Method of using water to cook steak?

willhub · 13 Sep 2011 at 12:34

Ok.

So is this not a method and just plane insane?

Placing some steak such as braising steak in a stew dish or something, adding some onions, filling with water, whacking in oven for 20 mins, then turn the water into gravy, and cook for 1 hour +

Is this not good?

Glaucus · 13 Sep 2011 at 12:38

Huh, I really don't get what your trying to say or get at.

batchelord · 13 Sep 2011 at 12:40

Like a casserole?

tom_e · 13 Sep 2011 at 12:41

So like a stew? and with braising steak I'd be cooking it for much longer than an hour

Scrutinize · 13 Sep 2011 at 12:49

batchelord said:
Like a casserole?

tom_e said:
So like a stew?

wow OP's new fangled cooking method isn't quite so radical then :eek:

in all seriousness, the problem with this approach is you are more likely to extract the flavour and juices from the meat in the first stage of the cooking rather than infuse it with a myriad of flavours and seasoning.

it is as far as I can see the same as making stock where you boil the flavour out of the meat and into the water / stock. all you are doing is then reversing the process to re-infuse the meat.

you would want to stew the meat for a good 2-3 hours after the first stage to get back to something half decent imo.

better approach, flash meat all round, season, add veg, make gravy with some pre done stock and slow cook for 2-3+ hours on a low heat

willhub · 13 Sep 2011 at 12:50

A load of people on another forum were laughing at me for cooking some steak in water, then adding gravy powder to make gravy and cook it for longer.

I was trying to get clarification if it's a method of cooking.

glitch · 13 Sep 2011 at 12:51

willhub said:
So is this not a method and just plane insane?

Well, it's a method, but it's not exactly a particularly useful one. As batchelord says it's akin to a casserole, but an unimaginative and potentially tasteless one.

You'd only really use water as your cooking liquid if you'd first cooked off some vegetables (onion, carrot, leek, celery, garlic, etc) before you browned the meat and had some strange aversion to using stock and various additional flavourings (tomato purée, thyme, bay leaf, etc) in place of the water.

I'm sure it is possible to cook braising steak in nothing but oniony water for an hour, but I wouldn't be looking forward being invited round to dinner at your place.

Judgeneo · 13 Sep 2011 at 12:52

Ahh, well it is kind of. Look up stewing, stew can become an amazing meal

Talon · 13 Sep 2011 at 12:53

I don't think I would ever cook a fat juicy Sirloin or Fillet in said fashion but coating some braising steaks coated in flour and cooking the slowly in the oven with onions, with an oxo cube in for good measure is bloody lovely, and low faf

willhub · 13 Sep 2011 at 12:55

So I coat it with flour, add some onions, then I guess fill it with water then put oxo cube in?

What is the flour for?

Gilly · 13 Sep 2011 at 12:56

willhub said:
Is this not good?

No.

Possible, but by no means 'good'.

willhub said:
So I coat it with flour, add some onions, then I guess fill it with water then put oxo cube in?

What is the flour for?

Various things. It aids the browning of the meat, gives a different texture, thickens any sauce you'll make with the meat juice... you don't have to use flour. Personal choice.

Glaucus · 13 Sep 2011 at 12:58

willhub said:
A load of people on another forum were laughing at me for cooking some steak in water, then adding gravy powder to make gravy and cook it for longer.

I was trying to get clarification if it's a method of cooking.

You deserve to be laughed at for using gravy powder.
It also very much depends on what steak cut it is and exactly what you are doing with it.

Cheaper cuts have more flavour and need cooking for a long time.
Where something like a fillet, you would destroy with such a cooking method.
You also wouldn't use plain water. You would want to use stock.

Or on a sort of similar note, this is a great way to cook and impart flavour.
http://uktv.co.uk/food/recipe/aid/617315

Talon · 13 Sep 2011 at 12:58

Don't fill it, just cover the meat, you can add more water later.

The flour help thicken the gravy, cook on a medium heat until the meat starts to fall apart (prolly about 170-180 Celsius, higher if you are in a rush) then cook veggies of choice and hey presto

You could also try cooking the steak in beer, add mushroom and onions and enjoy

rG-tom · 13 Sep 2011 at 13:00

Talon said:
I don't think I would ever cook a fat juicy Sirloin or Fillet in said fashion but coating some braising steaks coated in flour and cooking the slowly in the oven with onions, with an oxo cube in for good measure is bloody lovely, and low faf

how is doing that low faf compared to just whacking some salt on the steak the night before or an hour before, and then slamming it in a cast iron pan for a few minutes each side?

roll some potatoes into the oven next to some corn on the cob and cook til done...total prep time is the 10 seconds to salt the steak

Scrutinize · 13 Sep 2011 at 13:01

willhub said:
So I coat it with flour, add some onions, then I guess fill it with water then put oxo cube in?

What is the flour for?

protects the meat in the initial stages of cooking and helps to thicken the sauce as it cooks.

if you are cooking meat, you want to prevent the flavour and juices from escaping and rather infuse the meat. water + beef does not make it more tender or moist, quite the opposite as you are more likely draw the juices out of the meat. poaching fish however is a different process but again you may choose to use a flavoured stock and it would be a much quicker cooking time.

if you are making stock you want to draw all the juices and flavour out of the meat

Talon · 13 Sep 2011 at 13:05

Slap the stuff together and bung it in the over and go watch telly = low faf tasty meal.

I'm not saying good an awesome steak is high faf but he's not talking about a nice rare pan cooked piece of meat.

glitch · 13 Sep 2011 at 13:06

rG-tom said:
how is doing that low faf compared to just whacking some salt on the steak the night before or an hour before, and then slamming it in a cast iron pan for a few minutes each side?

Presumably because you can start the meal off and then walk away and do something else while it is cooking instead of slaving over a hot stove to prepare the meal which you describe?

Ahleckz · 13 Sep 2011 at 13:10

Cooking steak sous-vide is getting more common. You could try that to get your H2O and beef fix.

Jonny69 · 13 Sep 2011 at 13:12

Pro at cooking: Dave's Stew

Ok noobs, we're done here

j.col · 13 Sep 2011 at 13:21

willhub said:
A load of people on another forum were laughing at me for cooking some steak in water, then adding gravy powder to make gravy and cook it for longer.

I was trying to get clarification if it's a method of cooking.

AcidHell2 said:
You deserve to be laughed at for using gravy powder.

guys i do this on a regular basis.
dip braising steak into seasoned flour.
place in a casserole dish.
cover with a pint of cold water. add 1 large chopped onion and a pinch of dried thyme.
cover and cook in an oven at 150.C for 2-3 hrs.
remove meat and sprinkle in Bisto gravy granules until thick and put meat back in and stir.
serve with creamy mash, broccoli and fresh garden peas yummmy.

@Acidhell2, i now its using granules, but if you taste the gravy after its been made, it is one of the best gravys i have ever tasted.
not a drop is wasted with my family.

Method of using water to cook steak?

Man of Honour