This was my steak I cooked a few months ago. Medium rare, the only way to go. Can't remember the exact cut, I like to try them all.
Accompanied with my favorite condiments and sides to a steak; pepper corn sauce, jacket potatoe covered in pineapple cottage cheese, cesar salad and a healthy portion of scampi.
I am also a big fan of cooking, Like wise I am a big fan of getting steaming drunk with some fine wine, beer, or anything strong while doing it (kind of like the legend that was Keith Floyd). Makes the process so much more fun. Plus you then get to enjoy a tasty meal to soak up the copious amounts of alcohol that was devoured while cooking it. It's a win win. As you can see in my picture, I do like my large portions. Just like the alcohol really.
It by far beats steak and chips for sure, these sides are my number one go to for a steak. Although I will settle for a good steak and chips if I have to, but it's a bit bland.
While we are here I'll also add this. This was my take on a non descript or style, chicken based curry last week. Spicy. Sauce was made from scratch. Spices and tinned tomatoes to make up the base sauce. I made this specific one quite hot, to the detriment of the rest of the family. Cooled down with sour cream or yogurt to taste.
I am a big fan of making currys. I haven't gone as far as always making the base gravy yet (not to be confused with a single curry base sauce) my friend does, it just takes ALOT of time to create your base gravy.
But that is how all the Indian curry houses make all their currys though and is the best way to make an authentic Indian curry. I am also a big fan of ramming my currys with vegetables, tomatoes in the sauce, diced potato's in the curry, peas and onion, all that good stuff.
I did make an authenticly made Indian curry with my friend using the above mentioned gravy that he made days earlier, as that takes about 6 hours alone. The good thing with the gravy is that most Indian currys (apart from the coconut based ones which have a seperate gravy) will use the same gravy, you just then add different spices and what not for different currys when cooking, aslong as you have the base gravy, any curry can be cooked fresh in 20 minuites. This is the proper, authentic way for an Indian, likewise, your currys then come out looking like and tasting like a real Indian takeaway curry. It is alot of work though. You can freeze the gravy and batch cook it, which is the best way as that saves ALOT of time when you want to throw up a quick curry.
This was our take on an authentic Indian lamb balti, without all the extras I like to add, keeping this one true to real Indian currys, with extra spice for extra heat. Think we had drunk about 15 cans of larger each at this point, so got a bit carried away. But you can see it looks like something you would order from an Indian, that is the magic of the gravy batches that you make for you.
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