Enjoying a tender steak. How?
Discussion
I've always had consistently great steaks with Asda mature vacuum packed rib-eye - something like 2 for £7. My tip for buying rib-eye like this is pick the smallest looking steak - they are all the same weight, so the smaller ones will be thicker. Also look for the most marbling - in rib eye this isn't gristle, but is what makes the steak so juicy and melt in the mouth.
And follow the cooking advice on this thread, it's spot on.
I was given this for christmas:
https://www.amazon.co.uk/Meathead-Science-Great-Ba...
The book is great, it dispells loads of old school myths using science (resting meat, getting meat to room temperature etc)
I've cooked steaks using his method a few times now and I'll never cook them another way.
Here's his recipe http://amazingribs.com/recipes/beef/steakhouse_ste...
https://www.amazon.co.uk/Meathead-Science-Great-Ba...
The book is great, it dispells loads of old school myths using science (resting meat, getting meat to room temperature etc)
I've cooked steaks using his method a few times now and I'll never cook them another way.
Here's his recipe http://amazingribs.com/recipes/beef/steakhouse_ste...
I use the same never fail method for rump (from Lidl, superb value for money for above average meat).
Leave steak at room temperature for about 15 minutes.
Chuck some chilli infused olive oil on to a side plate, add some salt and smoosh it about a bit.
Flop steak on to the olive oil, smoosh it about a bit, flip it, smoosh it about a bit.
Leave it for another 10 minutes whilst pan gets up to temperature.
When pan is on the point of exploding, flop steak in for 90 seconds, flip, 90 seconds. Done.
Sometimes 60 seconds but usually the rumps from Lidl seem to be reasonably girthy.
Leave steak at room temperature for about 15 minutes.
Chuck some chilli infused olive oil on to a side plate, add some salt and smoosh it about a bit.
Flop steak on to the olive oil, smoosh it about a bit, flip it, smoosh it about a bit.
Leave it for another 10 minutes whilst pan gets up to temperature.
When pan is on the point of exploding, flop steak in for 90 seconds, flip, 90 seconds. Done.
Sometimes 60 seconds but usually the rumps from Lidl seem to be reasonably girthy.
Rawwr said:
I use the same never fail method for rump (from Lidl, superb value for money for above average meat).
Leave steak at room temperature for about 15 minutes.
Chuck some chilli infused olive oil on to a side plate, add some salt and smoosh it about a bit.
Flop steak on to the olive oil, smoosh it about a bit, flip it, smoosh it about a bit.
Leave it for another 10 minutes whilst pan gets up to temperature.
When pan is on the point of exploding, flop steak in for 90 seconds, flip, 90 seconds. Done.
Sometimes 60 seconds but usually the rumps from Lidl seem to be reasonably girthy.
I think Lidl steak is pretty good. Leave steak at room temperature for about 15 minutes.
Chuck some chilli infused olive oil on to a side plate, add some salt and smoosh it about a bit.
Flop steak on to the olive oil, smoosh it about a bit, flip it, smoosh it about a bit.
Leave it for another 10 minutes whilst pan gets up to temperature.
When pan is on the point of exploding, flop steak in for 90 seconds, flip, 90 seconds. Done.
Sometimes 60 seconds but usually the rumps from Lidl seem to be reasonably girthy.
Not as good as the local
y butcher, but Lidl steak is half the price when y butcher isn't twice as good.I've always enjoyed a good steak but since spending a few weeks in Argentina 3 years ago I've never looked back. First of all, forget rump and sirloin. I'm partial to rib eye but my favourite cuts these days are flank, skirt and feather blade. They take a bit more prep but deliver a meaty beefy flavour you just don't get from the big 3. And they cost peanuts. Usually I'll get a few smaller cuts and make s mixed grill out of it. As thick as possible, sometimes I'll buy more than needed and get the butcher to cut and vac pack some for freezing.
Salt it very well, bring to room temperature, cook on bbq or if pan frying then a cast iron griddle pan like the one above. Hotter than hell and leave it to sear, turn once per side if you like a square griddle pattern. I don't time it, I check done ness by making a little cut in the thickest part and making a judgement. Usually the cooking time is split about 75/25 side 1 side 2.
I don't see any need to rest it, there's not enough mass in a steak to retain the heat in my opinion and I like my steak served warm.
Salt it very well, bring to room temperature, cook on bbq or if pan frying then a cast iron griddle pan like the one above. Hotter than hell and leave it to sear, turn once per side if you like a square griddle pattern. I don't time it, I check done ness by making a little cut in the thickest part and making a judgement. Usually the cooking time is split about 75/25 side 1 side 2.
I don't see any need to rest it, there's not enough mass in a steak to retain the heat in my opinion and I like my steak served warm.
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