another good tip is to first check the steak for the best side then wipe that dry and quadrillage that side first, turn the steak over and this becomes your presentation side (face up) and no matter who butchers the rest of the cooking you will always have a good looking steak.
Always use totally defrosted meat at room temp, and I get best success with my simon gault adonised pan HOT HOT HOT!
melford,
Jan 16, 8:59pm
I always buy fillet steak. I have never been able to cook a tender steak either in a pan or on a BBQ (with or wiithout marinade) unless I use this steak.This steak just melts in your mouth. Put a bit of oil on each side of the steaks, place in pan and cook a couple of minutes either side turning once
uli,
Jan 16, 10:50pm
Scotch fillet is what I use when indulging.
davidt4,
Jan 16, 10:56pm
I buy well marbled aged sirloin when I can find it, but fillet is what we eat most often.I never seem to find scotch fillet that's aged and it can be quite tough and stringy if it's too fresh.
uli,
Jan 16, 10:58pm
If you like to eat the "aged in a plastic bag" type then the Mad Butcher has aged sirloin and aged scotch.
davidt4,
Jan 16, 11:17pm
No, I can't stand vacuum packed beef.
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