Your steak recipes

Masterdog · 11 Jul 2007 at 10:05

I've got a nice bit of rib eye steak chilling away in the fridge. Anyone got a nice recipe to cook the beast? Haven't got any time to marinate it or nething, but I can pick up a few ingredients on the way home from work. Your suggestions will be hungrily received.

Thanks!

MD

PS I haven't got a griddle

krooton · 11 Jul 2007 at 10:08

Steak should be left as is, with the possible exception of a dash of A1 sauce on either side before cooking.

Marinading steak is sacrilege!!

Gilly · 11 Jul 2007 at 10:10

Nothing but salt, with maybe a blue cheese sauce.

Dauphinoise on the side.

JimmyEatWorms · 11 Jul 2007 at 10:15

Sea salt...ground pepper. Get it fried then serve with nice thick chips with a splash of balsamic.

Liverpool-Lad · 11 Jul 2007 at 10:17

Some sweated down sliced onions and peppers on the top is always good too.

Baz · 11 Jul 2007 at 10:20

Naked and rare, that is how a steak should be, leave it out for 30 minutes before cooking and remember to get the pan as hot as you can with a touch of oil/butter in the bottom.

Gilly · 11 Jul 2007 at 10:23

Medium > rare.

gjrc · 11 Jul 2007 at 10:27

Gilly said:
Medium > rare.

it should be medium rare!!!

Baz · 11 Jul 2007 at 10:27

Gilly said:
Medium > rare.

If you are out eating, it depends on the resturant, if I don't know the place, I will go medium/rare as some places cook rare as blue, which is tasty, but I don't like blood on my plate...

At home, its rare all the way, more tender and tasty.

Just trying to persuade the wife as she likes hers cremated.

Gilly · 11 Jul 2007 at 10:28

Cremated is wrong, but blood on the plate is too - and rare = blood on plate.

Baz · 11 Jul 2007 at 10:31

Gilly said:
Cremated is wrong, but blood on the plate is too - and rare = blood on plate.

Rare shouldn't have blood coming out of it, maybe a little, but not as much as a blue steak... You might as well save the gas and cook it with a match

Gilly · 11 Jul 2007 at 10:34

I've never seen a rare steak without blood :confused:

The perfect steak should be slightly pink in the middle, no more

Somewhere between medium and medium rare.

ruffneck · 11 Jul 2007 at 10:35

argh!!

I'm Hungry now!!!

Premier · 11 Jul 2007 at 10:35

Gilly said:
Medium > rare.

agreed, with some chunky chips or even some sweet potato wedges and your all set for a monster meal.

Dolph · 11 Jul 2007 at 10:37

A rare steak you should be able to see blood, but it should not ooze out when the steak is cut into.

As an alternative to the other suggestions (which I do agree with), steak fondue in olive oil is good if you're entertaining.

Baz · 11 Jul 2007 at 10:43

Dolph said:
A rare steak you should be able to see blood, but it should not ooze out when the steak is cut into.

As an alternative to the other suggestions (which I do agree with), steak fondue in olive oil is good if you're entertaining.

Exactly, I have had some rare steaks that I was sure were still alive!!!

By Rare, I mean as you described Dolph

iGiDK · 11 Jul 2007 at 10:48

Take steak out of fridge, couple of teaspoons of teriyaki marinade on each side, leave it for an hour.

Cook as desired, serve with course ground black pepper and a little knob of butter on the top - job's a good 'un :cool:

(I'm hungry now...)

monkeyspank · 11 Jul 2007 at 10:48

steak au poivre if you fancy something a bit different.

i have fillet steaks on their own with a tiny bit of dijon mustard.
or sirloin sometimes marinated briefly in a little bit of soy sauce, with chopped garlic and pepper pressed into it.

elevenseventysix · 11 Jul 2007 at 10:52

My steak recipe...

1) Prep: Make up a small cup of gravy beforehand. Make sure the mixture is extremely thick - not runny, but very thick so that if you're spooning it out it runs slowly off your spoon.

2) Heat a pan large enough for the meat to max. Whilst heating up the pan on the hob, sprinkle a healthy amount of salt evenly on the surface of the pan.

3) In the other hand, pick up a knife with a generous amount of butter (enough to technically butter one side of your steak).

4) As you're putting the steak in the pan, place the butter down onto the pan at the SAME time UNDERNEATH the steak. This makes sure the steak doesn't stick to the pan.

5) Turn the steak at regular intervals, and after a couple of minutes add the gravy you preprepared earlier. It's not supposed to be a 'steak in gravy' dish, so don't use too much of the gravy. It's just for flavour!

6) The steak wont take long to cook, so when it's a minute or so away from being to your liking, add some fresh cut bread (not pre sliced bog standard bread - nice tiger loaf or something) to the size of your steak to the pan. Fry in the gravy residue until cooked like toast.

7) Serve the steak on the bread bed, with potatoes, chips, whatever you like! But def with onion rings!!

Gaijin · 11 Jul 2007 at 11:08

What a brilliant thread. Steak will be the cause of my death - just love red meat too much!

I usually cook in butter with salt, pepper and some steak seasoning too if i'm feeling fancy.

Peppercorn is a fantastic side especially if you are like me and buy a bigger steak than you are capable of - helps you go that extra mile (mouthfulls!)