I make a very good steak.
A steak needs fat to taste great.
Manage the heat, let the meat cook, and you'll get fantastic results.
Me, I love a steak.
Being hot never hurts!
As soon as you wanna take away the flavor of anything, just fry it.
I like my dry-aged steaks.
I think over-seasoning it is something I tend to do. If it's a good steak, salt, pepper, and butter are the three key ingredients. But just try not to overcook it, and you'll be happy.
I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.
I love watching a single pork chop seasoned with garlic and shallots cook and see the fat bubble around it.
I really like steak.
I'm a filet guy, so I like steak.
With wok cooking, you chop things up into little pieces for maximum surface area, so they can cook in minutes, if not seconds. Sauteing is energy efficient; baking is not.
The best way to make a steak is grilled over an open flame or pan sauteed in a cast iron skillet.
A plancha is just a hot flat surface. So if you think about it, anything is a plancha, like a saute pan or a griddle. A la plancha is the perfect way to cook for a crowd.
I've read hundreds of cookbooks. Most of those cookbooks don't even tell you how to get a steak ready, how to bake biscuits or an apple pie.
Undercook swordfish, and you get rubber. Overcook it, and you lose the fat and succulence.
If you are working with high quality products, you can elevate the flavors more by cooking it at a low temperature than you can by searing it.
