Recipe Time Again: Steak

I fell out of the habit of posting recipes for meals, which is a shame because I’ve only got pictures of some interesting creations now. Photos aren’t always enough to describe something new or experimental.

I’m going through the photos – I labelled a bunch the other night with their “meal” names in the “Food” folder of my Photos section. Time for more sharing… I am actually going to try to catch up a bit now and then stay caught up.

I’ve learnt how to do a nice steak, especially when marinated with garlic and mixed herbs in a couple of ways.

An uncooked piece of steak sits on a red chopping board with garlic and mixed herbs smeared liberally over it.

The first way is the pic above – grab your steak and put it on a flat surface then smear each side liberally with garlic and mixed herbs. It’s easiest to do one side on the flat surface before cooking, then heat up your oil/ etc. and put that side down to cook first. You’re left with one un-prepared side facing up at you which you then prep in the pan. This minimises wastage.

 

Two pieces of delicious steak frying in garlic butter in a small black non-stick frypan.

Next we have this pic above. I’m not sure if it’s got mixed herbs on it because as you can see the prepared side would be face-down. I do know that there’s garlic there because I’ve chosen here to put the garlic in first before the meat, while the margarine I used was melting. I know it’s margarine, not oil because of the colour.

Cooked steak with fried potato wedges and steamed cut veggies (orange carrot, purple cabbage, white cauliflower, green silverbeet) sits on a round white plate with green edging

Finally the finished meal. Steamed veggies (fifteen minutes in a steamer pot), fried potato wedges (also with mixed herbs on them by the looks) and a nicely-cooked steak.

I read of a method a while ago that you can also find online. Basically: for a 2-cm-thick steak, cook each side 2-3 minutes for rare, 4 minutes for medium and 5-6 minutes for well done. Turn it only once. I favour cooking it for between 4-5 minutes. Very yummy.

It has made me think about cooking times and turning when cooking other meats. I usually only do one turn now, unless I’ve misjudged how long the meat needs which happens. I’m also trying to remember that when steaming veggies I need to look at my watch and take them off after fifteen minutes or else they become a bit overcooked.

 

 

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