Soldato
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NO no no. T-Bone.Jonny69 said:
How to cook Fillet Steak?
- Thread starter jak731
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This is assuming it is a thick cut (as most fillets are).
Oil a CAST IRON pan, while pre heating an over to 200 degrees. Get the pan REALLY HOT, like 280 degrees or 300. when the pan is nice and oiled and "cured" cook one side of the steak for 20-30 seconds, then flip over for another 20-30 seconds. Both sides should be charred. Flip over again, and place the WHOLE PAN in the oven andlet cook for about 15 minutes. The steak *should* "rise" a bit from the charring, and the juices should all stay inside. It'll be really really moist and tender.
I used to be a Chef.
Oil a CAST IRON pan, while pre heating an over to 200 degrees. Get the pan REALLY HOT, like 280 degrees or 300. when the pan is nice and oiled and "cured" cook one side of the steak for 20-30 seconds, then flip over for another 20-30 seconds. Both sides should be charred. Flip over again, and place the WHOLE PAN in the oven andlet cook for about 15 minutes. The steak *should* "rise" a bit from the charring, and the juices should all stay inside. It'll be really really moist and tender.
I used to be a Chef.
Soldato
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Leave my CJD out of this please!Martins said:
WOOF!
Last edited:
Slice it into strips and fry in a tablespoon of olive oil til just singed all over than take out of the pan and put it to one side.
Roughly chop an onion (taking care of your fingers
) and throw it into the pan until it begins to soften. Add sliced mushrooms,salt and pepper, a teaspoon of paprika and a half glass of red wine. Reduce before adding a small tub of sour cream and then put the beef back in and get it all hot again.
Serve with chips.
Roughly chop an onion (taking care of your fingers
) and throw it into the pan until it begins to soften. Add sliced mushrooms,salt and pepper, a teaspoon of paprika and a half glass of red wine. Reduce before adding a small tub of sour cream and then put the beef back in and get it all hot again. Serve with chips.
. Sounds nice though.
Soldato
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I waiting for somebody to suggest drying it out, I mean cook it of a Goerge Foreman.
http://forums.overclockers.co.uk/showthread.php?t=17751223
!
might be quite nice actually!
really though, i like mine cooked medium. Pink, but not bloody
edit -my housemate used to blend his topside steak with tomatoes, rice and daddies sauce. he could eat more that way and get bigger.
!
might be quite nice actually!
really though, i like mine cooked medium. Pink, but not bloody
edit -my housemate used to blend his topside steak with tomatoes, rice and daddies sauce. he could eat more that way and get bigger.
Associate
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The best tip I ever received when cooking steak (apart from only buying meat counter or butcher's) was to remove the steak from the fridge at least 2 hours before cooking.
That way you can incinerate both sides, leave to stand and the steak will be pink all the way through, rather than brown, pink and red jelly in the middle.
That way you can incinerate both sides, leave to stand and the steak will be pink all the way through, rather than brown, pink and red jelly in the middle.
The best way to cook a steak is as follows:
Buy good quality steak (from a butcher).
Pan fry using lard or butter together with fresh, single cream, mushrooms and plenty of freshly ground black pepper.
Aim to cook it until the steak is to your liking and the resulting sauce is reduced enough.
Cook gently rather than flash-fry.
Serve with a salad garnish.
Alternatively, keep the sauce warm and cook for a few minutes on a barbecue.
I don't eat meat anymore but when I did, I knew how to cook it
Buy good quality steak (from a butcher).
Pan fry using lard or butter together with fresh, single cream, mushrooms and plenty of freshly ground black pepper.
Aim to cook it until the steak is to your liking and the resulting sauce is reduced enough.
Cook gently rather than flash-fry.
Serve with a salad garnish.
Alternatively, keep the sauce warm and cook for a few minutes on a barbecue.
I don't eat meat anymore but when I did, I knew how to cook it
Basically when the oil has been cooked so that it becomes "part" of the pan.Scam said:What do you mean 'cured'? I dont own a cast iron pan but i presume it's to aid the chargrill effect, and obviously so you can put it in the oven?
