Best way to cook a Steak

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  • bauhaus 19 Dec 2006 16:34:11 3,511 posts
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    ??

    Any ideas, I dont like my meat bleeding (fnarr) so tend to cook it slowly, but this can toughen it up

    So, I`m open to suggestion on cooking the beast of a steak I'm lining up for tonites eats

  • wobbler147 19 Dec 2006 16:37:40 5,124 posts
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    under the grill for 5 minutes, flip and repeat, tadaaa!

    /loves steak
  • Load_2.0 19 Dec 2006 16:38:02 18,193 posts
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    In a cast iron fry pan.

    There are no other answers.
  • Tiger_Walts 19 Dec 2006 16:38:31 16,517 posts
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    Do cook it slowly if you want it well done but first sear the meat in a very hot pan, that way the moisture stays inside the cut of meat.

    Other tips are to tenderise the meat with a hammer or rolling pin and when finished cooking, turn the steak over so the juices that have settled run through it.

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  • Deleted user 19 December 2006 16:38:36
    Grill ore-heated to as hot as possible (raise the grill closer to the flames with a baking tray if needed). Cover Steak in 'erbs and Soy sauce. Grill for 1 minute or so on each side.

    Don't think you'll like it though!
  • wobbler147 19 Dec 2006 16:39:23 5,124 posts
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    Fruit_Salad wrote:
    Alot of Chefs seem to cook them in flying pans, then bang them in the oven to finish. Usually followed by 'this kitchen is a f***ing disgrace' and Gordon trying to sort the restaurant out each week. The three sisters a few weeks back were I nightmare.

    Edited by Fruit_Salad at 16:37:10 19-12-2006

    flying pans? whatever next!
  • bivith 19 Dec 2006 16:40:33 2,466 posts
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    this is for an 8oz steak approx 3/4 inch thick.

    take out of fridge about an hour before cooking. season with salt and pepper, and worcester sauce. Rub it in on both sides.

    When ready to cook, heat up a pan ( griddle pan ) on maximum heat until it's piping hot.

    Throw the steaks on, and after one minute ( and no more ) turn them over, and cook for another minute.
    this sears the outside of the meat and helps retain the flavour

    Turn the heat down to medium, and turn the steaks again. After 5 mins (roughly) turn over, and cook for another 5 mins (roughly). Take off the heat and allow to rest for a couple of minutes.

    The 5mins each side is "roughly" because it depends on the cut of the meat and how you like it done. press the meat with your fingers, and if it is spongy it is rare, and if it doesn't give at all it is well done aka overcooked.

    You'll get better with experience, but good luck!

    Edited by bivith at 16:41:56 19-12-2006

    Edited by bivith at 16:43:32 19-12-2006
  • Donny 19 Dec 2006 16:40:44 1,492 posts
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    Fruit_Salad wrote:
    Alot of Chefs seem to cook them in flying pans, then bang them in the oven to finish. Usually followed by 'this kitchen is a f***ing disgrace' and Gordon trying to sort the restaurant out each week. The three sisters a few weeks back were I nightmare.

    Edited by Fruit_Salad at 16:37:10 19-12-2006

    Hey Fruity where can I get a flying pan, I mean if all the Chefs use them. :)
  • Dirtbox 19 Dec 2006 16:41:45 76,329 posts
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    Rub salt and pepper on it, then a small drizzle of olive oil, using your fingers to spread it all over, then sear both sides in a hot, dry pan then drop the heat immediately and let it cook slowly for two minutes per side.

    Perfect medium rare steak.

    Edited by Dirtbox at 16:42:28 19-12-2006

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  • bivith 19 Dec 2006 16:42:37 2,466 posts
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    Dirtbox wrote:
    Rub salt and pepper on it, then a small drizzle of olive oil, using your fingers to spread it all over, then sear both sides in a hot, dry pan then drop the heat immediately and let it cook slowly for one and a half minutes per side.

    Perfect medium rare steak.


    perhaps, if it is half a centimetre thick!
  • Dirtbox 19 Dec 2006 16:43:16 76,329 posts
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    I like a little blood.

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  • JayPee 19 Dec 2006 16:43:17 1,490 posts
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    Load "$" wrote:
    In a cast iron fry pan.

    There are no other answers.
    +1

    Slather on a bit of olive oil and salt and pepper on the steaks.

    Get the pan very hot (smoking)

    Griddle on each side for about 1 min. This seals in all the juices.

    Then griddle again on each side (if you have ridges you can get the nice criss-cross pattern if you do this bit right) for about 2-5 mins (depending on the thickness of the steak and how rare you like it - I like it rare)

    This is why steak on a BBQ is so good - as not only are you doing roughly the same thing (ridges=bars) but you are getting the smoke through the meat wich is adding the the flavour and also cooking the meat slightly.
  • Psychotext 19 Dec 2006 16:43:36 52,777 posts
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    Cast iron griddle, superb.
  • pjmaybe 19 Dec 2006 16:45:39 70,676 posts
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    If you like your steak well done, but still juicy

    1) Hammer the thing flat with a good nubbly steak tenderiser
    2) Rub it with a teaspoon of olive oil
    3) Grind some peppercorns onto it
    4) Blam it into a cafe press or one of those ridged pans.


    Under no circumstances ruin it with sauces or anything like that.

    God my mouth is watering like a dolphin's minge

    Peej
  • JayPee 19 Dec 2006 16:46:22 1,490 posts
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    You should never hammer good, expensive steak BTW.
  • bivith 19 Dec 2006 16:47:05 2,466 posts
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    Why would you want to hurt the meat?
  • Spanky 19 Dec 2006 16:47:16 14,448 posts
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    pjmaybe wrote:
    dolphin's minge
    Mmmm salty.

    Anyhoo i normally sauce up my steak after frying it as i don't like tough dry steak and i will spit out/go ballistic at any blood/pinkness.

    Plubs

  • pjmaybe 19 Dec 2006 16:48:22 70,676 posts
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    JayPee wrote:
    You should never hammer good, expensive steak BTW.

    Hmm depends on the thickness of the thing. If you tenderise even good expensive steak a bit, it can make all the difference.

    Personally, if I could eat the stuff, I'd wave it at a flame and then tuck into it practically raw.

    Another good tip for perfect steak sarnies is to score the meat deeply with a sharp knife before grilling / griddling and let it fold itself open.

    /wallows in pool of own drool.

    Peej
  • Deleted user 19 December 2006 16:48:28
    Spanky wrote:
    pjmaybe wrote:
    dolphin's minge
    Mmmm salty.

    Anyhoo i normally sauce up my steak after frying it as i don't like tough dry steak and i will spit out/go ballistic at any blood/pinkness.
    This is a man's thread son. None of that girly whining over a bit of blood here, it just adds to the flavour.

    /points to the door
  • TriodeBliss 19 Dec 2006 16:49:07 724 posts
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    I think dirtbox's method is the best.

    One other thing: searing meat doesn't seal in juices.
  • Dirtbox 19 Dec 2006 16:49:57 76,329 posts
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    If you are going to make a sauce, can I suggest half a bottle of fruity merlot, reduced to a marginally viscous consistency?
    TriodeBliss wrote:
    I think dirtbox's method is the best.

    One other thing: searing meat doesn't seal in juices.
    It does it you coat it in oil first.

    Edited by Dirtbox at 16:50:36 19-12-2006

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  • minkyqueen 19 Dec 2006 16:52:18 1,880 posts
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    I have an incredible non-stick "Sharks Tooth" grill pan by Jamie Oliver/Tefal. Get it super hot before you put anything on there. Will Take 3-7 minutes to get hot enough depending on what kind of hob you have.

    Allow your steak to come up to room temperature before cooking. Brush with a little olive oil over both sides and grind loads of black pepper all over. No salt until you've sealed it, or it will draw moisture out of your steak.

    When your steak hits the pan it should sizzle. If it doesn't, quickly remove the steak and get your pan hotter. Timing will depend on how thick your steak is and lots of other things, but for a well done steak, there shouldn't be much give if you press it with your finger. 4-5 minutes each side I'd say.

    Let the steak rest for 10 minutes before you eat it, this allows the juices to sink back into the meat. If you wrap it up in foil it will stay lovely and hot.

    Finally, if you have a Sainsbury's near you, I would recommend their Mey Selection Sirloin beyond any other steak I've ever had. I won't buy their regular steak, only the Mey Selections. It's gorgeous.
  • bivith 19 Dec 2006 16:53:02 2,466 posts
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    Spanky wrote:
    pjmaybe wrote:
    dolphin's minge
    Mmmm salty.

    Anyhoo i normally sauce up my steak after frying it as i don't like tough dry steak and i will spit out/go ballistic at any blood/pinkness.

    If you like steak well done then you don't like steak.
  • Tiger_Walts 19 Dec 2006 16:53:42 16,517 posts
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    Dirtbox wrote:
    If you are going to make a sauce, can I suggest half a bottle of fruity merlot, reduced to a marginally viscous consistency?
    TriodeBliss wrote:
    I think dirtbox's method is the best.

    One other thing: searing meat doesn't seal in juices.
    It does it you coat it in oil first.
    ...and a little salt too, bizarrely.

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  • Dirtbox 19 Dec 2006 16:54:08 76,329 posts
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    Yip.

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  • Detail 19 Dec 2006 16:54:12 46 posts
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    I agree with DB's policy of the alcoholic grape juice. ;)

    The steak should be basted with olive oil and red wine, where the former maintains the internal temperature of the steak and the latter adds richness to its flavour.

    The you are to leave the meat for a couple of minutes to get it down to its room temperature, followed by searing it on a heated iron pan on a low flame, so that the meat cooks slowly allowing the juices to let out their maximum flavour.

    While the steak cooks be careful not piercing the flesh until it is on the plate to be served, always flip it fork. You will get a beautiful glazed crust only when you allow the bottom part of the steak to leave the pan on its own along with the crust.

    Don't make any "misteaks" - sorry!

  • bauhaus 19 Dec 2006 16:56:16 3,511 posts
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    Right, gonna try the white hot pan to "sear" the flavours in

    My rub it with oil too

    Will post a follow up later tonite

    Cheers guys

    :D
  • Dirtbox 19 Dec 2006 16:58:05 76,329 posts
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    Bon appetit!

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  • Dirtbox 19 Dec 2006 16:58:42 76,329 posts
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    Or should that be bon chance?

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