Best way to cook a steak
Discussion
[AJ] said:
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.
Stilton, cream, butter - sounds like the perfect coronary.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.
speed_monkey said:
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 haAdd 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.
plg101 said:
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!
http://en.wikipedia.org/wiki/Steak_tartare
The finest dish known to man, especially with homemade frites!
I wouldn't even give uncooked meat to my dog 
The thickest frying pan you have available, very hot, no oil. 3-4 mins and don't fanny about with it, turn over, 3-4 mins, rest 2-3 mins on a warm plate.
Have it with mashed potato.
(In case you hadn't guessed I'm not a fan of butter, or "peppered steak". If it is any good, you don't need anything else!)
Have it with mashed potato.
(In case you hadn't guessed I'm not a fan of butter, or "peppered steak". If it is any good, you don't need anything else!)
oooohhhhhh - the steak was good, I perhaps overdid them by 30secs but still very tasty, going to work on weight, cut and cooking time further next time.
Added some mushrooms to the butter and garlic left in the pan while the steak was resting and they were stunning. I could have eaten a plate of those mushrooms for my dinner.
Thanks for all the help.
Added some mushrooms to the butter and garlic left in the pan while the steak was resting and they were stunning. I could have eaten a plate of those mushrooms for my dinner.
Thanks for all the help.
plg101 said:
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!
http://en.wikipedia.org/wiki/Steak_tartare
The finest dish known to man, especially with homemade frites!
Chop the horns off, wipe its arse and stick it on a plate. If a good vet can get it going again then it is just right.
jmorgan said:
plg101 said:
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!
http://en.wikipedia.org/wiki/Steak_tartare
The finest dish known to man, especially with homemade frites!
Chop the horns off, wipe its arse and stick it on a plate. If a good vet can get it going again then it is just right.
I'm lucky enough to buy from a butcher who keeps his own stock; I would recommend steak tartare to anyone, but only with the right meat where you know where it has been (muching grass in the Dales for this moo cow)... add fresh egg from a good farm and a range of additionals (caper, shallot, ketchup/puree, worcestershire sauce, mustard, pepper, salt, etc... ) and you have the finest meal around.
As I found out, if you do it for a party and you have left overs, then stick in the fridge overnight, form it into small patties and dry fry quickly for sublime burgers..... :-)
Do you know what ? I have cooked steaks for years, always using the hot pan, cook quickly method, until last year i saw Heston Blumenthals show on cooking steak , and now swear by his way.
What you do is heat a small amount of oil in a heavy bottomed pan ( even heat ) at the low temperature, just so the oil sizzles as you put the well seasoned steak in ( thick piece, i mean at least 1.5 inch thick) and you cook the steak for about 30 seconds a time and then turn it over, keep doing this ( basting top of steak in oil and juices) for about 6-8 mins for a rare, rare steak perfectly cooked.
What you do is heat a small amount of oil in a heavy bottomed pan ( even heat ) at the low temperature, just so the oil sizzles as you put the well seasoned steak in ( thick piece, i mean at least 1.5 inch thick) and you cook the steak for about 30 seconds a time and then turn it over, keep doing this ( basting top of steak in oil and juices) for about 6-8 mins for a rare, rare steak perfectly cooked.
plg101 said:
jmorgan said:
plg101 said:
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!
http://en.wikipedia.org/wiki/Steak_tartare
The finest dish known to man, especially with homemade frites!
Chop the horns off, wipe its arse and stick it on a plate. If a good vet can get it going again then it is just right.
I'm lucky enough to buy from a butcher who keeps his own stock; I would recommend steak tartare to anyone, but only with the right meat where you know where it has been (muching grass in the Dales for this moo cow)... add fresh egg from a good farm and a range of additionals (caper, shallot, ketchup/puree, worcestershire sauce, mustard, pepper, salt, etc... ) and you have the finest meal around.
As I found out, if you do it for a party and you have left overs, then stick in the fridge overnight, form it into small patties and dry fry quickly for sublime burgers..... :-)
The best way to cook steak bar none is on the barbecue.
I serve mine with a garlic and herb butter.
Even better is to accompany with some shell-on prawns (important that they are raw when you start) BBQd so that the shell goes crispy and you can just eat em whole.
Coronary on a plate. Wonderful.
I serve mine with a garlic and herb butter.
Even better is to accompany with some shell-on prawns (important that they are raw when you start) BBQd so that the shell goes crispy and you can just eat em whole.
Coronary on a plate. Wonderful.
Silver993tt said:
plg101 said:
jmorgan said:
plg101 said:
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!
http://en.wikipedia.org/wiki/Steak_tartare
The finest dish known to man, especially with homemade frites!
Chop the horns off, wipe its arse and stick it on a plate. If a good vet can get it going again then it is just right.
I'm lucky enough to buy from a butcher who keeps his own stock; I would recommend steak tartare to anyone, but only with the right meat where you know where it has been (muching grass in the Dales for this moo cow)... add fresh egg from a good farm and a range of additionals (caper, shallot, ketchup/puree, worcestershire sauce, mustard, pepper, salt, etc... ) and you have the finest meal around.
As I found out, if you do it for a party and you have left overs, then stick in the fridge overnight, form it into small patties and dry fry quickly for sublime burgers..... :-)
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