At least an hour
For the chefs -steak!
- Thread starter Andr3w
- Start date
At least an hour
Ok thanks.
As for using a flat pan vs a griddle pan. Does that matter or? And also the 334 is the 4 just in the room in the tin foil or with the plates in the oven?
Last edited:
Why you should rest meat.
http://www.seriouseats.com/2009/12/...d-lab-the-importance-of-resting-grilling.html
http://www.seriouseats.com/2009/12/...d-lab-the-importance-of-resting-grilling.html
Soldato
Good quality steak!
If you can't get to a decent butchers, try some M&S rump steak. It's not that much more than most supermarkets at £12 a kilo, but it's a far nicer piece of meat.
If you can't get to a decent butchers, try some M&S rump steak. It's not that much more than most supermarkets at £12 a kilo, but it's a far nicer piece of meat.
I've worked out that 'smoking hot' can be a lot less than full heat. On my electric hob, it's about 5 (out of 9).
If I have it on full I've found I can cook a sirloin steak basically well done with less than a minute on each side. And a rather cremated looking exterior.
If I have it on full I've found I can cook a sirloin steak basically well done with less than a minute on each side. And a rather cremated looking exterior.
Soldato
Get steak, put in oven for 30 mins, take out, job done.
Soldato
The best way I've found to cook steak is to cook it on both sides for 1 minute at a high temp, then take it off and leave it on a cold plate for 10 minutes or so, then cook it a second time for a minute or so on each side or until it reaches the point you like it. Cooking it twice like this with a break in between will result in a much softer steak.
No. Don't do this.
That will definitely burn.
Use groundnut oil (has a very high smoke point and a neutral taste). Then about a minute or so before you take the steak out, add a knob of butter and baste the steak in it before removing.
Soldato
now my turn
take steak out 2 hrs before cooking.
heat griddle or frying pan until really hot.
rub oil onto steak and season.
place steak into pan.
depending on thickness of steak its usually 3 mins each side.
if its thin reduce cooking time, if its thick increase time.
warm plate in oven and place steak on it.
put tablespoon of proper butter in pan and deglaze (let melted butter pickup all the meat sediment, its more flavour)
pour over steak.
cover with tinfoil and rest for about 5 mins.
enjoy
ps. ribeye is the most flavourfull steak.
take steak out 2 hrs before cooking.
heat griddle or frying pan until really hot.
rub oil onto steak and season.
place steak into pan.
depending on thickness of steak its usually 3 mins each side.
if its thin reduce cooking time, if its thick increase time.
warm plate in oven and place steak on it.
put tablespoon of proper butter in pan and deglaze (let melted butter pickup all the meat sediment, its more flavour)
pour over steak.
cover with tinfoil and rest for about 5 mins.
enjoy
ps. ribeye is the most flavourfull steak.
Soldato
Take steak out 30 minutes before cooking, you want it to come towards room temparature so that it's relaxed when you cook it as this helps prevent it from being tough. Put your oven on a low heat (around 60c)
If you have a griddle pan (if not a skillet/frying pan) on a high heat and let it get searing hot. Cut a garlic clove in half and rub each side of the steak with it, then salt and pepper, and then a bit of oil. Not too much oil though and the more liquid in the pan the more you will stewing the steak in it's juices rather than searing for a nice texture and flavour.
For medium it's around 3 minutes each side, however the best way to check is by putting your thumb a finger and pressing the part of your palm underneath the thimb. Thumb to little finger is well done, ring finger is medium, middle finger, medium rare, index finger is rare.
When you've cooked it to your preference place it on rack in the oven with a plate underneath to catch the juices, and let it rest for a few minutes. You can deglaze the pan and add the juices from the steak, with a knob of butter and some red wine, to make a sauce.
If you have a griddle pan (if not a skillet/frying pan) on a high heat and let it get searing hot. Cut a garlic clove in half and rub each side of the steak with it, then salt and pepper, and then a bit of oil. Not too much oil though and the more liquid in the pan the more you will stewing the steak in it's juices rather than searing for a nice texture and flavour.
For medium it's around 3 minutes each side, however the best way to check is by putting your thumb a finger and pressing the part of your palm underneath the thimb. Thumb to little finger is well done, ring finger is medium, middle finger, medium rare, index finger is rare.
When you've cooked it to your preference place it on rack in the oven with a plate underneath to catch the juices, and let it rest for a few minutes. You can deglaze the pan and add the juices from the steak, with a knob of butter and some red wine, to make a sauce.
Associate
I usually beat the steak and rub in some oil and ground pepper then whack it on a griddle pan at a 45 degree angle. Ensure that the griddle is as hot as you can get it to seal in the flavour though.
Once cooked, let the steak sit for a few mins to drain excess fluid before serving
DRAIN EXCESS FLUID!? Are you mad!?
Ok vie just eaten it, it was LOVELY!!
Hit it around first with a rolling pin then mixed up some 'mixed herbs' with some vegetable oil and basted it. Hot hot hot pan for about 2 mins 10secs each side, wrapped straight in tin foil for a few mins while I served the homecooked chips. Then served the steak!
It was nicely done on the outside, I was worried I had burn and ruined it, but I hadn't! I cut into it and it was the right amount of pink and soooooo juicy!
Cheers guys!
Hit it around first with a rolling pin then mixed up some 'mixed herbs' with some vegetable oil and basted it. Hot hot hot pan for about 2 mins 10secs each side, wrapped straight in tin foil for a few mins while I served the homecooked chips. Then served the steak!
It was nicely done on the outside, I was worried I had burn and ruined it, but I hadn't! I cut into it and it was the right amount of pink and soooooo juicy
!Cheers guys!
Cooked some tasty sirloin last night
Left out ot get to room temp
Rubbed in some salt, pepper and worcester sauce
Then when about to cook a little drizzle of oil on the steak, rubbed in a bit
Griddle pan as hot as I can get it, put steaks in.
1/1.5 mins each side depending on thickness
Take out and leave for a bit, while I sort out all the other bits
Eat
I did 1.5mins a side last night and whilst my wife's was a nice med rare colour mine was a little too done
Did some last week when she was away and it was lovely and rare
Left out ot get to room temp
Rubbed in some salt, pepper and worcester sauce
Then when about to cook a little drizzle of oil on the steak, rubbed in a bit
Griddle pan as hot as I can get it, put steaks in.
1/1.5 mins each side depending on thickness
Take out and leave for a bit, while I sort out all the other bits
Eat
I did 1.5mins a side last night and whilst my wife's was a nice med rare colour mine was a little too done
Did some last week when she was away and it was lovely and rare