Best way to cook .......

Supposedly 24 hours in the oven at 50 degrees is the best.
Cant remember the name of the guy who said that, but hes the head chef at the resteraunt that was voted best in uk.
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Heston Blumenthal
 
I like the sound of this oven-cooked steak tbh.

As someone said, the main reason its not done in restaurants is the time factor.
Are you really gonna be happy to wait over an hour for a nice steak to oven-cook if you're in a restaurant?

Sounds very similar to the method for the best roast beef in the world.

apparently the chef's method was:-
Sear the whole beef joint using a blow-torch
in the oven for 24hrs at 90DegC.

Lovely jubbly.

Apparently, something to do with no moisture excaping the steak due to the fact it never reaches 100DegC and so nothing evaporates.
Makes a very nice juicy steak but the downside is no gravy... :D

I think prodding it while cooking is the way to do it.
Its how pro chefs do it so can't be bad?

Mmmm, steak....
I'm hungry now.
Might get some steak on the way home... :D

<EDIT>
My colleague has just said that apparently the best way to cook a steak is to pan-fry it to seal it then oven cook it.
Makes it more consistent apparently.
He is a bit of a steak fan so I'm guessing he'd know.
Sounds pretty consistent with the method I described above for blow-torching it so I guess there might be something to it...

<EDIT2>
Just realised in the time it took me to read the thread that someone had already mentioned this best steak in the UK.
But I think it was best roast-beef in the UK.
Though surely a very thick fillet would fall under the same methods... :)
 
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daz said:
Where did he say it though(?), that was my point rather than questioning his credentials...
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I don't know, probably in an interview somewhere, or in his book(s?)
 
Saw him say it on tv and he was referring to a 5lb plus joint of beef re the 24 .

Completely impractical for most of us though and as I have said it's less than 10 mins in the oven for a fillet steak after sealing, not an hour.
 
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.
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For a split second there I thought you were going to say something along the lines of cooking your face! I actually got as far as "with your index finger" before I realised!

Is it worth letting the meat see the spikey side of a good mallett before cooking it or does that break it down too much?
 
daz said:
Where did he say it though(?), that was my point rather than questioning his credentials...
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I heard him on Radio 2 (Chris Evans' show) a few weeks ago and he did indeed say 24 hours for a steak.
 
A quick google reveals the details. Looks interesting.

So, how long to cook a steak?

First buy a joint of steak - fore-rib, was what Hesty got. Not just any fore-rib, no it was corn-fed from a specific farm in the West Country so that it had perfect marbling.

Blow-torch the thing.

Stick it in the oven, at 50 degrees Celsius for... 24 hours.

Leave to cool for a further two hours.

Cut the bone off and all the charred meat from blow-torching.

Cut into two-inch slices, then flash fry for two minutes each side, leave to settle for ten minutes. Slice along the steak to serve with an equally incredulous mushroom chutney and blue cheese-infused butter.
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The best steak I have ever had in my life was in Adelaide of all places...About 6 years ago.

You book your table at least a day in advance and tell them how you'd like it done.

They sear it in a pan then put it in an oven on a low heat for hours...timed so it's ready 30 minutes after you arrive.

*n
 
Well I guess I'll have to disagree with the great HB.

fore rib is a beef joint not a cut of steak.
 
iCraig said:
Indeed, they don't just turn into stew.
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You missed the part where they seal the steak first though (by frying or blowtorching). :)

We're both right, it seems one of the best ways to cook a steak is a combination. :hug:
 
daz said:
You missed the part where they seal the steak first though (by frying or blowtorching). :)

We're both right, it seems one of the best ways to cook a steak is a combination. :hug:
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Searing the steak goes without saying though surely? It's like saying, you have to add seasoning before it goes in the oven too. There's normal steak prep before it goes into the oven, but I didn't think I should bother listing them all down. :) The difference is that the searing isn't the main part of the process, its the cooking in the oven. :)

*hug*
 
fatiain said:
Get the wife to do it.
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No!

Sure, they can cook fish, yorkshire puds, veg crap, but god damnit, come hell or high water, I shall never, ever, let a woman cook my steak. It's the pinnacle of male achievement. Cooking and eating a steak.

It's like saying, that the best way to change your oil is to take it to a mechanic. :eek: Total blasphemy.
 
my gf's a chef, i'd gladly let her do it :p actually she likes my steak and makes me do it most of the time, must be saying something. I know i like my steak lol
 
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