Hello,
I am pretty sure this one might be have been discussed before but why not review it again?
So a good steak at home, what does it take?
Everyone knows a restaurant generally cant be beaten in this regard, such an advantage to have to the powerful flame grill's that restaurant's will use for maximum colour/heat.
I suppose the next thing would be the BBQ, which this summer could easily be achieved.
But keeping within the normally stocked kitchen what can we do?
So for steak I normally plump for a rib-eye. Getting a good rib-eye with good fat marbling normally isn't too hard. I generally go for thicker cut steaks. Even if I need to go to the butcher counter at the supermarket and ask for 1 inch thick cut. Thin steaks just don't cook as well, by the time the outside has some colour the inside is as dry as the sahara.
I take the steak out of the fridge 1 hour before cooking, obviously to allow the meat to relax and make sure its not stone cold in the middle. I then coat the steak with some groundnut oil, high smoke point, neutral flavour, perfect. Then seasoning, which I keep simple, aggressive salt and pepper, fresh ground of course. As discussed I let the steak then sit for 1 hour.
For the choice of pan, I go for a heavy bottom non stick pan. I also have a heavy bottom aluminum pan and a griddle pan. I have always had the best results from my non stick pan.
I preheat the pan for 5 mins or until it starts to smoke slightly then add my steaks. Highest heat essential here. For the first minute I wont touch them. After 1 min I will check how they are doing if they are a nice brown colour I will turn them, if not another 30 secs is normally good. I repeat this process until I see the blood pierce the surface, at this point I turn the pan off and allow the steaks to rest in the pan. Sometimes I cover the pan with a lid or tin foil, if the steaks are really thick if not I don't bother.
Just before serving I spoon over some of those juices from the pan.
What do you think?
What do you do?
I am pretty sure this one might be have been discussed before but why not review it again?
So a good steak at home, what does it take?
Everyone knows a restaurant generally cant be beaten in this regard, such an advantage to have to the powerful flame grill's that restaurant's will use for maximum colour/heat.
I suppose the next thing would be the BBQ, which this summer could easily be achieved.
But keeping within the normally stocked kitchen what can we do?
So for steak I normally plump for a rib-eye. Getting a good rib-eye with good fat marbling normally isn't too hard. I generally go for thicker cut steaks. Even if I need to go to the butcher counter at the supermarket and ask for 1 inch thick cut. Thin steaks just don't cook as well, by the time the outside has some colour the inside is as dry as the sahara.
I take the steak out of the fridge 1 hour before cooking, obviously to allow the meat to relax and make sure its not stone cold in the middle. I then coat the steak with some groundnut oil, high smoke point, neutral flavour, perfect. Then seasoning, which I keep simple, aggressive salt and pepper, fresh ground of course. As discussed I let the steak then sit for 1 hour.
For the choice of pan, I go for a heavy bottom non stick pan. I also have a heavy bottom aluminum pan and a griddle pan. I have always had the best results from my non stick pan.
I preheat the pan for 5 mins or until it starts to smoke slightly then add my steaks. Highest heat essential here. For the first minute I wont touch them. After 1 min I will check how they are doing if they are a nice brown colour I will turn them, if not another 30 secs is normally good. I repeat this process until I see the blood pierce the surface, at this point I turn the pan off and allow the steaks to rest in the pan. Sometimes I cover the pan with a lid or tin foil, if the steaks are really thick if not I don't bother.
Just before serving I spoon over some of those juices from the pan.
What do you think?
What do you do?
