How do you like your steak ?

ibarelycare

I've only ever cooked steak once in my life, but my mam gave me two lovely striploins at the weekend, so I'm going to cook them tonight for my housemate and I. The only problem is, we don't have a pan, only a wok Is there any point in bothering?!

dee_mc

ibarelycare wrote: »

I've only ever cooked steak once in my life, but my mam gave me two lovely striploins at the weekend, so I'm going to cook them tonight for my housemate and I. The only problem is, we don't have a pan, only a wok Is there any point in bothering?!

You could grill it, or borrow a pan from a friendly neighbour, or if all else fails have a lovely beef stirfry

ibarelycare

dee_mc wrote: »

You could grill it, or borrow a pan from a friendly neighbour, or if all else fails have a lovely beef stirfry

I was thinking of doing the chilli beef stirfry from the cooking club, but I really want a steak with chunky chips and pepper sauce

Borrowing a pan isn't an option unfortunately!

If I was to grill, would I prepare the meat the same way as if I was frying (room temperature, rubbed with oil, salt and pepper)?

dee_mc

ibarelycare wrote: »

I was thinking of doing the chilli beef stirfry from the cooking club, but I really want a steak with chunky chips and pepper sauce

Borrowing a pan isn't an option unfortunately!

If I was to grill, would I prepare the meat the same way as if I was frying (room temperature, rubbed with oil, salt and pepper)?

Yep exactly the same prep, I once grilled steak over a layer of veg because I didn't have a wire rack and it was delicious, just finished grilling the veg (peppers, onions, courgettes, mushrooms) while the steak was resting, yum! Must try that again!

ibarelycare

dee_mc wrote: »

Yep exactly the same prep, I once grilled steak over a layer of veg because I didn't have a wire rack and it was delicious, just finished grilling the veg (peppers, onions, courgettes, mushrooms) while the steak was resting, yum! Must try that again!

Brilliant, thanks for the advice! I'll report back tonight, hopefully with happy results

gerrybbadd

Has to be rare / medium rare. Nicest steak I ever had was in TGI Fridays in Orlando. Sirloin covered with blue cheese and bacon bits, with cheesy scallion mash. Oh and a side of BBQ ribs. Some nice beer too. 2nd Best night of my life

Caliden

Has to be medium rare. Used to eat it well done when I was younger and didn't know better until I was on a family holiday in Florida and copied my dad and got it medium.

Tastes completely different! I would never go back.

When I'm at home, it's rubbed with melted butter then salt/pepper/garlic powder. Before it goes in the pan (high heat), some olive oil, 2 mins each side.
Then wrap in tin foil (don't fully seal) and let it rest for 3-5 mins.

fiddlechic

I am not resurrecting the whole juice vs blood debate. But I was tidying up my pocket subs, and came accross this aa gill article about drinking blood. Not for the faint hearted, but I figured some of you might find it interesting!
http://www.vanityfair.com/culture/2013/05/aa-gill-bull-blood-steak

rubadub

the beer revolu wrote: »

Lots of people cook a certain way because they don't know any better, not because it is really the way they like it.
I've seen someone repeatedly stabbing steaks with a fork leaving all the juice escape into the grill pan. They didn't do this because that's how they like their steak - they did it because they thought that was what you should do.

I don't know how people would come to think that is the way to cook a steak, where do you think they came up with the idea that it should be done like that?

There are constantly cookery shows on tv these days, and I would think it is common knowledge that most chefs would not recommend a well done steak, in fact its rare to see steak being cooked on any tv shows without some comment about it, snide or otherwise, be it "come dine with me", or "kitchen nightmares" or just standard cookery shows.

Some might want it well done for safety reasons, be they valid legitimate concerns or ones in their head. Now some will snidely say they are ignorant and go on about bacteria being on the surface of steak etc. But there are mechanical tenderisation techniques which can drive surface bacteria deep into the meat, I am not sure how common they are here in butchers/supermarkets/restaurants.

ibarelycare

ibarelycare wrote: »

Brilliant, thanks for the advice! I'll report back tonight, hopefully with happy results

Very happy bellies here, thanks dee_mc! Followed all the tips in the thread, took steaks out of the fridge an hour before serving, rubbed with oil, salt and pepper. Grilled for 3 mins each side and they came out perfectly medium (probably more on the medium rare side), and let them rest for about 10 mins. I only eat steak about once a year and usually only fillet, but I'm converted. It was melt in the mouth yummy!

dee_mc

ibarelycare wrote: »

Very happy bellies here, thanks dee_mc! Followed all the tips in the thread, took steaks out of the fridge an hour before serving, rubbed with oil, salt and pepper. Grilled for 3 mins each side and they came out perfectly medium (probably more on the medium rare side), and let them rest for about 10 mins. I only eat steak about once a year and usually only fillet, but I'm converted. It was melt in the mouth yummy!

Delighted you enjoyed it! Just had an epic steak dinner, 33% off striploins in Supervalu tother day so had them rare with roasted parsnips and baby potatoes, yuuuum! Coffee cake for dessert, I'll need to be taken out of the house by crane if I keep this up!

Zascar

Steak is one of my favourite things in the world to eat - and I've been trying to perfect it's cooking over the last while. Let me start by sharing my way - but I'd love to hear any of your tips or how you do it.

So, first is the meat; my current favourite is the Aldi Sirloin steaks, 2 for €10 and they are almost consistently excellent.
I let the steak sit out for about an hour to come up to room temperature.
Lightly oil and season, then put onto a baking hot griddle pan for about a minute each side to seal it.
I then place into a low heat oven (about 150 degrees) until cooked to liking - apprix 5-7 mins (i think) for medium rare.
I then let it stand for a minute in some tinfoil, and add a small knob of butter to glaze.

Result:


The only problem I sometimes get is that it has been a little cold at times, perhaps I need a higher oven temp.

So has anyone got any better ways or tips to improve?

Also what do you like to eat with your steak?

Makood

Zascar wrote: »

Steak is one of my favourite things in the world to eat - and I've been trying to perfect it's cooking over the last while. Let me start by sharing my way - but I'd love to hear any of your tips or how you do it.

So, first is the meat; my current favourite is the Aldi Sirloin steaks, 2 for €10 and they are almost consistently excellent.
I let the steak sit out for about an hour to come up to room temperature.
Lightly oil and season, then put onto a baking hot griddle pan for about a minute each side to seal it.
I then place into a low heat oven (about 150 degrees) until cooked to liking - apprix 5-7 mins (i think) for medium rare.
I then let it stand for a minute in some tinfoil, and add a small knob of butter to glaze.

Result:


The only problem I sometimes get is that it has been a little cold at times, perhaps I need a higher oven temp.

So has anyone got any better ways or tips to improve?

Also what do you like to eat with your steak?

Looks fantastic to me.

Dizzyblonde

Threads merged

demanufactured

These are going on the pan in about 20 mins. ....yummy.
I'll aim for medium rare. ..but they will most likely be medium

Zascar

did u forget the pic?

demanufactured

No it wouldn't let me upload....

demanufactured

That was before. ...one is now in my belly....They turned out medium rare yummy

demanufactured

Had steaks again tonight.
Striploins like my previous post.

Cooked them medium

With potatoe gratin.
And used a knor peppercorn pot and some fresh cream to make a pepper sauce.
Yummy

Had them medium because I prefer medium with a sauce.

mirrorwall14

May I pick the brains of more knowledgeable people?

So I like my steak well done (not charred, cooked through and a little pink is ok if it's thick). The OH likes his med/rare. We cannot seem to cook both steaks correctly, one or both of us ends up over/under done. We have a good griddle pan and grill/oven if needed but could anyone break down timings on this? It's driving us nuts as we both like steak!

janmaree

Hi Mirrorwall, the following is a guide from BBC Good Food, I just copied an extract for you relating to timing. If the steaks are the same size and thickness, then it's a matter of putting yours on first and doing the sums as to when to put his steak on the pan. Personally I like to use a dry heavy pan, get it good and hot and then stand the steaks on their fat side, held tightly together with a tongs and let the fat render out and brown the fat fairly well. I would then take his off the pan, lay yours flat to let it get a head start and then bearing in mind the sums you've done, you can then add his to the pan for the required time. Rendering the fat like that doesn't really change the cooking times but it certainly improves the finished flavour when it cooks in its own fat rather than oil.

If you'd like to read the entire article, you'll find it at: http://www.bbcgoodfood.com/howto/guide/how-cook-perfect-steak

I hope it helps!

"We recommend the following cooking times for a 3.5cm thick fillet steak:
Blue: About 1½ mins each side
Rare: About 2¼ mins each side
Medium-rare: About 3¼ mins each side
Medium: About 4½ mins each side

We also recommend the following for a 2cm thick sirloin steak:
Blue: About 1 min each side
Rare: About 1½ mins per side
Medium rare: About 2 mins per side
Medium: About 2¼ mins per side
For a well-done steak, cook for about 4-5 minutes each side, depending on thickness.

Check your steak is cooked correctly

Grilled steakUse your fingers to prod the cooked steak – when rare it will feel soft, medium-rare will be lightly bouncy, and well-done will be much firmer.

Leave it to rest

A cooked steak should rest at room temperature for at least five minutes – it will stay warm for anything up to 10 minutes. Here, pure science comes into play – the fibres of the meat will reabsorb the free-running juices resulting in a moist and tender finish to your steak. "

Markcheese

Can't argue with the above ... Make sure both steaks are up to room temp before cooking (so out of fridge for at least 30 mins before cooking) have somewhere warm (but not cooking hot) to rest your steak, low oven is ideal.
Place the steak to be well done on the hot griddle (flat plan is often easier, especially if you want to make a sauce/glaze) .after about 2 or 3 mins (when you turn it first time) lash on the second steak ...
When you feel either steak is nearly done lash it on warm plate in low oven , sorted ..
Err on side of caution, you can always cook a bit more but never a bit less ...

amdublin

finix wrote: »

I am watching Mary Berry cooking steak on BBC2 and she only cooked them for less than 2 minutes on each side. She then cut one in half and proclaimed ''Perfect'' It was red raw in the middle ! ! Why bother cooking them ? Just eat it raw ! I could not eat a steak unless medium at a minimum.
Am I missing something ? How do you like your steak ?

Exactly how I like it!

Carpentry

Zascar wrote: »

Steak is one of my favourite things in the world to eat - and I've been trying to perfect it's cooking over the last while. Let me start by sharing my way - but I'd love to hear any of your tips or how you do it.

So, first is the meat; my current favourite is the Aldi Sirloin steaks[/URL], 2 for €10 and they are almost consistently excellent.
I let the steak sit out for about an hour to come up to room temperature.
Lightly oil and season, then put onto a baking hot griddle pan for about a minute each side to seal it.
I then place into a low heat oven (about 150 degrees) until cooked to liking - apprix 5-7 mins (i think) for medium rare.
I then let it stand for a minute in some tinfoil, and add a small knob of butter to glaze.

Result:

The only problem I sometimes get is that it has been a little cold at times, perhaps I need a higher oven temp.

So has anyone got any better ways or tips to improve?

Also what do you like to eat with your steak?

So if you buy steaks on a vacuum packed tray or similar - take it out from it night before cooking and leave it in the fridge on the plate or chopping board, so the drying out process on the outside will seal it all the juices inside, take out from the fridge a least an hour before cooking.

This is how I cook the steak :
- just before the cooking rub it with salt and pepper, be generous with both
- olive oil in the pan to the highest temp
- sear it on each side turning over every minute
- hand crushed clove of garlic, brunch of thyme and rosemary in the pan
- sear properly on every side, rendering the fat of
- add knob of butter and start basting it with table spoon for a few moments

depending on how you want your stake, leave it to rest for a rare, or put into the oven with the pan for medium and above temps

served with sweet potato fries and red wine caramelized onions

my wife loves me for it

demanufactured

Was in my favourite steak house restaurant last night... Ordered a large fillet medium... It came out closer to well done than medium... Was a bit disappointing and made me realise why I've gone e down to medium/medium rare.

It was tasty all the same and I ate it as I was starving... Just didn't have the right texture.

demanufactured

Guess what's on the menu this evening... That big boy is for me.
Mrs Demanufactured will be having its baby brother.

massy086

On a plate lol