Name: The Grilling Factor
Cuisine: France
Ingredients: steak - garlic; veal - sage; lamb - rosemary; 2. Herbs, fresh if possible; The steak, veal and lamb should all be beautifully pink. The pork, whilst not pink, should certainly be juicy and succulent not dried out and dreary.; mustard; steak - approximately 2 minutes or less each side; veal - approximately 3 minutes or less each side; lamb - approximately 4 minutes or less each side; pork - approximately 5 minutes or less each side; pork - thyme; 3. Butter; 4. Salt and black pepper; tomato; Onion; béarnaise

Preparation info

Difficulty
Easy

Appears in

Floyd's Food

By Keith Floyd

Published 1981

About

Here is what I hope will be a very useful section on how to produce perfect grilled meats. The irony is that in order to attain perfection you must NOT use the grill, as domestic ones are seldom hot enough to 'grill' meat successfully. Instead, very fast and very hot frying in a heavy metal pan is the secret.

Ingredients

You will need

1. A heavy metal frying pan - or chargrill/barbecue if you own one
2. Herbs, fresh if possible
lamb - rosemary
veal - sage

Method

Heat your pan absolutely dry and very hot and stand poised with the herbs, salt and black pepper. Seal your meat quickly on both sides and season. Press the meat into the pan until smoke gets in your eyes and cook for appropriate time - turn over and repeat. Serve on a hot plate with a knob of butter, the chips your husband has made and the salad your children have expertly thr