Mangobreeders How to cook a steak Thread

[mangobreeder]

After looking at the "How to ruin a steak" thread last week, i figured that i might just make a thread on how to cook a steak.

Now there are loads of ways of doing steak, so say dont oil the pan, oil the steak, some say enver add salt. some say never peirce the steak. I'm not saying they are right or wrong, just his is my way.

First think you need is Steak.

I am using Aberdeen Angus, 28 Day Matured, Dry Aged, Hand cut Fillet Steak

See the slight marbling of fat. Fat = Flavour.

Next you will need:
Butter
Black Whole Peppercorns
Salt Crystals
Sunflower Oil

Firstly, Leave the steak out until it is room temperature.

Then Pat dry with a Tea Towel

Next, add the Salt and Peppercorns to a Pestle and Motar
and crunch

From This

To this

Then rub into both sides of your freshly patted dry steak.

Next, add to a thick pan, butter and oil
The oil stops the butter from burning, and the butter adds more flavour.

Heat until, its hot, i test my spitting a little if, it spits back its hot enough.


THEN ADD THE STEAK - WOOOHOOOO

Cook on high for 3 minutes exactly

TURN

Then cook for 2mins 45 seconds

when turned th steak will look like this

Once the times is up,

rest & serve with mustard, Freshly buttered bread

and

1 Glass Chateau Montrose 2002 (£34.99 Tesco.)

Close up of steak

 

[mangobreeder]

Tesco's Tiger loaf?

Better than tiger loaf.

The Black Pepper and Sea Salt

to thsoe who say its over done , it pinker than, was taking the pics with my mobile.

 

[mangobreeder]

Too many peppercorns for me, and as I don't like fluffy steak I'd use kitchen roll rather than a tea towel.

no kitchen roll

 

[mangobreeder]

how expensive was that steak??

£4.20 from waitrose

That's one puny looking cut of fillet....From a supermarket by chance?

Waitrose, i dont like my fillet too thick,, yeah barrel cut, 1" thick steak is suppose to be the best, put i prefer, a wider cut

Looks nice, but I prefer mine a little bit rarer, and with a cold beer opposed to wine

barbarian

 

[mangobreeder]

meh. Not keen on supermarket meat. Even waitrose stuff is pretty dire and you deffo want the barrel cut fillet.

Hop over to a butchers for a proper bit of fillet. That looked more like a rump or rib-eye.

i normally get my beef from millers of speyside, but on a saturday night, need must.

To be honest, there is hardly and difference between barrel cut and straight cut fillet. Its all personal preference.

 

[mangobreeder]

Indeed, for that price i'd be suprised to get that much fillet. That certainly looks a lot like rump. Fillet in the supermarket is usually £6-7 for 200g or so.

Your well off the mark

Fillet steak in Tesco, is £22.98 a kilo

200g at 22.98/kg is £4.60

 

[mangobreeder]

Who cares what way it was cut?

so you can get it precicely the thincknedd you want, rather then buying outof a polystrene pack, at a thickness a machine determines

You thought you'd make another?

its better than your steak thread

So far all bad comments are down to peoples personal preference, which i can live with.

 

[mangobreeder]

Just £4 for that big chunk of "fillet"?

I work on the Meat Counter in Sainsbury's and we sell Lancashire 7-Day Dry Aged and Aberdeen Angus, £25.99 and £31.99 per Kilo respectively - you wouldn't get a piece that big for just £4.20... nevermind 28 Day matured Angus! Was it on offer or anything? :/

I had steak for my tea tonight and it was luvverly! A big thick chunk of Lanchashire Ribeye. Did a similar thing. Rubbed lightly with extra virgin olive oil [with a touch of garlic] and wacked a bit of salt and pepper on it. 3 minutes or so each side [was pretty thick lol] then let that bad boy rest for 5 minutes before tucking in with a plate of chips, woo!

This is the tesco fillet i have in the fridge £4.60 at 22.98 per kilo

I thought fillet was a lot smaller? and round, that looks like sirloin to me. I could be very wrong though.

sirloin will ahve a big strip of fat across the top

 

[mangobreeder]

Wow. It must just look a lot bigger than it really is lol.

It just not very thick,

 

[mangobreeder]

Garlic? really?

hmmmm must try, shound like it would go well with a sirloin

 

[mangobreeder]

Never thought I'd see steak elitists

LOL, everyone on here is an expert on everything.

 

[mangobreeder]

Posting a steak thread on OcUK is like announcing you fancy your mate's mum.

You will get one hell of a reaction, some folk will agree with you, others will disagree but one thing is a constant...you will always be wrong.

just wait until i do, how to make a cup of tea thread next week.

Its going to go off big time we will have:

1) Milk Camp
2) no milk camp
3) the Morning Breakfast Camp
4) the earl Grey Camp
5) i onyl drink coffee camp

what you forgot to warm the pot, petition for a permaban

 

[mangobreeder]

For garlic, I use a razor blade to slice ultra-thin transparent slivers of garlic and allow it to melt into the butter.

you watch goodfellas too much

 

[mangobreeder]

lol we should organise a OcUK steak night.

anyone near canary wharf, im thinking Graucho

 

[mangobreeder]

You spit in the pan?


:/

doesnt everyone?

 

[mangobreeder]

its a tried and test technique, of testing the heat of oil

 

[mangobreeder]

they would only be put off, if they found out ;

 

[mangobreeder]

Is that a fillet? Really?

yes, and yes, we ahve already had this conversation, not all fleet are barrel cut, tiny tiny peices of meat.

 

[mangobreeder]

looks like a lot of fat for a fillet cut

here is pic of a whole fillet of beef, look it has fat on the sides, the fillet you are expecting to see, is barrel cut, the fillet i had, is a striahgt cut from the middle of the fillet, hence its thin and wide.

 

[mangobreeder]

Why do people assume fillet has no fat? Some of the best fillet steaks I have had have had fat in it. No fat at all makes for a pretty boring steak imo.

you dont really eat fillet for the flavour, more for the texture,


if you want flavour go for a sirloin, or Ribeye.

I love ribeye, but ive had it for the past few weeks and fancied a change.

I dont understand why ribeye is so cheap compared to fillet, its far superior.

just dont do it rare, it need tiem and temperature, to melt the fat and add flavour., needs to be medium(ish)