The perfect steak
Discussion
Ahh, found a thread,
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
feel free to lock/delete this please mods
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
feel free to lock/delete this please mods
neilsfishing said:
if its a good rump then its hard to get wrong but if you like it very very tender cook it in the oven at 50-60degC for 3 hrs then with the juce from the oven add 1/2 tea spoon english mustard paint sides, then very hot griddel for 30 sec each side
It was a good rump, heated the pan up to 1 million °c, added butter, added steaks, fried for about 60 seconds on each side, put in a dish and wrapped it in tin foil, into the oven at 100°c for 10 minutes to rest 
Result = Cremated on the outside, raw on the inside, and tough as old boots. I simply can't cook a decent rump steak
Adenauer said:
It was a good rump, heated the pan up to 1 million °c, added butter, added steaks, fried for about 60 seconds on each side, put in a dish and wrapped it in tin foil, into the oven at 100°c for 10 minutes to rest
Result = Cremated on the outside, raw on the inside, and tough as old boots. I simply can't cooka decent rump steak
Result = Cremated on the outside, raw on the inside, and tough as old boots. I simply can't cook
Adenauer said:
It was a good rump, heated the pan up to 1 million °c, added butter, added steaks, fried for about 60 seconds on each side, put in a dish and wrapped it in tin foil, into the oven at 100°c for 10 minutes to rest
Result = Cremated on the outside, raw on the inside, and tough as old boots. I simply can't cook a decent rump steak
We get a lot of our beef from Donald Russell on the internet. The have lots of cooking instructions here: http://www.donaldrussell.com/cm/meat_perfection.ht...Result = Cremated on the outside, raw on the inside, and tough as old boots. I simply can't cook a decent rump steak
The first thing is to decide how you like your steak! Blue, well done or somewhere in between.
The basic rule is that all steak takes 10 mins. Some time spent cooking and the balance spent in a warm oven resting.
I like mine blue and cook as follows:
put in a hot pan with some oil or BBQ for 60 seconds per side. Turn if in danger of burning.
Put in a warm place in a 50C oven for 8 mins.
Remove and eat.
bsdnazz said:
Adenauer said:
It was a good rump, heated the pan up to 1 million °c, added butter, added steaks, fried for about 60 seconds on each side, put in a dish and wrapped it in tin foil, into the oven at 100°c for 10 minutes to rest
Result = Cremated on the outside, raw on the inside, and tough as old boots. I simply can't cook a decent rump steak
We get a lot of our beef from Donald Russell on the internet. The have lots of cooking instructions here: http://www.donaldrussell.com/cm/meat_perfection.ht...Result = Cremated on the outside, raw on the inside, and tough as old boots. I simply can't cook a decent rump steak
The first thing is to decide how you like your steak! Blue, well done or somewhere in between.
The basic rule is that all steak takes 10 mins. Some time spent cooking and the balance spent in a warm oven resting.
I like mine blue and cook as follows:
put in a hot pan with some oil or BBQ for 60 seconds per side. Turn if in danger of burning.
Put in a warm place in a 50C oven for 8 mins.
Remove and eat.
Mclovin said:
is it possible to buy a steak thats completely lean or does it need marbling fat in it to cook perfect...i would love steak every day but i'm trying to cut down my fat intake..
Yes, some steak cuts have little fat. Most cuts of rump and fillet steak have little fat on them. However, I think that a marbled ribeye gives the best flavour. My wife usually eats the fat on a ribeye but I don't.
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