Your steak recipes

Gilly said:
The perfect steak should be slightly pink in the middle, no more :) Somewhere between medium and medium rare.
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Cut the horns off and serve it. Cooking it any more than blue is cremating it. I have terrible trouble digesting it once it has been cooked to the "slightly pink in the middle" stage. Besides, if you have it blue with the juices running out of it you have something to mop up with your chips :)

I do still maintain that the absolute best way of having beef steak is as part of Alberta Beef Dip (or a variation on that theme) - the way I have it is with blue (or at most very rare) steak sliced very thinly and stuffed into a crusty white bread roll, dipping it in proper gravy (i.e. not Bisto crapola). Delicious.
 
JRS said:
Cut the horns off and serve it. Cooking it any more than blue is cremating it. I have terrible trouble digesting it once it has been cooked to the "slightly pink in the middle" stage.
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Eurgh. Dirty ********!

We've progressed past being nothing more than wild animals :)

To top it off you ruin your chips by making them soggy! Infidel.
 
tbh to say the nicest thing was a bit strong but for a quick easy meal then you cant do much wrong. A steak in a pan with some sauce doesnt do it for me i like to do something a bit more creative. But its each to there own anyway
 
JRS said:
Cut the horns off and serve it. Cooking it any more than blue is cremating it. I have terrible trouble digesting it once it has been cooked to the "slightly pink in the middle" stage. Besides, if you have it blue with the juices running out of it you have something to mop up with your chips :)

I do still maintain that the absolute best way of having beef steak is as part of Alberta Beef Dip (or a variation on that theme) - the way I have it is with blue (or at most very rare) steak sliced very thinly and stuffed into a crusty white bread roll, dipping it in proper gravy (i.e. not Bisto crapola). Delicious.
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My stepdad likes his steak blue scary to watch him eat it lol.
 
Gilly said:
Eurgh. Dirty ********!

We've progressed past being nothing more than wild animals :)
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I apparently haven't, given that my system can't cope with beef being cooked any more than 'very rare indeed'.

Great fun when I'm in France*, as they expect les Anglais to ask for their beef well done. To hear an order for 'bleu' nearly always throws them a curveball :)

Gilly said:
To top it off you ruin your chips by making them soggy! Infidel.
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Depends on the chips, and how you cook 'em. It's possible to keep them from turning into mush.

***edit***

* - actually, I tend to get this in Northern France more than the rest of the country. Once south of, say, Chartres I don't tend to see any raised eyebrows at an order for blue steak.
 
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Nelson said:
You're eating in the wrong places then. A rare steak should be pink throught the middle 4/5 or 3/4, the juices should be pink but there will be no 'blood'. If there is actual blood the meat hasn't been hung properly or at all.

Good steak, salt & pepper one side, that side down into a very hot cast iron pan for 2 minutes,season the other side, sear the edges, onto side 2 for 1-2 minutes. The steak should still be quite soft to the touch, if its firm & tight you've overdone it.
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That is quite true.. there shouldn't be "blood" coming out of a rare steak... like Nelson said it hasn't been properly hung if this is the case... lots of yummy juices = good but blood = no. This should be reserved for blue steaks...
 
Everyone see's blue steak as bloody pieces of meat, if you get good steak, which has been hung you can have 2/3" thick fillet steak without blood.

Your general steak from asda won't be that good, aswell as most butchers are low quality, it takes a lot to find a good butchers.

KaHn
 
KaHn said:
Everyone see's blue steak as bloody pieces of meat, if you get good steak, which has been hung you can have 2/3" thick fillet steak without blood.

Your general steak from asda won't be that good, aswell as most butchers are low quality, it takes a lot to find a good butchers.

KaHn
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Totally agree...I'm quite surprised how many people are saying that rare, and 'blue' steaks are bloody - They're not if it's good meat!
If you are buying meat always look for nice marbling. This is very important as it keeps the beef moist and gives flavour.
Remember with good quality beef you are generally always better to have it slightly underdone than overdone - And always, always REST your meat for 3-5 mins. This lets the meat relax and is particularly important for joints and rump.

ASDA though do very good beef compared to other supermarkets. I would say that their basic beef is better than most others. I would say Tesco is the worst by far. Bloody and tasteless rubbish.

If you want a feast get a whole rib of beef (for 2 people). Rick Stein and Jamie Oliver do very simple, honest recipies which are excellent.
 
KaHn said:
Like I said you don't need to **** around for an hour to cook something nice, you just need to know how to cook something better than curry.

Sorry putting good beef in a curry is just wrong! Good meat shouldn't need anything added to it, bad steak should be thrown into a hot pot/stew really bad meat should be used as stock for a soup.

I finish work generally after 9-10hrs, go home and knock something up quickly, but I would never say its the nicest thing I have eaten, the other night I had marinated some chicken breast in beer BBQ sauce, got home turned the over on, wrapped the chicken in some parma ham and cooked it till it was done, placed some dutch gouda in thin slices on the top and waited till it melted, ripped some salad leaves/ chopped spring onions and celery with a basamic vineger dressing while I waited for the cheese.

Put on plate and serve. cooking time 40min-1hr prep time about 5 min at most.

KaHn
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putting any beef in curry is just wrong, since when do hindus eat cows?
 
Went to a resturant last week where the steak came raw with a hot marble stone at 440 oC. You chopped a bit off the steak, put in on the stone until you were happy it was how you liked it then ate. Just a bit of sea salt and fresh pepper

fantastic
 
To be honest, pepper on one side nicley seared in a hot pan nice and rare served with some nice fat chips and horseraddish........ perfection ;) !

Edit: we get our steak from a farm shop, t bones that weigh a good 2 or 3 pounds, no blood and really juicy tender steak, we payed 27 quid for 3 steaks but it was well worth it :D
 
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My Fav recipe:

Use Ribeye that holds firm and has a good eye of fat on it and a nice fat marbling running thru.

* lightly Cook a clove of Grated garlic in a pan with 2 knobs of butter. Then add a sprinkle of finely chopped parsley and a grind of black pepper for 10 secs or so and then pour into a small bowl containing 2 more knobs of butter (add a little salt if it is unsalted butter) and then smush together until it is a smooth melted butter paste and place in the fridge to set.

* the steak should have been seasoned well with salt and pepper (i normally do it in the morning to cure slightly) take it out of fridge and let it get to room temp (1/2 hour) fry on medium high heat to slightly rarer than your liking, adding a small knob of butter 1 min before the end and spoon it over the steak as it browns. set aside to rest under foil for at least ten mins.

* de-glaze the pan with a touch of balsamic and water and pour the (thick) sauce over the steak.

* drop the steak into the hot pan for 5 secs on each side and then place on a plate and quickly put on the now set garlic parsley butter (the quick heat on the outside of the steak melts the butter while not affecting the now well "sat" and tender meat).

* serve with garlic and thyme sauteed Potatoes and a good helping of crisp green veg (this convineces people that what you are eating is, in-fact healthy) and Devour at will.

p.s. if you rest any well hung rare steak, there shouldnt be much if any blood on the plate. and if there is- just forget that its blood and concentrate on how the juices tastes, (Which is GOO-OO-OOD).
 
KaHn said:
Everyone see's blue steak as bloody pieces of meat, if you get good steak, which has been hung you can have 2/3" thick fillet steak without blood.

Your general steak from asda won't be that good, aswell as most butchers are low quality, it takes a lot to find a good butchers.

KaHn
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True, it's hard to find a good butchers. Haven't managed it around here yet. The best steak I've had in a while was actually from Tescos and was a finest fillet steak, which had been hung and vacuum-packed. I thought it was a bit strange, but it tasted lovely and stood up to being cooked very rare.

If I order a steak from a restaurant in this country, I'll always go for medium rare -- that way if they overdo it, it's likely to still be a bit pink in the middle, and if they underdo it then it won't be raw!

No sauces with steak for me these days. Just salt and pepper then into the griddle pan for a few minutes, then left to rest for a few minutes more.
 
yum yum

I think an absolute for steak is, juicy Medium-Rare, red juices are fine.

Salt and Ground Black Pepper are the normal for me and (maybe) a very small sprinkle of dried chilli flakes (prior to cooking and depending on the rest of your dish)

Simplicity is often perfection.

another preference:

If its a thick steak, 30 seconds on the highest heat (both sides with good olive oil) will sear in the juices, then you can bake it with (semi baked vegetables) and a good knob of butter on top (maybe also bake some thick slices of onion on top - for a sarnie)
no more than 15 mins.

JUST DONT OVERCOOK IT - Leather City.........

I am bloody starving now :)
 
Another medium-rare fan here, although personally I prefer a decent bit of Rump steak beacuse it has way more flavour than Sirloin or Fillet!
 
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