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[Field Marshal Dr. Opti]

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.

It must be possible to do............Isn't it?

[Lazydocker]

IMHO it should walk around the plate but that's a case of personal taste

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

[Phil B]

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

[Phil B]

Oh and absolutely vital, let it rest for a few minutes before serving  

[Mr Skrunts]

Porterhouse Steak is my Favourite.  

[Kevin Wood]

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

[Mr Skrunts]

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

[Golfbuddy]

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).

 

[cem_devecioglu]

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

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 )  immersed completely..

and dont use slow or very strong fire..medium fire is adequate..

[Field Marshal Dr. Opti]

Perhaps some of the lady OOFers could give me a tip. After all a womans place is in the kitchen.............and the bedroom.

[cem_devecioglu]

and use some butter on surfaces , I normally cook with 1st quality olive oil..

[Essex_Andy]

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

[unlucky alf]

use a cast iron pan & get it as hot as possible, a quick sniff on both sides & thats it

[cem_devecioglu]

correction: many cookers here

[Field Marshal Dr. Opti]

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?