"Baking" A Steak

[Mr Jones]

I still say steak tastes just fine done in a g forman grill

I blazing hot griddle pan my steak (2.5mins each side) and pop in the oven for about 5 mins (thicken depending, @180C) with a couple knobs of butter. Rest for 5mins and viola, medium rare everytime.

Oven it a little longer if you want it medium. If it's really thick, a meat thermometer helps, by then you're going into roast beef territory.

 

[DoneADougalOnSofa]

I love all the steak-snobbery.
Buy it, cook it, eat it. How you do this is up to you- it's your steak.


But I'll griddle mine, thank you very much.

 

[Mr Jones]

I love all the steak-snobbery.
Buy it, cook it, eat it. How you do this is up to you- it's your steak.


But I'll griddle mine, thank you very much.

It's not snobbery, it's educating

My missus use to eat steak tyres because that's how she liked it, and that's what she believe is right ('blood juice' meant the cow is still alive!), until I cooked one of my 'proper steak' and she's since join the snobbery club.

 

[FrenchTart]

I love all the steak-snobbery.
Buy it, cook it, eat it. How you do this is up to you- it's your steak.


But I'll griddle mine, thank you very much.

Yup. Buy expensive steak and then cook it in a way that makes it indiscernible to extremely cheap steak. That's using the old noodle.

 

[pitchfork]

"blood juice"

Where's my gun...

 

[DoneADougalOnSofa]

Yup. Buy expensive steak and then cook it in a way that makes it indiscernible to extremely cheap steak. That's using the old noodle.

Ah, but someone else ruining a good steak is not my problem...

 

[FrenchTart]

Perhaps you're misunderstanding the purpose of the La Cuisine forum.

 

[ttaskmaster]

I met a SA woman once who told me that a braai was a special type of BBQ made by a SA company she called "weeeeeeber". I laughed.

From the sounds you describe, I'm guessing she was from Durban?

Plenty of people outside of SA know how to cook steak perfectly well.

For the love of GOD, introduce me to them!!!!!!!!!
I've had a few that were OK, but even at a Michelin-starred restaurant I was shocked to be sat there thinking how even *I* could have done better...

As much as I am a fan of braai and the culture the idea that one country knows best by virtue of that country being...that country is a little old fashioned.

Pah... back in my day, we didn't fuss and fret over such things.

Seriously though, just my opinion based on my experiences, but I honestly have found that everyone who has cooked a steak I enjoyed was South African (with the one exception of a British mate who merely spent over 40 years living there). Never had one outside of that which was better than 'meh'.

And that is why there is a well known song about South Africans but no well known South African chefs

'Ah neevah metta noice Sahth Aff-ree-kan', by any chance?

So you've not heard of Prue Leith, then?
Well-known doesn't always = good... There's a few famous chefs that I think are quite naff!

 

[Glaucus]

GO AWAY.
This stupid Brai thing is just annoying, no one cares.

Stop posting in many threads with such stupid claims.

 

[FrenchTart]

It's a pretty tedious and uninformed attitude, agreed.

 

[ttaskmaster]

Stop posting in many threads with such stupid claims.

Oh lighten up... and stop taking everything so seriously

 

[monkeyspank]

You can talk

 

[ttaskmaster]

You can talk

Yup. Well observed. Have been able to since a very early age...
What's yer point?

 

[Vern1961]

Anyhoo...
After due consideration, here's what I'm going to try.
Take out the fridge around an hour before starting to cook.
Quick flash fry in the pan both sides.
40 - 45 mins in the oven, wrapped in foil, at 160C.

I'll report back later on if we ended up with two strips of leather, or succulent melt in the mouth delight.

(Or I'll bottle it and just end up doing them on the oven fan grill ).

 

[pitchfork]

40 - 45 mins in the oven, wrapped in foil, at 160C.

Christ, that's long enough for a joint of beef.

 

[Deleted member 66701]

I still say steak tastes just fine done in a g forman grill

My Cuisinart GR4 cooks steak perfectly - set to 230c, 4 1/2 mins each side (don't put the lid down - cooks the steak too quickly - ends up cooked well done but without a decent maillard on the outside).

 

[PapaLazaru]

Well without a meat themometer (best way to do steaks is with one but you can do it by feel, almost as good).

Salt the steak the morning before cooking and leave on the counter top all day - you want it to

A. Come up to room temp

B. Draw out moisture and then reabsorb it (known as dry brining)

Next you heat up a griddle pan or heavy frying pan as hot as possible - 10 minutes on full whack should be enough. Give the steaks a a minute and a half to two minutes on each side for that thickness. Don't flip more than once - you want to develop the nice caramelized lines on the outside.

Then baste with melted butter, melted butter for days, coat them in in for 30 seconds spooning it over and transfer to a baking tray.

Put them in the oven for about 5 minutes or so at 60 degrees. What you're looking for is just a bit of give in the steak when pressed, like it shouldn't spring back straight away. Or if you have a meat thermometer and internal temp of 51 degrees (it will rise to 56 over the next few minutes while it is resting).

Bring the steaks out of the oven and allow them to rest for a minute before plating.

This is basically the only way to cook a steak.

 

[FrenchTart]

That's pretty much what I do though using my cast iron pan to fry the steak means that I can't let it rest in the pan or it comes out well done. The process of finding that out by ruining a steak was a sad one

I also use a blow torch to help brown the bits that naturally get missed by the pan...and I don't rest it in the oven - just foil them up (though let steam escape so they don't go soggy).

That said, these days I'll just sous-vide them instead

 

[pitchfork]

This is basically the only way to cook a steak.

I do mine much rarer than that but the process is the same. Blue or rare depending on how good quality/ cut.

 

[Lima]

I've never actually dont it with steak but for things like duck breast and rack of lamb etc etc. I pan sear, then finish in the oven. Oven always set to 180-200 and the duck goes in for 12 minutes and the lamb 18 minutes. This results in a medium finish on both.

Now....If I was to do my steak this way (say 2 minutes each side in pan then oven at 200), considering the size of your average steak, surely 10 minutes would result in a fantastic medium/ medium rare steak?

OP talking of putting the steak in the oven for the best part of an hour seems insane?!