Audi-Boy

I'm just wondering how you're supposed to cook a piece of sterloin?
Do you cook it under the grill and for how long?
Is it best well done? (whats the point of it being red in the middle? )

You can tell I dont bother with dead animals can't you!

ProperCharlie

IMO it is better pan fried than grilled:

get the pan (pref. cast iron) very hot.
lightly oil both sides of the steak, which should be at room temp.
bung the steak in the pan, leave for about 2 minutes.
turn over and do the otehr side for about 2 minutes.
eat.
(depending on thickness you may want to increase or decrease cooking time)

it tastes better if it is rare (ie red and bleeding in the middle)

super_si

fry keeps all the juices

Si

Jamo

iTrader: (23)

actually its best cooked "blue" basically cut its horns off and wipe its ****, wash it with warm water and eat it.

best bet is a very hot pan and a little oil "very little" give it a minute on each side, repeat twice make sure it dont burn that should do nicely.

fivepint

hmm by "very hot" what do you mean please? gas mark? for how long? sorry but Im a kitchen muppet

Jamo

iTrader: (23)

i just whack it on full to be honest whilst heating the pan "i use gas" then put it down to 3/4 heat and cook from there. hope that helps. tbh you will find your own way of cooking it, thats just how i like it

NACRO

Very hot pan, almost smoking, little oil,try to use a better cut than sirloin if possible and if you like pepper it a little.

Flash fry on each side- "singed" as the French put it so the outside flesh appears cooked but internally the meat is largely untouched and looks 'glassy'

Some people don't like this and there is no right or wrong way of doing it- other than destroying by gross overcooking that is.

Audi-Boy

Okey dokey, pan fried it is

Cant you get tape worms/food poisoning if its rare? (or is that pork?)

What sauces go nicly with it?

I too am a kitchen muppet, big venture outside the microwave!

Chip

What's sterloin anyway.

Chip.

NACRO

quote : "Cant you get tape worms/food poisoning if its rare"

See here: http://news.bbc.co.uk/1/hi/health/3743657.stm

I prefer it "au nature" ie with no sauce, but a nice pepper sauce with whisky in it is sometimes OK. Or maybe some bearnaise sauce?

imlach

Sterloin is best served between two slices of the Oxford English Dictionary.

Chip

I find that hard to swallow

Chip.

CEL

iTrader: (1)

LOL

CrisPDuk

Perfect sauce coming up:

Take one lump of stilton about 1.5" cubed, cut it into small pieces & place in a small bowl
Add half a dozen freshly ground peppercorns & a level tsp of mustard powder. Microwave for 1min on medium, remove & stir
Microwave for a further minute, stir
Allow to stand for 30sec, pour over 1 nicely seared rare sirloin
Add Jersey Royal potatoes steeped in butter
Consume with copious amounts of Vino Rosso



Mmmmmmmmmmmmmmm!! I'm hungry now

workshy_fopp

I made Vietnamese beef last night - recipe here
http://observer.guardian.co.uk/magaz...221108,00.html
It was feckin amazing if I say so myself

Abdabz

I've just grilled a piece of rib eye, oven baked some onion rings and wedges and had a small can of ratatouille (You but basil in the ratatouille?)...

I always grill steak - pan fry can be a bit juicier - but a low heat grill works wonders...

Might try and grill a piece on my huge exhaust next - hmm oily steak yummy!

P

ChristianR

iTrader: (1)

I really enjoy eatiny my steak "blue", it tastes much better. Slowly converting my fiancee, when we first started going out, she always had well done! she is now down to a "medium" lol.. one day!

Audi-Boy

I had it with chips and it was lurvely, ummm

Well done pan fried

Loverly moo cow

Chip

Try it cooked a little less next time. It'll be tastier, more tender and not ruined .

Chip.

andypugh2000

If i grill my steak then i leave the fat on and eat the lot but if i pan fry then i have to trim it as the fat bubbles up and lifts the flesh from the bottom of the pan giving a boiled look to it, dont taste right either

glad you enjoyed your steak chaos


andy

Daryl

Always buy decent quality beef, if you're going to have steak, you might as well make sure it's the best. You can't go wrong with Aberdeen Angus, available from the meat counter in most supermarkets these days.

I'm not sure what Nacro is on about, sirloin steak is great, especially if it's been hung for a few weeks. I know fillet is more tender (and more expensive), but it's not necessarily 'better'.

Interesting link at the bottom of the last page for Japanese 'Kobe' beef, supposed to be the best in the world - the cattle are fed a diet of beer and are massaged by geisha girls to make them more tender. I wouldn't mind being reincarnated as one of those bulls

hedgehog

If you like your meat then it is worthwhile to see if you can get your hands on some wild stag venison. There is lots of farmed venison about as well as wild hinds and it is good meat but for something a little special try and get some wild stag. For starters try and get a beast shot about the 1st or 2nd week in September as it will not be too strong but will still be stag without a doubt. In my view it is about the best meat you can get. Amhuinnsuidhe Estate probably produces about the best stags in Scotland but I'm sure that is open to debate. However, you might not get a stag just quite as early in September as that from them. They probably shoot just over 30 stags in a year.

This is the best of organic meat as the stags live a totally wild and natural life on the hill for many years before they are shot. In my view it is also much more humane for the animal than most methods of meat production as a shot stag quite literally doesn't know what hit it. There is none of the herding into pens and being hit with stun guns and so on. Of course I imagine the PC Green nutters hate it for one reason or another but if you want the best "steak" you will get give it a go. Get a good stag off the right ground at the right time of year and you will not be disappointed. Even farmed venison is well worth a try.

NACRO

quote: "I'm not sure what Nacro is on about, sirloin steak is great, especially if it's been hung for a few weeks. I know fillet is more tender (and more expensive), but it's not necessarily 'better'."

It's all a matter of personal taste, that's what I'm on about.

If we are getting into what's really good then I'd say Aberdeen Angus comes a poor second to Blonde D'Aquitaine.

prodriva

For me, the best cut of beef for steak is rump every time. It's got just the right amount of fat content to keep it nice and moist. ALLWAYS let your steak stand for a little while after cooking so that the meat has time to relax and you will find that the juices have been absorbed by the whole piece of meat not just the very centre still all bloody. The centre will still be nice and pink with a little blood but most of it will have been absorbed by the meat making it extra tender and juicy.

(Homer mode on) Mmmmmm Steak (Homer mode off)

I would also recommend to anyone who really loves their steak to invest in a good cast-iron griddle pan. I bought a large rectangle one from Kitchen Kapers who sell a vast selection of quality kitchen ware http://www.kitchenkapers.co.uk/