How would sir like his steak?

[Fragony]

Now something important.

How to make that perfect steak? First of all, it seems to be impossible to order a good steak unless you are either in the netherlands or the good old US of A, the only countries where it is understood that a true steak needs to be 60% raw (yet warm), 20% 'cooked' and and crispy from the outside. Furthermore, the meat needs to be either from Argentina(very very good), or Ireland (best meat ever and ever and ever). Mushrooms are essential, but before you bake them, make sure they have been sucking up delicious sause with garlic/lemon and fresh chivs. Black pepper, and seasalt should of course be added afterwards, and the meat should be baked 2 minutes on each side max, or it will become the sort of thing lesser people eat, a medium steak. The steak should be baked in 80% salted butter, preferably from the scandinavian countries, and 20% olive oil that doesn't need to be of the finest quality per se, but it helps

[King Henry V]

Mmmm, my mum and grandma make excellent steak, in a delicious sauce made with beef goulash stock cubes, tomatoes, mushrooms, onions, garlic and a touch of cream.

[Proletariat]

Irish beef? Huh. Learn something new everyday... I knew the South Americans do beef alright, but it's really Austrailia or the States where you need to do serious steak.. I'm a bit skeptical about that Irish thing...

No idea if you can get it way out there, Frag, but Kobe beef pwns.

http://en.wikipedia.org/wiki/Kobe_beef

Edit: Oh yeah, take butter, white wine, garlic (lil salt and pepper) and cook some of those baby white mushrooms in a seperate skillet and put them on top of the finished product.

[Strike For The South]

Get beef from TEXAS and taters from TEXAS and BBQ suace from TEXAS and corn from TEXAS and beer from TEXAS. Then and only then you will have a meal

[Fragony]

You can get it at the japanese restaurants, but they tend to screw it up with too much oistersause. Japanese screw everything up with too much oistersause, still, it's a sight to behold to see them screw things up with too much oistersause. Always good fun eating japanese.

and beer from TEXAS

Oh noes, monthy python said it all, drinking american beer is like making love in a boat, it's *beep* close to water.

[macsen rufus]

Nah, the only place to eat steak is in Argentina, straight off the barbeque, blood dribbling down your chin.... Damn, I was vegetarian 15 years til I went to Buenos Aires. I'd also been faithful to my partner for ten years. Man, what a great city

[BDC]

If it doesn't give you tape worms, it's too heavily cooked.

[doc_bean]

Now something important.

How to make that perfect steak? First of all, it seems to be impossible to order a good steak unless you are either in the netherlands or the good old US of A, the only countries where it is understood that a true steak needs to be 60% raw (yet warm), 20% 'cooked' and and crispy from the outside. Furthermore, the meat needs to be either from Argentina(very very good), or Ireland (best meat ever and ever and ever). Mushrooms are essential, but before you bake them, make sure they have been sucking up delicious sause with garlic/lemon and fresh chivs. Black pepper, and seasalt should of course be added afterwards, and the meat should be baked 2 minutes on each side max, or it will become the sort of thing lesser people eat, a medium steak. The steak should be baked in 80% salted butter, preferably from the scandinavian countries, and 20% olive oil that doesn't need to be of the finest quality per se, but it helps

The general rule of baking steak is 1 minute per cm (1/2.6 inch for those who haven't discovered the metric system) per side, turn the fire up before you put in the steak in so it scorches a bit and turn it down when the steak is in. My mom often wraps steak in aluminum foil for a while after it's baked so the warmth spreads to the center without making the steak all chewy, the result is usually very good

Also putting (garlic) butter on the steak (on top after you've turned it) and letting it melt is delicious ! (We need a drooling smiley !)

[DemonArchangel]

Seared on the outside, bloody on the inside, with soy sauce and rice vinegar on the side.

[Peasant Phill]

Now something important.

How to make that perfect steak? First of all, it seems to be impossible to order a good steak unless you are either in the netherlands or the good old US of A.

That's a first. Saying that the Netherlands are the best for cooking something. That from a country where they mix Frech (Belgian) fries with peanut butter.

[yesdachi]

At a restaurant I order my steak medium, hoping that it is just close to not being over or under cooked, I am soooo not sending it back.

At home I like it a good medium rare to medium depending on the cut (I am a total carnivore and will eat practically any meat from brats to filet). On my grill (and most others I have used) 2 minutes per turn (4 turns total, 2 on each side) will create a perfect steak. I like mine with “Montreal Seasoning” and no sauce but maybe some mushrooms or corn.


Meat shouldn’t be baked unless it is a Wellington or perhaps a “pig in a blanket” .

[Fragony]

That's a first. Saying that the Netherlands are the best for cooking something. That from a country where they mix Frech (Belgian) fries with peanut butter.

That is indonesian satesause you heathen, it's beautiful. And our fries are french nor Belgium, french fries are very thin and belgium frites very thick. Here we eat dutch fries.

And good steak.

[Peasant Phill]

That is indonesian satesause you heathen, it's beautiful. And our fries are french nor Belgium, french fries are very thin and belgium frites very thick. Here we eat dutch fries.

And good steak.

Apparently I stand corrected. I never had the heart to try it. But it is made out of peanuts?

[Fragony]

Apparently I stand corrected. I never had the heart to try it. But it is made out of peanuts?

Indeed, but it doesn't taste like it, it's very good. I am a bit surprised, you don't know sate in Belgium? It's very common here, maybe because Indonesia was a dutch colony?

[Andres]

Ordering a "medium" steak... Barbarians!

"Bleu", "saignant", "à point" and "bien cuit" are the proper terms.

[Big King Sanctaphrax]

That is indonesian satesause you heathen, it's beautiful. And our fries are french nor Belgium, french fries are very thin and belgium frites very thick. Here we eat dutch fries.

And good steak.

Haha, I've never heard Satay called peanut butter before.

[Andres]

Nothing beats a filet pur avec sauce aux deux poivres, saignant bien sûr.

Satésaus on a steak Damn Dutch!

[Fragony]

Satésaus on a steak Damn Dutch!

Whoever does that should be euthanised without a second opinion, we put it on fries.

patatje oorlog, satesause + mayonaise. But someone thought such a name could lead to social tensions so know we have to call it patatje pret

no that is not a joke.