The art of cooking steak!

PlacidCasual said:
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.
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Yep charcoal is all good but a pain to clean up...i prefer gas fired bbq's to cook my steak on.

None of this heating a pan etc...bunch of steak heathens the lot of you:p....hell ive cooked a steak when it was snowing outside earlier this yr:p.

Yeh me hardcore BBQ'er:D
 
ive not even watched all of this and its funny as hell

hahahahaha that is funny just watched a few more :O tbh
 
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pan super hot, oil and season steak.

Show it to the pan for 30 seconds a side, and on to plate.
remember to allow steak to warm up to room temperature first before cooking.
 
Hey guys

Just finished.

Fail is not the word.

Oiled the steak > seasoned it > 3 mins each side > 5 mins to rest in foil

The thing was edible but just, most definitely well done...

I had the heat up 3/4 of the way.

I either need to lower the heat or reduce the cooking duration to 2 mins each side?
 
Mr Jones said:
How thick was it? If it's the usual thickness of 1inch, 3mins on each side should be fine. Since it's neither failed or passed, go buy another and do it again :D
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If anything I'd say it was a tad thicker than your average steak.

I have another one but I'm putting that in the freezer for now.

How much oil should have I put on? I just smothered a brush with oil and glazed the steak over a couple of times.
 
Sirloin: leave till steak at room temperature.
Ditch the seasoning pregame
Add a little oil to pan and spread around/soak up excess with a piece of kitchen towel
Get pan hot and then turn heat down a touch so it isn't fierce
Add steak and do not touch for 1 minute
Turn and cook for another minute (now season)
Turn again and season again: if you like your steak bleu then your steak is ready

If not add on below times turning every minute

3-4 for rare
5-6 med-rare
6-8 medium
8-10 well done (go and sit in the corner if you like your steak well done as you are not welcome)

When cooked to your liking leave to rest on a warm plate for 5 minutes and de-glaze the pan with a little red for a sauce
 
Gustov said:
If anything I'd say it was a tad thicker than your average steak.

I have another one but I'm putting that in the freezer for now.

How much oil should have I put on? I just smothered a brush with oil and glazed the steak over a couple of times.
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Wrap it up in two sandwich bags before putting it in the freezer, will avoid freezer burn better that way.
 
D1ngd0ng said:
Sirloin: leave till steak at room temperature.
Ditch the seasoning pregame
Add a little oil to pan and spread around/soak up excess with a piece of kitchen towel
Get pan hot and then turn heat down a touch so it isn't fierce
Add steak and do not touch for 1 minute
Turn and cook for another minute (now season)
Turn again and season again: if you like your steak bleu then your steak is ready

If not add on below times turning every minute

3-4 for rare
5-6 med-rare
6-8 medium
8-10 well done (go and sit in the corner if you like your steak well done as you are not welcome)

When cooked to your liking leave to rest on a warm plate for 5 minutes and de-glaze the pan with a little red for a sauce
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of course all that info depends on the thickness of the cut ;)
 
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
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That's how i do mine or unless i am melting stilton over it then it goes in the grill. Either way works fine once you have worked out how long it takes to get it the way you like
 
Nodiggidy123 said:
stick it on the george foreman for as long as you like it and add peppercorn sauce.
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Fail on an epic scale. Foreman's don't get hot enough, it ends up essentially boiling the meat. Who likes boiled steak? Not me.

D1ngd0ng said:
3-4 for rare
5-6 med-rare
6-8 medium
8-10 well done
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People seem to be quoting some long cooking times in here. :confused: We don't need the 'show-it-a-photo-of-a-lit-match' debate again, but still. Although I do buy supermarket steak as there's no butchers round here (so I expect mine are slightly thinner than a butchers' steak), 3-4mins the way I cook them would give more of a medium done steak. Definitely no red in the middle.

Maybe people aren't cooking at a high enough heat? I'm not allowed to cook steak at my girlfriend's anymore because of the smoke/smell, due to having the pan on full wack. (She doesnt have an extractor :p) You shouldn't be putting the steak in the pan unless it's positively smoking under the heat. 45secs-1min each side and you're done. And that's medium-rare I'd say.

As for grilling, I don't think any home grills would really go hot enough, would they? I'd say that's why most people fry their steaks at home.
 
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