sirloins how long again?

SkeeterUK

SkeeterUK

SkeeterUK

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sirloins how long again? URGENT

Doing 2 sirloins for my dinner, i have had em out of the fridge since 12, ive just stuck a bit of oil and salt and pepper on em, and now im wondering how long to do em on per side.

So for a medium deep pan that is non stick, how long should i have the pan on before they go in and what temp i.e full blast or just highish or medium, (gas btw) and then how long per side would you say for roughly 1 inch thick?
 
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Only got 10 mins till dinners done so quick replies if u can. :)

Ah well i did 2 and a half mins per side, as deliah said to try and it came out ok, it was nice and red in the middle but pff i stuck it in the oven for 1 min and the red went away it was on dead low tho but i had just done yorkshires. Still im sure it will be nice im just letting it rest 3 mins before i stick it on the plate with the veg and yorkshires.
 
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Do you get the malliard reaction in a Foreman?

For future reference, steak should be flipped every 15 seconds for a total of 3 minutes. This is for rare, it's gorgeous.
 
Room temp steak, 2 mins each side smoking hot 6 mins wrapped in foil and towel

Medium 3 mins each side 4 mins in foil

Well Done 4 mins each side 2 mins wrapped in foil
 
Ahleckz said:
Do you get the malliard reaction in a Foreman?
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No you don't and that's exactly why no one in their right mind should even consider cooking a steak in a foreman. It doesn't get hot enough by a long way and all you get is grey, essentially boiled in its own juices meat. Yuck. Please don't!

And as for how long to cook a steak for, no one can say for sure because there's too many variables. Thickness of it, heat from your pan, what cut it is etc. Look up the thing where you put the end of your thumb and index finger together. Then touch the bit of 'hand' in between and that softness is similar to what a rare steak should feel like in the pan. Touch your middle finger to your thumb, and touch the middle bit of your hand again and you're moving onto medium-well done. Hard to explain, hopefully someone has a link to a video or something :p
 
You start with the first finger closest to your thumb, touch them together. The chunky bit below your thumb is the consistency. Each finger represents a different type of "doneness"

Open palm - Raw
First finger - Rare
Middle Finger - Medium rare
Ring Finger - Medium
little Finger - Well done

Also a tip for cheap steaks, cover them in salt and let them sit at room temperature for an hour to an hour and a half before cooking, Clean off the liquids the salt has brought to the surface. And wash off the salt, Pat completely dry.

Improves the quality of the meat and it definitely works :)
 
Yeah second that about Fore**** grills ruining steak. Heinous crime cooking steak on one of those pieces of ****. Get a proper griddle pan that gets hot enough. Wouldn't be without my Le Creuset for steaks.
 
I have to be honest I prefer a thick bottomed frying pan. After hankering after a Le Creuset griddle my girlfriends parents actually bought us one. I'm now in much trouble after admitting I prefer the frying pan :eek:
 
Well I just polished off a nice rib-eye with lyonnaise potatoes, steamed broccoli and bearnaise sauce. Very tasty and imo far superior to sirloin.
 
George foreman doesn't get hot enough.

Cast iron skillet hotter than the depths of hell, 15 seconds a side for blue, 30 for rare, 1 minute for medium, then into a warm oven (60 degrees c) for 3 minutes to rest.
Adjiust for how thick the steak is, I've tested with a meat thermometer, perfect every time, gorgeous texture and flavour.
 
Scam said:
I have to be honest I prefer a thick bottomed frying pan. After hankering after a Le Creuset griddle my girlfriends parents actually bought us one. I'm now in much trouble after admitting I prefer the frying pan :eek:
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I'm the same. You get a better crust with a flat bottomed pan.
 
wannabedamned said:
You start with the first finger closest to your thumb, touch them together. The chunky bit below your thumb is the consistency. Each finger represents a different type of "doneness"

Open palm - Raw
First finger - Rare
Middle Finger - Medium rare
Ring Finger - Medium
little Finger - Well done

Also a tip for cheap steaks, cover them in salt and let them sit at room temperature for an hour to an hour and a half before cooking, Clean off the liquids the salt has brought to the surface. And wash off the salt, Pat completely dry.

Improves the quality of the meat and it definitely works :)
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Please explain this finger technique further. I'm sitting staring intently at my hand smashing fingers together getting very confused and drawing pretty odd looks from around the office.
 
nydryl said:
Please explain this finger technique further. I'm sitting staring intently at my hand smashing fingers together getting very confused and drawing pretty odd looks from around the office.
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Open your left hand flat. Now press on the fleshy bit by your left thumb with your right index finger. That's how a raw steak should feel.
Now, using your LEFT index finger, curl to into your palm and press the same fleshy bit near your thumb. That's how a rare steak should feel.
Repeat with your middle, ring and little fingers for medium rare, medium and welldone.

As you progress through the finger, you have to tighten the muscle near the thumb to reach the further fingers which makes it more firm and hence makes it feel like the meat cooking.
 
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