So, How do I cook a steak? (1 Viewer)

Billy23

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Tonight I have to Barbeque 4 steaks, normally I just throw them on and hope for the best! But then I thought, I wonder if one of you Gezzers , or Gals have a fool proof way to cook one to perfection, I mean you lot must cook them all the time....don't you?

Please tell me your secret ( I cannot find a smiley) :)
 
Jan 24, 2010
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now there's a question with infinite possibilities!!

marinated v au naturel, BBQ V Gas grill, thin v Thick, straight from the fridge v ambient temp, well done v rare

im not a great cook, but my preference is medium rare so 1cm (ish) slices which have been out of the fridge for 30mins or so, then a few mins either side on hot BBQ or 5 mins either side on a gas grill
 

Chris

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I stick an iron griddle on top of the BBQ until it's really hot and then cook each side for about 4 minutes. That gives you medium rare ( ish) on a decent sized steak.
 

ourcampersbeentrashed

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Not sure if its fool proof but here goes.

Firstly beat the hell out of the steak - ie tenderise it

Marinade it if you want to

then either

stick it straight on the bbq turning it very regularly. If you think the flame is too hot you can always wrap it in foil then when nearly cooked just stick it on the bbq for a few seconds each side

or

stick it in a frying pan and place the frying pan on the top of the bbq

Hope you have a great time. Its raining where I am so I hope it stays away for your event xxxxx have a great weekend

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Chris

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Best steak (IMO) is rib - eye especially for barbies
 

Chris

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Don't forget to let it stand for 5-10 mins before serving. Let the blood ooze out a bit.
 

BreweryDave

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Coat each side in olive oil and fresh ground black pepper then seal on a very hot grill for about a minute on each side - then turn the heat down and cook for as long as it suits. I like mine rare- missus well done - so have to stagger the timing!
Always let it rest!
Bootifull!

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Soozywoozy

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I like mine still " mooing" so I am a show it the pan, show it the plate kinda of girl.
However, that said
  • Room temperature to start
  • Olive oil on steak and rubbed with garlic clove
  • Very hot BBQ or even very hot pan on BBQ
  • Sear it and only move when can slide off
  • Re sear 2nd side - which will be a fraction of time for first side
  • Take it off BEFORE it's ready - it will continue to cook
  • Add a dollop of Dijon
 
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Make sure steak is at room temp. Olive oil and salt and pepper both sides , on a plate.
Use a frying pan or griddle plate.
Cook one side to your taste , turning it over just the once. To do the other side.
Leave to rest .
Yum yum. Easy peasy.
 

Wyaye wires

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It all depends on how you like your steak...


Blue, rare, medium, or well done throw the bloody thing away it's unfit for human consumption...

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Gellyneck

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More than toes wet now!
I like mine still " mooing" so I am a show it the pan, show it the plate kinda of girl.
However, that said
  • Room temperature to start
  • Olive oil on steak and rubbed with garlic clove
  • Very hot BBQ or even very hot pan on BBQ
  • Sear it and only move when can slide off
  • Re sear 2nd side - which will be a fraction of time for first side
  • Take it off BEFORE it's ready - it will continue to cook
  • Add a dollop of Dijon

Oh so close but not quite Carling!:(
Coarse grained mustard (Orkney if you can get it - and lots)!:)
 
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Billy23

Billy23

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Well I have a lot of ideas now, from rare to oh my goodness its burnt!! Thanks to all of you, I have delayed the cooking till tomorrow afternoon, but thanks to all the suggestions, I am sure we will have a brill steak! Oh and spare ribs. I am licking my lips already :)

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mapa

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Cook it how you like but the really important bit is to let it stand for at least 10 mins. If you don't it will be too tough.
 
Jun 30, 2010
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Rare 3mins each side
Med, 6mins each side
Well done, 9mins each side

Tenderize using a RIPE Kiwi fruit, mashed and spread on both sides, leave for an hour then wash off.

Sausages? are cooked when the fire brigade arrives!:ROFLMAO::ROFLMAO::ROFLMAO:(y)(y)(y)
 
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If you're tenderising by bashing it, then do it an hour at least before you cook it. The bashing damages some of the cells allowing proteolytic enzymes to leak out and do the tenderising, but it takes time.

If freezing steaks, SWMBO hammers them before freezing. Rib eye definitely the best.

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DP+JAY

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Coat each side in olive oil and fresh ground black pepper then seal on a very hot grill for about a minute on each side - then turn the heat down and cook for as long as it suits. I like mine rare- missus well done - so have to stagger the timing!
Always let it rest!
Bootifull!
No thank you, I like to taste the steak , noothing else.
 

Emmit

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Question?

Where have you bought this steak.?
If the answer is 'Supermarket' The make sure the steak has been left in the fridge for at least five days AFTER it's Best Before Date before you cook it.
In that way , at least the steak will not have been cooked too early. (They don't let them 'Hang' long enough.
 
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Yes, exactly what emmitdb has said. Quality is the key here!!!!!

Buy the very best you can. Ideally, find a reputable butcher. The steak has to be dark in colour.

I prefer mine very thick (about 1" or so), rare and seasoned with sea salt and ground black pepper. One immensely smoking hot pan and a few minutes either side, remove, rest and enjoy. You don't need steak knives with good quality steaks.
 
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Billy23

Billy23

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Make sure steak is at room temp. Olive oil and salt and pepper both sides , on a plate.
Use a frying pan or griddle plate.
Cook one side to your taste , turning it over just the once. To do the other side.
Leave to rest .
Yum yum. Easy peasy.

So come on - tell us how did you cook the steak in the end???????????????

Weeeell this time I used Ralph-n-Bev 's way and very nice they were! So thanks Guys for the suggestions, great BBQ :)
 

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