Cooking steak at home has to be both well done, as in done well, and rare, as in not that often. It also has to have roasted garlic and mustard butter.
Definitely agree re the marbling in steak, which is the reason I would normally buy it from the butcher, and it has to be thick. It won’t matter if we don’t eat the whole steak, leftovers for lunch the next day with a salad is handy. I like your idea about the garlic, Dijon and horseradish butter, will put that in my file for next time we have steak, more than likely next week, we love our steak!
☺️ love this Jill, thank you. I don't often eat steak, but will plan a steak night this week. We grow pomegranate, so I often finish my steak with pomegranate molasses, Dijon and pepper. I'll give your roasted garlic butter a go.
It's never occurred to me to go the full catastrophe with butter, mustard, horseradish and garlic - I love the idea and will now purchase steak to accopany. But I have a question: must it be cultured butter? I'm not mad about that poncy genteel stuff, I'd rather a less educated butter such as Western Star. What do you think? Would that ruin everything?
My ‘Terry’ cooks an amazing steak, probably because it’s an expensive cut, (and he is a good cook), but what’s the point? We don’t have one every day obviously. I haven’t made garlic butter for years. Thanks for the reminder Jill
Definitely agree re the marbling in steak, which is the reason I would normally buy it from the butcher, and it has to be thick. It won’t matter if we don’t eat the whole steak, leftovers for lunch the next day with a salad is handy. I like your idea about the garlic, Dijon and horseradish butter, will put that in my file for next time we have steak, more than likely next week, we love our steak!
☺️ love this Jill, thank you. I don't often eat steak, but will plan a steak night this week. We grow pomegranate, so I often finish my steak with pomegranate molasses, Dijon and pepper. I'll give your roasted garlic butter a go.
It's never occurred to me to go the full catastrophe with butter, mustard, horseradish and garlic - I love the idea and will now purchase steak to accopany. But I have a question: must it be cultured butter? I'm not mad about that poncy genteel stuff, I'd rather a less educated butter such as Western Star. What do you think? Would that ruin everything?
My ‘Terry’ cooks an amazing steak, probably because it’s an expensive cut, (and he is a good cook), but what’s the point? We don’t have one every day obviously. I haven’t made garlic butter for years. Thanks for the reminder Jill