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By (user no longer on site)
over a year ago
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Best cut by far is the fillet but they can be pricey. We go with a good thick sirloin, if you want it lean, trim the excess fat. And to cook, use a smoking hot pan or skillet to sear the meat and keep its natural juices sealed within the meat. |
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By (user no longer on site)
over a year ago
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Any piece of steak is good if its cooked right. Meat must be room temperature, i always season mine and oil the steak not the pan/griddle. Cook for however long you like your meat cooked, then off the heat to rest (very important) |
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By (user no longer on site)
over a year ago
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Fillet is the most expensive and perhaps least flavoursome although tender. I tend to avoid this cut at home and restaurants.
Rump - By the far the meatiest but it has to be from proper fed cow and well hung. Most packaged supermaket rump is tough and not nice but go to an independent butchers and it should be sensational. People assume the colour should be red but purple tints is what you should look for.
Rib eye - very flavoursome and marbled and the least healthiest. Quality ribeye not easy to find.
Sirloin - quite lean, very flavoursome and can be tender. This is the cut of steak that is hard to get wrong. I usually go for this and rump at home and ribeye in restaurants.
In terms of cooking then do the following:
- Leave steak out for at least 15 mins to bring it room temperature.
- use heaviest frying pan in your kitchen and heat it on full. Splash a drop of water and when it sizzles, it is hot enough! No oil yet....
- thinly spread good oil that on both sides of steak. I use rapeseed oil but ground nut is not bad.
- season with salt and pepper
- cook on each side for 3 minutes for average thickness steak. Only turn once. This should leave steak slightly pink and around medium cooked.
- let it rest on hot plate for min 3 minutes, covered with loose foil to keep steak warm.
If you want it healthy then trim fat but try to trim it after cooking as the fat adds to the flavour and cooking process.
Enjoy
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By (user no longer on site)
over a year ago
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"Any piece of steak is good if its cooked right. Meat must be room temperature, i always season mine and oil the steak not the pan/griddle. Cook for however long you like your meat cooked, then off the heat to rest (very important) "
this is how I cook my steak but I wouldn't season until it is cooking. Ribeye is the nicest cut for this method.
if going for lean try rump and trim. To make it tasty try marinating with sonething like honey, soy sauce, lemon juice, bay leaf.
golden rules
1. Cook when meat is at room temperature
2. Stop cooking before you think it is finished
3. Rest for 10-15 mins
4. Save the juices
enjoy! |
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By (user no longer on site)
over a year ago
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Bung it on the BBQ - keep turning it so itcooks evenly and Iits ready (medium rare) when it feels the same as pushing the fleshly part of your palm with your baby finger/ring finger |
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Make sure that your steak is well hung....no pun intended, the enzymes break it down and make it more tender. If it's bright red, usually the steak you find in a supermarket, it's not. Try a butcher. Once you have cooked the steak to your liking ( plenty of tips on how, above ), then let it rest, before serving. Enjoy!  |
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By (user no longer on site)
over a year ago
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"Good steak should be grilled save the cheap cuts for frying
Grass fed for more flavour"
Well that aint what auntie Delia says and I'm not going to start disagreeing with her now  |
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By (user no longer on site)
over a year ago
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"Good steak should be grilled save the cheap cuts for frying
Grass fed for more flavour
Well that aint what auntie Delia says and I'm not going to start disagreeing with her now "
Spot on. As a chef I cook tons of rump, sirloin and sometimes fillet steak in my kitchen. Never grill. Always fry over a smoking hot skillet .  |
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By (user no longer on site)
over a year ago
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"Ribeye, rub olive oil and black pepper on both sides.....hot griddle.....2 mins each side...done."
Rump is also good. I grab different seasonings: mixed peppercorns, mustard seed, dried out garlic and sea salt then put them in a pepper grinder and use on both sides. Cook to medium.  |
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They reckon frying is best way. I personally love ribeye. 
actually forget that just wipe it's arse and show it the cooker as you walk through the kitchen 
