Discussion
I know there are a couple of threads running about stakes but I have a specific question that doesn't fall into either of those categories.
Whats the best way to cook a steak? I think most proper steak houses flame grill them, is that right? Will the BBQ give best results?
They also seem to have some kind of salty marinade coating. Anybody got any good recommendations?
Whats the best way to cook a steak? I think most proper steak houses flame grill them, is that right? Will the BBQ give best results?
They also seem to have some kind of salty marinade coating. Anybody got any good recommendations?
First, choose your bullock from a slow growing breed. Unless you want tartare, hang the slaughtered beast for at least four weeks.
Allow the steak rise to room temperature by leaving it out of the fridge for several hours.
Cook, in a heavy pan that's been heated until it's properly hot. Turn only once, how long it's cooked for is entirely down to personal taste.
Allow to rest, in a warm place, for somewhere between five and ten minutes.
Miss any of the above and you won't get god steak.
Allow the steak rise to room temperature by leaving it out of the fridge for several hours.
Cook, in a heavy pan that's been heated until it's properly hot. Turn only once, how long it's cooked for is entirely down to personal taste.
Allow to rest, in a warm place, for somewhere between five and ten minutes.
Miss any of the above and you won't get god steak.
That’s everything covered. Shortest steak thread ever!
The vital parts are: Let the meat rise to room temperature before starting, get the pan bloomin’ hot, sit the steak in oil for a minute or two instead of oiling the pan, and let the cooked steak rest for a while before serving.
The rest is optional stuff to give you the tiny extra touches.
If you prefer your steak seasoned, it’s a good shout to add your seasoning to the oil (in a bowl or similar) and then pop your room-temp steaks into that for a few minutes before cooking. Rub it in with your fingers a bit if you want to season more heavily.
I like to use Maldon salt and some black pepper, nothing fancy. For venison steaks I sometimes chuck a little smoked paprika in there too.
The vital parts are: Let the meat rise to room temperature before starting, get the pan bloomin’ hot, sit the steak in oil for a minute or two instead of oiling the pan, and let the cooked steak rest for a while before serving.
The rest is optional stuff to give you the tiny extra touches.
If you prefer your steak seasoned, it’s a good shout to add your seasoning to the oil (in a bowl or similar) and then pop your room-temp steaks into that for a few minutes before cooking. Rub it in with your fingers a bit if you want to season more heavily.
I like to use Maldon salt and some black pepper, nothing fancy. For venison steaks I sometimes chuck a little smoked paprika in there too.
And the BBQ has to look like Mount Vesuvius if you want to do it over charcoal!
And I agree with the Fillet at 60* for an hour. I saw this on Sat Kitchen and did mine in food safe cling film for an hour after sealing in hot hot pan.
Once out, refresh in blisteringly hot pan again and you would not believe how good (but expensive) a meal we had
And I agree with the Fillet at 60* for an hour. I saw this on Sat Kitchen and did mine in food safe cling film for an hour after sealing in hot hot pan.
Once out, refresh in blisteringly hot pan again and you would not believe how good (but expensive) a meal we had
As above, if BBQing on charcoal this needs to be hotter than the sun. I give the coals a good blast of air with a foot pump before the meat goes on.
Another point to note is that you should turn the meat once, and once only.
Then rest it on a warm plate for a few minutes before cutting into it.
Another point to note is that you should turn the meat once, and once only.
Then rest it on a warm plate for a few minutes before cutting into it.
Slaav said:
No matter how many times it is said - it isn't said enough.....
Get the pan or preferably gridde pan as hot as is possible! Do that and you have a chance
Yup!Get the pan or preferably gridde pan as hot as is possible! Do that and you have a chance
Get a nice heavy griddle pan
http://direct.tesco.com/q/R.200-7387.aspx
Get steaks to room temp. Marinade/season to taste.
Heat pan until it smokes.
Oil the steak, not the pan
I then give it 1.5 mins or so on each side, then take the pan and shove it in a gasmark 6 oven for a further two minutes. Decant to a plate, cover in foil and allow to rest for 5 minutes.
This tends to give a steak somewhere between medium and medium rare, juicy and tasty. This is for sirloin BTW, I'd cook fillet less.
http://www.timesonline.co.uk/tol/life_and_style/fo...
I tried this method last week. Took a while and takes some planning, but it was the best steak i've ever had. Perfectly pink through the middle with a lovely crisp covering. Yum.
I tried this method last week. Took a while and takes some planning, but it was the best steak i've ever had. Perfectly pink through the middle with a lovely crisp covering. Yum.
Mobile Chicane said:
As above, if BBQing on charcoal this needs to be hotter than the sun. I give the coals a good blast of air with a foot pump before the meat goes on.
.
Footpump? Stripper gun or hairdryer for me.
A griddle pan is my preferred way but a hot solid frying pan with a knob of butter per side makes for a very tasty alternative.
Marf said:
13 quid in our local store ATM (not sure why I stored this random fact during my mooch around the supermarket this afternoon) 
Ultuous said:
Marf said:
13 quid in our local store ATM (not sure why I stored this random fact during my mooch around the supermarket this afternoon) The Le Creuset 26cm square 'Grillit' retails at £65.
t. Just a good sturdy bit of iron.The only real way to cook good steak, it to practice and learn, which I would rate as one the the more tricky things with cooking to get right.
To get it right on a grill is easier than in a frypan wich is trickier (dump that non stick frypan, you want a crust and use a SS pan!). But experience in cooking steak you will be better in judging heat, thickness, and cut to get the desired result.
The trick good resturants use, is to brown the steaks earlier on each side, and later during service put them in the oven for the final cooking phase as per the order, adjusting the time for med rare/ med / carbon etc. There is nothing wrong with it, and the for a cut like fillet, it is produces a great result.
To get it right on a grill is easier than in a frypan wich is trickier (dump that non stick frypan, you want a crust and use a SS pan!). But experience in cooking steak you will be better in judging heat, thickness, and cut to get the desired result.
The trick good resturants use, is to brown the steaks earlier on each side, and later during service put them in the oven for the final cooking phase as per the order, adjusting the time for med rare/ med / carbon etc. There is nothing wrong with it, and the for a cut like fillet, it is produces a great result.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff