Thanks Zenster, best of luck in Europe, We’ll give this one a try. Sound great.
Has no one had a deep-fried steak? Or know of a restaurant in the greater Boston area that serves one so I can tell for myself?
I know up here there was a fad about five years ago for what was called pitchfork fondue.
It involved taking a whole steak, impaling it on a pitchfork and sticking it into a 40 gallon barrel of boiling oil. The people that had it said it was mighty tasty, but I have a feeling a cardiologist would faint if he saw one of those on his plate.
Una told me about deep-fried turkey that some people have for thanksgiving. I assume it’s the same idea, Odie - a whole turkey, deep fat fried.
Best way to cook steak? On Una’s propane bbq, mightily marinaded and frequently basted with the same sauce, and sitting in the sunshine, drinking pina coladas. I’m still waiting to try her steak salad…
At home, I tend to cook it under the grill on the grill stand, with foil in the base of the grill pan to catch the juice. I just put butter on the top, not even salt & pepper usually, turn half way through the time, and when it’s done, carefuly drain the juice from the base to pour over the boiled new potatoes that I have done with it. I also have mushrooms seethed in garlic & butter - they only take about 5 minutes to cook & they are absolutely gorgeous. Just melt a lot of butter in a small saucepan, add garlic (preferably freshly chopped or crushed) & add small button mushrooms whole, or quartered. Put the lid on & let them simmer gently in the butter. The garlic butter can also be poured over the steak or the potatoes when you serve it.
For the record, deep fried turkey kicks ass, but the cost of the peanut oil is a little high(you need a hell of a lot of it). I have a turkey fryer, its a lot of fun.
I have only one hint, when you put the steak in the pan drop it so that the part nearest to you hits the pan first then the rest of it-to the back. This keeps you from getting splattered with grease.