The Ultimate Steak (and preventing the steak from burning)
Discussion
I cook a decent steak, but suspect Im in need of good/new pots as I cant quite fathom how restaurants manage to whip up a nice ten inch thick juicy steak without searing the pan to charcoal levels and/or reducing the room to smoke filled "omg house on fire!" levels.
I suspect my pans are a tad too thin - how do you cook yours and what kind of pan do you use?
A naieve comment perhaps, but I have learned to let steak warm to room temp before throwing in the pan, vs taking from the marinade in the fridge and chucking it in...
I suspect my pans are a tad too thin - how do you cook yours and what kind of pan do you use?
A naieve comment perhaps, but I have learned to let steak warm to room temp before throwing in the pan, vs taking from the marinade in the fridge and chucking it in...
Pans - you need a decent thick plain carbon steel pan (often called "black" or "blue" steel) - something like the deBuyer Carbone Plus. Usually very cheap from catering supply shops. Season well before use.
To cook a really thick steak: preheat the oven, then cook the steak in the pan for 1-2 mins on each side until nicely browned. Pop the pan & steak into the oven for 5-10 minutes or so until it has reached the desired level of doneness. Rest steak for 5 mins then serve.
NB: Once the pan is out of the oven, don't absent-mindedly grab the (still red hot) handle with your bare hand. It hurts.
To cook a really thick steak: preheat the oven, then cook the steak in the pan for 1-2 mins on each side until nicely browned. Pop the pan & steak into the oven for 5-10 minutes or so until it has reached the desired level of doneness. Rest steak for 5 mins then serve.
NB: Once the pan is out of the oven, don't absent-mindedly grab the (still red hot) handle with your bare hand. It hurts.
Edited by Coq au Vin on Tuesday 5th February 03:31
Coq au Vin said:
Pans - you need a decent thick plain carbon steel pan (often called "black" or "blue" steel) - something like the deBuyer Carbone Plus. Usually very cheap from catering supply shops. Season well before use.
To cook a really thick steak: preheat the oven, then cook the steak in the pan for 1-2 mins on each side until nicely browned. Pop the pan & steak into the oven for 5-10 minutes or so until it has reached the desired level of doneness. Rest steak for 5 mins then serve.
NB: Once the pan is out of the oven, don't absent-mindedly grab the (still red hot) handle with your bare hand. It hurts.
I'll do some reading, I think I need a proper steak pan.To cook a really thick steak: preheat the oven, then cook the steak in the pan for 1-2 mins on each side until nicely browned. Pop the pan & steak into the oven for 5-10 minutes or so until it has reached the desired level of doneness. Rest steak for 5 mins then serve.
NB: Once the pan is out of the oven, don't absent-mindedly grab the (still red hot) handle with your bare hand. It hurts.
Edited by Coq au Vin on Tuesday 5th February 03:31
Is it normal practise for restaurants to fry and then oven cook steaks?
Coq au Vin said:
To cook a really thick steak: preheat the oven, then cook the steak in the pan for 1-2 mins on each side until nicely browned. Pop the pan & steak into the oven for 5-10 minutes or so until it has reached the desired level of doneness. Rest steak for 5 mins then serve. [/footnote]
How to cremate a perfect pieve of meat!!!Don't listen to him Bob!!!!
I have a le Cruset (ie cast iron) griddle pan.
Sprinkle with oil.
Heat til oil runs freely over pan - Add steak - 1-2 mins eac side = bleu.
If you want your steak cooked 'rare' cook for 3-4 mins each side
If you want your steak 'medium' put on when pan is cold and bring up to temp on one side, then turn
If you search, there is an excellent thread on this from last year? somewhere in P&P
That sounds a bit more like it although I leave mine until the oil has all but evaporated and then brown the fat (stand the steak on its edge) then do each side for about 30 seconds.
Alternatively if you have a hot grill then get it as hot as possible and then just bung it under for about the same times as pan frying or maybe a little longer.
I usually buy surloin and the local butcher cuts it to order (about 30mm for me as I like my steaks thick and bloody). The more well done you like your steak the thinner it should be so the outside does not burn whilst the inside remains raw. The better quality the steak the less well done it needs to be. I do not use steak knives however I rarely have a problem cutting into it.
Alternatively if you have a hot grill then get it as hot as possible and then just bung it under for about the same times as pan frying or maybe a little longer.
I usually buy surloin and the local butcher cuts it to order (about 30mm for me as I like my steaks thick and bloody). The more well done you like your steak the thinner it should be so the outside does not burn whilst the inside remains raw. The better quality the steak the less well done it needs to be. I do not use steak knives however I rarely have a problem cutting into it.
ali_kat said:
Coq au Vin said:
To cook a really thick steak: preheat the oven, then cook the steak in the pan for 1-2 mins on each side until nicely browned. Pop the pan & steak into the oven for 5-10 minutes or so until it has reached the desired level of doneness. Rest steak for 5 mins then serve. [/footnote]
How to cremate a perfect pieve of meat!!!Don't listen to him Bob!!!!
I have a le Cruset (ie cast iron) griddle pan.
Sprinkle with oil.
Heat til oil runs freely over pan - Add steak - 1-2 mins eac side = bleu.
If you want your steak cooked 'rare' cook for 3-4 mins each side
If you want your steak 'medium' put on when pan is cold and bring up to temp on one side, then turn
If you search, there is an excellent thread on this from last year? somewhere in P&P
ali_kat said:
Coq au Vin said:
To cook a really thick steak: preheat the oven, then cook the steak in the pan for 1-2 mins on each side until nicely browned. Pop the pan & steak into the oven for 5-10 minutes or so until it has reached the desired level of doneness. Rest steak for 5 mins then serve. [/footnote]
How to cremate a perfect pieve of meat!!!Don't listen to him Bob!!!!
I have a le Cruset (ie cast iron) griddle pan.
Sprinkle with oil.
Heat til oil runs freely over pan - Add steak - 1-2 mins eac side = bleu.
If you want your steak cooked 'rare' cook for 3-4 mins each side
If you want your steak 'medium' put on when pan is cold and bring up to temp on one side, then turn
If you search, there is an excellent thread on this from last year? somewhere in P&P
Perhaps Ive simply been a bit of a tit for not warming steaks up to room temp first, I found that helped tremendously. Ive also only recently started throwing them into a searing hot pan of hell-spawn fire and brimstone temperatures, which also helped - a moderate heat just doesnt quite suit a steak.
Made another steak for lunch today, and pulverised further (something else I dont usually do) in conjunction with the above "new to me" methods and it came out well, better than normal(!)
The final flaw then, praps, is the cack pan. Or the oil (dont use olive, burns too easily) It goes black very quickly indeed. Either that, or restaurants have been oven cooking the fat steaks unbeknownst to me after pan frying.
Will search for that thread - it was indeed a good one!
UKbob said:
.... The final flaw then, praps, is the cack pan. Or the oil (dont use olive, burns too easily) It goes black very quickly indeed. Either that, or restaurants have been oven cooking the fat steaks unbeknownst to me after pan frying....
I find if you are using a fat then the best thing to use is a solid fat as it can cope with a higher temperature. TBH I'm not very fond of a thick layer of fat on my steak (or any meat for that matter) so trim the exces off and then cut it into small pieces and render down in a small pan with maybe a little butter, lard or beef dripping as a starter and then cook the meat in that - waste not want not ! This method used with lamb gives a waste product similar to pork scratchings, not that I would serve it on the table for people to pick at whilst the starters are cooking - much !OK the above may add to your "Bad" fat intake but WTF if you enjoy it do it, and offset it with some good stuff.
Coq au Vin said:
UKbob said:
Either that, or restaurants have been oven cooking the fat steaks unbeknownst to me after pan frying.
Bob the Planner said:
UKbob said:
.... The final flaw then, praps, is the cack pan. Or the oil (dont use olive, burns too easily) It goes black very quickly indeed. Either that, or restaurants have been oven cooking the fat steaks unbeknownst to me after pan frying....
I find if you are using a fat then the best thing to use is a solid fat as it can cope with a higher temperature. TBH I'm not very fond of a thick layer of fat on my steak (or any meat for that matter) so trim the exces off and then cut it into small pieces and render down in a small pan with maybe a little butter, lard or beef dripping as a starter and then cook the meat in that - waste not want not ! This method used with lamb gives a waste product similar to pork scratchings, not that I would serve it on the table for people to pick at whilst the starters are cooking - much !OK the above may add to your "Bad" fat intake but WTF if you enjoy it do it, and offset it with some good stuff.
I do my steak the same way as Ali, except I use a Warner's cast iron skillet (bought for me by my sister - she studied catering at college -many years ago and it is still as good as new. It's so damn heavy it's great exercise for the wrist too. I would leave the steak to stand for three minutes before serving.
nightfever said:
EmmaP said:
cast iron skillet
This is one of my most-used kitchen items. Pork chops, steak, lamb steak are all delicious on one. I imagine ebay is a good place to look as they can be a little pricey (and you can get a well seasoned one).UKbob said:
Coq au Vin said:
Pans - you need a decent thick plain carbon steel pan (often called "black" or "blue" steel) - something like the deBuyer Carbone Plus. Usually very cheap from catering supply shops. Season well before use.
To cook a really thick steak: preheat the oven, then cook the steak in the pan for 1-2 mins on each side until nicely browned. Pop the pan & steak into the oven for 5-10 minutes or so until it has reached the desired level of doneness. Rest steak for 5 mins then serve.
NB: Once the pan is out of the oven, don't absent-mindedly grab the (still red hot) handle with your bare hand. It hurts.
I'll do some reading, I think I need a proper steak pan.To cook a really thick steak: preheat the oven, then cook the steak in the pan for 1-2 mins on each side until nicely browned. Pop the pan & steak into the oven for 5-10 minutes or so until it has reached the desired level of doneness. Rest steak for 5 mins then serve.
NB: Once the pan is out of the oven, don't absent-mindedly grab the (still red hot) handle with your bare hand. It hurts.
Edited by Coq au Vin on Tuesday 5th February 03:31
Is it normal practise for restaurants to fry and then oven cook steaks?
Just to show how thick it was...
Stuffed now though.
Lovely looking steak Juice 
Im very much an experimental sinner when it comes to steaks, love throwing other things into the pan and and creating as much juice/flavour as possible, a little differently every time. Here's one I made last year. (Thats oregano and veg, not lettuce and chips!)
I'll give the oven cooking a go
Im very much an experimental sinner when it comes to steaks, love throwing other things into the pan and and creating as much juice/flavour as possible, a little differently every time. Here's one I made last year. (Thats oregano and veg, not lettuce and chips!)
I'll give the oven cooking a go
ali_kat said:
Coq au Vin said:
To cook a really thick steak: preheat the oven, then cook the steak in the pan for 1-2 mins on each side until nicely browned. Pop the pan & steak into the oven for 5-10 minutes or so until it has reached the desired level of doneness. Rest steak for 5 mins then serve. [/footnote]
How to cremate a perfect pieve of meat!!!Don't listen to him Bob!!!!
I have a le Cruset (ie cast iron) griddle pan.
Sprinkle with oil.
Heat til oil runs freely over pan - Add steak - 1-2 mins eac side = bleu.
If you want your steak cooked 'rare' cook for 3-4 mins each side
If you want your steak 'medium' put on when pan is cold and bring up to temp on one side, then turn
If you search, there is an excellent thread on this from last year? somewhere in P&P
most important - only turn the steak once!!
Right... I really hate to ask "which pan 
" 
but which kind of pan is best. There seem to be hundreds on offer, stainless steel, anodised, tri ply stainless, hard anodised, titanium, the tefal stuff, cast iron... I just want a 
ing good pan which does steaks (and ideally a whole host of other things) very nicely, which preferably doesnt stick and hopefully wont scratch/chip horribly over time if coated. Ive chucked out every frying pan and wok ive ever bought - Admitedly I never spent a huge amount, which was possibly the problem? Its either a case of buy the most expensive and hope for the best, or, ahem... ask you lot
Griddle pan probably isnt my best option, given Im a huge fan of sauces, juices, etc...
" but which kind of pan is best. There seem to be hundreds on offer, stainless steel, anodised, tri ply stainless, hard anodised, titanium, the tefal stuff, cast iron... I just want a ing good pan which does steaks (and ideally a whole host of other things) very nicely, which preferably doesnt stick and hopefully wont scratch/chip horribly over time if coated. Ive chucked out every frying pan and wok ive ever bought - Admitedly I never spent a huge amount, which was possibly the problem? Its either a case of buy the most expensive and hope for the best, or, ahem... ask you lot Griddle pan probably isnt my best option, given Im a huge fan of sauces, juices, etc...
UKbob said:
Right... I really hate to ask "which pan " but which kind of pan is best. There seem to be hundreds on offer, stainless steel, anodised, tri ply stainless, hard anodised, titanium, the tefal stuff, cast iron... I just want a ing good pan which does steaks (and ideally a whole host of other things) very nicely, which preferably doesnt stick and hopefully wont scratch/chip horribly over time if coated. Ive chucked out every frying pan and wok ive ever bought - Admitedly I never spent a huge amount, which was possibly the problem? Its either a case of buy the most expensive and hope for the best, or, ahem... ask you lot
Griddle pan probably isnt my best option, given Im a huge fan of sauces, juices, etc...
Plain Carbon Steel is the answer! try the DeBuyer Carbone Plus or Mauviel Black Iron or just have a look in any decent catering supply shop. " but which kind of pan is best. There seem to be hundreds on offer, stainless steel, anodised, tri ply stainless, hard anodised, titanium, the tefal stuff, cast iron... I just want a ing good pan which does steaks (and ideally a whole host of other things) very nicely, which preferably doesnt stick and hopefully wont scratch/chip horribly over time if coated. Ive chucked out every frying pan and wok ive ever bought - Admitedly I never spent a huge amount, which was possibly the problem? Its either a case of buy the most expensive and hope for the best, or, ahem... ask you lot Griddle pan probably isnt my best option, given Im a huge fan of sauces, juices, etc...
These will need to be seasoned before use (coat the inside of the pan with oil, heat on stovetop (max temp) until the whole inside of the pan is black, then stick pan in water to cool it. Might need to do this twice the first time). Once properly seasoned, it will be pretty much non-stick and will be excellent for making sauces with the meat juices.
Edited by Coq au Vin on Tuesday 12th February 21:57
Coq au Vin said:
UKbob said:
Right... I really hate to ask "which pan " but which kind of pan is best. There seem to be hundreds on offer, stainless steel, anodised, tri ply stainless, hard anodised, titanium, the tefal stuff, cast iron... I just want a ing good pan which does steaks (and ideally a whole host of other things) very nicely, which preferably doesnt stick and hopefully wont scratch/chip horribly over time if coated. Ive chucked out every frying pan and wok ive ever bought - Admitedly I never spent a huge amount, which was possibly the problem? Its either a case of buy the most expensive and hope for the best, or, ahem... ask you lot
Griddle pan probably isnt my best option, given Im a huge fan of sauces, juices, etc...
Plain Carbon Steel is the answer! try the DeBuyer Carbone Plus or Mauviel Black Iron or just have a look in any decent catering supply shop. " but which kind of pan is best. There seem to be hundreds on offer, stainless steel, anodised, tri ply stainless, hard anodised, titanium, the tefal stuff, cast iron... I just want a ing good pan which does steaks (and ideally a whole host of other things) very nicely, which preferably doesnt stick and hopefully wont scratch/chip horribly over time if coated. Ive chucked out every frying pan and wok ive ever bought - Admitedly I never spent a huge amount, which was possibly the problem? Its either a case of buy the most expensive and hope for the best, or, ahem... ask you lot Griddle pan probably isnt my best option, given Im a huge fan of sauces, juices, etc...
These will need to be seasoned before use (coat the inside of the pan with oil, heat on stovetop (max temp) until the whole inside of the pan is black, then stick pan in water to cool it. Might need to do this twice the first time). Once properly seasoned, it will be pretty much non-stick and will be excellent for making sauces with the meat juices.
Edited by Coq au Vin on Tuesday 12th February 21:57
My grandmother has a couple of old pans which are pitch black after countless decades of use. I once told her the only thing I wanted her to leave me in her will, if no one else wanted it, was her big bad black old family stew pot
Having read the article, Id guess they were simply seasoned over the years? Cant remember whether meat stuck in them though, or not
If you dont season the pan well enough, or properly the first time, do you think it would eventually end up well seasoned over time anyway? I read the whole article, but am wondering how important the first two seasoning sessions are. Thanks again for the post.
UKbob said:
Glad I asked, I was about to buy a heavy duty non-stick coated pan! There is a fantastic article on seasoning pans here - All new to me, cheers!
My grandmother has a couple of old pans which are pitch black after countless decades of use. I once told her the only thing I wanted her to leave me in her will, if no one else wanted it, was her big bad black old family stew pot
Having read the article, Id guess they were simply seasoned over the years? Cant remember whether meat stuck in them though, or not
If you dont season the pan well enough, or properly the first time, do you think it would eventually end up well seasoned over time anyway? I read the whole article, but am wondering how important the first two seasoning sessions are. Thanks again for the post.
If you don't do any initial seasoning at all it will gradually season itself with use, but it will stick like buggery in the meantime. If stuff sticks, you need to scrub the pan to clean it, which will end up taking off the seasoning (vicious cycle there...)My grandmother has a couple of old pans which are pitch black after countless decades of use. I once told her the only thing I wanted her to leave me in her will, if no one else wanted it, was her big bad black old family stew pot
Having read the article, Id guess they were simply seasoned over the years? Cant remember whether meat stuck in them though, or not
If you dont season the pan well enough, or properly the first time, do you think it would eventually end up well seasoned over time anyway? I read the whole article, but am wondering how important the first two seasoning sessions are. Thanks again for the post.
Seasoning really is dead easy and will only take 15 minutes or so. It won't look pretty, but as long as the cooking surface of the pan is black it will be pretty much non-stick. The sides are a bit harder to do, but they will blacken fairly quickly with use.
Once you have done that initial seasoning, you'll get barely any stickage and the pan can be cleaned by simply deglazing it with water and wiping it with a paper towel. The more you use it, the better it will get.
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