Best way to cook .......

Jimbeam3678

Jimbeam3678

Jimbeam3678

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North Yorkshire
A fillet Steak , I like it medium to well done , its about 4 cm thick.

I want to fry it so how do I go about it , do I get the pan really hot and then cook for 5 mins, I read that it is 5 mins for every 4cm is this ocrrect any help would be great thanks
 
MEDIUM RARE! its the only way.



ahem, anyway lol. i only know how to properly cook steam medium rare, so im not much use to you. For medium-rare you basically cook it on both sides untill you see blood coming thru at the top. When you do, flip it. Do the other side and its perfect. Im guessing for medium-well another 1 or so on both sides would do it, but somebody else will confirm that lol.

What i can say is yes, as hot as you possibly can before putting the steak on there. If youve got a griddle pan, even better. You wont need any oil, and i dunno about you but i like mine well seasoned. i just season one side then cook that side, and season the other while its in the pan:)
 
i always grill fillet steak to get rid of the fat and sprinkle with some extra spicy season all or add some nando's extra hot peri peri sauce to it!
 
When frying a steak, you can use your face to compare how well done it is.

Press your forehead with your index finger - that is what a well done steak will feel like if you press it.
Press your chin - this is what a medium-rare steak will be like
Press your cheek - this will be a rare steak.
 
shadow4509 said:
i always grill fillet steak to get rid of the fat and sprinkle with some extra spicy season all or add some nando's extra hot peri peri sauce to it!
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can you actually taste the fillet after smothering that lot on it?
 
shadow4509 said:
i always grill fillet steak to get rid of the fat and sprinkle with some extra spicy season all or add some nando's extra hot peri peri sauce to it!
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Get rid of the fat?
runaway.gif


Fillets are very lean anyway - but the marbling of the fat through the meat in cuts like rib-eye is what makes a steak so tasty. It also gives it a fantastic texture without having to have the steak too rare.
 
Abes33 said:
YUMMEH

I can taste the vapour already.
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dammit :o lol
daz said:
When frying a steak, you can use your face to compare how well done it is.

Press your forehead with your index finger - that is what a well done steak will feel like if you press it.
Press your chin - this is what a medium-rare steak will be like
Press your cheek - this will be a rare steak.
Click to expand...

yes you can also check the firmness of various parks of your hand, but thats a little harder to explain on a forum lol

daz said:
Get rid of the fat?
runaway.gif


Fillets are very lean anyway - but the marbling of the fat through the meat in cuts like rib-eye is what makes a steak so tasty. It also helps stop the steak being tough, giving it a fantastic texture without having to have the steak too rare.
Click to expand...


yes! fat is good if its steak! I used to be convinced that rump wias the best you can get but then i found a decent piece of rib-eye.....omg. so so tender and tasty .
 
Get a propper griddle pan dash of oil heat it up till it's REALLY hot.

Bang, meat goes on, then tiny pinch of salt and black pepper.

I like mine rare in the middle and charred on the outside basically just keep testing to see if the meat is still sticking to the pan, once its not flip it and do the other side.
 
You buy fillet steak and dare to cook it Medium-Well done?

You are braver than I my friend.

Medium-Rare is the way to cook all steaks otherwise they all taste and feel exactly the same. I hate going to resturants and because of my age, assume I eat well done steak. Even when I correct them half the time it comes out wrong.

With fillet, chop up a couple of cloves of garlic and toss them in the pan with the meat. Once on the plate, add the cooked garlic aswell.

Don't bother with sauce while eating fillet. It's an expensive meat and so should be eaten with minimal masking of the taste.
 
Slow cook it in the oven for a gorgeously tender steak. Takes longer than a grill obviously, but if you're not in a rush, it's worth it. :)
 
^ What a waste of such a nice piece of meat

If you want to cook it in the oven, you may as well get some braising steak and make a stew.
 
daz said:
Fillets are very lean anyway - but the marbling of the fat through the meat in cuts like rib-eye is what makes a steak so tasty. It also gives it a fantastic texture without having to have the steak too rare.
Click to expand...

I used to work at a butchers and there is one thing they hate more than anything, people who ask for the leanest steak or for nearly %100 of the fat cut out.

It's stupid, ALLWAYs cook and meat with the fat attached. It cooks better and in the majority of cases, the fat either dissolves or tastes ******* amazing.

Having a Sunday lunch? Beef rib on the bone is the way to go. Don't be scared about all the fat on it, once you take your first bite, you will be converted for life.
 
iCraig said:
Yep. You wouldn't be laughing once you've tasted it. It's so tender you can cut it with a spoon. ;)
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Sounds like you want a stew then. If you cook anything for long enough it will turn to that consistency.
 
james.miller said:
yes you can also check the firmness of various parks of your hand
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Hyde Park's the best. It's full of those Nigella Lawson types, they'll know a thing or two about cooking steak.

I'll stop there and add something productive to the thread. I'd just practice it. I like mine medium rare, and after cooking steak a few times I can pretty much judge how to get it right regardless of the size.
 
daz said:
^ What a waste of such a nice piece of meat
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How exactly is it a waste? You get the same amount of meat after cooking, plus it's still full of juices, rather than when it drips off on a grill.

Have you ever eaten oven cooked steak?
 
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