Scooby96

How do I get that restuarant taste - is it chargrilled in eateries?

STi VII

I always ask for medium-well. Make sure they don't think you said medium rare as it will be raw in the middle.

Scooby96

Nooooo - cooking it at home in about 5 minutes - need to know how to replicate the taste

STi VII

Sorry I misunderstood, I would say on a griddle; over a gas flame or char grilling it. BBQ would do the trick but not an option considering the weather I expect. I think that they brush it as it cooks with flavoured oils.

Scooby96

tarr - might try a blowtorch and some chilli oil

workshy_fopp

The trick is not to move it about in the pan. Get a heavy pan really hot. Season the meat and coat with a little oil, then slap it in the pan and press down. Do not move it till it's ready to turn and you'll get a nice charred steak. I'd say about 4 minutes a side for medium depending on the cut.
Well done steak is for old people. I have mine blue if it's fillet, one notch below rare

STi VII

chilli oil sounds in a perverse way!
Had steak with a peppercorn sauce the other day and it tasted lovely... Why does the peppercorn saurce never taste the same when I do it at home!

richieh

nahh knock off the horns
wipe its **** and pop it on a plate
mmmmm luverly steak
40 oz rump 10 miles from me for £20
real irish guinness as well
richie

ScoobyDoo555

OK, as an employed chef (in my blotted past!! ), the hot pan/griddle is essential to cook it but there are couple of other things to take into account -

tenderising the steak beforehand - LIGHTLY hitting the meat with a rolling pin / tenderiser. just enough to stress the meat, but not break it.

I was taught a great method for getting ANY steak perfect EVERYTIME -

Take your thumb. Wll the meaty/fatty bit that attaches it to your hand

lightly press your index finger and thumb together. Feel how tight the muscle is.
When you cook your steak, this is how hard it should be for RARE.

Press slightly harder - this is MEDIUM

Really squeeze (until your finger tips go white) - this is WELL DONE.

I guarrantee, you will get a great tasting steak that retains all the juices etc.


Hope this helps

Dan

Oh yeh, splash both side of the steak with a dusting of cracked black pepper

dpb

mmmmmmm.... . But seriouly arnt you supposed to tenderise it 1st for best results re-richh

Scooby96

Done the black pepper just got to bash it (lightly) half cooked, cheers

alcazar

iTrader: (2)

Funnily enough, a light dusting of Schwarz Steak Pepper is a good flavouring.


Alcazar

Mark Miwurdz

But the most important element of this equation is the meat itself.

Forget going to the supermarket for your meat. Go to an independent in the high street (there are a few left) and tell him/her what you want. Really flavoursome meat will not be blood red but will have a purple hue to it. You should also be able to see 'marbling' running through the meat. This is intra-muscular fat which gives a good cut of meat that unmistakeable 'mmmmm' factor.

Cheers
Kav

DEEDEE

I always have a very very low light, warm the pan put the Steaks in, no grease or butter. They make their own fluid, when starting to look fantastic I add my Onion and Garlic and anything else available, It is cooked very slow and can take ages but worth the wait, must stop writing now starting to dribble.

ScoobyDoo555

very good poitnt! - I was presuming it wasn't supermarket meat, although I have had a few (not may though ) that were OK.....

Apparently, Harrods do a burger - £50 per llb!!
Making a half-pounder burger rather pricey Mind you, the cattle are hand reared, fed guiness, proper barley, wheat etc, as opposed to grass

Wouldn't mind trying one, just out of curiosity!!

Dan

Chip

The main thing is to buy top quality beef that has been hung for around 21 days.It'll cost you more but will be worth it. DONT buy supermarket stuff as its crap.

Heat a cast iron pan with a little oil in it to very hot then put your steak in to it and do not move it about. Leave for 2 mins for MR then turn it for another 2 mins.

Remove from pan then leave for 2 min to settle before eating.

Serve with real chips made from Maris Pipers pre-cooked at 140c for 8 mins then cooled bfore plunging into very hot oil for 2 mins. Perfect!

Chip.

TopBanana

Always let it rest for 3-5 mins after you've cooked it

Leslie

The way they get the charcoal taste is to either do it over charcoal of course or I'll lay bets that you can get some kind of oil to brush on it which will give that flavour.

Les

Brit_in_Japan

THE best beef I have ever tasted can be found here in Japan. Kobe beef. The taste secret is down to the utopian life the cattle lead apparently, they are fed on a diet which includes beer and sake, they are massaged to give the muscle good condition, and apparently they even play classical music to them to sooth them (not "March of the Torredors )

It is a little bit pricey (OK it's hugely expensive), and usually what you get served is little bigger than a matchbox ! But the taste is simply fantastic. As has been said before, the quality of the ingredients is everything.

Kobe Beef
Newspaper article

Diesel

I'm having a Real Meat Co T Bone tonight. Fab stuff and cruelty and additive free - its is also really mature. It was £9 but that's worth it once in a while.

I just whack it under a phenomenally hot grill, high up & give it about 4 mins per side; home made pepper sauce (finely chopped onion, fresh garlic cloves, milk, salt, ground black pepper (HATE the whole peppercorn restaurant thing) , pinch of white pepper, dash of cream and the juices from the grill pan & some cornflour to thicken it up. IM OFF!

D

That'll be 65% cooked - kinda medium medium well - cant be doing with all that blood stuff - that's for cavemen, vampires and aristocrats

V45DSM

.....Then when shes ready slide you ***** inside.

dpb

..fetch me my cudgel ,me fangs and me huntin dogs ;D

ProperCharlie

so what does all this tell us? never ask scoobynet how to cook a steak.

put it this way - if you ask for your steak medium, medium-well done, or well done in a decent restaurant you can be pretty sure you will be getting the steak that someone didn't eat yesterday, or the one that fell off a plate 2 hours earlier. you people should become vegetarians - you are a disgrace to the carnivorous faith. stick to big mac and fries in future - it's all you deserve.

CrisPDuk

Well said that man!

If it ain't bleedin' I ain't eatin'

ajm

Me too.... its gotta be rare. In the words of Gollum "Give it to usss rrraw... and wrrriggling!"

V45DSM

Dripping like a fat birds tampax.

ProperCharlie

or even a thin girl with heavy flow