steak with blue cheese sauce... yummilicious... even more impressive when i was the one who put the recipe together, and executed the preparation meticulously and perfectly (of course after some research on the internet)... it was the perfect meal to acknowledge my return to the world... my return to my life.
the recipe is divided into two parts, 1. the meat, 2. the sauce...
1. the meat
preparation
What's important is the perfect cut of the meat... the better the meat the tastier the steak. The night before cooking it, put salt and crushed pepper on both sides for 5 mins then rinse the steak. This process is to lightly season it to give it some taste, and extract some of the juices to the surface of the steak. Do Not leave the pepper and salt on the steak overnite, as it will dry the steak too much. Cover the rinsed steak with gladwrap to lock in the flavour and juices.
cooking
There are 2 basic requirements to cook the perfect steak... heat and butter. that is it. ensure the pan is VERY VERY VERY hot, the hotter, the better the steak. butter the pan, and start cooking it. Now this part requires experience... you can only cook each side once to prevent over dry the steak. Each time you turn it, juice is lost... to prevent the juice-loss, you only flip each steak once. Remove the steaks, and reduce the heat on the pan... it's time to cook the sauce
2. the sauce
preparation
The primary ingredient is of course blue cheese (*duh!*). The mixing ingredient is wine. I like red wine in cooking so i'll be using red wine. depending on the amount of cheese... 280g of blue - you need about 5 tbs of wine. stir and mix, add butter and milk to thicken the consistency. add a dash of pepper, parsley and chives. you can add other cheeses to improve the cheesiness of the sauce. blue cheese has a nice aromatic smell, but is not cheesy enough. use parmeson, chedder, basically anything.
cooking
This is as simple as it gets. stir in the mixture into the pan in step one. the existing steak juices mix perfectly with the wine and cheese mixture, keep stirring until consistency is reached throughout the mixture.
3. bon appetite
Now the best part.. to consume it... cut a slice of steak, marvel at the skill at which it was cooked (if you were me), then dip it into the sauce... chew it... gaze hazily at your date... 'cos for that split second, you will forget you were with someone, you just went to heaven and returned... now, for that next bite... yummilicious!
haha... it was good... so said the two wonderful tasters... dorothy and patricia...
next on my list... 3 dinners in the course of the next 1 week (incl today)...
tonite... valerie - pan seared chicken
thurs... rachel and gang - curry laksa
next mon... kristy and gang - bak kut teh
now... don't you wish you knew me?
i am...
i am the ultimateLavidian
the recipe is divided into two parts, 1. the meat, 2. the sauce...
1. the meat
preparation
What's important is the perfect cut of the meat... the better the meat the tastier the steak. The night before cooking it, put salt and crushed pepper on both sides for 5 mins then rinse the steak. This process is to lightly season it to give it some taste, and extract some of the juices to the surface of the steak. Do Not leave the pepper and salt on the steak overnite, as it will dry the steak too much. Cover the rinsed steak with gladwrap to lock in the flavour and juices.
cooking
There are 2 basic requirements to cook the perfect steak... heat and butter. that is it. ensure the pan is VERY VERY VERY hot, the hotter, the better the steak. butter the pan, and start cooking it. Now this part requires experience... you can only cook each side once to prevent over dry the steak. Each time you turn it, juice is lost... to prevent the juice-loss, you only flip each steak once. Remove the steaks, and reduce the heat on the pan... it's time to cook the sauce
2. the sauce
preparation
The primary ingredient is of course blue cheese (*duh!*). The mixing ingredient is wine. I like red wine in cooking so i'll be using red wine. depending on the amount of cheese... 280g of blue - you need about 5 tbs of wine. stir and mix, add butter and milk to thicken the consistency. add a dash of pepper, parsley and chives. you can add other cheeses to improve the cheesiness of the sauce. blue cheese has a nice aromatic smell, but is not cheesy enough. use parmeson, chedder, basically anything.
cooking
This is as simple as it gets. stir in the mixture into the pan in step one. the existing steak juices mix perfectly with the wine and cheese mixture, keep stirring until consistency is reached throughout the mixture.
3. bon appetite
Now the best part.. to consume it... cut a slice of steak, marvel at the skill at which it was cooked (if you were me), then dip it into the sauce... chew it... gaze hazily at your date... 'cos for that split second, you will forget you were with someone, you just went to heaven and returned... now, for that next bite... yummilicious!
haha... it was good... so said the two wonderful tasters... dorothy and patricia...
next on my list... 3 dinners in the course of the next 1 week (incl today)...
tonite... valerie - pan seared chicken
thurs... rachel and gang - curry laksa
next mon... kristy and gang - bak kut teh
now... don't you wish you knew me?
i am...
i am the ultimateLavidian