!!! You are NOT going to improve your golf !!! New recipe added

Convection or conventtional oven or broiler will do fine. if its for 2 person and if you have a meat thermometer, you can even use a toaster oven (for bread).

cooking is understanding when to use heat, so you don't need an expensive oven.

Now the sauce - for 2 to 3 persons...

heat a cup of heavy cream or double cream in a sauce pan. when its roughly reduced by half, add some loose Rockford Cheese (Blue Cheese), like a handful and stir it gently. you can also add milk if you do not like your sauce too heavy.

if you prefer a sweeter taste, you can add half an onion (ringed).

when everything is mixed well, add chives and serve.

this sauce can be used for chicken or fish dish as well. the only difference is you need to add the juice of half a lemon. DO NOT add lemon for steak dish.

hope it helps......DGman

Ur a saviour. Now I know what to make for Valentine's next year. But first time to try this awesome instructional recipe myself!

Btw, was Urs medium rare Eric? Sure looks Damn good.

I believe if after eating those steak, I will be able to hit the ball better!

pushslice wrote:

eiji wrote:

Buy BFG wedges got free steak hor?

I like...

I cannot agree more!!!

Bloody nice...

Khorkar wrote:

Bloody nice...

No blood. Its just nice.

for true measure, the steaks shown is medium not rare. when its rare, there is a tad more juice and the steak will appear "bloody".

good steak is best enjoyed rare or medium.

will post one with sausage, cannellini beans and tomatoes hopefully soon, that one is brainless to make, goes well with a nice bread and will make your spouse, other half or bf/gf or children very happy.

now i need to get back to my full-time job.

DGman

Everything looks delish.... except for the blue cheese dressing.

I have tried n tried but a rub of ur arse w ur finger is what that smell reminds me of.

Erm what is it u'v tried n tried? Blue cheese or that thing w ur finger? :}

Eric I'm thoroughly inspired. I shall try making this over the weekend

I can show u if u r curious.

One thing that is misleading in my opinion is the title.
This definitely will improve your golf swing. Satisfied mouth, full tummy, feasted eyes on the beautiful color, that makes a golfer realy calm and focused on their swing.

Well done Eric, a very very nice post and steak.

Rex......when you cook it with cream and finished off with chives, there is no trace of the pungent from blue cheese. what you will get is a little smokiness rich sauce with a distinctive aroma.

i deglaze the pan used to sear the meat with brandy and did not even switch to the sauce pan.

DGman

Hmmm....


I think I wil take ur word for it Eric.


Last time I had bleu cheese accidentally I nearly fainted.

Btw, any diff in searing the meat w the butter 1st then putting it in the oven instead?

Rex, don't take his word for it, demand a taste test!!!

if you do not sear the meat and put it in the oven instead, you will need to go very high heat for the first few mintues. You can also use a torch but nothing beats the searing from a iron skillet. most ovens cannot go above 230 degrees C. the result of not searing is the meat will "sweat" and lose lots of juice in the process of cooking. that means the meat will be dry and will not retain the juice.

the butter on the sear meat before it goes into the oven is to give it a nice glaze.

blue cheese is like stinky tofu or durian, some people cannot stomach them.

Eiji..good try!

Welcome to BFG Restaurant....

Smell good and tasted great.... yummy... I am so freaking hungry looking at the phones that Eric shown me...

phones?

i went to buy 2 angus ribeye from QB after i saw the post...to cook tmr....

QB is cheap, but i find there meat pretty different in taste and quality.

kian....call me if you need last minute instructions.

wah eric.... u should open a steak house beside ur den... i tihnk can make alot!

somemore 1 free steak for ppl who go fitting! hahah

As Eric mentioned, a quick way to get easy and tasty sauce is to delgaze the pan or skillet used to seal the meat. Deglaze is a cooking term which means to remove the "parts" that stick to the bottom of the pan. It can be fat, oil, drippings etc.

This is a very good alternative to making demi-glaze or "tradiditonal' brown sauce which can take a very long and tedious time.

Deglazing-

Add in alcohol of choice (Normally red wine / brandy) and flame it, this will help to add some liquid into the pan. This process also burns off the alcohol. add in stock of your choice, add in some butter if you like or cream to help smooth-en and also thicken the sauce.

For those that cant take alcohol, you can use chicken stock, beef stock,vegetable stock without adding alcohol . remember to use just enough to help dissolve the "bits" stuck to the bottom of the pan.

Another alternative is to use the roasting pan. this is especially good is you roast meats and vegetables together in the oven. Or if you roast meats on a meat rack and you have a try below which catches the drippings......yyyyyyyuuuuuuuummmmmmm..............................

BTW Eric, try aged beef. about 3 months old.....

Was supposed to have a steamboat for 6 tmr...now feel like changong to steak.
The good thing is,if i fail, no need to invite pple over in future. Hahaha

Sacrilege!! Putting sauce on a good piece of meat.
Put sauce on an old piece of shoe leather or road kill.
Don't kill the flavor by saucing.
A good steak is to be ate bloody.

agree meia07656.......or a dash of truffle oil will do just fine too.

DGman wrote:

Sorry to disappoint the readers on what is potentially the most irrelevant thread on golf this week. There is nothing to buy, nothing to sell and nothing to cure your BIS.

i have tried the recipe for a 24-hour steak which takes a long time to prepare, fussy but the end result is the most tender and succulent piece of ribeye. now we need to raise the bar - shorter preparation time and an equally excellent piece of juicy steak that meets the demanding gourmet expectations.

without much ado here is how it pans out....

Tenderloin from Hubers' Butchery. One can choose the Argentina grass fed which at about 300g will cost about $13. The US prime will set you back about $40 and the Angus 200-day Grain fed will tip in at $43.50. for this purpose, we have used the US prime because i like the marbling on those tenderloins.

ideally you want your tenderloins to be 2 inch or at least 1 1/2 inch thick. we had 5 pcs in 2 inch and 4 pcs for the smaller eater at 1 1/2 inch. the 2 inch will weight from 270 to 300g while the 1 1/2 will weight 220 to 240g.



Milled fresh black pepper and mix with sea salt (you can substitute with Koshler salt) but never use common table salt. it will ruin your steak. you can mill the black pepper (coarse) using a coffee or blender. its cheaper, faster and better than pre-pack or using a standard pepper mill.

the mixture is roughly one flat tablespoon of black pepper and one tablespoon of sea salt for each steak. if you prefer a less salty steak, you can go 2/3 black pepper and 1/3 sea salt.



Pat dry the meat and coat the tenderloins with oil, then dip into the black pepper and sea salt mixture, coating it well.



Using a very hot iron skillet (avoid teflon coated or aluminum pans cos its not hot enough), sear each side (top, bottom, 2 to 3 sides) for a full 2 minutes each. Your steak will not cook, its just to seal in the juice and create the crisp texture.



Whack them into the oven or broiler with a generous portion of unsalted butter to create a nice glaze.

timing at high deck of the oven, 200 degrees celsius - 8 minutes for rare, 10 for medium and 12 for done. use a meat thermometer to get better reading. roughly 120 for rare 135 for medium and over 150 for done.



the finished article - undress..



the finished article - dressed with saute field, portebello and brown mushrooms accompanied by a Rockford Cheese sauce with double cream.



still pretty ordinary looking, but the inside...glorious. one of the best tenderloins i have had.



enjoy my fellow GRians and meat lovers.......DGman

Nice one eric !!!