Omega Owners Forum
Chat Area => General Discussion Area => Topic started by: Field Marshal Dr. Opti on 30 September 2008, 20:19:03
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I love the taste of a beautiful tender steak. The sort that requires very little effort to cut,melts in your mouth, without any effort. :)
Trouble is, I get a steak like that 1 time in every 100. The other 99 times I'm usually disappointed.
I've tried rump steak, sirloin steak, and even the very expensive fillet steak. I've tried the 28 days old steak that you pay extra money for. I've even asked my butcher to give me what he considers to be the best. Organic steak. You name it I've tried every type. :(
I've tried cooking it fast, cooking it slow. It seems to make little difference, I usually end up with a pretty leathery piece of meat.
I usually like my steaks well done, but, I've even had them so rare that I reckon a good vet could have got it back on its feet again. All to no avail.
I have a friend who works in a restaurant, and he tells me the number of steaks returned for being tough is extremely high. So this seems to be a common problem. I should add that I've tried bludgeoning the steak so much that it has a surface area the size of Canada, yet normally still not the perfect steak.
Anyone here at OOF got a sure fire method on how to cook the perfect steak, please let me know. :y :y
It must be possible to do............Isn't it? :y
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IMHO it should walk around the plate but that's a case of personal taste :y :y
I don't bother doing anything other that marinating it fr about an hour in lemon juice and Worcester Sauce, then get a really hot pan, preferably a griddle, and flash it for about 60-90 seconds each side :y :y :y
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I go for a nice piece of filet or even sirloin. Make sure it's got a nice bit of fat on it, but look out for the clear/translucent connective tissue indicating a bad cut.
Forget organic, get to your local farm shop and buy some local farm beef.
Use a pan with a nice thick base, pref non stick, and get it REALLy hot. A bit of veg oil in there and give it a swirl, should start it smoking. Chuck in your steak and a knob of butter.
I give mine about 100 seconds per side, nice and browned on the outside and medium in.
Trick is getting the pan absolutely belting hot
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Oh and absolutely vital, let it rest for a few minutes before serving :y
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Porterhouse Steak is my Favourite. :P :P :P :P
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Here goes:
Don't use salt to season it before cooking.
A quick sear on both sides at relatively high heat to seal the juices in and then cook to taste at a more gentle pace works for me.
Cook it in the biggest pieces possible, i.e. if there are more than 1 of you get a single piece that will feed you and cut if up after cooking.
Leave it to rest for a while between cooking and eating.
Don't use diesel to light your barbecue. ::)
I have a friend who runs a farm shop and he sells me meat that's technically stewing steak for barbies. It's better than Sainsbury's best. His better cuts of beef have a waiting list!
Different cuts suit different cooking, and it depends on your tolerance to fat marbling in the meat too, so experiment a bit.
Best steak I ever had was in a restaurant called Melissas in Banff, Alberta.
Kevin
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Grilling the Perfect Steak
• Leave a thin layer of fat on steaks during cooking to preserve juiciness. Trim fat after cooking. Most steaks purchased in supermarkets have a fat trim of 1/8 inch or less.
• Pat steaks dry with paper towels for better browning.
• Use the correct cooking temperature. Cooking beef steaks at too high a temperature can cause the outside of the steak to char before the interior reaches the proper doneness.
• Use the "poke test" to determine whether your steak is done or not. Gently push the top of the steak with your finger. The resilience will tell you the degree of doneness.
* Rare: Soft/squishy
* Medium-rare: Slightly resilient
* Medium: Semi-firm.
* Well-done: Firm
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I generally wouldn't use fillet as it is very tender but lacking in flavour due to the lack of fat.
Sirloin is good for flavour but can be tough and is rarely thick enough for a good juicy steak.
Always ask for rib eye. Excellent flavour and very juicy.
As has been said above, cook at very high temperature. A hot grill for 90 seconds per side should be good for a medium steak.
Most importantly of all, after cooking, leave on a warm plate for five minutes to let the meat rest. This will give the steak a chance to 'relax' and will make all the difference in the tenderness stakes (forgive the pun).
:)
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Here goes:
Don't use salt to season it before cooking.
A quick sear on both sides at relatively high heat to seal the juices in and then cook to taste at a more gentle pace works for me.
Cook it in the biggest pieces possible, i.e. if there are more than 1 of you get a single piece that will feed you and cut if up after cooking.
Leave it to rest for a while between cooking and eating.
Don't use diesel to light your barbecue. ::)
I have a friend who runs a farm shop and he sells me meat that's technically stewing steak for barbies. It's better than Sainsbury's best. His better cuts of beef have a waiting list!
Different cuts suit different cooking, and it depends on your tolerance to fat marbling in the meat too, so experiment a bit.
Best steak I ever had was in a restaurant called Melissas in Banff, Alberta.
Kevin
Kevin you know how to cook :y
I want to add some details..if you want a good steak never freeze it..
prepare a mixture of tiny cut onions (2 ) and olive oil in a deep plate and let it rest 24-36 hrs (I hope you will not die from empty stomach ;D) immersed completely..
and dont use slow or very strong fire..medium fire is adequate..
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Perhaps some of the lady OOFers could give me a tip. After all a womans place is in the kitchen.............and the bedroom. :y :y :y
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and use some butter on surfaces , I normally cook with 1st quality olive oil..
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If it's not a fillet I hammer it a bit
Two ways I do steak:
1) Let it warm a little at room temp...I dont cook it straight from the fridge. I sometimes rub a little salt and pepper into the steak and pour a little olive oil over it and massage it in. (Virgin olive burns...regular olive oil is better for cooking)
Get the pan f--king hot
Put the steak in and watch the colour change up the sides....as the colour change gets midway flick it over.
Let the meat rest for a few minutes before serving.
I like my steak medium-rare..but closer to rare than medium if you now what I mean.
2)Sear each side and flame it in brandy.
Have the oven with the chips in and put the steak and juices from the pan in a shallow oven dish, cover with foil and cook for 10 minutes (will give you medium)
Again let the meat rest while you dish up the chips, veg and poor your beer or wine etc
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use a cast iron pan & get it as hot as possible, a quick sniff on both sides & thats it :y
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correction: many cookers here ::)
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Grilling the Perfect Steak
• Leave a thin layer of fat on steaks during cooking to preserve juiciness. Trim fat after cooking. Most steaks purchased in supermarkets have a fat trim of 1/8 inch or less.
• Pat steaks dry with paper towels for better browning.
• Use the correct cooking temperature. Cooking beef steaks at too high a temperature can cause the outside of the steak to char before the interior reaches the proper doneness.
• Use the "poke test" to determine whether your steak is done or not. Gently push the top of the steak with your finger. The resilience will tell you the degree of doneness.
* Rare: Soft/squishy
* Medium-rare: Slightly resilient
* Medium: Semi-firm.
* Well-done: Firm
Anyone know. Is a rare steak likely to be more tender than a well done steak ..........if so why? :y
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I have been told that the cut often determines how much its cooked
You wouldn't want a fillet well done and you wouldn't want a rump full of 'grain' cooked blue
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Perhaps some of the lady OOFers could give me a tip. After all a womans place is in the kitchen.............and the bedroom. :y :y :y
One tip springs to mid, but cant be repeated. ::) ::) ::) :y
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Been a while since I cooked steaks in anger but, when I did we were doing upto 400 a night!
We used a very hot grill and a good source of meat (we had our won butcher who supplied the 4 pubs in the chain I worked for and nobody else!), they were also left for 2 weeks until they greyed.......then cook to taste!
Note: Well done is knackered, a lot of the flavour is from the juices!
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I am certainly not the best cook in the world. But did anyone notice that when mad cow disease reared it's head and British beef exports where banned, that the quality of beef and steak in this country was so much better ?
Now we can export again all the good stuff goes abroad and we end up with the rubbish.
I am led to believe the darker the meat the better, and if it is red don't buy it.
Just my useless observations.
Mike
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Buy the best cut you can, fry over a medium heat in oil & butter(medium heat so butter does'nt burn) when half cooked add finely sliced onion & a dash of Soy sauce ( I know it's chinese but on it's own it's just a seasoning) then put in a medium oven, (you'll need a frying pan with an oven proof handle). The oil, butter, meat juice & soy will form a stock in the pan then caramalize in the oven.
Take the steak out to stand while you add a dash of red wine or water to the pan (de glaze) & fry your sliced mushrooms.
Serve with Jersey Royal new pots in garlic herb butter & fresh green beans, saeson with sea or rock salt & ground black pepper.
Grilled plum or beef toms optional but i like 'em. :y :P :P :P
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Been a while since I cooked steaks in anger but, when I did we were doing upto 400 a night!
We used a very hot grill and a good source of meat (we had our won butcher who supplied the 4 pubs in the chain I worked for and nobody else!), they were also left for 2 weeks until they greyed.......then cook to taste!
Note: Well done is knackered, a lot of the flavour is from the juices!
yep..restaurants use this technique also here..but to make the process faster onion juice is very effective..
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i think its all down to how you prefer to eat your steak. i couldnt bear the thought of any blood or pink meat, i need mine well done for sure. i had this bad boy on sunday night when me and the wife went out for our wedding anniversary.
78 ounce T-bone ;D
(http://img.photobucket.com/albums/v122/skylinelee/ipics005.jpg)
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Been a while since I cooked steaks in anger but, when I did we were doing upto 400 a night!
We used a very hot grill and a good source of meat (we had our won butcher who supplied the 4 pubs in the chain I worked for and nobody else!), they were also left for 2 weeks until they greyed.......then cook to taste!
Note: Well done is knackered, a lot of the flavour is from the juices!
yep..restaurants use this technique also here..but to make the process faster onion juice is very effective..
Lol, anything to break down he tissue!
The biggest problem here is thta the steak you buy is to fresh.....it needs to hang and air!
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Just use decent steak - we used rump
Make sure the barbeque is well heated
Turn it often to keep the juices in
Take off the heat before it is ready and let it rest - ie well done - take off when still a little bloody - it will coast to well done while resting.
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i think its all down to how you prefer to eat your steak. i couldnt bear the thought of any blood or pink meat, i need mine well done for sure. i had this bad boy on sunday night when me and the wife went out for our wedding anniversary.
78 ounce T-bone ;D
(http://img.photobucket.com/albums/v122/skylinelee/ipics005.jpg)
Lol, that will have been microwaved as its the only way to get a thick steak like that well done!
We used to have to do it to the 72 Oz rumps we sold
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I am certainly not the best cook in the world. But did anyone notice that when mad cow disease reared it's head and British beef exports where banned, that the quality of beef and steak in this country was so much better ?
Now we can export again all the good stuff goes abroad and we end up with the rubbish.
I am led to believe the darker the meat the better, and if it is red don't buy it.
Just my useless observations.
Mike
same here..all the fruits left to us here is junk ;D (because of export)
red meat is too fresh need to wait..but level of darkness need special care..best smell it.. ;D
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If the fat has a Yellow tinge it has has been grass feed! Nice :y
Make sure your knife is sharp !
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microwave changes the taste..Never..
best thickness for steak 9mm - 10 mm ..
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now question is what wine ? ;D
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Cut off the horns & wipe its ar*e. if you want it nice & rare.
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now question is what wine ? ;D
white wine for the lady, pint of lager for the man........lol ;D
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mmm...different habits..
steak..red wine..brand depends.. lager ok also..
white wine...fish.. :y
fish >rak[ch305] 8-)
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mmm...different habits..
steak..red wine..brand depends.. lager ok also..
white wine...fish.. :y
fish >rak[ch305] 8-)
Nice steak cooked rare (rather hot griddle on turn then off couple of minutes at most) + nice Pinot Noir - 1 bottle with 1 steak for best results :y :y
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Ive take to braising my steak, long and slow with mushrooms, tomatoes and onions and a good splash of wine. Means you can use cheaper cuts but enjoy melt in the mouth meat, nice with new or mashed potatoes. :y
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I haven't tried this yet but it was in the paper last week and I tore it out and kept it - I will try this weekend and let you know ;)
"The Classic Steak" by John Torode from Smiths of Smithfield restaurant
Take a thick cut T-bone (about as thick as a full rib)
DO NOT trim the fat off!
Heat oven to 200C
Rub steak liberally with oil (Not olive oil)
Loads of salt and pepper both sides and leave for no more than 20mins
Heat up a frying pan you can put in the oven - get pan very very hot and drop steak straight in - don't oil the pan or anything
Pour oil from plate steak was on into pan too
Cook each side for 4 mins (remember its a very thick cut)
Pour 30ml olive oil over it now
Into oven for 5 mins
while its in the oven - chop some parsley and mix with olive oil and lemon juice
take the steak out - pour remaining juice in pan into parsley/oil
leave steak for 5mins to rest
then pour the parsley/oil/juice over steak :y :y
god - i'm starving now ;D
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Taught to me by a Chef many years ago .....
Place the tip of your left hands' first finger lightly (do not press) against the tip of the thumb on the same hand ....
With the other hand gently feel the firmness of the large muscle at the base of the thumb, this is how a "rare" steak should be.
Change to the second finger ... "medium rare"
Ring finger ... "Medium"
Little finger.. "Well done"
remember this is done with no pressure or tension in the fingers at all
HTH :)
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Ive take to braising my steak, long and slow with mushrooms, tomatoes and onions and a good splash of wine. Means you can use cheaper cuts but enjoy melt in the mouth meat, nice with new or mashed potatoes. :y
Sometimes supermarket steak is so tough that I cut it into pieces and put in in the slow cooker for about 3 hours.
It then comes out lovely and tender regardless or the cut of the meat.In fact the cheaper cuts seem to have more flavour so I generally pay no more than £5 per kilo for this meat.
It is then turned into a lovely meat pie along with carrots and onions.This is the only way I have found for any meat to be guaranteed tender. :-* :-* :-*
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Gordon Ramseys Method
http://uk.youtube.com/watch?v=DfMisXZIsko
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Gordon Ramseys Method
http://uk.youtube.com/watch?v=DfMisXZIsko
lol! DONE!
Everything in this thread is contradictory! hehe! Oill/no oil, pepper/no pepper etc! I do think they are sooo much better done on the barby on a piece of foil though :P
Friend of ours has a grilling machine that combined with the best cuts, gives an awesome steaks EVERY time! :o Bit like a cross between a george foreman :-[ and a sandwich toaster but keeps al the juices in. Seriously, don't know how he does it but it works!
I would say you want a nice heavy pan at the very least though.
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Another vote for the Gordon Ramsey Method, except it's the one where he uses Rib Eyes and a bit of butter http://uk.youtube.com/watch?v=HzrofOTI5o8
I also find super market steaks much more tender and flavoursome than the tough, sinewy local butchers offerings :-?
Very important to let it rest afterwards and not to season until just before cooking (something to do with salt absorbing water and drying it out I believe?).
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Another vote for the Gordon Ramsey Method, except it's the one where he uses Rib Eyes and a bit of butter http://uk.youtube.com/watch?v=HzrofOTI5o8
I also find super market steaks much more tender and flavoursome than the tough, sinewy local butchers offerings :-?
Very important to let it rest afterwards and not to season until just before cooking (something to do with salt absorbing water and drying it out I believe?).
I'm afraid I totally disagree .. :( The modern requirement for "pretty red meat" on the grounds that "oohh it's red it's fresh" is a load of boathooks.
Butchers meat is hung properly and allowed to mature, this ensures it is more tender and far more flavoursome ..
We hung meat for hundreds of years before the idiot PC brigade starting messing with "best before" dates and now the "knowledge" of how to prepare meat has all but been lost.
A piece of steak or beef should be a nice brown colour NOT post box red !!!
Just my opinions .. nowt else .. :)
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Another vote for the Gordon Ramsey Method, except it's the one where he uses Rib Eyes and a bit of butter http://uk.youtube.com/watch?v=HzrofOTI5o8
I also find super market steaks much more tender and flavoursome than the tough, sinewy local butchers offerings :-?
Very important to let it rest afterwards and not to season until just before cooking (something to do with salt absorbing water and drying it out I believe?).
I'm afraid I totally disagree .. :( The modern requirement for "pretty red meat" on the grounds that "oohh it's red it's fresh" is a load of boathooks.
Butchers meat is hung properly and allowed to mature, this ensures it is more tender and far more flavoursome ..
We hung meat for hundreds of years before the idiot PC brigade starting messing with "best before" dates and now the "knowledge" of how to prepare meat has all but been lost.
A piece of steak or beef should be a nice brown colour NOT post box red !!!
Just my opinions .. nowt else .. :)
Hear hear!
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Just my findings, hence the :-? smiley, as it seems contradictory, as davlad22 says.
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As some of you know i like to cook & have enjoyed all replies. Certainly if you like your steak well done fillet's no good as it's so lean it has to be rare. I just noticed no one else posted finishing 'em off in the oven. they caramelize beautifully & you can drain the stock off for the following Sunday gravy.
Give it a go! [smiley=2vrolijk_08.gif]
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Popped into the farm shop for some pies for tomorrow on my way home today....
mmmm, that looks a nice T-bone
Ill have it
£8.08, ouch, i'm not used to buying steak (but it was 1lb 6oz!)
Cooked it in a hot frying pan, some oil, herbs, drop of worcs sauce, 3 mins a side.
Bloody hell it was beautiful, one of the best i've ever had.
Bowl of chips on the side (wouldn't fit on the plate ;D ) and some fried red onion, and a nice bottle of red (Reserve Saint-Clair, Lussac Saint-Emillion)
Don't normally have steak at home, only 2-3 times ever, as Ljay doesnt like it, normally a treat out for me.
Could eat like this more often :D
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Popped into the farm shop for some pies for tomorrow on my way home today....
mmmm, that looks a nice T-bone
Ill have it
£8.08, ouch, i'm not used to buying steak (but it was 1lb 6oz!)
Cooked it in a hot frying pan, some oil, herbs, drop of worcs sauce, 3 mins a side.
Bloody hell it was beautiful, one of the best i've ever had.
Bowl of chips on the side (wouldn't fit on the plate ;D ) and some fried red onion, and a nice bottle of red (Reserve Saint-Clair, Lussac Saint-Emillion)
Don't normally have steak at home, only 2-3 times ever, as Ljay doesnt like it, normally a treat out for me.
Could eat like this more often :D
good moments ::)