Best way to cook a steak

[riwiho]

I cook a lot at home, really enjoy it actually but I have only cooked steak once.

I'm about to prepare one now (long days DIY pushed dinner back), what is the best way to cook a steak?

[summit7]

Pan fried, in butter with black pepper, pan not too hot, plenty of pepper/butter

[Spam]

In my relatively small experience, I have cooked steak about 10 times and I have experimented with a griddle pan and frying pan and I must say the frying pan works the best, don't forget to heat the pan up until it is red hot before putting the steaks in though.

[outlaw biker]

There are many ways. Some involving beating it to a pulp first. Griddle pans, frying pans etc. I tend to go for the healthier option of just banging it in the grill (medium heat) for 5mins each side sprinkled with black pepper.

[speed_monkey]

heat a knob of butter in a pan till hot, lay the steak onto the hot butter, tip the pan at an angle so the melted butter runs downa and then spoon the butter over the steak while on the heat. Flip and repeat.

you get a lovely golden brown steak that tastes awesome. Just dont forget to let the meat rest

[Spam]

summit7 said:

Pan fried, in butter with black pepper, pan not too hot, plenty of pepper/butter

Haven't tried that but sounds great!

[fido]

nope, apply pepper and salt a few hours before cooking. i like to add a bit of soya sauce as well.

Edited by fido on Sunday 28th September 21:05

[Speed_Demon]

With heat!

But I tend to do it in the pan or on the grill using a varierty of spices, throw in some aparagus... mmmmmm.

[spikeyhead]

If the steak is fresh, then all it needs is its arse wiping and the horns cutting off.

Tartare is the only way to go.

[Petrolhead747]

Pan very hot to begin with-seal all juices in, then reduce heat and cook to your liking. Any more than 5-10mins and you would be as well of eating a 1/4 pounder imo.

[riwiho]

Some good info there chaps.

Can I use the butter and pepper that remains in the pan to make some kind of pepper source?

[speed_monkey]

riwiho said:

Some good info there chaps.

Can I use the butter and pepper that remains in the pan to make some kind of pepper source?

More than likely!! But im a English mustard man

[Uncle Fester]

Simmer the peppercorns in some cream first and use that as a basis for the sauce.

Add it into the pan you have cooked the steak in and incorporate the meat juices and butter, add brandy.

Don’t overdo the meat. It should still moo.

[Romanymagic]

Whawww, hold up.

What's the cut? Big difference in heat against fat. So what cut do you have? Fillet, RibEye, T-Bone, Sirloin or Rump?????

[speed_monkey]

Uncle Fester said:

Simmer the peppercorns in some cream first and use that as a basis for the sauce.

Add it into the pan you have cooked the steak in and incorporate the meat juices and butter, add brandy.

Don’t overdo the meat. It should still moo.

+1 on the mooing front!!! i only spend 50-60 seconds on each side ha ha

[plg101]

Steak to room temperature.

Lightly salt and pepper each side.

Get pan searingly hot. ie. on the gas for 4-5 mins first. Preferably a non stick pan.

Add steak. 1-2 mins each side, depending on thickness for rare.

Take out. Wrap in foil to rest for 3-5 mins. This is vital.

Serve.... :-)

[[AJ]]

Get the pan hot and melt a big chunk of butter into the pan. Add lots of cracked black pepper (chuck in a few whole pepper corns too), some garlic and a little finely chopped onion.

Add the stake, spoon the melted butter and seasoning over the stake, flip over and seal the other side of the meat. Repeat until cooked to preference.

Take out the stake and let it rest.

Add a good splash of wine to the butter and seasoning, add some double creme. Let it reduce a little. Crumble in some Stilton and stir.

Plate the stake and put the sauce you just made in a gravy jug or around the meat... yum.

[plg101]

Or if its really good steak then dont cook it... do steak tartare!

http://en.wikipedia.org/wiki/Steak_tartare

The finest dish known to man, especially with homemade frites!

[Romanymagic]

riwiho said:

Some good info there chaps.

Can I use the butter and pepper that remains in the pan to make some kind of pepper source?

Basic pepper sauce would use green peppercorns but I suspect you won't have any to hand, still not a problem. If you do have green peppercorns follow the recipe below but put about 1 tablespoon of green peppercorns in the pans with the butter for about 1 minute...

knob of butter in the pan, give it some heat, once the butter starts to froth, add 4 tablespoon's of cognac/brandy, tip the pan into the flame (for a gas hob, if electric/ceramic, light a match and put the match to the alcohol) to flambe (burn the alcohol off). Once the flame goes out, add double cream/creme fraiche about 100grams and whisk, for flavour you can add 1 teaspoon of mustard.

This is your super basic pepper sauce.

[riwiho]

OK then, going to drive in now, pan is hot and ready for the steak I seasoned earlier in the day.

I am cooking and eating it and shall return back later. Thanks again for the help. R