Useful steak guide

[calibrax]

I have here a leaflet with info on cooking the perfect steak. I thought it might be useful to people, so here it is. It's based on a 1" thick sirloin.

[Shaw Tarse]

Cooked properly I'll go for rare, a lot of places you need to order bleu to get the same degree.

[Cotty]

Medium rare for me

[Defcon5]

Medium for me

[dreamer75]

It's why I avoid steaks in most English restaurants - I like mine rare but order them rare and you seem to get medium most of the time!

[LordGrover]

I'd shorten the times quoted if the steak's allowed to get to room temperature first.

[anonymous-user]

I think those times are a bit off TBH, with a really hot pan I find medium-rare to be about 2 minutes each side.

[calibrax]

Symbolica said:

I think those times are a bit off TBH, with a really hot pan I find medium-rare to be about 2 minutes each side.

Well, that leaflet is from the authority on Scottish beef and lamb... http://www.scotchbeefandlamb.com/

If they don't know the correct times, then nobody does...

[LordGrover]

Can we put some numbers on:

image said:

fairly soft, fairly spongy and slightly springy

[calibrax]

LordGrover said:

Can we put some numbers on:

image said:

fairly soft, fairly spongy and slightly springy

I guess you can use the thumb test. When you put one of your fingers to your thumb and prod the ball of your thumb, it will have a certain firmness, which changes depending on which finger is touching the thumb.

So :

For rare, put your thumb and index finger together.
For medium, put your thumb and middle finger together.
For well done, put your thumb and ring finger together.

[Papoo]

calibrax said:

Symbolica said:

I think those times are a bit off TBH, with a really hot pan I find medium-rare to be about 2 minutes each side.

Well, that leaflet is from the authority on Scottish beef and lamb... http://www.scotchbeefandlamb.com/

If they don't know the correct times, then nobody does...

He's right though. Using those times, they aren't using a very hot grill.

I cook steaks typically with a 1400f grate, and a perfect medium rare for a 1.25 inch-thick NY strip (sirloin meat properties) is 90 seconds a side, and 60 seconds indirect. Or a bdization thereof. About in tune with what top steakhouses use.

In relative terms, that is a huge difference to what's on display. I suspect they are referring to the masses using bog-standard frying pans and the like.

Also, the quality of meat, marbling and ageing makes a comparatively huge difference..

[dcw@pr]

that leaflet is a gimmick.The temperature ranges are way too wide to be meaningful, and more importantly, they obviously haven't let the meat rest.

[zakelwe]

dcw@pr said:

that leaflet is a gimmick.The temperature ranges are way too wide to be meaningful, and more importantly, they obviously haven't let the meat rest.

I still contend you don't need to let black and blue rest, or even rare.

Andy

[zakelwe]

Papoo said:

calibrax said:

Symbolica said:

I think those times are a bit off TBH, with a really hot pan I find medium-rare to be about 2 minutes each side.

Well, that leaflet is from the authority on Scottish beef and lamb... http://www.scotchbeefandlamb.com/

If they don't know the correct times, then nobody does...

He's right though. Using those times, they aren't using a very hot grill.

I cook steaks typically with a 1400f grate, and a perfect medium rare for a 1.25 inch-thick NY strip (sirloin meat properties) is 90 seconds a side, and 60 seconds indirect. Or a bdization thereof. About in tune with what top steakhouses use.

In relative terms, that is a huge difference to what's on display. I suspect they are referring to the masses using bog-standard frying pans and the like.

Also, the quality of meat, marbling and ageing makes a comparatively huge difference..

Agree, even with a griddle on for 10 minutes you can't get near that sort of temp. I'm thinking of getting a blow torch and perhaps the old Weber when it arrives can do that too .. we'll see.

Andy

[Papoo]

zakelwe said:

Papoo said:

calibrax said:

Symbolica said:

I think those times are a bit off TBH, with a really hot pan I find medium-rare to be about 2 minutes each side.

Well, that leaflet is from the authority on Scottish beef and lamb... http://www.scotchbeefandlamb.com/

If they don't know the correct times, then nobody does...

He's right though. Using those times, they aren't using a very hot grill.

I cook steaks typically with a 1400f grate, and a perfect medium rare for a 1.25 inch-thick NY strip (sirloin meat properties) is 90 seconds a side, and 60 seconds indirect. Or a bdization thereof. About in tune with what top steakhouses use.

In relative terms, that is a huge difference to what's on display. I suspect they are referring to the masses using bog-standard frying pans and the like.

Also, the quality of meat, marbling and ageing makes a comparatively huge difference..

Agree, even with a griddle on for 10 minutes you can't get near that sort of temp. I'm thinking of getting a blow torch and perhaps the old Weber when it arrives can do that too .. we'll see.

Andy

To do that on a Weber, you just need a lot of coals, in a deep layer.

Let the coals light and calm down, so they aren't flaming any longer this may impart flavour on the meat), and cook the meat nice and close to the coals..

[Plotloss]

Forehead - Well Done
Chin - Medium
Cheek - Rare

This is you touching your own face (or someone else's) BTW but it does work

[s3fella]

Plotloss said:

Forehead - Well Done
Chin - Medium
Cheek - Rare

This is you touching your own face (or someone else's) BTW but it does work

I tried this and the steak was bloody awful!
Cheers

S Weston, Falklands

Edited by s3fella on Monday 8th February 23:35

[WestYorkie]

s3fella said:

Plotloss said:

Forehead - Well Done
Chin - Medium
Cheek - Rare

This is you touching your own face (or someone else's) BTW but it does work

I tried this and the steak was bloody awful!
Cheers

S Weston, Falklands

Edited by s3fella on Monday 8th February 23:35

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