Steak & Chips..
Discussion
I know this is a pretty basic meal, I'm cooking Steak, Chips and peas for myself and a friend tomorrow night. My cooking usually only extends as far as Pasta, Rice etc, and so was looking to the knowledge of the food bods here on PH for some pointers!
What's the best way to cook the Steak, from reading around it seems a very hot pan and approx 5 minutes either side for a medium/well done steak? Is a rib-eye steak ok for flavour etc as trying to do it on a budget?
Chips: I was going to go with chopping up some potatoes and making some wedges as when my Mum used to cook these they were gorgeous - never attempted them myself: any tips with these?
Thanks for any help that you an give
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What's the best way to cook the Steak, from reading around it seems a very hot pan and approx 5 minutes either side for a medium/well done steak? Is a rib-eye steak ok for flavour etc as trying to do it on a budget?
Chips: I was going to go with chopping up some potatoes and making some wedges as when my Mum used to cook these they were gorgeous - never attempted them myself: any tips with these?
Thanks for any help that you an give
.Steak at room temperature, very hot pan with thick base, 2 mins a side for rare, 3-4 for medium, 5+ for ruined.
If you want rare steak, buy fillet. But that's a bit boring and tasteless. Rib-eye is better, but needs doing medium rare to allow the fat (the flavour delivery mechanism) to melt and become delicious.
And the extractor running at full bore if you don't want a house full of smoke.
Chips: Chop spuds up, rinse well, par-boil then pat dry and deep-fry until crispy on the outside and fluffy on the inside.
If you want rare steak, buy fillet. But that's a bit boring and tasteless. Rib-eye is better, but needs doing medium rare to allow the fat (the flavour delivery mechanism) to melt and become delicious.
And the extractor running at full bore if you don't want a house full of smoke.
Chips: Chop spuds up, rinse well, par-boil then pat dry and deep-fry until crispy on the outside and fluffy on the inside.
Edited by CommanderJameson on Tuesday 9th December 08:02
Just to add a few points.
Always oil and season the meat not the pan.
And for the best chips:- In my opinion no need to boil them first.
1) Rinse the chips in cold water after cutting at pat dry.
2) Deep fry them at approx 140c for 10mins them remove and let them cool down.
3) Then deep fry them again at 180c for approx 5min so that you get a crisp outside and a fluffy middle.
Enjoy
Always oil and season the meat not the pan.
And for the best chips:- In my opinion no need to boil them first.
1) Rinse the chips in cold water after cutting at pat dry.
2) Deep fry them at approx 140c for 10mins them remove and let them cool down.
3) Then deep fry them again at 180c for approx 5min so that you get a crisp outside and a fluffy middle.
Enjoy
Melman Giraffe said:
1) Rinse the chips in cold water after cutting at pat dry.
2) Deep fry them at approx 140c for 10mins them remove and let them cool down.
3) Then deep fry them again at 180c for approx 5min so that you get a crisp outside and a fluffy middle.
You're Nigel Slater AICMFP2) Deep fry them at approx 140c for 10mins them remove and let them cool down.
3) Then deep fry them again at 180c for approx 5min so that you get a crisp outside and a fluffy middle.
Glassman said:
Melman Giraffe said:
1) Rinse the chips in cold water after cutting at pat dry.
2) Deep fry them at approx 140c for 10mins them remove and let them cool down.
3) Then deep fry them again at 180c for approx 5min so that you get a crisp outside and a fluffy middle.
AICMFP2) Deep fry them at approx 140c for 10mins them remove and let them cool down.
3) Then deep fry them again at 180c for approx 5min so that you get a crisp outside and a fluffy middle.
Everything you need to know about the steak has been said.
If you want an alternative to chips - make wedges in the oven. Just take a spud, no need to peel.
Cut in half lengthways. Cut into quarters lengthways. Cut into eighths lengthways. Pop into a bowl. Pour on a tablespoon of oil. Sprinkle with a little paprika and then mix well. Put them on a baking tray and shove in the oven at about 200C for half an hour to three quarters of an hour - check that they are done with a fork. Bingo. "Chips" with no need for deep frying.
A good alternative if you don't have a fryer or if you want something a little different.
If you want an alternative to chips - make wedges in the oven. Just take a spud, no need to peel.
Cut in half lengthways. Cut into quarters lengthways. Cut into eighths lengthways. Pop into a bowl. Pour on a tablespoon of oil. Sprinkle with a little paprika and then mix well. Put them on a baking tray and shove in the oven at about 200C for half an hour to three quarters of an hour - check that they are done with a fork. Bingo. "Chips" with no need for deep frying.
A good alternative if you don't have a fryer or if you want something a little different.
Melman Giraffe said:
Glassman said:
Melman Giraffe said:
1) Rinse the chips in cold water after cutting at pat dry.
2) Deep fry them at approx 140c for 10mins them remove and let them cool down.
3) Then deep fry them again at 180c for approx 5min so that you get a crisp outside and a fluffy middle.
AICMFP2) Deep fry them at approx 140c for 10mins them remove and let them cool down.
3) Then deep fry them again at 180c for approx 5min so that you get a crisp outside and a fluffy middle.
mechsympathy said:
Don said:
Chip stuff
I parboil them for a few minutes first which helps them crisp up as the edges roughen in the colander, they then only take 20-25 minutes in a very hot oven.As for the chips/potato wedges, I have my own special theory, now pay attention 007, this might take a little longer, but well worth it.
Jacket potato, 1-1/2 hours depending on size, get them super crispy as you would if it was going to be eaten as is, cut into wedges, cool, then into hot fat until crispy.
Serve steak with a flat grilled portabellow mushroom, a griddled plum tomato and a pot of mustard.
Don said:
TIGA84 said:
Jacket potato, 1-1/2 hours depending on size, get them super crispy as you would if it was going to be eaten as is, cut into wedges, cool, then into hot fat until crispy.
Oooohhhhh. Now THAT I will try! What a dirty, naughty, sinful pleasure that must be. Yum.I think they might still even do it.
TIGA84 said:
mechsympathy said:
Don said:
Chip stuff
I parboil them for a few minutes first which helps them crisp up as the edges roughen in the colander, they then only take 20-25 minutes in a very hot oven.As for the chips/potato wedges, I have my own special theory, now pay attention 007, this might take a little longer, but well worth it.
Jacket potato, 1-1/2 hours depending on size, get them super crispy as you would if it was going to be eaten as is, cut into wedges, cool, then into hot fat until crispy.
Serve steak with a flat grilled portabellow mushroom, a griddled plum tomato and a pot of mustard.
rfn said:
I know this is a pretty basic meal, I'm cooking Steak, Chips and peas for myself and a friend tomorrow night. My cooking usually only extends as far as Pasta, Rice etc, and so was looking to the knowledge of the food bods here on PH for some pointers!
What's the best way to cook the Steak, from reading around it seems a very hot pan and approx 5 minutes either side for a medium/well done steak? Is a rib-eye steak ok for flavour etc as trying to do it on a budget?
Chips: I was going to go with chopping up some potatoes and making some wedges as when my Mum used to cook these they were gorgeous - never attempted them myself: any tips with these?
Thanks for any help that you an give.
Rib Eye is actually quite a good cut of meat. That fat layer is great for flavour as it melts. Would also suggest a simple sauce as follows:What's the best way to cook the Steak, from reading around it seems a very hot pan and approx 5 minutes either side for a medium/well done steak? Is a rib-eye steak ok for flavour etc as trying to do it on a budget?
Chips: I was going to go with chopping up some potatoes and making some wedges as when my Mum used to cook these they were gorgeous - never attempted them myself: any tips with these?
Thanks for any help that you an give
.3 tbs of brandy
150ml double cream
4 shallots finely chopped
large knob of butter
Put butter in pan, turn heat on so butter starts to melt. Add the finely chopped shallots and gently fry in the melted butter for a couple of minutes.
Add the brandy and tip the pan to set the brandy alight (flambe).
When flames go out add the double cream and rapidly boil until the sauce reduces by half and then pour over your steak.
jodypress said:
TIGA84 said:
mechsympathy said:
Don said:
Chip stuff
I parboil them for a few minutes first which helps them crisp up as the edges roughen in the colander, they then only take 20-25 minutes in a very hot oven.As for the chips/potato wedges, I have my own special theory, now pay attention 007, this might take a little longer, but well worth it.
Jacket potato, 1-1/2 hours depending on size, get them super crispy as you would if it was going to be eaten as is, cut into wedges, cool, then into hot fat until crispy.
Serve steak with a flat grilled portabellow mushroom, a griddled plum tomato and a pot of mustard.
madala said:
rfn said:
I know this is a pretty basic meal,
....see....that's where you are wrong.....a very hard meal to get right.....I have it off to a tee now.....and I ain't sharing my secret just now.....unless there is a lot of "pretty please"......rfn said:
madala said:
rfn said:
I know this is a pretty basic meal,
....see....that's where you are wrong.....a very hard meal to get right.....I have it off to a tee now.....and I ain't sharing my secret just now.....unless there is a lot of "pretty please"......Key points are:
For the Steak
Dont buy fillet unless you really know what you are doing, get something with a decent marbling of fat.
Room temperature meat.
Good seasoning at raw stage with good seasoning (Maldon salt, decent peppercorns, freshly ground). Dont be scared on it, be generous.
Scorching hot pan, should be too hot to hold your hand over for anymore than a few seconds.
Dont shift it around too much when cooking it, creates steam rather than heat.
A knob of butter after turning to baste the cooked side will add moisture and flavour.
Rest it well (5 mins shold be ok, longer if you can keep it warm.)
For the chips
See any of the above comments, they all work well, just use a decent potato, maris piper or desiree I like.
Cook them in beef dripping if you can!
They are simple ingredients and you arent doing a lot to them. Trust me, it is one of the hardest things to master, which is why you get so many badly cooked ones in restaurants!!
Garnish how you want, but not too much, let the meat and chips speak for themselves.
Buy John Torodes beef book by the way, a truly awesome bit of kitchen equipment.
Let us know how you get on!
James
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