Cooking steak

  • Thread starter Thread starter Vix
  • Start date Start date
Which ever way you cook it, you must let it rest for ten minutes. This will allow the meat to relax and I guarantee it will be more tender.
 
Vix said:
Agreed.

I clicked the link thinking 'this is gonna be expensive' but they are quite reasonable too.
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But don't be fooled they are extremely high quality pans. The Heavy base, the non stick won't scratch and well simply the best pans I've ever had. Got a big skillet at the moment and hopefully getting the wok and griddle on payday.
 
Third Opinion said:
GF puts pressure on your steak that squeezes out the fat. The fat is what gives it the taste and keeps it moist.
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Yup. It's bad for a number of reasons. Firstly it wont get anywhere near hot enough to cook the steak fast. Instead the juices will end up boiling, and voila you get boiled steak. Sound nice? I didnt think so. Secondly it is slanted and this makes all the juices run out. When you rest a steak, part of what you are doing is letting the juices go back into the meat and this is what makes it more tender than if you were to eat it straight away. If all the juices are in the little dish you get with the Foreman, what's gonna happen? Crappy steak. No juices means less tender, and less tasty.

You should also season steak after it's been sealed. If you leave salt on it before this, the salt can start to dry the meat out.
 
Vix said:
Right, I see.

/Adds griddle pan to list of kitchen items needed.

Cheers to Will and AcidHell for the link to the thread I should have searched for. :D
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No probs! :)

I wont' go on about cooking it properly (i.e. blue) as I know you don't like it like that, but in that linked thread there are some very good guidelines for people who like their steaks overcooked. ;)
 
Scam said:
Yup. It's bad for a number of reasons. Firstly it wont get anywhere near hot enough to cook the steak fast. Instead the juices will end up boiling, and voila you get boiled steak. Sound nice? I didnt think so. Secondly it is slanted and this makes all the juices run out. When you rest a steak, part of what you are doing is letting the juices go back into the meat and this is what makes it more tender than if you were to eat it straight away. If all the juices are in the little dish you get with the Foreman, what's gonna happen? Crappy steak. No juices means less tender, and less tasty.

You should also season steak after it's been sealed. If you leave salt on it before this, the salt can start to dry the meat out.
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Agreed in full, I did go to chef school some ten years ago but I remember being told then that if we ever owned anything that resembled a GF type of grill we would be booted in the bullocks and sacked instantely. :eek:
 
Unless you are watching the weight and dont want the fat, dont put it in the GF. Generally speaking animal proteins taste identical to one another, its animal fats that have distinct and different flavours.
 
Season with salt, pepper and a little olive oil and bung it under the grill. Turn it from time to time and when it's nice and brown, bung it out and let it rest for a bit. Add sautéed mushroom, sautéed onions and pepper sauce (with extra peppercorns) and enjoy.
 
i cook it on my hotplate or a hot dry pan and i turn it once to twice MAX the more u turn it the tougher it gets
 
Something that everyone has missed out, which is quite possibly the most crucial part, is to ensure you buy your steak from a quality butcher and NOT a supermarket.

Supermarket meat is total rubbish and a waste of money. Fact.
 
Youstolemyname said:
Something that everyone has missed out, which is quite possibly the most crucial part, is to ensure you buy your steak from a quality butcher and NOT a supermarket.

Supermarket meat is total rubbish and a waste of money. Fact.
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Some of the supermarket finest 21 day old type steaks are good, but otherwise I agree, you're better off getting it from a local independent butcher.
 
Fourstar said:
I keep reading GF as girlfriend :o

So what did you cook Vix?
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Me too :/

Not got any steak in at the moment but we might have it at the weekend. Still tempted to do it in the GF though til I get my griddle pan :D

Did Phil some lamb grillsteaks tonight and they certainly weren't dry, no complaints here :)
 
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