stevebt

iTrader: (8)

I have bought a massive lump of sirloin steak, the butchers kindly cut it up for me into 10oz and 8oz cuts I'm havng a go a cooking two of them tonight on the forman grill for about 2 minutes. They are marinating in olive oil now with salt and pepper Are there any better ideas on how too cook a perfect steak as if I mess the steaks up the meal won't seem that good?

Jamz3k

I would never put a decent steak anywhere near a George foreman.

sarasquares

iTrader: (1)

I always use a meat tenderiser, a hammer thing with lumps on it. It stops the steak from being tough and dont forget the garlic

stevebt

iTrader: (8)

What should I do then as I don't want to mess them up!

zeuss

iTrader: (2)

cook a steak ???? damn i eat mine while its still mooing lol rare mmmmmmmmm

sarasquares

iTrader: (1)

It depends on how you like your meat. I cook mine slowly.

Keep away from the George Foreman as already mentioned

gtijames

i find that the georgie turns meat into bland tasting cardboard.i dont know if its the correct way to do it but i cook the steak by putting it in a frying pan in butter heated nice and thermo nuclear hot (my ample belly proves that this isnt the most healthy option lol),the steak is then quickly browned on both sides so that the is flavour sealed in.i then turn it down and cook it more slowly until its done to preferance which for me is a little bit bloody but not still moooing.when its done take it out and let it rest on a warm plate for 5 mins.

V5RLTD

iTrader: (5)

I always do my steaks under the grill. Or if using the foreman, half the cooking time, or dont shut the top of it.

chocolate_o_brian

iTrader: (22)

+1

All the jiuces run out and it becomes all dry n ****.

Do mine in the frying pan medium to well done

Jamo

iTrader: (23)

imho you cant tell someone how to cook a perfect steak, its something that needs to be showed to you.

my advice would be to get a griddle pan and get it very hot, a little and I mean a little olive oil, make the oil water like then drain it completely.

season the steak with a little salt and pepper and pat it off, place them in the pan and turn them every one minute or so making sure they dont burn, I would suggest that you cook it like that on the basis that after 2 minutes you would have a "blue" steak which would be rare, after 5 to 6 minutes you would have a medium, and 7 minutes medium well, 8 minutes on well done.

try not to poke the steak to cook it faster as it will bruise the meat and you will taste the difference.

HTH

corradoboy

A light smear of garlic purée and a sprinkling of mixed herbs. Lightly butter a frying pan and get it smoking hot. Flash both sides on high heat and then turn down slightly to cook to preference. Like James above, I like a bit of blood and pink through the middle, but almost burnt on the outside for lots of flavour. Finish it off with a cream sauce with blue cheese and a dash of port served on the side, not poured over.

Trout

iTrader: (1)

You should never use olive oil for high temperature cooking - it burns at a relatively low temperature, tastes awful and becomes toxic.

Use hard fat such as beef dripping or sunflower oil if you must.

Cook it hot and fast - leave it rare in the middle.

If you must slow cook it then stew it for several hours at a very low temparature.

stevebt

iTrader: (8)

I'm a rare steak eater and sometimes I go for blue, blue cheese on a steak is but the missus won't like it.

sarasquares

iTrader: (1)

Cant you get her to cook it

nik52wrx

Red hot cast iron griddle pan and two minutes each side (ish) medium rare a must!
Can't understad people that buy decent meat and then cook it well done....

boxst

Gordon Ramsey's 'easy' cook along for steak was pretty good: YouTube - Chris Moyles on Cookalong: Live (Part 3 of 6) (Fri 18 Jan 2008)

Steve

alcazar

iTrader: (2)

This is how I do mine. Or at least it was, when I could afford steak, before the stupid car destroyed it's big-end bearings

g7prs

iTrader: (5)

My mate at work brought in his steakstones and we had some very nice steaks on the nightshift at work.

Welcome to The Steak on the Stone Company

It means you can sear the outside of the steak then cut of nice strips and cook them as much or as little as you like.

boomer

+1

But don't get the butter too hot otherwise it will burn (and i like my steak (preferably rump rather than sirloin) still moo-ing )

mb

boomer

Ooooh, actually i like the idea of using groundnut (peanut) oil to cook the steak ('cos you can heat it to a much higher temperature without burning) but then slapping in some butter at the end to give it that nice heart-attack flavour

Time to experiment tomorrow night!

mb
p.s. I hate Chris Moyles though

stevebt

iTrader: (8)

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???

M444GY

iTrader: (72)

in the pan some butter and some rocksalt about 4 mins a side , doorstop bread on the side

bootiful

sarasquares

iTrader: (1)

Then it wouldnt matter how you cooked it then


You should have bashed the steak before you cooked it

stevebt

iTrader: (8)

I have loads more in the freezer I will try that next time, I think a good steak is as hard to cook as a proper curry? They may taste ok but they don't have the true taste of a ggod restaurant. I'm sure I can get close with a bit more practise

sarasquares

iTrader: (1)

With a curry you can sort of hide mistakes with everything else that is in it.

I fry mine with peppers onion and garlic, after bashing it first of course

GC8

You said something about an oven to me: Im sure?

cster

Leave it out of the fridge for a good while before you cook it.
You want it at room temp before you start to cook it.

sarasquares

iTrader: (1)

Come dine with me on now

The Zohan

Yup, then;
Pan fry it.
Tenderise it and flatten it with a rolling pin, plenty of salt and pepper.

Frying pan - sunflower oil heated till it is just starting to smoke, seal both sides and the edges, turn the pan down and fry it to suit, add a knife of butter about 2 mins from the end of cooking,.

Leave the steak on a plate for 5 mins to rest before you eat it -voilla!

simple is best with steak

as for the GF gril, use it to wedge the door open to let out the smoke and smell

gallois

i always use a small amount of sunflower oil, hot hot pan, season one side and place seasoned side down, (salt will draw out moisture if left too long on meat before cooking) the meat needs to be quickly seared otherwise the juices will come out and leave it dry, (it needs to be cooked as quickly as possible whilst maintaining your desired done-ness) season the other side in the pan just before turning, if the steak has fat on the edge, hold it on it's edge to cook the fat too if required, leave it to rest for a while, 5mins or so, to allow the fibres to expand again and make for a juicier steak.....don't be scared of blood on your plate, after all you are eating an animal anyway, and after all, beef can be eaten raw.................................although ask 10 people how to cook the perfect steak and expect 10 different answers.