Cooking Steak

[daizie]

Does anyone know the best way to cook steak, any steak ? Whenever iv'e cooked it at home, it has always turned out quite tasteless and a bit of a disapointment . Is it worth buying a griddle pan ? Thanks

[brum]

I always find mine is incredibly sticky. Any tips?

[jimmy two times]

put it in a rice cooker

[brum]

Thanks jimmy ingenious. So Daisie, to answer you, we need to know how you like your meat.

[Annasfield]

Wrap it in cling film?

[brum]

Oooh you kinky devil Annasfield.

[Sue]

I use a separate non-stick grill thing that's supposed to be for paninis etc..

It does loads of other stuff brilliantly, including steak!

[*Bob*]

Don't be such a muppet - just buy a pre-cooked one from Richer Sounds.

[Timster]

Buy some nice rib eye from William Rose, season with salt and pepper, get pan (heavy bottomed non-stick if poss) really hot, little bit of oil with garlic clove and some thyme or rosemary, cook (without moving) for 1 and a half minutes on each side, let it rest for 5 minutes afterwards. Will be perfect medium rare. Eat with a poached egg.

[SeanMacGabhann]

I'm going to go out on a limb here, but for a good steak at home... Buy a good steak to begin with. No amount of expensive griddle pans will turn a pre packed supermarket steak into flavour

but assuming you have a decent steak, pepper but don't salt it, put it on an already very hot pan and depending on thickness cook on each side until done to taste. I'm medium rare so assuming a 2cm thick steak about 2 to 3 mins each side. Ish

[HAL9000]

This only works for the tender ?top? cuts: grill under maximum heat from frozen (or well chilled) - flip once and stop as soon as the juices from a stab or cut run clear for a delicious rare to medium rare steak.

[Mick Mac]

My recent discovery is to leave the steak out for a couple of hours to make sure it is room temp before you start cooking - that way you can cook it rare without it being cold in the middle.

I use a hot griddle plate - sits on top of the gas burners, make sure its very hot before putting steak on.

I still get it wrong quite a lot as the missus like hers more cooked than mine and it can be hard to get both right - obviously its most important to get her steak right than mine (otherwise I can't enjoy my own, even if its perfect)...

[Peckhamgatecrasher]

I have deja vu but can't find the previous thread. I still can't cook steak.

[SeanMacGabhann]

Mick! I so feel your pain. Good point about room temp tho

[Brendan]

Break steak into cup/mug, pour in boiling water, put in microwave for a bit.

[RosieH]

Most important point, let it rest a couple of minutes before you eat it - mmm, all the bleeding juice...

[Mick Mac]

SeanMacGabhann Wrote:

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> Mick! I so feel your pain. Good point about room

> temp tho

If she is happy I'm happy Sean. I'm such a gentleman....

[SeanMacGabhann]

Gentleman; def:self-preservationist

[candj]

The key is to fry the steak in butter* (while trying to ignore the developing chest pains).

*Kerrygold is best

[SeanMacGabhann]

That *. Is the title of a thread right there Candj

[HAL9000]

Just to add: starting from frozen allows the strip of fat down the side to frazzle nicely without risk of overcooking the rareness out of the steak.

[Mick Mac]

Hal - do you queue up at William Rose for the steak and then go home and freeze it before you cook it?

Or, do you go to Iceland.

[HAL9000]

The short answer is: I freeze steaks when I want to flame grill them according to my own particular style, a technique that has taken years of practice to perfect.

[Bluerevolution]

Let a steak air for 4 hrs before cooking- light drizzle of olive oil- cook 2-3 (rare) 3-4 mins each side (med rare) anthing more OVERCOOKED- leave to rest 3 mins

[RosieH]

HAL9000 Wrote:

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> The short answer is: I freeze steaks when I want

> to flame grill them according to my own particular

> style, a technique that has taken years of

> practice to perfect.

This is quite the most peculiar method I've ever heard of cooking a steak - am intrigued. Hal, for a rare / medium rare, would the juices not be bloody if you pierce it (and if you pierce it during the cooking process, do you not lose all the juices)?

And more to the point, how on earth did you come across this method of cooking? Were you travelling in the arctic and came across a baby mammoth steak frozen in the ice?