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Heston: "By flipping the meat every 15–20 seconds, the steak will develop a crisp flavoursome exterior without being overcooked in the centre. After cooking, it is important to remove the old oil from the pan and then, after a couple of minutes, to add the new oil while the pan is still warm. A good heat is required to get the flavour of the garlic, lemon and rosemary but if it’s too hot it will lose the freshness."
Does anybody dry their steak before consumption?
Quote from: fivesix on 07 January, 2012, 12:58 AMDoes anybody dry their steak before consumption?That was an interesting tip too, I usually leave mine in plastic wrap. Got a few ribeyes, might leave one on the shelf a few days.
I'd go fucking insane looking at them without eating them...
he discusses it for cooking in a pan with oil, I wonder what the process is for BBQ hot plates?slash....do some surfing and let us know
That was an interesting tip too, I usually leave mine in plastic wrap. Got a few ribeyes, might leave one on the shelf a few days.