The perfect Steak? (1 Viewer)

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Mousy

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Think we might be giving our eldest son George too much financial help as a struggling uni student...

image.jpg


He sent us a picture of his tea last night..

Good to know the cookery course I sent him on worked, but can't see any veg!
 
Aug 27, 2009
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Where would you like me to start;) who would cut raw meat on e wooden surface then use the same surface to cut the cooked meat.:LOL:
Salt then cooking in butter is an absolute no to me. One other thing, I like my steak cooked too not raw.;) Wont be watching his videos again.:eek:
 

Wyaye wires

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Kath here-

I would not like to eat whatever he cooked - he kept handling the meat despite saying dont touch!

Kath
 

DBK

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I like the way he rested the meat for 5 to 10 minutes at the end. I learned this trick too and it really helps to make a tender steak.

Our way of cooking steak is to put it in a dish and pour in a good slug of olive oil then give a very generous sprinkling of black pepper from the grinder. Keep turning the steak every now and again and allow it to sit in the oil and pepper for at least an hour, longer if possible.

Then heat up a griddle (like a frying pan but it has ridges) on a hot setting, dry fry the steak with only the oil still sticking to it. Depending on the thickenss of the steak I might do 3 minutes one side 2 the other but even less for thin steak. Take out and put on a warm plate covered by foil. Our new cooker has a warming drawer which is ideal for allowing the meat to rest for up to 10 minutes.

While this is happening chuck in as much red wine as you can spare into the griddle and reduce it right down until it becomes very thick and starts to spit. Plate up the steak and add chips for that fine dining experience and a salad for a bit of healthy eating. Pour the reduced red wine over the steak. Delicious!
 

Chris

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That got my juices flowing. Though I prefer ribeye for the added fat.

That is exactly how the good old Cabac does a steak.

Rib - eye is my favourite too.

I really dislike fillet these days, I keep getting a taste of liver - which I hate.

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hilldweller

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Rib - eye is my favourite too.
I really dislike fillet these days, I keep getting a taste of liver - which I hate.

Get thee to Misterton next year, the local butcher does ribeye to die for, cardiac arrest when you see the price, but the flavour !!!
 
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Chockswahay

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I like the way he rested the meat for 5 to 10 minutes at the end. I learned this trick too and it really helps to make a tender steak.

Our way of cooking steak is to put it in a dish and pour in a good slug of olive oil then give a very generous sprinkling of black pepper from the grinder. Keep turning the steak every now and again and allow it to sit in the oil and pepper for at least an hour, longer if possible.

Then heat up a griddle (like a frying pan but it has ridges) on a hot setting, dry fry the steak with only the oil still sticking to it. Depending on the thickenss of the steak I might do 3 minutes one side 2 the other but even less for thin steak. Take out and put on a warm plate covered by foil. Our new cooker has a warming drawer which is ideal for allowing the meat to rest for up to 10 minutes.

While this is happening chuck in as much red wine as you can spare into the griddle and reduce it right down until it becomes very thick and starts to spit. Plate up the steak and add chips for that fine dining experience and a salad for a bit of healthy eating. Pour the reduced red wine over the steak. Delicious!

Nice! We cooked some a similar way last week using this recipe......

http://www.deliaonline.com/recipes/main-ingredient/meat/steak/classic-steak-au-poivre.html

very similar to yours but cooking the beef in the wine:)
 

Bailey58

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Yep rib eye for us too. We used to buy a chain of fillet steak at Makro but although it was tender and we got plenty of meals for our £60 it was pretty tasteless.
 
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Had one for 5 years many moons ago. Now starting again.
I use the method shown by Heston B on his Channel 4 programme a while back. Gets me the perfect steak. Though I do rest it for longer than he says in the written version. He says 5 minutes but on the actual tv show he said 10-15 minutes.

Here's the method: Broken Link Removed

Pip

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Aug 27, 2009
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Rib - eye is my favourite too.

I really dislike fillet these days, I keep getting a taste of liver - which I hate.
Same here, possible because it comes from inside the rib cage so it is too close the the offal. :)
 

Wyaye wires

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Good steak+very hot Dry pan+ resting it for as long as you cook the steak= perfectly cooked steak...


From a French chef; 'Well cooked steak, throw it in the bin and start again...'


Desperate Dan style; 'Just wipe it's arse and put it on a plate...'
 
Aug 27, 2009
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Good steak+very hot Dry pan+ resting it for as long as you cook the steak= perfectly cooked steak...


From a French chef; 'Well cooked steak, throw it in the bin and start again...'


Desperate Dan style; 'Just wipe it's arse and put it on a plate...'
TV chefs.....what do they know. Raw meat is for large cats, I like my meat cooked.;)
If you are a non smoker with all your taste buds in tact then give all the butter salt and flavorings a miss. Food tastes much better without it.(y)
 
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Chockswahay

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I stumbled across this man's channel on YouTube........... I like his straight forward approach to food (y)



Trying the steak tonight :)


It was bloomin marvellous (y)(y)(y)

I'm off for a couple of episodes of the Blacklist now:D:D:D
 

DBK

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TV chefs.....what do they know. Raw meat is for large cats, I like my meat cooked.;)
If you are a non smoker with all your taste buds in tact then give all the butter salt and flavorings a miss. Food tastes much better without it.(y)
Can't say I agree with that, overcooked meat lacks taste to me. However, my wife doesn't agree, I like lamb pink but that's a step too far for here! As for pink duck...
But I know if you don't like "bleeding" meat trying to sell the idea is uphill work!

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pappajohn

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Good steak+very hot Dry pan+ resting it for as long as you cook the steak= perfectly cooked steak...


From a French chef; 'Well cooked steak, throw it in the bin and start again...'


Desperate Dan style; 'Just wipe it's arse and put it on a plate...'
Or as an old acquaintanceused to say......don't waste any gas on it.
 

DBK

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Or as an old acquaintance used to say......don't waste any gas on it.
Steak tartare then - which shamefacedly I must admit I tried for the first time only last year. Raw steak with a raw egg yolk on it. It was delicious!
 

Snowbird

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I like the way he rested the meat for 5 to 10 minutes at the end. I learned this trick too and it really helps to make a tender steak.

Our way of cooking steak is to put it in a dish and pour in a good slug of olive oil then give a very generous sprinkling of black pepper from the grinder. Keep turning the steak every now and again and allow it to sit in the oil and pepper for at least an hour, longer if possible.

Then heat up a griddle (like a frying pan but it has ridges) on a hot setting, dry fry the steak with only the oil still sticking to it. Depending on the thickenss of the steak I might do 3 minutes one side 2 the other but even less for thin steak. Take out and put on a warm plate covered by foil. Our new cooker has a warming drawer which is ideal for allowing the meat to rest for up to 10 minutes.

While this is happening chuck in as much red wine as you can spare into the griddle and reduce it right down until it becomes very thick and starts to spit. Plate up the steak and add chips for that fine dining experience and a salad for a bit of healthy eating. Pour the reduced red wine over the steak. Delicious!

Thats a man that knows how a steak should be cooked (y)
 

dabhand

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Been cooking it like that for years, lovely, whilst it's resting, I fry an onion some mushroom and tomato, and a bit of fresh chilli with a splash of Worcester sauce, cover the steak with it and then quickly fry an egg and sit it on top, break the egg over the steak and add a little English mustard to the plate, fantastic, bloody hell I'm starving now!

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Aug 27, 2009
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Can't say I agree with that, overcooked meat lacks taste to me. However, my wife doesn't agree, I like lamb pink but that's a step too far for here! As for pink duck...
But I know if you don't like "bleeding" meat trying to sell the idea is uphill work!
It is indeed Db I could give you a number of reasons why all meat should be cooked through but I wont case anyone is enjoying their breakfast. Good on your wife she sounds like a sensible lady with all taste buds intact.(y)
Raw meat is in vogue because our TVs are saturated with TV Cooks with many must haves in everything they cook....cream butter salt herbs spices sugar and many more.
There are many of us out here who still enjoy the taste of fresh food and cooked meat without all this nonsense promoted by media viewing figures.

I feel better now and and ready for my breakfast......brown toast with some lightly fried tomatoes and fresh cooked beetroot without a trace of vinegar.....(y);)
 

magicsurfbus

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As long as the steak and the barbeque have been formally introduced that's quite enough for me.
 
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Only when the Fire Brigade leaves! can you say ! The Steak is cooked!

Any blood! even a slight tinge of Pink! It goes back!!
 
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Well that`s our 14th year & still loving it.
Don`t see the Perfect steak at all, how can you Caramelize a steak?
Why would you use a flat frying pan?
Griddle pan is the way to go imho.
The pan was so hot the butter burnt, better to brush with a garlic butter when cooked and resting.

We cook our fillet steaks cut twice as thick as the showed rump, 2 mins a side then placed in the oven for 4 mins.
Perfect med rare steaks.

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