Tank Slap - Motorcycle Forum

Went to Toby Cavery tonighy for my misses nans birthday. Great catch up with everyone. My misses uncle is a laugh always keeping us laughing all night.

But next to our table was a mum.and daughter (maybe about 18yo or so) the mum dished up a manageable sized portion and ate it in a timely fashion, the daughter had a massive yorkie (as big as the plate) and filled it up with food. She must of been eating for approx and hour and only ate half of it. It annoys me a bit but also made me laugh. Things like that just remind me how well off we all are over in the UK.

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KFC.

veggie Malaysian curry

Tapas. Bloody lovely it was

Some good places to eat in the new area ?

This was in the jewelry quarter in Brum

Chocolates & ice cream. Pasta Alfredo.
More chocolates.

Hmmmm. Recovering from last night's steak & fries, coleslaw, etc.
I really need to learn how to cook a steak better than I do. Can never seem to get it right.

Undercook it and leave it to rest.

"To rest"??

Yep. Don't eat it straight away. Put it to one side for 5 to 10 minutes depending on how thick it is.

Steak is simple D, even I can cook a decent steak.

Get out of the fridge and cover in good quality olive oil and black pepper and allow it to come up to room temperature. Just before cooking season with a little sea salt, but only do this before cooking as otherwise it dries the meat out too much.

Place the meat in a hot pan for 4 minutes and then turn just once and cook for 3 to 4 minutes on the other side. Lift out of the pan and leave to rest for 10 minutes as this allows the meat to absorb the juices and all their flavour before serving with a cold beer.

Simples

Ah! That's the problem. I'd used butter instead of olive oil....which is what I would normally use.

Wouldn’t worry too much about using butter instead of oil Daz, I use butter, but with just a little oil in to prevent the butter burning. Then while the steak is resting I make a peppercorn sauce with the leftover butter, peppercorns and a little cream.

The pro trick is using an electric probe thermometer. Plenty of tutorials of YT.

Good shout Deegee
I like mine about 126f

I’m quite happy with blue or rare, but tbh I’m equally happy with carpaccio or a steak tartare.

I just like steak.

P.S. Beef for Sunday is already in the fridge.....

I like my steak med-rare. Learnt a trick a while ago, as soon as any blood starts appearing on top of the steak, flip it. Same on the other side then remove it and as Kwacky says let it rest. Generally nail it every time.

Got some nice Sirloin for tomorrow's tea.

I can't wait now and would have it for supper with all this steak talk, if it didn't mess up the wife's plans

I know where I messed up now. Lately I've been cooking bacon first (to go on top) and THEN do the steak in the same pan.....takes all the guesswork out of oil-butter, etc. I'd forgotten this crucial step.
It's moments like this that I miss the wife.
And needless-to-say, ONLY moments like this...

Half a pig in the oven on slow roast for this evening...