Soldato
Me, although I do mine a bit different to the link. I roll mine in herbs, salt and pepper then sear it all round.
I am a firm believer in getting the steak to room temp before cooking.
How to cook a Decent fillet steak?
- Thread starter Phoenixdancer
- Start date
Me, although I do mine a bit different to the link. I roll mine in herbs, salt and pepper then sear it all round.
I am a firm believer in getting the steak to room temp before cooking.
I think my steak is better if I leave it on the windowsill for a day before I cook it. I then cover it in charms and do a voodoo dance before I put it in the pan.
What a load of nonsense, can't believe how much hocus pocus OCUK thinks goes into a steak
Salt and pepper each side, hot pan until the sides are browned for a medium steak, change time for preference.
The most important thing outside of that formula is the quality of the meat.
What a load of nonsense, can't believe how much hocus pocus OCUK thinks goes into a steak
Salt and pepper each side, hot pan until the sides are browned for a medium steak, change time for preference.
The most important thing outside of that formula is the quality of the meat.
Soldato
Absolutely.
I tend to get frowned at by friends for liking my beef blue or damned-near raw (just above room temp in the centre is fine for me, any more cooked and I get gut ache!*), but I won't apologise for preferring steak done that way. Or carpaccio. Or steak tartare. Or the way my Dad has served it on many an occasion (thin sliced raw steak on a plate, dressed with sesame oil and a bit of soy sauce, bowl of hot and sour soup with udon noodles, and stir-fried veg on the side, dip the beef in the soup to briefly cook it and scoff the lot).
* - though, I can cope with it being well done in stuff like bolognese sauce, or chili con carne, or beef curries. But then again, I have to cook home-made burgers only to the point at which they're still pink inside or I'm pretty uncomfortable a few hours after eating. I guess I'm just wired up strange
Soldato
What a load of nonsense, can't believe how much hocus pocus OCUK thinks goes into a steak
Salt and pepper each side, hot pan until the sides are browned for a medium steak, change time for preference.
The only thing I would not recommend is putting it in one of those George Foreman grills. Well unless you are looking for something to re-sole a shoe!!
Soldato
What a load of nonsense, can't believe how much hocus pocus OCUK thinks goes into a steak
Its not nonsense
salt is just standard (rock salt)
Leaving it for an hour or more means the middle will cook better otherwise it would be cold
too much oil doesnt cook the outside right
resting it allows the juices to settle as it is still cooking technically
turning it more than once means the steak will be dry, well not 3 times, but some people turn it every 10 seconds for 10 minutes until its basically beef jerky.
Sure all PC talk is nonsense, just go to the purple shirt store grab a random pc and go to the checkout
Associate
While I do appreciate cooking steaks is a bit of an art (I side on the rare, hot pan with minimal seasoning side btw), I also think too much is thought of steaks, especially fillet.
I actually prefer a bloomin well hung rump or sirloin, IMO more flavour (but of course, lose the fillet texture. But I'm not put off by a bit of chewing
)
I actually prefer a bloomin well hung rump or sirloin, IMO more flavour (but of course, lose the fillet texture. But I'm not put off by a bit of chewing
)Its not nonsense
salt is just standard (rock salt)
Leaving it for an hour or more means the middle will cook better otherwise it would be cold
too much oil doesnt cook the outside right
resting it allows the juices to settle as it is still cooking technically
turning it more than once means the steak will be dry, well not 3 times, but some people turn it every 10 seconds for 10 minutes until its basically beef jerky.
Sure all PC talk is nonsense, just go to the purple shirt store grab a random pc and go to the checkout
I'd love the see the effort that goes into your fishfingers
"Here's your sanwiches"
*SLAMS PLATES ONTO FLOOR AND CHOKESLAMS MOTHER*
"I SAID WHITE BREAD NOT BROWN"
Soldato
that looks far too "cooked" for my liking but as said before each to their own...btw im having steak today because of this thread.....
i usually eat a good sirloin...but willing to try something different....we have an excellent butchers up the road so suggest a cut for me pls...
rotters
i usually eat a good sirloin...but willing to try something different....we have an excellent butchers up the road so suggest a cut for me pls...
rotters
I think my steak is better if I leave it on the windowsill for a day before I cook it. I then cover it in charms and do a voodoo dance before I put it in the pan.
What a load of nonsense, can't believe how much hocus pocus OCUK thinks goes into a steak
Salt and pepper each side, hot pan until the sides are browned for a medium steak, change time for preference.
The most important thing outside of that formula is the quality of the meat.
Bloody philistine.
Having seen your steaks, you can keep your mediocre meat mess.
Cooking steak is an art. Jerk.
Soldato
Rib eye, simple.
Make sure its got a lot of fat on the outside and a fair chunk on one end. Don't put it in the fridge at all. Just leave it out on the kitchen worktop for a good 10 hours on a plate with a bit of newspaper (or grease proof) over the top.
Melt a little butter, proper butter or good quality EV Olive oil in a pan and cook for a few minutes each side. Turning once. Rest for a few minutes after cooking and eat away.
Fillet is tasteless, tender but tasteless.
The following list is the order of flavour, best to bland.
Braising steak (Chuck steak)
Rib
Rib steak (has an extra bit of meat that is full of flavour compared to Rib eye)
Rib eye
Rump/Sirloin (not a great difference in taste, Sirloin slightly tender than Rump)
Silverside
Top Rump (Thick Flank)
Shin
Topside
Fillet
Thick Rib
This list comes from me, a Butcher. When you see a butcher closing shop one evening try to see what he has in his carrier bag, then you know what cuts you should be trying.
Also one other tip. If you want to invest in some good meat, when Rump, Sirloin or Rib is on offer anywhere (Avoid Asda and Tescos for meat) Morrisons is best out of the supermarkets as the meat they sell is hung for at least 20 days before arriving at store. I know this as I work there. If you buy a chunk of Rump, Sirloin etc and not steaks buy it whole and take it home. Unwrap it cover with a plastic bag, dont seal the bag just put it in the bag and then secure the bag with a few skewers at the top and then add another bag over the open end of the other first bag and the with this cold weather we are having stick it in your shed if you have one with a hook hanging from the end where the bag is covering the top.
Leave this in your shed for a week or so. Keep checking daily to make sure little things have not crawled in..
YUM! I know thats rare not medium-rare but i rarely ever have fillet steak and to have it like that is really difficult
That's rare? Looks blue to me...
Edit:
That's really hard to read. Can you photo it and post it up? We have a Morrison's near us, but it's too far to conveniently walk, so most of my stuff comes from Tesco. Having said that, we've just had a butcher open up locally - he wouldn't sell me a beef joint a few weeks ago because he didn't think it'd been hung long enough, he convinced me to buy pork instead and knocked 10% off the price. I'll be going back there.
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![[FnG]magnolia](/styles/overclockers/avatars/9.png){kind=avatar}
Caporegime
Always thought that using rock salt prior to cooking dried the steak out so I've never done that. As said many, many times above : very hot pan, turn once, let rest.
Whoever said to use olive oil - that's a recipe (ho ho) for disaster as the smoking point is so low.
^ A BUTCHER APPEARS !!
Whoever said to use olive oil - that's a recipe (ho ho) for disaster as the smoking point is so low.
^ A BUTCHER APPEARS !!
- Joined
- 22 Feb 2010
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I had it... it was NICe!!!!!!
SOOOO full after it was happy days
SOOOO full after it was happy days
Caporegime
Associate
Bit late for my contribution then, but I was gonna suggest you cook it like these guys
http://www.kamikazecookery.com/films/2
http://www.kamikazecookery.com/films/2
For burgers you shouldn't salt too far in advance though (or mix salt in with the mince before shaping the burgers) because it alters the texture of the meat.
Link here: http://aht.seriouseats.com/archives/2009/12/the-burger-lab-salting-ground-beef.html
The food lab and burger lab columns on Serious Eats are full of brilliant tips that get into the actual science behind cookery and are great if you're into that sort of thing.
Link here: http://aht.seriouseats.com/archives/2009/12/the-burger-lab-salting-ground-beef.html
The food lab and burger lab columns on Serious Eats are full of brilliant tips that get into the actual science behind cookery and are great if you're into that sort of thing.