Oz, sounds like that is a very special burger then. For a long time I didn't like my own homemade burgers that much, but around the time I learned to cook the perfect steak I also learned how to make great burgers. I'm a bit biased, but I think my own bacon and emmental burgers are the best I've ever had. Matured cheddar is nice too. And our store sells locally produced minced angus every once in a while, that makes for some awesome burgers. Throw in some homemade BBQ sauce, some good lettuce, a slice of beef tomato, some red onion, and some dijon mustard mayonnaise, you get something magical. Mmmmm.
If anyone is wondering how you cook the perfect steak, here's how: Cut the meat in a bit thinner than 1 inch slices. Let it rest in room temperature for an hour or two. 10 minutes before frying it, rub some salt and vegetable oil (not olive) into it. Fry the steak in one of those cast iron frying pans with a grid on it for 1½ minutes per side, and after that for 1 minute per side, at a different angle so that you get that nice cross surface on the steak. After frying, season with some black pepper and wrap the steaks into some parchment paper (not tin foil) for four minutes before serving. If you wrap it in tin foil, it will continue to cook, and you don't want that.
If anyone is wondering how you cook the perfect steak, here's how: Cut the meat in a bit thinner than 1 inch slices. Let it rest in room temperature for an hour or two. 10 minutes before frying it, rub some salt and vegetable oil (not olive) into it. Fry the steak in one of those cast iron frying pans with a grid on it for 1½ minutes per side, and after that for 1 minute per side, at a different angle so that you get that nice cross surface on the steak. After frying, season with some black pepper and wrap the steaks into some parchment paper (not tin foil) for four minutes before serving. If you wrap it in tin foil, it will continue to cook, and you don't want that.
