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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/How+to+Cook+the+steak+perfectly?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/How%20to%20Cook%20the%20steak%20perfectly"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"1"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7200652037196641468"},"published":{"$t":"2009-10-31T04:00:00.000+00:00"},"updated":{"$t":"2021-04-28T00:16:47.464+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cooking for two"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cooking Techniques"},{"scheme":"http://www.blogger.com/atom/ns#","term":"How to Cook the steak perfectly"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"}],"title":{"type":"text","$t":"How To Cook Steak Perfectly"},"content":{"type":"html","$t":"\u003Cimg alt=\"How To Cook Steak Perfectly\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/001.jpg\" style=\"height: 384px; width: 351px;\" title=\"How To Cook Steak Perfectly\" \/\u003E\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;A lot of people are quite intimidated when it comes to cooking steak. Cooking a steak to perfection is not really all that hard . . .  as long as you follow a few rules.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I'm really lucky to live in the UK, where the beef is considered to be some of the best in the world.  Top quality meat, marbled with plenty of fat for beef and lamb is essential for successful broiling, grilling and pan frying.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;It goes without saying that, if you want the perfect steak, you have to first start out with the perfect cut of meat.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;For panfrying, broiling or grilling, I wouldn't recommend anything less than a good quality sirloin, rib eye or filet steak.  Steak that has been properly aged on the bone will give you the best flavour.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I also like to start with meat that is at room temperature, so take your steaks out of the fridge at \u003Cspan style=\"font-style: italic;\"\u003Eleast\u003C\/span\u003E half an hour before cooking or longer if possible.\n\nSome cooks eschew seasoning the meat prior to cooking.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI am a firm believer, however, in salting the meat prior to cooking, as the heat helps to seal in the salt, allowing  it to penetrate and really flavour the surface of the meat.  That old idea about the salt drawing out the moisture and meat juices, is just hoaky to me.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;If pan frying, which is my preferred method, you want to use a really heavy skillet, heated to a hot temperature.  Brush your seasoned meat with some butter, and then place it in the hot pan.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Cook for several minutes to sear the first side, and then flip over and finish searing it on the second side.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Don't turn your steak any more than once.  Turning it over and over, is what causes the meat juices to release and your steak ends up stewing instead of frying.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-gPfhwxL5TbQ\/YIfiluy5kjI\/AAAAAAADNr8\/ZOCp76qEsjwzhaSBNPF16bhHWnJDY6A9ACLcBGAsYHQ\/s643\/7626a60dcaf13e2f9db166f5a9ca73d9.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Finger Test for cooking steaks\" border=\"0\" data-original-height=\"643\" data-original-width=\"500\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-gPfhwxL5TbQ\/YIfiluy5kjI\/AAAAAAADNr8\/ZOCp76qEsjwzhaSBNPF16bhHWnJDY6A9ACLcBGAsYHQ\/w498-h640\/7626a60dcaf13e2f9db166f5a9ca73d9.jpg\" title=\"Finger Test for cooking steaks\" width=\"498\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I prefer my steaks medium rare.\n\n\u003Cembed allowfullscreen=\"true\" allownetworking=\"all\" height=\"360\" src=\"http:\/\/wmg.photobucket.com\/pbwidget.swf?pbwurl=http:\/\/wmg.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/a33ce198.pbw\" type=\"application\/x-shockwave-flash\" width=\"480\" wmode=\"transparent\"\u003E\u003C\/embed\u003E\n\nThis finger test is a simple way to judge the doneness of a piece of meat. The further your thumb has to move across your hand, the more resilient the ball of the muscle becomes.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe amount of resistance felt by your opposing finger when compared against the same finger pressed onto your meat is an excellent gauge in guessing as to how done your meat is.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u003Cspan style=\"font-weight: bold;\"\u003EFirst finger stage:\u003C\/span\u003E  for blue meat and lightly cooked fish.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Touch your thumb to it's opposing first finger and press the ball of your thumb with the tip of a finger of the other hand, the ball will offer no resistance.  The surface should be seared in steak, and firm, and the beads of meat juice not yet risen to the surface.  The meat is rare to almost blue when cut with a mild flavour.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\u003Cspan style=\"font-weight: bold;\"\u003ESecond finger stage:\u003C\/span\u003E  for rare meat.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Touch your second finger to your thumb and press the ball of your thumb.  The ball will feel spongy.  The meat should be well browned and spongy when pressed in the centre.  It should be firm at the sides and any beads of juice on the surface should be deep pink.  The meat when cut is read, juicy and aromatic.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\u003Cspan style=\"font-weight: bold;\"\u003EThird finger stage:\u003C\/span\u003E  For medium cooked meat, game or duck, or well done fish.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Touch your third finger to your thumb and press the ball of your thumb.  The ball will feel resilient.  The surface should be crusty brown and the meat should resist when the centre is pressed.  Firm at the side, the juices on the surface should be pink, and when cut the meat is juicy, deep pink and well flavoured.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\u003Cspan style=\"font-weight: bold;\"\u003EFourth finger stage:\u003C\/span\u003E  For well done meat, or poultry.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Touch your fourth finger to your thumb and press the ball of your thumb.  The ball will feel firm. The surface of the meat will be crusty brown and dry and the meat will feel quite firm when touched in the centre.  Beads of juice on the surface of the meat will be clear and when cut no pink juices will be visible.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYou may also be interested in learning how to cut tri tips into your perfect eating steak. For \u003Cb\u003E\u003Ca href=\"https:\/\/carnivorestyle.com\/how-to-cut-tri-tip\/\" target=\"_blank\"\u003Etips on how to cut tri tips\u003C\/a\u003E\u003C\/b\u003E there is a really great tutorial for you to follow. I love trip tip steak. Its filled with flavour, but there can be a bit of confusion in knowing how to handle it properly.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\u003Cimg alt=\"How To Cook Steak Perfectly\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/mushrooms.jpg\" style=\"height: 375px; width: 351px;\" title=\"How To Cook Steak Perfectly\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I like to serve my steaks with some tasty fried mushrooms.  Very easy to do.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Just slice the mushrooms, melt a knob of butter in the pan and then add the mushrooms.  Don't agitate the pan at all.  Allow the mushrooms to sear and brown. In short leave them alone.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Stirring releases to much of their juices and, once again, they stew.  If you leave them alone and only stir them once they have begun to really brown, you will be rewarded with nicely browned, juicy and flavorful mushrooms.  I wait to season them at the end.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Following these few simple rules and techniques should help you to cook the perfect steak every time, and if you still  manage to mess it up, well . . . here's the perfect sauce to serve with your steak, whether you have cooked it to perfection . . . or not.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;It is delicious can enhance a really well cooked steak or cover  a multitude of sins!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"classic steak a poivre sauce\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/005.jpg\" style=\"height: 419px; width: 352px;\" title=\"classic steak a poivre sauce\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\u003Cspan style=\"font-style: italic; font-weight: bold;\"\u003E*Classic Steak Au Poivre Sauce*\u003C\/span\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003EServes 2 generously\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/classic-steak-au-poivre-sauce\" style=\"color: #33ff33;\"\u003EPrintable Recipe\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;This classic sauce is not only delicious when you have a perfectly cooked steak to serve, but is also an excellent cover-up for beef that is overcooked, tough, or lacking in flavour.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;2 TBS whole black peppercorns\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E175ml good red wine\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E174ml double cream\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E1 TBS cognac\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003Esalt to taste\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Place the peppercorns in a heavy ziplock bag and crush with a rolling pin.  Place in the saucepan and add the wine.  Cook and boil until reduced to 2 TBS.  Whisk in the cream and cognac and heat until quite warm.  Season to taste with salt\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E.\n\n\u003Cimg alt=\"Classic Steak Au Poivre Sauce\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/003.jpg\" style=\"height: 348px; width: 349px;\" title=\"Classic Steak Au Poivre Sauce\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan face=\"\u0026quot;Open Sans\u0026quot;, sans-serif\" style=\"background-color: white; color: #4e4d4c; font-size: 18px;\"\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com\u0026nbsp;\u003C\/span\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cbr style=\"box-sizing: border-box;\" \/\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cdiv style=\"box-sizing: border-box; text-align: justify;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" style=\"-webkit-font-smoothing: antialiased; box-sizing: border-box; color: #ef9d87; outline: none; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;\"\u003EFollow my blog with Bloglovin\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7200652037196641468\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/10\/how-to-cook-steak-perfectly.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7200652037196641468"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7200652037196641468"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/10\/how-to-cook-steak-perfectly.html","title":"How To Cook Steak Perfectly"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-gPfhwxL5TbQ\/YIfiluy5kjI\/AAAAAAADNr8\/ZOCp76qEsjwzhaSBNPF16bhHWnJDY6A9ACLcBGAsYHQ\/s72-w498-h640-c\/7626a60dcaf13e2f9db166f5a9ca73d9.jpg","height":"72","width":"72"},"thr$total":{"$t":"5"}}]}});