How do you cook steak well?

saitrix

saitrix

saitrix

Soldato
Joined
2 Jun 2003
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Location
Nottingham
Hi,

Wanting to have steak tonight I have decided. One problem, I really don't know how to cook it. Looking at getting some rump steak I think. I don't have a griddle so is grilling the best option then?
 
Take it out of the fridge NOOOOOW and bring up to room temp. Steak is best cooked from room temp, especially if you have it uber rare. Freefaller gave me this tip, and he is brilliant :D

All I do is rub olive oil, salt and crushed black pepper into the skin and then griddle it. You can grill it too, but make sure the grill is really hot before you put it under.
 
Pan-fry.

Rub some olive oil onto both sides of the steak and season with salt and pepper, don't put any oil in the pan. Get the pan nice and hot then put the steak in and turn over every couple of minutes or so. For a good, inch thick steak it'll take 8-9 minutes for a medium cooked steak. Thanks to those Jamie Oliver/Sainsbury's steaks for that method of cooking :p
 
Leave it out (covered) for 20-30 mins, this way it doesn't hang onto the juices, making it cook evenly.

[edit] Lostkat beat me to it.

I cook for 4 minutes each side. Turning once. Scorza's way of rubbing with garlic and seasoning is a good simple way to cook steak.
 
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Depends how you like it?

rare? medium? burnt to a cinder?

normally let the meat soak in a blend of wine and herbs for a few hours. Slowly cook under the grill for 15 mins, turning every 1 min. Fry off for 5 mins for a crispy top and medium inside... works for me..

Have to try out times and flavours for your own taste.. or google it? hehe..

<ColiN>
 
I usually do about 2 mins either side and then seal around the edges :cool: NOM!

Once you've tried rare steak, you'll never go back to well done!
 
pan fryed is better than grilled imo.

Get it to room temperature before cooking, need a very hot ban, otherwise it will try to boil it's self. salt and pepper and lightly oil the steak not the pan. This stops the pan smoking as there's no oil to burn apart from where the steak is.If you can get a nice thick piece, 1.5" is perfect, with some marbelling, not big fat lines just marbeling. eg.
129_steakmarbling.gif

A good steak needs fat, fat is flavour. It's not the quantity of fat, it's the distribution. You need a little bit everywhere. Which is why a marbled piece is great.

Poking the fleshy part of your hand under your thumb, while your thumb is touching one of the fingers on the same hand or none at all will feel the same as your steak at certain levels of doneness.

* thumb + no finger = rare steak
* thumb + index finger = medium rare steak
* thumb + middle finger = medium steak
* thumb + third finger = medium well steak
* thumb + pinky = well done steak
 
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Also to keep the steak moist cover the frying pan with foil when cooking, this will keep the moisture in and not let it escape. Just be careful when you lift the foil to check on cooking the steam will escape and the foil will be very hot so be careful handling it.

SCM
 
Get some Sirloin for a start ;)
Get it to room temp and season to taste
Get pan VERY VERY hot and put butter/oil in pan, only a little
Put steak in for 30 secs on one side, then turn over.
Turn down heat a bit, and cook each side for 5 minutes for rare, this depends on the thickness of the steak of course ;)

While cooking the steak, get some mushrooms and put them in with the steak, and maybe a halved beef tomato as well.

Perfect :)
 
Leave steak out for 25ish minutes before cooking.

Heat a pan with olive oil so its smoking hot.

Season Steak with Salt & Pepper(Garlic etc if you like.)

Whack it on a smoking hot pan.

When the browning of side one is nearly at the middle of the steak, flip it over. Only turn you steak over the once.

Once the browning has started closing in on the other side seal edges and remove from heat onto a plate.

Takes 4-5minutes max. Normally gives you between Rare, Medium Rare.

Leave for 5 minutes then serve.


Ps. Anyone use tenderising hammers? I think there a waste of time.
 
I agree with regard to pan frying. One small tip is not to season with salt before you start cooking. If you season with salt a few minutes before you cook it, it will bring out some of the juices that you want to keep inside the steak.

I like to get a pan very very hot and then fry a steak for about 2 minutes on each side per inch thickness. Nice crispy surface encasing tender, juicy flesh within.

Damn I'm hungry now. Tea time!
 
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