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&amp;quot;Will_D&amp;quot;:2su21r7s wrote: If you want to know how to cook a steak ask a Gaucho <!-- s:?: --><img src="{SMILIES_PATH}/icon_question.gif" alt=":" title="Question" /><!-- s:?: -->

The Argentians cook thier steaks sloooooowly.[/quote:2su21r7s]

There is a school of thought that states that if you can hear the meat sizzle then you are cooking at too high a temperature. My favourite slow recipe is Gigot de Sept Heures- a leg of Wicklow (obviously) lamb, cooked over 7 hours.

&amp;quot;Andrew&amp;quot;:1u9xflc2 wrote:

&amp;quot;Will_D&amp;quot;:1u9xflc2 wrote: If you want to know how to cook a steak ask a Gaucho <!-- s:?: --><img src="{SMILIES_PATH}/icon_question.gif" alt=":" title="Question" /><!-- s:?: -->

The Argentians cook thier steaks sloooooowly.[/quote:1u9xflc2]

There is a school of thought that states that if you can hear the meat sizzle then you are cooking at too high a temperature. My favourite slow recipe is Gigot de Sept Heures- a leg of Wicklow (obviously) lamb, cooked over 7 hours.[/quote:1u9xflc2]


No sizzle= No Maillard = A lot less flavour

&amp;quot;Andrew&amp;quot;:1an0i98a wrote: There is a school of thought that states that if you can hear the meat sizzle then you are cooking at too high a temperature. My favourite slow recipe is Gigot de Sept Heures- a leg of Wicklow (obviously) lamb, cooked over 7 hours.[/quote:1an0i98a]

I guess it's all around personal preference really, and there are as many schools of thought as there are cuts of meat. Just to add my tuppence. I do appreciate a slow cooked leg of lamb where the meat is falling off the bone, but prefer to take out the bone on my leg of lamb, and then butterfly open the meat at different thickness's. I put on a good spice rub, and BBQ for about 30 to 40 minutes, turning regularly. Due to the different thickness, you get nice crispy edges, some well done bits, and a lovely rare middle, so all the family happy! I also leave a bit of meat on the bone, and also chuck that on the BBQ, for something nice to chew on, and so there is no waste. For the record, this is the only time, I de-bone meat really, as nearly always prefer it on the bone, with the added flavour that brings. It just wouldn't be pracitical to cook a leg of lamb on the BBQ otherwise. As i said it's probably just down to whether you like your meat well done or rare, and neither are wrong really.

&amp;quot;EoinMag&amp;quot;:asfs5pn8 wrote: Well done, is just wrong.[/quote:asfs5pn8]
That would also be my thinking, but I try to be diplomatic at times. All my inlaws think they like their steak well done, but I have been progressively been serving it rarer over time, and they all marvel at how juicy it is, and why when they do it, it is so tough, even though the meat often comes from the same animal!
My direct family also thought they liked it well done, but are gradually being converted to fairly rare, so progress being made.