Quick, numpty fillet steak question...

[poshboyracer]

Mobile Chicane said:

Advice re oiling the steak rather than the pan is of course all wrong, however where would we be if we all agreed?

I'll bet that town-to-town and house-to-house in acknowledged centres of gastronomic excellence there is violent disagreement: each convinced theirs is *the* definitive variant.

Spend a lifetime exploring, is what I say.

It's all about a dobbing great puddle of clarified butter in the pan, and lots of basting. Then you can make a nice sauce too...

[CY88]

Am i alone in sticking my thick fillet steaks in the microwave for 30-45 seconds prior to flash cooking them in the pan. To me this always ensures that the inside is rare but hot and the outside is cooked but not burnt.

[otolith]

The advantage of oiling the steak is that you can get the pan properly hot without filling the kitchen with smoke. Getting the pan really hot (and salting before cooking) means that you get a better browned crust on the meat. You can turn it down afterwards and add some butter to the pan if you fancy it.

[Mazda Baiter]

If I use the griddle pan, I will oil/garlic butter the meat. If I use a flat pan I will oil/garlic butter the pan and continuously baste the meat with a pastry brush.

But, like MC says, it's horses for courses and experimentation is key.

I have to be pretty careful though, as my wife likes hers well done, whereas I like mine rare-medium rare. It makes timings a biatch.

[sleep envy]

had rib-eye last night

the M-i-L likes hers cooked so it's dry, burnt and tastes of nothing; F-i-L likes his medium and mrs envy and I like our twitching

I was pretty much crying having to overcook their steaks

[Mazda Baiter]

sleep envy said:

had rib-eye last night

the M-i-L likes hers cooked so it's dry, burnt and tastes of nothing; F-i-L likes his medium and mrs envy and I like our twitching

I was pretty much crying having to overcook their steaks

I know exactly what you mean.

[Matt_N]

CY88 said:

Am i alone in sticking my thick fillet steaks in the microwave for 30-45 seconds prior to flash cooking them in the pan. To me this always ensures that the inside is rare but hot and the outside is cooked but not burnt.

Me and a mate did this once.

We were standing in the for Chef at the pub we worked at, god knows why they let us cook, we were merely waiters and bad ones at that!

We had a big table in and forgot to put on a well done sirloin, the rest of the food was nearly ready so we had to cook a well done sirloin in a matter of minutes. I'm not proud of this now and feel sorry for the customer, but hey it didn't come back.

We microwaved it, then deep fried it then put it on the grill to finish

[grumbledoak]

Ban him? We should microwave him, deep fry him, then put him under the grill!

http://thepauperedchef.com/2009/04/the-butter-stea...

And then, for fillet, stick it in the cheapest bun you can find with tomato ketchup, mayo, weak mustard and that 'orrible American 'cheese food'.

[Matt_N]

[louiebaby]

You'll need a cast iron griddle pan, the most powerful blow torch in B&Q and the best quality rib eye you can...

I cooked the best steak I've ever had, using the above 3 tools. However, I'll never stop experimenting...

[Lefty 200 Drams]

I did a 21oz ribeye on the barbie for the first time a few weeks back.

I don't think I'll ever cook steak any other way again.

It was f'kin tremendous.