Amazing isn't it, the thing with steak is if you love it and don't own a sous vide machine you are not going to buy cheap steak and risk disappointment as you know what is nice and that is that, changing cooking techniques is risky business and could be a disaster if you don't feel comfortable with how your cooking the piece as steak can go wrong very fast.
Cooking steaks - What are your best methods?
- Thread starter Draeger
- Start date
Guys any recommendations on how to cook this one?
Griddle it for 3mins max on each side, then finish in a hot oven, then leave to rest for the total cooking time in tin foil covered with a tea towel.
Probably been posted but i stick to the simple method.
steak out fridge for 30/40 mins or so to get to room temperature
cover in seasoning and groundnut oil
heat pan to as hot as possable
seal steak on all sides in teh pan then cook for 3 to 4 minutes on each side after.
yummy!
steak out fridge for 30/40 mins or so to get to room temperature
cover in seasoning and groundnut oil
heat pan to as hot as possable
seal steak on all sides in teh pan then cook for 3 to 4 minutes on each side after.
yummy!
Its crying out for the sous vide treatment....57 degrees for 2 hours and then sear the outsige very quickly
Caporegime
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Had a cheap sirloin last night and tried the pre-salt for an hour method (used sea salt flakes).
Loads of water came out, which was great. The meat was very flavoursome but borderline over-seasoned, despite me giving it a thorough rinse before cooking. I think next time I'll try scraping the salt off instead of rinsing it though, cause despite me patting it dry the crust wasn't all that awesome despite a scorching hot pan. Either that or use a hair dryer, which I've done successfully with pork belly skin.
Loads of water came out, which was great. The meat was very flavoursome but borderline over-seasoned, despite me giving it a thorough rinse before cooking. I think next time I'll try scraping the salt off instead of rinsing it though, cause despite me patting it dry the crust wasn't all that awesome despite a scorching hot pan. Either that or use a hair dryer, which I've done successfully with pork belly skin.
It's the start of January which means it's the start of the BBQ season for us in SW London 
, so I ordered some steak from the East London Steak Company for Saturday.
Top left: 2x170g sirloin
Top middle: 2x170g centre cut rump
Bottom left: 2x350g sirloin
Bottom middle (and above to the right): 2x350g centre cut rump
Right: 4 steak burgers
Using some the suggestions from several posts here, they were out of the fridge for a couple of hours before hand, salted 45 mins before cooking, flipped several times during cooking, and rested for 5-10 mins after cooking. Most of the steaks were cooked closer to well done (at the request of the 2 people eating them), but my 350g rump and 350g sirloin were cooked medium (I'm working on the timing to get them rarer). They were superb, absolutely fantastic. Full of flavour, soft and juicy. Just a shame I didn't have any Bearnaise sauce to go with them
.
Sorry, no post cooking photos, I'd eaten them before I remembered.
, so I ordered some steak from the East London Steak Company for Saturday.Top left: 2x170g sirloin
Top middle: 2x170g centre cut rump
Bottom left: 2x350g sirloin
Bottom middle (and above to the right): 2x350g centre cut rump
Right: 4 steak burgers
Using some the suggestions from several posts here, they were out of the fridge for a couple of hours before hand, salted 45 mins before cooking, flipped several times during cooking, and rested for 5-10 mins after cooking. Most of the steaks were cooked closer to well done (at the request of the 2 people eating them), but my 350g rump and 350g sirloin were cooked medium (I'm working on the timing to get them rarer). They were superb, absolutely fantastic. Full of flavour, soft and juicy. Just a shame I didn't have any Bearnaise sauce to go with them
.Sorry, no post cooking photos, I'd eaten them before I remembered.
Forgot to add that to my post. In the pic there is a jar near the top right which was a steak rub which was rubbed into the steak for extra flavour
.The burgers look NOM, the large sirloin looks tasty too with a nice thick back of fat; That stuff would have been divine!
Funnily enough or not so as the case may be i have never had rump
whats the cut like? looks more akin to fillet, does it have the same characteristics or is it a firmer cut.
Funnily enough or not so as the case may be i have never had rump
whats the cut like? looks more akin to fillet, does it have the same characteristics or is it a firmer cut.Rump is similar to fillet. Although not quite as lean, it has a more meaty flavour to it and is cheaper. These were centre cut rump (the best bit), nice and thick, perfect!The burgers look NOM, the large sirloin looks tasty too with a nice thick back of fat; That stuff would have been divine!
Funnily enough or not so as the case may be i have never had rump
The burgers look NOM, the large sirloin looks tasty too with a nice thick back of fat; That stuff would have been divine!
Funnily enough or not so as the case may be i have never had rump
I would always cook Rump rare, as opposed to Rib-Eye which I would cook medium rare as the fat content melts into the meat.
Horses for courses, as always though