 |
By (user no longer on site)
over a year ago
|
Tend to get the best results from grilled, but griddling them is good too.
My only tip really is don't stand over them and clock watch. Stick it on and come back in roughly 4 mins, pay attention to the thickness as it will change the cooking times, do it by feel.
Do you know the trick of making a ring with your thumb and index/middle/ring fingers? If you feel the fleshy part below the thumb it will tell you how the steak should feel from rare through to well done.
I also lightly salt both side before AND after cooking, and I cook with a little butter. Cover it and let it stand for a few minutes after cooking (while assembling everything else on your plate). Take it off slightly under done from what you like, as it will cook a little more while resting.
The timing is key, and you may mess up a few steaks as you're getting better at it. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Has to be in the frying pan!
Gently beat and kneed first, tenderising the meat, opening it up ready for seasoning, freshly milled black pepper and salt, wack in the frying pan, push down the steak gently making sure maximum contact to the pan, personally love it medium rare, please don't over do it?! Lol
|
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Make sure, it's aged, I put the oil on the steak and not in the griddle pan.
If it's a good cut, do not over cook as it's a waste of money"
+1.
Seasoned with paper and chili seeds. Cooked medium nom nom nom  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
I don't understand this ruining a good steak by doing them medium to well-done  Don't waste it by cremating it!
Good aged steak, marbling is good
Allow steak to come to room temperature
Season, I prefer coarsely ground to fine - I don't know why
Lightly oil pan or (if griddling) the steak
A hot, hot pan
Put steak on and leave alone for a couple mins (? I never time myself!) to sear
Turn over and repeat |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Tried it the Heston Blumonthal way and its fab. I used to put oil on the steak as well but try this.
Put enough oil in frying pan to cover and then some more. Heat pan until its smoking (as hot as you dare before it ignites). Make sure steak is room temp. Put salt only on steak. No pepper as it will burn. When oil is ready put steak in, it will spit everywhere. Turn it every 15 seconds for about three minutes. Leave to rest on warm plate for 5 mins. Then serve. Enjoy. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site) OP
over a year ago
|
"Make sure, it's aged, I put the oil on the steak and not in the griddle pan.
If it's a good cut, do not over cook as it's a waste of money
+1.
Seasoned with paper and chili seeds. Cooked medium nom nom nom "
What sort of paper?
|
Reply privately, Reply in forum +quote
or View forums list | |
"
Do you know the trick of making a ring with your thumb and index/middle/ring fingers? If you feel the fleshy part below the thumb it will tell you how the steak should feel from rare through to well done.
"
sitting in AE now waiting to get a burnt thumb seen too,
better get chips on way home  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Tend to get the best results from grilled, but griddling them is good too.
My only tip really is don't stand over them and clock watch. Stick it on and come back in roughly 4 mins, pay attention to the thickness as it will change the cooking times, do it by feel.
Do you know the trick of making a ring with your thumb and index/middle/ring fingers? If you feel the fleshy part below the thumb it will tell you how the steak should feel from rare through to well done.
I also lightly salt both side before AND after cooking, and I cook with a little butter. Cover it and let it stand for a few minutes after cooking (while assembling everything else on your plate). Take it off slightly under done from what you like, as it will cook a little more while resting.
The timing is key, and you may mess up a few steaks as you're getting better at it. "
 |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Tend to get the best results from grilled, but griddling them is good too.
My only tip really is don't stand over them and clock watch. Stick it on and come back in roughly 4 mins, pay attention to the thickness as it will change the cooking times, do it by feel.
Do you know the trick of making a ring with your thumb and index/middle/ring fingers? If you feel the fleshy part below the thumb it will tell you how the steak should feel from rare through to well done.
I also lightly salt both side before AND after cooking, and I cook with a little butter. Cover it and let it stand for a few minutes after cooking (while assembling everything else on your plate). Take it off slightly under done from what you like, as it will cook a little more while resting.
The timing is key, and you may mess up a few steaks as you're getting better at it. "
Very rare and as above |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Pan-fried, either in a frying pan or a ripple grill pan.
One can make a pretty pattern on the steak with a grill pan.
Coat steak in oil first to minimise it from sticking to the pan. Add some freshly ground black pepper to both sides. Leave to stand for a few minutes.
Heat the pan until it is smoking hot.
Add steak to pan, do not move or lift unless using a grill pan and a criss cross pattern is desired.
Turn once and cook the other side until done.
How long to cook on each side is dependent on personal taste, cut and thickness of the steak.
I prefer rib eye or rump, cut thick about 2cm, and fry each side for about 2min for rare.
I would cheat and stab a piece of rump repeatedly with a small sharp blade to shorten the fibres to make the steak more tender. No need to do that for rib eye.
Got a nice slap of rib eye for New Year's Eve's dinner, can't wait.
|
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Pan-fried, either in a frying pan or a ripple grill pan.
One can make a pretty pattern on the steak with a grill pan.
Coat steak in oil first to minimise it from sticking to the pan. Add some freshly ground black pepper to both sides. Leave to stand for a few minutes.
Heat the pan until it is smoking hot.
Add steak to pan, do not move or lift unless using a grill pan and a criss cross pattern is desired.
Turn once and cook the other side until done.
How long to cook on each side is dependent on personal taste, cut and thickness of the steak.
I prefer rib eye or rump, cut thick about 2cm, and fry each side for about 2min for rare.
I would cheat and stab a piece of rump repeatedly with a small sharp blade to shorten the fibres to make the steak more tender. No need to do that for rib eye.
Got a nice slap of rib eye for New Year's Eve's dinner, can't wait.
"
Thats how i do mine. 2 mins each side gives a nice juicy steak. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *phroditeWoman
over a year ago
(She/ her) in Sensualityland |
I very rarely eat red meat, but when I do I only like fillet steak as it is so tender and flavoursome. I love it medium and I find it really only needs some freshly ground black pepper in order to bring out rather than mask the natural flavour. Served with a fine wine and I am happy  |
Reply privately, Reply in forum +quote
or View forums list | |
» Add a new message to this topic
