Spec me a steak

Poppy · 15 Oct 2010 at 19:55

Thought i'd post here...i was shopping today and spotted some steak reduced, a good slab of rump and a piece of sirloin. I instantly remembered the numerous steak threads on the OCuk forums and thought "YEAH WHY NOT!".

I like meat, however i'm not a steak connoisseur and i've never cooked a steak! So after searching the numerous steak threads i set about prepping and cooking! I opted for the rump tonight. Took it from the fridge and left it to warm to room temp for an hour. I then oiled the steak, seasoned then put into a smoking hot dry frying pan. I'm not entirely sure what my preference for steak is...well i know i like it a bit pink inside but not bleeding. I think this is called medium rare? I read about the 10 minute rule, and so cooked for 3mins on each side then left it for 4mins to rest. After resting i poured over the juices from resting onto the steak and finished off with mashed potato and veg.

Well what can i say, I'd give myself 7 out of 10 for my first go. I think in this case, 3mins each side was a bit too much. There was minimal pinkage inside however it tasted AMAZING and was nice and moist! I'm thinking about eating the sirloin for tomorrows evening meal (assuming i do my 40mile cycle ride!

) and cooking it for 2mins either side.

I've now decided from this day on, the 28th of each month (payday) will be STEAK DAY!! YEAH!!

SourChipmunk · 15 Oct 2010 at 22:22

Obligatory steak thread post here. Hold back comments about the NG grill - that is my daily cooker.

1) Take your 14 - 18 oz. New York Strip steaks. As everyone else, add a pinch of sea-salt and pepper to each side. Add a splash of Worchestershire sauce (do not marinade!) and garlic if desired.

2) Allow steaks to sit while bringing grill up to temperature. Keep the lid closed and keep at high heat until no more smoke comes off. Hit gently with a wire brush.

3) Place steaks at 45-degree angles to the iron.

4) Leaving lid open, grill on HIGH heat for 4 - 6 minutes or until meat no longer sticks to the grill.

5) Flip steaks in same position, maintaining the 45-degree angle to the iron.

6) Again, 4 - 6 minutes with lid open on high heat. We should just start to see the fat dripping off the sides now.

7) Flip steaks again, this time switching positions of the steaks and rotating 90-degrees from original position. This will define the "diamond" pattern grill marks and also ensure both steaks don't have "hot spots".

8) Decision: Rare meat - medium rare, leave lid open. Medium - medium well, close lid. In this case we're going for rare (lid open).

Allow to cook for about 1/2 the time it took to do the initial turns, then flip steaks, close lid, and turn grill OFF.

Don't worry, they will still cook inside the grill for a few minutes as the fat drips off and catches flame on its own.

10) Remove from heat and allow to sit while the rest of the dish is being prepared.

11) Carve in and decide if they're done enough or not.

12) Get a healthy dose of mashed spuds and serve up!

Enjoy!

PapaLazaru · 15 Oct 2010 at 22:28

I just had an amazing steak onglet in one of my newly discovered local pubs.

Really rare but just on the side of no blood. Lovely pieve of meat.

kiwi · 16 Oct 2010 at 00:12

As told to me by a chef, rump or fillet, never sirloin for flavour.

Rotty · 16 Oct 2010 at 00:37

kiwi said:
As told to me by a chef, rump or fillet, never sirloin for flavour.

then he ought not to be a chef

Gadge · 16 Oct 2010 at 10:05

What seasoning are you using?