Help me cook my steak!

Standard frying pan very hot, coat each side of the steak in oil then either dip onto a plate with salt and pepper on or sprinkle on direct then cook a few minutes each side.

I also add some paprika to the mix when i do my steaks as adds a nice flavour.

SCM
 
A couple of minutes in the Foreman, it'll be brilliant. Seriously, this "No Foreman!" stuff is rubbish. I have a steak out of it every other week and being a big fan of steaks in general - it's fine. Just don't leave it in there for more than 5 minutes whatever you do. Remember the Foreman cooks on both sides so you shouldn't flip it (this'll have an adverse affect on the flavour in my experience - all the fat runs out). Might want to marinade it in something for an hour or two first.
 
Burt said:
A couple of minutes in the Foreman, it'll be brilliant. Seriously, this "No Foreman!" stuff is rubbish. I have a steak out of it every other week and being a big fan of steaks in general - it's fine. Just don't leave it in there for more than 5 minutes whatever you do. Remember the Foreman cooks on both sides so you shouldn't flip it (this'll have an adverse affect on the flavour in my experience - all the fat runs out). Might want to marinade it in something for an hour or two first.
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George foreman does not get hot enough ! Therefore its no good !
 
Hmm. I do have a whacking great big aluminium pan, so I'll use that. Plus the George Foreman is a bit mucky from last time I used it, I didn't clean it properly, so I won't have to bother with that for tonight.

Does anyone have anymore tips for maximum flavourage? (apart from the paprika just mentioned). Or should I just eat it au naturel :p
 
All depends on taste. I like garlic with everything pretty much so that always ends up on mine. Rosemary is a classic herb to put on steak. Paprika has been mentioned. I've also had a really good steak (best ever in fact) that had a stilton saucey buttery type thing on top.
 
Gothic Draconia said:
I am going to sound a little dumb here but what is the point in eating uncooked (well partially cooked) meat? I always have my steak well done.
I am after new tastes so please educate me. LOL
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Its for the texture, the longer it's cooked the tougher the meat. Like Raymond said, just salt and pepper to season. There's no point in cooking a steak properly if you can't taste it.
 
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Gothic Draconia said:
I am going to sound a little dumb here but what is the point in eating uncooked (well partially cooked) meat? I always have my steak well done.
I am after new tastes so please educate me. LOL
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To me, well done steak = chewing on an old shoe. And the taste is just the grilled taste, the 'real' taste of the meat is lost somewhat.
 
Take steak out of fridge & any wrapping.
Use kitchen paper to dry both sides of steak.
Leave to rest for 5 minutes.
Rub some nice olive oil on both sides and season to taste.
Pre-heat thick bottom frying pan/griddle pan to high temp (with no oil in it - you've oiled the steak!)
Put steak in pan!
You will need to use your judgement to determine how long to cook it for - depends on thickness of steak, thickness of pan and temperature of hob.
Flip once and cook other side.
Take out of pan and rest on plate for five minutes.
Pour on juices from pan.
EAT!

Alternate strategy: whilst the steak is resting, having cooked it, add some wholegrain mustard and a small amount of double cream to the pan and mix with the steak juices. Then pour this mixture on the steak. Mmmmmmmmmm
 
If you do like steak well done good tip for using with a frying pan, once you have seared the meat on both sides cover the frying pan with foil during the rest of the cooking time. As this tends to keep the moisture trapped and the steak is a lot nicer this way.

SCM
 
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