Steak anyone

iSam said:
GAY!

Best to have a steak rare or even blue, get the most flavour. Yum.
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Depends, the cheaper the cut, the more you should cook it.

Filet should be nothing more than medium (and even that's pushing it).

As for raw, medium (or even rare) isn't raw, if you want raw try steak tatar. mmmmmm, yummy.

Cookie-Monster said:
Fat = flavour - a decent piece of sirloin will beat fillet in my mind any day, fillet needs a sauce as all it has is texture whereas Sirloin is lovely
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Don't agree, when done medium rare a you get the proper flavour of the meat. As far as sauces go though, nothing but bearnaise sauce should go with a steak IMHO - delicate enough that it doesn't overpower it like pepercorn does.
 
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I once had the best steak I've ever eaten - which was slightly similar to this.

However the potato rosti was perfect, and circular and light 'golden' brown.

It had a thick fillet steak, cooked medium/rare (closer to medium though) - covered in the creamiest, tastiest peppercorn sauce I've ever had the joy of eating - sat ontop of the whole thing.
 
Another question about pans - I normally use a 'griddle pan' (not very high quality - an old Tefal) which seems to work well, but I'm wondering how much better a normal frying pan / one of these cast iron jobbies compares for steak mastery?
 
caff said:
Another question about pans - I normally use a 'griddle pan' (not very high quality - an old Tefal) which seems to work well, but I'm wondering how much better a normal frying pan / one of these cast iron jobbies compares for steak mastery?
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I always prefer a flat bottom pan rather than a griddle pan - you get more of the meat making contact with the searing heat. And as the OP said, the trick is to have it as hot as is possible - the bare pan should be smoking (I have to leave a window open after cooking steak it gets that smokey in our kitchen).

As for oil, the only oil with a smoke-point high enough is groundnut (peanut oil).
 
Mik3 said:
Why not add oil to the pan? I can only think that the oil might burn?
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That would make sense to me as I would imagine you'd be cooking it on a high heat.

Medium/rare steak is the best I think, i'm not too fussy, as long as it's not cold and it's not tough then i'm happy! And yes, rump steak > *
 
You want it done on a griddle ideally, and cut a garlic clove in half and rub that over both sides of the steak while cooking.
Also - regarding the oil thing, oil the meat lightly before you put it in your griddle :)
 
I have a rack of Ribs marinating as we speak.....Did them this morning. A good 8hrs marinating will do nicely! yum yum
 
I think this post concludes that everyone likes their steak differently...

Fillet cooked Medium Rare for me with no oil, either on a griddle or under the grill! :D
 
I am SO trying that salting thing the next time I do steaks!

I tend to like fillets purely for the lack of big chunks of grisly fat which are horrid, so I don't need to cut bits off and avoid pieces.

Will try it with some chunky sirloins methinks :D
 
I had the best steak ever in Vienna last week, it was about 2 inches thick, blue, amazingly seasoned and incredibly soft. You just don't get meat like that in the UK unless you know a really good butcher.
 
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