Permabanned
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hey
as it says.
its 3 fingers thick and cost £8.95
Best way to cook it??
as it says.
its 3 fingers thick and cost £8.95
Best way to cook it??
How to cook a Decent fillet steak?
- Thread starter Phoenixdancer
- Start date
3 fingers isn't really something I'd call a good steak and £9 says it all
A good fillet steak should me about as High as a 4 weetabix and as wide as a good sized hand, and I would expect to pay £15+ for it.
Cooling it in goosefat or quality butter
That's what I have to say on this matter
A good fillet steak should me about as High as a 4 weetabix and as wide as a good sized hand, and I would expect to pay £15+ for it.
Cooling it in goosefat or quality butter
That's what I have to say on this matter
best way to cook it is to season both sides with lots of salt and pepper
get it cooked for a couple of minutes (like 1 to 2) each side in a nice hot pan with plenty of olive oil.
Get the pan so hot the oil smokes when you put it in prior to putting the steak in.
Remember to lay the steak down away from you so it doesnt spit hot oil in your face.
get it cooked for a couple of minutes (like 1 to 2) each side in a nice hot pan with plenty of olive oil.
Get the pan so hot the oil smokes when you put it in prior to putting the steak in.
Remember to lay the steak down away from you so it doesnt spit hot oil in your face.
Soldato
- Joined
- 25 Nov 2007
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- London
Not sure on cooking times and that depends on taste anyway (recommend medium rare(raw in centre))
But
1) Cover meat with rock salt (a lot of salt so much that you cant see the steak anymore) leave 10 minutes then wash off, this breaks down proteins and makes the steak really blood red instead of pink, the fat becomes bright white and it is given mega texture (It doesnt taste salty)
2) Leave meat to reach room temperature that is a must unless you are going for well done steak, in which case throw it in the bin and order a take away
3) dont use too much oil, i personally rub the steak in oil with my hands because i dont have a brush! also bit of pepper
4) turn the heat up to the absolute maximum, unless you have some insane cooker (sunflower oil should smoke so put a drop in the pan as an indicator. FYI olive oil smokes at much lower temperatures)
5) Only turn the steak once, do not turn it twice
YUM! I know thats rare not medium-rare but i rarely ever have fillet steak and to have it like that is really difficult
But
1) Cover meat with rock salt (a lot of salt so much that you cant see the steak anymore) leave 10 minutes then wash off, this breaks down proteins and makes the steak really blood red instead of pink, the fat becomes bright white and it is given mega texture (It doesnt taste salty)
2) Leave meat to reach room temperature that is a must unless you are going for well done steak, in which case throw it in the bin and order a take away
3) dont use too much oil, i personally rub the steak in oil with my hands because i dont have a brush! also bit of pepper
4) turn the heat up to the absolute maximum, unless you have some insane cooker (sunflower oil should smoke so put a drop in the pan as an indicator. FYI olive oil smokes at much lower temperatures)
5) Only turn the steak once, do not turn it twice
YUM! I know thats rare not medium-rare but i rarely ever have fillet steak and to have it like that is really difficult
Last edited:
Soldato
- Joined
- 22 Aug 2005
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- Clydebank
cook it from room temp
Can't say I'm too enthralled by swirling puddles of blood on my plate either...
Don't get me wrong I have tried them rare, but I just honestly do prefer it cooked. Much better.
Can deal with pinkish in the middle.
I've been out for a meal and seen someone eat it practically raw. 2 second blast with blow torch that was it
Is that any different from going out finding a field and taking a bite out of a cow?
I like mine rare with a pool of blood when you cut into it.
I bet you don't have garlic with it then.
I prefer my steak Bleu....with lots of cracked black pepper....never cook from the fridge. let it be room temp at time of cooking...
for me i sear in a very hot pan...30 seconds all sides then on a plate, by the time ive got everything else with it, its rested.
rotters
for me i sear in a very hot pan...30 seconds all sides then on a plate, by the time ive got everything else with it, its rested.
rotters
