Cooking Steak 101
don’t grill unless you’ve got a gas flame grill that gets very hot indeed. fry, oil the steaks not the pan, very hot pan, depending on thickness 3/4 mins each sides. salt after cooking, last 2 mins of cooking add butter to the pan and baste.
thread closed, no ifs or buts.
EDIT: for a quick sauce, after cooking steaks place on plate. pour off excess fat from the pan, add a spalsh of brandy, stir, geting all the bits off the pan add a bit of beef stock. reduce quite a bit, add some double cream and herbs if you want, season to taste.Posted 6 years agoGrahamSSubscriber
Grill??? Fry it.Posted 6 years agolungeSubscriber
I use a skillet, heated until smoking hot, 2 mins either side (maybe a little more if they are very thick), rest for 5 mins, that will cook them medium rare.
I think 2 mins under the grill, even up close and on high, will be a good bit less than well medium well, medium rare at best I would think unless they are very thin steaks.
Comments for good steak that is cut at around 9oz in weight.Posted 6 years ago
mostlyright, take steaks out fridge 30 mins before cooking, oil steaks, rub salt and pepper into them, Pan as hot as possible, throw in butter then place steaks on pan 3-4 mins per side, leave to rest for 5-10 mins after cooking. Serve.
salt draws moisture out of food, always salt meat after cooking.
throwing butter in so early will burn the butter.
OP – olive oil is perfectPosted 6 years agojoolsburgerMember
I use a skillet and like my steaks blue. So minimum of oil rubbed onto steak, skillet heated till smoking, steaks on for maybe a minute or two a side depending on thickness – I season afterwards, leave to rest is V important. if you like rare steak if you put your tip of your thumb and index finger together and press the heel of your palm a rare steak will feel like that when it’s ready, middle finger = medium and so on….Posted 6 years ago
Many methods work well to fry it – there’s no ‘right’ way.
The method I find works for me:
– Leave the steaks out a while to reach room temp (particularly if you like a rarer steak – you don’t want the middle to be ice cold)Posted 6 years ago
-grind a bit of salt/pepper over the steaks.
-heat a pan as hot as you can using something like groundnut oil that can take high heat.
– once the oil is smoking a bit, put the steak on and turn the heat down to medium/high.
– Cook for 2 mins each side unless you want it properly rare in which case 1 min each side
– Cook for a further 1 minute each side per 2cm thickness for á point(not rare, not cooked through – medium I’d call it)
– Take the steak off the pan and leave to sit for a few minutes (don’t let it get cold though!) during which time, if you want, add some red wine to the pan, scrape and pour off as it’s getting thick – perfect for tartinage (soaking up with french bread 🙂 )FuzzyWuzzySubscriber
It’s like scones and tea, there’s different ways people argue about but they all give the same result :p
Contradictions I’ve noted (between top chefs etc.):
Some say salt the steak before cooking, others say don’t (as it draws out moisture)
Some say rest after cooking, some say serve straight away
Some say a little oil in the pan, others oil the steak
I’ve tried it all and the only real difference I’ve noticed (assuming the same quality of steak…) is how long you cook it for – which is entirely a personal choice. I don’t even really agree with the ‘the pan must be red hot’ thing either, I get why you wouldn’t want to put it in a cold pan and gradually heat it but seems to make little difference to me if the pan is just ‘hot’ vs ‘hotter than hell’.Posted 6 years ago
CharlieMungus – Member
3 to 4 minutes each side!!!! are you crazy??? You’ve got good steak and you’re going to cook it for 8 minutes?
I’d tend to agree but then I like mine proper rare. Mrs Clubber likes it á point and that’s 5 to 6 mins cooking time in total for most normal thickness steaks IME. Still different people like different things. My inlaws like well done so I’ve tried to get it timed just right that it’s cooked through (eg not red) but not dried out.Posted 6 years agoCharlieMungusMember
make little difference to me if the pan is just ‘hot’ vs ‘hotter than hell’.
That may well be the case if you’re going to cook it for 8 minutes. If you are cooking it properly, then you want the outside to brown up / sear without too much cooking going on in the middlePosted 6 years agopjt201Member
what i’d do is take one cool box, fill it full of water at 52 degrees c, put the room temp steak in a zip lock bag with a bit of rosemary and garlic. seal the zip lock bag while squeezing as much air as possible out of the bag. pop the steak in the bag in the cooler. put the lid on. leave for an hour (you’d be surprised that my cooler lost only 0.5 degrees c over this time). 10 mins before you want to eat it put a griddle on the stove as hot as it will go, wait 9 mins, take steak out, flash it on the griddle for 30 secs a side. leave to rest for about 2 minutes then eat.Posted 6 years agoThe Southern YetiMember
Do them ‘blue’ or at worst ‘rare’ if you don’t want to ruin them.
Take them out of the fridge long enough that they are room temp throughout before cooking them.
Look for Heston’s Tagliata recipe on the Waitrose website.
If you cook them medium you might as well have bought Tesco Value!Posted 6 years ago
pjt201 – Member
what i’d do is take one cool box, fill it full of water at 52 degrees c, put the room temp steak in a zip lock bag with a bit of rosemary and garlic. seal the zip lock bag while squeezing as much air as possible out of the bag. pop the steak in the bag in the cooler. put the lid on. leave for an hour (you’d be surprised that my cooler lost only 0.5 degrees c over this time). 10 mins before you want to eat it put a griddle on the stove as hot as it will go, wait 9 mins, take steak out, flash it on the griddle for 30 secs a side. leave to rest for about 2 minutes then eat.
Or just sousvide it if you’re going all fancy 🙂Posted 6 years ago
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