Just fried some delicious cheap steaks!

Merlin5

Merlin5

Merlin5

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Joined
17 Aug 2009
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Location
Finchley, London
I've not fried steak before so thought I'd try it. I'm really impressed because I bought the everyday value beef frying steaks and they tasted awesome. Way better than a sirloin steak I had at cafe rouge on NYE which was small and dry (but free).

Only £2.79 for 466kg of meat and you get 3 large steaks. I still have one left in the fridge. Gonna have to buy a splatter guard, makes a hell of a mess (see middle pic). :(

I let the steaks sit for about 20 minutes after taking from the fridge, I put a couple of teaspoons of oil on each side and spread it, then sprinkled salt and pepper on each side and rubbed it in. Put oil in the pan just enough to cover the base and fried each side on high for 2 and half minutes. I was going to add butter but they tasted so nice as they were. The salt and pepper was just right. There was no fat on these steaks at all. I really can't see how paying over twice as much for the non everyday value steaks would taste any better :)

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Well, potatoes are aunt bessies.:o I do quite like them though. Made my own a few weeks back but they were only 'ok'.

MagicBoy said:
Beef or Dobbin?

:D
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Heh, Dobbin, neigh. Definitely Beef.


teenwolf said:
You sir have just killed that steak
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Bit burnt round the edges admittedly, :p but the knife cut through so easily and the texture and taste was perfect to my palate.
 
OP, get a grip mate :)

Either oil the steak or oil the pan - don't do both.

Notice how red and uptious those steaks are looking from the packet? That'll be because they are treated to look that way. A decent steak should be a meaty colour - not a bright red colour.

See those brown splodges on the meat before frying? They have been in the packet for too long and have been defrosted.

If you think those steaks are good, go buy a small but decent steak from your butcher and fry that.

Notice how almost no water comes out into the pan from the butchers steak? I wonder why that is?....

Yes the spuds looked like aunt bessies to me. Horrid things. My guess is they needed to be in the oven for about 25-35 minutes? Well, you can make your own roasties in about 45 minutes from scratch and they will be far superior. Peel spud. Boild spud for about 10 minutes. Meanwhile heat oil in roasting tin in oven to 200-220 degrees. Drain spuds. Swish spuds around in saucepan to fluff up the outside. Add salt and pep and throw into the hot oil. Roast until crispy.
 
Fat = flavour and you don't have to eat it once cooked.
Try using a large saucepan to weight and flatten the steak to cook evenly, try sea salt olive oil and freshly cracked black pepper

For me they look like minute steaks so a minute each side only high heat till smoking and rub the oil on lightly.

These weren't that dear from Donald Russell


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I must admit, the instructions inside the steak packet said to oil the steaks and heat a dry heavy pan till very hot. I was a bit worried about heating a pan with nothing in it so that's why I put oil in. Guess I'd better not oil both next time.
 
Lt_Red said:
OP, get a grip mate :)

Either oil the steak or oil the pan - don't do both.

Notice how red and uptious those steaks are looking from the packet? That'll be because they are treated to look that way. A decent steak should be a meaty colour - not a bright red colour.

See those brown splodges on the meat before frying? They have been in the packet for too long and have been defrosted.

If you think those steaks are good, go buy a small but decent steak from your butcher and fry that.

Notice how almost no water comes out into the pan from the butchers steak? I wonder why that is?....

Yes the spuds looked like aunt bessies to me. Horrid things. My guess is they needed to be in the oven for about 25-35 minutes? Well, you can make your own roasties in about 45 minutes from scratch and they will be far superior. Peel spud. Boild spud for about 10 minutes. Meanwhile heat oil in roasting tin in oven to 200-220 degrees. Drain spuds. Swish spuds around in saucepan to fluff up the outside. Add salt and pep and throw into the hot oil. Roast until crispy.
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Those brown splodges are very clearly pepper...
 
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