THE STEAK THREAD, served a la Man

[Semmelweiss]

8bit said:

That's a work of art. Hope it tasted as good as it looked!

It was pretty damn fine

[CoolHands]

When I fry a steak I get oil spitting everywhere. Is there any solution.

[craigjm]

CoolHands said:

When I fry a steak I get oil spitting everywhere. Is there any solution.

Oil the steak not the pan?

[paralla]

CoolHands said:

When I fry a steak I get oil spitting everywhere. Is there any solution.

A splatter guard like this helps.

https://www.tattahome.com/en/cookware/37666-le-cre...

[C70R]

craigjm said:

CoolHands said:

When I fry a steak I get oil spitting everywhere. Is there any solution.

Oil the steak not the pan?

This. An oiled steak into a dry, screaming hot pan.

It's the best way to get the crust and flavour on the outside, while not overcooking the middle.

[Carl_Manchester]

I use oil spray and spray the oil onto the steak. It is down to personal taste but i finish my steaks off in the oven for 5 minutes and cover the pan in tin foil so, in total the streak is usually only on the hob for 3 minutes.

[911sse]

CoolHands said:

When I fry a steak I get oil spitting everywhere. Is there any solution.

Did you add some butter to the oil? Is the meat at room temp?

[grumbledoak]

CoolHands said:

When I fry a steak I get oil spitting everywhere. Is there any solution.

Not really. I use either a frying pan with butter or a griddle pan with nothing added - same results. Kitchen towel afterwards.

[Carl_Manchester]

[Gluggy]

Probably more suited to the "all things council" thread but was passing the local Iceland, stopped in for a couple of bits and spotted this.



Chucked it in cast iron griddle pan and ended up with



Was too busy scoffing for any more pics - could have done with a minute or so less on each side but was better than expected and for change out of £4 it would be a bit harsh to be overly critical.

[CoolHands]

911sse said:

CoolHands said:

When I fry a steak I get oil spitting everywhere. Is there any solution.

Did you add some butter to the oil? Is the meat at room temp?

No (should I?) and yes.

However I cooked one earlier and rubbed the oil into the steak, along with some dry seasoning, no oil in pan, and it was a lot better.

[The Moose]

The Moose said:

That. Was. Yummy!

My wife did her usual and only ate half of hers meaning I get to enjoy the balance the following day.

I decided to make the worlds most expensive cheese-steak.

Oh my, that was also extremely yummy!!!

[illmonkey]

At a brew house in Amsterdam

[21TonyK]

illmonkey said:

At a brew house in Amsterdam

Have you considered applying for residency?

[toohuge]

Carl_Manchester said:

10/10

[illmonkey]

21TonyK said:

illmonkey said:

At a brew house in Amsterdam

Have you considered applying for residency?

Now that seems like a good plan!

Some of their beers were 11%, far too much

[911sse]

CoolHands said:

No (should I?) and yes.

However I cooked one earlier and rubbed the oil into the steak, along with some dry seasoning, no oil in pan, and it was a lot better.

Yes, give I a try with a couple of bashed garlic gloves and some rosemary. I just season my steaks with salt and pepper once out the fridge to get up to room temp, maybe a BBQ seasoning dependant on the steak. Sometime garlic powder or onion granules.

Let the oil heat, but not too hot so it spit
s everywhere, add the steaks to cook either side, rotating every 30 secs, then add the butter etc to calm the oil down, stops it burning.

Other method is oil the steak and use a ribbed skillet or pan to give the char lines.

I never oven finish unless really thick.

Always the rare side of medium rare for me.

Now, what's for dinner I wonder.

[C70R]

911sse said:

CoolHands said:

No (should I?) and yes.

However I cooked one earlier and rubbed the oil into the steak, along with some dry seasoning, no oil in pan, and it was a lot better.

Yes, give I a try with a couple of bashed garlic gloves and some rosemary. I just season my steaks with salt and pepper once out the fridge to get up to room temp, maybe a BBQ seasoning dependant on the steak. Sometime garlic powder or onion granules.

Let the oil heat, but not too hot so it spit
s everywhere, add the steaks to cook either side, rotating every 30 secs, then add the butter etc to calm the oil down, stops it burning.

Other method is oil the steak and use a ribbed skillet or pan to give the char lines.

I never oven finish unless really thick.

Always the rare side of medium rare for me.

Now, what's for dinner I wonder.

I don't find it's really worth basting a thinner steak with butter and aromats. It's in the pan for such a short amount of time, you're barely going to get any flavour on it. Also, powdered garlic and onion burn really easily, so you're just going to end up with bitter, burned flavours by chucking them into a really hot pan.

For steaks up to ~300g, oil/salt/pepper on a room temp steak, dry pan absolutely screaming hot. Couple of mins each side (plus the fatty edge), rest for a couple of mins, serve med-rare. It's foolproof.

For bigger cuts than this, you're better off reverse searing and using a thermometer in my experience.

[craigjm]

illmonkey said:

21TonyK said:

illmonkey said:

At a brew house in Amsterdam

Have you considered applying for residency?

Now that seems like a good plan!

Some of their beers were 11%, far too much

Which brewhouse is this? I am there regularly and I would definitely try that beef

[illmonkey]

craigjm said:

Which brewhouse is this? I am there regularly and I would definitely try that beef

Jopen in Harleem.