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<blockquote data-quote="Sheikh Yerbouti" data-source="post: 708116" data-attributes="member: 9093"><p>Totally agree... and the same goes for turkey... cooked through but needs to be juicy...</p><p>Nowt worse than overcooked meat or fish... dry, tough and chewy... ick... </p><p></p><p>Agree with how you cook your steaks as well...</p><p></p><p>I use one of them griddle pan things you put on the hob. No oil on the meat, just salt and pepper on one side. Put the pan on fierce heat for 5 minutes, then reduce it a bit and whack the steak on seasoned side down. season the other side while it cooks for between 3 & 4 minutes (depending on the thickness), then flip it for the same time again. No poking or prodding or moving it around, just slap it onto the heat and leave it. Straight onto the plate off the heat & give it a few mins to rest before munchage <img src="/styles/default/xenforo/smilies/classics/thumbsup.gif" class="smilie" loading="lazy" alt=":thumbsup:" title="thumbs up :thumbsup:" data-shortname=":thumbsup:" /></p><p></p><p>Prefer ribeye to sirloin myself... fat through the middle of the cut helps it cook, and it has more flavour IMO <img src="/styles/default/xenforo/smilies/classics/thumbsup.gif" class="smilie" loading="lazy" alt=":thumbsup:" title="thumbs up :thumbsup:" data-shortname=":thumbsup:" /></p><p></p><p>You just can't beat a good steak <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big grin :D" loading="lazy" data-shortname=":D" /></p></blockquote><p></p>
[QUOTE="Sheikh Yerbouti, post: 708116, member: 9093"] Totally agree... and the same goes for turkey... cooked through but needs to be juicy... Nowt worse than overcooked meat or fish... dry, tough and chewy... ick... Agree with how you cook your steaks as well... I use one of them griddle pan things you put on the hob. No oil on the meat, just salt and pepper on one side. Put the pan on fierce heat for 5 minutes, then reduce it a bit and whack the steak on seasoned side down. season the other side while it cooks for between 3 & 4 minutes (depending on the thickness), then flip it for the same time again. No poking or prodding or moving it around, just slap it onto the heat and leave it. Straight onto the plate off the heat & give it a few mins to rest before munchage :thumbsup: Prefer ribeye to sirloin myself... fat through the middle of the cut helps it cook, and it has more flavour IMO :thumbsup: You just can't beat a good steak :D [/QUOTE]
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