Reccommend me a pan for steak!
Discussion
Got a half decent hob, see pic...
But the pan I use, I don't think it thick enough, it doesn't get hot enough. Whilst I think I have perfected the inside of the steak, the outside is too gray, not seared enough.
I have plenty of examples of steak I have cooked with it...
The above being a few.
I need a really thick pan, that will work with what I already have, that will keep the inside as 'blue' as poss without making the exterior look and taste horrendous.
I already leave the pan to it's hottest, smoke everywhere etc.
It's just not good enough. I'm frustrated!
But the pan I use, I don't think it thick enough, it doesn't get hot enough. Whilst I think I have perfected the inside of the steak, the outside is too gray, not seared enough.
I have plenty of examples of steak I have cooked with it...
The above being a few.
I need a really thick pan, that will work with what I already have, that will keep the inside as 'blue' as poss without making the exterior look and taste horrendous.
I already leave the pan to it's hottest, smoke everywhere etc.
It's just not good enough. I'm frustrated!
Pic one looks nice but you need to learn some chipping skills. Your chips look like pre cooked oven chips. Get with the home made.
Pic 3 is how I like my steak. Talk us through how you get a steak to look like that. I love steak, But i'm rubbish at cooking them.
I just bought a ridiculously heavy griddle pan from house of frasier. It was half price. about £30 quid.
Are the griddle pans any good for steaks?
Pic 3 is how I like my steak. Talk us through how you get a steak to look like that. I love steak, But i'm rubbish at cooking them.
I just bought a ridiculously heavy griddle pan from house of frasier. It was half price. about £30 quid.
Are the griddle pans any good for steaks?
On a meat course I was on we used these:
http://www.stellarcookware.co.uk/Products/Cookware...
The tutor said stay away from non stick because of the high temps that you need to cook meat properly. She said stay away from griddle pans if you are going to cook other meats e.g. Venison
http://www.stellarcookware.co.uk/Products/Cookware...
The tutor said stay away from non stick because of the high temps that you need to cook meat properly. She said stay away from griddle pans if you are going to cook other meats e.g. Venison
Cotty said:
You probably want a ridged pan, something like this
I have that pan. I got it for £27 instead of £76 (my then mrs worked in debenhans and with her staff discount got an amazing discount in the sales)It weighs a tonne and take about 12 minutes to get smoking hot but I love it. You'll have huge biceps in no time.
Working class said:
Cotty said:
You probably want a ridged pan, something like this
I have that pan. I got it for £27 instead of £76 (my then mrs worked in debenhans and with her staff discount got an amazing discount in the sales)It weighs a tonne and take about 12 minutes to get smoking hot but I love it. You'll have huge biceps in no time.
Also since it doesn't have daft plastic handles etc you can go straight into the oven from the hob with it. Sear both sides, knob of butter popped ontop and sit in the warm oven for a min or two, can't remember who it was on here that had that method first but it's a winner.
Edited by Goa'uld on Tuesday 21st June 13:28
rufusgti said:
Talk us through how you get a steak to look like that. I love steak, But i'm rubbish at cooking them.
Get the pan smoking hot, as hot as it goes. Whilst the pan is heating, take your room temperature steak and give it a good pounding, bit of black pepper on both sides, salt on one.
Knob of butter into the pan until it begins to foam.
Drop steak in, count to 30, flip it over and count to 30.
Take it out and let it rest for a minute or so.
Serve.
If the pan is hot enough, which it wasn't in pic 3 to be honest but was in the last couple, then you'll have a nice slightly blackened exterior and an inside that looks like a good vet could get it going again.
It's probably worth double checking the hob first. When it is on max power, are the flames coming out all the way around the ceramic vent thing (this probably has a proper name) and are they deep blue with no orange "firey" bits? If there's any orange in the flame its worth cleaning the hob and getting the thing serviced to check the gas supply is within the correct tolerences.
Re the pan, get a heavy bottomed ridged pan that can be put in the oven. I use a Tefal / Jamie Oliver grill pan.
Get the pan as absolutely smoking hot as you can before you put the meat anywhere near it. Keep the pan absolutely dry, do not put oil or butter in it. Always put the stuff on the meat not the pan. Sear the meat both sides. Pop in the oven. Back on to the hob and do your sauce if you wish (eg. throw in some butter and baste it).
Ridged pan means you can get all cheffy with stripes
Re the pan, get a heavy bottomed ridged pan that can be put in the oven. I use a Tefal / Jamie Oliver grill pan.
Get the pan as absolutely smoking hot as you can before you put the meat anywhere near it. Keep the pan absolutely dry, do not put oil or butter in it. Always put the stuff on the meat not the pan. Sear the meat both sides. Pop in the oven. Back on to the hob and do your sauce if you wish (eg. throw in some butter and baste it).
Ridged pan means you can get all cheffy with stripes
Edited by mattdaniels on Tuesday 21st June 16:49
Edited by mattdaniels on Tuesday 21st June 16:52
Cotty said:
You probably want a ridged pan, something like this
Yep, one of those or something similar (plenty of cheaper versions about that will work just as well). Alternatively, something like a DeBuyer Carbone Plus. They can be had from good restaurant supply places for very little money.I don't think it is the pan, it is that it is not hot enough. If you want black and blue just leave your pan on full blast for 5 minutes empty on that large hob, put one drop of olive oil in so you can see how hot it is, ie lots of smoke.
A couple of tips
1. The steak should be room temp before cooking
2. If you use butter it will go very brown at these temps, use standard veg oil or olive and then use butter just at the end if you want extra depth of colour
3. Salt the meat 1 hour beforehand so the salt absorbs into the meat. If you put it on just before it might draw some juices out.
The other alternative is to first sear your steak using a blow torch and then use the Allain Ducasse method, slow cooking at low temp in lots of butter. This works fine too.
The blow torch will get a good crisp outer without cooking too far into the meat.
Andy
A couple of tips
1. The steak should be room temp before cooking
2. If you use butter it will go very brown at these temps, use standard veg oil or olive and then use butter just at the end if you want extra depth of colour
3. Salt the meat 1 hour beforehand so the salt absorbs into the meat. If you put it on just before it might draw some juices out.
The other alternative is to first sear your steak using a blow torch and then use the Allain Ducasse method, slow cooking at low temp in lots of butter. This works fine too.
The blow torch will get a good crisp outer without cooking too far into the meat.
Andy
More recently, I've been using an oven method for steak perfection.
Steak at room temp, seasoned and oiled.
Sear in hot ridged pan - top and bottom, sides too.
Into oven at 220C on a rack/grill sitting in a dish.
Depending on your taste and the thickness of the steak between 3-10 minutes
Take dish out of oven, foil over steak for a few minutes whilst you plate up.
I've found this produces a better temperature throughout the meat without having to nuke the exterior.
I'm still tempted to try the sous vide method too....
Steak at room temp, seasoned and oiled.
Sear in hot ridged pan - top and bottom, sides too.
Into oven at 220C on a rack/grill sitting in a dish.
Depending on your taste and the thickness of the steak between 3-10 minutes
Take dish out of oven, foil over steak for a few minutes whilst you plate up.
I've found this produces a better temperature throughout the meat without having to nuke the exterior.
I'm still tempted to try the sous vide method too....
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