This evening my veggie wife is out and my veggie kids are going to bed early leaving me free to have a STEAK.

STEAK.

STEAK.

STEAK.

STEAK.

STEAK.

STEAK.

How do you cook yours?

griddle pan, hot as poss, minute each side.

Me and the boy do this sometimes – http://www.kamikazecookery.com/films/2 – with a vacuum cleaner, plastic bag, slow cooker with an oven thermometer. Though we don't use a blowtorch, just a very very very hot pan.

Take it out of the fridge a few hours before you cook it. Plenty of heat and rest for at least as long as you cook it.

as people said, get it out early, i marinate it in bit of oil,pepper rosemary and smashed up garlic for a few hours.

if its thick like a fillet, griddle pan, very hot for 1/2 mins each side, then into an oven for 5 minute, rest for 10, sprinkle a bit of good salt on it. if its sirloin or rump just griddle it for a 2/3 mins each side, depending on thickness

gave up on the link brant before they bored me to death – any chance of a summary northern stylee….

1/2 1/2 alove oil and butter in a heavy frying pan with a few whole garlic cloves (just to add a touch of flavour don't crush or chop them you don't want to overpower the flavours with garlic)

Rub some salt and fresh ground black pepper into the steak, then quickly brown each side and throw the frying pan into a hot oven for around 5 mins, (depending on thickness and how well done you like it. Personally I like it well done if I wanted to eat raw beef I would walk into a field and bite a cow.

Very hot pan then turn to medium heat just before you add steak, cook 2 mins each side without moving it at all in between

For rare, that's it – leave to rest for five mins

For medium do another minute on each side for every 1cm thickness.

For well done, well I've got some old shoes you can eat 🙂

Cast iron pan as hot as possible, on the biggest burner you have.

I have used Warton's style too. I think resting for as long as you can is the key too.

according to my mother whom i have been living for for 6 weeks – a steak should be done on a low heat for about 3 weeks till its like shoe leather on the outside and red on the inside ….. (this is when i said can i have mine rare please)

i was shocked to say the least – but ill let her off cause shes my mother

any chance of a summary northern stylee….

Vacuum pack the steak in a plastic bag.
Put in water bath to cook for an hour (I think) in 55deg C water.
Then burn the outside with a blowtorch/hot pan.

Suddenly the roast veggies and pasta for me tea doesn't sound so exciting…

Roast veggies and steak? Yummmm

Brant… it's called sous vide, and is an excellent way of cooking all sorts of different meat.

We've recently discovered that our deep fat fryer temperature control goes down this low and is perfect for doing it.

Hot pan, butter, fry to your liking, serve, a little creme fraiche in pan, mix with juices, ground black pepper mixed in and artistically dollop on top/around steak. Ultimate fast food!

Don't salt it before you cook as it will encourage moisture out of it. Very hot pan or BBQ, slight rub of oil and ground pepper cook on one side for a period which depends on thickness and required rarity. Of it's as soft as your. Cheek to touch that's about medium rare. Rest for 10 mins at least somewhere warm. It's the resting more than the cooking that does it.

Teagirl – that sounds ace

I rest it wrapped in foil, at least the juices lost are trapped and make a nice "jus" :rolleyes: (i.e. gravy).

Plenty of pepper before cooking but no salt until on the plate (thought it helped meat to lose mositure, cooked or not).

Smoking gridle pan with meat only moved the once (to flip over). Bit of light pressure with a fish slice / pallete knife so it's all in contact with the ridges of the pan.

Agree about taking it out of fridge first too, let it watm up a bit.

Knob of butter in the pan and rest when you're done cooking.

Côte de boeuf.

hot pan, a little oil, big kob of butter, some thyme, garlic cloves (cracked with skin on) baste alot with the butter in hot pan, chuck in oven for about ten on both sides, take out, baste again with some more thyme sprigs like a mofo cut and serve on a huge plate with fresh Bearnaise sauce watercress & pomme frites

Christ spoiling a good steak with garlic and Rosemary, get a new butcher.

Season before and then good girdle pan nice and hot. Cook to taste. Rest.

i marinade mine in coca cola (yes it really does work!) for 20 mins or so the coke softens and tenderises the meat and adds a little bit of sweetness to the flavour..

and then cook in butter in a VERY VERY hot griddle pan until its done to my liking..! then leave it to rest for about the same amount of time..

bung some butter with some mixed herbs and garlic in the microwave till its melted.. mix up.. pour on.. nom nom nom!

serve with big fat chips and and ratatouille made from veg from the garden 😀

Montreal steak. Mmm.

2 tablespoons paprika
2 tablespoons crushed black pepper
2 tablespoons kosher salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon crushed coriander
1 tablespoon dill
1 tablespoon crushed red pepper flakes

like teagirl except chuck in some smelly blue cheese as well. Nomnomnom

i marinade mine in coca cola (yes it really does work!) for 20 mins or so the coke softens and tenderises the meat and adds a little bit of sweetness to the flavour..

Jesus **** Christ!

funkynick – Member
Brant… it's called sous vide, and is an excellent way of cooking all sorts of different meat.

We've recently discovered that our deep fat fryer temperature control goes down this low and is perfect for doing

We recently bought some venison steaks, and they came individually vacuum sealed in plastic bags.

I cooked them for about 10 – 20 mins in the baby bottle warmer we had out on the side, then finished briefly in a pan with butter and thyme.

Absolutely fantastic, well worth a go!

after resting, drop onto freshly ground black pepper
hot pan with butter or butter/olive oil mix for as long as you like all depending on thickness
out and into a hot oven for a couple of mins while you chuck splash of brandy into the pan
set fire to it and flame off
small carton of cream in pan for a minute or so
pour over steak

maybe
– some crushed garlic and some mushrooms in the pan for a couple of minutes before the brandy/cream carry on

Heavy griddle pan, groundnut oil for cooking, and dont press and prod it as its cooking, trust your timings, and I take mine from the heat just slightly under cooked what I like, as I find it continues cooking just slightly after you take it from the pan. Job done, I am bloody starving now ! Thanks a bunch 😉

You've all missed the point….

Get the best steak you can. If you're cooking thin pish from Asda Basics range none of the above will help.

Get your butcher to cut a thick steak – proper thick steak. Dry aged if possible. You need to start with the best for it to be good after cooking.

No clearly were wrong you have to soak it in coca cola or drown it with pointless garnish.

personally I hate griddle pans for all but bread, corguettes & aubergines you can't beat pan frying where steak is concerned.

as for sous vide: cook an egg in its shell 60degs 40 mins

If you're cooking thin pish from Asda Basics range none of the above will help.

Someone did mention flaming a pan. Setting fire to an Asda steak is probably all its good for.

Cooking it? Sacrilege! Whack it on a bit of wood, crack an egg on it, get a fork and dig in.

(optional: put little piles of random food around the edge)

That looks like a Bushtucker Trial.

That just reminded me of the Fumee restaurant in Les Arcs, they do the best steak tartare i've had. In fact they use an open fire so their cooked steaks are great too.

Griddle pans and coca cola. Unbelivable

Buy good rib eye steak, ensure its been hung.

Olive oil and pepper to taste

Hot flat pan, cook both sides to seal in the flavour.

Cook for a further 30 seconds to a minute on each side

Rest for up to 10 minutes

Serve with chips, flat mushrooms, onion and tomatoes

i was going to say that there needs some capers thebunk but then I noticed them top left. Where do you get capers that size?

Fellow STWers please suspend advice giving. I have just learned from HtS that the steak to be cooked this evening is in fact a rump that has been "in the freezer" for months.

Sorry you've all wasted your time and tips.

HtS – if you've any respect for your fellow forum hounds, go and buy a nice big fresh ribeye, sirloin or fillet.

Keep your rib eye thanks. Sirloin and fillet for me.

Frying pans are for eggs.

Where do you get capers that size?

The eggyolk is from a Wrens egg…?