Enjoying a tender steak. How?
Discussion
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
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
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
Let it get to room temperature before cooking. 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
Allow it to rest under foil for at least 10 minutes after cooking.
If you only eat fillet, how rare/well done do you have it?
Lower fat steaks work best on the rarer side of cooking (I'd never have a fillet cooked past medium rare), whereas more fatty cuts like ribeye and sirloin work well at a longer cook which allows the fat to render into the flesh.
If you're having a fillet cooked medium and beyond, it'll dry out and be chewy.
Lower fat steaks work best on the rarer side of cooking (I'd never have a fillet cooked past medium rare), whereas more fatty cuts like ribeye and sirloin work well at a longer cook which allows the fat to render into the flesh.
If you're having a fillet cooked medium and beyond, it'll dry out and be chewy.
Chances are, you're overcooking it and eating before it's properly rested. Filet is very unforgiving due to the low fat content too. You want something that's been properly hung, for a decent amount of time.
Personally, my approach is to always cook with meat at room temperature, otherwise you risk a black outer and raw inner.
Season meat with salt, but no pepper yet as pepper burns on a high heat.
Get a heavy pan, Le Creuset for example, and get smoking hot. You want something that will hold the heat and not cool too much when the meat goes in.
Cook on a VERY high heat and turn the meat every 10 seconds (tes, every 10 seconds) until done to the desired state (blue, rare, medium, well, charcoal bricket)
Season with pepper at the end. Rest in foil (to retain juices) for 5mins-10mins.
Eat.
Personally, my approach is to always cook with meat at room temperature, otherwise you risk a black outer and raw inner.
Season meat with salt, but no pepper yet as pepper burns on a high heat.
Get a heavy pan, Le Creuset for example, and get smoking hot. You want something that will hold the heat and not cool too much when the meat goes in.
Cook on a VERY high heat and turn the meat every 10 seconds (tes, every 10 seconds) until done to the desired state (blue, rare, medium, well, charcoal bricket)
Season with pepper at the end. Rest in foil (to retain juices) for 5mins-10mins.
Eat.
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.
You need to start with a good bit of meat. This will probably come from a decent butcher. Aldi do 28 day dry aged steaks. I recently had them, and they were delicious as well as very tender.
8-10 hours before cooking, I season them with salt. Initially, this will draw out some moisture, but this will get reabsorbed.
I cook in an oil with a high smoking point. I use sunflower oil.
I get the pan as hot as possible before putting in the steaks. I then turn them every 15 seconds until they are cooked to my liking. Remove from pan and rest 10-15 minutes.
IMHO, a good piece of rump will be as tender as fillet, but a lot tastier.
I cook mine medium or medium rare. Any more and the meat becomes very tough.
8-10 hours before cooking, I season them with salt. Initially, this will draw out some moisture, but this will get reabsorbed.
I cook in an oil with a high smoking point. I use sunflower oil.
I get the pan as hot as possible before putting in the steaks. I then turn them every 15 seconds until they are cooked to my liking. Remove from pan and rest 10-15 minutes.
IMHO, a good piece of rump will be as tender as fillet, but a lot tastier.
I cook mine medium or medium rare. Any more and the meat becomes very tough.
Cooking a half decent steak is simple.
Get the steak out a few hours before cooking, put a bit of olive oil, salt and pepper if you want. Get the pan nice and hot, almost smoking, minute on each side roughly, maybe add a bit of butter if you like. Let it sit in foil for 3-5 mins (much longer and it's cold).
All there is to a decently cooked steak.
Get the steak out a few hours before cooking, put a bit of olive oil, salt and pepper if you want. Get the pan nice and hot, almost smoking, minute on each side roughly, maybe add a bit of butter if you like. Let it sit in foil for 3-5 mins (much longer and it's cold).
All there is to a decently cooked steak.
toasty said:
Contrary to others, I'd avoid turning so much. The whole point of searing is to brown the meat while keeping the inside less well done. Keep turning and you'll end up with meat the same all the way through.
Yep, I just pop it in the pan, do something else for a minute then turn it over. Ive also seen people seal the edges, really don't see the point.
Digitalize said:
Cooking a half decent steak is simple.
Get the steak out a few hours before cooking, put a bit of olive oil, salt and pepper if you want. Get the pan nice and hot, almost smoking, minute on each side roughly, maybe add a bit of butter if you like. Let it sit in foil for 3-5 mins (much longer and it's cold).
All there is to a decently cooked steak.
Only thing is with olive oil is that it burns at a relatively moderate temp and tastes bitter if cooked at a high heat as a result. I use groundnut for all high temp cooking.Get the steak out a few hours before cooking, put a bit of olive oil, salt and pepper if you want. Get the pan nice and hot, almost smoking, minute on each side roughly, maybe add a bit of butter if you like. Let it sit in foil for 3-5 mins (much longer and it's cold).
All there is to a decently cooked steak.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff