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.
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.
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.
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.