Cooking steak

Take steak, 1" thick, and beat with tenderiser and then rub butter into it....heat pan really hot and then lob steak in for 30 seconds then lift steak out and wait for pan heat to recover then turn steak and cook other side for 30 seconds and it's ready to serve........I like mine bloody as hell :D
 
Most important rule.

BUY FROM A BUTCHER.

- Out of fridge 30-60 minutes before cooking.
- Rub with oil and then salt/pepper
- Heat pan (Griddle preferably), make sure it is very hot, DO NOT ADD OIL.
- Cook the steak on each side for equal amounts of time, I like my steak rare so it's ~60 seconds each side, to be honest if your cooking it for more than 2 minutes each side you are ruining it, I also like to sear it for a few seconds on each side just before I take it out if it's quite thick cut.
- Leave to stand for 5 minutes on a plate under foil.

Serve with whatever you damn well please.

Also as above, tenderizing it depends on how well you cook it and the quality of the steak, it only really serves to make well done steak easier to cut and chew, for rare it's really not necessary.
 
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Fenris said:
Most important rule.

BUY FROM A BUTCHER.
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You can get perfectly good steak from supermarkets nowadays to be honest.
If I'm making a fancy dinner, I'll splash out from a decent (there are so many that are worse than supermarkets) butcher but if I just fancy a steak dinner then I'll often just pick it up from the shops.
Morrisons especially, always seems to have good meat.
 
Ahleckz said:
You can get perfectly good steak from supermarkets nowadays to be honest.
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Well of course you CAN get "perfectly good" meats from the supermarket, doesn't mean you SHOULD, for me it's around an extra £1.50 per steak and the quality is so much better than anything Asda has on the shelves I can't find any reason not to.

I've also always found that butcher cuts are much thicker, larger and contain far less gristle (something I can not stand) which more than balances out any extra cost.

Also nothing beats regular customer discounts and the occasional packet of bacon in my bag because "I'm far to skinny".
 
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I use a flat pan on the basis that seeing as you go to the effort of getting it mega hot then a griddle would not haven an evenly hot surface
 
Rotty said:
I use a flat pan on the basis that seeing as you go to the effort of getting it mega hot then a griddle would not haven an evenly hot surface
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After some random googling I can't find anything stating it makes any difference, some chefs say a griddle gives better flavour whilst others say it's all in the mind because it just makes the meat look nice. Also seeing as I don't have a suitable frying pan I don't really have a choice.
 
Beef is one of those things that everyone has an opinion on. I suggest you only buy from a reputable source - I have rarely had good steak from a supermarket, even good places offer you crap cuts - take it back if it doesnt melt in yer gob (too many butchers sell rubbish to make profit, and they dont know what every cut is gonna be like anyway)
Insist on the best - if he knows you will bring it back then he'll go out of his way to give you the best he can.
Oh, personally I buy rib-eye and cut it into steaks myself - it costs me around HALF the price it would from a supermarket.
 
Rotty said:
why a griddle ? the more meat in contact with the hottest part of the pan the better
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A griddle is preferable because it will cook the meat all the way through before burning it on the outside as effectively only half of the outside is touching the pan.

Also people in here wrongly say to put salt on before you cook the steak. This is bad because it draws out the moisture and dry it out a bit if you put it on before cooking. Seasoning with salt after cooking the steak is fine it will only adjust the flavour like usual.

Pepper however you should use before cooking.
 
oL said:
Also people in here wrongly say to put salt on before you cook the steak. This is bad because it draws out the moisture and dry it out a bit if you put it on before cooking. Seasoning with salt after cooking the steak is fine it will only adjust the flavour like usual.

Pepper however you should use before cooking.
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You'll lose a hell of a lot more moisture from the meat the second it touches a scorching hot pan than you ever will putting a bit of salt on the meat, so it really makes no difference.

I prefer the taste of pre-salted steak so always do it this way.
 
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