Your best steak recipe!
- Thread starter Maz
- Start date
Soldato
I did Heston's Tagliata with rocket and Parmesan salad on Saturday for some guests. They were very impressed. It was just a shame we were drinking to utter excess, and there were no carbs. This meant I was crippled on Saturday with a hangover
Last edited:
^ Looks hot.
Mine: Rub steak with a touch of salt, pepper and a sprinkle of English mustard. Leave at room temp for a couple of hours and then stick in a hot pan with a knob of butter. Medium rare and rest for as long as you can bare before having to eat it.
Mine: Rub steak with a touch of salt, pepper and a sprinkle of English mustard. Leave at room temp for a couple of hours and then stick in a hot pan with a knob of butter. Medium rare and rest for as long as you can bare before having to eat it.
http://simplysogood.blogspot.com/2010/05/ancho-chile-rubbed-steaks-with-cuban.html
That was pretty good and I used some alternative ingredients, I look forward to making it with the proper stuff and it being even more awesome.
That was pretty good and I used some alternative ingredients, I look forward to making it with the proper stuff and it being even more awesome.
Soldato
My two favourite ways of having steak.
1) - Beef skirt done right.
Take slab of beef skirt, trim anything off the edges that you don't want to eat, and give those bits to the nearest cat. Put the skirt into a dish with some red wine, soy sauce, Lea & Perrins, freshly ground black pepper and a pinch of salt. Sit it in that marinade for an hour or two in the fridge, then outside of the fridge for half an hour.
Heat up a well-used griddle pan until it starts to smoke. Slap the skirt on there, and count to 60. Pick it up, count to 10, put it on the other side. Count to 45. Put it onto a wooden chopping board to rest for a few minutes, then thinly slice it and serve with potato wedges and the vegetables of your choice (brocoli and carrots would be my preference). By all means, cook it longer if you're a complete culinary philistine who doesn't deserve to eat decent beef (
).
Makes me cringe when people say 'oh skirt, that's just good for stewing'....I'd rather have skirt done as above than a sirloin steak any day.
2) 'Raw' steak with miso soup.
(I say raw, but you do cook it eventually)
Take rump steak, slice it exceedingly thin, and lay out on a plate. Dress with sesame oil, a bit of soy sauce (Pearl River Bridge would be the brand I'd go for, but basically anything except Blue Dragon!), then cover and place on one side.
Make a miso soup. I tend to make mine as follows - red (akamiso) paste, sliced spring onion, thinly sliced mushrooms, dried seaweed (and plenty of it), some sliced dried chillies (the hotter the better), water, oyster sauce, soy sauce, rice wine, rice wine vinegar. Heat, but don't boil it. Add some udon noodles if you want a bit more bulk. You want to cook it just long enough for the seaweed to rehydrate and the mushrooms to start softening a bit (and obviously enough so that the soup is actually hot).
Serve the soup in a large bowl, with the plate of thinly sliced steak next to it. Dip the bits of steak into the soup just long enough to get them warm (or longer if you must....insert long-suffering sigh of martyrdom here) and scoff along with the soup itself.
You can make a single steak go a long way with this one. And miso soup is absolutely delicious
1) - Beef skirt done right.
Take slab of beef skirt, trim anything off the edges that you don't want to eat, and give those bits to the nearest cat. Put the skirt into a dish with some red wine, soy sauce, Lea & Perrins, freshly ground black pepper and a pinch of salt. Sit it in that marinade for an hour or two in the fridge, then outside of the fridge for half an hour.
Heat up a well-used griddle pan until it starts to smoke. Slap the skirt on there, and count to 60. Pick it up, count to 10, put it on the other side. Count to 45. Put it onto a wooden chopping board to rest for a few minutes, then thinly slice it and serve with potato wedges and the vegetables of your choice (brocoli and carrots would be my preference). By all means, cook it longer if you're a complete culinary philistine who doesn't deserve to eat decent beef (
).Makes me cringe when people say 'oh skirt, that's just good for stewing'....I'd rather have skirt done as above than a sirloin steak any day.
2) 'Raw' steak with miso soup.
(I say raw, but you do cook it eventually)
Take rump steak, slice it exceedingly thin, and lay out on a plate. Dress with sesame oil, a bit of soy sauce (Pearl River Bridge would be the brand I'd go for, but basically anything except Blue Dragon!), then cover and place on one side.
Make a miso soup. I tend to make mine as follows - red (akamiso) paste, sliced spring onion, thinly sliced mushrooms, dried seaweed (and plenty of it), some sliced dried chillies (the hotter the better), water, oyster sauce, soy sauce, rice wine, rice wine vinegar. Heat, but don't boil it. Add some udon noodles if you want a bit more bulk. You want to cook it just long enough for the seaweed to rehydrate and the mushrooms to start softening a bit (and obviously enough so that the soup is actually hot).
Serve the soup in a large bowl, with the plate of thinly sliced steak next to it. Dip the bits of steak into the soup just long enough to get them warm (or longer if you must....insert long-suffering sigh of martyrdom here) and scoff along with the soup itself.
You can make a single steak go a long way with this one. And miso soup is absolutely delicious
Sirloin with triple cooked chips, balsamic roasted tomatoes, garlic mushrooms topped with crispy onions.
I'm sure it will be undercooked for many and over cooked for a few but each to there own and I also change depending on mood. Got to say it was epic.
It's a game of chicken, you want to cook them as much as possible, but you don't want them to disintegrate
After first fry at 130c
Put ground nut oil in the pan and fry the fat side for about 6 minutes, remove the steak and clean pan. season the steak and rub some ground nut oil over it. Return to a well heated pan for 2:15 a side, then in the oven at 140c for 5minutes
I'm sure it will be undercooked for many and over cooked for a few but each to there own and I also change depending on mood. Got to say it was epic.
It's a game of chicken, you want to cook them as much as possible, but you don't want them to disintegrate
After first fry at 130c
Put ground nut oil in the pan and fry the fat side for about 6 minutes, remove the steak and clean pan. season the steak and rub some ground nut oil over it. Return to a well heated pan for 2:15 a side, then in the oven at 140c for 5minutes
Soldato
From an older thread:
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!
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!
Associate
- Joined
- 21 Feb 2003
- Posts
- 461
It's all about the quality of the meat. I like a bit of bone on mine (ooer missus!) to keep things juicy e.g. prime rib. Also, don't overcook which is where thicker cut will help. Also allows you to get a nice 'crust' yet be rare in the middle.
Salt and pepper as standard. Add whatever herbage you like - thyme, rosemary, garlic are all good.
All the other tips about the meat at room temperate and letting it rest afterwards has already been said...
Salt and pepper as standard. Add whatever herbage you like - thyme, rosemary, garlic are all good.
All the other tips about the meat at room temperate and letting it rest afterwards has already been said...
One thing that helped me no end when cooking a great steak was purchasing a decent cast iron griddle pan.
Aside from that, having the meat out of the fridge for some time before cooking, and resting properly afterwards really helps as already mentioned.
Aside from that, having the meat out of the fridge for some time before cooking, and resting properly afterwards really helps as already mentioned.
Soldato
Reasonable meat upwards.
Frying pan with butter (NOT margarine).
Melt butter.
Place meat into butter and leave.
Halfway through gentle cooking, turn over, then leave (that means don't move it around!)
When done take out.
You may have done some sides. A particular current favourite of ours is VERY thick gravy with cooked onions and mushrooms, so it just sits on top of the steak when served.
Frying pan with butter (NOT margarine).
Melt butter.
Place meat into butter and leave.
Halfway through gentle cooking, turn over, then leave (that means don't move it around!)
When done take out.
You may have done some sides. A particular current favourite of ours is VERY thick gravy with cooked onions and mushrooms, so it just sits on top of the steak when served.
Each to there own but I like steak tartare and Carpaccio anyway. I would say it's blue, although some may say it's to cooked, due to the large cooked ring. You really should get over the thought and try tartare and carpacccio.
tombrr, you don't know what you're on about! It looks amazing to me.
With you on the carpaccio views Acidhell2, had some terrific venison carpaccio the other week from Cafe Gandolfi in Glasgow. Bloody beautiful stuff.
Raist, yours also looks fantastic inside. Too charred for my liking on the outside, but it's all about the inners really eh?
However, gas BBQ? Poor show!
With you on the carpaccio views Acidhell2, had some terrific venison carpaccio the other week from Cafe Gandolfi in Glasgow. Bloody beautiful stuff.
Raist, yours also looks fantastic inside. Too charred for my liking on the outside, but it's all about the inners really eh?
However, gas BBQ? Poor show!
Soldato
I know the French like their beef very rare, but once I went watching a rugby match and there was this thickset French guy in the carpark eating, with his fingers, a packet of minced beef ... he just ripped the plastic film off and starting stuffing it into his mouth!
nomnomnom hmm c'est bon ça nomnomnom
nomnomnom hmm c'est bon ça nomnomnom
Soldato
I had a steak tonight
Ribeye, medium rare which to me means a red streak then pink to the last few mm. I seasoned it both sides and fried it with mushrooms and garlic in butter and veg oil and basted it throughout.
Then I used the last of the oil and butter in the pan to combine with some coarse grain mustard in white wine for a quick sauce. I used a couple of pieces of thick crusty bread to mop up the sauce/blood.
We should have a yum yum smiley
Ribeye, medium rare which to me means a red streak then pink to the last few mm. I seasoned it both sides and fried it with mushrooms and garlic in butter and veg oil and basted it throughout.
Then I used the last of the oil and butter in the pan to combine with some coarse grain mustard in white wine for a quick sauce. I used a couple of pieces of thick crusty bread to mop up the sauce/blood.
We should have a yum yum smiley
Soldato
I like my steak cooked to varying degrees depending on the cut.
Fillet I would cook as close to raw as possible. I love carpaccio and if I cook a fillet I really just seal it and chomp in.
I possibly prefer a sirloin though. If I have a sirloin I cook it bleu, or really french style "black and blue". In this I like it cooked over the hottest heat possible and nearly cremated on the outside and the inside still moving!
Some steaks though I would have medium-rare to medium. Onglet is a wonderfully tasty piece of meat but needs a little bit more for the fibres to break down.
Fillet I would cook as close to raw as possible. I love carpaccio and if I cook a fillet I really just seal it and chomp in.
I possibly prefer a sirloin though. If I have a sirloin I cook it bleu, or really french style "black and blue". In this I like it cooked over the hottest heat possible and nearly cremated on the outside and the inside still moving!
Some steaks though I would have medium-rare to medium. Onglet is a wonderfully tasty piece of meat but needs a little bit more for the fibres to break down.
Soldato
My current favourite recepie for steak, served with roasted sweet potatoes:
Ingredients per steak:
* Olive oil or ground nut oil (my preference)
* 1 tsp paprika
* ½ tsp ground cumin
* ½ garlic clove, crushed
* 1 steak
Put spices, garlic and 2 tsp olive oil onto a plate and mix well until all spices blended together.
Rub mixture over steak. (I tend to leave it marinade for 1/2 hour).
At this point I prepare wedges but obviously just get ready whatever else you are having steak with.
Grill or fry steaks for 2 minutes on each side for rare or 3 for medium. (Don't forget to let steak rest for a couple of minutes after cooking)
Grab beer, load your plate and fill your face
Ingredients per steak:
* Olive oil or ground nut oil (my preference)
* 1 tsp paprika
* ½ tsp ground cumin
* ½ garlic clove, crushed
* 1 steak
Put spices, garlic and 2 tsp olive oil onto a plate and mix well until all spices blended together.
Rub mixture over steak. (I tend to leave it marinade for 1/2 hour).
At this point I prepare wedges but obviously just get ready whatever else you are having steak with.
Grill or fry steaks for 2 minutes on each side for rare or 3 for medium. (Don't forget to let steak rest for a couple of minutes after cooking)
Grab beer, load your plate and fill your face