Cooking a perfect steak
18 October 2009, 09:51 PM
#31
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I hope your steaks went well tonight mate and were a great start to an excellent evening for you.
For the record, I personally like to coat the steak in oil and grind in some salt and pepper then leave to rest at room temp for twenty mins.
Heat a lightly oiled frying pan to full temperature and then drop the steak in, the flesh will instantly sear, keeping the juices inside the meat. Leave it at full heat until the blood starts to come from the upper side then drop the heat to half and turn it. Only ever turn it once, don't ever turn it back. Perfect.
For the record, I personally like to coat the steak in oil and grind in some salt and pepper then leave to rest at room temp for twenty mins.
Heat a lightly oiled frying pan to full temperature and then drop the steak in, the flesh will instantly sear, keeping the juices inside the meat. Leave it at full heat until the blood starts to come from the upper side then drop the heat to half and turn it. Only ever turn it once, don't ever turn it back. Perfect.
Last edited by Evolution Stu; 18 October 2009 at 09:54 PM. Reason: fat fingers...
19 October 2009, 05:19 AM
#34
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I cook a nice T-Bone every week on the BBQ and by far the best method and one that never fails is :
Make sure steak is at room temperature and lightly coat the grill on the BBQ with olive oil as this will stop the meat from sticking.
Get the heat as high as you can, and cook one side for two and a half minutes then repeat for the other side and do the same again giving a total cooking time of ten minutes (5 min's each side ) Leave to stand and rest for five minutes.
And that's it, nice and simple and a perfect steak every time
Make sure steak is at room temperature and lightly coat the grill on the BBQ with olive oil as this will stop the meat from sticking.
Get the heat as high as you can, and cook one side for two and a half minutes then repeat for the other side and do the same again giving a total cooking time of ten minutes (5 min's each side ) Leave to stand and rest for five minutes.
And that's it, nice and simple and a perfect steak every time
19 October 2009, 09:42 AM
#35
Guys, here my tuppence worth.
But good quality matured meat.
Avoid that bright red **** that supermarkets sell
Leave the meat out of the fridge for about 20 minutes before cooking.
Oil the meat - not the pan!
Season with salt & pepper
Cook on a high heat for a couple of minutes before turning, then bring the temp down to medium.
Once cooked leave to rest for 10 minutes on a warm plate.
Give them a rub with a garlic clove - adds bags of flavour
Deglaze pan - personally I add a pepper sauce and scrape up all the wee burnt bits and afterwards pour on the juices that have come out of the steaks.
But good quality matured meat.
Avoid that bright red **** that supermarkets sell
Leave the meat out of the fridge for about 20 minutes before cooking.
Oil the meat - not the pan!
Season with salt & pepper
Cook on a high heat for a couple of minutes before turning, then bring the temp down to medium.
Once cooked leave to rest for 10 minutes on a warm plate.
Give them a rub with a garlic clove - adds bags of flavour
Deglaze pan - personally I add a pepper sauce and scrape up all the wee burnt bits and afterwards pour on the juices that have come out of the steaks.
Last edited by urban; 19 October 2009 at 09:44 AM.
19 October 2009, 10:08 AM
#36
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This post is no good without pictures.
Here is an earlier attempt from me.
Straight into a griddle pan, very hot, sear both sides, then lower heat until its to your liking.
Make sure you have enough, nothing worse than wanting more, and you can never have too much.
George Foremans are kitchen ornaments, not meant for cooking with.
Here is an earlier attempt from me.
Straight into a griddle pan, very hot, sear both sides, then lower heat until its to your liking.
Make sure you have enough, nothing worse than wanting more, and you can never have too much.
George Foremans are kitchen ornaments, not meant for cooking with.
19 October 2009, 10:15 AM
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19 October 2009, 11:36 AM
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The absolute key element is getting a good quality steak to start with.
In the days when I could afford steak
I tried to get well hung Scottish sirloin which has a bit more taste than rump IMHO. In a way the darker the meat the better. One week old Irish beef glowing a bright red as sold in most supermarkets is hopeless.
The best steaks I had were from USA steak houses where they were cooked on an open flame grill. I had these with a thick mushroom sauce.
Those were the days
dl
In the days when I could afford steak
I tried to get well hung Scottish sirloin which has a bit more taste than rump IMHO. In a way the darker the meat the better. One week old Irish beef glowing a bright red as sold in most supermarkets is hopeless.The best steaks I had were from USA steak houses where they were cooked on an open flame grill. I had these with a thick mushroom sauce.
Those were the days
dl
19 October 2009, 12:42 PM
#39
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When i was young (12-13) i world in an old fashioned butchers shop. they hung their beef until it was rank. i mean really black. trimmed it up and you have never tasted steak like it. butchers dont seem to rotate beef nowadays. prepack crimson ****e that you could sew your boot with.
19 October 2009, 07:08 PM
#41
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Never hit a steak with a knobbly hammer unless it's cheap, low quality stuff. It just makes the texture seem pre-chewed - not nice at all. As for cooking it - what they said.
19 October 2009, 07:45 PM
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This post is no good without pictures.
Here is an earlier attempt from me.
Straight into a griddle pan, very hot, sear both sides, then lower heat until its to your liking.
Make sure you have enough, nothing worse than wanting more, and you can never have too much.
George Foremans are kitchen ornaments, not meant for cooking with.
Here is an earlier attempt from me.
Straight into a griddle pan, very hot, sear both sides, then lower heat until its to your liking.
Make sure you have enough, nothing worse than wanting more, and you can never have too much.
George Foremans are kitchen ornaments, not meant for cooking with.
damn, thems big chips, looks really tasty though.
20 October 2009, 04:52 PM
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20 October 2009, 05:23 PM
#46
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21 October 2009, 05:28 PM
#47
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This post is no good without pictures.
Here is an earlier attempt from me.
Straight into a griddle pan, very hot, sear both sides, then lower heat until its to your liking.
Make sure you have enough, nothing worse than wanting more, and you can never have too much.
George Foremans are kitchen ornaments, not meant for cooking with.
Here is an earlier attempt from me.
Straight into a griddle pan, very hot, sear both sides, then lower heat until its to your liking.
Make sure you have enough, nothing worse than wanting more, and you can never have too much.
George Foremans are kitchen ornaments, not meant for cooking with.
Chip
21 October 2009, 06:20 PM
#48
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I want it cooked right as she burns everything Well i used a frying pan instead of the forman grill, it seems like an eternity standing over the cooker for 2 minutes before turning the steak. Beer in hand I think I cooked an ok steak. It was perfect for a rare steak but it didn't quite have the taste of the quality steak, so I pressume its more in the preperation???
Well i used a frying pan instead of the forman grill, it seems like an eternity standing over the cooker for 2 minutes before turning the steak. Beer in hand I think I cooked an ok steak. It was perfect for a rare steak but it didn't quite have the taste of the quality steak, so I pressume its more in the preperation???Was it pink, red or brown and almost in a state of decay?
22 October 2009, 10:14 AM
#52
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22 October 2009, 06:12 PM
#53
The steak was spot on as I had just purchased a massive lump of sirloin from Makro and it had been left on the counter for 1 hour before popping it into the frying pan
I think I always compare steaks to the ones I have eaten in America so its hard to get a good one from the places I normally eat in. I think my favorite steak house was "The Black Angus" on International Drive in Orlando. The steaks are just excellent in there.
I think I always compare steaks to the ones I have eaten in America so its hard to get a good one from the places I normally eat in. I think my favorite steak house was "The Black Angus" on International Drive in Orlando. The steaks are just excellent in there.
22 October 2009, 06:38 PM
#54
I find steaks in Restuarants are extremely variable in quality.
Most of the time I get one, the Missus will ask how it is, and I say it is OK.
She then will ask why I always order one if they are usually just OK.
The answer is, that about one time in five, they are just sublime.
I guess simple dishes are easy to f*ck up.
Most of the time I get one, the Missus will ask how it is, and I say it is OK.
She then will ask why I always order one if they are usually just OK.
The answer is, that about one time in five, they are just sublime.
I guess simple dishes are easy to f*ck up.
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