Preping a juicy steak

[mattyfez]

I did see a thread a while back but cant find it, I've got a nice chunky steak currently getting to room temp, I will shallow fry it for a few mins, and will eat it with carrot and sweed mash, and some mixed veg.

Any quick suggestions for spices to rub in or quick marinades?

Thanks

 

[Paul11]

for me, just a bit of salt and pepper

 

[Maccapacca]

Sea salt gives a bit of crunch and freshly cracked black pepper

 

[Zefan]

Is it Angus beef? You want to make sure that's well peppered.

 

[krooton]

I find liberally salting the outside and letting sit on a rack in the fridge overnight (turn at least once over the course) lets you get awesome browning without drying out the middle.

 

[Lartyconshayo]

http://mentalfloss.com/article/52983/how-cook-perfect-steak

 

[randomshenans]

Give this a bash.

http://www.randomshenans.com/8-recipes/8-steak-how-do-you-salt-yours

 

[mattyfez]

Thanks, used some black pepper in the end!

 

[Liquid_Entity]

I bought some M&S fillet steaks on Saturday. Exceptional, as good as Donald Russell fillet steaks and there were 50grams more of it for the same price. I cooked it to perfection too. Their pepper sauce was a bit rank though, annoyingly.

Salted for an hour or two while meat brought up to room temperature. Oil rubbed on to the steak and not the super hot griddle pan. Placed in pan and cooked until medium rare.

Cooking:


Overdose of peas. Home made salt n pepper wedges:


Camera quality pic doesn't show the meat, it was perfect:


and no I didn't win the Lotto

 

[mattyfez]

Yeh, I've got another steak in the fridge, I'm going to try the salting thing tonight I think, looking at the link if I pull it out of the fridge, salt it straight away then let it warm to room temp for an hour or two it should do the job! I take it a pinch or two on each side should do it, don't want it to just taste of salt!

 

[Liquid_Entity]

Ensure you rest the steak for a few minutes afterwards also, a knob of butter on top of steak, let the juices run out, then pour juices back over before eating

nom nom nom

 

[Skidder]

medium rare.




(

more like medium well!

 

[Liquid_Entity]

It's the rubbish Nexus 4 camera. Might say it's more medium but definitely not past that. It was melt in the mouth.

 

[krooton]

Yeh, I've got another steak in the fridge, I'm going to try the salting thing tonight I think, looking at the link if I pull it out of the fridge, salt it straight away then let it warm to room temp for an hour or two it should do the job! I take it a pinch or two on each side should do it, don't want it to just taste of salt!

The room temp thing is a bit bogus according to some blogs.

I find that salting the outside, thereby drying it, has a greater impact on how quickly it cooks over leaving it out for a couple of hours.

 

[randomshenans]

The salting it (and as you mentioned, drying it out, surface wise) will make it cook quicker, than if you just salt for 10mins and then do it, due to the liquid of the surface of the steak.
You get a much better pass through of heat without wasting energy on evaporating liquid first.

 

[window]

A bit of beef oxo cube in some red wine to sizzle the steak is nice.

 

[Fuggan]

Meat at room temperature! Salt, pepper and oil on the meat. Steaming hot pan, in and LEAVE IT ALONE! Turn over halfway through (time depends on thickness and preference) and repeat.

Knob of butter in 1min before end of cooking and sauté it, spoon butter of the top. Rest it for aslong as you cooked it. DONE!

 

[eddyhall]

I like to take the steak out the back to the gas barbeque and put it on the griddle plate there.

Same advice as the others previously, ambient temp, sea-salt & pepper, oil on the meat.