Enjoying a tender steak. How?
Discussion
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 mentioned this yesterday, although I also did give Aldi's dry aged steaks a plug. oyster said:
Why are people oven-cooking steaks?
Just try this and you'll understand:tomsugden said:
How to reverse sear cook a steak
INGREDIENTS
One behemothly thick steak (bone in ribeye works great!). It's going to need to be at least 1" thick if not more. The thicker, the better.
Salt & pepper to taste
INSTRUCTIONS
Preheat oven to 135c/275f
Place well seasoned steaks on a rack over a baking tray (cover the tray with foil to save yourself a clean up)
Put in oven and cook til an internal temp of 125-135f depending on your preference of "doneness". Usually takes around 45-60 minutes.
Remove when at temp and rest for 10-15 minutes under foil
Preheat a skillet or heavy based pan to screamingly hot temperatures
Sear steaks for one minute each side
Serve immediately.
INGREDIENTS
One behemothly thick steak (bone in ribeye works great!). It's going to need to be at least 1" thick if not more. The thicker, the better.
Salt & pepper to taste
INSTRUCTIONS
Preheat oven to 135c/275f
Place well seasoned steaks on a rack over a baking tray (cover the tray with foil to save yourself a clean up)
Put in oven and cook til an internal temp of 125-135f depending on your preference of "doneness". Usually takes around 45-60 minutes.
Remove when at temp and rest for 10-15 minutes under foil
Preheat a skillet or heavy based pan to screamingly hot temperatures
Sear steaks for one minute each side
Serve immediately.
the biggest difference IMO is in the preparation and the resting. I usually give it 1 hour at room temp and 10 mins resting.
The finest cut of beef will be poor if cooked straight from the fridge and not allowed to rest.
I also enjoy bbq or flame grilling mine when I can. It adds flavour that you just can't get from a frying pan.
The finest cut of beef will be poor if cooked straight from the fridge and not allowed to rest.
I also enjoy bbq or flame grilling mine when I can. It adds flavour that you just can't get from a frying pan.
oyster said:
Why are people oven-cooking steaks?
I suspect in the reverse sear example given it's because the steaks being cooked are very thick. Though they should still see a hot pan.My FiL had a habit of overdoing steak. Showed him what I think are the key items:
- room temp meat, never straight from the fridge
- searing hot pan
- oil the meat not the pan
- season the meat (I don't use much pepper - never noticed it burn, but will bear that in mind in future)
- few minutes on one side (depending on how thick it is - I nearly always go ribeye)
- turn it and a few minutes on the other. I also don't keep faffing with it in the pan. I follow the "it needs to sear" advice given above and turning it just keeps cooling things down.
- out of the pan to rest for at least 10mins under foil
- while that's happening, touch of water in the pan to get the caramelised bits off the pan and add whatever you fancy in the pan if you want a bit of sauce (blue cheese and shallots are nice). Return any juices not reabsorbed into the meat and reduce.
oyster said:
Why are people oven-cooking steaks?
I suspect in the reverse sear example given it's because the steaks being cooked are very thick. Though they should still see a hot pan.My FiL had a habit of overdoing steak. Showed him what I think are the key items:
- room temp meat, never straight from the fridge
- searing hot pan
- oil the meat not the pan
- season the meat (I don't use much pepper - never noticed it burn, but will bear that in mind in future)
- few minutes on one side (depending on how thick it is - I nearly always go ribeye)
- turn it and a few minutes on the other. I also don't keep faffing with it in the pan. I follow the "it needs to sear" advice given above and turning it just keeps cooling things down.
- out of the pan to rest for at least 10mins under foil
- while that's happening, touch of water in the pan to get the caramelised bits off the pan and add whatever you fancy in the pan if you want a bit of sauce (blue cheese and shallots are nice). Return any juices not reabsorbed into the meat and reduce.
Most people have their own method, me included, but there are only two rules that you must follow.
1. Hot enough pan or grill to sear/caramelise the outside. Generally this is as hot as you can possibly get the thing.
2. Don't overcook it.
You do this and you will have a delicious steak, given its a decent steak to start with. It's that easy.
1. Hot enough pan or grill to sear/caramelise the outside. Generally this is as hot as you can possibly get the thing.
2. Don't overcook it.
You do this and you will have a delicious steak, given its a decent steak to start with. It's that easy.
Edited by fredt on Thursday 2nd June 11:52
On he subject of searing its worth keeping an old baking sheet or frying pan to create a lid over the pan you are going to cook in. Preheat the pan on max for 5-10 minutes with the "lid" over it and the cooking pan will be super hot for searing even on a normal domestic hob.
Just be warned, it will destroy the "lid" eventually and if the cooking pan is non-stick it won't last long. I use a cast iron griddle and an old heavy frying pan as the lid and it's lasted a year or so.
Just be warned, it will destroy the "lid" eventually and if the cooking pan is non-stick it won't last long. I use a cast iron griddle and an old heavy frying pan as the lid and it's lasted a year or so.
Quick question, why do people say wait 30 mins or so to get the meat up to room temperature out of the fridge before cooking it at a really high temperature for a short time?
Secondly you don't need to rest a rare steak as there are no juices to go back in the middle, it is just a sear, so anything apart from a well done steak will not benefit from resting, all you are doing is letting it go cold again, to the same temp you have waited to get it to out of the fridge, and failed
Nobody seems to have asked the original poster how they cooked their steaks, temp and time and cut and mass, so nobody can really give a good solution to the problem I feel, till we know that we just get spiel on our own favourite ways
That's always been the case with these steak threads
There is an entire steak thread on the subject
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
And if you want to do the slow but gentle route of Alain Ducasse butter basted ...mmmm
http://www.pistonheads.com/gassing/topic.asp?t=790...
with a bit of practice that way can serve some rump steak well done and not dried out at all.
Secondly you don't need to rest a rare steak as there are no juices to go back in the middle, it is just a sear, so anything apart from a well done steak will not benefit from resting, all you are doing is letting it go cold again, to the same temp you have waited to get it to out of the fridge, and failed
Nobody seems to have asked the original poster how they cooked their steaks, temp and time and cut and mass, so nobody can really give a good solution to the problem I feel, till we know that we just get spiel on our own favourite ways
That's always been the case with these steak threads
There is an entire steak thread on the subject
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
And if you want to do the slow but gentle route of Alain Ducasse butter basted ...mmmm
http://www.pistonheads.com/gassing/topic.asp?t=790...
with a bit of practice that way can serve some rump steak well done and not dried out at all.
Edited by Gandahar on Thursday 2nd June 18:42
I cooked three sirloin steaks last night I bought from Aldi for me and my two boys.
My method, never lets me down;
1. Take steak out of fridge way before cooking, 30 mins.
2. Place iron skillet/le Creuset on high heat. Left mine for a good 6-7 mins till I could see it smoking.
3. Rub sunflower oil over both sides. It won't absorb that much so don't be afraid of liberally covering it. Season with salt.
4. Get stopwatch on phone ready, press start when placing steak in pan. Leave untouched for 2 mins.
5. Turn over steak, leave untouched for further 1min 10 secs for rare, 1 min 30 secs for med rare (the best!).
6. Remove from pan, wrap in foil, leave on worktop with 2/3 teatowels over it. Leave for 5-10 mins to rest.
7. Pour away blood/juices if you wish before serving. Eat using STEAK KNIFE to cut.
8. Look smug as partner comments on your steak skills!
I cooked mine on the side burner on the BBQ outside, it does smoke the kitchen out a fair bit on the hob!!
My method, never lets me down;
1. Take steak out of fridge way before cooking, 30 mins.
2. Place iron skillet/le Creuset on high heat. Left mine for a good 6-7 mins till I could see it smoking.
3. Rub sunflower oil over both sides. It won't absorb that much so don't be afraid of liberally covering it. Season with salt.
4. Get stopwatch on phone ready, press start when placing steak in pan. Leave untouched for 2 mins.
5. Turn over steak, leave untouched for further 1min 10 secs for rare, 1 min 30 secs for med rare (the best!).
6. Remove from pan, wrap in foil, leave on worktop with 2/3 teatowels over it. Leave for 5-10 mins to rest.
7. Pour away blood/juices if you wish before serving. Eat using STEAK KNIFE to cut.
8. Look smug as partner comments on your steak skills!
I cooked mine on the side burner on the BBQ outside, it does smoke the kitchen out a fair bit on the hob!!
Strangely - we're having Lidl fillet steak tonight. Had it before and it's not bad, nothing like that from the butchers but then it's a third of the price!!
As for well done is a waste - it's just a preference. Mrs Ltd won't have any red at all in her steak - she likes it well done, I like mine medium rare. It's fine. I'm not going to tell her it's a waste and she can't have it and she should just eat salad - that wouldn't be a very productive conversation. I've learnt to cook hers so it's just done for her without it going tough.
As for the original question, most has been answered but here's my way
Meat out of fridge and out of vac pack
Le Creuset griddle pan with a bit of rapeseed oil (works at higher temps than olive oil)
Very hot
Steaks in (at different times due to cooking preferences)
Turned once (sometimes a last turn at a the end)
Onto plate with juices from pan poured over
The meat rests enough on the plate so is always very tender
I'd suggest to the OP that he's probably overcooking it - practice so you know how long it takes for your preference of steak. There's no harm (if cooking for yourself) in cutting through the steak in the pan and opening it up to see how's it cooked until you've got the hang of it.
As for well done is a waste - it's just a preference. Mrs Ltd won't have any red at all in her steak - she likes it well done, I like mine medium rare. It's fine. I'm not going to tell her it's a waste and she can't have it and she should just eat salad - that wouldn't be a very productive conversation. I've learnt to cook hers so it's just done for her without it going tough.
As for the original question, most has been answered but here's my way
Meat out of fridge and out of vac pack
Le Creuset griddle pan with a bit of rapeseed oil (works at higher temps than olive oil)
Very hot
Steaks in (at different times due to cooking preferences)
Turned once (sometimes a last turn at a the end)
Onto plate with juices from pan poured over
The meat rests enough on the plate so is always very tender
I'd suggest to the OP that he's probably overcooking it - practice so you know how long it takes for your preference of steak. There's no harm (if cooking for yourself) in cutting through the steak in the pan and opening it up to see how's it cooked until you've got the hang of it.
I keep things fairly simple:
Good steak from the butcher, it's worth getting to know them as they often recommend me what is good on the day.
Marinate in a little oil and some soy sauce (for salt, usual salt would dry the meat out by drawing moisture), sometimes some fresh chilli, garlic, pepper, whatever takes your fancy.
Pan as hot as you dare (thanks Delia).
When first in pan leave as long as you can to caramelise.
Try and time it so there is only on turn.
Eat with lots of English mustard, onion rings and cheesy coleslaw.
Saturday night on a plate.
Good steak from the butcher, it's worth getting to know them as they often recommend me what is good on the day.
Marinate in a little oil and some soy sauce (for salt, usual salt would dry the meat out by drawing moisture), sometimes some fresh chilli, garlic, pepper, whatever takes your fancy.
Pan as hot as you dare (thanks Delia).
When first in pan leave as long as you can to caramelise.
Try and time it so there is only on turn.
Eat with lots of English mustard, onion rings and cheesy coleslaw.
Saturday night on a plate.
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.
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