *etillanteWoman
over a year ago

.

Make sure, it's aged, I put the oil on the steak and not in the griddle pan.

If it's a good cut, do not over cook as it's a waste of money

Reply privatelyReply in forumReply +quote
 

By *amschwingerzCouple
over a year ago

West

Medium to well done in Roquefort and brandy sauce..

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago

Fried in butter and well done for me

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago

Tend to get the best results from grilled, but griddling them is good too.

My only tip really is don't stand over them and clock watch. Stick it on and come back in roughly 4 mins, pay attention to the thickness as it will change the cooking times, do it by feel.

Do you know the trick of making a ring with your thumb and index/middle/ring fingers? If you feel the fleshy part below the thumb it will tell you how the steak should feel from rare through to well done.

I also lightly salt both side before AND after cooking, and I cook with a little butter. Cover it and let it stand for a few minutes after cooking (while assembling everything else on your plate). Take it off slightly under done from what you like, as it will cook a little more while resting.

The timing is key, and you may mess up a few steaks as you're getting better at it.

Reply privatelyReply in forumReply +quote
 

By *o-jCouple
over a year ago

Outskirts of Notts

Through the heart .....

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago

ask my cat.

he steals it

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago

Raw, eaten from a bowl on the floor.

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago

Raw, eaten from a bowl on the floor.

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago

Raw, eaten from a bowl on the floor.

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago

Has to be in the frying pan!

Gently beat and kneed first, tenderising the meat, opening it up ready for seasoning, freshly milled black pepper and salt, wack in the frying pan, push down the steak gently making sure maximum contact to the pan, personally love it medium rare, please don't over do it?! Lol

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago

Best left on the cow

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago

On a McCowans Highland Toffee wrapper

Reply privatelyReply in forumReply +quote
 

By *ighly ProfessionalMan
over a year ago

peterborough

A good fillet cook on the Griddle on the range cooker, lightly seasoned with a nice pepper sauce ummmmm making me feel hungry now

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago


"Make sure, it's aged, I put the oil on the steak and not in the griddle pan.

If it's a good cut, do not over cook as it's a waste of money"

+1.

Seasoned with paper and chili seeds. Cooked medium nom nom nom

Reply privatelyReply in forumReply +quote
 

By *rightonsteveMan
over a year ago

Brighton - even Hove!

I've been vegetarian since I was 15 so never had steak.

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago

Fry and really rare I mean rare

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago

I don't understand this ruining a good steak by doing them medium to well-done Don't waste it by cremating it!

Good aged steak, marbling is good

Allow steak to come to room temperature

Season, I prefer coarsely ground to fine - I don't know why

Lightly oil pan or (if griddling) the steak

A hot, hot pan

Put steak on and leave alone for a couple mins (? I never time myself!) to sear

Turn over and repeat

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago

Tried it the Heston Blumonthal way and its fab. I used to put oil on the steak as well but try this.

Put enough oil in frying pan to cover and then some more. Heat pan until its smoking (as hot as you dare before it ignites). Make sure steak is room temp. Put salt only on steak. No pepper as it will burn. When oil is ready put steak in, it will spit everywhere. Turn it every 15 seconds for about three minutes. Leave to rest on warm plate for 5 mins. Then serve. Enjoy.

Reply privatelyReply in forumReply +quote
 

By (user no longer on site) OP   
over a year ago


"Make sure, it's aged, I put the oil on the steak and not in the griddle pan.

If it's a good cut, do not over cook as it's a waste of money

+1.

Seasoned with paper and chili seeds. Cooked medium nom nom nom "

What sort of paper?

Reply privatelyReply in forumReply +quote
 

By *r and mrs sanddancerCouple
over a year ago

BOLDON COLLIERY


"

Do you know the trick of making a ring with your thumb and index/middle/ring fingers? If you feel the fleshy part below the thumb it will tell you how the steak should feel from rare through to well done.

"

sitting in AE now waiting to get a burnt thumb seen too,

better get chips on way home

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago


"Tend to get the best results from grilled, but griddling them is good too.

My only tip really is don't stand over them and clock watch. Stick it on and come back in roughly 4 mins, pay attention to the thickness as it will change the cooking times, do it by feel.

Do you know the trick of making a ring with your thumb and index/middle/ring fingers? If you feel the fleshy part below the thumb it will tell you how the steak should feel from rare through to well done.

I also lightly salt both side before AND after cooking, and I cook with a little butter. Cover it and let it stand for a few minutes after cooking (while assembling everything else on your plate). Take it off slightly under done from what you like, as it will cook a little more while resting.

The timing is key, and you may mess up a few steaks as you're getting better at it. "

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago

.... or ask Pearl.

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago


"Tend to get the best results from grilled, but griddling them is good too.

My only tip really is don't stand over them and clock watch. Stick it on and come back in roughly 4 mins, pay attention to the thickness as it will change the cooking times, do it by feel.

Do you know the trick of making a ring with your thumb and index/middle/ring fingers? If you feel the fleshy part below the thumb it will tell you how the steak should feel from rare through to well done.

I also lightly salt both side before AND after cooking, and I cook with a little butter. Cover it and let it stand for a few minutes after cooking (while assembling everything else on your plate). Take it off slightly under done from what you like, as it will cook a little more while resting.

The timing is key, and you may mess up a few steaks as you're getting better at it. "

Very rare and as above

Reply privatelyReply in forumReply +quote
 

By *heekyladyCouple
over a year ago

manchester

Smoking hot pan. Show it a cursory flame. Rest it.... EAT it mmm

Reply privatelyReply in forumReply +quote
 

By *Ryan-Man
over a year ago

In Your Bush

Bit of lettuce, onion, slice of cheese, gherkin, burger sauce and serve it in a bap

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago

Fry. Deglaze the pan with a glug of southern comfort,add a bit of cream and eat

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago

Pan-fried, either in a frying pan or a ripple grill pan.

One can make a pretty pattern on the steak with a grill pan.

Coat steak in oil first to minimise it from sticking to the pan. Add some freshly ground black pepper to both sides. Leave to stand for a few minutes.

Heat the pan until it is smoking hot.

Add steak to pan, do not move or lift unless using a grill pan and a criss cross pattern is desired.

Turn once and cook the other side until done.

How long to cook on each side is dependent on personal taste, cut and thickness of the steak.

I prefer rib eye or rump, cut thick about 2cm, and fry each side for about 2min for rare.

I would cheat and stab a piece of rump repeatedly with a small sharp blade to shorten the fibres to make the steak more tender. No need to do that for rib eye.

Got a nice slap of rib eye for New Year's Eve's dinner, can't wait.

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago


"Pan-fried, either in a frying pan or a ripple grill pan.

One can make a pretty pattern on the steak with a grill pan.

Coat steak in oil first to minimise it from sticking to the pan. Add some freshly ground black pepper to both sides. Leave to stand for a few minutes.

Heat the pan until it is smoking hot.

Add steak to pan, do not move or lift unless using a grill pan and a criss cross pattern is desired.

Turn once and cook the other side until done.

How long to cook on each side is dependent on personal taste, cut and thickness of the steak.

I prefer rib eye or rump, cut thick about 2cm, and fry each side for about 2min for rare.

I would cheat and stab a piece of rump repeatedly with a small sharp blade to shorten the fibres to make the steak more tender. No need to do that for rib eye.

Got a nice slap of rib eye for New Year's Eve's dinner, can't wait.

"

Thats how i do mine. 2 mins each side gives a nice juicy steak.

Reply privatelyReply in forumReply +quote
 

By *mumaWoman
over a year ago

Livingston

Go to a restaraunt and they will cook it to order for you

Reply privatelyReply in forumReply +quote
 

By *phroditeWoman
over a year ago

(She/ her) in Sensualityland

I very rarely eat red meat, but when I do I only like fillet steak as it is so tender and flavoursome. I love it medium and I find it really only needs some freshly ground black pepper in order to bring out rather than mask the natural flavour. Served with a fine wine and I am happy

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago

I can make myself a very nice steak dinner for a quarter of the price they charge in restaurants.

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago

Griddle or pan, seared, medium - rare, sliced.

Eat

Reply privatelyReply in forumReply +quote
 

By (user no longer on site)
over a year ago

Missed rest before slicing...for at least a min of 5 min!

Reply privatelyReply in forumReply +quote
 

By *ouple2playCouple
over a year ago

Solihull

When NOT pregnant medium rare - when pregnant well done - grrrr!

Reply privatelyReply in forumReply +quote
 
 

By *elsh.30Man
over a year ago

newport

Medium in the oven for ten mins yum yum

Reply privatelyReply in forumReply +quote
Post new Message to Thread
back to top