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The perfect Steak

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By *hinypants77 OP   Man
over a year ago

Leeds

How do you like your meat?

How do you cook the perfect Steak?

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By *onny MCMan
over a year ago

Crawley

Rare. That's the important bit.

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

Medium to rare, in a frying pan in butter.

I really want one now.

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By *iggles and BeardyCouple
over a year ago

Bristol

Salted, left to stand, then lightly cooked both sides and allowed to sit Before served.

Abit of garlic butter on top is also rather nice.

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

Sirloin blue

Rump rare

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

Medium rare rib eye for me

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

Make sure its at room temp before serving, season to taste on both sides, i then use a good pan and make sure its nice and hot first, then in it goes and straight away heat goes to medium, cook for 2-3mins each side depending on thickness then off the heat and left to rest for same amount of cooking time with a bit of butter on top

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

As a butcher I have to say it really does depend on the cut and quality of the steak! ??

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

Ribeye, medium rare

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By *hinypants77 OP   Man
over a year ago

Leeds

Slap your meat on the counter. Leave it out to get to room temp. Go crazy with the seasoning. Maldon sea salt and lots and lots of cracked black peppercorns. Red hot griddle pan. No oil. It will get smoky!

2 mins a side max. Finish with butter and rub with garlic. Rest. Serve with mustard mash potatoes, peas and drown in creamy peppercorn sauce!

Bon appetite! X

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By *iggles and BeardyCouple
over a year ago

Bristol


"Make sure its at room temp before serving, season to taste on both sides, i then use a good pan and make sure its nice and hot first, then in it goes and straight away heat goes to medium, cook for 2-3mins each side depending on thickness then off the heat and left to rest for same amount of cooking time with a bit of butter on top"

Exactly, so many steaks are ruined due to lack of seasoning or allowing to stand.

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By *wo4FemCouple
over a year ago

Birmingham

Mr here. I like my steak well done.

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By *ELLONS AND CREAMWoman
over a year ago

stourbridge area

James martins version is a good one ......

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By *huckzMan
over a year ago

spalding

Rare always with a fried egg on the top peppercorn sauce crispy chips mushrooms and peas

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

blue.steak, especially decent steak should always be blue..mmmm..steak...

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By *hinypants77 OP   Man
over a year ago

Leeds

Rump. Love it! Huge. Thick. Juicy. Succulent rump. Cut all the fat off. Charred on the outside and pink in the middle. Hmmm

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By *yrdwomanWoman
over a year ago

Putting the 'cum' in Eboracum

Tartare.

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By *esiderataWoman
over a year ago

St Helier

Rare fillet. season so well and always let it relax. yum...!

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By *a Fee VerteWoman
over a year ago

Limbo

Medium rare rib eye that's been properly hung, served with thick cut chips and bearnaise sauce (or dauphinoise potatoes), and field mushrooms.

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

Steak rare

Blowjob well done

Happy 14th March, peeps!!

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


"Medium rare rib eye that's been properly hung, served with thick cut chips and bearnaise sauce (or dauphinoise potatoes), and field mushrooms."

You know the score!

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By *s_macWoman
over a year ago

Traffic land


"Make sure its at room temp before serving, season to taste on both sides, i then use a good pan and make sure its nice and hot first, then in it goes and straight away heat goes to medium, cook for 2-3mins each side depending on thickness then off the heat and left to rest for same amount of cooking time with a bit of butter on top"

If only I had someone to cook steak for tonight

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

Awww... To be back in New York attempting to eat that 42oz T Bone again... (Insert Homer Simpson style drool here)

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By *2000ManMan
over a year ago

Worthing

Heat oil, fry both sides of steak 3 mins. Onions, chips, peas, mushrooms. I am hungry now!

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

Well aged so no blood what-so-ever and then just quickly sear both sides in a flaming hot cast iron frying pan.

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By *awandOrderCouple
over a year ago

SW London


"How do you like your meat?

How do you cook the perfect Steak?

"

Still on the animal, where it belongs?

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

Burned nuked and flame thrower a wee bit well done

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By *aren1956TV/TS
over a year ago

Fakenham

16oz well done for me

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

Is followed by the perfect blow job.

PTU xxx

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By *eesideMan
over a year ago

margate sumwear by the sea

Medium well.

Cooked but with a strip of pink throw the midall. And a pepper corn sauce yum

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