Cooking Steak

[Kanda]

So... how'd it go?

 

[Detroit City]

So... how'd it go?

must be going well since we haven't heard anything

*munch, munch*

 

[Funky_monks]

Medium-rare is wrong.

It's rare you want. Brown bits on the outside, blood red a few mm in.

I do the deglazing with wine thing if I really need a sauce, otherwise the blood is sauce enough for my matchstick chips.

 

[lynne8]

I like to marinate sirloin with red wine, olive oil, crushed garlic, and a bit of beer, (the beer breaks it down a bit and makes it tenderer (?) ), not for too long. and then sprinkle with a little garlic pepper and grill to your taste. Simple but it works for me. . Garlic mashed potatoes and asparagus don't hurt. I'm too late as usual I'm sure being in a different time zone~

 

[Detroit City]

I like to marinate sirloin with red wine, olive oil, crushed garlic, and a bit of beer, (the beer breaks it down a bit and makes it tenderer (?) ), not for too long. and then sprinkle with a little garlic pepper and grill to your taste. Simple but it works for me. . Garlic mashed potatoes and asparagus don't hurt. I'm too late as usual I'm sure being in a different time zone~

i like a nice bone-in ribeye done medium along with a baked potatoe w/ sour cream and some green veggie such as brussel sprouts/brocolli/peas

with a bit of brown sauce for dipping and a very sharp steak knife

 

[Johnny Canuck3]

I'm sure there has been threads before on this, but I can't be arsed to check

I've got sirloin steaks for dinner, so-so supermarket quality.

What do I do with 'em?

Barbeque, have them at room temperature when you start cooking them. Leave them on one side on the barbeque for the majority of the cooking, with that being not many minutes, depending on the thickness of the cut.

Then turn once and leave on that side only for browning purposes.

 

[twistedAM]

Barbeque, have them at room temperature when you start cooking them. Leave them on one side on the barbeque for the majority of the cooking, with that being not many minutes, depending on the thickness of the cut.

Then turn once and leave on that side only for browning purposes.

that's a good tip for cooking steaks on an October evening

 

[chainsaw cat]

I see absolutely no point in half measures when it comes to steak. Top notch ribeye steak, a smear of english mustard, some nice bread, some sauteed potatoes and half a bottle of good red wine.

You mis-typed. You meant: 'A bottle of good red wine'

 

[chainsaw cat]

Medium-rare is wrong.

It's rare you want. Brown bits on the outside, blood red a few mm in.

I do the deglazing with wine thing if I really need a sauce, otherwise the blood is sauce enough for my matchstick chips.

Yeah. Blood.

Bleu.

Mmmm.


God I wish I could stop being a veggie.

Can we talk lamb chops next week?


And liver?

 

[Johnny Canuck3]

that's a good tip for cooking steaks on an October evening

I've been barbequing within the past week. We barbeque throughout the winter. The barbeque is on the deck behind the back door, in a covered area.

 

[beeboo]

I'm sure you'll be pleased to hear that dinner was a triumph.

Steak was a bit too well done really, but the blue cheese, sautee potatoes steak combo was a winner. With a bit of salad with a nice balsamic dressing.

*drools*

 

[Xanadu]

You mis-typed. You meant: 'A bottle of good red wine'

Half a bottle with the steak, half a bottle afters.

 

[Badgers]

Microwave em

 

[madamv]

Watch a video while you wait: http://ifoods.blogspot.com/2007/03/video-recipeperfect-steak.html

Just found this from the pitch they made on Dragons Den tonight. Certainly an interesting site, shame its clogged up with advertisers....

However, if one can ignore that, great recipes to be found

 

[TitanSound]

Not saying you are weird or wrong but...

Xan is a man renowned for his foodyness. I remember upsetting him while he was eating by saying disgusting things at yesterdays recording session. He nearly lost the will to live as I spoiled his eating experience.

 

[ice-is-forming]

GRIDDLE??!! Griddle pan??!! WTF ???

*goes to google*

 

[platinumsage]

ok it seems there is now a surfeit of paleo dude bros online telling people how to craft their ideal artisanal steak. This makes looking for normal information impossible.

I want to fry sirloin steaks. I reckon it's as simple as room temperature -> fry, but I'm at a conundrum with the salt. Should I salt them before to tenderise them or whatever?

 

[Dandred]

Cast iron skillet really does a good steak.

 

[Bahnhof Strasse]

An iron skillet or griddle pan is good. Rub pepper in to the steak NOT salt, salt draws the blood out and makes it dry. No oil in pan, hold the sirloin fat side down in to the pan once it is hot enough to smoke, the fat melts and that becomes your cooking oil. If using a griddle cut the fat off and smear it over the smoking griddle to oil it. Cook for as long as you like to get it cooked enough for your liking. People who tell you it must only be cooked rare, medium rare, etc., hit them in the face with the hot skillet, it's up to you how you like your food, ffs. Sprinkle some sea-salt on once cooked and rested if you wish.

 

[Sasaferrato]

Heat pan very hot.

Apply steak, when brown, turn over.

Reduce heat to pan, cook steak gently until cooked through. (NO PINK)

Remove from pan and eat.

Fry onions at same time as steak.

 

[souljacker]

Always rest! Unless you want some ghastly bloody mess.

 

[Chz]

salt draws the blood out and makes it dry

This is horseshit, unless you're cutting up the steak and stuffing salt in the holes. It does dry the surface a bit, but this is a good thing in terms of getting a nice crust on it.
The rest is damned fine advice though.

 

[Aladdin]

I put some butter in the pan.
And no salt on the steaks.
Only black pepper.
High enough heat to render the fat out.
Once well browned on the outside I remove them and allow the juices in them to resettle. Then I deglaze the pan and add either brandy or red wine...and flame that. Add more black pepper. Add cream and stir well until the sauce thickens.
The steak will have cooked a bit more after being set aside if you wrap it in foil.

I pop the steaks into the sauce and add in any juices left in the foil.
Warm up the steak in the sauce and serve with homecut chips.

 

[Saul Goodman]

It's shocking to see how people abuse steaks.
Season steak with salt and pepper. Heat a heavy frying pan. Add oil. Fry one side. Flip steak and move it to a fresh (hot) area on the pan. Add butter. Baste. Remove and rest for half the time it took to cook.

 

[platinumsage]

ok now I'm room temperature -> fry -> rest

Still confused about salt and pepper though. Salt draws water out but I've read this is reabsorbed and makes it tender? Also that pepper before frying leads to burnt pepper.

 

[trabuquera]

Don't salt your steaks too long before frying them or the salt WILL draw out the juice, which makes them steam rather than fry.

Your pan needs to be screaming hot - like preheated on a high heat for several minutes, maybe up to 5, hot - before you put the steaks in - so it goes ->get steaks to room temperature ->heat -> add oil to pan/griddle if needed -> season steaks -> fry ->rest for a bit. (tbh steak is infrequent enough in my house that the resting step often gets dropped as I can't resist tucking in straight away).

 

[platinumsage]

Hmmm, I have a non-stick pan that you‘re not supposed to heat very high when empty, so I didn’t.

It was fine. I salted them half way through because I forgot. No pepper as I forgot. Just fried them until they turned brown, left them for five minutes during which time lots of liquid flowed out, then served them.

 

[Badgers]

Hmmm, I have a non-stick pan that you‘re not supposed to heat very high when empty, so I didn’t.

It was fine. I salted them half way through because I forgot. No pepper as I forgot. Just fried them until they turned brown, left them for five minutes during which time lots of liquid flowed out, then served them.

And...

 

[Aladdin]

I had steak and brandy pepper sauce with chips this evening.

It was so nice I forgot to take a photo.

 

[platinumsage]

And...

It was fine. Steaks. Not rocket science and nothing to get excited about. I don't know why people write so much crap about cooking them.