How does GOT like their steak?

[Azzurri]

Wagyu, rare.

If you're doing ribeye, sirloin or rump, then before you cook it, give it a good walloping with a rolling pin until it's just under an inch thick. Crack some sea salt and mixed peppercorns on the meat and then flash fry in a searing hot pan with a drizzle of olive oil for about 50 seconds on each side.

Serve with peppercorn sauce, butter fried button mushrooms and chunky chips.

Koff Gordon Ramsay

 

[obc]

I find wrapping your freshly cooked streak in kitchen foil for a couple of minutes helps keep it nice and juicy.

Tenting it in foil for five minutes is the way to go per Tony Bourdain and other chefs. Even off the grill there are still some magical processes going on.

 

[Roztitute]

Well done is for the severest of kopites.

 

[Moomin]

I like my steak like I like all yer ma's downstairs. Wet and bloody.

 

[Allezfan]

I'd just rather have a burger, tbh.

 

[Blue 1]

Is that peanut butter ?

Mustard FFS.

 

[fatshark]

Beef steak - pref ribeye, otherwise rump or sirloin. With a nice piece of yellow fat down the side and marbling in the meat.
Flame-grilled under the stars. Wood fire, not gas. Some dried herbs or fresh rosemary on the fire doesn't hurt.
Medium-rare to medium at most.
Sea salt and fresh black pepper.

Should be juicy enough not to need sauce. A little squirt of lemon juice works well.

But if it got overdone and is too dry, then fresh peppercorn or monkeygland sauce.

That's Saturday dinner sorted.

 

[Big Fat Sam]

Would love a New York Tenderloin now.

Like mentioned already, fresh twist of sea salt and mixed peppercorns on both sides after brushing with a bit of rapeseed oil, heat a heavy-bottomed pan over a high flame for a few minutes until soaring hot, then drop that bad boy piece of steak in there for two minutes a side after turning down flame slightly. Might even rub the steak with garlic if I am feeling nawty too.