For a newbie, at least he's starting out on the Tesco 'Finest', rather than the value. He'll soon learn that for a few more pennies and the right local butchers, he'll have a mean steak ever weekend!
The art of cooking steak!
- Thread starter Gustov
- Start date
Caporegime
Start simple
Pick your steak - rump, sirlion etc
season it - salt, pepper
hot pan
add a tiny oil, tiny bit
wack in steak
wait (depend how well done you want it)
flip
wait more
take it out
wait 10 minutes
eat
Pick your steak - rump, sirlion etc
season it - salt, pepper
hot pan
add a tiny oil, tiny bit
wack in steak
wait (depend how well done you want it)
flip
wait more
take it out
wait 10 minutes
eat
I see a lovely joint (not steak)!
You see wrong
Cooked right and you can pull it apart in your fingers - it's the daddy of steak.
But sometimes supermarket beef is hard to cook to your liking (rareness so not alwys best to practise with lol
never actually rested my steak. So just have oven warm enough. Though surely then you have to cook it for a shorter time as it would continue to cook a little wraped in tinfoil in the oven?
so not alwys best to practise with lolnever actually rested my steak. So just have oven warm enough. Though surely then you have to cook it for a shorter time as it would continue to cook a little wraped in tinfoil in the oven?
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thing is with meat is all the time its on the heat the meat is constricted/contracted, as it cools it relaxes making it a nicer piece of meat to eat.
all food continues to cook after you take it off the heat for a short while.
keeping it wraped up lightly just keeps some heat in, the heat coming of the steak is no were near as hot as the pan surface you pulled it off of
all food continues to cook after you take it off the heat for a short while.
keeping it wraped up lightly just keeps some heat in, the heat coming of the steak is no were near as hot as the pan surface you pulled it off of
What other posters said on recipes.
However, Tesco? really? really really?
Cooking is an art, to be enjoyed. Your meaty canvas needs to come from local butchers and vegetables from a local farmers market. I sometimes get cheaper meat from butchers than Tesco would charge me. The quality cannot even begin to compare.
However, Tesco? really? really really?
Cooking is an art, to be enjoyed. Your meaty canvas needs to come from local butchers and vegetables from a local farmers market. I sometimes get cheaper meat from butchers than Tesco would charge me. The quality cannot even begin to compare.
Soldato
- Joined
- 3 Mar 2008
- Posts
- 2,566
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tesco steak is ok, but thats about it.
although i do have to give them credit, they sell the tail end of fillet really cheap, which is worth the money.
other good supermarkets are Waitose, they do Dry aged AA in stores and it pretty damn good.
Harrods do very good Pampas Plains steak and wagyu if you have the cash.
Its also worth nothing, just jest because a steak is from a butcher, it does not automatically mean its better.
the key to cooking a good steak the getting the pan REALLY hot, i mean if your not scared of it then its not hot enough.
Soldato
This is pretty spot on. I'll stress, don't go from fridge to pan.
Soldato
I prefer to grill my steak, it gives it more flavour.
Pat it dry with a kitchen towel.
Season.
Oil.
Grill.
Done.
Pat it dry with a kitchen towel.
Season.
Oil.
Grill.
Done.
Last edited:
I usually salt & pepper my steak then fry it for 2 - 3 minutes per side depending on the thickness, once turned I add butter to the pan and baste the meat continually,
I cooked a rib-eye last week on a £1 Lidl throw-away bbq , it was very very nice, the bbq just added that little bit more flavour
I cooked a rib-eye last week on a £1 Lidl throw-away bbq , it was very very nice, the bbq just added that little bit more flavour
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any preference on type? i love sirloin over rump. love a bit of fillet but expensive to use for a every day meal, but buy it now and again for a nice "romantic" meal, userly costs £12 for 2 nice thick cuts of the thick end!
i find sirloin has allot more flavour, if you get medium cut steak and cook it on a very hot pan like others have said kinda flash fry both sides for 10-15 seconds to seal the meat, then continue to cook as others have said
rump i find is chewy and grisly how ever you cook it
with both meats im not talking cheap stuff
i find sirloin has allot more flavour, if you get medium cut steak and cook it on a very hot pan like others have said kinda flash fry both sides for 10-15 seconds to seal the meat, then continue to cook as others have said
rump i find is chewy and grisly how ever you cook it
with both meats im not talking cheap stuff
Rib eye (more marble, more like) > Fillet (Too expensive for what it's worth) > Sirloin (with a thick fat that I fry on it's own for 2mins) > Rump (Better in my steak sandwich)
I love my steaks. If I'll ever die of a health related disease, it'll either be Red Meat OD or high cholesterol related cardiac disorder.
I love my steaks. If I'll ever die of a health related disease, it'll either be Red Meat OD or high cholesterol related cardiac disorder.
Caporegime
This +1....never tried ribeye before my bro in Canada plonked an 18oz one on my plate a few yrs ago whilst i was there visiting a few summers ago.
Didnt like the fact that it had gristle through it but i ate it and have to say that whenever i have steak...i always always make sure its ribeye first then sirloin then fillet.
Like my steaks medium rare or rare.
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Ribeye, Fillet/Sirloin/Rump
Medium Rare, Rare/Rare/Rare
Medium Rare, Rare/Rare/Rare
Soldato
- Joined
- 13 May 2003
- Posts
- 8,941
Gas may not have the authencity of charcoal but the dripping fats burn giving a smokey-ness and it is much easier to use and as a consequence I reckon I use it far more often than I'd ever use charcoal.
Pretty much the way I do it, I also wrap the plate with foil when resting.
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