The Zohan

Any tips or recipes please

Jamo

iTrader: (23)

very hot pan a little olive oil and some whole black peppers in the pan with the oil.

Chip

Firstly use well hung aged steak not supermarket crap.

Cook from room temp in a hot pan. Oil the meat not the pan.

Cook Medium rare.

Allow to stand for 3-4 mins.

Serve with beer battered onion rings ,buttered mushrooms, sliced tomatoes baked with balsamic deressing and home cooked twice dipped chips

Enjoy!

Chip

MMT WRX

Or go get some nice fillet steak instead.
One minute each side, rare to blue, job done.

stevebt

iTrader: (8)

I wrap mine in silver foil when leaving them to stand.

alcazar

iTrader: (2)

Rare meat.............bleurgh!

nik52wrx

It's the only way to enjoy quality meat

kbsub

Red hot BBQ .. 450-500 f

Season with olive oil and Kosher salt and fresh black pepper.

For a steak about 3/4 inch thick 4 mins one side turning 90 degrees at 2 mins to get the cross hatch effect , Then 3 mins on the other side for medium rare. Let it rest for for 5 mins then enjoy !!

MMT WRX

You don't fancy steak tartare then?

DARB

Anyone for blue ??

SJ_Skyline

Cut off the horns, wipe its **** and stick it on a plate




Surely you mean bleu?

Chip

As long as its good meat then no problem

Chip

ALi-B

iTrader: (1)

As hot and quickly as possible, preferably on a red hot griddle DO NOT keep turning it. Just cook each side once.

Absolutle max 8-10mins (4-5min each side) for well done (yukky and dried out) or thick cuts, about 6mins (3min each side) for medium - depending on thickness.

I let it stand on a plate in the oven on a low temp (50degrees) to keep warm whilst I finish off cooking/serving the rest of the dish.


What the hell do you eat when you are over in France then?

P1Fanatic

This vid is pretty handy albeit not for a ribeye which for me you have to have nearer medium to break down the fat in the middle. A bit of butter towards the end gives a nice flavour.

http://www.youtube.com/watch?v=MtIiR7DBAqY

Key things are cook from room temp, hot flat pan (I dont like griddles as doesnt give a full seal) and a decent amount of seasoning.

fitzscoob

olive oil onto a the meat, massage in well, season to taste, I added some thyme tonight, medium heat in the frying pan for 11 minutes, turning once, for a nice well done steak

Trout

iTrader: (1)

I would never use olive oil for frying anything never mind the heat needed for a well cooked steak.

fitzscoob

What would you suggest? Always seems to cook nicely for me, but having said that if I have run out of olive oil, I'd use whatever oil I had left in the kitchen cupboard. I'm no Jamie Oliver, but the steak is always edible

kbsub

Always used (Extra Virgin ) Olive Oil for BBQ'ing Steaks , Chicken , Lamb etc etc Never had a problem and my steaks are as good as you will find in any of the good steak houses around these parts. (Alberta Beef is regarded as the best in the world )

Chip

I dont use Olive oil either as it reaches it smoking poijt at too low a temperarture. I use either groundnut or sunflower to coat meat as it can get to a much higher temp without burning.

Chip

ALi-B

iTrader: (1)

If the meat is juicy (fatty) enough, it should provide its own oil.

I may lightly coat the griddle/hotplate with oil just to prevent initial sticking

P1Fanatic

Yep same here. Extra virgin is just wrong as too powerful a flavour for frying.

kbsub

Any oil you use is basically used as a carrier for the seasoning , There's not much oil left in the steak after 8 or 9 mins at 500 f on the BBQ Any residue is burnt off or drips on to the vaporisers below and with the lid down creates even more flavour
However if you choose to cook the steak in the frying pan on the kitchen hob then I suppose you will have plenty of oil left in and around the steak and smoke will be a problem
Personally I would rather stick a beefburger under the grill than cook a steak via this method.

SJ_Skyline

8 minutes? 11 minutes? Christ almighty!

I cooked Steak Ramen tonight: 1 minute a side max 1:30 for the thicker parts.

kbsub

Depends how the thick the steak was , I suspect you could see through yours

3/4 inch thick and 7-8 mins produces a medium rare steak on very high heat on the BBQ

SJ_Skyline

Marinated in soy sauces and sesame oil, cooked for 1:30 a side on a le crusset griddle on high heat. And it was about 3/4"


I was tempted to take a photo as it looked so good


7-8 minutes at that thickness produces a medium burned steak.

kbsub

Sorry don't believe you
Unless this fancy griddle as some space age technology that I haven't heard about

SJ_Skyline

I wouldn't have expected a canook to believe me, but at least I never got in trouble at i-club

kbsub

I'm not a Canuck , actually a Yorkshire man that's been living here 4 years But the Canadians did teach me how to cook steaks properly

The Dogs B******s

I see Nogood hasn't replied to his own thread,i take it he burnt it.

SJ_Skyline

efa