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Buy some nice rib eye from William Rose, season with salt and pepper, get pan (heavy bottomed non-stick if poss) really hot, little bit of oil with garlic clove and some thyme or rosemary, cook (without moving) for 1 and a half minutes on each side, let it rest for 5 minutes afterwards. Will be perfect medium rare. Eat with a poached egg.
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I'm going to go out on a limb here, but for a good steak at home... Buy a good steak to begin with. No amount of expensive griddle pans will turn a pre packed supermarket steak into flavour


but assuming you have a decent steak, pepper but don't salt it, put it on an already very hot pan and depending on thickness cook on each side until done to taste. I'm medium rare so assuming a 2cm thick steak about 2 to 3 mins each side. Ish

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My recent discovery is to leave the steak out for a couple of hours to make sure it is room temp before you start cooking - that way you can cook it rare without it being cold in the middle.


I use a hot griddle plate - sits on top of the gas burners, make sure its very hot before putting steak on.


I still get it wrong quite a lot as the missus like hers more cooked than mine and it can be hard to get both right - obviously its most important to get her steak right than mine (otherwise I can't enjoy my own, even if its perfect)...

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HAL9000 Wrote:

-------------------------------------------------------

> The short answer is: I freeze steaks when I want

> to flame grill them according to my own particular

> style, a technique that has taken years of

> practice to perfect.



This is quite the most peculiar method I've ever heard of cooking a steak - am intrigued. Hal, for a rare / medium rare, would the juices not be bloody if you pierce it (and if you pierce it during the cooking process, do you not lose all the juices)?


And more to the point, how on earth did you come across this method of cooking? Were you travelling in the arctic and came across a baby mammoth steak frozen in the ice?

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