Cooking a steak.

Personally I prefer a griddle to a frying pan. I like the stripes it makes when it cooks.

A bit acedemic really since I like my steak blue so a brisk walk through a warm room with it is enough.
 
The rule I go by when cooking steaks is that every steak takes 10 minutes to cook, no matter how well done you have it.


Rare = 30 seconds each side and leave to rest for 9 minutes
Medium-rare = 1 minute each side and rest for 8 minutes
Medium = 90 seconds each side and rest for 7 minutes
Medium-well = 2 minutes each side and rest for 6 minutes
Well done = 3 minutes each side and rest for 4 minutes.

Always seems to work for me.
 
dannyjo22 said:
Jesus H, does everyone have to make a blog of what they cook now. If you can't cook a steak you may as well eat them bloody rustler burgers.
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Some of us are food mad and we love posting about it and reading about it. Keep up the food threads I say! Bravo iCraig :cool:

Haircut said:
The rule I go by when cooking steaks is that every steak takes 10 minutes to cook, no matter how well done you have it.
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Depends on the thickness of the steak though, some the babies I get would still be cold in the middle after just 30 seconds on each side :p
 
oh damn I could use a steak right now.... I was on a field trip to the Alps last year and had 2 OUT OF THIS WORLD steak experiences...

One was in the North of Italy in Quincinetto (spl) where a local restaurant served the most amazing mixed grill with pork, ham, ab. angus, etc... was amazing!

But then... in Bern in Switzerland the campsite does a steak cooked and served on a hot basalt plate (stein = stone)... It sizzles away while you eat and my god it was just amazingg.....


ALL HAIL STEAK!!!!!!!!!!!!!!!! PRAISE TO THE MIGHTY COW FOR HER TASTY LOINS!!!!!!!!!!!!! RAAAHHHH!!!!!!!
 
Jonny69 said:
Depends on the thickness of the steak though, some the babies I get would still be cold in the middle after just 30 seconds on each side :p
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That's why you leave it to rest for so long then. Unless you have a stupidly thin steak that seems to work with pretty much everything I've tried it on, even 2-3 inch thick fillets.
 
iCraig said:
Cook for one minute
Flip
Cook for one minute
Flip
Cook for one minute
Flip
Cook for one minute
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bye bye juicy steak, hello dry steak :p

steak should only be flipped once and once only, just have a look at the side of the steak to gauge how cooked the other side is :)

cooked a fat steak the other day and smothered it in pepper sauce, yum :D
 
dannyjo22 said:
Jesus H, does everyone have to make a blog of what they cook now. If you can't cook a steak you may as well eat them bloody rustler burgers.
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I think it makes a change from the usual playground crap we get. "Photoshop my mate LOL! "Photoshop my cat LOL" "photoshop my mate's cat LOL!"

basmic said:
Not trying to pick fault iCraig, but I'd have really liked to see the meat when you cut into it. Just so I can get an idea of how well cooked the meat will be, after four minutes of cooking.
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Meat was cooked through. Ever so slightly pink, like the smallest tinge of it right in the middle. Slightly overcooked if anything, but it was gorgeous.

jonno.co.uk said:
bye bye juicy steak, hello dry steak
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'fraid not, it was very very juicy. It depends on the thickness of the steak. Thin frying steak only needs to be flipped once, but thick sirloins and rib-eyes can be flipped twice to even out cooking.
 
The black lines the griddle pan puts on is light charring and it adds a lot of flavour to the finished article. In a frying pan you don't get as much and the steak cooks a lot quicker in my experience. Also I don't know if the extra surface area on the pan does this but the steak ends up a bit tougher out of a frying pan too, even after resting.

BBQ for the win though. Get them coals hotter than hell itself, introduce the steak to it until you have a good black to moo ratio (outside to in) and scoff greedily :D
 
had some steaks on the BBQ a few days ago, nice and rare love it when the meat just melts in your mouth and you dont need to chew
 
basmic said:
Not trying to pick fault iCraig, but I'd have really liked to see the meat when you cut into it. Just so I can get an idea of how well cooked the meat will be, after four minutes of cooking.
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I'd rather eat a shoe than a well done steak.
 
Lopéz said:
I'd rather eat a shoe than a well done steak.
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I'm just picky. :o

I'd feel much more comfortable eating a steak that looks cooked. I have eaten slightly pink meat before, but I've never felt 100% comfortable doing so.

I might buy myself a steak, cut it in half, and cook one half medium-rare, and the other half with no pink in the middle.
 
this is what i like my steaks to look like when i cut it in half
IMG_8459_sml.JPG
 
Posty has the right idea.

For my taste though his steak is just slightly overdone.

It should go "Mooo" when you stick the fork in!
 
Golden rule: the better the quality of the steak, the less it needs cooking :)

Therefore, at fancy restaurants, I go for medium-rare and at less-fancy ones I go for medium.

Ends up the same because the less-fancy ones don't know/care how to cook steak and it's always either under- or over- done :p
 
SherberT* said:
Many many people eat rare & blue steaks, and they are still alive.

Are you that much of a wuss?
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I'm more of a thoroughly cooked, non-pink roast myself. That's what my mother always gave us for Sunday dinner, so that's what I'm used to.

I'd consider trying a very pale pink meat, but not something that looks like it's going to run off my table. :p
 
medium-rare is the way forward. bif of slak, lots of pepper. searing hot griddle, cook on one side until blood starts to show through. flip it and repeat. job's a goodun:)
 
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