Cooking a steak.

Does no one bash their steak before they eat it to loosen up the fibres? I hate with a passion, tough steak! :(

After seasoning, I put some cling film over it and bash it a fair bit with a rolling pin or similar to loosen up the fibres.
 
A lot of people don't like rareish steaks because of the blood. If you put a couple of drops of worchester sauce on each side of the steak and then cook it you can have it much rarer and the blood will have a browner appearance and hence not affect the sqeamish.

I personally like it rare to blue. as long as the middle is above just above room temperatue its fine.

Agreed that a very hot BBQ is definately the best method
 
Greg said:
After seasoning, I put some cling film over it and bash it a fair bit with a rolling pin or similar to loosen up the fibres.
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I have like a spiky hammer type thing which isn't used for nails, I think (now) it is used to whack steaks with. Gonna get my mum to do that next time she makes steak. :)


Basmic, I have the same problem - my mum over cooks the steak. Gonna show her this thread though so she knows how to cook it properly. But maybe not until tomorrow... I read it when I told her I was revising so couldn't got to the shops for her... ;) I'm more of a real man than you though, even though we both grew up/are growing up eating well done ones, I still prefer medium rare ones. :p
 
I'm going to cook my 1st steak this afternoon because of you!

Fraggr said:
I have like a spiky hammer type thing which isn't used for nails, I think (now) it is used to whack steaks with. Gonna get my mum to do that next time she makes steak. :)
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Lol... a tenderising mallet.
 
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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Do other peoples preferences regarding cooked meat bother you that much?
 
Does nobody go to butchers any more. All you people buying steaks from supermarkets are missing out, and not really saving any money tbh
 
Medium-Rare to Medium for me.

If in a restaurant, i always ask for medium rare, and 99% of the time, i get medium.

If i order medium, it is generally totally brown, so more medium-well really :rolleyes:

Cam always send it back to be done more, a lot easier than getting a replacement :)

eml-yfg-bens-steak2-ab.jpg


Something like that is perfect colouring to me, though that one does look a bit dry
 
Eating some rump steak now, gotta have some chili flavours (dried chili, oregano, cumin, coriander seeds) on there :cool:

daz said:
And youre not a Michelin starred chef yet?!!
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I thought michelin stars could only go to restuarants :p Raikiri = transformer
 
I've taken to smothering crappy supermarket steaks with reggae reggae sauce :p

I don't do anything to butcher's steaks though, just savour the meat.
 
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