Steak Brian

[suityou01]

Tonight SY02 and I shall gorge on a dish of steak diane, made to my mate Brian's specific recipe. The dish is called Steak Brian in his honour.

Currently the steaks are in the fridge, having had crushed garlic, salt, pepper and dijon mustard lovingly rubbed into them.

Later, after a few glasses of red, they shall be lightly fried in butter, and then put to one side. In the remaining juices in the pan I sweat some shallots, closed cup mushrooms. After this I add some red wine, worcestershire sauce, oxo cube and some single cream. Whack the steaks back in an simmer for 20 minutes.

Served with ratatouille and chips. Yum yum.

[d000hg]

I find any sauce is wrong on a steak, apart from hot pepper sauce if you BBQ.

[TimberWolf]

Just salt would do me. Less done to a steak the better, but what you're doing doesn't sound too bad.

[suityou01]

I find any sauce is wrong on a steak, apart from hot pepper sauce if you BBQ.

Does this fear of special sauces stem from an episode in a restaurant?

"Chef's special sauce, sir, with our compliments"

[adubya]

I've got a 99p Lidl pizza cooking currently

[doodab]

I have a bison steak that I just picked up from the supermarket, marinaded in some sort of spicy pepper stuff. With spuds and sweetcorn and a couple of beers.

Lovely.

[Cliphead]

Rubbing salt into raw steak will dry it out.

[suityou01]

Rubbing salt into raw steak will dry it out.

The hefty amounts of red wine, brandy (late addition ) and single cream should balance that out.

Just scoffed.

Luuuuuuuurvly.

[d000hg]

What a way to ruin nice meat.

[NickFitz]

Rubbing salt into raw steak will dry it out.

Not quite true: the salt initially draws moisture out of the steak, but this forms a brine which is then reabsorbed into the meat, having slightly tenderised it. To the extent that any moisture is lost by evaporation, this only helps to concentrate the flavour. For best results, salt your steak at least forty minutes before cooking.

Full details based on actual experimentation from Kenji, as always