Thaw it well and pat it dry, it'll still be good if it's cooked right.

Can't stress the hot pan element enough. I've got an electric hob and the pan goes on it and the heat is turned up to maximum and left that way for 15 minutes before the steak goes near it.

Oil the steak not the pan

Don't season it until just before you put it in the pan

3 minutes each side

Done

Thanks for patronising me there Derek. 😉

May I suggest that you go and #### yourself on a masonry chisel.

15 minutes

either your hobs are sh!t or that pan is far too hot.

yeah… medium heat griddle pan for me every time.. all that 'hot as you can get it' stuff is just 'ready, steady.. COOK!' propaganda and is quite revealing..

Smash with hammer, mix with finely diced raw onion and parsley. Serve with a bottle of claret.

The patting dry bit is really important. Wet with oil is fine, but water/blood/cowjuice prevents browning.

medium heat griddle pan for me every time.. all that 'hot as you can get it' stuff is just 'ready, steady.. COOK!' propaganda and is quite revealing..

the longer you cook meat on a hob the more moisture evaporates, turning your steak into a dry piece of meat. high heat, very quickly and then low heat for a few minutes to just finish cooking it, then rest for is the way I was taught when I was a Chef.

either your hobs are sh!t or that pan is far too hot.

Pan cost £90

Heston's tip to get the pan on for 15 minutes at full blast. I'll take his word over yours 😉

for cheap cuts I will agree with a too hot pan..

for cheap cuts I will agree with a too hot pan..

Nowt but the finest fillet in my hoose!

I'll take his word over yours

That's fine.

Pan cost £90

Not quite sure how this is relevant, but since you brought it up we had a £50,000 stove and I've still seen commis burn food on it.

My steak pan gets reeeeaaaaaalllllllly hot and it cost loads.

My steak pan earlier today

BBQ.

Pah.

This is my steak pan at max heat.

Awesome.

FFS. A diamond encrusted pan.

£90 apparently.

Steak cooked in a posh pan? Pah! We have swan in our house, with dolphin sauce, braised gently in one of Nigella Lawson's bra cups. This should be all the proof you need that I am in fact richer and brainier than the lot of you. Now I'm going out looking for surfmat and davidtaylforth, and when I find them, I'm going to leather the pair of em!

Swan? You povvy bleeder. I feed unicorn meat to next door's dog.

all this steak talk is making me want one 🙁

My method (rightly or wrongly!) is:
Buy good steak, this is the most important step
Get steak out fridge in plenty of time so it is at room temperature before cooking
Get the pan nice and hot, I use a cast iron griddle pan
Just before cooking crack some black pepper on and a tiny bit of olive oil
Add a little butter to the pan
Cook the steak 2 mins either side, maybe a touch longer if it is thick
Pop on a warm plate, cover with tinfoil and leave for 5 mins
Serve.

Here is my plan.

1. Steak out of fridge as soon as I get home.
2. Pack wife off to the theatre.
3. Feed, bath and bed kids ASAP. One story. No messing about.
4. Heat griddle pan (don’t know how much it cost).
5. Lightly oil steak.
6. Seal edges of steak by touching against hot pan. Derek Starship paid me a personal visit to impart that nugget of wisdom then started rambling on about butt plugs.
7. Cook for 3 mins either side.
8. Rest on a warm plate for 6 mins.
9. Serve with chips, peas, tomato, mushroom and large glass of merlot.
10. Have another large glass of merlot.
11. Repair chain on FSR .
12. Watch the end of the Tom Simpson program.

Don't get (3) and (7) mixed up. You'd have a happy cow, but an unhappy family.

It's amazingly lucky that minutes are exactly the right length to cook steak perfectly…

5. Lightly oil steak.

Dry lube is best.

12. Watch the end of the Tom Simpson program.

13. have another glass of Merlot.
14. Relax with a lightly oiled butt plug (wet lube is best)

yunki – Member

Where do you get capers that size?

The eggyolk is from a Wrens egg…?

They're caperberries, not capers…

Nob of butter in hot griddle pan.

Slap in steak, turn, 3 minutes each side, ( medium rare ) none of this French blood oozing out and treatened by a grill nonsense.

Serve with BIG chips and a light salad.

3 minutes a side?

it'd be brown through in that time!

hot heavy cast iron plate (flat one side, grill the other. best of both worlds!)
little oil/pepper on steak.
minute a side on said hot plate rest for a minute and nosh with bit of salad and pasta pesto. dinner bosh!

I see TV cookery programmes aren't wasted on many people on here.

Pan-oil-hot-bung steak in-turn over-done. Bit of salt and pepper. Anything else is just poncing about trying to look posh.

Get a good thick steak (1"+). Mix a little herbs/chilli in some oil. put the steak in a dish just big enough to take it, cover the steak with the oil, put in the oven at exactly 55C for at least 2 hours (longer doesn't matter), heat a pan to smoking hot & fry on each side for a minute or so to brown. I generally use rump, occasionally sirloin or ribeye. It's always tasty & tender.

Frying pans are for eggs.

Ditto!
Medium grill, few minutes each side (till it looks right), if its decent steak (not supermarket rubbish) it shouldn't need anything other than a dab of English mustard.

Dammit. That's done it for me now. Only a steak will do.
A thick slab of Welsh Black at room temperature.
A smoking hot heavy (ie holds its heat) skillet.
Oil the steak lightly, salt one side just before dropping it onto the skillet – salted side down.
Don't fiddle with it. Just leave it there for a minute or two
Salt the other side and turn it. Add a knob of butter on top of the steak just before you take it off (nothing worse than burnt butter)
When it's still got a bit of "give", remove it and let it stand.
When the juices start to seep out, eat it with fat chips, fresh crusty bread or dauphinoise potatoes (Delia's recipe). Maybe a handful of watercress too.
Gotta start with room temperature meat
Gotta use heavy, smoking skillet
Salt just before placing on skillet, not before.
Gotta let stand.
We have a butcher near to us who gets well aged beef. The meat looks really dark (almost purple) and the fat looks yellow. It doesn't look dayglo red like the meat in supermarkets but it would win hands down in any pepsi challenge. Also if you ever pass Raglan on the way to Cwmcarn, there's a butcher in the village who keeps longhorn cattle (and has his own slaughterhouse, I'm told). That tastes amazing and really does have a subtly "different" taste. Would also recommend Dewi Roberts in Llandeilo if you're in the area.

sounds good tinners. simple is best. rib eye is my favourite. i use a knob of butter as well to help brown it nicely

while the steaks are resting i might attempt a sauce by swirling around some booze (dampen eyebrows first) and chucking in some peppercorns and cream. otherwise a lump of nice bread for mopping does the job

i'm afraid water baths are for nobbish masterchef contestants! not that i've tried it, but my girlfriend would just laugh at me

Recipe Ingredients:
Steak
North Queensland beach by full moon but not in winter when temperatures plummet to around 27ºC.
Bonfire
Flagon of red wine
Long stick
Soy sauce.

Preparation:
Place meat on stick
Hold over fire until edges charring
Small drop of soy sauce – very small*
Marinate steak in wine. This is done after cooking by drinking half flagon of wine and eating edge of steak.

Repeat ad nauseum until flagon empty

Fetch spare flagon and repeat previous step

Go skinny dipping – play who's a woose and scared of salt water crocodiles.

* this should be a very small drop – I have noticed that I often feel unwell the next day and I suspect it is bad soy sauce so it's best to play safe.

Ha ha!

Bloody fancy stuff. Use decent meat dripping or fat. get the pan so hot it's warping and the smoke alarm is going off. Chuck steak in, turn over, take out. As fast as you can.. Best eaten without a fork.