What to add to Medallion Steak?

What I meant, with hindsight I should have typed it out but my tea was ready, was to rub the steak with a clove of garlic before cooking to give it that slight garlic flavour. :)
 
Mik3 said:
That's how I cook mine but without any garlic, surly garlic over powers the flavour of steak? I like garlic but I would not put it anywhere near a nice cut of steak.
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Too much garlic indeed does, but the amount you put in a decent, home-made garlic butter doesn't.
 
Another Garlic butter fanatic here, only once the steak has been done well and cuts easily. Chuck on a fistful and then another handful of garlic potato cubes too for good measure.
 
philjohn said:
No! Never cook a good steak in garlic. To cook a steak well the pan has to be searing hot (well above the smoke point of butter, and to the point where it would incinerate the garlic - some chefs suggest using ground-nut oil as this has a much higher smoke point than many others), lightly sprinkle each side of the steak with coarse-ground salt and pepper and put to the pan for 1-2 mins on each side (or longer of you want it well done).

Once you've cooked it, and allowed it to rest, THEN put a knob of garlic butter over the top when you server it. This is how the Belgians eat steak - and they know a thing or two about the subject.
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Add some Balsmic vinegar to the frying pan while it is still hot then drizzle over the steak as it rests
 
$loth said:
Don't add salt, it will draw the juices out.
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rubbish, putting some on just before it goes into the pan does nothing of the sort as you sear the outside of the steak very quickly (with an insanely hot pan, which is what you should be using to cook steak) and this then helps trap the juices inside. I can understand if you were seasoning the day before and refrigerating, but that is not the case.
 
The 2 most vital elements of cooking steak are simple. Quality of meet and heat of pan. Get them both right and it needs NOTHING else.
 
Since the garlic butter malarky has been covered. How about a nice rare bit of beef and a knob of stilton melted over the top while the meat rests. Mmmmmmm :)
 
Jonny69 said:
Since the garlic butter malarky has been covered. How about a nice rare bit of beef and a knob of stilton melted over the top while the meat rests. Mmmmmmm :)
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Never been one for really overpowering sauces on steak - although the french go in for that kind of thing.

Personally, if I'm not doing the garlic butter, a damn good Bearnaise suace is also nice, as depsite the bright yellow look of the sauce, it's actually quite delicate and compliments beef very well.
 
$loth said:
Don't add salt, it will draw the juices out.
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This is technically true, but it's an only issue if you were to season the steak any longer than about 10 minutes prior to cooking.

I personally think moderate use of some sea salt and ground black pepper are a key factor in an excellent steak. It just amplifies the deliciousness.
 
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