Pounding Steak
Discussion
Yes or no?
I generally try not to but I tried it again this evening with some particularly hard ribeye I've got and it was an improvement. Tried air drying it for a couple of days, tried salting it 2 hours before cooking. Any other ideas to help me get through 2 kilos of tough beef?
(Can't believe I'm STILL not allowed to do polls! Come on mods, that's 2 years now.)
I generally try not to but I tried it again this evening with some particularly hard ribeye I've got and it was an improvement. Tried air drying it for a couple of days, tried salting it 2 hours before cooking. Any other ideas to help me get through 2 kilos of tough beef?
(Can't believe I'm STILL not allowed to do polls! Come on mods, that's 2 years now.)
I tenderise it with a wooden tenderising hammer, and then put it in a shallow dish and cover it with salt, pepper and loads of olive oil.
I then let the oil and seasoning soak into it for at least an hour.
Then I get a cast iron skillet absolutely red-hot on the hob (until it's smoking) and then drop the steak in on one side, let it sizzle for maybe 30 seconds, then turn it over to do the same the other side.
The high heat cauterizes the outside layer of the steak, which seals in the oil and it's natural moisture, so that cooking does not let it dry out.
Then I cook for maybe 2 minutes a side for rare (which I like), 3 or 4 for medium, and 5 for well done (heinous...)
Works a treat.
I then let the oil and seasoning soak into it for at least an hour.
Then I get a cast iron skillet absolutely red-hot on the hob (until it's smoking) and then drop the steak in on one side, let it sizzle for maybe 30 seconds, then turn it over to do the same the other side.
The high heat cauterizes the outside layer of the steak, which seals in the oil and it's natural moisture, so that cooking does not let it dry out.
Then I cook for maybe 2 minutes a side for rare (which I like), 3 or 4 for medium, and 5 for well done (heinous...)
Works a treat.
AJS- said:
(Can't believe I'm STILL not allowed to do polls! Come on mods, that's 2 years now.)
Can't help with the meat-bashing as I've never tried it, but surely you've been around long enough to know that asking the question politely in Website Feedback should allow you to be able to post a poll, unless you've had previous?! 
Digger said:
Ray, I assume you lower the heat a bit, after the searing sealing stage, or do you keep it really hot for the cooking phase?
Sorry yeah, I didn't make that clear.As you say, sear on a high heat (basically the max your hob will run to) and then the cooking phase is at around half of the max.
Searing does nothing in terms of keeping anything in (usually the opposite, actually), it just adds colour and flavour.
Good steak doesn't need tenderizing. If you've bought steak that does there's no harm in it however, just don't expect miracles.
As for cooking, oil the steak not the pan. Leaving it to go dry or rubbing it with salt hours in advance won't do anything to improve it. Just leave it out for an hour and let it get somewhere near room temperature instead of cooking it straight out of the fridge. Sear it, then drop the temperature and cook to however you like it, then let it rest.
Good steak doesn't need tenderizing. If you've bought steak that does there's no harm in it however, just don't expect miracles.
As for cooking, oil the steak not the pan. Leaving it to go dry or rubbing it with salt hours in advance won't do anything to improve it. Just leave it out for an hour and let it get somewhere near room temperature instead of cooking it straight out of the fridge. Sear it, then drop the temperature and cook to however you like it, then let it rest.
majordad said:
Plz explain why you cant do polls, or did you mean pools ? I'm just qurious as I ve not encountered this restriction before.
Many people have found, that after they have created their account / profile on PH, they don't have the correct permissions to start a poll so its best to ask in Website Feedback for a Mod to enable it so that they can, myself included. Digger said:
AJS- said:
(Can't believe I'm STILL not allowed to do polls! Come on mods, that's 2 years now.)
Can't help with the meat-bashing as I've never tried it, but surely you've been around long enough to know that asking the question politely in Website Feedback should allow you to be able to post a poll, unless you've had previous?! Interesting suggestions. Thanks all.
I agree there's no substitute for good beef, the thing is I buy it wholesale because good beef here in Thailand is horrendously expensive when it's available at all. It's a bit hit and miss, the first lot I bought was a hit but this lot not so. The flavour is good but it's very tough.
Going to give pineapple a go and will report the results.
I agree there's no substitute for good beef, the thing is I buy it wholesale because good beef here in Thailand is horrendously expensive when it's available at all. It's a bit hit and miss, the first lot I bought was a hit but this lot not so. The flavour is good but it's very tough.
Going to give pineapple a go and will report the results.
Yep, just been reading up on pineapple tenderising. From what I can tell its best to use a real pineapple, remove all the flesh and give it a quick blitz, then marinade for a few hours. Apparently, juice from a carton will be pasteurised, removing the tenderising enzymes.
As an experiment, I'm going to try it on a couple of fillet steaks (hopefully later this evening), marinaded for maybe one and two hours respectively and see how that turns out. . . maybe less marinating time, let's see . . .
I know it doesn't really need it but I'm intrigued enough to have a play!
ETA - hmmm may have to rethink the cut of meat and / or the marinade. Maybe 50:50 buttermilk and pineapple? I assume that won't curdle?
I found this interesting . . .
http://www.finecooking.com/articles/marinades-flav...
As an experiment, I'm going to try it on a couple of fillet steaks (hopefully later this evening), marinaded for maybe one and two hours respectively and see how that turns out. . . maybe less marinating time, let's see . . .
I know it doesn't really need it but I'm intrigued enough to have a play!
ETA - hmmm may have to rethink the cut of meat and / or the marinade. Maybe 50:50 buttermilk and pineapple? I assume that won't curdle?
I found this interesting . . .
http://www.finecooking.com/articles/marinades-flav...
Edited by Digger on Thursday 17th October 05:07
Edited by Digger on Thursday 17th October 05:10
Toughness is due to the age and type of the animal, cold shortening (which in Australia 25 years ago we used to encounter by injection of a fruit based enzyme before slaughter - now banned) and how old the meat is. In Thailand I imagine it's pretty much fresh off the (old) animal.
I doubt there are many animals bred for beef in Thailand and so if it is local meat you are fighting a losing battle. I would shove it in the fridge for a couple of weeks and then give it a good bashing but no amount of make-up can turn your grandma into Miss World.
I doubt there are many animals bred for beef in Thailand and so if it is local meat you are fighting a losing battle. I would shove it in the fridge for a couple of weeks and then give it a good bashing but no amount of make-up can turn your grandma into Miss World.
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