Enjoying a tender steak. How?
Discussion
IanA2 said:
21TonyK said:
vanordinaire said:
I'm probably going to get shot down in flames for this, but I'm surprised no-one has mentioned the source. In my opinion you'll never get the same quality from a supermarket as you get from a decent butcher.
I've found the supermarket "finest" ranges are pretty good and have been better than most local high street butchers. Sourcing from wholesalers and catering butchers I've never been amazed by them but better than the average supermarket. The best for me was buying direct from a farm or specialist online. Ultimately a lot comes down to what you are prepared to pay.Having said that even an average butchers steak can be good cooked correctly. And an amazing steak cooked poorly will be crap.
Got to get both right.
IanA2 said:
Agreed. We used always to buy meat from local butchers who have their own farm. After opining that a large beef rib (cost a bloody fortune) wasn't up to par and being fobbed off, we decided to try Lidl's meat. Their aged/deluxe/finest ranges of steaks have always been very good, certainly at least as good and usually considerably better than the stuff we got from the butcher; and cheaper!
Guess where the stuff rejected by the supermarkets often ends up?HTP99 said:
IanA2 said:
21TonyK said:
vanordinaire said:
I'm probably going to get shot down in flames for this, but I'm surprised no-one has mentioned the source. In my opinion you'll never get the same quality from a supermarket as you get from a decent butcher.
I've found the supermarket "finest" ranges are pretty good and have been better than most local high street butchers. Sourcing from wholesalers and catering butchers I've never been amazed by them but better than the average supermarket. The best for me was buying direct from a farm or specialist online. Ultimately a lot comes down to what you are prepared to pay.Having said that even an average butchers steak can be good cooked correctly. And an amazing steak cooked poorly will be crap.
Got to get both right.
Thankyou4calling said:
I love steak and cook it regularly, whilst I enjoy a bit of a chew, it often comes out a lot tougher than I'd like. If I paid £20 for it in a restaurant I'd not be happy as an example. the taste is fine just the texture.
I normally buy fillet, either Tesco finest or Lidl (top of range) If this is where I'm going wrong then some guidance would be appreciated.
I also (generally) cook it straight from the fridge in either a George Foreman or non stick frying pan on a high heat with no added oil or fat.
I'd appreciate the definitive on :
1. Purchasing.
2. Storing.
3. cooking.
4. Enjoying.
Thanks
There is so much wrong in this post. I almost feel like calling troll.I normally buy fillet, either Tesco finest or Lidl (top of range) If this is where I'm going wrong then some guidance would be appreciated.
I also (generally) cook it straight from the fridge in either a George Foreman or non stick frying pan on a high heat with no added oil or fat.
I'd appreciate the definitive on :
1. Purchasing.
2. Storing.
3. cooking.
4. Enjoying.
Thanks
Mobile Chicane said:
The Alain Ducasse cooking method.
Sear in a hot pan, add s
t loads of butter and baste / turn frequently.
Utterly transformative on a bit of too 'lean looking' rib.
This is a good technique, just with one note though, the butter basting part is done at a low temp, so if you have the pan smoking hot for the searing I prefer to melt the butter in another pan and keep the butter just bubbling. When the searing is finished move the steak to the pan with the butter and start basting. Otherwise your pan might still be too hot for the basting part of the cooking.Sear in a hot pan, add s
t loads of butter and baste / turn frequently.Utterly transformative on a bit of too 'lean looking' rib.
It does work really well though as you say. Perhaps ladling beef dripping over it might be even better, never tried it.
Gandahar said:
Mobile Chicane said:
The Alain Ducasse cooking method.
Sear in a hot pan, add st loads of butter and baste / turn frequently.
Utterly transformative on a bit of too 'lean looking' rib.
This is a good technique, just with one note though, the butter basting part is done at a low temp, so if you have the pan smoking hot for the searing I prefer to melt the butter in another pan and keep the butter just bubbling. When the searing is finished move the steak to the pan with the butter and start basting. Otherwise your pan might still be too hot for the basting part of the cooking.Sear in a hot pan, add s
t loads of butter and baste / turn frequently.Utterly transformative on a bit of too 'lean looking' rib.
It does work really well though as you say. Perhaps ladling beef dripping over it might be even better, never tried it.
We don't waste a thing in our house, so I shut the hot pan in the oven to avoid the cat getting at it, and had the beefy, buttery pan juices next day spread on toast.
Oh my. Heavenly.
wolfracesonic said:
I bought one of these recently, I'm sure the sear lines it leaves makes the meat tastier
Yep 
Doing steak in one similar in a bit.
Steak out of fridge for 30-40 mins, smoking hot pan, oil and salt steak, 1 minute 30/2 minutes a side, with butter and garlic thrown in, rest in foil 10 minutes, job done, I hope.
I've only ever cooked steak myself twice but had good results from supermarket sirloins. from what i understood here and from friends the best way is to..
- get steak to room temp
- rub steak in oil, season
- throw into a dry, screaming hot pan
- 1-2min on one side
- flip
- 1-2min on other side.
- put onto a warm plate and cover for 10min
serve.
1min each side for rare, 2min for medium and everything in between.
- get steak to room temp
- rub steak in oil, season
- throw into a dry, screaming hot pan
- 1-2min on one side
- flip
- 1-2min on other side.
- put onto a warm plate and cover for 10min
serve.
1min each side for rare, 2min for medium and everything in between.
HTP99 said:
IanA2 said:
21TonyK said:
vanordinaire said:
I'm probably going to get shot down in flames for this, but I'm surprised no-one has mentioned the source. In my opinion you'll never get the same quality from a supermarket as you get from a decent butcher.
I've found the supermarket "finest" ranges are pretty good and have been better than most local high street butchers. Sourcing from wholesalers and catering butchers I've never been amazed by them but better than the average supermarket. The best for me was buying direct from a farm or specialist online. Ultimately a lot comes down to what you are prepared to pay.Having said that even an average butchers steak can be good cooked correctly. And an amazing steak cooked poorly will be crap.
Got to get both right.
As for cooking the superhot sear for 1 min each side then turn down and cook as desired is both perfect and foolproof.
hairyben said:
Yes Mrs hairy uses aldi a lot their steaks are good. If we're treating ourselves though its the butcher - more expensive but the fillet is divine. Obviously local butchers vary, ours has a queue out the door all saturday morning normally even with 4 or 5 guys serving and not wasting time either.
As for cooking the superhot sear for 1 min each side then turn down and cook as desired is both perfect and foolproof.
Fillet does absolutely nothing for me. It's a bit Emperor's New Clothes, in my opinion. We've had all the experts telling us and conditioning us to fillet being some kind of premium offer, nobody now dares to point out that it's probably the least flavoursome steak. Hence why it's almost always served with a sauce.As for cooking the superhot sear for 1 min each side then turn down and cook as desired is both perfect and foolproof.
We had flat iron during the week, I've also enjoyed Denver steaks recently, too. There is a whole world of steaks out there - I'd never choose fillet.
Trabi601 said:
Fillet does absolutely nothing for me. It's a bit Emperor's New Clothes, in my opinion. We've had all the experts telling us and conditioning us to fillet being some kind of premium offer, nobody now dares to point out that it's probably the least flavoursome steak. Hence why it's almost always served with a sauce.
We had flat iron during the week, I've also enjoyed Denver steaks recently, too. There is a whole world of steaks out there - I'd never choose fillet.
well, good for you.We had flat iron during the week, I've also enjoyed Denver steaks recently, too. There is a whole world of steaks out there - I'd never choose fillet.
Let's face it any steak is a potentially great one cooked the right way.
For ME it is:-
Fillet - rare as you like. The more confident you are in the source and chief the less it need be cooked. Only for the odd occasion though as a bit of fat really makes your meat.
Sirloin - rare to medium rare. So long as any fat is rendered nicely it's all good.
Rib eye - medium rare to medium. Got to get that fat eye rendered!
Rump - nice everyday staple. Good for bbqs or when on a budget. Cook it however you like your meat but don't expect divinity.
There are so many variables though. Thickness, quality of butchering and age all have input.
IMO I have had some heart stoppingly great steaks from supermarkets and some shoe leather from well respected butchers.
For ME it is:-
Fillet - rare as you like. The more confident you are in the source and chief the less it need be cooked. Only for the odd occasion though as a bit of fat really makes your meat.
Sirloin - rare to medium rare. So long as any fat is rendered nicely it's all good.
Rib eye - medium rare to medium. Got to get that fat eye rendered!
Rump - nice everyday staple. Good for bbqs or when on a budget. Cook it however you like your meat but don't expect divinity.
There are so many variables though. Thickness, quality of butchering and age all have input.
IMO I have had some heart stoppingly great steaks from supermarkets and some shoe leather from well respected butchers.
Mobile Chicane said:
Gandahar said:
Mobile Chicane said:
The Alain Ducasse cooking method.
Sear in a hot pan, add st loads of butter and baste / turn frequently.
Utterly transformative on a bit of too 'lean looking' rib.
This is a good technique, just with one note though, the butter basting part is done at a low temp, so if you have the pan smoking hot for the searing I prefer to melt the butter in another pan and keep the butter just bubbling. When the searing is finished move the steak to the pan with the butter and start basting. Otherwise your pan might still be too hot for the basting part of the cooking.Sear in a hot pan, add s
t loads of butter and baste / turn frequently.Utterly transformative on a bit of too 'lean looking' rib.
It does work really well though as you say. Perhaps ladling beef dripping over it might be even better, never tried it.
We don't waste a thing in our house, so I shut the hot pan in the oven to avoid the cat getting at it, and had the beefy, buttery pan juices next day spread on toast.
Oh my. Heavenly.
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