How to cook a Decent fillet steak?

Keep it simple: :)

- Salt and pepper both sides.
- Rub the meat with oil of choice both sides.
- Have a pan very hot before adding steak(s).
- Place the meat on for 1.5 minutes before turning over.
- Turn down the heat and cook for a further 3/4 minutes* for a nice 'medium' (pink but no blood)... *adjust due to preference / thickness of steak.
- Rest the steak for 4/5 minutes before serving.

- I always slice the steak diagonally for presentation :)
 
icecold said:
:mad::mad::mad:

Bloody philistine.

Having seen your steaks, you can keep your mediocre meat mess.

Cooking steak is an art. Jerk.

:p
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Hahaha my post was mostly trying to wind you up :D

Still, I can't be bothered to go through all of the steps you do when you cook a steak. I'll happily chomp my meat mess :p
 
Pan cook it, seasoned as above and finish it off on the grill for 3/4 minutes.

Pan/Grill all need to be super hot.

God I love fillet steak! Always have it on Saturdays with Chips/Peppers/Mushrooms. No sauce for me, I like to taste the flavour of the meat.

Om Nom Nom.
 
Kenai said:
Ever thought of trying a steak that actually tastes of something then? :p
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Fillet does have flavour! The flavour you get from other cuts is all from the fat. I likey no fat, but done well the fillet can have a wonderful flavour too, seasoned and sealed in with a bit of blood. Nom....
 
I tend to agree. I do like the fattier steaks too, but have trouble eating them blue, which is where the real caveman satisfaction comes from. A decent fillet steak barely needs cooking.
 
http://www.seriouseats.com/2010/12/...-cook-christmas-recipe-dry-aged-wet-aged.html

Also
3. When Grilling, It's Best to Flip Just Once in the Middle

Common backyard know-how dictates that burgers and steaks should only be flipped once, half way through cooking. But has anyone ever bothered questioning why we do this? Does it actually create a noticeable improvement in the way your meat comes out?
Turns out the answer is an emphatic no! Flipping your meat multiple times produces meat that's noticeably more evenly cooked (there's about 40% less overcooked meat in a burger flipped every 15 seconds vs. one flipped once), browns just as well (just don't expect distinct hash marks), and to top it all off, ends up cooking in about 2/3rds of the time. Faster and better? You betcha!
Moral of the story: if you see your buddy doing that multiple flip thing, don't get on their case. They're doing good.

4. Searing "Locks In" Juices

This is the oldest one in the book, and still gets repeated—by many highly respected cookbook authors and chefs!—to this day. It's been conclusively proven false many times, including in our own post on How to Cook a Perfect Prime Rib, where we found that when roasting a standing roast, it in fact lost 1.68% more juice if it was seared before roasting rather than after! The same is true for pork roasts, steaks, hamburgers, chicken cutlets, you name it.
On the other hand, searing does improve flavor by catalyzing the Maillard browning reactions, a series of chemical reactions that rapidly take place when proteins and sugars are heated to around 300°F or so, improving the flavor and texture of the dish. But in almost all cases, it's better to sear the food after it's roasted, not at the start.
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Deadbeat said:
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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Quick Paint effort to show you how...

meat.jpg


The hook goes through both bags and meat.. The first bag collects any blood that can be used for cooking. The second bag is for added protection.
 
[FnG]magnolia;18286796 said:
^ A BUTCHER APPEARS !!
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A butcher for a Supermarket :eek: we must all bow in honor.

I prefer porter house/T bone but will normally get a good fillet and prepare a light sauce to go with.

'T' bones 2" thick give me meat sweats.

27749_629374523488_223706452_9579794_1229835_n.jpg


KaHn
 
KaHn said:
A butcher for a Supermarket :eek: we must all bow in honor.



KaHn
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Worked for traditional Butchers before going to Morrison's thank you very much;) and I can say the only difference Morrison's has to a Butchers in the high street is Morrison's don't have the meat come in as sides etc. Its already cut into primal's by the Butchers at the depot after it comes in from our Farms.

Not cost effective to have it come in as sides as we would have to employ more staff and the cost of meat would increase.

That's the only difference. Oh and the fact customers always go for the reddest cut of meat...:(

I have been in the trade for 18 years now and that's including nearly 5 years of being a fishmonger.
 
Droolinggimp said:
Thats ok mate.. The quality of meat at our place (Morrison's) is very good indeed.
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Against the other supermarkets I'd agree, but against some of the actual butchers/farm shops I get my steak from I'd disagree. And I'm not talking about spending more money on steak either, basically just the quality of the cows it comes from and the traceability of the steak.

KaHn
 
KaHn said:
Against the other supermarkets I'd agree, but against some of the actual butchers/farm shops I get my steak from I'd disagree. And I'm not talking about spending more money on steak either, basically just the quality of the cows it comes from and the traceability of the steak.

KaHn
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KaHn is right, the only decent supermarkt for meat, is waitrose, but certain farm shops are better.
 
this is true. We have two in wakefield, both of whom are full of the local chavs.

They openned a new one recently in Rothwell which is a slightly better area, and thats much nicer.

mangobreeder said:
dont forget to wipe it across the thigh of a virgin under a full moon. Otherwise OcUk will take you to the cleaners
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I know what you mean about people being OTT

I myself just sear on both sides for a few minutes, and serve. Season with salt & pepper before hand and thats it.

But you can easily taste the difference between good and bad quality meat. Poor quality mince for example, you'll be forever draining fat out of the pan.
 
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