How do you cook steak in proper way?

[vrooom]

Im sick of my steak bit too rubbery. i like the pub style, crispy on outside, with red juice oozing.

so how can i cook the steak in that way?

[LordGrover]

Hot griddle pan. Very hot.

[jeevescat]

Yep, very hot griddle, no oil.

Rub some olive oil on the steak, salt, black pepper, couple of minutes a side, then take off heat and allow to rest in the pan for about 3 minutes. Should be brown on the outside and nice and red inside.

Yum.

[vrooom]

ah! little problem, i dont have griddle...

[jeevescat]

Flat pan is ok, just don't put any oil in it.

[HereBeMonsters]

Very hot frying pan, sunflower/vegetable oil on the steak (NOT olive oil, this will just burn and produce a nasty flavour, and smoke out your kitchen). Literally sear it on all sides (sides as well as top and bottom) then whack it in the oven on 150-ish in some tinfoil with a big knob of butter on top. The butter should melt into the meat. Keep it in the oven for as long as you like - obviously the longer its in there, the more well done it will be.
Sorry it's not an exact science due to size of meat, effiency of oven etc.

[Bri957]

For something like a ribeye, I soak it in full fat coke overnight.

When you cook it (very very hot pan) the sugar caremalises on the outside and leaves the steak very tender.

[Marf]

Inch thick ribeye.

Salt steak and allow to come to room temp.

Get your griddle pan/frying pan smoking hot

Oil the steak(i often use garlic and chilli infused oil)

1.5 mins either side

1.5 mins in oven gas 5

rest 5 mins

Comes out medium/medium rare. Reduce oven time for more on the rare side

Edited by Marf on Wednesday 13th January 13:22

[Nat_H]

vrooom said:

ah! little problem, i dont have griddle...

You need one of these.... clicky

[Davey S2]

Nat_H said:

vrooom said:

ah! little problem, i dont have griddle...

You need one of these.... clicky

Donr even need one that expensive. I have a M&S griddle which was about a tenner and its great for steaks. Had it for years.

[Marf]

Davey S2 said:

Nat_H said:

vrooom said:

ah! little problem, i dont have griddle...

You need one of these.... clicky

Donr even need one that expensive. I have a M&S griddle which was about a tenner and its great for steaks. Had it for years.

Yep, got mine for a tenner at sainsburys.

http://www.sainsburys.co.uk/groceries/index.jsp?bm...

Could be a little thicker, but for a tenner you can't really fault it.

[Nefarious]

Davey S2 said:

Nat_H said:

vrooom said:

ah! little problem, i dont have griddle...

You need one of these.... clicky

Donr even need one that expensive. I have a M&S griddle which was about a tenner and its great for steaks. Had it for years.

No need for expensive, but IMO do buy on weight. If it's a good griddle pan for steaks, you should be having to start thinking about using two hands to pick it up.

[Nat_H]

I have the Le Creuset one myself, and its great. It can get super hot, and can directly into the oven if needs be.

I think it weighs around 3 - 3.5 kg, and does need two (teatowel) wrapped hands to pick up.

Edited by Nat_H on Wednesday 13th January 13:54

[Papoo]

As per all of the above.

The trick is, the hotter the better. I cook mine over charcoal. Temperature is about 1200f. 75 seconds a side is about perfect for searing the outside, then the steak gets moved away from the flame, essentially in an oven environment, until it is done - which depends on thickness. Only another 90 seconds or so, for a 1.5 inch thick one.

Depends on the cut, too. Something like a flank steak does well to marinade overnight in teryaki or similar, to tenderize it. Obviously, something beautifully tender already, like a ribeye or fillet, not so.

Give us a hint next time as to what cut it is, and we'll give you some more pertinent advice..

[zakelwe]

With ribeye I normally use no oil at all, but people threw (grilled) tomatoes at me last time for suggesting that as best.

I'm going to try a really really hot pan for the crust and then that butter technique next, a sort of mixture of two methods. I might have a hairy biker poached egg on it to boot!

Andy

Edited by zakelwe on Wednesday 13th January 15:03

[Papoo]

zakelwe said:

With ribeye I normally use no oil at all, but people threw (grilled) tomatoes at me last time for suggesting that as best.

I'm going to try a really really hot pan for the crust and then that butter technique next, a sort of mixture of two methods. I might have a hairy biker poached egg on it to boot!

Andy

Edited by zakelwe on Wednesday 13th January 15:03

With the butter, I normally rest a steak for just a few minutes (basically while plating up the sides), in the (closed) microwave. I put a knob of garlic butter on, just before they go in.

I guess you can baste away with butter in a pan, but I feel that affects the all important outer crust..

[Lefty Two Drams]

zakelwe said:

I'm going to try a really really hot pan for the crust and then that butter technique next, a sort of mixture of two methods. I might have a hairy biker poached egg on it to boot!


[/footnote]

With a nice rosti - perfection!