The art of cooking steak!

Gustov

Gustov

Gustov

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Steak cooking is simple, Art is hard.

Heat your pan HOT.
DO NOT ADD OIL TO PAN.

Lightly oil and pepper your steak
Make sure it's been left outside at room temperature before cooking

Sizzle it on the hot pan
Cook to your liking, I like mine medium-rare, 3mins each side

REST
5 to 10mins is my usual

Serve
Plain with chips + dip OR with Diane Sauce, made with the burnt bits in pan and the juice flow from resting
 
Rest it next to your cooking area, should be just above room temperature. Oven just overcooks it. And I cook my steak on full heat on electric, medium high on gas cooker.
 
Mr Jones said:
Rest it next to your cooking area, should be just above room temperature. Oven just over cooks it. And I cook my steak on full heat on electric, medium high on gas cooker.
Click to expand...

I believe mines gas :)

Hopefully if I leave it to rest for 3 mins it won't go cold!
 
Put salt and pepper on the steak and when it is at room temperature fry each side for two minutes.

Of course this is entirely down to my individulal taste so experiment.

When you want another a steak take a walk to a local butcher or two.
 
My timing is based on how hungry I am.
By about 5mins, you'll see a pool of steak juice surrounding the steak. Make full use of them juices for your sauce/gravy. Nom!
 
Mr Jones said:
Steak cooking is simple, Art is hard.

Heat your pan HOT.
DO NOT ADD OIL TO PAN.

Lightly oil and pepper your steak
Make sure it's been left outside at room temperature before cooking

Sizzle it on the hot pan
Cook to your liking, I like mine medium-rare, 3mins each side

REST
5 to 10mins is my usual

Serve
Plain with chips + dip OR with Diane Sauce, made with the burnt bits in pan and the juice flow from resting
Click to expand...

Spot on pretty much. Hot dry pain, oiled salted & peppered steak that's been out of the fridge for a bit, cook to your preference, let it calm down a bit, nom.

I cook mine anywhere from 3/4 minutes to 8/10 minutes or so depending on what I fancy.

Edit: I do mine a minute one side then a minute the other side and so on, instead of say three mintues one side, three the other. I turn it every minute til it's done.
 
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Oil the meat not the pan. Get the pan smoking hot. The hardest part is judging how long to cook it, and you've got to keep in mind that it'll continue cooking even after you remove it from the pan.

Is there a general consensus on cooking times?


Mr Jones said:
REST
5 to 10mins is my usual
Click to expand...
Isn't it a little cold after 10 minutes?
 
Yesterday I did mine on the gas Barbie as follows.

Pat steaks dry with kitchen towel.
In a pestle crush 1 tbsp of black pepper corns and pour on a plate.
Coarsely chop 1 large sprig of rosemary and pour onto plate with crushed pepper.
Sprinkle a small amount of coarse sea salt on the plate with pepper.
Press one side of the each steak into crushed spices.
Place steaks on griddle spice side down, barbie must be HOT.
Turn barbie down a little and cook steaks only turning once and do not disturb the steak whilst cooking.
Place steak on clean plate and cover with foil and let it rest for a few minutes then serve. Pour any juices from resting plate over the steak.


I normaly just lightly pepper my steaks but for the barbie the coarse method worked really well.
 
Mr Jones said:
Oven just overcooks it
Click to expand...

Unless you're cooking chateau briand - then it's the only way!

buy_beef_chateau_briand_from_online_butcher.jpg


The king of steaks - that pics too well done for me, I like it blue and moving on the plate!
 
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