I probably wouldn't use olive oil as the smoke point is too low, use a vegetable or wok type oil.

I usually do 2 mins max per side, but i like mine rare. TBH cooking steak takes practice, I still tend to overcook them if i am cooking for others.


*doesn't understand people who cover their steak in pepper sauce though, how are you supposed to taste the steak?

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Keep it high, othewise you'll end up boiling it in it's own juices.

The best flavour from steak comes from the slightly charred outside, and a tender inside. using a hot heat chars the outside, and cooks in the inside before it has a chance to go tough.

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I find myself agreeing with greg, i think i may be being brainwashed.

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I really want some steak now :(

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As a side point, if you ever order steak in a restaurant and get sauce with it, make sure you ask for the sauce separately - apparently restaurants tend to give away older steaks with sauce as you can't see the difference.

If you touch your thumb and forefinger together, then press the bit of flesh between the two, that is what a rare steak should feel like. Thumb to index should be medium, ring rare and pinkie well done.

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Me too!

I reckon we should all go 'round to greg's.

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i'm having chicken with a red wine sauce for dinner :(

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That works for me too.

7.30 for 8 suit you?

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any digit anywhere near to my ring is quite rare h'actually

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Thanks for the help you lot.

Hopefully before i start cooking PJ will pop her head in.

Just a bit worried about sealing it and leaving it in pan. Just have it in my head that it will continue 'sealing' it and burn.

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