[Closed] A singletrackworld favourite - STEAK

This thread is useless without you bringing this to me now.

fillet steak presumably? cut as think as your forearm. lovely.

Although a properly grilled Ribeye can be very satisfying.

3 minutes!!! THAT'S BURNT

Groundnut oil is preferred as it can deal with higher temperatures. Olive oil will probably burn.

fillet steak presumably?

Although a properly grilled Ribeye can be very satisfying.

ribeye is amazing when cooked properly.

This thread is useless without you bringing this to me now.

Fillet is a steak for the ladies. Men eat sirloin.

Cooking time? Make sure it's not beyond the help of a good vet.

3 minutes!!! THAT'S BURNT

i don't want blue or rare. medium rare fine for me.

thanks surfer groundnut oil it is then

Call it what it is: peanut oil.

Fillet is a steak for the ladies. Men eat sirloin.

Real men eat both, T-bone 😈

BlingBling, I disagree. Fat Americans eat t-bones. Proper chaps eat sirloin.

😉

I'm an entrecote man myself anyway

Quit flipping that damn steak, just grill one side then turn it over and do the other!

Steak requires cooking?

Fat Americans eat t-bones. Proper chaps eat sirloin.

😆 thats the funniest thing I've heard on here for a while.

One day I'll dare to try it...
[img] [/img]

CK, that looks sublime....! Had a tartare the other day in a French place in Covent Garden. Parfait!

Men eat sirloin.

Real men eat rump.

Ok, perhaps I'd better re-phrase that slightly..........

whilst we are on this subject, how many of you actually do your steaks blue. I understand rare but prefer medium rare, but blue na thats not for me. So is it all talk or do some of you actually enjoy a blue sirloin.

It's just the thought of a combination of raw egg and raw meat seems like the perfect food poisoning combination!

I had steak tartare once, in a michelin-star place in France. It made me feel very queasy, and I didn't even think it tasted that nice. The worst thing about it was that I proved the snobby French waiter right(who thought that I wouldn't want it, he probably assumed I didn't know what "tartare" was).

Back home, it's sirloin for me, and it must be from a good butcher. But don't keep flipping the steak - cook each side once only, so you get a lovely crispy outer, but still red in the middle. And make sure it rests for at least 5 minutes before eating.

MTFU coffeeking

get down to a decent butcher and tell him what you are going to do with the steak. You need somewhere they properly know about the beef they are selling, look for places with the herd number and farm name advertised openly.

as for food poisoning in eggs, you'd have to be extremely unlucky if you bought them from a trusted source. 0.005% of eggs contain it and the chances of then catching it are even slimmer IIRC

raw steak is fantastic for your digestion, i ate it three days on the trot (no pun intended) in Brussels once and had the best poos i've ever produced 🙂

Chop his horns off and wipe his ass and bring him out here!
Whats with the butternut nonsense?
Thick cut chips. Fried onion. Fried eggs. Buttered tiger bread.
[i]That[/i] is why I could never be a vegetarian.

I had steak tartare once - completely underwhelmed!

"Wipe its arse, and show it a candle..."

How steak should be cooked on a Braai.. 😀

[i]Chop his horns off and wipe his ass and bring him out here!
Whats with the butternut nonsense?
Thick cut chips. Fried onion. Fried eggs. Buttered tiger bread.
That is why I could never be a vegetarian. [/i]

Backhander speaks the truth.

one of the best steaks I ever ate had a slightly caramelised outer - do people put sugar on sommat on the outside sometimes?

What's your best way of seasoning a steak?

a little butter in the pan for caramelisation

Crack some black pepper on him.

yeah, mine are always scarred surface and seasoned with S&P and olive oil, but I'll try groundnut oil and a little butter next time.

backhander is a man after my own heart.

Ribeye here everytime... don't give a toss whether I'm supposed to have sirloin or rump, ribeye tastes too good.

Sirloin or ribeye, never rump - it just doesn't have the flavour. Fillet only if it has a decent rich sauce.

Sugar on a steak, no that sounds terrible I hope people don't. Flipping more than once, nooo leave it be don't mess with it. The more times you lift it to try to flip it you are reducing the temperature.

Get the pan hot and lightly oil the steak rubbing over the steak and then season once its in the pan. The pan needs to be smoking hot, preferably a griddle pan.

Favourite potatoes for with it....it has to be a garlicky pomme dauphinoise.

I hear ya zippers, ribeye every time for me.
Sirloin and fillet are lovely and tender but lack the flavour of ribeye.
Ribeye and rump are the tastiest because they're form parts or the mooer which get exercise. This also makes the meat slightlier tougher. I learned that from heston whatisface who poisoned a lot of people recently.
Edit, Doms right - get the badboy smoking proper before letting it "lick" the meat.

Where's Ton he must have a steak or two

how many of you actually do your steaks blue. I understand rare but prefer medium rare, but blue na thats not for me.

I like proper medium rare (red middle that is warm) but I find that in many UK restaurants you have to ask for it blue/rare to get medium-rare/medium.

I suspect this is less the fault of the chefs and more due to punters sending back their medium steaks because "it's still a bit pink in the middle". 🙄

This thread has made me write "steak" on my shopping list for dinner.

Chips, fried egg and gravy. Yum.

I like proper medium rare (red middle that is warm) but I find that in many UK restaurants you have to ask for it blue/rare to get medium-rare/medium.

Yes, so you order it blue, and then find the one restaurant that cooks it properly, so it's then underdone!

In France, "a point" seems to equate to what I would call medium rare.

gravy

Fillet for me and then Sirloin, medium rare best with chips, mushrooms, grilled toms and onion rings.

Ribeye is ok but not great Rump is for cooking in something.

Chips, fried egg and [b]gravy[/b]

tails - yes gravy, it's the way I was brought up.

It's never quite the same when I have steak out at a restaurant.

I agree with Domino, apart from the potatoes. It's got to be chips with steak. Bit of watercress goes nicely too. Shame I've just done the shop 🙁

Awful lot of wasted animal life going on here. Everyone I've convinced to go blue hasn't gone back - although they were initially squeamish...

Anyway - sirloin or rib eye (fillet deserves a different approach)

HOT griddle, no fat.
For sirloin, hold the fatty edge onto the heat until nice golden brown colour or being licked by flash flames from the gas ring

Then, 30 seconds per side on the heat of the griddle.

Result, perfectly cooked steak - fat nice a browned, meat sealed, but cold (blue) in the middle. This preserves the melt in the mouth qualities of steak and prevents over cooked chewiness.

Always fancied steak tartare...

... and once worked with a driller who used to eat raw liver from his lunchbox!!

Yes, so you order it blue, and then find the one restaurant that cooks it properly, so it's then underdone!

Yep! And then you become one of those people that sends back a perfectly correctly cooked steak and the cycle continues.

Actually these days I only order steak when I think it's a decent restaurant that will do it right. I've had too many grey old shoe leather steaks to bother risking it in other places.

amen grahams

in a good restaurant i will order steak blue or rare depending on my mood, it takes a lot for me to trust steak tartare or similar on a british menu though

also a BIG fan of carpaccio

hmmm medium rare with small oven roasted potatoes, sweetcorn and Bearnaise sauce.......or just go Swedish plank steak.

Actually these days I only order steak when I think it's a decent restaurant that will do it right.

Some pubs sell a steak dinner for less than it costs me to buy the raw ingredients, which tells you everything about the quality you're likely to get!

I only have it at home: my butcher sells top quality Aberdeen Angus pinbone, and I cook it exactly how I like it. I find that once the steak starts to feel springy to the touch, it's done medium rare.

I did have it blue once, I didn't like the texture at all. If medium-rare steak is chewy, it's either rubbish steak or cooked badly.

I like the way the Japs do it as well.

Can't remember what it's called but you sit around the table which is essentially a big stainless steel table that's also the hotplate/hob? (can you tell I don't cook?!) and the chef cooks it in front of you with a few slithers of garlic and assorted trimmings.... melt in your mouth yummy_tastic!

Wrap in foil, cook in oven for at least 2 hours (60C) then as rkk01.

[i]I find that once the steak starts to feel springy to the touch, it's done medium rare.[/i]

Yup, there's a method in which you use the palm of you hand to judge how a steak is cooked.

Found a nice description of it, it's what I use.

-For a rare steak: Squeeze the pad at the base of your thumb. It should feel spongy and offer very little resistance.
--For a medium steak: Press on the middle of the palm of your outstretched hand. It should feel firm and snap back quickly.
--For a well-done steak: Squeeze the base off your small finger. It should feel very firm, with almost no give. However, Morton’s chefs strongly advise against cooking beyond medium, noting that doing so is likely to dry out the meat and rob it of its flavor and tenderness.

[i]Wrap in foil, cook in oven for at least 2 hours (60C) then as rkk01. [/i]

BANNED!

I like the way the Japs do it as well.

Can't remember what it's called but you sit around the table which is essentially a big stainless steel table that's also the hotplate/hob?

Teppanyaki

Yup, there's a method in which you use the palm of you hand to judge how a steak is cooked.

Or your face. Use your index finger to press your cheek (feels like rare steak), your chin (medium) and your forehead (well done).

David_r - you mean tepenyaki (sp.)

Carpaccio, yum good one mrmw - I first had it in France, aged 13 and everyone looked on in horror and I ate every last morsel of food on my plate. Delish.

Fillet for me every time, very rare, with hand cut "jockeys whips", grilled mushroom, fresh pea and a drop of English mustard (why mess with a classic)

Beef carpaccio is my favourite food, although bizzarely I've never eaten steak tartare. Should really do it for myself. Agree that when ordering steak in a restaurant you've no guarantee they're going to cook it properly, so I don't order it. I will always ask for steak bleu in France because you know it's going to be right. Don't always have it super rare though, I find it to be a sliding scale between flavour and texture anyway so you can't ever cook the perfect steak 🙁 Maybe the answer is to have a couple 😛

The method I use for determining how well the steak is cooked is to use the fleshy part of the base of the thumb.

Touch your thumb to your each of your finger tips in turn - gently, apply no pressure. The 'give' in the thumb matches that in your steak.

First finger is Bleu
Second finger is rare
third is medium rare
fourth is [s]ruined[/s] medium.

When my steak is resting I put a chunk of butter on it. Steak soaks it all up.

i'm drooling

For the BBQ

Couple of nice size Sirloins.

Lightly brush both sides with Olive Oil.
Sprinkle on some dried Chilli Flakes
Then coat with Ground Coffee of your choice.

Coffee seals in the juices, chilli flakes give it a little kick.

Serve with this.

Take 3 Sweet Potatoes and Slice into 5mm thick "crisps"
In a saucepan, melt a nice chunk of butter, stir in a healthy dollop of honey and some Chilli infused Olive Oil.

Coat the crisps in the sauce and bung them on the BBQ with the steaks. Careful not to burn them.

Oh yeah.

coffee on a steak interesting. Where'd you learn that? It doesn't flavour the steak with nescafe I presume.

nescafe is not coffee!

never heard of that idea either!

i like to flip my steaks, purly for the nice crosshatch look. I ALWAYS do mine on the gas barbie so I can get some decent heat without smoking the house down!

Must have the best Blue cheese you can find on it, i'd go for Gorgonzola myself.

jesus man do not ruin a steak with cheese!

just had it knuummp! 😛 was very nice looked a little over cooked but felt and tasted right. the butternut squash was reet good the peas got swapped for mushrooms

not Nescafe, proper ground coffee.

Steak has a certain edge to it that works well with the chilli flakes but it doesn't taste of coffee.

One of my friends from the deep south taught me that, Cowboy recipe apparently. You can add ground Cardamon as well but I've not tried that.

Has to be on a grill though, don't fry it.

Just about to cook mine, sirloin, 1 inch thick left out to warm to roomish temp, pepper and salt both sides, v hot pan, ground nut oil, 1 min 45 tops depending - each side, probably less, rocket salad with parmisan shavings, thick cut chips with a dijon, garlic mayo...love it

Usually have two a week but have had 5 before now...man oh man
soooo nice

and a bottle of excellent red naturally......

Sounds great. I don't think so much red meat is healthy, though!

Rib eye - Blue (and I mean Blue, smoking hot griddle pan) - Bought here http://www.pjdale.co.uk/

There is nothing better.. I shall go there in the morning.

Just had a lovely sirloin, lots of cracked black pepper, olive oil and sea salt. Delicious. Had carpacio once in Florence - tasted amazing but the smell of blood was a little off-putting.

What's the science relating to 'resting' steaks? Should they be rested on a rack, a warmed plate?

mmmmmmmmmm even though I have just eaten one I want more.

Usually have two a week but have had 5 before now...man oh man

i can understand the freek in your name now, there are many other nice types of food. still i like your style on the parmesan.

rocket salad with parmisan shavings

If MrsMM saw this thread she'd be breaking into the local butchers now.... we're spoilt - one village, two bliddy good butchers 😀
bless her she has shown great patience in educating me from my 'cook it through, then cook it again to be sure' ways - whilst she is a fan of the 'take it's horns off, wipe its butt and put it on a plate' school of steak, I am now a medium - rare man - no plans whatsoever to go redder than that though....

Have to report though, still partial to a touch of HP on the side......
I know, I know, set the alarm for dawn... I'l present myself to the firing squad... 😉

You can't beat a genuine Fillet Steak Rossini (foie gras, black truffles, maderia etc) The first time I had one was an absolute revelation...