tag:blogger.com,1999:blog-5308853959465527662.post852983605663260801..comments2024-03-12T12:20:27.569+00:00Comments on Northern Food: Trying to cook the perfect steak (volume 3)Davehttp://www.blogger.com/profile/16585631819543594027noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5308853959465527662.post-15332682269364862892012-01-02T20:33:29.268+00:002012-01-02T20:33:29.268+00:00I do love a good steak and that looks amazing. Ne...I do love a good steak and that looks amazing. Next time I cook one, I'll refer to this post for help... it seems that I have been doing everything wrong in the steak cooking department over the past few years!Anonymoushttps://www.blogger.com/profile/02040212400897139796noreply@blogger.comtag:blogger.com,1999:blog-5308853959465527662.post-74264014723198383302011-12-21T21:42:07.650+00:002011-12-21T21:42:07.650+00:00Gary - as discussed on Twitter, it was news to me ...Gary - as discussed on Twitter, it was news to me as well. Serious Eats food lab stuff can be found here: http://www.seriouseats.com/the-food-lab/<br /><br />Mr Noodles - haven't tried that method yet, but I don't think I've got the cooker for it. My ceramic hobs aren't hot enough for the quick sear and I doubt my oven is up to the task either. Reckon I could have a go using the bbq for the sear. One for next summer...Davehttps://www.blogger.com/profile/16585631819543594027noreply@blogger.comtag:blogger.com,1999:blog-5308853959465527662.post-42982128049589179322011-12-19T21:38:17.267+00:002011-12-19T21:38:17.267+00:00Not tried it myself, and it might be more a method...Not tried it myself, and it might be more a method for a Hawksmoor-esque 1kg+ cut, but what about the quick sear then ridiculously hot oven followed by a bit of a rest?Mr Noodleshttps://www.blogger.com/profile/13327242172810414292noreply@blogger.comtag:blogger.com,1999:blog-5308853959465527662.post-55083405067757396912011-12-19T18:11:24.911+00:002011-12-19T18:11:24.911+00:00This is interesting, I'm of the school of thou...This is interesting, I'm of the school of thought that you don't move it at all during cooking, except to turn it. Will have to try this way.Garyhttps://www.blogger.com/profile/15462201004054413616noreply@blogger.com